We go seafood today, enough of too much meat dishes from the holiday, lol. I also cooked the veggie dish Chopsuey which I posted on my kitchen site the recipe, hope you can visit it too.
This is actually my first time to cook this dish and looking through the recipes from different food sites, I find it very simple to do. So here is my Buttered Garlic Shrimp recipe.
- 500 grams medium-large size shrimps
- butter (I used Dari creme)
- 1 tbsp. minced garlic
- salt and pepper to taste
In a pan dissolve butter in low heat, then saute garlic until slightly brown, toss in shrimps and stir gently, covering the shrimps with buttered garlic until shrimps are cooked, season with salt and pepper, serve and enjoy.
Variation: Add 2 chopped hot chili pepper (labuyo) for spicy taste.
Julie’s Bakeshop is known for baking and selling breads and cakes, we’ve been their customers for years now, their products are delicious and very affordable. Two weeks ago hubby left the house for some business deals and went back with “pasalubong” as usual, there was a paper bag with Julie’s bakeshop logo, so I was expecting it will be our favorite buchie with ube fillings. I opened the bag and this what was inside, a colorful round things on sticks which turned out to be Palitaw – a native snack made from grounded sticky rice.
Palitaw (from litaw, the Tagalog word for “float” or “rise”) is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. After excess water is let out from the grinding process scoops of the batter are rolled and the flattened to disk shapes and dropped into boiling water where they float to the surface as flat discs – an indication that they’re done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds. source: Wikipedia
They made variations on this simple native snack by adding different flavors, the violet one has ube taste, the red – strawberry, green for buko pandan and the white has the classic flavor, same with the traditional palitaw these were rolled in grated coconut and sugar minus the toasted sesame seeds. In my opinion they shouldn’t have omitted the toasted sesame seeds coz it created the distinct flavor that are not found in other native rice cakes. One stick with 4 palitaw balls costs only Php 8, cheap yet very yummy.
Disclosure: This is NOT a sponsored post.
If you happen to visit the Philippines, don’t leave before you tasted this authentic local cuisine. Always a part of the feast table in every occasion just like the famous ‘Lechon‘ (roasted pig). Kare-kare is a beef stew with thickened peanut sauce.
There are different variations as to the meat ingredient. You can either use the sirloin part of the beef, oxtail, face skin(maskara), intestine and tripe or a combination of all of them.
- Pechay(bok choy)
- string beans (sitaw) cut into 2 inches sizes
- eggplant slice about half inch thick
- banana heart/bud (puso ng saging) slice same as the eggplant, blanched first (optional)
- 1 med. onion chopped
- atsuete for color (soaked in 1 cup water)
- 100 gms. ground peanut or peanut butter for more taste
- 100 gms. rice powder
- If you are using the innards, boil first in water and a little salt for a few minutes then discard the water, this is to remove any unsavory taste or smell.
- Boil again in another set of fresh water with chopped/diced onions. Simmer until the meat is tender which usually took 1 to 1-1/2 hours if not using pressure cooker.
- When meat is done, add the peanuts and rice to thicken the stock, stir occasionally.
- Add the veggies starting from the banana heart (if preferred), then string beans, eggplant and pechay (note: veggies should be half-cooked only)
- Add the atsuete juice for color. Season with a little bit of salt as it’s best served with sauteed shrimp paste or bagoong.