An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

Ingredients

• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions

First melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Next add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth and then stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.

As in many other parts of the world, oysters are considered an aphrodisiac in the Philippines.

Filipinos cook talaba by simply pouring boiling water over them in shell.

Another popular oyster preparation is “kilawing talaba” — raw with vinegar and salt.

Lately, I have been craving for fresh oysters in spicy vinegar. Actually, it is oysters soaked in vinegar with onions, red chilis, ginger, salt and pepper. The sourness of the vinegar and the taste of oysters go really, really well with the chilis and the ginger.

Ingredients:

1-1/2 c. of shucked oysters
1/8 c. of strong vinegar
1 tsp. of salt
1 tbsp. of finely chopped onions
2 chili peppers, cut into thirds
1 tsp. finely chopped ginger

Procedure:

First Place the fresh oysters in a large shallow basin. Pour enough boiling water to cover all of them. Let stand for 3-4 minutes or until shells are slightly opened. Using a pointed knife, pry the shells open and remove the meat . Next Place the oysters in a bowl. Lastly In a different container, mix all the other ingredients. Pour onto the oysters and mix until all the oysters are covered with the vinegar mix. Let stand for at least 10 minutes. Serve chilled.

Note: If you have strong stomach & can withstand eating raw oysters, go ahead and make your day!

Fried chicken is always a hit during the holidays and even on any regular day. It is even better to have crispy fried chicken wherein the outside is crispy to the point that there is a bit of crunch in every bite, while the inside is juicy and tasty. This recipe is what it is all about. I used a special fried chicken batter to make this dish flavorful. The combination of the batter with the final coating of flour made a huge difference and helped produce the crispy texture. I made sure that the chicken remains moist and juicy. This made possible by using enough oil to deep fry the chicken while controlling the temperature. Sometimes using more oil to fry chicken is not ideal for budget purposes. However, it is necessary for some recipes such as this in order to achieve optimal results. I made sure that the heat is set to medium at the most. I try to lower it a bit when the color of the skin darkens quickly to ensure that the center of the chicken gets cooked completely as the skin gets crispy and brown.

Crispy Fried Calamaris is your next favorite appetizer! Learn the simple tricks on how to make them super tender yet deliciously golden and crunchy.

How to Make the Best Crispy Fried Calamari

The first step to make the best crispy fried calamari, Soak the cleaned squid in milk to tenderize. Next use equal parts of flour and cornstarch for an unbelievably crunchy coating. Don’t scrimp on the amount of oil for frying and use the right one for the job. Peanut or canola oil have high smoke points and are perfect for deep-frying.  You want to brown and crisp the coating ASAP so as not to overcook the squid underneath. The oil is ready when a small piece of bread browns in about 15 seconds. Do not overcrowd the pan and cook in batches as needed. While the squid rings are fresh and hot from the fryer, season generously with garlic powder, salt, and freshly-ground pepper or any of your favorite spice blends.