Sinigang na Hipon, Photo by JMorton
Sinigang Na hIpon, photo by PH Morton
Sinigang Na Hipon – Filipino Recipe
- 2 lbs large shrimps (or prawns) with heads and shells intact
- 2 tomatoes, quartered
- 1 large onion, quartered
- 1 medium radish (daikon), sliced
- 100g string beans, topped and tailed and then cut into 2 inches pieces
- 12 pieces okra, trimmed then halves
- 1 large aubergine (eggplant) sliced
- 4 pieces long green chilli peppers
- 1 bundle of water spinach (kangkong), cut into 3 inches length
- 1 pack sinigang mix (available in any Oriental supermarket)
- 7 cups water
- 2 tablespoons fish sauce (patis)
- Using a large casserole pan, bring the water to a boil.
- Add the onions and tomatoes to the pan and boil for 5 minutes.
- Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
- Stir in the sinigang mix thoroughly.
- Quickly add the shrimps and continue cooking for 5 minutes.
- Season with fish sauce.
- Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
- Allow this to stand for a couple of minutes.
Serve hot with freshly boiled rice and lots of ice-cold water.
Sarap! Sarap! Sarap!
Chilli Garlic Crab Recipe, photo by Arnold Gamboa
Chilli Garlic Crab Recipe
- 3 tablespoons sriracha chilli sauce (make your own by carefully pulping 4 bird’s eye chillies and 2 cloves of garlic using a mortar and pestle, do not touch your eyes while doing this, then stir the pulped chillies and garlic into 3 tablespoons of vinegar. Season with 1/4 teaspoon of salt and 1/4 tsp of sugar.) 🙂
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 3 tablespoons rice-wine vinegar
- 3 tablespoons tomato paste or ketchup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 cup chopped shallots
- 4 cloves garlic, sliced finely
- 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 tablespoon cooking oil
- 4 medium crabs, cleaned and split
- 1 egg, beaten
- spring onions and red chilli for garnish
All the ingredients must be prepared ahead of cooking, which will be fast and involved high heat!
- Prepare the crabs by through scrubbing to remove all grits, take of the main shell, pluck out the claws and crack them slightly. Cut the legs into two pieces. Then set aside.
- Now make up the sauce; heat the wok over high heat. Add the oil.
- Fry the garlic and ginger until sizzlingly fragrant and golden but ensure not to burn the garlic as it would leave a bitter taste.
- Add the sriracha chilli sauce, soy sauce, sugar, rice-wine vinegar, tomato paste, and sesame oil in the wok and stir, lower the heat.
- Mix the cornstarch in a 2 tablespoons of water. Add this runny cornstarch mix to the sauce to thicken it.
- Check the seasoning to taste. Add a tad more salt if required.
- Drop in the crabs and coat with the sauce. Cook until the crabs change colour to red and this would normally takes less than 10 minutes.
- Arrange in a large serving platter. Pour in the sauce and decorate with chopping spring onions and red chillies.
Serve hot with slices of toast or steamed rice.
Curry Laksa in Singapore, photo by Arnold Gamboa
Singapore’s Curry Laksa
Laksa Table, Photo by Arnold Gamboa
The recipe will soon to follow!!! 🙂
Garlic Chili Crab, Photo by Cristy Miclat
Just looking at the picture would tell you that this crab recipe is something special. The good thing is that this dish is easily made at home.
Below is the recipe.
Garlic Chilli Crab Recipe
2 lbs crab, cut in half and claws separated
2 tbsp vegetable cooking oil
1 head garlic, peeled and chopped finely
3 tbsp ginger, chopped finely
2 bird’s eye chilli, chopped finely
2 tbsp light soy sauce
½ cup tomato ketchup or tomato sauce
¼ cup sweet chili sauce
2 tbsp fish sauce
½ tsp sesame oil
¼ cup water
Method of Preparation:
Heat a large pan or better yet, a wok.
Add the cooking oil.
Saute the garlic and ginger until aromatic and fragrant. 🙂
Stir in the crabs and cook for 3 to 4 minutes.
