Category Archives: Sea Food

Buttered Seafood Dampa Style

I cooked this dish a few months back. It is easy to cook but a bit longer to prepare because of shrimp deveining and cleaning mussels.

The ingredients are few. We need shrimps, mussels, corn cut into four pieces, spring onion, garlic (lots of it), butter (or margarine), salt, and pepper to taste. You can add other spices like cayenne and chili flakes.

First, boil the corn until done. In a separate pan, saute the garlic in little oil and butter. Add in mussels and let it simmer for a few minutes until the shell opens. Then add shrimps. Add salt and pepper to taste and mix well. Simmer until the shrimps turn orange. Add the other spices as you please. Simmer for a few more minutes. Turn off heat.

Add the corn to the side of a platter; arrange the shrimps and mussels. Top the dish with spring onion and the remaining sauce in the pan. You’re all set. Pair it with plain rice or fried rice. Happy eating!

Kinulob na Bangus

My grown-up children prefer boneless milkfish over other fish. I have cooked a few dishes with milkfish or bangus as the main ingredient. So far, they love sinigang, bistek na bangus, dinaing na bangus, and rellenong bangus. On the other hand, hubby and I love paksiw na bangus with sliced ampalaya and talong

Meantime, I recreated and modified this recipe (Kinulob na Bangus) from Kawaling Pinoy Recipe Blog. I used two milkfish instead of one and double most of the ingredients. 

My version of Kinulob na Bangus


  • 2 Boneless milkfish
  • 6 pcs. tomatoes, chopped
  • 2 big onions, chopped
  • 3 tbsp. minced garlic
  • 2 green chili pepper, chopped
  • 2 red bell pepper, chopped
  • 2 tbsp tausi
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 tsp pepper
  • 4 tbsp butter
  • 2 cups of water

You will need aluminum foil and a large pan with a cover.


  1. Combine the ingredients except for the butter and water.
  2. Prepare foil. Spread butter to about the length of the milkfish on the lower part of the foil.
  3. Put 2 tbsp chopped veggies over the butter.
  4. Place the milkfish over the vegetable mixture.
  5. Stuff the boneless milkfish with more veggies.
  6. Spoon vegetable mixture on top of the fish.
  7. Leave 1 tsp or more of butter on top of the veggie mixture.
  8. Fold over the top part of foil to cover. Crimp the edges to secure.
  9. Double pack with another foil to prevent drips. 
  10. Place the milkfish in a large pan. Add a cup of water, and cover with a tight-fitting lid.
  11. Cook it over medium heat for 20 to 25 minutes.
  12. Turn off heat. Transfer to a serving dish.

For the dipping sauce:

Mix soy sauce with calamansi and chili pepper. Best served with newly-cooked rice. Enjoy!

Credit: Kawaling Pinoy Recipe Blog for the recipe

Crispy Dulong Okoy (Dulong fritters)

My family loves fried food: fried chicken, tapa, pork chops – you name it. When my kids were young I would incorporate veggies in their meal by preparing okoy (fritters) or lumpia. So growing up, they love to eat lumpia, veggie balls, and okoy anytime of the day.

Recently, I cook dulong okoy following the simple recipe and ingredients of Panlasang Pinoy chef, Vanjo Merano. I didn’t follow the exact measurement of each ingredient because I cook more than sample recipe shown in his video.


Dulong, mongo sprout (togue), scallions (young green onion leaves), flour, corn starch, baking powder, egg, water, garlic, onion, vinegar (for sauteing dulong) salt, pepper, cooking oil.


Instead of directly incorporating dulong in the batter, you may cook if for a bit by sauteing garlic and onion. Add in dulong. Sprinkle salt and pepper to taste. Add a small amount of vinegar. Cook for a few minutes. Let it cool.

In a bowl, combine the dry ingredients — flour, corn starch, baking powder. Mix thoroughly. Season with salt and pepper. Add in egg and water. Mix well. Add in cooked dulong and mongo sprout in the batter. Put chopped scallions. Mix some more.

Heat moderate amount of cooking oil in the pan. Put a ladleful of okoy mixture. Fry each side until golden brown. Drain the excess oil on paper towel and you’re done.  Best served with steamy cooked rice.

For dipping sauce:

You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.

I hope you enjoy this recipe as much as I do. Thanks!