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.


Hot and Spicy Seafood Soup

One of my simplest seafood soup recipe inspired by our favorite tom yum soup. Very easy and quick to prepare yet yummy! Try it, who knows it might become your favorite also 🙂

3 pcs. medium squid, sliced into rings
400 gm medium shrimps, peeled
1 onion, thinly sliced
2 thumb-sized ginger, crushed
1 ripe tomato, quartered
1 tbsp. chopped red pepper
2 pcs. kaffir lime leaf
1 stalk lemon grass, cut into 2 inches length or as desired
4 cups water
1 tbsp. fish sauce
salt to taste
3 tbsp. chopped coriander leaves

1. Bring water to a boil, add all the ingredients except coriander leaves. Simmer for 10 minutes.
2. Adjust the seasoning. Transfer to a soup bowl and garnish with coriander leaves. Serve immediately.

Seafoods Flavored Rice

This dish had been in my recipe archive since few months ago and I just noticed this morning that I did not able to post it in this blog. I cooked this long time back and it was really good especially for those seafood lovers.

3 cups cold cooked rice
15 pcs. medium shrimps, peeled
1 medium squid, sliced into strips
3 cloves garlic, minced
2 tbsp. fish sauce
½ cup fish broth/water
2 tbsp. cooking oil
¼ tsp. turmeric powder (optional)
1 tbsp. soy sauce
1 stalk green onions, chopped
Boiled eggs for garnish (optional)

1. Heat oil in a wok, sauté garlic for few seconds.
2. Add shrimps and squid, stir fry for 1 minute.
3. Add fish sauce and broth or water. Let it boil, simmer for 2 minutes over low heat.
4. Take out the shrimps and squids from the broth by using a slotted spoon. Transfer to a separate plate. Set aside.
5. Add rice to the wok with broth. Sprinkle with turmeric powder. Stir until the rice completely absorbs the liquid. Transfer to a serving plate.
6. Return the shrimps and squid to the empty wok, add soy sauce and green onions. Stir and cook for 1 minute.
7. Add the shrimp mixture on top of rice. Garnish if desired.

Related Post:
Seafoods Fried Rice

Mixed Seafoods Stir Fry 2

Here’s my another version of mixed seafoods stir-fry. This is different from the first recipe that I posted here, that was consist of shrimps and squid only, the vegetables and sauce that being used there were also different. Here, the seafoods are consist of shrimps, squids and clams, the sauce that I used in this recipe was mainly oyster sauce and lemon juice, the former was black beans and soy sauce. So this is absolutely different. As you see in the picture, the sauce is invisible since I ran out of oyster sauce when I cooked it the other day, only 1 tbsp. left and I need about 3 tbsp.,I just noticed it when I’m about to prepare the sauce, so ther’s no time to buy. The list of the ingredients are too long but it worth preparing for if you are a seafoods lover. Many of the dishes that I cooked at home are consist of long list of ingredients, this is because my hubby likes to eat combination of different taste in 1 dish only. Hence, most of my recipes are prepared and cooked for the sake of love, or let me say in the name of LOVE! LOL 🙂
300 g squid, cut into rings
300 g shrimps, peeled leaving tails on
1 cup cooked clams meat
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed then minced
1 red bell pepper, cut into strips
2 stalk green onions, cut into 1 inch length
1 medium carrot, sliced
1 medium head of brocolli, cut into florets
3 psc. dried mushrooms,soaked in water, drained then chopped (reserved water)
1 tbsp. fish sauce
1 red chili, chopped (optional)
3 tbsp. cooking oil
1/2 tsp. sugar
1/4 tsp. black pepper powder
salt and pepper to taste
3 tbsp. oyster sauce
1 tbsp. cornstarch
2/3 cup shrimp broth or water from the soaked mushrooms
1 tbsp. lemon juice
1 tsp. sesame oil

1. Combine all the sauce ingredients in a small bowl. Set aside.
2. Heat oil in a wok, stir fry the seafoods for 2 minutes, add onions and ginger and stir for few seconds.
3. Add all the remaining ingredients except the green onions and the sauce mixture. Stir and cook until the vegetables are done, about 3 minutes.
4. Add the sauce mixture,lower the heat, mix well. Stir occassionally and cook until the sauce are thicken. Adjust the seasoning. Add the green onions and cook for 1 minute. Serve.

Sinigang na Lapu-lapu with Shrimps

Sinigang is a famous Filipno dish with variety of ingredients. It is typically sour and is often stewed fish, shrimp or meat. It is usually prepared with tamarinds. Other vegetables would include okra, spinach, radish, and string beans, etc. It does not use vinegar, even though it needs to be sour. Another variety is prepared with guava and is less sour than those with tamarind. Raw mango can also be utilized.

My hubby likes sour foods so much and I always warned him for eating such foods because he has an ulcer. That’s why whenever I cooked sinigang, I always minimized the sour ingredients.

500 g shrimp
3 fish heads (lapu-lapu is the best)
1 big onion diced
1 big tomato quartered
2 pcs. long green pepper
6 pcs tamarind (substitute with ready made sinigang mix if you cannot find tamarind)
4 cups water
Vegetables of your choice
Fish sauce to taste
Crushed ginger, thumb-sized (optional)

1. Boil Tamarind in water to soften. Pound and extract all juices and set aside. (Forget this method if you will use ready made mix)
2. In a casserole, water, Tamarind juice (or sinigang mix), onions and tomatoes. Add crushed ginger if you like.
3. Add in the shrimps, fish heads and green pepper simmer for 5 minutes.
4. Add the vegetables, fish sauce and salt and cook until the vegetables are done. Serve hot.

Mix Seafoods with Vegetable Stir Fry

One of my hubby’s favorite seafoods is shrimp, he always mentioned that he missed our native shrimp (from Philippine Fishpond)so much because it really taste different compared to the shrimps here in Kuwait. He likes any recipe with shrimp. Here’s one of the recipes that I cooked with shrimp.
350 g shrimps peeled and deveined
350 g calamare cute into 5 cm sqaures
1 red pepper, large size, cut into strips
2 red chili pepper, chopped
1 onion, medium size cut into wedges
3 green onions, sliced
2 garlic cloves
100 g baby corn, cut into halves, lengthwise
2 tbsp black beans, canned, drained
2 tbsp vegetable oil
2 tsp ginger, fresh, grated
3 tsp corn flour
1 tsp sugar
3 tsp soy sauce

1. In a plastic bowl put black beans and mash using a fork. Add chili pepper, garlic, ginger, soy sauce and sugar and stir to mix well.

2. In a small bowl dissolve corn flour in ½ cup water then pour over beans mixture and stir until well combined.

3. In a wok heat and stir oil and onion for 1 minutes then add red pepper and baby corn and stir for another 2 minutes.

4. Add shrimps and calamare and cook until it curls. Add sauce and simmer stirring constantly until sauce thickens. Add green onion and serve immediately.