Tagged with Squid

Calamari Marinara

Calamari Marinara


Marinara is one versatile sauce and a popular base to a lot of Italian dishes. Made from tomato, garlic, onions and herbs it can be used with any meats or vegetables you want to toss on it. Though you see the name mostly on Pasta it is not exclusive for it as it can also … Continue reading

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Grilled Squid and Rocket Salad

Grilled Squid and Rocket Salad


Its spring now here in New Zealand buy its still cold anyways there’s no stopping me from having a salad in a cold day if I am craving for it that is why today we will be making one, the Grilled Squid and Rocket Salad. I saw this on TV a couple of months ago … Continue reading

Sizzling Teriyaki Squid

Sizzling Teriyaki Squid


Filipinos love grilled and sizzling dishes, in fact if I can remember there are heaps of restaurants back in my home country that offer their dishes on a sizzling plate from classic dishes like Sisig, beef steaks, grilled chicken, pork chops, fish and this dish Sizzling Teriyaki Squid. A simple dish made out of grilled … Continue reading

Salt and Pepper Squid

Salt and Pepper Squid


So far if were talking about the reward to effort ratio I guess this recipe will easily win it without a doubt, it’s so simple enough it only contains 4 main ingredients and preparation time is next to none. You don’t have to order this at your favourite Chinese restaurant anymore when you master the … Continue reading

Creamy Seafood Alfredo

Creamy Seafood Alfredo


A lot may be confused with Carbonara and Alfredo pasta dishes as they nearly look similar due to the common pasta used which is fettuccine and that rich and creamy white sauce. Having said that are big differences between these two wonderful dishes, Alfredo’s white sauce is usually made out of cheese and butter and … Continue reading

Squid and Okra Stir Fry

Squid and Okra Stir Fry


The first time I saw this dish in Malaysia I thought it was not a good at all but one day I run out of choices and exhausted every Malaysian dish that I liked so I tried this one, surprisingly it was so good. I know the restaurant owner so I asked him what’s the … Continue reading

Bouillabaisse

Bouillabaisse


Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. A traditional stew that originated in Marseille, France. The term bouillabaisse came from the Provencal Occitan words bolhir (to boil) and abaissar (to reduce heat). Traditionally it should contain at least three kinds of fish; … Continue reading

Mixed Seafood in Oyster Sauce

Mixed Seafood in Oyster Sauce


I guess I will eat any seafood that is served in front of me (except for sea urchin), I love everything about them the taste, the texture, the aroma and the variety. Combine them all together then my jaw would easily drop and my salivary glands would produce its secretion non-stop. It does not matter … Continue reading

Aligue and Prawn Pasta

Aligue and Prawn Pasta


People with high cholesterol beware, reading this alone might worsen your condition. Let’s start by saying that this might be the most sinful dishes Philippines have to offer traditional ones will have a very high fat content compared to multiple serving of triple decker baconators, now you might wonder why? It is because of one … Continue reading

Sarawak Tomato Kuay Teow

Sarawak Tomato Kuay Teow


Sarawak Tomato Kuay Teow is a noodle dish popular in the Malaysian state of Sarawak, it is made out of rice noodles served with vegetables, chicken and seafood together with a generous amount of tomato based sauce. Similar to Wat Tan Hor Fun this dish is also saucy served with an array of vegetables and meat, … Continue reading

Stir Fried Seafood and Vegetables

Stir Fried Seafood and Vegetables


Usually when I make stir fried vegetables I do not include vegetables like bok choy or shanghai until recently when I saw it in a dish we ordered in a Chinese restaurant near our place. Before those green leafy vegetables for me is reserved for soups or consumed on its own with oyster sauce, I … Continue reading

Pancit Malabon

Pancit Malabon


Pancit Malabon, Pancit Palabok and Pancit Luglug, they all look alike and taste alike so what are the differences between these noodles? Well upon observations I guess here are the differences between them: Noodles – Palabok uses bihon noodles which are thin strands of rice noodles while Malabon and Luglug uses a thicker variant same … Continue reading

Seafood Fried Rice

Seafood Fried Rice


Seafood Fried Rice is one of those dishes that we serve when we need something quick and easy, especially when you have the right ingredients in the freezer. Of all the fried rice variants this one perhaps is my personal favourite due to the fact that it is made out of seafood. An all in … Continue reading

Inihaw na Pusit

Inihaw na Pusit


It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that … Continue reading

Stir Fried Squid and Salted Duck Eggs

Stir Fried Squid and Salted Duck Eggs


For the last day of the stir fry week we will be showcasing a not so popular Thai stir fry called “Pla meuk phat khai khem” or for those who have hard time reading or pronouncing it then it is “Stir Fried Squid and Salted Duck Eggs” in English. This recipe is chosen for the … Continue reading