Crab Cakes with Ginger and LimeIngredients

8 ounces fresh lump crab meat, well picked through to remove any bits of shell

3 scallions, including green parts, finely chopped (about 1/4 cup)

2 Tbsp finely chopped cilantro 1 teaspoon freshly grated ginger root 1 teaspoon finely grated lime zest 1 teaspoon lime juice, plus a little more for

sprinkling on at service 1/2 to 1 teaspoon sriracha sauce, depending on

how spicy you would like the crab cakes to be 2 Tbsp mayonnaise 2 Tbsp of panko bread crumbs for crab mixture

plus 3/4 cup of panko bread crumbs for breading 1/2 cup all purpose flour 1 egg, beaten 2 Tbsp olive oil 1 Tbsp butter Lime slices for garnish

Method1  In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and chill for 1 to 2 hours.2 Using your clean hands, form the crab mixture into 1-inch diameter round balls.3 Set out 3 bowls, one for flour, one for the beaten egg, and one for panko bread crumbs. Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate.4 Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter. After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula. Do not crowd the pan, you may need to work in batches. Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side.5 Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm. Sprinkle with lime juice to serve, and serve with a slice of lime.

Classic King CrabIngredients

3-4 pounds Alaskan king crab legs and claws 1 stick of butter Lemon wedges for garnish

Method1 Melt the butter in a small pan and keep warm on its lowest setting.2 Set a steamer tray inside a large pot and pour enough water inside to steam the crab. Remember, you are only reheating the crab, so you will only need about an inch of water, tops. Bring this to a boil before laying the crab legs on the steamer. Cover the pot and steam for 5 minutes.3 Remove the crab legs and use kitchen shears to cut the shells. You can either totally remove the meat from the

shell or just get each one started for your guests. Serve with the melted butter.

Coconut Curry MusselsIngredients

2 lbs of mussels, cleaned and debearded 1 tablespoon of vegetable oil 1 yellow onion, chopped 1 thai chili, finely chopped (can substitute good

pinch of chili flakes) 3 teaspoons of ginger, minced 1 1/2 tablespoons of curry powder 1/2 cup of chicken broth 1 can of coconut milk (13.5 fl. oz.) Pinch of salt 1 stalk of lemongrass, chopped into four pieces

and smashed 3 kaffir lime leaves* (optional) Chopped cilantro Lime wedges

Method1 Soak raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.2 Sauté onions, chiles, ginger, curry powder: Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.Add the chilies, ginger, and curry powder and stir for a minute until fragrant.3 Add broth and reduce, then add coconut milk, salt, lemon grass, kaffir lime leaves: Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil.4 Add mussels: Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open.Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

Baked ScallopsIngredients

2 lbs scallops (about 4 cups) 1 cup dry white wine (such as a Sauvignon Blanc) Salt 6 Tbsp unsalted butter, separated 3 Tbsp and 3

Tbsp 1 1/2 cups finely chopped onion 2 1/2 Tbsp flour 1/2 cup fine bread crumbs

Method1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes, no longer.Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.3 Slowly sprinkle the flour over the butter onion mixture and stir to combine. Let cook for a minute or two. Then add the cooking liquid over the butter onion mixture, whisking vigorously while you do so.As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Mariscada En Recado (Shellfish Stew)Ingredients

2 tablespoons olive oil 1 onion, chopped fine 4 cups chicken stock or 4 cups fish stock or 4 cups

vegetable stock 4 tablespoons goya recaito (cilantro cooking base) 2 tablespoons tomato paste 14 ounces coconut milk (or whatever size your can

is, they vary) 12 littleneck clams, thoroughly washed 12 mussels, thoroughly washed and debearded 1⁄2 lb large shrimp (tails intact optional) 2 lobster tails, snipped in half lengthwise before

serving Optional Garnishes red pepper, strips add with shellfish if using green pepper strip, add with shellfish if using fresh cilantro or fresh parsley lemon wedge lime wedge chili oil (Chili Oil)

Directions1. Heat a large pot or Dutch oven, over medium low

heat and add onions; saute until softened, but not browned, about 5 minutes.

2. Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.

3. Reduce heat, cover, and simmer 20 minutes.4. Add shellfish, cover and continue to simmer until

clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.

5. Garnish, as desired.

Bangus NilagpangIngredients:1 medium bangus (Milk Fish), cleaned, salted and broiled3 pieces tomatoes, broiled1 small onion, broiled2 cups boiled water1/4 cup cut green onions1 teaspoon salt2 pieces siling labuyo, crushed How to cook bangus nilagpang:

Flake broiled bangus coarsely; remove spiny bones.

Slice broiled tomatoes and onion. Mix with bangus. Add boiled water and green

onions. Season with salt and siling labuyo serve hot.

