Sunday, February 20, 2011

GISING! GISING! (SEAFOOD EXTREME)–KULINARYA

GISING GISING (SEAFOOD EXREME) CLOSE UP© BUSOG! SARAP! 2011

KULINARYA COOKING CLUB

 

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!

PULUTAN COOKBOOK© BUSOG! SARAP! 2011PULUTAN COOKBOOK

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

INGREDIENTS:

1kg assorted seafood (shrimp, squid, tuna & cooked mussels)

4 tbspn butter

2 large garlic cloves

1 small onion

100g broccoli

100g cauliflower

100g string beans

100g snow peas

100g carrots

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

GISING GISING SEAFOOD INGREDIENTS© BUSOG! SARAP! 2011MARINARA MIX

(Mussels, Salmon, white meat fish, Shrimp & Squid)

GISING GISING VEGE INGREDIENTS© BUSOG! SARAP! 2011GISING! GISING! (SEAFOOD EXTREME) PREPPED VEGES

~  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.

 

COOKING PROCEDURE:

~  Separate the Marinara mix into squid & tuna, shrimps and mussels as we are going to cook this groups in stages.

GISING GISING (SEAFOOD EXTREME) STEP1-4© BUSOG! SARAP! 2011

~  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.

GISING GISING (SEAFOOD EXTREME) STEP5-8© BUSOG! SARAP! 2011

~  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.

GISING GISING (SEAFOOD EXTREME) STEP9-12© BUSOG! SARAP! 2011

~  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.

GISING GISING (SEAFOOD EXTREME)2© BUSOG! SARAP! 2011

~  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.

NOTES:

  • 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=)

25 comments:

  1. Wow! This is going to be in my to do list. We love seafoods. I'd make this into ulam than "tan-puluts" This does have a lot of aphrodisiac components aside from the seafoods. You have the oyster sauce w/c i believe would be considered. You have the peppers, garlic and onions. I like your cookbook too=;) Your shots are beautiful as well. Great job, Althea! Thanks!

    ReplyDelete
  2. @Pia~ thanks for a wonderful theme....na challenge talaga ako=) Oo nga ano, the oyster sauce, peppers, garlic and onions...counted as aphrodisiac food=) Thanks also for noticing my pics...I'm still learning to appreciate the manual mode in my dslr, I still run back to my old point and shoot every now and then for easy pic taking=)

    @Ninette~ thank you for visiting=)

    ReplyDelete
  3. That looks yummy! But I would have a big bowl with a nice ice-cold beer. :) It's the perfect 'pulutan' food!

    ReplyDelete
  4. I love seafood so I will definitely try this!

    ReplyDelete
  5. Spicy Seafood Chopsuey... I love the idea!

    ReplyDelete
  6. This seafood pulutan looks absolutely delicious! Thanks for sharing.:)

    I remember seeing this book at eBay a year ago. I should get a copy one of these days.

    ReplyDelete
  7. I will definitely drink to this delicious- looking pulutan. Just keep the San Migs coming please. Thank you for the post. Nice!!

    ReplyDelete
  8. I love it, daming sahog..yummy! :)

    ReplyDelete
  9. Oh my, that looks delish. I have never heard of this dish. I can't wait to try it.

    ReplyDelete
  10. i would eat that with a nice bowl of steamed rice! yummy.

    ReplyDelete
  11. This is a different version of the gising-gising I know but it looks delicious! Great looking pictures!

    ReplyDelete
  12. mmmm mmmm mmmmmm! pass the rice...now na!

    ReplyDelete
  13. @Everybody~ thanks for the wonderful comments=) All I can say about this dish is give it a go, very good, chili gives that extra zing which makes you eat more rice=)

    ReplyDelete
  14. LIKE LIKE LIKE LIKE!!!!!!!!!!YUM YUM YUM

    ReplyDelete
  15. looks so yummy..i will try this one...

    ReplyDelete
  16. parang matabang sya. maputla kase. ok

    ReplyDelete
  17. matabang kulang sa sangkap!

    ReplyDelete
  18. @Anonymous~ Which one is it...."it looks like It taste matabang or matabang tlaga". When you say "it looks like" (parang), that means you haven't cooked/try it yet so don't judge the dish by how it looks because the sauce is not that dark to your liking. If you have tried cooking it and you find it lacking in seasoning, well you should have read the NOTES as the original recipe instructed more but I reduced it as we find it too salty.

    Everybody knows that when you cook you have to taste during the cooking process so that you can adjust the seasoning to your liking.

    ReplyDelete
  19. I got a strangely similar comment about a dish looking or sounding "di masarap or maputla". I immediately put the comment on the spam folder. Some people are just mababaw.

    ReplyDelete
  20. Hi I'm che what a dish I can't wait to try it and make my own taste.thanks for the idea I'm sure my husband would be surprise

    ReplyDelete
  21. I'll try it to surprise my sweetheart it looks yummy and healthy

    ReplyDelete
  22. I've come across several versions. For purists, you might like to try coconut milk instead of cornstarch. And we use only vegetables and some pork, fried in teaspoon of bagoong. Place the veggies then pour the gata. It may guide you but my version uses the kangkong stalk blanched, along with some green chilies cut the same length as the kangkong. Added to this is ginger for that wakeup call to which the dish is derived. Kaya nga gising gising. I apologize but I'm a purist

    ReplyDelete
    Replies
    1. No need for apologies,I truly welcome your type of comment =) Will try your version =)Wish you can teach me in person!

      Delete

Related Posts Plugin for WordPress, Blogger...