Sinigang na Hipon

Sinigang again? Yes, my wife and I both love sinigang. This time it's shrimp version for Filipino's most love dish. Shrimp is abundant in our country but sometimes the price was still high. You can buy medium size shrimp for 400-500 pesos ($8-$10) a kilo. My wife requested for this one because she has a flu that day. Warm sour soup are perfect to replenish his body for faster recovery. Tamarind base soup are perfect for shrimps because it will take having the stench or taste of fish.This dish was also a best seller among restaurants here in Pinas. Most balikbayan's love to munch on this one on the day that they arrive here. I hope you can also enjoy this simple but sumptuous dish.

Ingredients

  1 kilo shrimp

5 long green chilis

2 medium size red onion (quartered)

2 tomatoes (quartered)

1 bunch kangkong

1 sinigang mix (1 liter pack)

750 ml water

salt and pepper to taste

  Instructions  

1. In a large pot, put the water and bring to boil.

2. Add the onions and tomatoes, simmer for 5 minutes.

3. Put the shrimp and simmer until it turns red.

4. Add the kangkong, long green chilis and other vegetables. You may add other vegetables like horse radish, eggplant, string beans.

5. Pour the sinigang mix and stir well. You may add water depending on the level of sourness that you prefer.

6. Sprinkle some salt and pepper to taste.

Just got Lucky!.

Read More

Kilawing Tuna sa Gata ( Tuna Ceviche)

 

Last week we  travel to Bulan, Sorsogon for a 4 days vacation with my wife and in-laws. It was a 13 to 14 hours drive from manila. It is strategically located at the southwestern most tip of the island of Luzon and is a premier town in the Province of Sorsogon. Major export of this town are from its coastal waters, agricultural lands produce rice, copra, and abaca fiber. Most bicolano dishes are cooked with gata (coconut milk).

We bought this fresh tuna from Bulan wet market and his uncle prepared the dish. This dish is typically made from fresh raw fish marinated in citrus juices such as vinegar or lime and spiced with chili peppers. Additional seasonings like chopped onions, salt and ginger are also added. The twist here is the coconut milk that was added which is not usually a part of the ceviche. At first I was curious if why did her uncle put coconut milk on this one but when I tasted it all questions was answered. Coconut milk add creaminess on the dish, it is still the usual kilawin but made creamier. This dish is so easy to prepare but make sure that the fish is fresh to avoid food poisoning.

Ingredients

1 kilo tuna

2 thumb ginger (minced)

  3 medium red onion (circle cut)

1/2 cup vinegar

1/4 cup coconut milk

2 tsp ground-pepper

5 chili fingers (chopped)

salt

Instructions 

1. Fillet the tuna and cut into small pieces. Set aside.

2. In a large bowl, put the vinegar and coconut milk.

3. Add the chopped tuna, ginger, chili's and onions

4. Sprinkle some salt and ground-pepper.

5. Stir until all blended together. You may add more chili's for more spicy kick.

Just got Lucky!.

Read More

Buttered Garlic Shrimp

You want an easy and tasty shrimp recipe? Yes, the dish was so easy and you can't go wrong in preparing this one. If you already read my previous recipe's, it is given that my wife love shrimp dishes. This was prepared during a weekend lunch together with my mother-in-law. Seafood taste better when cooked together with butter.

"Buttered Garlic Shrimp" is a best seller in dampa style restaurants. In dampa style restaurants, you will be the one who will buy fresh seafood's from their mini wet market. You will also choose if what type of dish it will be coo from their menu. Most shrimp dishes in this type of restaurants are sinigang, tempura and camaron rebosado.

This recipe usually comes with lemon-lime flavored soda (sprite), you can use any lemon flavored soda that is available. I hope you can enjoy this dish together with steamed rice.

Ingredients

1 kilo shrimp

  6 cloves garlic (minced)

1/4 cup butter

200 ml lemon-lime flavored soda

2 tsp freshly ground peppercorn

salt to taste

Instructions 

1. In a large pot, put the shrimp and lemon-lime flavored soda. Wait to boil and simmer until soda completely evaporate then set aside.
2. In a large pan, put the butter and saute garlic until golden brown.
3. Add the shrimp and mix until it blended with the sauce.
4. Sprinkle some salt and pepper to taste.

