Tag: Shrimp
- Filipino Food-

Ginataang Hipon

Coconut milk is one of my favorite things so I was excited to make Ginataang Hipon, Shrimp in Coconut Milk! I used a green bell pepper which provides some crunch and rounds out the vibrant colors of this dish! This recipe was easy! The main ingredients…

Bulanglang

Bulanglang and Pinakbet what is the difference between the two? Though the ingredients might be the same the way it is cooked and flavoured is different, as a start we can safely say that Bulanglang is the recipe of the Tagalog’s and Pinakbet is for the Ilocano’s. Another difference is…

Halabos na Hipon

This dish reminds me of family beach summers in the Philippines where it is customary to bring and cook your own food as resort restaurants tend to be expensive specially when there are a lot of you in the family dining in together. Halabos na Hipon…

Camaron Rebosado

Camaron rebosado — “the Shrimp tempura of the Philippines”, is an easy seafood dish which is made out of deep fried battered shrimps served with sweet chilli or sweet and sour sauce. Though it looks like a tempura this shrimp dish is very different to the Japanese counterpart…

Chicken Sotanghon–Wow, sabaw!

“Mainit…masarap higupin.” By itself as a filling soup… as a viand it perfectly complements rice and fried fish. Nourishing…comforting…healthy. That is what this dish means to me. It’s also makes for great merienda fare, served with puto (steamed rice cake). A contrast of mildly,savoury soup with…

Palabok

      INGREDIENTS: 1 pack Anato seeds  or 1/4 Cup 1 cup garlic oil 1 smoked milkfish (Tinapa) 1 kilo jumbo shrimp 1 cup green onions 1/2 cup cornstarch 1 green lime 1 egg 1 pack poolee noodles 1/2 white onions 1 clove garlic dash…

Pancit Palabok—Queen of Noodles

Pancit is one of those pinoy foods that can be eaten almost any time of the day, like rice. And for many pinoys I know, it is eaten WITH rice, as ulam (viand). At home we love pancit—be it canton, bihon or miki. The queen of…