Shrimp Fetuccine by E. Estrada

One good thing about being a teacher is finding your former students liking the things that you also like doing -- cooking and baking.  Eliza Estrada was one of my students in Social Studies way back when I was still teaching at Miriam College.  She's one of my smart and well behaved students who would never ran out of stories to tell.  I recently found out that she posted a dish at FB and I asked her if I could feature this in my foodblog and she immediately said yes.  Thank you dear!  Like many other Filipinos, her dish is made better by tasting as she cooks it.  No big rule in measurements, just trust your instict and your taste buds.  I would surely try this one too as soon as I get prawns.

This is her email:

Saute ng garlic in oil, then add 1 pk of heavy whipping cream (473 ml).. Stir in half a pack of 6blend italian cheese (parmesan, romano, mozzarella, asiago, provolone and fontina), then I just added more parmesan cheese.. Stir under low fire.. I added the shrimp and broccoli. Then stir in fettucine.. Add salt pepper to taste and parsley flakes.. Then remove from fire... :)

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Sinigang na Hipon by J. Cabacungan-Garcia

Sinigang na Hipon (Prawn in Tamarind Soup) has been a family favorite for ages.  Jen, a former colleague, shares this photo and recipe to us.  She has lots of recipe to share with us so watch out for the next ones!

The hipon (prawns or shrimps) can be cooked in a lot of ways but this one is my fave.  The sweetness of the prawns mixed with the sourness of the tamarind produces an awesome taste that makes one's palate satisfied. 

The price of prawns (swahe) in Hagonoy was Php250 - 400/kilo the last time I was there (2011).  How I wish I could get them here that cheap.  Last Easter, I bought half a kilo of tiger prawns for about Au$8 or $9 which means the price per kilo here would be around Au$16 - 18 and sometime it would even go more than that.  Ohhh how I miss Hagonoy!

Ingredients
1 k prawns
1 packet tamarind soup base
1/4 k okra
1 bunch string beans (snake beans)
1 onion, chopped
2 tomatoes, quartered
2 pcs green chili peppers or finger hot peppers
salt to taste

Procedure
Boil water with onions and tomatoes.
Add the shrimps,okra and string beans.
Add the sinigang mix (tamarind soup base) and salt.
Add the okra and chili peppers.
Simmer.

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Lime Glazed Chicken Wings (Racquel)

Another contribution of our wonderful and lovely contributor, Racquel Tolentino.  I am quite sure that this dish will treat your palates to heavenly taste.

I will also try this one this weekend.

If you have any recipe that you want to contribute pleas feel free the forms below.  Thank you.
Ingredients :
1kg chicken wings, tips removed
4 tablespoons lime juice
1 tablespoon white-wine vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
2 tablespoons oil
4 spring onions, diagonally sliced
2 limes, thinly sliced
1/2 cup water
4 tablespoons white sugar
1/2 teaspoon white-wine vinegar

Procedure :
1 Place chicken wings in a flat non-metal container. In a bowl, combine lime juice,inegar,sugar and soy sauce. Pour over the wings and turn to coat.Marinate for 30 minutes or longer.

2 Heat the wok and add oil. Remove wings from marinade and stir-fry about 15 mins. until brown and tender. Add spring onions and stir-fry 1 minute. Pour in the marinade. Stir to coat and heat through. Remove to a platter and keep hot.

3 Add the lime and water to the wok and simmer 2 mins. Stir in the sugar and vinegar, and cook until slices are coated with a thick syrup. arrange slices over the wings. Pour over remaining syrup.

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Smoky Beer Burgers with Creamy Mustard Sauce

This recipe is a contribution of Justine, my former student in Miriam College.  She got it from Rachael Ray's recipes.  She tried and tested it on her palate and she said it turned out really good!  I would try this one someday too...probably this coming weekend.

Ingredients

2 pounds lean ground sirloin

• 1/3 pound smoked Gouda cheese, diced into 1/4-1/2-inch cubes
• 1 medium onion or 1/2 large onion
• 2 teaspoons smoked sweet paprika (2/3 palmful)
• 1 teaspoon ground cumin (1/3 palmful)
• Grill seasoning, such as McCormick brand Montreal Steak Seasoning
• Coarse salt and freshly ground black pepper
• 2 cloves garlic, grated or finely chopped
• A generous handful of fresh flat leaf parsley, finely chopped
• 1 tablespoon Worcestershire sauce
• 1/2 bottle of beer (6 ounces)
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 cup spicy brown mustard
• 1/4-1/3 cup sour cream
• 2-3 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 4 crusty Kaiser rolls, split and lightly toasted
• Green or red leaf lettuce, for topping
• Sliced sweet bread and butter pickles, for topping

Serves 4

Preparation

Pre-heat the grill over medium-high heat.
Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3-4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little EVOO over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6-7 minutes on each side for well done.
Mix mustard and sour cream with dill.
Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

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