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.


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)



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.


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.


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

3 pcs ripe tomatoes, chopped

3 tbsp oil

sugar (according to taste)


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.