I'm sharing here the recipe and video of the cooking demonstation.
US Potato Baked Seafood Recipe
Ingredients
- 1/2 kilo cream dory
- 200 grams peeled and cleaned small shrimps
- 200 grams peeled and cleaned squid rings
- 3 tbsp. calamansi
- 3 tbsp. liquid seasoning
- 1/2 cup olive oil
- 1/2 cup sliced red pepper
- 1/2 cup sliced onions
- 1 1/2 cup tomato sauce
- 2 tbsp. capers
- 1/2 cup parmesan cheese
- 1 cup grated quick melt cheese
- 3 cups US Natural Crisp
- 1 tsp. salt
- 1/2 tsp. pepper
- Step 1: Saute bell peppers and onions in olive oil until wilted.
- Step 2: Add in the tomato sauce just to cook it. Set aside.
- Step 3: Mix liquid seasoning and calamansi.
- Step 4: Pour over fish, shrimps and squid to marinate. Pre-heat to 350F degrees.
- Step 5: Lay the fish over the sauce, add the squid and shrimps on top and spread over.
- Step 6: Pour the rest of the sauce over the seafood mixture. Top with capers.
- Step 7: Spread the grated quick melt cheese all over the dish. Sprinkle the Parmesan cheese all over.
- Step 8: Bake at 350F for about 30 minutes
US Potato Baked Seafood |
Tsinoy Foodies Recipe Rating | |
Recipe Difficulty Level | ★★★★ |
Estimated Preparation Time | 30 minutes |
Estimated Cooking Time | 30 minutes per batch |
Mixed Sausages and Crispy US Potatoes Recipe
Ingredients
- 2 pcs. Sliced Bratwurst Sausage
- 2 pcs. Hungrarian Sausage
- 2 tbsp. Olive oil
- 1 cup Sliced Onions
- 3 pcs. US Hashbrowns
- 1/2 cup Flour
- 1/2 cup Cornstarch
- 1 tsp. Salt
- 1 tsp. Pepper
- 3 cups Cooking oil
- Step 1: Combine flour and cornstarch. Season with salt and pepper. Mix well and set aside.
- Step 2: In a wok, saute sausages until toasted. Add in the onions and continue sauteing until onions are wilted. Put on a serving plate.
- Step 3: Flatten the US Hashbrowns with the back of a large spoon. Coat each one in the flour mixture and deep fry in hot oil until golden brown.
- Step 4: Serve beside sauteed sausages and onions.
Mixed Sausages and Crispy US Potatoes |
Tsinoy Foodies Recipe Rating | |
Recipe Difficulty Level | ★★ |
Estimated Preparation Time | 10 minutes |
Estimated Cooking Time | 10 minutes per batch |
US Potato Beef Caldereta Recipe (best served with piping hot rice)
Ingredients
- 1/4 cup olive oil
- 3 tbsp. chopped garlic
- 3/4 cup chopped onions
- 1 kilo cubed beef shank or kenchi
- 1 tsp. pepper corns
- 2 tbsp. soy sauce
- 1/2 tbsp. soy sauce
- 3/4 cup tomato sauce
- 2 cups beef broth
- 1 pc. bay leaf
- 2 tbsp. sugar
- 3 tbsp. fish sauce
- 2 cups large cubes US Wedges
- 3/4 cup strips red bell pepper
- 1/2 cup cream
- 1/4 cup parmesan cheese
- 1 cup olives
- Step 1: Saute garlic and onions in oil.
- Step 2: Add beef shank and saute until brown.
- Step 3: Add soy sauce, tomato paste and the tomato sauce. Cook mixture for about 3 minutes.
- Step 4: Cook mixture for about 3 minutes.
- Step 5: Add in the beef broth and bay leaf.
- Step 6: Cover pan and simmer mixture for at least 2 hours or until beef is very tender.
- Step 7: When done, remove cover and add the liver spread.
- Step 8: Add sugar to neutralize the acidity of the tomatoes. Season with fish sauce. Simer uncovered until sauce reduces and flavor becomes more ntense.
- Step 9: Add in bell peppers and the US Wedges. Simmer for about 5 minutes.
- Step 10: Add in cream and parmesan cheese. Mix well.
- Step 11: Add in olives.
US Potato Beef Caldereta |
US Potato Beef Caldereta |
Tsinoy Foodies Recipe Rating | |
Recipe Difficulty Level | ★★★★ |
Estimated Preparation Time | 40 minutes |
Estimated Cooking Time | 2 hours and 30 minutes per batch |