Curiosity Got The Chef


Hosted by Chef Sharwin Tee, Curiosity Got The Chef airs on the Lifestyle Network (SkyCable Ch. 52)

Wednesday 9:30PM
Thursday 8:00AM
Saturday 6:00PM
Sunday 10:30AM
Monday 2:00PM

  • Pusit Stew (serves 4)

    Pusit Stew (serves 4)

    Pusit Stew (serves 4)

    Rainy days call for something warm and filling, and best of all, comforting.  Here’s one of my favorite comfort dishes of all time, guaranteed to chase those blues away.


    Ingredients: 1 kg big squid, ½ white onion, 2 cloves of garlic, 1 red bell pepper, ½ cup mirin, 1 15 oz can crushed tomatoes, 10 leaves of basil, 2 sprigs of thyme, 1 sprig of oregano, 1 bay leaf, ¾ cup green peas, 1/3 cup flat leaf parsley, salt, black and cayenne pepper to taste.




    1.      In sauce pot, saute minced onion and garlic and thinly sliced red pepper for 1 ½ minutes.  Add in the squid cut into rings and saute for another 1 ½ minute.

    2.      Deglaze the pot with mirin, add in the tomato paste and crushed tomatoes.  Add in the herbs (except the parsley leaves) and season. Cover and simmer for 2 hours or place in the oven for 2 hours.

    3.      Add in the peas and simmer for 3 more minutes.  Garnish with the chopped parsley leaves.

  • Seafood “Sinigang” Stew (serves 4)

    Seafood “Sinigang” Stew (serves 4)

    Seafood “Sinigang” Stew (serves 4)

    Sinigang is definitely one of the staples of every Filipino kitchen.  In this recipe, the fresh flavor of seafood is highlighted by the tart flavor of the tamarind broth and given an extra boost of white wine, just for kicks.  This is awesomeness in a bowl.

    Ingredients: 10 pcs sampaloc, 1 white onion, 4 cloves garlic, 2 tomatoes, 1 tbsp tomato paste or 2 cups sauce, 800 g clams, 600 g fish fillet, 12 suahe shrimp, 2 sprigs thyme, 1 bay leaf, 2 pcs ciabatta or crusty bread, 1 cup kang kong leaves, 1 tbsp olive oil, 1 cup white wine, 2 cups of fish or shrimp broth.



    1.      Boil sampaloc in 2 cups of water. Crush sampaloc, strain and set aside.

    2.      Mince onions and garlic.  Saute in oil for 1/1/2 minutes and then add the clams. Pour in white wine.  Cover.

    3.      Remove clams, add broth and sampaloc water. Simmer for 15 minutes.

    4.      Add in fish and shrimp.  Simmer for another five minutes.  Add in kang kong leaves mid way through the 5 minutes.

    5.      Add clams back in. Serve with toasted ciabatta bread.