Ginisang Sitaw at Pritong Tilapia

Ginisang Sitaw at Pritong Tilapia
Ginisang Sitaw at Pritong Tilapia. Here is one simple Pares Meal, ginisang sitaw at pritong tilapia, I didn’t have time to go to the market. It was already very late and I need to cook something for dinner and for our lunch at work. I found this beautiful tilapia at the fridge and a couple bundle of sitaw, in less than twenty minutes dinner is ready.

Ginisang Sitaw

Ingredients:

1/4 k. pork, diced
1/4 k. small size shrimp
2 big bundle sitaw, cut into 1 1/2” length
1/2 head garlic, minced
1 medium size onion, chopped
1 big size tomato, chopped
1/4 c. patis
cooking oil

Cooking procedure:

Wash shrimp thoroughly and drain. Remove head, peel off shell and tail of each shrimp. Set aside head, shell and tail. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into a paste shrimp head, shell and tail, dilute paste in 1 1/2 cups of warm water. Pass thru a sieve to separate shells from the juice. Set aside shrimp juice. In a sauce pan, sauté garlic, onion and tomato. Add pork and shrimp, stir fry for 2-3 minutes. Add in patis and 1 1/2 cups shrimp juice simmer for 3-5 minutes. Add sitaw simmer for another 5-8 minutes or until sitaw are just cooked.

Pritong Tilapia

Pritong Tilapia

Ingredients:

4 pcs. tilapia at 1/4 k. each
salt
cooking oil

Cooking procedure:

Remove gills and innards of tilapia. Using scissors cut fins and tails. Wash fish thoroughly and slit cut diagonally at two locations across the middle, drain. Season inside and out with salt. Fry fish in a large frying pan, fry the fish until golden brown and skin is crispy, Drain on paper towels. Serve with a dipping sauce.

Dipping sauce could be a mixture of kalamansi juice and soy sauce or a mixture of soy sauce, vinegar, sugar, chopped onions, garlic and chilli peppers.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Turbo Crispy Pata

Image
Turbo Crispy Pata . “Turbo” in Pinoy cooking refers to a dish cooked in turbo broiler , the most common is turbo chicken . On this post I want to share how to turbo cook crispy pata . This post is actually overdue, several readers have been asking if I had tried to cook crispy pata using the turbo broiler on my first crispy pata recipe a few years back. Click this link Crispy Pata , to see that post. If you are interested there is also a bonelsee version in the archives, click the link Boneless Crispy Pata to see that post. Ok back to my Turbo Crispy Pata , the idea of cooking crispy pata using the turbo broiler is to drain out or at least reduce the fats. With turbo crispy pata we have a healthier version . However the turbo crispy pata would not have the usual crisp skin with moist and succulent meat of a traditionally deep fried crispy pata . At least it is easier to cook, you won’t be dealing with splashes of hot oil. Remember this was my first attempt, th...
Read more