Pots and Pans
Thursday, June 21, 2012
WITH the 7,000 plus exotic islands of the Philippines, surrounded with crystal clear blue waters and the freshest of the fresh sea food, it would not be surprising to see a lot of our cuisine using fishes, squids, crabs, shrimps, octopus, clams, oysters, scallops, seashells seaweeds, and the like.
Not only are the bounties from the sea healthy, but abundant, too. Well, except if you live up in the mountains. But at any rate, we still find ways to prepare and enjoy the catch from the ocean in many different ways.
Of course, the best and perfect way to enjoy them is to prepare them simply. Freshly catch and with minimal ingredients so as not to overpower the delicate flavors of the sea foods. Think of grilled, steamed, baked, broiled and pan-fried or even raw. That’s what we call delicious!
Sprinkled with a little salt and pepper, maybe some lemon juice and some other minimal spices, voila! The dish is done!
Frying them as it is, turning them into soup and stew are also great ways to enjoy them. Not that we can’t do it some other ways, absolutely we can. Just try to go back to the basics and you’d understand and know what I mean.
We start with fishes. Some are really good eaten raw, like tuna, sashimi, kinilaw. Some are good for grilling, baked or broiled like salmon and blue marlin. Frying would be perfect for galunggong. Fish and chips? Steaming, like red snapper and flounder with slices of ginger. Small ones are used for ginamos or bagoong. What about canned sardines?
Squids taste great when grilled and somewhat half-cooked. Like octopus, they tend to become hard and rubbery when overdone. Sautéing this in little oil, with some ginger and onions and a little soy sauce is a meal by itself. Of course, who can forget deep-fried calamares? Tempura shrimps, anyone?
I love my crabs, lobster and other crustaceans just simply steamed and dipping them in lemon butter sauce. Although they are also delicious done in a different manner like in soups or deep fried. What about crab cakes? Fried soft-shelled crabs and shrimps are just fantastic and out of this world!
Baked tahong with a little lemon juice and some cheese on top. Oozing with a lot of flavor and its’ natural juices. Sea shells are also yummy prepared plainly as soup.
Overall, this delectable item really goes well in paella and bouillabaisse.
Seaweeds are normally prepared as fresh salads. With a little vinegar, salt and pepper, onions and tomatoes, it becomes an appetizer.
We try not to include endangered species in our menu. Forget about turtles, stingrays and others that are protected by law. Be conscious and concern about our environment and ecology. Exotic as it can be, don’t even think about it!
Possibilities of sea foods are endless. Just savor and enjoy every moment. Make it an experience. Share it with friends and family.
(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on June 22, 2012.
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