Mussel and Shrimp in Cajun Seasoning

Cajun is a spice blend that originated in the states.  Presumably influenced by the French.  Anyway, it is a versatile spice blend that goes well with many food especially seafoods.  Virtually almost any seafood can be made very appetizing by cooking them with this spice blend.  As with many spice blends all over the world, some have their own variations which allows for that uniqueness of each.  This one is a version I made that I used for cooking prawns.

Cajun Spice Mix:

2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes (Optional)

Cajun Seafood

2 lbs Shrimp
1lb Green Mussel
2 lbs Crabs
1 lemon
1 1/2 cups / 3 sticks unsalted Butter
1 head Garlic, chopped
2 tbsp Paprika
2 tbsp Lemon Pepper Seasoning
2 tbsp Cajun seasoning
1-2 tbsp Hot Sauce (depends on how spicy you want)
1 tbsp Sugar​​
sausage (optional)
corn (optional), boiled

Cooking Instruction:

Boil shrimps in water with quartered lemon. Cook until color starts to turn orange. Do not overcook. Set aside.
In a small bowl combine paprika, lemon pepper and cajun seasoning. Set aside.
Melt butter over low heat in a large pan or wok.
Add garlic and saute until translucent.
Add the seasoning mixture.
Add 1/2 cup of water or seafood stock.
Stir and cook for 3 minutes.
Add the boiled corn, green mussels and crabs and simmer for at least 20 min.
Add hot sauce and sugar.
Stir in the shrimps.
Simmer for another 3 minutes.
Stir until the sauce and shrimps are incorporated.
Transfer to a serving plate.
Serve with steamed white rice.
Enjoy!

Ginataang Manok at Malunggay (Chicken and Moringga Leaves in Coconut Milk)

There are many variations of cooking this dish.  However, most of them are so generic that they all taste almost the same.  However, there is a variation that is not known to many.  That is a variation that has taken some cooking technique from the Bicol region or the Mindanao region of this country.  That is either broiling or roasting the meat that will be used for cooking the dish to impart that unique smokey flavor.  For this version, since I do not want to spend time cooking the meat over charcoal (although doing so will create a more authentic taste), I have chosen to just sear the meat with use of a culinary torch.  It almost gives almost identical result to the traditional procedure.

In addition, to impart and even more smoky flavor, if one is able to use freshly grated coconut to extract coconut cream, one may choose to sear also lightly the grated coconut before adding the hot water to extract the cream.

Also, since I like my version having very tender meat, I used pressure cooker in this version.

INGREDIENTS:

1 kg     Chicken (cut into serving sizes)

1 can    Coconut cream (or freshly squeezed coconut cream from 2 coconuts using 2 cups of warm water would be more excellent)

1 c        Moringga leafs (washed and drained)

1 T       Light soy sauce

1 t        Salt (or to taste)

1 inch   Ginger (peeled and cut thinly)

1 T       Minced garlic

½ c      Onion (thinly sliced)

1 pc     Green long pepper

1 t        Black pepper (ground)

 

COOKING INSTRUCTIONS:

Searing The Meat:

1. Wash the meat thoroughly.
2.  Drain or pat dry.
3.  Arrange on suitable surface.
4.  Scorch with use of culinary torch to slightly brown the surface of the meat and acquire the roasted aroma.
5.   Set aside for the next step (Pressure cooking the meat).

Pressure Cooking the Meat:

1.  In a suitably sized pressure cooker, load the chicken, garlic, onion, ginger, light soy sauce, green long pepper, salt and water.
2.  Seal the pressure cooker and pressure cook for at least 15-20 minutes.
3.  After the required time is set.  Turn off heat and let cool.
4.  Once pressure is dissipated, open the pressure cooker.
5.  Carefully skim off any excess oil if desired at this point.
6.  Perform the finishing step.

Finishing Step:

1.   Do not mix the chicken meat with ladle as it will break the meat apart as they are very tender at this point.  Carefully remove the meat and set aside.
2.  To the remaining liquid, add the coconut cream and stir.
3.  Turn back heat and allow to boil.
4.  Once boiling, lower heat to allow the liquid to evaporate.
5.  Once the liquid is reduced to around 3/4^th of the original, add the chicken carefully but do not stir.
6.  To mix, you may carefully lift the cooking vessel and with circling motion, stir the mixture.
7.  Allow to further concentrate mixing the content from time to time by the procedure described in number 6 to avoid scorching the coconut cream.
8.  Once the liquid is reduced sufficiently so that oil starts to form.
9. Finally, add the moringga leaves and again stir according to the manner described in number 6.
10. Allow to simmer further for about 2 more minutes to cook the moringga leaves.  After which it should be done.
11.  Serve with steamed rice.
12.  Enjoy!