Tag: Filipino

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

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Recipe for Halabos Na Hipon:

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Easy Halabos Na Hipon Recipe (With Dipping Sauce)

Recipe by Yummy Food
Recipe rating: N/A
Course: Main, AppetizersCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

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.

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

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Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Fish escabeche is a common dish in Spain, Portugal and Latin American countries. There are many variations of escabeche but the commonality is frying the fish and the acidic sweet and sour sauce.

Fish escabeche is popular in the Philippines being a former Spanish colony. The style of cooking escabeche is very much similar to the original Spanish version using locally available fish but following the original technique.

Almost all Spanish speaking countries have their own local modification of cooking fish escabeche.

In Spain and Portugal, escabeche is not limited to fish. Other seafood, chicken, rabbit, and pork are used too.

Read more about escabeche in this Wikipedia article.

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Recipe For Fish Escabeche:

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Easy Fish Escabeche Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

606

kcal
Total time

1

hour 

10

minutes

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Ingredients

  • 4 pieces fleshy fish (lapulapu, red snapper, carp)

  • 1 tbsp, 1 tsp salt

  • 1 tbsp, 1 tsp pepper

  • enough flour to dredge the fish in

  • 1 tbsp, 1 tsp minced garlic

  • 1/4 cup ginger (cut into thin strips)

  • 2 cups sliced onions

  • 4 cups red and green bell peppers (cut into strips)

  • 1/2 cup canola oil

  • 8 cups water

  • 1 cup vinegar

  • 1 cup brown sugar

  • 1/2 cup soy sauce

  • 1/2 cup cornstarch

Directions

  • Rub the fish with salt and pepper.
  • Dredge fish with flour and then deep-fry in very hot oil. Set aside.
  • In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
  • In a pan, mix together water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Simmer mixture for about 5 minutes or until the starch is cooked and thickens the mixture.
  • Place the fish on a platter and pour over it the sauce prepared in step 4.
  • Arrange the sauteed ginger, onions, and peppers on top of the fish and serve.

Nutrition Facts

4 servings per container

Serving Size855

  • Amount Per ServingCalories606
  • % Daily Value *
  • Total Fat 28.4g 37%
    • Saturated Fat 2.2g 12%
    • Trans Fat 0.11g
  • Cholesterol 0mg 0%
  • Sodium 4176mg 182%
  • Total Carbohydrate 85.21g 31%
    • Dietary Fiber 4.1g 15%
    • Total Sugars 59.4g
  • Protein 4.22g 9%
  • Potassium 536mg 12%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Pork Embutido Recipe

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Easy Pork Embutido Recipe

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Pork Embutido or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked. Embutido is commonly prepared during Christmas, fiestas, and other special occasions. It can be served hot or chilled, and is usually dipped in banana ketchup or some other type of sweet sauce. Despite the Spanish name, the dish is derived from the American meatloaf. The dish is usually anglicized as Filipino meatloaf.

From Wikipedia

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Recipe for Pork Embutido:

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Easy Pork Embutido Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

1861

kcal
Total time

1

hour 

30

minutes

This easy Pork Embutido recipe is basically a steamed meatloaf filled with eggs, hot dogs, and cheese.

Ingredients

  • 400 grams ground pork

  • 2 raw eggs, beaten

  • 1 onion, finely chopped

  • 1/2 cup raisins

  • 4 pieces whole hotdog

  • 1 cup grated cheese

  • 2 hard boiled eggs, quartered

  • 1 cup carrots, grated

  • 3 tablespoons bread crumbs

  • Salt and pepper to taste

  • 1/2 cup condensed milk

  • 1 head garlic, finely chopped

  • 1/2 cup green peas

  • 1 cup flour

  • 1/2 cup cornstarch

  • 1/2 cup butter

  • Ketchup

  • Parsley for garnish

Directions

  • In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.
  • Mix well, until blended.
  • Spread out half of the mixture on a sheet of aluminum foil (make sure the foil has at least 1 inch more than the meat mixture) into a shape of a rectangle.
  • Arrange the hotdog and hard boiled eggs on top.
  • Slowly roll up the end until it is a long tube.
  • Pinch the ends of the foil to make sure it is tightly sealed.
  • Place the roll in a steamer for one hour.
  • Let it rest for about 10 minutes. Chill.
  • Remove from wrapping before serving, serve with ketchup and with rice. Garnish with parsley.
  • NOTE: You can also fry if you want.

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By Meal Type: Dinner | Lunch

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IMAGE SOURCE: Pinoyads, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

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