Kulinarya’s theme for the month of February 2011 is FILIPINO APHRODISIAC FOOD.
For this month’s Filipino dish theme, to tell you the truth I was a bit lost as the only Filipino Aphrodisiac Food I know is Balut and Soup No.5 (Filipino Soup with Bull’s “you know what!”). This two main Filipino Aphrodisiac Food have that famous urban myth with the locals that it will give males longer stamina in that private exercises that usually occurs behind the bedroom doors. If you haven’t known yet, there’s something about animal private parts associates with human sexual drives in Asian countries….but chicken butts is grouped separately because it’s associated with being talkative (Filipino urban myth) if you eat too much, LOL!
So, because it is hard to find Bull’s “you know what!” here in Brisbane, Australia and I for one won’t dare to eat the dish….I went and look at my growing pile of cookbooks. I found the “Pulutan” cookbook that was given to me by my gorgeous cousin Miss C. from the Philippines. Thank you, Insan!
Aphrodisiac Food in general, also includes Seafood and Chilies so what I selected for this February’s Kulinarya theme was “Gising! Gising! (Seafood Extreme)” from the “Pulutan” cookbook which was compiled by two soldiers that was detained because of their participation on revolting against the past Arroyo’s government because of mishandling of military funds. While they were detained, they made good use of their time and collected Pulutan recipes from people around them that are usually cooked to be paired out with beers and spirits drinking sessions.
Filipinos eat/nibble while they drink, which I think is healthier then just drinking straight which I find boring. I associates Aphrodisiac Food with Pulutan (dishes for drinking session) because the ingredients to name a few are seafood, chilies, weird and wacky animal parts. In the Philippines, it’s the men who cooks their homemade Pulutan for their own private drinking sessions. It’s like here in Australia, guys gather around the Bbq with their ice cold stubbies (beers) cooking snags (sausages) and chops (lamb/beef/pork)….foodie male bonding, I guess=)
Okey, I better stop….we have to focus on the dish=) I think this post is going to long now, hehehehe! I should post about Pulutan separately, such a good topic to talk about=)
Tagalog meaning of Gising! Gising! is “Wake Up! Wake Up!”.
GISING! GISING! (SEAFOOD EXTREME) adapted from Pulutan Cookbook
1kg assorted seafood (shrimp, squid, tuna & cooked mussels)
4 tbspn butter
2 large garlic cloves
1 small onion
100g string beans
100g snow peas
1 small red capsicum
3 tbspn oyster sauce
4 tspn dark soy sauce
1 tspn sugar
1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped)
cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch)
good pinch of ground black pepper
*used U.S Measuring Cups & Spoons
(Mussels, Salmon, white meat fish, Shrimp & Squid)
~ Peel your garlic cloves and onion, mince the garlic and slice onion thinly. Rinse and topped/tailed string beans and snow peas, slice the string beans into 3 pieces each. Peel your carrots and slice into your desired shapes. Deseed your capsicum and trim the edges and cut it into cubes. Trim your broccoli and cauliflower into mini trees/flowerettes and rinse.
~ Separate the Marinara mix into squid & tuna, shrimps and mussels as we are going to cook this groups in stages.
~ In a large wok/pan, heat (medium high) the butter and sauté the garlic and onions. Add in the fish and squid pieces, stir for awhile till they become slightly cooked. Stir in the shrimps.
~ Keep in stirring mixture till the shrimps turns light orange. Add in your mussels and sauté for another minute. Pour in your prepped vegetables and stir fry for around 2-3 minutes.
~ Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce. Reduce the heat into medium heat, give the mixture a good stir and let it simmer. Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce. Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked. Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much.
~ Pour Gising! Gising! (Seafood Extreme) in a large serving bowl or a large sizzling plate and serve while it’s still hot.
BEST WITH: Crispy Fried Fish and Fresh Steamed Rice or a couple of Ice Cold Beers.
- Mr. H and I finds the original recipe quite salty so I reduced the oyster sauce from 4 tbspn to 3 tbspn and soy sauce to just 4 tspn, omitted the salt and added sugar to create that roundness on the combined flavours.
- This Gising! Gising! version is very tasty, this dish is more like a Spicy Seafood Chopsuey to us, we find it delicious!
- The Marinara mix here in Australia is already cleaned and prepped so I don’t have to do anything with it, except I rinsed the batch I bought in Woolworths as some crazy person thinks putting chopped parsley into it as decoration is good…..not! Picking bits and pieces of parsley is quite annoying=( Specially if it’s not required for the recipe.
- I know…..I know, there are other versions of Gising! Gising! Cusinera will definitely cook them in the future and will let you know which one tops from the rest=)