Baked Tahong with Butter Cheese and Discard the water and then let the

Roasted Garlic Recipe mussels cool down.

4. Open the mussels completely and then
peel off the shell that has no meat. We
will only need the shell with mussel
meat attached.
5. Preheat the oven to 350F
6. Arrange the mussels (meat side up) on
a baking tray. Distribute butter and
shredded cheese equally over each
piece of mussel. Put inside the oven
and then bake for 5 minutes.
7. Remove the tray from the oven.
Arrange the fried garlic on top of the
Prep time mussels. Put the tray back into the
5 mins oven. Continue to bake for 3 to 5
Cook time minutes more.
8. Remove from the oven. Let it cool.
12 mins
Arrange in a serving plate. Sprinkle
Total time
parsley on top.
17 mins 9. Serve. Share and enjoy!
This is a recipe for Baked Tahong with
Butter Cheese and Roasted Garlic Nutrition Information

Author: Vanjo Merano Serving size: 4

Recipe type: Seafood
Cuisine: Filipino
Serves: 4
Ingredients

2 lbs. mussels
1 head garlic, crushed
1 tablespoon minced parsley
cup shredded quickmelt or sharp
cheddar cheese
cup butter
4 cups water
4 tablespoons cooking oil
Instructions

1. Prepare the fried garlic by heating oil in

a small pot. As the oil heats-up, add the
garlic. Continue to cook in medium heat
while stirring-once in a while until the
garlic turns golden brown. Separate the
oil from the fried garlic. Set aside.
2. Prepare the mussels by pouring water
in a cooking pot. Bring to a boil.
3. Add the mussels and continue to cook
for 1 minute or until it starts to open.
 Seafood Bicol Express 5. Add the squid, mussels, and shrimp.Stir
until all the seafood gets coated with
coconut milk. Continue to cook for 3 to
5 minutes while occasionally stirring.
6. Add ground black pepper. Stir.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

Nutrition Information
Serving size: 4

Prep time
5 mins
Cook time
25 mins
Total time
30 mins
This is a recipe for Seafood Bicol Express.
Author: Vanjo Merano
Recipe type: Seafood
Cuisine: Filipino
Serves: 4
Ingredients

1 lb. mussels, cleaned

6 ounces medium sized squid, cleaned
lb. shrimp shell and head on
2 cups coconut milk
2 tablespoons shrimp paste (bagoong
alamang)
2 thumbs ginger, minced
3 cloves minced garlic
1 medium yellow onion, chopped
6 to 10 pieces Thai chili pepper
teaspoon ground black pepper
3 tablespoons cooking oil
Instructions

1. Heat oil in a cooking pot.

2. Once the gets hot, saute garlic, onion
and ginger.
3. Pour the coconut milk into the pot. Let
boil.
4. Add chili pepper and shrimp paste. Stir.
Cover and cook for 3 minutes.
 Dried Squid in Coconut Milk 4. Transfer to a serving bowl. Serve.
Share and enjoy!

Nutrition Information
Serving size: 3

Prep time
5 mins
Cook time
8 mins
Total time
13 mins
Author: Vanjo Merano
Serves: 3
Ingredients

lb. large dried squid

2 cups coconut cream
3 pieces long green chilies, sliced
1 teaspoon minced garlic
1 tablespoon minced ginger
1 medium onion, minced
2 tablespoons fish sauce
teaspoon ground black pepper
1 bunch fresh spinach
Instructions

1. Heat-up the grill. Once the grill gets hot,

grill one side of the squid for 3 minutes.
The squid will curl-up, try to straighten
the other side (if possible) and grill for 1
to 2 minutes. Set aside.
2. Arrange the coconut cream, ginger,
onion, garlic, green chillies, squid,
ground black pepper, and fish sauce in
a slow cooker. Set the slow cooker to
high, cover and slow cook the squid for
8 hours.
3. Add the spinach. Cook for 10 to 15
minutes.
 3. Add the butternut squash. Stir, cover,
Ginataang Alimasag with Malunggay and continue to cook for 12 minutes in
low to medium heat.
4. Put-in the ground black pepper. Stir.
5. Add the malunggay leaves. Cook for 5
minutes.
6. Put-in the crabs and long green chili.
Stir and continue to cook for 12 to 15
minutes or until the sauce thickens.
Add fish sauce, if needed.

Nutrition Information
Serving size: 6

Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
Author: Vanjo Merano
Serves: 6
Ingredients

2 lbs. medium crab, cleaned and sliced in

half
1 cup malunggay leaves
medium butternut squash, cubed
2 cups (1can) coconut cream
2 cups (1 can) coconut cream
cup ginger, sliced into thick strips
4 cloves garlic, crushed
1 medium yellow onion, sliced
cup shrimp paste (bagoong)
1 tablespoon fish sauce (patis), optional
teaspoon ground black pepper
Instructions

1. Combine the coconut cream, coconut

milk, onion, ginger, and garlic in a
cooking pot. Let boil. cover and simmer
for 15 to 20 minutes.
2. Add the shrimp paste. Stir. Cover and
cook for 5 minutes.
 Snails with Spinach in Coconut Milk Recipe 5. Add-in the sea snails. Increase the heat
to medium. Stir and cover. Cook for 15
to 20 minutes while gently stirring every
3 minutes.
6. Put-in the spinach. Stir and continue
to cook for 3 minutes.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!

Nutrition Information
Serving size: 5

Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Author: Vanjo Merano
Serves: 5
Ingredients

2 lbs sea snails

2 cups coconut milk
1 cup chopped spinach
2 tablespoons shrimp paste (bagoong
alamang)
1 tablespoon fish sauce (paris)
1 medium onion, minced
1 thumb ginger, minced
1 teaspoon minced garlic
3 tablespoons cooking oil
teaspoon ground black pepper
1 teaspoon crushed red pepper
Instructions

1. Heat the cooking oil in a cooking pot.

2. Saute the garlic, ginger, and onion
when the oil becomes hot.
3. Add-in the ground black pepper and
crushed red pepper. Stir.
4. Pour-in the coconut milk. Let boil.
Simmer (cook in low heat) for 10
minutes.

Grilled Mussels Recipe
Prep time
5 mins
Cook time
7 mins
Total time
12 mins
Author: Vanjo Merano
Serves: 4
Ingredients
1 lb. mussels
1 medium plum tomato, diced
1 large yellow onion, minced
2 teaspoons minced garlic
2 tablespoons tomato paste
4 tablespoons bread crumbs
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon olive oil
1 teaspoon lemon juice
Instructions
1. Clean the mussels and boil in
2 cups of water for at least 2
to 5 minutes.
2. Let the mussels cool. Drain
and remove the beard. Set
aside.
3. Heat the olive oil in a pan.
4. Saut the onion until soft
5. Add the garlic and continue
to saut for 1 minute.
6. Add the tomato and tomato
paste. Saut for 1 minute.
Transfer to a bowl and let
cool.
7. Meanwhile combine
breadcrumbs, parsley, mint,
and lemon juice. Mix well.
8. Scoop the sauted onion,
garlic, and tomato mixture
and arrange on top of the
mussels. Add the
breadcrumbs mixture above.
9. Heat the grill and grill the
mussels for 5 to 7 minutes in
medium heat.
10. Transfer to a serving plate.
11. Serve as an appetizer.
12. Share and enjoy!
Nutrition Information
Serving size: 4