About us
The Galley is your repository of quality seafood products and well-curated innovative ways of preparing them. We team up with international food experts, critics, enthusiasts, ordinary consumers, and housekeepers to come up with such platform where everyone from all backgrounds can gather in one table bound by a single definition of good food and meaningful cooking. This is everyone's kitchen. So come in, we are open. .
Headquartered in Bangkok, Thailand, CPF is the parent company for food business present in more than 30 countries across six continents. In the Philippines, CPF operates fully integrated agro-industrial food production systems with the prime objective of making high-quality, nutritious food accessible to all Filipinos. This aim is anchored on high level of safety, sustainability, and shared social benefits.
Not all shrimps are created equal! There are shrimps, then there is Farm Fresh shrimp. This is the Filipino shrimp farmers' brand and their platform to connecting with well-informed and socially conscious consumers like you. We are the brand of choice and confidence in which freshness and hygiene are ensured at a price point everyone can afford.
Redefine your premium fish! Tabtim is a highly prized fish in Thailand which has now arrived in the Philippines. This is a breed expertly developed and exclusively produced by CPF following 100% clean, non-GMO, and antibiotic-free technology. Meet the new darling in your family feasts that is perfect for grilling, roasting, steaming, frying, filleting, and all fish dishes you can think of.
An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!...INGREDIENTS: • 8 tablespoons (1 stick) unsalted butter, divided • 1 1/2 pounds medium shrimp, peeled and deveined • Kosher salt and freshly ground black pepper, to taste • 5 cloves garlic, minced • 1/4 cup chicken stock • Juice of 1 lemon, or more, to taste • 2 tablespoons chopped fresh parsley leaves DIRECTIONS: 1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. 2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. 3. Stir in shrimp and gently toss to combine. 4. Serve immediately, garnished with parsley leaves, if desired.
Sour, salty, with a hint of sweet and bitter, Sinigang is one of the Philippine’s most loved dishes....INGREDIENTS: • 1 lb. shrimp cleaned • 44 grams Knorr Sinigang sa Sampaloc Mix • 1 bunch kangkong • 15 pieces snake beans • 5 pieces okra • 1 piece eggplant • 1 cup daikon radish sliced • 1 piece tomato sliced • 3 pieces long green pepper • 1 piece onion • 2 quarts water • Fish sauce and ground black pepper to taste DIRECTIONS: 1. Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes. 2. Add shrimp. Cook for 1 minute. 3. Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes. 4. Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes. 5. Put the kangkong stalks into the pot. Season with fish salt and ground black pepper. 6. Add kangkong leaves. Cook for 1 minute. 7. Transfer to a serving bowl. Serve warm with rice.
Fettuccine alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super super flavorful....INGREDIENTS: • 1 lb. fetuccine • 3 tbsp. butter, divided • 1 lb. shrimp, peeled and deveined, tails removed • Salt • Freshly ground black pepper • 2 cloves garlic, minced • 2 tbsp. all-purpose flour • 1 cup heavy cream • 1/2 cup whole milk • 1 egg yolk • 1 cup freshly grated Parmesan, plus more for garnish • 1 tbsp. Chopped parsley, for garnish DIRECTIONS: 1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. 2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. 3. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. 4. Garnish with more parmesan and parsley.
When seafood meets Mexican flavors, it can be a wonderful thing. We cannot get enough of these shrimp enchiladas. Covered in a sour cream and green chili sauce and filled with flavorful shrimp, they are easy enough for a weeknight and good enough to serve to guests....INGREDIENTS: • 1 tbsp olive oil • 1/2 onion {chopped} • 2 cloves garlic {minced} • 1 small can diced green chilies • 1 lb baby shrimp {thawed} • 1 can red enchilada sauce • 1/4 cup salsa • 12 fajita sized tortillas • 2 cups shredded cheese {I used a Mexican blend} Toppings: Sour Cream & Fresh Cilantro DIRECTIONS: 1. Preheat oven to 350 degrees. 2. In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent. 3. Add minced garlic and diced green chilies and cook for an additional 2-3 minutes. 4. Add thawed shrimp and cook for an additional minute. Remove from heat. 5. In a small bowl combine enchilada sauce with salsa and stir until combined. Add 3-4 tablespoons of sauce to the bottom of a 9x13 pan that has been sprayed with nonstick spray. 6. Start making enchiladas by putting 3 tablespoons of shrimp mixture onto each tortilla with a slotted spoon {this will eliminate any extra liquid in the enchiladas}. Top mixture with shredded cheese and roll tightly. Put enchilada seam side down into the prepared pan and continue to make enchiladas until you have a dozen. 7. Cover top of prepared enchiladas with remaining sauce and top with a good helping of shredded cheese {about 1 cup}. Bake for 30-35 minutes or until the enchiladas are hot and bubbly.
