Baked Stuffed Squid with Mushroom Sauce

This post is mainly about baked and stuffed squid. Forget about mushroom sauce because I used instant mushroom sauce powder that my hubby bought from somewhere. Actually, this might be the simplest way to stuff squid but I tell you, it was really yummy. The mushroom saucde made it more yummier also.  

1 large squid (about 750 gm or bigger)
1 large onion, shopped
2 tbsp. ginger strips
Instant Mushroom sauce

1. Wash squid, make several slit on its belly horizontally, enough to insert the spices.
2. Stuff with onion, ginger and pepper.
3. Sprinkle with salt and pepper.
4. Baked in a preheated 250 degrees Celsius oven for 30-45 minutes.
5. Prepare the mushroom sauce.
6. Pour over the baked squid and serve.


Shrimp Biryani

Long grain rice became part of our regular meals already specially every weekends, I always cooked it on weekends since it requires longer time to cook than jasmine rice. I cooked various recipes already, some were posted on this blog. One of my favorite way to cook is Biryani, however, as I mentioned in my previous post that I always omit some of the original biryani spices because it is not suitable for out taste. I just want to cook something everyone of my family will enjoy to eat.

The recipe below is on of my favorite way to cook shrimp biryani.

2 cups long grain or basmati rice
500 g shrimps, peeled
3 cloves garlic, minced
2 large onions, chopped
2 tbsp. chopped ginger
2 large tomatoes, chopped
1 tsp. curry paste
1 tbsp. tomato paste
¼ tsp. black pepper powder
¼ tsp. dried coriander leaves
2 tbsp. light soy sauce (optional)
¼ tsp. turmeric powder
1 green bell pepper, sliced into strips
1 large carrot, cube
¼ cup raisins
4 tbsp. olive oil
Cooking Spray (optional)


1. Wash then soak rice with enough cold water for 10 minutes.
2. Boil enough water or about 10 cups in a cooking pot. Add salt and 2 tbsp. oil. Drain rice and put in boiling water. Boil for 6-7 minutes or until rice are slightly tender. (Pease note that the length of the cooking time for the rice may vary depending upon the kind of rice you used.) Drain and set aside.
3. In a separate pot, heat olive oil. Saute garlic until slightly brown, then add onions, ginger and tomatoes. Stir and saute until tender.
4. Add shrimps, curry paste, tomato paste, coriander leaves, soy sauce and turmeric powder. Cook until shrimps are done.
5. Add bell pepper and carrots, cook for 1 minute.
6. Heat another cooking pot, grease the bottom with cooking spray. Place the 1/3 part of the ccoked rice, then add the half of shrimp mixture, then another 1/3 of the rice, add the remaining half of the shrimps, then the remaining rice. Rice should be on top.
7. Put the raisins on top of rice.
8. Cover the pot and cook for 15 minutes over very low heat.
9. Transfer to a serving dish and serve.

Shrimp and Vegetable Salad

if you like red cabbage, then this salad is for you 😀

Red cabbage, shredded
Carrots, shredded
Lettuce Romaine, cut into small sizes
Tomatoes, thinly sliced
Boiled shrimps, peeled
3 tbsp. lemon juice
French Dressing

1. Toss all vegetables and shrimps in a salad bowl.
2. Add lemon juice and French dressing.
3. Mix together.
4. Refrigerate before serving if desired.

Easy Crab Cake

It’s been a long time that I did not able to eat crabs here in Kuwait because I really don’t know why everytime I ate crabs here I experience nausea and headaches whereas in Philippines, no matter how many crabs I ate, I did not feel anything bad in my stomach.

We went to the fish market the other day and I cannot resist to buy the crabs there, we immediately boiled it but I never eat it since I was afraid that I might get sick again, lol, so I flaked the remaining and made it into this recipe because I knew that when I cook and ate it with some ingredients, I never feel bad at all.

