Seafood Zarsuela ng Roxas City | Bandera

Seafood Zarsuela ng Roxas City

Ige Ramos |December 23,2013
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Seafood Zarsuela ng Roxas City

Ige Ramos - December 23, 2013 - 03:38 PM

Dahil sa kasaganahan ng pagkaing-dagat at palaisdaan ay binansagang “Sea Food Capital of the Philippines” ang Roxas City. Kamakailan ay tumanggap ang lunsod ng parangal mula sa iba’t ibang ahensya ng pamahalaan dahil sa pangunguna nito sa mga adhikain sa kalinisan at kalikasan.

Noong 3rd Annual Tabu-An Western Visayas Ilonggo Heritage Cooking Competition ay nagpakitang-gilas ang Roxas City sa pamamagitan ng koponan na mula sa Hercor College, Culinary School (HC).

Doon ay ipinamalas ng grupo kung paano lutuin at ihain nang tama ang mga sea food kaya naman natamo ng HC ang 1st Place, Best in Appetizer para sa Pickled Seaweed with Bamboo Shells at 1st Place, Best in Main Course para sa Seafood Zarzuela, na sa sahog pa lang ay malulula ka sa dami.

Hindi nagkamali ang mga hurado sa pagbigay ng pinakamataas na puntos para sa mga kategoryang ito dahil naulit ang tagumpay ng HC nang sila ay pinangaralan ng 1st Place, Best in Appetizer at 1st Place, Best in Main Course para sa Diner’s Choice Award, kung saan ang mga bisita sa closing ceremony ng Tabu-an ay bumoto para pinakamasarap na pagkain ng gabing iyon.

Matamis ang tinamasang tagumpay ng mga taga-HC dahil hindi nila inakala na makakasali pa sila sa paligsahan dahil kakatapos lamang noon ng bagyong Yolanda.

Ang team HCS Roxas City ay binubuo nina Michael C. Buenvenida Jr., John Gabriel V. Ledesma, Kenny Jean B. Borres, Rod O. Deocampo, Ma. Ruthsheel O. Rios, Mark Calvin A.Sierra at Gesen G. Ledesma, bilang Coach.

Sila rin ang 2nd Place, Over-all Championship at 3rd Place, Best in Table Setting. Subukin ang mga natatanging recipe na tampok ang biyayang-dagat ng Roxas City at ihain sa ating hapag-kainan pagpitada ng alas-dose ng hatinggabi ng Enero 1 at sigurado na ang ating bagong taon ay hindi lang magiging malinamnam, magiging masagana rin!

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APPETIZER
Atchara nga gulaman nga may tikhan (Pickled sea weed with bamboo shells)

Ingredients:
600g seaweeds
2 cups vinegar
100g ginger, julienned
150g garlic, sliced thinly
200g carrot, fine julienned
100g onion, sliced thinly
100g bell pepper, julienned
50g chilles, sliced thinly
3 tbsp ginger juice
1 tbsp salt
2 cups sugar
30 pcs. bamboo shell (tikhan), blanched
1/4 cup peanut oil
4 cloves garlic
100g kalkag (dried small shrimps)

For garnish:
Chive
Caramelized shallots

Procedure:
Wash seaweeds with tap water for two times. Blanch seaweeds in boiling water for 15 second the rinse with tap/cold water, drain then set aside.

Boil vinegar with sliced garlic and julienned ginger season with salt. Blanch carrots, onions, bell pepper, and chili in boiling vinegar for 20 seconds. Strain then mix with prepared seaweeds.

Meanwhile add sugar to the boiling vinegar to make syrup. Cool the syrup then put in the combined seaweeds and vegetables. Let it soak in the vinegar syrup.

Saute bamboo shell with garlic and kalkag in peanut oil. To serve, plate the pickled seaweeds and top with sauted bamboo shell, garnish with chive and caramelized shallots.

MAIN COURSE

Seafood Zarzuela
Ingredients
Seafoods:
20 pcs. green shell (tahong)
10 pcs. clam (tuway)
10 pcs. squid (lukos)
20 pcs. shrimps (pasayan)
200g crab fat (aligi)
10 pcs. angel wings (diwal) (optional)
30 pcs. sand shell (kagaykay)
10 pcs. scallops (optional)
1 pc. mantis shrimp (optional)
3 pcs. Crab
450g ginger (Julienned for blanching and saute)
1/4 cup rock salt
1/4 cup oil
50g garlic
50g onion
20g atsuete seed
200g coconut meat (cubed)

For the tomato sauce:
1 1/2 kg tomato (washed and seeded)
1 pc big red onion (minced)
6 cloves garlic (minced)
1/2 cup margarine
1 tbsp crab fat

For the seasoning:
Garnish: sauted chili and crabfat
2T Tomato paste
Salt, pepper, fish sauce, water, sugar, and calamansi

Procedure:
For the Tomato Sauce: Saute tomato in margarine with onion, garlic, crab fat and tomato paste. Add stock then simmer until the skin of tomato curled. Season with salt, pepper, fish sauce, sugar, calamansi to taste.

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For the seafood: Wash and prepare seafoods. Boil a pot of water, season with salt, add ginger and lemon grass. Boil ead1 prepared seafood to pre-cook except squid, shrimp and crab fat. Set aside.

Reserve the liquid stock. In a separate wok heat oil put the atsuete seed. Heat until oil was fused with atsuete color. Get rid of the seed. Saute crab fat, squid, shrimp, precooked seafood and coconut meat with ginger, garlic and onion in atsuete infused oil. Add the prepared tomato sauce, and stock season with msg, salt and pepper, simmer.

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