Just got Lucky!.

Read More

Salmon head sinigang with miso

My wife and I can eat Sinigang daily or even a week. Sinigang is a Filipino stew characterized by its sour flavor most often associated with tamarind as its base. This dish is perfect for the rainy season to keep our body warm and active. There are many varieties of soup base for Sinigang, you can use guava, kamias, calamansi or any sour fruit and vegetable that you want as your base. It usually comes with vegetables like  kangkong (water spinach), radish and sitaw (long bean). You can cook this using beef, pork, chicken, fish and shrimp. I always cook this dish once or twice a week. I hope that you can try this one at home.

 Ingredients

1 kilo salmon head (chopped)

100 grams miso paste

3 tbsp pure tamarind paste or 20 grams "Sinigang Mix"

3 tsp oil

1 red onion (julienned)

2 cloves garlic (crushed)

3 pcs tomato (quartered)

3-4 pcs long green chilis

 1 bunch water spinach (kangkong)

800 ml water

salt and pepper to taste

Instructions

1. In a large pot, heat oil then saute garlic together with the miso paste. 
2. Add water, onion, and tomato. Wait to boil. 
3. Put the tamarind paste or "Sinigang Mix". Add more water depending on your preferred level of sourness.
4. Add salmon head and simmer for 3-5 minutes.
5. Put the water spinach and chilis. 
6. Add salt and pepper to taste.
7. Serve with rice and enjoy.

Just got Lucky!

Read More

Chili Garlic Crab

Seafood is abundant here in the Philippines because of its land structure. The islands is covered with seawater that has great amount of fresh seafood. This crab was bought for about $8 a kilo at the supermarket. At home the usual  way to prepare crab is to steam and then you dip it to a mixture of soy sauce, calamansi and lots of chili's. Since I wanted to give it a twist I've come up to add some spice to make this dish scrumptious.

 Ingredients

4-5 pcs medium size crab
1/4 cup butter

4 cloves garlic (chopped)

 5 pcs chili fingers (chopped)

salt 

freshly ground peppercorn

water

Instructions

1. In a large steamer, let water to boil then put the crab on top.
2. Place the steamed crab on a separate plate then take off the top shell.
3. In a non-stick pan heat oil then put the garlic, cook until crispy and golden brown.
4. Remove cooked garlic from the oil then set aside.
5  Put the butter to the oil then saute the chili fingers.
6. Add the crab, stir well.
7. Put it on a serving plate and add the crispy garlic on top.

Just got Lucky! 

Read More

Shrimp Fettucini Carbonara

"My wife loves to eat shrimp".. Shrimp tempura, buttered-garlic shrimp, drunken shrimp (nilasing na hipon), steamed or raw, name it and she will eat her heart out. Last January 2011 when we dine in a buffet dinner in Boracay the only food that she ate was steamed shrimp. I've prepared this pasta dish last Christmas, this is one of the dish that my wife requested for our Noche Buena.

 Ingredients

1/2 - kilo Fettuccine pasta

250 grams raw Shrimp ( deviened )

1 250 ml All Purpose Cream

1 154 ml Evap Milk

3 cloves garlic ( minced )

1 Onion ( minced)

1 tsp. Olive Oil

1 tablespoon butter

1/2 cup grated cheese

1 tsp. seasoning salt 

1 tsp. fresh ground pepper 

Instructions

1. In a pot (big enough to cook the pasta) of boiling water put a dash of salt and a tsp of cooking oil, cook pasta for about 10-15 minutes.

2. Once the pasta is done, drain and put on a separate pan.

3. In a large non-stick pan heat oil and butter then cook garlic and onion until it's soft.

4. Add and cook shrimp until it turns pink.

5. Put all purpose cream and evap milk, stir until the sauce thickened. You may also add garlic powder for more garlicky flavor.

6. Put the pasta in the sauce mixture and stir.

7. Add salt and pepper to taste.

8. Sprinkle cheese on top of the pasta.

Just got Lucky!

Read More