by Chefs Classics
Here's another seafood dish with a kick. Spice up your meal with our recipe of Seafood Bicol Express! Our favorite seafood in spicy coconut cream? Now, that's comfort food!
- ½ kilo shrimps
- ½ kilo squid, cleaned and sliced
- ¼ kilo tuna or any fish of your choice, diced
- 2 cups clams or mussels
- 2 cups freshly squeezed coconut cream
- 1 cup sliced Baguio beans or string beans
- 1 tbsp shrimp paste
- 1 tsp fish sauce
- 1 Small ginger, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 cloves of garlic, minced
- Salt and pepper
- Chili powder (optional)
1. In a Chef's Classics Red Carnation Casserole, saute onion, ginger, tomatoes and garlic.
2. Add the shrimp paste and let it simmer for at least 2 minutes. Pour in the coconut cream or gata.
3. Season with salt and pepper, fish sauce and chili powder.
4. Add in the clams, string beans and shrimps.
5. Add tuna and squid. Simmer for another 2 minutes, and, voila, it's ready.
6. Best served with steamed rice.
2. Add the shrimp paste and let it simmer for at least 2 minutes. Pour in the coconut cream or gata.
3. Season with salt and pepper, fish sauce and chili powder.
4. Add in the clams, string beans and shrimps.
5. Add tuna and squid. Simmer for another 2 minutes, and, voila, it's ready.
6. Best served with steamed rice.
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