Showing posts with label Shrimps. Show all posts
Showing posts with label Shrimps. Show all posts
Laing w/ Shrimps
Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.
Ingredients and cooking procedure after the jump.
Ingredients:
* 3 cups shredded Gabi leaves (Taro), dried under the sun
* 1 1/2 cups of coconut milk
* 1 piece of onion
* 1/2 clove of garlick
* Piece of Ginger
* 1/4 kilo of Shrimps
* 2 tbsp. of Bagoong (Shrimp Paste)
Cooking procedure:
1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.
2. Allow to boil if the coconut milk is almost drying out, and looks oily.
3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.
Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.
Any comments and suggestions are welcome.
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Nilasing na Hipon (Drunken Shrimps)
Ingredients and cooking procedure after the jump.
Ingredients:
* 3 kilos of large shrimps
* 4 cups of Gin
* 4 cups of Flour
* Salt and pepper to taste
* Cooking Oil
Cooking procedure:
1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.
2. Place the shrimps in a bowl and add the gin.
3. Prepare the batter by mixing flour with some water and gin. Mixe well.
4. Add the batter to the shrimps and mix well until the shrimps are well coated.
5. Heat oil in a skillet and deep-fry the shrimp.
Isn't that easy? This recipe is like Camaron Rebosado just remove the shrimps shell and don't add gin.
Any comments and suggestions are welcome.
If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!
And if you find this recipe interesting, please register to our feeds! Click here!
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.
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