Seafood
Hototay
Michell Cabanela
Ingredients
250g pork( all-lean)
1 small chicken breast, de-boned and cubed
6 prawns, head and tail cut, peeled and deveined
100g pork liver, sliced
1 egg, scrambled or fried, sliced thinly
100g sliced cabbage 50g cubed sayote 50g sliced carrots
1 medium white onion sliced roundly
2 bunches cleaned baby bok choy or Chinese pechay, end joint-stalk cut
10ml. patis( fish sauce) 15ml. extra virgin olive oil 2g fine salt 2g ground black pepper 3ml. sesame oil
Method
Follow these instructions closely to achieve the perfect flavour.
1 Boil pork to tenderness in 500ml water and 2g of fine salt and 2g ground black pepper. Once ready, remove from broth and cut into cubes. Broth will be used as the main soup later.
2 Heat virgin olive oil in a frying pan. Once oil is hot, place chicken cubes and cook through tossing until brown for about 5 to 8 minutes.
3 Add boiled lean pork, carrots and sayote to the frying pan. Sprinkle salt and pepper to taste and stir for 5 minutes. By cooking them all together, the pork will add flavour to the carrots and sayote. 4 Then, add onion, prawns and liver. Stir for 2 minutes and cook in low heat until soft. 5 Add ½ of patis and continue mixing well. The patis will add a salty and seafood flavour to the mix. 6 Once it’ s all cooked, set aside. Then, add the pork broth and bring to a boil. 7 Add cabbage and baby bok choy. 8 Pour remaining ½ of patis and cook vegetables in boiling broth for 15 seconds. Be careful not to overcook green vegetables because they will lose colour and won’ t look as good in the presentation. 9 Pour into desired serving bowl, arrange vegetables and meat to your liking. 10 Scatter sliced scrambled egg and pour sesame oil.
Lentil & Prawn Cakes
Amos Maann
Makes 15 cakes
Ingredients Method
15 small prawns 1 cup Lentils 1 onion, finely chopped
Curry leaves, finely chopped( optional)
Salt little less than 1 tsp.( or to taste)
Oil for deep frying
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Soak lentils for 1 hour. Drain the water. Pulse the lentils without any water in a food processor or blender. Take all of the lentils into a bowl. Add the finely chopped curry leaves and onion. Add salt and mix everything well. Heat oil in pan for frying. Keep a bowl of water for dipping your hand. When the oil is ready, keep it on low flame. Dip your fingers in the bowl of water. Take a small walnut size portion of the mixture. Roll into a ball and add a little prawn. Wet your fingers again and gently flatten the ball making sure it doesn’ t crack on the top or sides. Gently slide it into the oil( low heat). Once done, flip them over and cook the other side. Drain on paper towel.
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