Shrimp Sinigang

Sinigang is a Filipino dish famous for the variety of ingredients. The Filipino's resourcefulness is best seen in his preparation of sinigang.  The choice of pampaasim or souring agent is vast - kamias, sampalok, tomatoes, ripe guavas, young pineapple or even kalamansi juice.  Sinigang often  incorporates fish, pork, beef or shrimp.  This time we will use Shrimps for our recipe!

2  cups rice washing or water
15  pieces kamias
1  small onion, sliced
1  tomato, sliced
2  pieces radish, quartered
1/2  kilo shrimps
1  bundle kangkong, cut into 2" lengths
1-2  pieces siling haba
salt or patis to taste

Put half or rice washing or water in a pot.  Add kamias.  Cook until tender then mash.  Add onions, tomatoes and remaining rice washing  Bring to a boil then add the radish.  Add shrimps, kangkong ang siling haba.  Let boil for 2 minutes.  Season to taste.

Courtesy of The Maya Kitchen

Milo Ice Candy

Ice Candy is one of the usual summer treats of the Filipinos, especially the kids. It is a frozen juice or shaked fruits in little ice bags where one would have to nibble at the end of the plastic to sip or bite the ice candy.

Ice Candies comes in different flavors. Most common are orange, mango, buko and grapes.

To make an ice candy, one needs to have ice candy bags, funnel and fresh fruits or juices, depending on the Ice Candy flavor you wish to make.

This frozen delight doesn't only keep one cool during summer days but it can easily transport him/her back to childhood in just one sip of its chilled sweetness.

Milo Ice Candy

I made these Milo Ice candies recently.... I just mixed 3 sachets of Milo with 2 glasses of water. Put it in the ice bags and freeze it. You can make 10-12 ice candies. Enjoy!

Cookies and Cream Polvoron

Polvoron is a powdery Philippine sweet. It is Spanish in origin (polvo is Spanish for "powder"). The original Spanish polvoron is a flaky, soft, rich, shortbread-type cookie made with flour, lard or vegetable shortening, powdered sugar and cinnamon. The dough is refrigerated, then rolled out, cut and baked. The Philippine version is very different, being made of a mixture of toasted flour, powdered milk, sugar, and melted butter. Other ingredients like pinipig, chocolate cookies or chopped nuts may be added. The mixture is molded into oval or round shapes with a polvorera (a special mold which allows the formed sweets to be discharged easily without crumbling). Once molded, polvoron is wrapped in cellophane or Japanese paper. The sweet powder may also be used to fill small barquillos (rolled cookies) for a cookie called barqueron.

Toasted flour

Powdered milk

Sugar

Chocolate cookies

Butter

Cookies and Cream Polvoron

1 1/2 cup all-purpose flour
1 cup powdered milk
3/4 cup sugar
1/2 cup crushed chocolate cookies
1/2 cup butter, melted
1/2 cup butter, melted

Toast flour until brown in color while stirring constantly. In a bowl, combine the toasted flour, powdered milk, sugar and chocolate cookies Add melted butter and mix well. Using oval or round-shaped polvoron molder, mold and wrap individually in colored Japanese paper or cellophane.

* Do not crush the chocolate cookies finely or its color would dominate your polvoron. You want the polvoron to look like the classic polvoron with specks of cookies

Togue Guisado (Sauteed Bean Sprouts)

This recipe is quick and easy one. So, try it! :)

1/2 kilo pork or shrimps, thinly sliced
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 carrot, thinly strips
1 red bell pepper, thinly strips
1 green bell pepper, thinly strips
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce (optional)
salt and pepper, to taste
1/2 to 1 kilo togue (bean sprouts)
1/2 cup water or broth
chopped green onions, for garnishing


1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns lightly brown.

2. Add garlic and onions; saute for a few minutes until onions are soft and translucent.

3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.

4. Add water or broth and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat Gently stir to blend.

5. Transfer to a serving dish. Garnish with chopped green onions (if using) and serve.