Meatless munch (Part 1)

CEBU, Philippines - To get you through your meatless diet, here’s a round-up of the different venues where you can indulge in seafood and veggies for that guiltless pleasure this Lenten Season. Also, for the home kitchen alternative, below are quick and easy recipes.

Give in to your SuTuKil crave at PARR’T EBELLE or A1 Sutukil along Road 6, North Reclamation Area. They serve pelagic fish, grouper, snakehead, among others, cooked fresh as desired. Grilled Tuna Panga is sold like hotcakes here as well as in STK Ta Bay! – tucked along the famous Orchid Street along Capitol Site, which also offers the tasty seafood medley, squid in lemon butter sauce, among others.

Alejandro’s Filipino Resto not only boasts of its Crispy Pata but also takes pride in some of its specialties, such as the Sinigang nga Pasayan and Sizzling Squid in Spicy Coco Sauce. Swing by its newest branch — located at The Crossroads, Banilad, a two-floor dining venue, perfect for families and big groups.

Radisson Blu Hotel Cebu’s Flexi Buffet – where customers can choose any price category for the buffet they wish to indulge in – is currently ongoing. For unlimited salad + sushi and sashimi + Mediterranean fare, you pay P690 net per pax, while the dessert buffet of sweet treats (I recommend you sample their mouth-watering Bread Pudding and homemade ice cream!) is pegged at P350 net per person.  For reservations, call 402 9900.

The list continues next week!

Chicken Pastel in Pineapple

1 kg whole chicken, cut into parts

2 tbsp red cane vinegar

3 pcs laurel

1 tsp iodized salt

2 tbsp butter

3 cloves garlice, minced

1 pc medium onion, minced

150 g carrot, cut into cubes

150 g potato, cut into cubes

100 g red bell pepper, cut into cubes

4 pcs chicken hotdog, sliced

227 g Pineapple chunks

2 tsp patis (fish sauce)

1 ½ tsp iodized salt

1 cup all-purpose cream

2 tbsp all-purpose flour

1. In a casserole, combine chicken, vinegar, laurel, salt and 1 cup water. Allow it to simmer uncovered. Then cover and simmer for another 15 minutes. Drain the meat, and reserve the broth.

2. Heat 2 teaspoons oil and butter. Sauté garlic and onion. Add carrots, potato, bell pepper, hotdog, pineapple chunks with syrup and chicken. Cover and simmer for 3 minutes.

3. Add reserved broth, patis and salt. Cover and simmer for 10 minutes. Add all-purpose cream and simmer for 5 minutes more.

4. Mix flour and 2 tablespoons water until smooth. Add to the sauce and cook while stirring occasionally until it thickens.

Pineapple and Shrimp Omelet

3 pcs eggplants

100 grams shrimps, shelled and diced

2 pcs sili sigang (finger chili), seeded and diced

115 grams of pineapple tidbits, drained

4 pieces eggs, beaten

½ tsp iodized salt

½ tsp pepper

3 tbsp all-purpose flour

5 tbsp cooking oil

1. Broil, grill or boil the eggplants until cooked. Peel and discard stems then chop the flesh.

2. In a bowl, combine eggplants, shrimps, sili, pineapple tidbits, eggs, salt and pepper. Mix well.

3. Heat oil. Fry mixture by ¼ cup until cooked on both sides. Serve.

Fish Menudo

250 g fish fillet, cut into cubes

¼ tsp iodized salt

¼ tsp pepper

1 tbsp calamansi juice

1 pc semi-ripe saba banana, peeled, fried and cut into cubes

1 pc small potato, cut into cubes

1 pc small carrot, cut into cubes

1 ½ cups water

80 g Menudo sauce

1/3 cup cooked/frozen green peas

1 pc medium red bell pepper, cut into strips

Patis (fish sauce) to taste

1. Marinate fish in calamansi juice, salt and pepper for 15 minutes. Fry until golden brown. Set aside.

2. Simmer potatoes and carrots in water until tender. Add Menudo Sauce, green peas, bell pepper and patis to taste. Cover and simmer for 10 minutes.

3. Add fish and banana. Simmer once. (All recipes courtesy of Del Monte)