1 cup cooked crab flakes
2 tbsp. chopped onion
1 tbsp. chopped tomato
2 tbsp. fine bread crumbs
1 egg, beaten
1 tsp. fish sauce
¼ tsp. black pepper powder
¼ tsp. salt or to taste
Cooking oil for deep frying

1. Combine all ingredients together in a bowl except the cooking oil. Mix very well.
2. Heat cooking oil in a frying pan, take 1 tbsp. from the batter, flatten on a frying pan and fry until golden brown, turning once to cook the other side.
3. Drain on paper towels to absorb the oil, serve with your favorite dipping sauce.

Related Posts:
Baked Fish with Crab and Cheese

Bamboo Shoots with Coconut Milk

The first bamboo shoot recipe that I posted here was cooked in a stir-fry way without its traditional ingredients, the coconut milk. As I mentioned before that I still had a bottle of bamboo shoots left in the cabinet and I did not able to cook until yesterday. Here’s what I made:

400 gm. shredded bamboo shoots
300 gm. shrimps, peeled
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, crushed then cut into strips
1 small tomato, thinly sliced
1 cup water
2/3 cup thick coconut milk
salt and pepper to taste
1 tbsp. cooking oil

1. Heat oil in a pan, saute garlic until slightly brown. Add onions, ginger and tomato, saute for 1 minute.
2. Add shrimps, stir to mix with the spices, cook until color changes.
3. Add bamboo shoots and water. Simmer until tender, add more water if needed.
4. When the bamboo shoots are cooked, add coconut milk, salt and pepper. Let it boil. Simmer for 2 minutes. Serve.

Related Post:
Shrimp with Bamboo Shoots

Spicy Baked Seafoods

Avoiding fats is sometimes difficult but making my mind explore, I always think what will I cook again for our next meal that with no fats. I’m on the first week of my second trimester now and it seemed that I’m gaining weight rapidly that’s why my ob-gyn warned me to avoid fatty foods always. I skipped frying this past few days, I always grill, boil and bake our foods, the recipe below is one of my products out of desperate-on-what- to cook again! I was glad that it came out yummy! I think I should make something like this again. 🙂

4 pcs. medium squids
20 pcs. medium shrimps, peeled
1 red capsicum, sliced into desired sizes
1 green capsicum, sliced into desired sizes
1 yellow capsicum, sliced into desired sizes
1 medium onion, sliced into cubes
2 tbsp. oyster sauce
2 tbsp. sweet chili sauce
2 tbsp. toyomansi (soy sauce with kalamansi/lemon)
1 tsp. sugar
1 tsp. dried chili flakes
½ tsp. salt

1. Wash squids, cut several horizontal slits on its belly. Pat dry.
2. Arrange squids and shrimps in a shallow baking dish, sprinkle with salt and dried chili flakes.
3. In a small bowl, combine oyster sauce, sweet chili sauce, soy sauce and sugar. Mix well. Pour half of the mixture over the squids and shrimps.
4. Add capsicums and onion to the shrimps and squids.
5. Bake in a preheated 250 degree Celsius oven for 45 minutes. Take it out once in a while or every 15 minutes to glaze it with the remaining half of the sauce by using a barbeque brush.

Fish, Kangkong and Okra Soup

My ob-gyn told me to watch my diet, avoid fatty foods and always eat green vegetables. She also said that boiled and grilled dishes are the best diet for all pregnant that’s why most of our meals at home today are simply cooked in this way.

1 500 gm whole fish, cleaned and sliced into desired size
1 small bunch of kangkong, cut and trimmed
12 pcs. okra, sliced into desired length
2 thumb-sized ginger
2 stalks green onion, cut into 1 inch length
1 stalk lemon grass, cut into 2 inches length
1 ripe tomato quartered
4 cups water
1 tbsp. fish sauce
salt and pepper to taste

1. Combine ginger, green onion, lemon grass, tomato and water in a cooking pot. Bring to a boil.
2. Add fish, let it boil and simmer for 5 minutes. Add fish okra, sauce, salt and pepper. Cook for 1-2 minutes or depending upon your desired doneness of the okra.
3. Add kangkong, cook for few seconds. Cover the pot and turn off the heat. Serve immediately.