Pinoy Garlic Buttered Mix Seafood
Pinoy Garlic Buttered Mix Seafood. This dish was inspired from a similar dish serve during a Bohol trip. This was the famous Loboc River Cruise, The boats are actually a floating restaurant serving a lunch buffet, with a tour on the Loboc river and live music while having your lunch.
The lunch buffet this was the seafood, the mixed seafood in particular. That seafood was a cocktail of various types of clams, shrimps and small crabs.
To make my Pinoy Garlic Buttered Mix Seafood, I used all the clams, shrimps and grabs that were available on our local market, stir-fried with garlic and butter, that was how simple. Except perhaps that I have to pre-cooked each type of seafood, this is to avoid overcooking seafood that require less cooking time.
You can use any mix quantity and type of seafood that may be available on your place. Here is the recipe of my Pinoy Garlic Buttered Mix Seafood, try it
1/2 kilo small clams, halaan
1/2 kilo medium clams to large clams, halaan
1/2 kilo green mussels, tahong
4-6 pcs. small to medium sized green grabs, alimasag
3 thumb size ginger, peeled crushed
1 thumb size ginger, peeled cut into thin strips
1 small size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
1 1/2 cup 7up or sprite
1/2 block butter
salt to taste
To cook the clams:
Place clams in a plastic container with lid, cover with water and let sit for several hours to allow the clams to expel sand and discard sea water, change water frequently, wash and drain.
In a large pan put the clams, add in the crushed ginger and 1/2 cup of water let boil and stirring occasionally until all the clam shells just open, remove from heat. Separate the clams from the broth, discard clams that did not open and keep aside. Keep aside
To cook the shrimps:
Trim whiskers of each shrimp, wash thoroughly. In a large pan put the shrimps, add in the crushed ginger and 1/2 cup of 7Up or sprite let boil and simmer/steam, and keep covered in a medium heat for 3 to 5 minutes or until the shrimp start to turn orange or pink, stirring occasionally. Keep aside.
To cook the crabs:
Remove the belly flap of each crab and was thoroughly. Cut the crabs in quarters leaving the claws and legs intact, In a large pan put the crabs, add in the crushed ginger and 1 cup of 7Up or sprite let boil and simmer/steam, and keep covered in a medium heat for 8 to 10 minutes or until the crabs start to turn red or pink, stirring occasionally. Keep aside.
To stir fry all together:
In a large wok melt the butter over medium to high heat. Add in the garlic and ginger and stir cook for about half a minute. Add in the onion and stir cook for another minute. Now add in all the seafood including the juices and continue to stir cook for another 5 to 8 minutes. Season with salt to taste. Serve immediately with rice.