Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Easy Buttered Garlic Shrimp Recipe

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Shrimp is popular in the Philippines. Shrimp is usually the first choice when eating in a restaurant. Many dishes can be cooked with shrimp as the main ingredient. There is Nilasing na Hipon, Halabos na Hipon, Camaron Rebosado, Sinigang na Hipon and Shrimp Tempura to name a few.

Best-seller Filipino Cookbooks:

Recipe for Easy Buttered Garlic Shrimp:

Easy Buttered Garlic Shrimp Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Buttered Garlic Shrimp is a simple yet popular dish when cooking shrimp. In fact, it is so easy that one does not even need a recipe on how to do it.

Ingredients

1 Kilo Shrimp
1/4 bar of butter
Garlic, chopped
2 cups of lime soda (7 UP or Sprite)
Parsley
Salt and pepper

Directions

Soak the shrimp in lime soda (7 UP or Sprite) for 10 minutes.
Melt the butter in a frying pan.
Add the chopped garlic and saute until it turns brown.
Add the soaked shrimp and wait until the shrimp is cooked.
Add the parsley, salt, and pepper then stir.
If the sauce is too much, separate the shrimp then wait until the sauce evaporates.
Remove from heat and transfer to a serving plate. Enjoy!

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IMAGE SOURCE: Gibough, CC BY-SA 4.0, via Wikimedia Commons

Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs with Manong’s Special Sauce Recipe

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Fishballs as street food has always been associated with their crispiness and the sauce buyers call “Manong’s Sauce.” Eating fishballs without the sauce is a mortal sin.

Cooking fishballs is the easy part. Imitating manong’s special fishball sauce is every home cook’s dream. Try this version of manong’s sauce. You can have sauce as much as you want! Try making one at home today!

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Recipe for Fishballs with Manong’s Special Sauce:

Fishballs with Manong’s Special Sauce Recipe

Recipe by Yummy FoodCourse: APPETIZER, MERIENDACuisine: FilipinoDifficulty: Easy

Fishballs are always the first to come to mind when thinking about Filipino (Pinoy) street food. It is a guaranteed quick and affordable snack.

Ingredients

Fishballs:
Packed fishballs
Oil (for cooking)
Special Manong’s Sauce:
4 cups water
⅓ cup soy sauce
2 tbsp cornstarch
2 tbsp flour
¾ cup brown sugar
1 shallot, finely chopped or minced
3 cloves garlic, minced
salt

Directions

In a saucepan, combine all of the special manong’s sauce ingredients. Mix well until free of lumps.
Place on stove top then cook by gently simmering in medium-low heat until sauce thickens.
Deep fry fishballs according to your preference.
Serve fishballs with the special manong’s sauce.

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IMAGE SOURCE: Fraida’s Kitchen

Easy Nacho Cheese Dip Recipe

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack.

Easy Nacho Cheese Dip Recipe

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack. You can vary the recipe by playing around with different kinds of cheese such as Gouda or Swiss.

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Recipe for Easy Nacho Cheese Dip:

Easy Nacho Cheese Dip Recipe

Recipe by Yummy FoodDifficulty: Easy

This easy Nacho Cheese Dip recipe goes well with the Party Nachos. This actually is a sauce that can also be put on broccoli or baked potatoes for a tasty snack.

Ingredients

2 cups whole milk
1/4 cup (60g) butter, unsalted
1/4 cup all-purpose flour
2 cups Cheddar cheese, grated/shredded
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Salt and pepper to taste

Directions

Pour the milk into a saucepan. Heat over medium heat. When bubbles begin to form, remove the milk from the heat.
Add the butter to another saucepan. Melt over medium-low heat.
Sprinkle flour into the melted butter. Stir to form a thickened paste.
Pour the warm milk into the flour paste. Pour in gradually, whisking in the milk as you tip it. The sauce will thicken over 5 minutes, as you continue to stir.
Add the cheese to the thickened mixture. Whisk through to help it melt in.
Add the hot sauce and cayenne pepper. Stir through. Then season with salt and pepper to taste. Do a taste test; add more of these seasonings if needed.
Serve. Pour the sauce over the pre-arranged nachos.

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IMAGE SOURCE: Stewart Black, CC BY 2.0, via Wikimedia Commons

Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Langkawas (Alpinia galanga) is a plant in the ginger family that bears a rhizome used largely as an herb in medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as “galangal”. Its common names include greater galangal, lengkuas, and blue ginger. Since this is not very common, we will use lemongrass as a substitute.

