The Magic of Sinigang na Hipon

I have no appetite since I had colds and was craving for "sinigang". But where will I get "kangkong"? I have been looking for water spinach long time and found some from the filipino store but they are almost drying and ugly. When we went to the grocery to get starbucks I got half pound of shrimp. In short, I cooked "sinigang without kangkong". After our dinner, yuhhooooo I felt so relieved and my appetite is back! Here is the recipe:

Sinigang na Hipon - Shrimp in Sour Soup
* 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2" long)
* 3 pieces long green pepper
* 5 cups ricewash or water
* Salt or Patis to taste

1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.
Note: I used Knorr tamarind pouch instead of fresh tamarind.

New Adobo Master

Adobo is well known filipino dish, when you ask someone from other country which filipino food do they like for sure adobo is on the list. My booboo and Mothra both love adobo and I always serve when she visits us.

The other day, Ma called me.... and there she is now the new adobo master! She cooked adobo based on the recipe I gave her. She was so happy that she learned cooking adobo. Here is the recipe:

Chicken Adobo

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
olive oil or vegetable/corn oil
1 tsp ground black pepper
4 whole black pepper cloves
3 dried bay leaves

1 cup soy sauce
1 cup vinegar or lemon

* I marinate the chicken in lemon, soy sauce and garlic first.

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.

Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Serve over rice.

Sauteed Ground Pork-Ampalaya

I am vegy picky but can't resist an ampalaya (bitter gourd) sauteed in ground pork and egg. Ohhhh yummy!!!
Ingredients:

1/2 lb ground pork
2 medium ampalaya (slice thinly)
2 eggs (beaten)
minced garlic
1 medium onion
1 medium tomato
1 tbsp cooking oil
knorr pork cubes

Instructions:

1. Heat oil and saute garlic, onions, tomatoes and ground pork.
2. Pour in broth. Stir in ampalaya and simmer around 4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.