Ginisang Ampalaya na may Sotanghon

Ginisang Ampalaya na may Sotanghon

Sautéed Bitter Gourd with Cellophane Noodles

Sautéed bitter gourd or melon with cellophane noodles helps to lower blood sugar. The soup has the bitter taste that help stimulate the digestion.

• 3 Medium size bitter gourd 
• 20 Grams cellophane noodles
• 1/4 Lbs Pork fats
• 1/4 Lbs shrimp
• 3 Cloves of garlic
• 1 Onion
• 1 Tomato
• 2 Tablespoon fish sauce
• Cooking oil
• Salt

Directions :

• Soak the noodles in warm water, after few minutes cut in half.
• Reduced the amount of rendered fats, sauté garlic, onion and tomato.
• Add pork and shrimp, stir fry for a couple of  minutes.
• Season with fish sauce and shrimp juice, keep stirring until boil.
• Add the cellophane noodle and simmer until cook.
• Add bitter gourd, do not stir until bitter gourd are done.

Shrimp juice

• Wash shrimps, remove head, peel off shell and tail of each shrimp..
• Pound shrimp head using mortar and pestle to extract juices.
• Dilute in 2 c. of warm water and pass thru a sieve to separate shells from the juice.

Render Fats from pork

• Slice pork fats into cubes or small sizes.
• Pour a small amount of water into non-stick pan.
• Add pork, keep stirring until fats are rendered.

Cooking Tips :

1. Pork fats can be replace with vegetable oil.
2. Adding bitter gourd, do not stir to avoid the bitter taste of the soup.

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Ginisang Upo

Ginisang Upo

Sautéed Bottle Gourd

Sautéing are the healthiest and easiest variant to cooking in the Philippines. Ginisang upo (Sautéed bottle gourd), one variety of sautéing, wherein we added shrimp and rendered fat to extend the flavor of the soup.

Ingredients :

• 1 Large bottle gourd (upo)
• 1/4 Lbs Pork fats
• 1/2 Lbs  shrimp
• 3 Cloves of garlic
• 1 Onion
• 1 Tomato
• 2 Tablespoon fish sauce
• Cooking  oil
• Salt

Directions :

• Reduced the amount of rendered fats, sauté garlic, onion and tomato.
• Add pork and shrimp, stir fry for a couple of  minutes.
• Season with fish sauce and shrimp juice, keep stirring until boil.
• Add gourd simmer until the vegetable is half cooked.

Shrimp juice

• Wash shrimps, remove head, peel off shell and tail of each shrimp..
• Pound shrimp head using mortar and pestle to extract juices.
• Dilute in 2 c. of warm water and pass thru a sieve to separate shells from the juice.

Render Fats from pork

• Slice pork fats into cubes or small sizes.
• Pour a small amount of water into non-stick pan.
• Add pork, keep stirring until fats are rendered.

Cooking Tips :

1. Pork fats can be replace with vegetable oil.
2. Do not overcook the vegetables.

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Hipon na may Curry

Hipon na may Curry

Shrimp Curry

Another shrimp dish with the sweetness of coconut milk and the spiciness of the red curry paste in this simple dish. 

Ingredients :

• 1/2 Lbs shrimp
• 1 1/2 Can coconut milk
• 1/2 Can coconut cream
• 1 Medium size onion
• 2 Cloves Garlic
• 1 Tablespoon curry powder

Directions :

• Clean the shrimp by cutting all the legs and antennae.
• Heat oil in a large pan over medium-high heat.
• Sauté garlic and onion until wilt.
• Pour the coconut milk, keep stirring until it  boils.
• Season with salt and add curry powder.
• Add shrimp and cook until they just turn pink
• Add the coconut cream, keep stirring until cream thickens.

Cooking Tips :

1. Spoon half a cup of thick cream at the top of can coconut milk, before stirring.
2. Using curry paste, sauté the paste with garlic and onion.
3. Before serving, garnish with fresh cilantro or green onion.

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Camaron Rebosado

Camaron  Rebosado

Battered Prawns

Camaron Rebosado or battered shrimp are individually hand-dipped in an 

authentic Filipino style batter that fried up golden and crispy from your stove. 

Can be serve with plain ketchup or sweet and spicy dipping.

Ingredients :

• 1 Lbs (16-20 pcs.) prawn
• 3/4 Cup all purpose flour
• ½ Tsp. baking powder
• ¼ Tsp. salt
• 1 Egg yolk
• 200 Ml ice water
• 2 Ice cubes

Directions :

• Pull off the head and the outer shell.  Keep the last segment of shell and the tail tip on.
• Cut a slight slits on the body of the shrimp and season with salt.
• Insert toothpick from the neck to the tail of the shrimp (optional, to make the shrimp straight)
• Start heating the oil when you are almost done with the shrimp.
• Beat egg yolk gently and add iced water and 2 ice cubes.
• Combine the flour, salt and baking powder, mix well and sift.
• Pour the egg mixture into flour mixture. Mix but only circulate around the bowl.
• Roll the shrimp in corn starch and dip in batter several times.
• Deep fry for about 2-3 minutes or until brown, place the shrimp on a wire rack or paper towel.

Cooking Tips :

1. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
2. You can check the temperature by dropping a small amount of batter, when you see small bubbles around the batter , it’s ready for deep frying
3.  Between batches, use the mesh sieve to scoop excess crumbs floating in the oil.
4. Make sure shrimp is completely covered by the batter.

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