Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

GINATAANG TAMBO WITH CRAB OR SHRIMP

Bamboo-Shoot,Tambo,Crab,Shrimp,Onion,Garlic,Jute-Leaves,Tugabang,Lady Finger,Okra,Corn,Coconut-Milk,Shrimp-Paste,Guinamos,Fish-Sauce,Pepper,Salt

GINATAANG TAMBO WITH CRAB OR SHRIMP

One of my favorite dishes is ginataang tambo (bamboo shoot in English and labong in Tagalog) with crab or shrimp. I used to ask my lola Demet to make this dish for me while I was in elementary school. And the next day, she will leave early in the morning to go to the market to get live crab or shrimp so that the meal will not be spoiled since the crab or shrimp must be alive or very fresh for this dish to be truly delicious.

Ingredients: (Good for 6 Persons)

3 cups of Tambo (Bamboo shoot) diagonally thinly sliced
Make it 1 kg if you want to use crab. However, if you want shrimp, 1/2 kg is enough.
1 medium onion (chopped)
4 pcs. cloves of garlic (chopped)
1 stalk of tugabang (Jute leaves)
10 pcs Okra (Lady Finger)
1 can of yellow corn
1 1/2 can of coconut milk
1 tsp. of guinamos (shrimp paste) (optional if no available)
1 tsp. of fish sauce
Ground black pepper
Salt to taste

Procedure

1. Boil the sliced bamboo shoots until tender, then drain and squeeze out the excess water.

2. In a large pot, bring 5 cups of water to a boil before adding the squeezed bamboo shoots. 5 minutes later, add the garlic, onion, yellow corn, ground black pepper, and fish sauce.

3. Cook for about 15 minutes, then add the crab or shrimp and cook for another 10 minutes.

4. Add the coconut milk and cook for 5 minutes before adding the shrimp paste.

5. Add the jute leaves and season with salt to taste, then simmer for 3 minutes.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

Buy ingredients and other useful items here
No comments:

LINUSGUSAN NGA PASAYAN (SHRIMP)

Shrimp, 7-UP, Sprite, Water, Salt, Oil, Vinegar, Kalamansi, Lemon

LINUSGUSAN NGA PASAYAN (SHRIMP)

Linusgusan nga Pasayan is a shrimp dish made with water, sprite/7-up, salt, and oil that is cooked until it is dry.

This is the quickest and easiest way to cook shrimp for me, and if you don't want the shrimp's skin to stick to its meat, try my Lola Demet's procedure.

Ingredients: (Good for 8 Persons)

I kg. Pasayan (Shrimp) The larger the shrimp, the better.
500 ml. 7-up or Sprite
1/4 cup water
1 tsp. Salt
1 tbsp. Oil

Dip: ( 2 Choices)

1. Vinegar with a pinch of salt
2. Vinegar, Kalamansi/lemon juice, salt, and soy sauce

Procedure

1. Remove the antennae, antennule, and other non-edible parts of the shrimp with a scissor. Also, make sure you wash it properly.

2. Marinate the shrimp in a large pan with sprite or 7-up and salt. Allow for a 10- to 15-minute rest period.

3. Next, over medium heat, add the water to the pan with the marinated shrimp. Allow it to boil until nearly dry.

4. Finally, pour in the oil and wait for it to dry.

Enjoy! (Note: don't forget to cook the rice; it's the fantastic addition.)

Buy ingredients and other useful items here

No comments:

PANCIT MOLO

Water,Wrapper,Bouillon,Green-Onion,Egg,Onion,Pepper,Fish-Sauce,Molo-Wrapper,Salt,Chicken-Broth,Ground-Pork,Soy-Sauce,Chicken,Garlic,Shrimp,Pork,Chives,

PANCIT MOLO

Because my Lola Demet is from the Molo district of Iloilo City, Philippines, where this pancit molo originated, I decided to post it first.

It's similar to a dumpling soup, with chicken and shrimp as the main ingredients and molo balls made of ground pork and shrimp wrapped in molo wrapper.

Molo Balls Ingredients

1 kg. Ground pork
200 g (ground/chopped) shrimp
1/2 cup garlic, minced
1/2 cup onion, minced
1/4 cup chopped kusay (chives), which resembles a flat spring onion.
1 large egg
Salt
Ground Pepper
Patis (Fish Sauce)
Soy sauce

Molo Balls Procedures

1. Combine all of the ingredients in a large mixing bowl. Mix thoroughly.

2. Prepare the molo wrapper and use egg white to secure the wrapped molo balls. (You can get these wrappers at the supermarket)

3. Begin wrapping the mixed meat until all of it is wrapped.

Ground pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauceGround pork, shrimp, garlic, onion, kusay, chives, spring onion, egg, Salt, Ground Pepper, Patis, Fish Sauce, Soy sauce

Pancit Molo Soup Ingredients

1 chicken, whole (Shredded)
300 grams peeled headless shrimp (if big size cut into half)
1 large onion, chopped
10 garlic cloves, chopped
2 chicken bouillons
1 tsp. salt
1/2 tbsp. ground pepper
Fish Sauce
2.5 liters chicken broth or water
Chopped chives/green onion leaves for garnishing

Pancit Molo Soup Procedure

1. Heat 2 tsp. vegetable or olive oil in a heated pan over medium heat, and then add the garlic. Cook until golden brown, then set aside half for garnishing.

2. Add the chopped onion and wait for it to soften before adding the shredded chicken (Note: the 1 whole chicken was cut into pieces and boiled for 20mins, the water will be used as broth and the chicken will be shredded). Season with salt, pepper and fish sauce.

3. In a separate frying pan, half-fry the peeled shrimp, then set aside.

4. Add the broth/water and cook for 15 minutes after the chicken is golden brown.

5. After 15 minutes, add the molo balls and cook for another 20 minutes before adding the peeled half-cooked shrimp.

6. Add the chopped chives/green onion leaves and fried garlic after 10 minutes. It's time to eat.
No comments:
Subscribe to: Posts (Atom)

Be My Friends