Chopsuey is a Chinese dish that is so common to Filipino homes. If I think about it, it’s basically a stir-fried dish with a variety of vegetables, meat or shrimps, and sometimes quail eggs. The sauce is thick and brown, but a lot blander than most stir-fry sauces. Continue reading “Rice Cooker Chopsuey”
It was so weird for me to be browsing through Pinterest, seeing recipes that say Shrimp Boil Foil Bake / Grill and yet nothing in the procedure required any boiling. So Google it is. I learned that this dish comes from the widely popular Louisiana traditional seafood boil. They use crawfish, lobsters, and other kinds of seafood. Throw everything in a boiling pot of water, season it with paprika, cayenne pepper, lemons, and more. Add sausages, ears of corn, potatoes, onions, garlic. Oh my gosh, why have I never been to Louisiana? I’d really want to visit some day. Continue reading “Cajun Shrimp Foil Bake”
Sinigang is a Filipino dish of tamarind broth (and vegetables) with either pork, beef, shrimp, fish, and even chicken. Sinigang na Hipon is the shrimp version. A sour broth with shrimp, the closest one might think of is probably the Thai soup Tom Yum Goong, which is close, but very different because of their love of herbs, and that that’s made sour by lime juice.
I love sinigang and I love shrimps, but that doesn’t always equal to I love Sinigang na Hipon. For one, I feel like it’s so basic. I have not had a mindblowing Sinigang na Hipon. If you read most recipes, it’s just mostly boil this, add that, serve…which makes for an uninterestingly, very common outcome. Continue reading “Sinigang na Hipon (Shrimp in Tamarind Broth)”