Special Shrimp Sinigang

Shrimp Sinigang is one of the  most delicious sinigang that is popular in the Philippines, a good quality of shrimps is the best for this dish. This is another recipe shared to us by my internet friend,  Miss Gloria Resurreccion.

Ingredients:
1/2 kilo Shrimps ( washed and Cleaned)
5 cups water or rice washing
1 onion, quartered
2  tomatoes, quartered
5 pieces okra
1 piece radish, sliced
1 pack sinigang mix or 1/4 kilo sampaloc boiled in 1 cup water and drained
1 bundle string beans
1 bundle swamp cabbage(kangkong), cut into 2 inches
3 cayenne pepper or siling haba
salt or fish sauce to taste

Procedures:
1. In a pot, put the water, onion and tomatoes then bring to a boil.
2. Add the radish, string beans and okra then simmer for a minute.
3. Increase the heat then add the shrimps, kangkong and siling haba,  simmer for 2 minutes.
4. Add the sinigang mix and salt to taste then simmer for a minute and turn off the heat.
5. Serve hot with rice.

Note: You can add eggplant for this recipe

Contributed by: Miss Gloria Resurreccion

Some of the Recipes by: Miss Gloria
Tortang Talong
Tanigue Kinilaw
Fistek

Sweet Pork Adobo

I do not like sweet adobo before, but my sisters do, as time passed by I learned to appreciate it, and now it is one of my favorites.

Ingredients for 8-10 servings:
1 kilo pork  ( any part that you like)
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon peppercorn ( pamintang buo)
4 cloves garlic
1/4 cup sugar or according to your taste
1 cup water ( add if needed)

Procedure:
1.Saute the garlic then add the pork  and saute until the pinkish color is gone.
2. Add the soy sauce and peppercorn then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling, add the sugar, mix well then simmer for few minutes until the pork absorbed the flavor and color.
4. Add the water and simmer until the meat is tender. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy.
5. Serve it hot.

Kiddie Leche Flan

Catch the attention of your kids with this colorful and delicious leche flan that will surely catch the hearts of your young ones.

Ingredients for 5 servings:
1/2 cup evaporated milk
1/2 cup condensed milk
2 egg yolks
1 tablespoon sugar
1 packet M&M chocolate

Procedure:
1. Put the sugar in the molder then caramelized it and let cool.

2. In a blender put the condensed milk, evaporated milk and egg yolks then blend well ( around a minute), if blender is not available just mix well manually, use a strainer and and strain and put in a molder. Steam for 45 minutes or until done. ( insert a toothpick to test if it's already cooked, when the toothpick comes out clean, it is done.)

3. Let cool then refrigerate for an hour or more, run a knife in the edges to remove easily, put a plate on top then turn it up side down to unmold.

4. Sprinkle with M&M chocolate and serve with love.

Tanigue Kinilaw

Nothing beats a very good kinilaw that's made with very fresh fish and spices, just like this version of kinilaw that shared to us by our regular contributor, Miss Gloria, she said that after eating this with her children, nothing's left, even if I was not able to taste it, I can imagine how yummy is this. The picture says it all.

Ingredients for 5 servings:
1/2 kilo tanigue fresh tanigue fish ( Spanish mackerel)
thumb size garlic ( sliced into strips)
1 onion
2 tomatoes ( optional)
1 teaspoon minced onion
1 tablespoon calamansi or lemon juice
spring onion
some chilis
1/4 cup calamansi juice or vinegar to season
salt to taste
1/2 cup vinegar ( to wash the fish)


Procedure:
1. Slice the fish into cubed and wash it properly with vinegar.
2. Combine all the ingredients and mix well.
3. Serve with a smile :-).

Contributed by: Miss Gloria Resurreccion

How To make Salted Eggs

Salted eggs are very easy to make, but you need to be patient for the best result, keeping the eggs longer in a brine solution gives that perfect texture and taste of the salted eggs. I used chicken eggs for this because there is no available duck eggs in my place, still the duck eggs are the best for this.