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Recipe for Sinamak (Spiced Vinegar):

Easy Sinamak (Spiced Vinegar) Recipe

Recipe by Yummy FoodCuisine: FilipinoDifficulty: Easy

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Ingredients

4 cups cane vinegar (tuba vinegar is preferred)
3 tbsp ginger, sliced
3 tbsp lemon grass, sliced
1 tbsp whole peppercorns
1 cup fresh siling labuyo
1 head garlic
1 long-neck empty bottle, cleaned (container)

Directions

Insert and combine the ginger, lemongrass, garlic, whole peppercorns, and siling labuyo in an empty long-neck bottle (or any clean liquor bottle).
Pour the vinegar into the bottle then tightly cover it.
Lightly shake the bottle and store at room temperature for 3 days to allow the spices to blend with the vinegar (the longer you store it, the spicier it becomes).
Serve as a condiment with soy sauce or fish sauce for your grilled and fried dish. Enjoy!

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IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines. Buchi is a variant of Jiandui, a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.

The Filipino Buchi is a sweet rice cake with red bean paste inside and covered with sesame seeds outside. Fastfood chains, like Chowking, have buchi in their menu. The buchi in our recipe has red bean paste as the main ingredient. Other variants use ube as a filling.

Best-seller Filipino Cookbooks:

Recipe for Buchi:

Easy Buchi Recipe

Recipe by Yummy FoodCourse: DessertCuisine: ChineseDifficulty: Easy

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Ingredients

¼ cup sweet red bean paste
1 ½ cups sweet rice flour
¾ cup water
½ cup sesame seeds
2 to 3 cups cooking oil

Directions

In a mixing bowl, form a dough by combining the sweet rice flour and water then mix well.
Divide the dough into small separate individual pieces.
Roll each individual piece of dough until a spherical (round) shape is formed.
Make a hollow spot in the center of the round dough by pressing the center.
Using a teaspoon or a small measuring spoon, scoop the sweet red bean paste and stuff it in the hollow space of the dough. Fill us much as you can but don’t overfill.
Seal the dough and roll it once more until the shape is spherical again.
Place the sesame seeds in a bowl then roll the dough over it. Make sure that the seeds stick on the dough.
Heat the pan and pour-in the cooking oil.
When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown. This will take about 2 to 3 minutes.
Remove them from the pan and drain excess oil.
Serve hot and enjoy!

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Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder. If you are in the food business, you can add this simple recipe in your menu.

InJoy Philippines is a company catering to aspiring entrepreneurs. InJoy is a brand created by Doxo Ingredients, a manufacturer of food seasonings, ingredients and flavorings for more than two decades. Their years of expertise and modern technology has enabled them to provide quality, innovative, and affordable products for more than two decades.

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Recipe for Easy Beef Kangkong Rice Topping:

Easy Beef Kangkong Rice Topping Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Easy

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Ingredients

Water, 2 1/2 cups
inJoy Beef Bulalo Powder, 1/2 cup or 80g
Cornstarch, 2 1/2 tbsp
Kangkong strips, 150g
Beef loaf, 150g

Directions

Dissolve Beef Bulalo Powder and cornstarch in water. Cook over medium heat and allow to simmer for 1 minute.
Add kangkong strips and sliced beef loaf. Allow mixture to simmer for 1 minute or until thick.
Pour over cooked rice and serve.

Notes

Total food cost per recipe is 45.89 good for 12 servings per batch. Each pack can make up to 75 servings with P4.17 cost per serving.

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IMAGE SOURCE: Injoy

Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.

Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Halabos na Hipon is a Filipino cooking process consisting of fresh shrimp cooked in water and salt. Modern versions of the dish commonly add spices and use carbonated lemon drinks instead of water for a sweeter sauce.

Halabos (also spelled halbus, hablos, or halbos) is a verb meaning “to scald in saltwater” in the Tagalog language.

Halabos is one of the easiest and most common way of preparing crustacean dishes in the Philippines. Traditionally, it only requires boiling whole unshelled shrimp, crab, or other crustaceans in water and a little salt for one to three minutes until they turn reddish-pink. Nothing else is added, and the ingredients are allowed to stew in their own juices. However, modern versions generally use carbonated lemon drinks like Sprite instead of water. Spices may also be added like chilis and garlic. Butter may also be added.

Halabos dishes are usually prefixed by “halabos na”. Examples of halabos dishes include halabos na hipon or halabos na sugpo (shrimp or prawns), halabos na alimango (mud crab), halabos na alimasag (blue swimmer crab), and halabos na ulang (lobster or giant river prawns). A specialty in Zamboanga is halabos na curacha which is made from curacha (the spanner crab, Ranina ranina).
From Wikipedia

Best-seller Filipino Cookbooks:

Recipe for Halabos Na Hipon:

Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Recipe by Yummy FoodCourse: Main, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 Kilo Shrimps
3 tbsp salt
6 cups water
cooking oil for sauteing
For the Dipping Sauce:
4 tbsp Vinegar
1 tsp Salt
Siling Labuyo / Chili (optional)

Directions

In a wok, bring water to a boil.
Add salt and shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Serve with dipping sauce. Enjoy!

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons