Welcome to My Site
If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my early-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Please do not forget to read the latest national and International News in this site . I have also posted some of my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!
Sunday, April 24, 2016
Sinigang na Sugpo( Prawns and Vegetable Soup)
Last week Macrine and I bought 1 lb of prawns for $6.99/lb at Seafood City in Elk Grove. Today is the only time I had a chance to cook it using the easy and simple recipe I have in my file. The recipe is as follows:
1 medium onion, peeled and quartered
2 medium tomatoes, quartered
2 Chinese eggplant, end trimmed and cut into 1-inch chunks
3 bunch of pechay or Chinese boktoy, stems cut and leaves separated
1/4 pound of green beans, end trimmed and cut into 2-inches in length
1 pound shell-on shrimp, tendrils trimmed, washed and drained well
1/4 pouch of Mama Sita Tamarind Seasoning Mix for Sinigang ( about 0.45 oz or 12.5 g)
Garlic Salt to taste. Patis or fish sauce may be used instead of the garlic salt.
1. In a pot over medium heat, bring water( 4 cups) to a boil. Add onions and tomatoes and cooked until softened. Add the eggplant and green beans. Continue cooking until the vegetables are half-cooked.
2. Add shrimps and tamarind seasoning. Season with garlic salt. Continue cooking until the shrimps changes to pink( do not overcook the shrimps) and vegetables are tender but crisp. Add the pechay pushing down into the broth with back of the spoon. Turn off heat and allow the residual steam to cook the pechay leaves. Served hot with fish sauce on the side if desired.
( Note I am an Illongo so I hate Patis, but my wife loves Patis very, very much. Bon Apetite!