Category Archives: Seafood

Umbuyan, tinapa flakes wrapped in pechay leaves

Umbuyan is tinapa flakes sautéed in olive oil and wrapped in pechay leaves . Its origins in Manila is found in the place where Andres Bonifacio was born. When I looked for the definition of “Umbuyan”, I could only see “fish smoking house worker”, Tinapa is smoked fish so I understand the rationale behind the name of the dish. Try this recipe from the Chef of Ilustrado, the home of heritage Filipino-Spanish cuisine .

Umbuyan tinapa flakes

good for 2 persons:


¼ cup olive oil

25 gms. garlic

30 gms. onion

200 gms. tinapa flakes

9 pcs. petchay leaves

1 tbsp. fried garlic (for garnish)

Salt and pepper to taste


1. Sauté garlic and onion in olive oil until brown. Add the flaked tinapa and cook for 2 minutes.

2. Season sparingly (remember that the tinapa is already salty and flavorful) and set aside.

3. Spread 6 pieces of blanched petchay leaves on a food prep surface or plate.

4. Remove the stalks of the petchay leaves and chop the stalks together with the remaining 3 pieces petchay leaves.

5. In a separate bowl, mix with the flaked tinapa.

6. Scoop a spoonful of the mixture on top of the blanched petchay leaves then roll similar to how one would roll a spring roll.

7. Plate and sprinkle with the fried garlic. Serve warm or cold.

For more information, log on to or e-mail [email protected]

Tom Yam Goong Soup (Hot and Sour Prawn Soup)

One of my favorite Thai dish is this sour hot soup called Tom Yam. I love the sour taste , the aromatic coriander flavor and the spices. During my last Bangkok trip, I bought packets of Tom Yum paste just so I can cook this dish. I have always wanted to cook this dish from scratch. The opportunity came when renowned chef J. Gamboa of Cirkulo Restaurant demonstrated Thai cooking as guest chef of The Maya Kitchen. He was joined by Chef Malichat of Azuthai Restaurant. Cirkulo and Azuthai are parts of a chain of restaurants that includes Milky Way at Powerplant Rockwell Mall and V-Mall Greenhills; Azuthai, Tsukiji and Milky Way Café all at the Milkyway Building, 900 Arnaiz Avenue corner Paseo de Roxas, Makati.

Try this Tom Yum Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander) recipe.

Tom Yum Goong


2.5 cups Shrimp Stock
1 cup Button Mushrooms, quartered
4 pcs Oyster Mushrooms
1 pc Kaffir Lime Leaf (torn)
2 pc Lemongrass, 4 inch long, bruised
3 slices Galangal, 1/3 inch thick
3 T Thai Fish Sauce
3 T Dayap Juice (or Kalamansi or Lemon)
1.5 T Thai Chili Paste (Nam Prik Pao – available in major supermarkets)
1.5 pc Tomato, quartered
3 pc Prawns, split
¼ cup Coriander Leaves


1. Bring shrimp stock to a boil. Add mushrooms, kaffir lime leaf, lemongrass and galangal. Simmer for 5 minutes.

2. Add fish sauce, dayap juice, Thai chili paste, tomato and prawns. When prawns are cooked in about 1 minute place in bowl and serve. Top with fresh coriander leaves.

Crab Omelet or Tortang Alimasag

crab-omeletCrab Omelet is one my favorite omelet dish. With crab meat available in the groceries, it’s easier to prepare now. My mom used to prepare this by boiling the crabs and flaking the crab meat. The top shell is saved for filling in the crab meat. Anyway, this recipe is just plain crab omelet or tortang alimasag. A very simple dish.


1 cup flaked crab meat (you can buy this at the frozen section of the grocery)
1 tablespoon soy sauce
1 tablespoon constarch
1/4 teaspoon ground black pepper
1/2 teaspoon refined salt
2 tablespoons oil
1/4 cup shredded onions
6 cloves garlic, crushed
2 peeled potatoes, finely diced
1/4 cup shredded celery
5 eggs

Continue reading Crab Omelet or Tortang Alimasag

Ukoy, Okoy or Shrimp Fritters

There are many ways to cook ukoy. In Vigan, ukoy like the one above is prepared from a mixture of galapong (sticky rice with water), shrimps, onions, spring onions and salt to taste. One has to prepare galapong first but I prefer to use rice flour . (You can prepare galapong though)


1 cup small fresh shrimps
1 cup rice flour (or cornstarch if rice flour not available)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup green onions part julienned
1/4 teaspoon salt
1 cup water
oil for deep fat frying


1. Cut out the whiskers from the shrimp and sharp outer shells of the shrimp’s head. Wash thoroughly and set aside.

2. Place all the rice flour, baking powder, baking soda and salt in a bowl. Add water to the dry ingredients and stir.

3. Place shrimps and green onions to the mixture.

4. Heat oil for frying in a the kawali. When heated, drop in the mixture 1 tablespoon at a time. If particles tend to separate while frying, just gather them together with a slotted spoon to form two inches of patties. just keep gathering the particles until the patties are fully formed.

5. Fry until golden brown. Drain in paper towels.

6. Serve with a bowl of vinegar, salt, pepper and crush garlic as dipping.

serves 5