This classic Argentinian sauce could not be more versatile. Yes! Chimichurri sauce is good on everything, but especially grilled shrimp. Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there is nothing this genius sauce can't improve.... INGREDIENTS: • 1 lb. fetuccine • 3 tbsp. butter, divided • 1 lb. shrimp, peeled and deveined, tails removed • Salt • Freshly ground black pepper • 2 cloves garlic, minced • 2 tbsp. all-purpose flour • 1 cup heavy cream • 1/2 cup whole milk • 1 egg yolk • 1 cup freshly grated Parmesan, plus more for garnish • 1 tbsp. Chopped parsley, for garnish DIRECTIONS: 1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced. 2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 3. Dip your shrimp on it or spoon it over your grilled shrimp while it rests on a serving plate.
This easy shrimp recipe is an instant weekend night favorite. Don't have a grill or grill pan? No worries! These will be just as delicious cooked in a skillet.... INGREDIENTS: • 1 1/2 lb. shrimp, peeled and deveined • 3 tbsp. olive oil, divided • 1/3 c. sweet chili sauce • 1/4 c. soy sauce • 1/4 c. Captain Morgan Spiced Rum • 2 cloves garlic, minced • Juice of 1 lime • 1/2 tsp. crushed red pepper flakes • 1 green onion, thinly sliced, for garnish DIRECTIONS: 1. Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes. Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes. 2. Heat remaining 1 tablespoon oil in a large pan or grill pan over medium-high heat. Add shrimp and cook on one side until golden, about 2 minutes. Using tongs, flip shrimp, then brush with remaining marinade. Cook 1 to 2 minutes more. 3. Garnish with green onions and serve immediately.
Take a trip to the South in the comfort of your own kitchen. The deliciousness of this shrimp recipe relies on Cajun seasoning, which adds big, bold garlicky, peppery flavor.... INGREDIENTS: • 2 tbsp. extra-virgin olive oil, divided • 1/2 onion, chopped (about 1 cup) • 2 cloves garlic, minced • 2 bell peppers, chopped • 2/3 c. corn (frozen and defrosted or canned) • 1 1/2 lb. shrimp, peeled and deveined • 2 tsp. Cajun seasoning • Salt • Freshly ground black pepper • 1 tbsp. lemon juice • 1 tbsp. freshly chopped parsley DIRECTIONS: 1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl. 2. Add remaining 1 tablespoon oil to pan. Add shrimp in a single layer and season with salt, pepper, and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side. 3. Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.
Irresistible seared shrimp glazed in a mouthwatering garlicky, sweet and spicy sauce. The perfect 15 minute, one pan meal for a hassle-free weeknight dinner! Serve this shrimp recipe with pasta, rice, or veggies to round out the meal! And seriously, this sauce is finger lickin’ good!... INGREDIENTS: • 3 Tbsp vegetable oil • 1 Tbsp unsalted butter • 1 - 1 1/2 lbs. peeled and deveined shrimp (16 or 20 count per pound is optimal) • 1/2 tsp kosher salt • 1/2 tsp black pepper • 1/4 tsp chili powder • 1/8 tsp cayenne pepper SAUCE • 1/3 cup honey • 1 1/2 Tbsp soy sauce (reduced sodium) • 3 - 5 cloves garlic (minced or grated) • 1 tsp sriracha sauce • 1 - 2 lime juice DIRECTIONS: 1. Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne. 2. Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate. 3. Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet. 4. Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat. 5. Serve with lime wedges and minced cilantro if desired.
If no one would judge us we would eat this stir fry every single night. Stir fry is a quick Chinese method of cooking. Traditionally, stir fry would be made in a wok over high heat. We love that it's so simple to throw together yet full of so much flavor.... INGREDIENTS: • 2 tbsp. extra-virgin olive oil • 1 lb. shrimp, peeled and deveined • Salt • Freshly ground black pepper • 1 tbsp. sesame oil • 1 small head broccoli, cut into small florets • 8 oz. sugar snap peas • 1 red bell pepper, sliced • 3 cloves garlic, minced • 1 tbsp. minced ginger • 1/2 c. low-sodium soy sauce • 1 tbsp. cornstarch • Juice of 1 lime • 2 tbsp. packed brown sugar • Pinch red pepper flakes DIRECTIONS: 1. In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet. 2. Return skillet to heat and heat sesame oil. Add broccoli, peas, and bell pepper and cook until soft, 7 minutes. Add garlic and ginger and cook until fragrant, 1 minute more. 3. In a small bowl, whisk together soy sauce, cornstarch, lime juice, brown sugar, and a pinch of red pepper flakes. Add to skillet and toss to coat. Add shrimp and cook until heated through, 2 minutes.
Super skinny, super low carb zucchini noodles recipe! Made in less than 30 minutes! It’s so flavorful, you won’t even miss the pasta here!... INGREDIENTS: • 4 tablespoons unsalted butter, divided • 4 cloves garlic, minced and divided • 1 pound (3 medium-sized) zucchini, spiralized* • Kosher salt and freshly ground black pepper, to taste • 1 shallot, minced • 1 pound medium shrimp, peeled and deveined • 2 teaspoons lemon zest • 2 tablespoons chopped fresh parsley leaves DIRECTIONS: 1. Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute. 2. Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm. 3. Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes. 4. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley. 5. Serve immediately with zucchini noodles.
