Sinigang Sugpo/Hipon or Jumbo Shrimp in Bilimbi and Tamarind soup

Sinigang Hipon sa Kamias At Sampaloc or
Jumbo Shrimp in Bilimbi and Tamarind Soup

Its been freezing cold lately so to sooth our chilly bones and to warm our tummy, I've been cooking dishes with soup. This time instead of sinigang fish,meat or chicken, decided to cook sinigang hipon or jumbo shrimp with kamias or bilimbi as the souring agent for my sinigang and a bit of the tamarind also. This dish is loaded with vitamin c from the bilimbi and tamarind and lots of dietary goodness from all the green veggies that I've added such as mustard leaves, string beans and okras. Added some radish, eggplant, tomatoes,onion also not just to add more flavor to it but also a good source of more fiber, antioxidant and etc.

Ingredients:
Jumbo Shrimp preferably with head just trim the wiskers and tails
onion sliced
tomatoes sliced
string beans desired cut length
mustard leaves desired cut length
eggplant sliced diagonally
radish slided diagonally
okra
chili
bilimbi or kamias
tamarind powder
salt to taste

Procedure:

Put all ingredients in a pot except for the string beans and mustard leaves. Add water to cover or add more for extra soup. Cook till almost done then add the rest of the ingredients. Make sure not to over cook the shrimp or else it would be a bit chewy or rubbery.

Serve hot and enjoy!!!

Jumbo Shrimp with squash and bitter melon leaves in coconut milk

For no meat friday last week for lenten season, I made some Jumbo Shrimp with squash and bitter melon leaves in coconut milk and we paired it with steamed rice.

Ingredients:

Jumbo Shrimp
coconut milk
squash kabocha or Kalabasa
bitter melon leaves
onion
garlic
pepper

Procedure:

Saute onion and garlic. Then add all ingredients.  Season with salt according to taste. Do not over cook the shrimp or else it would be rubbery. Serve with steamed rice and enjoy...

Crab Salad

Crab Salad was one of the dish we've shared during "Thanksgiving" (aside from the turkey, pancit sotanghon, menudo, spaghetti, bibingka, cheese cake, kaldereta and short ribs bbq, etc) get together at my parent's home.

It could be made a day before the get together or celebration. What made me make this dish? Well aside from I used to buy them from our local deli when theres a family get together even before I got married, my husband recently had it in his work and enjoyed it very much. He requested it and so as a doting wife, his wish is my command..lol... So decided to make it. I've made enough for everyone to enjoy lavishly and still have some leftover to enjoy for a few more days. Normally if you would buy some crab salad in the local deli it cost too much for not too much..lol you know what I mean, so making it would be just perfect. Affortable (meaning making it cost much much less), freshly made and the taste is just perfect.

Ingredients:

Flake style crab meat

sour cream

mayonaise

celery

carrots

capers

lemon zest

lemon juice

red onion

salt and pepper to taste

Procedure:

Cut all ingredients into cubes, then mix in the sour cream, mayonaise. When mixed add the flake style crab meat. Season it with salt and pepper according to your taste. Enjoy!

Adobong Pusit or Adobong Squid

Adobong Pusit was prepared on "ourmeza" or table for dinner together with some fried lemon and pepper stripebass, some steamed rice and for drinks we had some icecold lemonade.

I was talking to my cousin just the other day and when I asked her what they're having for lunch she said "adobong pusit". We havent had it for quite sometime now, so right away I knew I've got to cook it for dinner. So told her hmm " I think I'll make that for dinner too." Most of the time if not all the time if we were/are talking to each other (my cousin and I) we'll end up talking about what to cook ..so vice versa she'll get an idea from me of what to cook and there were/are times I'll get some idea from her of what to cook too.

Anyway.. it is that time for me to go to the asian grocery store to buy some of our food supplies so the timing is just perfect because I really want to cook the "adobong pusit". In the store, luckily found some goodlooking medium size squid or "pusit".


To cook, ingredients are:



1 pound of squid or pusit

1/2 head of garlic

1 onion

ginger (optional)

2 Serano Chili

suka or vinegar ( 1 1/2 ladle)

Green Onions or scallions

Pepper,patis ( a ladle) or salt to taste


Procedure:



Clean your squid in the running water. Take out the innards. It is up to you if you want to save the head. But make sure you take out the teeth or the plastic like from the inside. Take out most of the skin ( taking out the skin is optional but I normally take it out)

If using large size squid. need to cut it in half at least. If using medium size or smal size squid leave it be.


Saute garlic and onion followed by the squid and patis. Let it simmer...add your vinegar and let it simmer and dont stir it until it boiled. When almost done add pepper and salt if needed ( you've added the patis already so salt is really not needed) and green onion for garnish.



Serve it hot with steamed rice...side salad or any steamed vegetables...together with some fried lemon and pepper fish...in my case I've fried some stripebass with lemon and pepper. And the icecold lemonade is just perfect for this dish.



Another easy, tasty meal prepared on "ourmeza" enjoyed by my family and I.