Oysters with Herbed Butter

http://www.bubblews.com/news/1123748-oysters-with-herbed-butter

12 pcs oyster on half shells
salt to taste
1/2 cup butter (unsalted)
1/2 cup breadcrumbs
1 head garlic cooped
1/2 cut grated Parmesan cheese
several spring parsley
paprika
pepper to taste

Here's How to make it:

1. Preheat oven to 350 degree

2. Place oyster half shell on a baking sheet. Set aside

3. Melt butter in a shallow pan. Saute garlic. Add parsley, salt, pepper, and paprika.

4. Put a tablespoon of butter mixture above each oyster. Top with breadcrumbs and Parmesan cheese. Baked until cheese melt  and crust form. Serve

Lawot-Lawot

http://www.bubblews.com/news/1191305-lawot-lawot

Ingredients:

1 cup coconut cream ( first extract or kakang gata )

2 cups coconut milk ( second extract )
1 cup dried dilis ( local anchovy )
3 tbsps bagoong alamang ( shrimp paste )
1 small onion, sliced
1 finger pepper
1 small tomato, quartered
1 1/2 cups squash, cubed
1 small patola ( loofah gourd ), sliced
1 bundle kangkong, tender stalks and leaves only
1 bubdle alugbati, leaves only

Here's how to make it;

1. In a pot, mix coconut milk. dilis, bagoong alamang, onions, and finger pepper. Simmer for 5 to 10 minutes.

2. Add the squash and allow to simmer for 5 minutes more.

3. Add the patola, kangkong, alugbati, and tomatoes. Cook for 5 to 10 minutes more.

4. Add the coconut cream and allow to boil until cooked. Serve hot.

OHONG GUISADO

                                                      http://www.bubblews.com/news/1191199-ohong-guisado

INGREDIENTS:

1 k fresh mushrooms
1/4 k pork, sliced into strips
1/4 k shrimps, shelled 
1 tsp. garlic, chopped
1 tbsp onion, sliced
2 tbsp cooking oil
2 tsp shrimp paste
1 tbsp oyster sauce
1 big patola ( loofah gourd), sliced
salt to taste
fish sauce to taste

Here's how to make it;

1. Heat oil in a pan and saute the garlic and the onion.

2. Add the shrimps, pork, bagoong, and oyster sauce.

3. Add the mushrooms and continue to saute until tender.

4. Add some water a follow with patola.

5. Season with salt before serving.

TAGLIATELLE WITH ROASTED TOMATO SAUCE

                                          http://www.bubblews.com/news/edit/1161741

INGREDIENTS;

14 oz (400 g) store bought or homemade tagliatelle 
2 lb (1 kg) firm-ripe tomatoes 
2 cloves garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil 
1 tablespoon finely chopped parsley
Salt


Here's how to make it:


If using homemade pasta, prepare the tagliatelle . Preheat the oven to 400F (200C/6). Cut the tomatoes in half and remove the seeds. Place the tomato shell upside-down on a baking sheet. Bake until the tomatoes have lost the excess water and the skins are burnt, 20-25 minutes. Let cool a little then slip off the skins and mash the flesh in a large bowl. Stir in the garlic, oil, parsley, and salt. Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain well and place in a heated serving dish. Add the sauce, toss gently, and serve hot.

Tuna with Balsamic Glaze

http://www.bubblews.com/news/1175323-tuna-with-balsamic-glaze

INGREDIENTS 

1-1/4 tsps coarsely ground black pepper

1/4 tsp salt
4 pcs tuna steaks
1/4 cup fat-free, less-sodium chicken broth
1 tsps balsamic vinegar
4 tsps dark brown sugar
1 tbsp low-sodium soy sauce
1/2 tsp cornstarch
1/4 cup diagonally slice onion

Here's how to make it:

Coat grill pan with cooking oil and place over medium high heat until hot. Sprinkle pepper and salt over fish. Place fish on grill pan Cook for 3 minutes on each side until done. Remove from heat; set aside. In small saucepan, combine broth, vinegar, sugar, soy sauce and cornstarch. Bring to boil and cook 1 minute stirring constantly. Spoon glaze over fish then garnish with onion.

http://www.bubblews.com/news/1175323-tuna-with-balsamic-glaze

Sizzling Pomphet

http://www.bubblews.com/news/1168722-sizzling-pomphet

INGREDIENTS:

500 gms pomphet fish (pampano)

oil for frying

1/2 tbsp minced garlic

1/2 tbsp minced onion

2 cups water

sugar

oyster sauce

1/2 cup shredded onion

1/2 tbsp black beans sauce ( tausi)

1/2 tbsp mosihi sauce (misi)

Here's how to make it:

1. Clean pomphet fist then fry in oil until half cooked; drain oil from fish. Set aside.

2. Saute garlic and onion in pan with oil. Add water, sugar and oyster sauce. Simmer. Fry shredded onion and tausi sauce. Set aside.

3. Put fish on hot sizzling plate then pour sauce with remaining ingredients.

Prawn Thermidor

Ingredients:

8 pcs or 400 grm prawn 
water
1/3 cups softened butter
2 tbsps minced red pepper
2 tbsps minced green pepper
2 tbsps minced onion
1/2 cup flour
1-1/2 cups fresh milk
1/4 cup all-purpose cream
2 tbsps white wine
salt and pepper
cheddar cheese grated

Here's how to make it;

1.Boil prawn in water and remove meat from the shell, cutting prawn from the back. Dice meat and set aside. 

2. Melt butter in saucepan and saute red and green bell pepper with onion; cook until tender.

3. Add flour, milk, all purpose cream and white wine ; stir until mixture thick. Season with salt and pepper

4. Add diced prawn meat. Fill mixture into prawn shell and sprinkle grated cheese over them.

5. Bake in preheated 350f oven until cheese is golden. Serve warm