SQF: Seafood Sunday

27 JUNE 2010. After Charlie Tsong was eaten and the leftovers stored in the fridge, we were resigned to have a the rest of the Sunday in peace. Mom got out a whole fresh chicken from the freezer, ready to be turned into afritada for lunch.


But then, Aling Toning, a vendor with whom my mom is a suki, came ringing at our gate. We bought some vegetables form her. Aling Toning was with another lady vendor who brought fresh seafood in timbas like galunggong, clams, mussels from Cavite, dulong, alamang among others.


Now, it's been a long while since I had tahong; we're constantly in a red tide alert, although there's usually none. Hahaha, paranoid.


And suddenly, aha! We declared it Seafood Sunday. I immediately requested my dear fiancé, who was to quietly spend Sunday with us, to buy quickmelt cheese somewhere on his way here. We ended up inviting big brother and his family over for lunch as well.


Using a recipe on Yummy as a reference (which we didn't entirely follow anyway), we set to work making Mixed Tempura out of the shrimps we bought and a couple of carrots and an eggplant we had in the fridge.

Veggie tempura

Honestly, our Ebi Tempura ended up looking more like
Camaron Rebusado. LOL! Will have to study the tempura mixture...

At the same time, we portioned the tahong: half was steamed and set aside for another meal, the other half was baked for lunch.

Sobrang cheeeeeeeeeeeeeesy!

Big bro's family arrived to find mom, husband-to-be and me in a mess in the kitchen, halfway through the tempura so big bro was able to help out. I had big bro sample Charlie Tsong, which he found good.

Behind the scenes...

My lovely family + a great quick-fix meal = perfect Sunday. =)

Baked Tahong
serves 4 and more (in our case, it served 8)
1 kilo fresh mussels (tahong)
1 small box quick-melt cheese
1 head of garlic, sliced into fine bits (or maybe you can use garlic powder)
Dash of ground pepper


Mixed Tempura

serves 4 and more (in our case, it served 8)

1 kilo fresh shrimps (I prefer good-sized suahe)
Sliced vegetables (we used carrots and eggplants, but you can also use sweet kamote)
(about) 3 eggs Egg
(about) 1 cup flour
(about) 2 cups Japanese breadcrumbs


Photo credits: my sis-in-law! *BB*