Mussels in Oyster Sauce

Mussel is one of my favorite food! Despite my allergy to seafood, I always cook this for my family. This dish is not expensive and can serve 3-5 persons. Add bird’s eye chilies if you like it spicy.

Ingredients:

1/2 kg mussels, cleaned

1 medium onion, finely chopped

1 garlic, crushed

3 tbsp oil

3 tbsp oyster sauce

1/2 cup water

1 bunch of scallions, chopped

3-5 pcs bird’s eye chili, chopped (optional)

 

Procedure:

Put the oil in a skillet over medium heat. Add the onions and saute for a minute, then add the garlic and saute for 2 minutes more. Add the oyster sauce and water. Stir the ingredients to combine and simmer. Put the mussels in and steam with the lid on for about 6 minutes or until the mussels have opened. Add half of the scallions and the chilies and cook for 2 minutes more. Turn the heat off and serve the mussels with sliced scallions as garnish.

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Ginisang Bagoong Alamang

Ginisang Bagoong Alamang or Sauteed Shrimp Paste is always present in my kitchen. I’m in love with it! I use it for dishes like Pork Binagoongan and many other dishes I cook. I also eat green mangoes with a lot of bagoong! This recipe is easy to make and it can be stored in the fridge for future use.

Ingredients:

250 g bagoong alamang (I always buy a Genrev brand)

3 pcs ripe tomatoes, chopped

3 tbsp oil

sugar (according to taste)

Procedure:

1.Saute the tomatoes until they are soft and a bit mushy.

2.Add the shrimp paste.

3. Put sugar until it suits your taste. I put a lot until the sweetness balances the saltiness of the shrimp paste.

4. Cool and transfer to a container. Refrigerate.