Pour in the soy sauce, tomato ketchup, sweet chili sauce, fish sauce, sesame oil and bird’s eye chillis.
Add the water and bring to a boil then lower down the heat and leave to simmer for 10 to 15 minutes or until the sauce has thicken.
Serve hot with lots of freshly boiled rice.
Enjoy this seafood feast.
Seafood Ginataan, photo by Cristy Miclat
Seafood in Coconut Milk
A little spice in coconut milk like the addition of chillies makes it absolutely delicious. The chilli enhances that creaminess to the coconut milk. The one drawback is that you will eat more rice with it. You’ll just have to watch your diet during the next meal! 🙂
1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.
1 cup mussels
2 squids, cut into rigs
1 cup shrimps
half a squash, peeled and cut into cubes
1 cup green beans (sitaw)
3 cups coconut milk
3 gloves garlic, shopped finely
2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)
1/2 tsp freshly ground black pepper (use mortar and pestle to grind)
1 medium onion, chopped roughly
3 long chillis
1½ tbsp vegetable oil
- Heat a large casserole pan or wok.
- Add the oil and then saute the garlic until golden and fragrant (do not burn).
- Quickly add the onions and stir fry until translucent.
- Pour-in coconut milk, stir, and bring to a boil.
- Add the squash (kalabasa) and green beans (sitaw).
- Sprinkle ground black pepper; add the chillies.
- Season with shrimp paste or salt.
- Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
- Gently transfer to a serving dish and impressed the family and guests with this masterpiece of taste and texture.
Garlic Shrimps, by Arnold Gamboa
Garlic Shrimps Recipe
2 tbsp olive olive oil
1 tbsp vegetable oil
a knob of butter
1 kg large shrimp or prawns, deveined, shell removed except for the tail ends
2 heads of garlic, peeled and chopped roughly
2 tsp. salt
Freshly ground black pepper
Method of preparation:
Quickly pat with a paper kitchen towel each of the large prawns. Set aside while heating a wok.
Add the olive oil and a teaspoon of chopped garlic.
Stir fry the shrimps over a medium heat. Do not overcook. As soon as they turn pink, remove from the wok.
Using the same wok add the vegetable oil and a small knob of butter.
Stir in the rest of the garlic. Cook until just golden brown (do not burn).
Return the shrimp, season with salt and ground black pepper.
Serve this utterly fragrant and delicious shrimp to waiting guests and diners.
Spaghetti in Shrimp Pesto, Photo by Arnold Gamboa
Spaghetti with Shrimp Pesto
The above photo was taken by Arnold Gamboa, a former child matinee idol of the late 70s in the Philippines.
- 500g Spaghetti (dried or fresh)
- ½ lb shrimp/prawn, peeled, deveined and tailed off
- ¾ – 1 CUP PESTO SAUCE
- ½ lemon, juiced
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced or chopped finely
- 2 tbsp grated parmesan cheese
Fresh Pesto Recipe
- 50g pine nuts
- 80g basil
- 50g Parmesan
- 150ml olive oil
- 2 garlic cloves
- Heat a small frying pan over a low heat. Dry fry the pine nuts until golden.
- Put the pine nuts into a food processor together with the remaining ingredients and process until smooth.
- Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for a good couple of weeks.
Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti according to the packet’s instruction.
No 1 way: Drain and arrange over a large serving plate as above photo. (then top with the pesto and shrimp)
No 2 way is to return the pasta back into the pan, adding the pesto and 25g of parmesan. Toss well, then transfer to a serving plate and sprinkle with the rest of the Parmesan. Then arrange cooked shrimps on top.
Concurrently, heat a saucepan, add the olive oil, minced garlic, shrimp and sprinkle with the lemon juice. Stir until shrimps are opaquely reddish. This might take about 5 minutes.
Once shrimp are fully cooked, add the pesto and stir well. Use as topping for no 1 way.
PS No1 or No2 only differs on how you want to present the dish, both taste the same. 🙂