Make your ordinary canned (de lata) sardines extra yummy! Try this for any occassion! See full recipe below:

INGREDIENTS:

• 2 canned sardines
• bread crumbs
• ½ cup all-purpose flour
• 1-2 eggs, for coating
• oil for frying
• 1 tsp Salt Pepper and Seasoning powder
• onion, for sauteing
• garlic, for sauteing

HOW TO MAKE:

1. Removed the sardines from the sauce and set aside.
2. Chopped the garlic and onion. And salt, pepper, and seasoning.
3. Add the flour then mix the sardines well.
4. Mold it like a roll and set aside.
5. Dip into flour, egg and bread crumbs. Set aside.
6. Heat the oil and fry the breaded sardines roll until golden crispy.
7. Serve with spicy vinegar and Enjoy!

Image: friedchillies.com

Also try: Homemade Spanish Sardines

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The post Easy Canned Sardines Roll Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1.5 lbs squid, backbone removed
• 3 cloves garlic, minced
• 1 pc siling labuyo, minced (add more if you prefer more spicy)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp tomato ketchup
• 3 tbsp cooking oil

HOW TO COOK:

1. Drain the squid in a colander for about 15 -20 minutes. (This is important because squid produces lots of water during cooking. Draining it beforehand will minimize water production later).
2. Slice each squid into three to four pieces to produce squid rings.
3. Heat oil in cooking pan or wok then add- in the garlic and pepper.
4. Saute for about two minutes while constantly tossing to prevent the garlic from being burnt.
5. Add in the sugar and the soy sauce and stir mixture for 2 minutes.
6. Add in squid and let cook for about 15-20 minutes, until the squid is tender. 
7. Stir occasionally. At this stage, squid will produce more water.
8. Once the squid is tender, add in ketchup and stir until the ketchup is evenly distributed.
9. Turn off heat and serve hot. Enjoy!

IMAGE: womanscribbles.net

Also try: Easy Squid Sisig Recipe

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INGREDIENTS:

• 1/2 cup medium sized shrimps, heads and skin removed (use the whole shrimp if you have small ones)
• 1 cup butternut squash, julienned or grated
• 1/4 cup carrot, grated or thinly sliced
• 1/8 cup green onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup flour
• 1/4 cup cornstarch
• a dash of ground black pepper
• 1 whole egg, beaten
• 1/3 cup water
• 1 tbsp. fish sauce
• 1 cup oil, for frying

HOW TO COOK:

1. In a bowl, mix together the flour, cornstarch, egg, garlic, water, fish sauce and pepper. Make sure the mixture is free of lumps then set aside.
2. Wash and peel the squash and carrot then grate them. If you do not have a grater, slice them thinly as possible. Slice the green onion thinly as well.
3. Add the grated squash & carrot, green onion and shrimps into the prepared mixture then mix well.
4. Heat cooking oil in a frying pan. With a slotted spoon, scoop some batter (allowing excess batter to drip off) and place in the pan like mini pancakes. Fry each side until light brown and crispy.
5. Drain excess oil from each Okoy fritter with a paper towel or strainer.
6. Serve and enjoy your okoy kalabasa!

IMAGE: russianfilipinokitchen.com

Also try: Easy Ukoy Na Dulong Recipe

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INGREDIENTS:

• 400 g medium sized shrimps, heads removed and deveined
• 1 & 1/2 tbsp ketchup
• 2 scallions, white part and green part separated
• 1 tbsp ShaoHsing/ Shaoxing wine (Chinese rice wine)
• 1 tbsp light soy sauce
• 1/2 cup warm chicken broth or warm water
• 1 tsp sugar
• Salt, to taste
• 1 cup oil, for frying

HOW TO COOK:

1. Pour and heat the oil in a deep pan until really hot.
2. Add- in the shrimps in to fry 15 seconds.
3. They should turn red quickly
4. Transfer shrimps out and pour off extra oil.
5. Leave in 1 tbsp of oil, fry the garlic, ginger and scallion over slow fire until aroma.
6. Add- in the ketchup and broth then mix well.
7. Return the shrimps, add sugar, light soy sauce and ShaoHsing wine.
8. Continue cook for 2 to 3 minutes until the sauce is well thickened and stick to the shrimp.
9. Add salt to taste and scallion sections.
10. Remove from heat and transfer to a serving plate. Enjoy!

IMAGE: luvtoeat.wordpress.com

Also try: Dampa Style Shrimp

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The post Easy Ketchup Shrimp Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

HOW TO COOK:

IMAGE: howtofeedaloon.com

Also try: Crunchy Shrimp Chicharon

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The post Easy Shrimp Balls Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 can coconut milk
• 2 pcs live alimasag, washed and cut into halves (crosswise)
• 1/2 pc medium- sized kalabasa, peeled and sliced into cubes
• Sting beans (optional)
• 1 pc medium- sized red onions, sliced
• 6 cloves garlic, minced
• 5 pcs chili peppers
• 2 tbsp patis
• Ground black pepper, to taste
• 2 tbsp cooking oil

HOW TO COOK:

1. Pour and heat the cooking oil in a pan.
2. When hot enough, sauté the onion for 1 minute then followed by the garlic.
3. Add- in the patis and coconut milk then bring to a boil.
4. Add- in the ground black pepper then cook for 10 minutes in medium heat until the liquid reduces.
5. Add- in the crabs, stir, and cook for 10 minutes.
6. Add- in the kalabasa and chili peppers then cook until the squash becomes a little tender.
7. You may add- in the string beans at this point.
8. Remove from heat and transfer to a serving plate. Enjoy!

