Sinigang na Hipon (Shrimps)

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe.

Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients:
- 1 Kilo Shrimp
- 1/4 kilo of Tamarind/Sampalok
- 1 Onion - diced
- 3 Tomatoes - quartered sliced
- 2 pieces Radish regular size - sliced
- 1 bundle of Sitaw
- 1 bundle Kangkong - cut into 2" long
- 3 pieces long green chilli
- Salt or Patis to taste
- Water

Cooking procedure:
1. Boil Tamarind in water to soften. Mash and extract all juices and set aside.
2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish.
3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes.
4. Season with salt or patis.
5. Serve it hot on a pot or palayok.

To receive updates of new recipes, please subscribe to our newsletter by clicking this link.

Baked Tahong

Ingredients:

- 1 kilo fresh large Tahongs or Mussels.

- 1/2 cup butter. (don't use margarine, not good for your health).

- 6 cloves garlic, minced.

- 1/2 cup grated cheddar cheese.

- 1/4 cup bread crumbs

Cooking Procedure:
1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.

2. Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.

3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake it for 10 - 15 minutes.

Note: If you have High Blood Pressure, don't eat too much tahong!

To receive updates of new recipes, please subscribe to our newsletter by clicking this link.

Chop Suey

Chop suey (in Chinese means 'mixed pieces') is an American-Chinese dish that was adopted by the Filipinos and became one of their dishes.

Chop Suey is a dish consisting of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as carrots, cabbage, and celery and bound in a starch-thickened sauce.

Ingredients:
- 2 pieces of chicken breast, deboned and cut into strips
- 1 tsp. salt- 1 tsp. constarch
- 1 tsp. soy sauce- 2 tablespoons of cooking oil
- 2 crushed cloves garlic
- 1 chopped onion
- 1 cup sitsaro, stringed
- 1 medium-sized carrot sliced
- 2 stalks celery, cut into 1/4" lengths
- 1 1/2 cups shredded cabbage
- 2 tbsps cornstarch- 1 tsp. chicken bouillon
- 1/2 tsp. sugar
- 1 teaspoon soy sauce
- 1 cup water

Cooking procedures:
-Heat oil in a wok and saute' the garlic until light brown then add onions and cook until wilted. Pour the chicken and cook until tender.
-Add the vegetables and stir fry for 5 minutes. Add half of the water.
-Put the constarch in the remaining water and stir it add it to the pan.
- Blend in the bouillon, sugar and soy sauce and bring to a boil. Reduce the heat, cover and simmer until vegetables are cooked.

Note: Do not overcook the vegetables.

Photo courtesy of Flickrdotcom

Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce.

A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves.

Ingredients:
* 1 chicken (1 kilo)
* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote
* 1 onion cut in slice
* 4 cloves garlic, crushed
* 2 tbsp. ginger strips
* 2 tbsp. patis
* 1 tsp. vetsin (Optional - I preffer not to)
* 1/2 cup young Pepper leaves or Malunggay
* Few leaves of Onion leaves (a personal favourite)

Cooking Procedures :
Clean and cut chicken into small serving pieces. Saute' garlic and ginger until brown. Add onion. Then, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes. Cover and let simmer.

When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken and potatoes are done. Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

Photo courtesy of Flickrdotcom

Sizzling Sisig - Pork

Sizzling Sisig is actually originated in Pampanga and a very popular pulutan (delicacy? – to correct me you can use the comment section of this post :) ) in the Philippines. Sisig is a Kapampangan term which means "to snack on something sour".

It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).

Ingredients:

- 1 kg Pork Face

- 1/4 kg Pork Brain (Optional)

- 2 tsp. butter

- 4 pcs. Onions, chopped

- 3 Tbsp. Soy Sauce

- 1 Tbsp. Vinegar

- 1 Tbsp. Catsup or Chilli Sauce

- Salt and pepper to taste

- Fried Pork skin, grounded (Optional)

- 1 Egg (Optional) - only when serving

Cooking Procedures :

- Boil pork face till tender; slice thinly into cubes.

- Saute 1 pc. onion in butter and add the sliced pork face and the brain in a deep skillet.

- While sauteing, mix the liquid ingredients.

- Add the liquid mix in the pan. Simmer for about 15 mins.

- Serve in sizzling plate, garnish with Fried pork skin, egg and chilli for your taste.

Photo Courtesy of Flickrdotcom