Thursday, August 20, 2009

Sinigang na Hipon Recipe (Pinoy Style Shrimp in Sour Soup)

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Estimated preparation and cooking time: 50 minutes

Sinigang na Hipon Ingredients:
  • 1 Kilo Shrimp
  • 12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix
  • 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 (fish sauce)
Sinigang na Hipon Cooking Instructions:
  • Boil Tamarind in rice wash or water to soften.
  • Pound and extract all juices and set aside.
  • In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
  • Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper.
  • simmer for 5 minutes.
  • Season with salt or patis.
  • Serve hot.

- from


I'm not a fan of shrimps. Whenever I request Cecil (my wife) of sinigang na hipon, she is surprised.

Sunday, August 16, 2009

Pot Roast with Mushrooms

This pot roast recipe includes onions, mushrooms, garlic, and herbs, along with other seasonings and ingredients.

  • 1 beef pot roast, about 3 to 4 pounds
  • flour
  • 2 tablespoons oil
  • salt and pepper
  • 2 medium onions, halved and sliced
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1/4 cup cooking sherry
  • 1 clove garlic, minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon rosemary, crumbled
  • 1/4 teaspoon ground marjoram
  • 1 small bay leaf
  • 1 can (4 to 6 ounces) sliced mushrooms with liquid
  • 1 tablespoon flour blended with 3 tablespoons cold water


Trim roast then dredge in flour. Heat oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, ketchup, sherry, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms with their liquid and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.
Serves 6 to 8.

- from


I love beef. One of the best pot roast I’ve tasted is in Kafe Kapitan in Marikina.

Saturday, August 15, 2009

German Sausage

Introducing the most common German sausages. They are all delicious and the cause of much national pride. A sausage recipe from a certain area is a closely guarded secret and the sausage as beloved as the town’s soccer team.

Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll. It can be sliced and made into Currywurst by slathering it in a catchup-curry sauce.

Thüringer Rostbratwurst – spices are marjoram, caraway, sometimes garlic and the sausage is formed using casings from pig intestines. These sausages are large and usually grilled.

Make your own bratwurst.

Photo shows bratwurst ready for consumption. Use piece of bread to hold sausage and your hands stay clean. Eat with French fries, mayo and ketchup (Pommes rot-weiss).

- from


Whenever I go to the, I look for and eat a sausage sandwich.

Friday, August 14, 2009

Unagi (Freshwater eel)

Kabaraki is a common way to cook unagi (freshwater eel) in Japan. Boned and filleted unagi are glaze-grilled with this sweet soy sauce based sauce.


1/2 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup sugar


Pour all ingredients in a sauce pan. Put the pan on low heat and simmer for a few minutes, or until sugar dissolves. Stop the heat and cool the mixture. Store the sauce in a sterilized container/bottle in the fridge.

- from


The last time I ate unagi was in 2002 at Rai Rai Ken in Mall of Asia, Philippines. I first tasted grilled unagi in the mid-80's at Kamameshi Restaurant in Quezon City, Philippines. I loved it since then.


My wife says I am very easy to feed. I live in an all-day breakfast meal... egg, sausage, ham or anything fried. There is no challenge for her on what dish to prepare. And I don't comment if the food is not good. I'll just tell if it is too salty, too sweet, too spicy... But the same, I will eat it whatever its taste. What she doesn't know is that there are times that I crave on certain food.