Compiled Recipe – Ginataang Hipon

Ginataang Hipon

* 2 tbsp. cooking oil
* 2 cloves garlic, minced
* 1 medium red onion, sliced
* 1 piece ginger (thumb-sized), sliced
* ½ kilo shrimp, medium sized
* 2 cups coconut cream (kakang gata)
* 3 pieces green finger chili (siling haba)
* ground black pepper (to taste)

1) Pre-heat oil in a medium-sized pan. Sauté garlic, ginger, and onion until fragrant or the onion turns translucent.

2) Add the shrimps and sauté until it turns orange or about 5-7 minutes.

3) Pour in the coconut cream and let it simmer over low flame for 10 minutes. Season with salt and pepper.

4) Add the finger chilies and simmer for 2 to 3 minutes. Serve warm.


Compiled Recipe – Peppered Shrimp with Noodle

Peppered Shrimp with Noodle

* 1 kilo shrimp, large, de-veined
* 1 tsp. whole black peppercorns, crushed and divided
* 2 tsps. sea salt, divided
* 2 tbsp. vegetable oil
* 6 cloves garlic, minced
* lemon wedges (to serve)
* 450 grams miki noodles, fresh, wide
* 2 tbsp. sesame oil, plus extra to toss
* 3 ½ tbsp. soy sauce
* 2 tbsp. rice vinegar
* 1 tbsp. peanut butter, preferably unsweetened
* 1 tbsp. sugar
* 1 tbsp. ginger, finely grated
* 2 tsps. chili garlic paste (or to taste)
* 1 small cucumber, sliced thinly
* peanuts, fried, crushed

1) Make the peppered shrimp: Pat shrimp dry. Place shrimp, half the crushed peppercorns and half of the salt in the bowl. Toss to coat shrimp.

2) Heat vegetable oil in a wok or a large pan over medium high heat. Add garlic and the rest of the peppercorns and salt; stir fry for 1 minute.

3) Add shrimp and stir-fry until opaque, about 3 to 5 minutes. Do not overcook.

4) Place shrimp and lemon wedges on a serving plate. Set aside.

5) Make the sesame noodles: Boil noodles in a large pot of water for about 5 minutes (they should still be a bit chewy). Drain, rinse with cold water, then drain again. Toss noodles with some sesame oil to keep them from sticking to each other.

6) Whisk together 2 tablespoons sesame oil, soy sauce, vinegar, peanut butter, sugar, ginger, garlic and chili garlic paste in a bowl. Taste then adjust seasoning. It should be a balance of sweet, spicy and salty, with a bit of zing from the ginger.

7) Pour sauce over noodles and toss. Place noodles and cucumber slices on the plate alongside the shrimp. Top noodles with peanuts and cilantro, if desired.



Compiled Recipe – Pancit Habhab (Pancit Lucban)

Pancit Habhab (Pancit Lucban)

* 3 tbsp. canola oil
* 1 tbsp. garlic, chopped
* 2 tbsp. white onion, sliced
* ¾ cup pork liempo, sliced
* ½ cup shrimp, peeled
* ¼ cup carrot, julienned
* ¼ cup snow peas (sitsaro)
* 1/3 cup sayote (chayote), julienned
* 2 tbsp. soy sauce
* 2 tbsp. fish sauce (patis)
* ¼ cup cane vinegar
* 250 grams miki lucban
* ¼ cup water
* ¼ cup Chinese leafy cabbage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.

2) Add the carrots, sitsaro, sayote, soy sauce, vinegar, and patis. Stir well and bring to a simmer. Add the noodles and cabbage and toss well, then season to taste.




Compiled Recipe – Creamy Shrimp Pasta

Creamy Shrimp Pasta

* 1 cup shrimp, small, peeled and de-veined
* 2 tbsp. lemon juice
* 3 tbsp. orange juice
* ½ tsp. lemon zest
* ½ tsp. orange zest
* 3 tbsp. cilantro, chopped, plus extra to garnish
* 1 finger chili, minced
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp. sea salt
* 400 grams pasta
* ½ cup calamansi juice
* 2 tbsp. oil
* 2 cloves garlic
* ½ cup basil leaves, fresh
* 3 ripe avocados, flesh only
* 1/3 cup walnuts, chopped
* 6 tbsp. parmesan cheese

1) Make the ceviche 30 minutes before serving time. Blanch shrimp in pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

2) Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

3) Meanwhile, blend calamansi juice, olive oil, garlic and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

4) Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with parmesan cheese and garnish with cilantro before serving.