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Also try: Crabs In Garlic Butter Sauce

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The post Easy Ginataang Alimasag Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 lb hipon (shrimps)
• 3 cups flour
• 2 cups white wine
• 1 tsp salt
• 1 tsp ground black pepper
• 3 cups cooking oil

HOW TO COOK:

1. Place the shrimps in a bowl and marinate in white wine (or liquor) for 30 to 40 minutes.
2. Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
3. Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with flour mixture.
4. In a deep pot or pan, pour in the cooking oil and deep fry the shrimps until the shrimps floats.
5. Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil.
6. Serve with spiced vinegar. Enjoy!

IMAGE: angsarap.net

Also try: Halabos Na Hipon (With Sauce)

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The post Easy Nilasing na Hipon Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• Lumpia wrapper
• ½ kg pork, minced
• ¼ kg prawns, minced
• ½ kg ubod, sliced in small strips
• ¼ cup singkamas, sliced in small strips
• 4 stalks spring onions, chopped
• 3 tbsp five-spice powder
• 4 cloves garlic, minced
• 1 onion, minced
• Soy sauce
• Salt
• Freshly ground black pepper
• Cooking oil

• 2 cups cornstarch
• 1 tsp white pepper
• 1 ½ cup water

• ⅓ cup water
• 1 tsp cornstarch
• 1 egg white, lightly beaten
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• ¼ tsp five-spice powder
• Salt

HOW TO COOK:

1. Pour and heat the cooking oil in a wok.
2. Sauté the garlic and onions.
3. Add- in the pork then cook until brown in color.
4. Add- in the minced prawns, spring onions, ubod, and singkamas then season with five spice powder, salt, soy sauce, and black pepper.
5. Mix well to combine then turn the heat off.
6. Place the mixture in a colander to drain excess liquid and let it cool (reserve the liquid).

For the Batter and Wrapper:

1. Prepare your batter my mixing them all together in a shallow dish.
2. Once mixture is cool to handle, wrap them into lumpia wrappers.
3. Dip each wrapped mixture into the batter then deep fry in a 180 C preheated deep fryer until golden brown in color, this will take around 3 to 4 minutes.
4. Place deep fried Ngohiong in a wire rack to drain excess oil.

1. In a small saucepan, mix all ingredients (except the egg whites) together with the reserved liquid.
2. Gently simmer for 2 minutes or until sauce is thick.
3. Gently pour egg whites while mixing making fine white strands.
4. Remove from heat then serve with Ngohiong. Enjoy!

IMAGE: marketmanila.com

Also try: Vietnamese Fried Spring Rolls

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INGREDIENTS:

• 1 kg tahong (mussels)
• Quick melt cheese, grated
• ¾ cup butter, unsalted
• 3 tbsp breadcrumbs
• 1 head garlic, minced
• ¼ tsp salt

HOW TO COOK:

1. Prepare the fresh mussels by removing the ‘beard’ then wash them.
2. Steam the mussels by placing them in a pan without water then cover.
3. Cook over medium- low heat until the shells open up.
4. Let it cool down for a while and remove the other half of the shells.
5. Melt the butter in a small saucepan.
6. Add- in the salt and garlic then cook until tender.
7. Remove from heat and mix in the breadcrumbs.
8. Top each mussel with a tsp of the butter-garlic mix.
9. Add- in the grated cheese on top.
10. Meanwhile, preheat the oven to 355 F or 180 C.
11. Line the baking tray with parchment paper or aluminium foil and arrange the mussels on top.
12. Bake for 10 to 15 minutes or until cheese has melted and a bit browned.
13. Remove from oven and transfer to a serving tray. Enjoy!

IMAGE: foxyfolksy.com

Also try: Adobong Tahong

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The post Easy Baked Cheesy Mussels (Tahong) Recipe appeared first on Ang Sarap Recipes.

Do you enjoy the fresh butter garlic shrimp you only get in Dampa restaurants? Here’s how to do it at home! In fact, it’s so easy it’ll probably take a while before you go back there. See the recipe here:

INGREDIENTS:

• 3/4 kg big sized shrimps
• 3 heads garlic, minced
• Butter, melted
• Orange soda (choose from Royal True Orange or Mirinda)
• Oyster sauce
• Ginisa mix (Magic sarap, Knorr cube and Ajinomoto)

HOW TO COOK:

1. First, wash the shrimp from the market with clean running water.
2. In a bowl, combine the melted butter and the orange soda (enough to soak the shrimps).
3. Add- in the shrimps and marinade for 15 minutes.
4. After 15 minutes, place some butter and the garlic and saute in a frying pan.
5. Add- in the shrimps but reserve the marinade.
6. Add- in some oyster sauce and the ginisa mix in the bowl of marinade.
7. When shrimps color turns into orange, put the marinade sauce back and simmer for another 15 minutes.
8. Remove from heat and transfer to a serving plate. Enjoy!

IMAGE: dessertcomesfirst.com

Also try: Sweet Chili Garlic Shrimp

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The post Easy Dampa Style Shrimp Recipe appeared first on Ang Sarap Recipes.