Stir Fried Manila Clams

Clams in different shades
Stir Fried Clams

The clams that I bought in the market were already cleaned but I still rinse them for three times and submerge clams in cold water for about an hour until they are free of sand. Adding 1/2 tsp of rock salt to the water will remove the sand from the clams, however, I prefer not to do it. Drain clams before cooking.

Here's the recipe:

1 kg. clams
2 tbsp. oil
slices of ginger
2 cloves garlic, chopped
1 cup water
green onions/scallions, sliced
dash of pepper

Procedure:
Heat oil in a big pan or wok, saute onion, ginger, garlic until soft. Add clams, stir well before covering the pan for about 30 seconds. Open the lid and stir clams for a minute or so until clam shells have opened up. Add ground pepper, chilli powder and green onions.

Fried Fish (Tamban or Herring-Sardinella)

Herring (Sardinella) or tamban, salinyasi, tunsoy, in Tagalog are popular fishes in the Philippines which can be processed into sardines (bottled in oil), canned, tinapa(smoked fish) dried salted fish(daing), fried fish, etc. Prices of this fish variety is not expensive and is lower compared to other fishes. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of Tamban. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fishes and drain off excess water for about 15 minutes before adding the salt.

1/2 kg Tamban (herring)

• 
  
  1/2 tsp. salt


• oil for deep frynig
  


• 2 big tomatoes sliced, for garnish


• 2 med size onions, sliced
  


• Vinegar & soy sauce for dipping

Preparation:

You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut the heads. Remove the entrails in the stomach. Rinse the fish inside out in running water. Drain off water. Salt the fish.

In hot oil, deep fry fishes in batches.

Arrange on platter. Garnish with slice tomatoes and onions.

Clams

• 1 kg. clams
  2 tbps. oil
  2 cloves garlic, chopped
  1 small onion, chopped
  1 small thumb-size ginger, chopped
  
  Procedure:
  Wash and clean clams in cold water. (Water will help to remove the sand from the clams). In a deep pan, saute onions & ginger in hot oil, add clams (don't put water unless your recipe is for a soup) they release a natural salty juice and cover pot and cook over high heat about 5 minutes or just until clams open. Do not overcook as clams becomes tough (discard clams that will not open).
  
  
  Tips: Do not put salt. Clams juice are naturally salty. If you'll make a clam soup then add about 8 cups of water and salt to taste.
  

Seafood Salad

Seafood Salad

Ingredients:

1 kg. squid, cut into rings
225 gms. cooked shrimps, peeled

3 tbsp. vinegar

1 large carrots, cut into matchsticks size

1 tbsp. olive oil

3 tbsp. lemon juice

1 tsp. white sugar

salt, ground black pepper to taste

Procedure:

1. Poach squid in simmering water and vinegar for 5 minutes in medium heat. Drain and cool.

2. Poach shrimps in simmering water on high heat until shimps turned pink. Drain,cool and peel.

3. Put in a bowl the squid, shrimps, & carrots.

4. Pour lemon juice over the mixture.

5. Season with salt, pepper, & sugar.

6. Allow to marinate for 2 hours in the fridge before serving.