Inihaw na Talong at Tilapia

This dish is simple & easy to prepare, there's no outstanding recipe. All you need is charcoal and barbecue fire cook. One of my most adored late spring dishes.

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 Ingredients
2 medium tilapia, cleaned 
1 tbsp. salt 
Eggplant or Talong 
Tomatoe 
Fish sauce ( bagoong isda )
Calamansi juice

Instructions
There are various ways to deal with plan inihaw na Tilapia, this recipe will control you on the most ideal approach to make fire seared in the simplest way – rubbed with salt and cooked direct over the grill flame broil.



Served with hot rice. Enjoy eating!

Sinigang na Hipon

 (Shrimp in Sour Tamarind Soup)

 Sinigang na hipon is one of my most fav dish. It contains shrimp and mixed vegetables in a tamarind base soup. I used shrimp with shell head in light of the fact that the flavor is still set up.  I cook this dish when the atmosphere is cool.

  
Ingredients:

1 little ginger

1 onion, cut

4 pieces siling pansigang

5 glasses rice water

6 little eggplants, cut

5 tomatoes, cut

1 sachet Sinigang Sampalok

1/2 kilo Shrimp

8-10 stalk of kangkong

salt for taste




 Instructions:

Set water in a pot. Put onion, tomatoes, sili and ginger. Heat to the point of boiling. Include salt and cook for 4-5 minutes. Add the kangkong and eggplant. Cook for an extra 5 minutes.

Incorporate the shrimps and tamarind blend. Allow it to boil. Season to taste.

Happy eating!

READY TO EAT!

Vegetable dish with shrimps and Fried Galunggong

Ingredients

• 2 tablespoon Fish sauce
  
• 1 cup of water
• 1 medium onion, halved and sliced
• 1/2 medium Squash, cut into cubes
• 1/2 medium patola, sliced
• 5 string beans
• 1 tablespoon canola oil
• 3/4 pound  shrimp
• 5 stalk of Malunggay leaves
• 2 eggplants
  
• small cut of  ginger
• 3/4 small sachet of ginisa mix

 

Directions

• In a caserole, put the cooking oil then ginger and shrimps stir- fry until turned in a brown color. Add fish sauce, and water leave it to 3-4 minutes then add the squash,string beans, eggplants, patola and ginisa mix.
•  Cover and allow to simmer for a further 5-6 minutes.
•  Lastly, pour the  malunggay leaves until vegetables are tender. 
• Served with fried Galunggong...Love it! Perfect combination.