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Filipino shellfish recipes

29 Filipino shellfish recipes, each written for this site and each saying what its method turns on.

• Aligue fried rice, sourced from the Philippines. Fried rice with crab fat folded through off the heat, so it coats rather than cooks. Shellfish.
• Bicol Express, sourced from the Philippines. Pork in coconut milk reduced until the oil breaks out, with a great deal of chilli. Pork, Shellfish.
• Camaron rebosado, sourced from the Philippines. Butterflied prawns in a pale puffed batter, straightened so they fry flat. Shellfish, Egg.
• Ginataang ampalaya, sourced from the Philippines. Bitter gourd salted to take the edge off, then finished in coconut milk with shrimp. Shellfish.
• Ginataang hipon, sourced from the Philippines. Prawns cooked in their shells in coconut milk, added at the very end of a sauce made first. Shellfish.
• Ginataang kalabasa, sourced from the Philippines. The squash itself thickens the sauce, so the coconut milk goes in early and long. Shellfish.
• Ginataang kuhol, sourced from the Philippines. River snails purged for two days, then simmered in coconut milk with taro leaves. Shellfish.
• Ginataang labong, sourced from the Philippines. Bamboo shoots boiled twice in changed water, then simmered in coconut milk with shrimp paste. Shellfish.
• Ginataang ubod, sourced from the Philippines. Heart of palm cut along the grain and barely cooked, so it keeps its snap in the coconut milk. Pork, Shellfish.
• Ginisang Munggo, sourced from the Philippines. Mung beans cooked to collapse before anything else enters the pot. Pork, Shellfish.
• Gising-gising, sourced from the Philippines. Chopped long beans in coconut milk with enough chilli to wake you up, which is the name. Pork, Shellfish.
• Halabos na hipon, sourced from the Philippines. No water goes in the pan: the prawns cook in what they give up, in about four minutes. Shellfish.
• Kare-kare, sourced from the Philippines. Oxtail in peanut sauce thickened with toasted ground rice, with the bagoong served separately. Beef, Shellfish.
• Laing, sourced from the Philippines. Dried taro leaves simmered in coconut milk and deliberately not stirred. Pork, Shellfish.
• Lumpiang Hubad, sourced from the Philippines. The sariwa filling served with no wrapper at all, which the name says. Pork, Shellfish.
• Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
• Lumpiang singkamas, sourced from the Philippines. Jicama salted and drained, and it is the one fried lumpia that stays crunchy inside. Shellfish.
• Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
• Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
• Nilasing na hipon, sourced from the Philippines. Prawns steeped in beer and then fried in their shells, with the marinade reduced into a dip. Shellfish.
• Okoy, sourced from the Philippines. A lacy deep-fried fritter of whole small shrimp and shredded sweet potato. Shellfish, Egg.
• Paelya, sourced from the Philippines. Plain rice and stock, not the glutinous rice and coconut milk of an arroz a la valenciana. Chicken, Shellfish.
• Pancit Canton, sourced from the Philippines. Wheat noodles stir-fried dry, a different noodle from the bihon version. Chicken, Pork, Shellfish.
• Pancit choca, sourced from the Philippines. Black from squid ink, and dry rather than a soup -- the ink goes in at the end. Fish, Shellfish.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pinakbet, sourced from the Philippines. Vegetables layered and shaken rather than stirred, seasoned only with bagoong. Pork, Shellfish.
• Pininyahang hipon, sourced from the Philippines. Prawns with pineapple in coconut milk, where the acid is boiled down before the milk goes in. Shellfish.
• Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.

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