Camaron Rebosado Recipe

Camaron Rebosado is a delicious and a simple way to cook shrimp. It is the Philippine version of Japanese tempura except tempura has a light batter and served with soy sauce. Translated in English as Overflowed Shrimp, Camaron Rebosado Recipe is an easy seafood dish that makes use of shrimps as the primary component.  What gives Camaron Rebosado a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed.
Camaron Rebosado is best not just for viand as well as appetizer, it is best combined with a Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Camaron Rebosado Ingredients:

• 1/2 kilo medium size Shrimp
• 1 piece lemon
• 2 tablespoon fresh milk
• 8 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2 pieces raw eggs
• 2 cups cooking oil

Camaron Rebosado Cooking Instructions:

• Wash Shrimps then Peel and deveine it.
• Extract  juice from Lemon then marinate the shrimp in lemon juice for 20 minutes.
• Combine flour, cornstarch, and salt in a mixing bowl then mix well.
• Add the eggs and milk stir until all the ingredients are well distributed.
• Heat a frying pan and then pour the cooking oil.

• When the oil is hot enough, turn the fire to low then dip a piece of shrimp in the batter leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
• Remove from the pan or fryer then place in a plate with paper towel to absorb excess oil from the Camaron Rebosado.
• Serve Camaron Rebosado with Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.

Filipino Spicy Chicken Curry

Filipino Spicy Chicken Curry Recipe

14 Aug

Please Recommend this Recipe:

2digg

Filipino Spicy Chicken Curry, a delicious Filipino curry recipe.

Filipino Spicy Chicken Curry Ingredients:

• 1 chicken (1 kilo)
• 2 large onions, quartered
• 3 bell peppers, red & green, strips
• 2-3 stalks celery (1 1/2′ long)
• 3 potatoes (big cubes, fried)
• 2 tbsp. curry powder
• 1/2 tsp. ground pepper
• 1 tsp. vetsin
• 1 tbsp. patis
• 1 tsp. salt
• 4 cloves garlic, crushed

• 1 cup thick coconut milk or evaporated milk
• 1/2 cup water

Filipino Spicy Chicken Curry Cooking Instructions:

• Cut chicken into small serving pieces.
  
• Saute garlic until light brown; and finely chopped onions.
  
• Stir till onion is wilted.
  
• Add chicken. Pour in patis, stir for 3 minutes.
  
• Season with curry powder, pepper, vetsin, and water.
  
• Cover and simmer until chicken is half done.
  
• Add the rest of the ingredients except the coconut milk (or evaporated milk).
  
• Add milk when chicken is done. Keep stirring until liquid boils.
  
• Cook for another 5 minutes.
  Tips: For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).

Sisig Recipe

Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Estimated cooking time: 3 to 4 hours

Sisig Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

Sisig Cooking Instructions:

• Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
• Drain and cool to room temperature.
• Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
• Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
• Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
• Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
• Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Sio MY soon

Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

Estimated cooking time: 50 minutes

Shrimp and Pork Siomai Ingredients:

• 1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground pepper

• 1 teaspoon salt
• 50 pcs. large or 100 pcs. small wanton or siomai wrapper
• soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Wrapper:

• 1/4 cup water
• 1 egg
• 1 tablespoon vegetable or corn oil
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour

Chilli Paste:

• 1/8 kilo Chillies (Siling Labuyo)
• 3 tablespoons cooking oil
• 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:

• Mix all the ingredients for the filling in a bowl.
• Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
• Meanwhile, boil water and brush steamer with oil.
• When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
• Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
  Wrapper:
• Beat egg and mix with flour till free of lumps.
• Bring water, cooking oil and salt to a boil, then pour in flour.
• Remove from heat and beat until mixture forms a ball.
• Divide the dough into 1 1/4 -inch balls.
• Roll each ball on a floured board until paper thin. Set aside.
• Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.
  Chilli Paste:
  
  
  Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.