Sinigang na Bangus (Stewed Milkfish in Tamarind)Ingredients

1 medium sized bangus 1 cup water 3 pcs tomatoes, sliced 1 onion, sliced 1 cup tamarind juice (boil tamarind 1 cup water

and extract the juice) 1 cup puso ng saging or banana blossom 1 cup kangkong patis or salt to taste granulated seasoning or MSG to taste

Instructions1. Clean and cut bangus into 3 pieces. Sprinkle with

salt.2. In a caserole, put the tomatoes and onions then boil

with 4 cups water.3. Then add the tamarind juice, milk fish, banana

blossoms and patis to taste.4. Simmer for 3 to 5 minutes. Then add the

kangkong. Serve.

Pinaputok na Tilapia RecipeIngredients

1 kilo Tilapia (gills removed and scaled and the back of the tilapia should be sliced to put the stuffing)

1 teaspoon Magic sarap 1 pc red onion, sliced to small cubes 1 pc tomato, sliced to small cubes 1 stalk celery, sliced thinly 2 tablespoon Patis or fish sauce Rock salt to rub the fish Banana leaves for wrapping Cooking oil for deep frying

For the sauce: Kalamansi juice Patis

Instructions

1. Prepare the cleaned and scaled tilapia by cleaning it after you bought it from the market. I don't like to emphasize it further but for the sake of clear instruction, be sure that the fish was sliced at the back to get the internal organs out. So that way you can put the stuffing inside. If the cut is at the abdomen, the fish will look messy. Clean the tilapia in running water and drain. Rub every fish with rock salt then set aside.

2. Prepare the stuffing by combining the onions, tomatoes, celery, patis and magic sarap. Mix thoroughly then fill each tilapia with the stuffing using your hands and a spoon.

3. Then wrap each fish with banana leaves. You don't need to wrap it like a package, see the photo below so you can picture it clearly.

4. Heat the cooking oil, about 3 to 4 cups in a frying pan. Then put fish and cover it immediately because you might be spilled with boiling oil. That is why is is called pinaputok because of the fire cracker sound while frying the tilapia.

5. When there is no cracking sound already, about 2 to 3 minutes, turn the fish on the other side and watch out again and cover the lid. After 2 to 3 minutes, it is ready to serve.

6. For the sauce: Combine kalamansi juice and patis

Tilapia in Pineapple-Ginger SauceIngredients

¾ kilo tilapia, filleted and cut into chunks (12 pcs) 2 Tbsp. flour or cornstarch 2 tsp. grated ginger 1 large (about ¼ kilo) singkamas (yam bean) cut

into chunks 2 Tbsp. margarine 1 can (234g) DEL MONTE Fresh Cut Pineapple

Chunks 1 Tbsp. cornstarch dissolved in ¼ cup water 2 stalks green onions, cut 1" long

How to cook Tilapia in Pineapple-Ginger Sauce1. Sprinkle fish with 1 tsp. iodized salt (or 1 Tbsp.

rock salt). Coat with flour or cornstarch.2. Fry in oil until golden brown. Set aside.3. Saute ginger and singkamas in margarine.4. Add DEL MONTE Fresh Cut Pineapple Chunks

and syrup, 1 Tbsp. sugar, ¼ tsp. iodized salt (or ¼ Tbsp. rock salt), 2 Tbsp. soy sauce and dissolved cornstarch.

5. Simmer for 5 minutes. Pour over fried fish. Top with green onions.

6. Makes 6 Servings.

Shitake Stuffed FishIngredients:

For Fish Rolls:8 pieces dried shitake mushrooms1 teaspoon peeled and grated fresh ginger1 clove garlic , minced1 teaspoon vegetable oil1/4 kilo button mushrooms, finely chopped1 tablespoon soy sauce1/2 teaspoon sesame oil8 fillets of soleFor the sauce:2 tablespoons salted black beans, rinsed, drained and chopped2 tablespoons dry sherry or white wine1 tablespoon soy sauce1 teaspoon peeled and minced fresh ginger1 teaspoon sugar1 clove garlic, minced1/2 teaspoon sesame oil1 carrot, peeled and thinly sliced How to cook Shitake Stuffed Fish Fillets:

Soak mushrooms in boiling water for 30 minutes. Drain.Cut off and discard mushroom stems.

Slice mushroom caps finely and set aside. In a heavy, medium-sized non stick skillet over

medium heat, saute ginger and garlic in oil for 30 seconds.

Add button mushrooms and saute until almost dry, about 8 minutes.

Add shitake mushrooms and cook 1 minutes Remove from heat.

Stir in soy sauce and sesame oil. ( Maybe prepared 1 day ahead. Cover and refrigerate.) Set aside.

Place 1 fillet flat side down on work surface. Place 2 tablespoons filling across widest short end and roll into a cylinder.

Repeat until all fillets are filled and rolled. Arrange fillets seam side down in 9 inch glass pie dish. ( May be done up to 6 hours ahead. Cover and chill. )

In a small bowl, whisk ingredients for sauce ( except carrot ) and any remaining mushroom filling. Spoon over fish.

Cook fish in pie dish in covered steamer over medium heat until fish is cooked through, about 12 minutes.

Transfer fish to plates. Spoon sauce over fish. Garnish with sliced carrots.