Shrimp Chopsuey

Ingredients:
water
1 large carrot, peeled and sliced on a bias into ¼-inch thick
½ cauliflower, cut into florets, parboiled
¼ small cabbage, cut into 1-inch thick strips
½ small red bell pepper, seeded and cut into strips
handful of green beans, sliced parboiled
1 tablespoon oil
1 small onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup shrimps, shelled
12 pieces squid balls, sliced and fried
1 tablespoon oyster sauce
1-1/2 teaspoons corn starch
dash of sugar
salt and pepper to taste
baby corn and quail eggs, optional

Procedure:
In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add shrimps and cook, stirring regularly, until color changes. Remove and set aside.
Add parboiled vegetables, bell pepper, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes. Add squid balls.

In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Add cabbage and oyster sauce. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Add dash of sugar. Serve hot.

Creamy Basil Shrimp Pasta

Ingredients:

8 ounces spaghetti noodles

2 tablespoons olive oil

shrimps, peeled and deveined

garlic powder

salt and pepper, to taste

For cream sauce:

2 tablespoons butter

2 tablespoons flour

1 cup milk

Chopped fresh basil leaves

grated cheese

Fresh parsley for garnish, if desired

Procedure:

In a large skillet, cook spaghetti noodles according to package directions until al dente. Drain and set aside.

Heat a grill pan (or gas grill) to medium heat.

Add olive oil and shrimp. Season with garlic powder, salt, and pepper.

Cook for 3-4 minutes on each side, or until heated through and pink. Set aside.

For sauce:

Melt butter over low heat in wide sauce pan, or deep skillet.

Stir in flour and mix with a wooden spoon until blended.

Slowly add milk to pan, careful not to burn it.

When milk is fully integrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.

If sauce too thick, add more milk.

If too thin, add more flour.

Add chopped fresh basil leaves, salt and pepper to taste.

Add shrimp.

Pour over warmed pasta, and cover with cheese. Serve immediately and garnish with fresh parsley, if desired.

Pancit Palabok

Ingredients:
1 pack bihon noodles, cooked according to package direction

Sauce:
2 tbsps oil
1 small garlic head, minced
1 small finely minced onion
2 tbsps achuete water
2 tbsps cornstarch
1 cups shrimp juice (refer to pancit palabok recipe)
2 tbsps patis or salt

Garnish:
chicharon, pounded
finely minced green onions
boiled shelled shrimps
boiled egg, sliced
fried minced garlic
smoke fish flakes (optional)
calamansi

Procedure:
In a skillet, saute garlic and onion. Cook till garlic is brown and onion is transparent. Add the annatto water. Dissolve the cornstarch in the shrimp juice and add to the mixture. Simmer over moderate heat until the mixture is thick. Season with patis (fish sauce) and pepper. Turn off the heat and set aside.

Pour or mix sauce and noodles. Garnish with chicharon, smoked fish flakes, shrimps and green onions. Serve with calamansi.

Shrimp Juice: Saute shrimp heads in butter until orange pour enough water. Add bay leaves. Salt and pepper to taste and boil until water is reduced to half.

Sinigang na Hipon

Sinigang na Hipon is a famous Philippine soup dish composed of shrimp and vegetables. These is cooked in a sour broth usually tamarind.

Ingredients:

1/2 kilo Shrimp

1 small pack Sinigang Mix

1 medium onion (diced)

1 medium tomatoes (diced)

1 piece radish (sliced)

1 small bundle stringbeans or okra

1 small bundle kangkong (cut into 2″ long)

2 pieces green pepper

4 cups ricewash or water

patis to taste (fish sauce)

Procedure:

In a casserole, boil rice wash or water, sinigang mix, onions, tomatoes and radish. Lower fire. Add in shrimps, okra, kangkong and green pepper. Simmer for 5 minutes. Season with patis. Serve hot.