Ingredients:
6 chicken eggs
3 cups water
1 cup salt

Procedure:
1. Put the salt and water in a pot then bring to a boil, let boil until the salt is fully dissolved, turn off the heat and allow the brine to cool.
2. When the brine is already cool, transfer it in a container where you are going to keep the eggs for the process. Make sure the eggs will not float by putting a heavy object on top of it then cover.

3. Keep it in a dark  place for 30 days. After 30 days remove from the brine then cook it until it is hard boiled ( around 10 minutes). Refrigerate and use it anytime you want it.

Note: You can add food color if you want to make some for sale.

Pancit Canton with Ground Beef

My all time favorite dish, I can cook it with anything, and I can eat it anytime, that's how I love pancit specially pancit canton. I love all  kinds of pancit but the texture of pancit canton is what I liked the most.

Ingredients:
2 packs instant pancit canton ( cooked and drained) do not include the flavoring.
100 grams ground beef
1 carrot
1 onion
2 tablespoons soy sauce
3 cloves garlic
1 cup sliced cabbage
1/2 cup sliced green beans
1/2 piece red bell pepper
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the ground beef and simmer for a minute.
2. Add water, soy sauce, salt and pepper then bring to a boil when boiling increase the heat.
3 Add the carrot, green beans, bell pepper and cabbage and give a good stir, simmer until tender, then add the pre-cooked pancit and mix thoroughly and turn off the heat.
4.. Serve it hot.

Crab Sticks Rolls

I love crab sticks in sushi, but I love it more with this recipe that I invented, one Friday afternoon, succulent and crispy in every bite. You will surely ask for more.

Ingredients for 4 servings:
12 crab sticks
12 spring roll wrappers or if using big only 6 and cut into halves
1/4 kilo ground beef or pork
1 carrot ( minced)
1 small onion (minced)
salt and pepper to taste

Crab sticks

Procedure:
1. Mix the ground meat, carrots, onion, salt and pepper, then divide into 12 portions.
2 Spread the ground meat mixture on the wrapper then top the crab sticks, wrap well and sealed the wrapper with water or beaten egg.

3. Deep fry until golden brown and put in a paper towel to remove excess oil.
4 Slice and serve it hot.

How to Make Banana Ice Cream

You will be surprised with this dessert, very simple to make and bingo! It tastes like soft ice cream, believe it or not this is really fantastic and the ingredient is only BANANA, yes! BANANA alone is what we need for this dessert. Try it.

Ingredients for 4 servings:
5 ripe bananas

Procedure:
1. Peel the banana and slice into small pieces and freeze until harden or frozen.

2. Divide into 2 and blend each batch until so smooth.

3. Put in a serving dish and serve or you can use some sprinkles and chocolate syrup, etc, for more fun with the kids. Enjoy.

Ham and Cheese Pizza Bread

Treat your loved ones with this easy to prepare delicious snack.

Ingredients:
5 slices  of bread ( sliced  into halves)
1/2  cup tomato sauce
1/2 teaspoon sugar
3 slices sweet ham
some onion rings
1/2 cup grated mozzarella cheese or any melting cheese

Procedure:
1. Set the oven at 180C to preheat it.
2. Mix the tomato sauce and sugar then spread some to each slice of bread, then put the, onion rings, ham and cheese.

3. Bake for 5 minutes or until the cheese is melted.
4. Serve and enjoy!

How To Simply Preserve Strawberries

One of the fruits that can be easily rotten are strawberries, so if you have leftover strawberries preserve it before it ends up in the bin. Here is how to preserve it in a very simple way.

For 1/4 kilo we need 2 tablespoons of sugar.

In a pot put the sugar and when it starts to melt add the strawberries then stir over medium heat.

Let simmer ,  stirring constantly, you will notice that it will become syrupy, increase the heat to high and stir until it thickens, then turn off the heat.

Allow to cool before putting in a jar, refrigerate and you can use this anytime as a bread spread, dessert or top on ice cream, etc.

as ice cream sauce