Sinigang na Hipon (Filipino Sour Prawn Soup)

Indeed a comfort food for every Pinoy, especially during rainy days in the Philippines. Well, unless your allergy with it! I believe I don't need further intro with this. Here's a very easy recipe of Sinigang na Hipon.

Ingredients:

• 1 Kilo Shrimp
• 1/2 sachet of Tamarind (Sampaloc) Powder
• 1 big Onion (diced)
• 2 big tomatoes (sliced)
• 1 bundle Kangkong (cut into 2" long)
• 2 pieces long green pepper
• 5 cups water
• Salt or Patis to taste

Procedure:

1. In a casserole, boil water, onions and tomatoes.
2. Put the tamarind powder and mix.
3. Lower fire, add in Shrimps. Let it simmer for 5 minutes or until the shrimps are cooked.
4. Put Kangkong and green long pepper. simmer for 2 minutes.
5. Season with salt or patis.
6. Serve hot. Enjoy!

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Choux Pastry (Cream Puff)

A simple yet very tasty and can be very luxurious kind of pastry. This is currently the fad in French pastry menu. One of the famous pastry shop in Paris, Popelini, is offering different flavors of this artistic puff.

It is simply cream puff, stuffed and topped with various cream.

Below is the basic procedure in baking cream puff or better known as choux pastry in France. You can stuffed or topped it with any cream of your choice. As per mine, I just used basic chocolate cream.

Ingredients:

• 1 cup water
• 6 tablespoons butter
• 2 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs

Procedure:

1. Preheat the oven to 425°F (210°C).
2. Put the water, butter, sugar and salt in a medium sized saucepan and place on medium-low heat. Remove from heat as soon as the butter has melted and the water is boiling.
3. Using a wooden spoon, stir in all of the flour at once. Mix for at least two minutes and until the mixture is smooth, detaches from the sides of the pan, and forms a ball. The residual heat of the pan dries the dough as you are stirring.
4. Add one egg and beat the mixture with a wooden spoon until the egg is fully incorporated. Add the other two eggs, one at a time, in the same procedure. Each egg takes about a minute to be absorbed into the batter.
5. You can use a pastry bag to form the pastries, or work with two spoons (one to scoop the batter and the other to slide it off the first spoon onto the tray). If you use a pastry bag, a 1/2 inch diameter tip is good for small puffs and a 3/4 inch diameter tip is good for large puffs. When forming the puffs, keep in mind that each one will at least double in size in all directions.
6. Scoop or pipe the puffs onto a baking tray covered with baking paper. If you wish, use a pastry brush to lightly coat the tops of the puffs with beaten egg. This will give the puffs a lovely shiny and slightly crunchy finish.
7. For small puffs, bake at 425°F (210°C) for 20 minutes. For larger puffs, after 20 minutes of baking, lower the oven temperature to 375° F (190°C), and bake 10 to 15 minutes longer. To insure that the inside of the choux pastry does not get soggy after baking, pierce each puff and return the tray to the oven that has been turned off. Leave them in the oven with the door slightly open for 10 minutes.

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Coconut Macaroons

A very easy and common for us Pinoys is Coconut Macaroons. This is best serve with hot tea for snack.

This recipe in usually not with butter since desicated coconut or coconut flakes produce enough grease on it, but I just find it more tasty with butter. =)

Ingredients:

• 2 cups desicated coconut
• 3/4 cup condesed milk
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup melted butter
• ½ teaspoon vanilla extract

Procedure:

1. Pre-heat oven to 180 degrees Celsius.
2. In a small bowl mix together coconut, milk, flour, and salt.
3. Stir in eggs, butter  and vanilla extract. Mix well.
4. Grease a baking sheet and spoon a mixture by the rounded teaspoon onto the baking sheet.
5. Bake at 180 degrees Celsius for 18-20 minutes. Allow to cool.
6. Serve and enjoy!

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Chopsuey

Chopsuey (Chop Suey) is a dish that consist mainly of different vegetables with chicken, pork, seafood (shrimp or fish) and/ or quail eggs.

It has been a long time since I've noted myself to feature Chopsuey here in my blog, but everytime I cook this recipe, my husband always requested to add noodles on it. Luckily, he is in the mood to have a plain Chopseuy. Yeah, without noodles! =)

So, here is my fabulous Chopsuey!

Ingredients:

• 2 tablespoon garlic - minced
• 1 medium-sized onion - chopped
• 2 tsp cornstarch - diluted in 1/4 water
• 2 tablespoon oyster sauce
• 1 cup green bell pepper,sliced
• 1 small cauliflower, cut into small pieces
• 1 cup carrots, sliced
• 1/4 kg chicken breast - strips
• 1 cup chicken heart, sliced
• 1 cup quail eggs (Cooked)
• 1 can whole button mushroom
• 1 cup shitake mushroom - sliced
• 1 cup young corn - sliced into 2
• 1/4 cup water
• 3 tablespoon fish suce (patis)
• Salt and pepper

Procedure:

1. Saute the garlic and onion
2. Add the chicken and saute for 2 minutes
3. Put-in the chicken heart and let cook for 3 minutes more
4. Pour in the fish sauce and 1/4 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the oyster sauce and simmer for 2 minutes.
6. Put-in the cauliflower and carrots then mix well
7. . Let it simmer for 2 minutes.
8. Add the bell pepper, button mushroom, shitake mushroom, and young corn. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Season with salt and pepper. Mix well.
10. Share and Enjoy!

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