PinoyRecipe.Net

Estimated cooking time: 30 minutes

Preparation time: 20 minutes

Makes 4 Servings

• 1lb fresh shrimp or frozen shrimp, peeled & deveined (medium size)
• 2 tablespoons fresh lime juice (not the bottled stuff, please!)
• 4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 lb asparagus spears, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips

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Filipino Calamares is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamares nowadays.

Serves 5 to 6 person
Preparation time: 20 to 30 mins.
Cooking time: 20 to 25 mins

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

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Makes: 6 serving
Preparation time: 20 mins + 30 mins marinating
Cooking time: 5 minutes

• 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded)
• Juices of 3-4 calamansi
• 1/4 cup olive oil
• Cloves of 1 hole head of garlic, peeled and crushed
• Dash Tabasco (or other hot pepper sauce)
• Salt and pepper to taste
• Parsley, to garnish (optional)
• Sliced green chili, to garnish (optional)

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Filipino Adobong Pusit or squid in adobo sauce, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added.

Serves 2 to 3 persons
Preparation and Cooking time: 30 to 45 mins

• 3/4 kilo Small sized Pusit (Squid)
  
• 1 1/2 tsp. salt
  
• 1 small bay leaf
  
• 1/4 tsp. pepper
  
• 3-4 cloves garlic, minced
  
• 1/3 cup vinegar
  
• 1 tsp. sugar
  
• 1/4 cup water
  
• 3 tbsp. cooking oil
  
• 1 small onion, thinly sliced
  
• 2 pcs. Cayenne Chili sliced (optional)

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