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.)

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CARNE FRITA

Beef-Sirloin,Beef,Onion,Garlic,Pepper,Pepper-Corn,Calamansi,Lemon,Bay-Leaves,Soy-Sauce,Oil,Sugar-Brown,Salt,

CARNE FRITA

Carne Frita is another of my favorite dishes that my Lola Demet prepares.

This is an Ilonggo dish that is thinly sliced and cut into squares before being marinated in a sauce made of soy sauce, garlic, calamansi, and oil. However, before it was cut into squares, my Lola Demet pounded the beef with a meat mallet to tenderize it and improve the flavor inside and out.

Ingredients: (Good for 4 Persons)

3/4 kg thinly sliced beef sirloin
1 onion (medium) (chopped)
1 onion (medium) (sliced like rings)
3 pcs. garlic cloves (chopped)
3 pcs. garlic cloves (ground)
Black peppercorns and ground black pepper to taste
3 large calamansi or 1 lemon
3 bay leaves (laurel)
3/4 cup Soy sauce
1/2 cup of cooking oil
Salt to taste
Brown granulated sugar

Procedure

1. Cut the thinly sliced beef into squares.

2. In a large mixing bowl, combine the beef, soy sauce, garlic, bay leaves, salt and pepper corns.

3. Pour the calamansi juice over the beef and toss to combine. Allow for at least 45 minutes of marinating time.

4. Heat the cooking oil in a large wok over medium heat and sauté the chopped onion and garlic.

5. Once the onion and garlic are ready, add the beef, one square at a time, fry for a few minutes, or at least until brown on both sides.

6. Combine the remaining marinade sauce and 1 cup of water.

7. When the liquid begins to boil vigorously, reduce the heat to low, add the brown sugar and pepper, and continue to cook until the water evaporates.

8. Increase the heat to medium and check the beef for tenderness. Wait until the sauce thickens and the oil appears on top.

9. Mix in the sesame oil and onion rings with the beef for about 2 minutes, and the Carne Frita is ready to eat.

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

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GINATAANG MONGGO

Fish, Onion, tomato, Garlic, Jackfruit-Green, Papaya-Green, Horseradish, Malunggay, Coconut-Milk, Oil, Fish-Sauce, Salt, Pepper, Potato-Leaves

GINATAANG MONGGO WITH DRIED FISH

Normally, we (Filipino) prefer green lentils over yellow lentils, however yellow lentils are the finest for this cuisine. This is one of my favorite menus, especially when my Lola Demet prepares it.

I'll show you how she makes it, and I know you'll adore it as soon as you try it at home.

Ingredients: (Good for 4 Persons)

1 cup Yellow Lentils
2 pcs. dried Bisugo fish (Tuyo in Tagalog but we call it Oga in Iloilo)
2 medium onions (chopped)
1 medium tomato (chopped)
6 garlic cloves (chopped)
1/4 kg. green jackfruit (cut into small pieces) If you don't have jackfruit, try using green papaya instead.
1 bundle malunggay leaves (if no malunggay (Horseradish) you can use sweet potato leaves)
1 1/2 cups fresh or canned coconut milk
2 tbsp. oil
2 tsp. Fish sauce
season with salt to taste
Ground Black Pepper

Procedure

1. I'll start by showing you how to clean the lentils. When the lentils is still dry, place it in a large mixing bowl with salt and try to squish it. After 1 minute, add 1 cup of water and squish again to remove any dirt. And then drain after adding more water.

2. In a pot with 3 cups of water and yellow lentils, bring to a boil; once boiling, reduce the heat to low and cook until the yellow lentils is barely cooked. After that, put it aside.

3. In a separate pot, sauté the garlic, onions, and tomato in 2 tbsp. oil until softened, then add the less cooked lentils, 1/4 tsp. salt, pepper, and fish sauce. After 3 cups of water has been added and the water has been brought to a boil, add the green jackfruit and cover it.

4. Stir in the dried fish and coconut milk after 10 minutes. Taste to see if more salt or fish sauce is required.

5. Check to see if it's ready, then add the malunggay (Horseradish) leaves and cover for another 2 minutes.

Enjoy your meal! (Note: don't forget to cook the rice; it's the perfect partner.)

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