Fried Tubtim Fish Topping with Sweet Chilli Paste (Pla Tub Tim Rad Prik) - If you’re a spicy lover you’ll absolutely love this menu. Fried fresh Tubtim in hot oil until soft inside and crispy outside. Dress with intense sweet chilli paste....INGREDIENTS: • 1 Tabtim Fish • 2 Tbsp. Chillies (finely chopped) • 2 Tbsp. Minced Garlic • 2 Tbsp. Sugar • 2 Tbsp. Vinegar • 2 Tbsp. Fish Sauce • 70 ml. Water • 2 Liter Palm Oil DIRECTIONS: 1. Heat oil. Then fry the Tabtim fish until golden and crispy. Set aside to drain. 2. Ladle 1/2 of the remaining oil that you fried at first fill in the pan. Add pepper, garlic, stir fry the onion. 3. Season with palm sugar, fish sauce, vinegar then add water to boil for the period. 4. Put fish on a plate. Dress with sweet chili paste.
Thai way of grilling a whole fish, is one of the best methods we’ve seen anywhere. A thick layer of salt crust covers the whole fish so the flesh inside keeps moist and succulent throughout the grilling process. When eaten along with a garlic chili seafood dipping sauce, a Thai grilled fish (pla pao ปลาเผา) makes for an amazing meal! ...INGREDIENTS: For the fish • 2 whole fish (also 1 fish works fine, just reduce ingredients) • ½ kilo of salt (big grain if possible) • 2 tablespoons of all purpose flour • About 1 tablespoon of water • 4 - 6 stalks lemongrass • small handful of kaffir lime leaves For the sauce seafood • 6 tablespoons fresh lime juice • 3 tablespoons water • 2 tablespoons fish sauce • 1 tablespoon sugar • ½ teaspoon of salt • 15 cloves of garlic • 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน) DIRECTIONS: Thai grilled Tabtim fish (pla pao ปลาเผา) 1. Remove the guts from the gills of the fish, without slicing or opening the belly, leave the scales on. Then rinse with water and then pat them dry with a paper towel. 2. Take your lemongrass stalks and beat and bruise them. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves. 3. Fold the lemongrass in half and begin to stuff the fish with 2-3 stalks of lemongrass and about 10 kaffir lime leaves, depending on how big your fish. Make sure it’s tight, but also make sure not to push so hard that you break the flesh of the fish. 4. In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all-purpose flour, and add about 1 tablespoon of water. Mix it up thoroughly, massaging the mixture with your hand, until it’s fully mixed. You want the salt to have a little moist, so it sticks to the fish easily. 5. Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish. 6. Grill. Wait for about 15 minutes before you flip the fish. Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour. Once your fish is on the grill, it’s time to get started on the seafood sauce. Seafood Sauce 7. Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal chilies will work too. 8. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn’t need to be super fine, but make sure there are no big chunks. 9. In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved. 10. Taste the seafood sauce. Really, it’s up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet. If you need to add a little more of anything, go for it!
---...INGREDIENTS: • 3-6 Tabtim fillets • 6-8 cloves garlic, smashed and diced large • ¼ cup butter, melted • 4 tablespoons fresh lemon juice, or lime juice • 3 teaspoons fresh parsley, chopped, or 1 teaspoon dried • 1 teaspoon dried oregano • salt and pepper, to taste DIRECTIONS: 1. Preheat your oven to 200° C (400° F). Get out a baking dish, size will depend on how many fillets you are using. 2. Melt the butter in a small saucepan. Pour half the butter into your baking dish along with 1 tablespoon of the lemon juice, mix and spread out. 3. To the saucepan, add the garlic and saute on low heat for about 1 minute. Add 3 tablespoons of the lemon juice, remove from heat and stir together. 4. Place the Tabtim fish in the baking dish, and season with oregano, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. 5. Bake for 12-15 minutes, fish should just be starting to brown and should flake easily with a fork. Transfer to a plate, spoon some of the liquid over the fish, serve and enjoy.
It’s an easy fish dish but very delicious and full taste of salty, sweet and sour. Sliced Tilapia fish fried in hot oil until gold and crispy, mixing with 3 taste dressing sauce. The dish is so mellow and delicious....INGREDIENTS: • 1 Tabtim Fish (weight 800 g.) • 200 g. Fried Dough • 1 Tbsp. Fish Sauce • 1/2 Tbsp. Tamarind Juice • 1/2 Cup Dice onion (chopped) • 1/2 Cup Tri-color Bell Pepper • 3 Tbsp. Vegetable Oil (for stir-fry) • 1 Tbsp. Palm Sugar • 1 Tbsp. Finely Chopped Red Pepper • 1 Tbsp. Minced Garlic DIRECTIONS: 1. Slice fish into 2-inch pieces (keep the fish bone for frying) 2. Fry fish bone. Drain and set aside to dry. 3. Mix fish with fry dough. Then fry in oil with medium heat. Set aside. 4. Making dressing by apply a chilli and garlic, fry together with the vegetable oil. 5. Season with fish sauce, palm sugar, tamarind juice. 6. Add onions, bell pepper, follow by fish meat and fry them well. Spoon fried fish meat dress on the fish bone that finished fried at first. Ready to eat.
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Tel No: (045) 649 9076
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