WELCOME TO CHATEAU DU MER BEACH RESORT
If this is your first time in my site, welcome! Chateau Du Mer is a beach resort with a beach house and conference Hall. The beach house could now accommodate 10 guests, six in the main floor and four in the first floor( air conditioned room). In addition, you can now reserve your vacation dates ahead and pay the rental fees via PayPal. I hope to see you soon in Marinduque- Home of the Morions and Heart of the Philippines. The photo above was taken during our first Garden Wedding ceremony at The Chateau Du Mer Gardens. You can now read the national and international news in this blog at the right side bar. I have also posted my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos on this site, I do not own, but I have no intention on the infringement of your copyrights!
Wednesday, April 30, 2014
The Fish and Squid Vendors in Our Neighborhood
Every morning from around 6AM to 7AM you will hear the distinguishable sounds of the fish vendors screaming Isda....Isda..Isda....(fish). So if you have no time to go the public market you can save jeepney or tricycle money if you purchase your fish from the vendors. The only disadvantage is that you will have no selection of what specie of fish to buy. The vendors 99% of the time sells only the small fish called lagidlid and galonggong by the natives. Macrine and I do not eat the two above fish.
Occasionally, the vendors would offer squid ( pusit) ranging from the baby ones to the monster squid (0.5 kg). I love the baby squid and the medium size because it is tender ( no need to pressure cook) and has a more tasty squid flavor. Today we have adobo baby squid(200 pesos per kilo) and grilled eggplant omelet ( with small shrimps, tomatoes and onions) for lunch.
The recipe that our cook use for the squid adobo is very similar to the following published by panlasangpinoy.com
2.5 lbs medium-sized squid, cleaned and ink separated
1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tbsp cooking oil
1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a back. . 8.Bring to a boil and simmer for 3 minutes.
9. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
10.Transfer to a serving bowl then serve.
At today's lunch here in Amoingon, we have also eggplant omelet ( torta) and stem rice along with the squid adobo. For dessert we have fresh mangoes.