Tag: seafood
Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
Shrimp and Cabbage
Shrimp and Cabbage
Jamaican shrimp and cabbage is a quick and healthy meal that is easy to prepare. When I made this recipe, I was eating it with someone who doesn't like spice or pork. What I would do if I was making this with someone who does enjoy life a little bit more is cook up 4 strips of diced bacon before sauting the vegetables. Then add the bacon back in with the shrimp at the very end. I also would add a whole habanero with the vegetables when they are being sauteed. The size of the shrimp I used were 26/30s. If you want smaller shrimp, make sure to cook them a little less so they don't become tough.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp vegetable or canola oil
- 1 tsp paprika
- 2 tsp thyme
- 2 green onion chopped
- 1/2 tsp allspice
- 4 garlic cloves minced
- 1/2 medium onion diced
- 1/2 bell pepper diced
- 6 cups cabbage chopped
- 1 tsp boullion powder
- 1/2 tsp white pepper
- 1 tsp creole salt
Instructions
- Heat up cooking oil in a large skillet over medium high heat. Saute the shrimp for 3 minutes, seasoning with the creole salt.
- Make sure that the shrimp are just undercooked, since they will finish cooking later. Set aside.
- In the same skillet, saute the onions, green onion, garlic, bell pepper, thyme, allspice, and paprika for 2-3 minutes.
- Add in the cabbage, boullion powder, and white pepper. Cook for another 5 minutes.
- Stir in the shrimp and cook for 2 more minutes.
Seafood Scallion Pancake
Seafood Scallion Pancake
Korean style savory pancakes are one of the most popular appetizers for groups of people. There are many different types of Korean pancakes that are savory. In addition to this recipe, I will be covering kimchi, potato, zucchini, and garlic chive pancake recipes in future posts.For the pancake flour mix, I purchased a pre made one from a Korean market. If you want to make the pancake flour from scratch, here is the recipe: 1/3 cup of flour, 1 tbsp cornstarch, 1 tbsp sweet rice flour, 1/4 tsp salt. Make sure when adding the water to the batter that it is thin enough. The goal is to have a thin and crispy pancake, not a thick and fluffy one.The seafood mix I purchased can be found at any Asian grocery store. This one had the mix chopped into smaller pieces, which is perfect for this recipe. My seafood mix contains mussels, clams, shrimp, octopus, squid, and cuttlefish. Before adding the mix to the pancake batter, make sure the seafood is completely thawed then dried on a paper towel. There are many different combos of seafood mixes. Find one that you like. If you aren’t a fan or are allergic to seafood, you can omit it from the recipe and have just a scallion pancake. I would personally add a couple of small sliced chilis to this to give I a kick, but it isn’t necessary.There are many different approaches to making this recipe in addition to how I prepared my pancake. I’ve had this recipe where all the ingredients are mixed together in the batter and cooked that way. I’ve seen this prepared where the seafood mix is mixed into the batter then 3/4 of it is poured on a griddle. Then the whole green onions are laid across the top of the pancake. 2 minutes before flipping it, the rest of the batter and egg is poured over the top. The point is to find what works best for you and your taste buds.
Servings: 1
Ingredients
- 1/2 cup korean pancake mix
- 1 large egg, beaten
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup frozen seafood mix chopped
- 1 bunch green onion
- 1 tbsp canola or vegetable oil
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Thaw and dry on paper towel the seafood mix. Cut green onion bunch into 3.
- Mix together Korean pancake mix, seafood mix, 1/2 of the beaten egg, garlic, and ginger. Add about a 1/2 cup or more of cold water until the batter is thin.
- In a sautée pan or griddle, heat up cooking oil over medium highest. Sautee the green onions for a minute.
- Add the pancake batter over the green onions. Cook for 3 minutes.
- Add the remaining beaten egg over the top of the pancake. Cook for another 2 minutes.
- Gently flip over. Cook for another 5 minutes.
- Serve with dipping sauce.
Dipping Sauce
- Mix all ingredients together.