Compiled Recipe – Shrimp and Peanut Noodles

Shrimp and Peanut Noodles

* 350 grams spaghetti noodles
* ½ cup creamy peanut butter
* ¼ cup soy sauce
* 2 tbsp. all-purpose cream
* 2 tbsp. white vinegar
* ¼ cup sugar
* 2 tbsp. vegetable oil
* 2 tbsp. sesame oil
* 2 cloves garlic, chopped
* 2 teaspoons grated ginger
* 400 grams shrimp, peeled and deveined, use medium sized shrimp
* 1 (198 gram) can shiitake mushrooms, drained and sliced
* ¾ cup dry roasted peanuts
* salt
* ½ cup sliced green onions ( ½-inch lengths)

1) Cook spaghetti noodles according to package directions. Drain, reserve pasta  cooking water and set aside.

2) Mix peanut butter, soy sauce, cream, vinegar and sugar in a bowl; stir until sugar is dissolved. Set aside.

3) Heat oils in a large pan or wok over medium high heat. Sauté garlic and ginger until fragrant, about 1 minute. Add shrimps and cook until they turn pink. Remove shrimps from the pan; set aside.

4) Add mushrooms to the same pan; sauté for 1 minute. Add peanut butter mixture and ¼ cup pasta cooking water. Simmer for 2 minutes.

5) Add peanuts and cooked spaghetti; toss to combine. If sauce is too thick, add another ¼ cup pasta cooking water. Season with salt. Add shrimps and green onions; toss to combine.

6) Transfer to a serving dish and serve hot.


Compiled Recipe – Soy Glazed Crispy Shrimp

Soy Glazed Crispy Shrimp

* 1 cup chicken stock (or ¼ chicken bouillon cube dissolved in 1 cup hot water)
* 2 tbsp oyster sauce
* 2 tbsp dark soy sauce
* ½ cup brown sugar
* ¼ cup sweet chili sauce
* 4 cloves garlic, smashed
* 1 tsp sesame oil
* salt
* ground black pepper
* ¾ tbsp cornstarch, dissolved in 1 tbsp water
* 1 tsp sesame seeds, toasted
* vegetable oil (to deep fry)
* 2 cups cornstarch
* ½ cup all-purpose flour
* 1 tsp salt
* ½ tsp ground black pepper
* 1 kilo shrimp (large), peeled and de-veined with tails left on
* 2 large eggs, beaten
* steamed white rice (to serve)
* chopped green onions (to garnish)

1) Make the soy and chili glaze: Combine chicken stock, oyster sauce, soy sauce, sugar , sweet chili sauce and garlic in a saucepan over medium heat. Bring to a boil then lower heat and simmer for 2 to 3 minutes.

2) Add sesame oil. Season to taste with salt and pepper. Cook for 30 seconds.

3) Add dissolved cornstarch and cook for 1 minute or until thick. Add sesame seeds. Set aside and keep warm.

4) Heat oil in a deep, heavy bottomed pot over medium heat.

5) Combine cornstarch, flour, salt and pepper in a shallow bowl . Dip a shrimp in beaten egg, letting the excess drip off. Dredge in cornstarch mixture.

6) Gently add shrimp to hot oil. Repeat with remaining shrimp, cooking in batches to avoid overcrowding the pot. Cook for about 1 minute or until coating is crisp and golden. Drain on paper towels.

7) Pack rice in containers, top with shrimp, drizzle with glaze and garnish with green onions.


Compiled Recipe – Shrimp Tempura

Shrimp Tempura

* 8 pieces shrimp or prawns (sugpo), shelled and deveined with tails left intact
* 1 cup tempura flour (available in Asian/international aisle of most groceries)
* salt (to season)
* pepper (to season)
* 1 piece egg
* 1 cup water, ice cold
* canola oil (for deep frying)
* 3 tbsp all-purpose flour

1) Make the tempura: Lay the prawns flat on a chopping board, belly side down. Make shallow slits along the back to prevent the prawns from curling when fried. Set aside.

2) Season tempura flour with salt and pepper; set aside. Place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. Set aside and keep cold.

3) When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all-purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.


Compiled Recipe – Grilled Jerk Shrimp

Grilled Jerk Shrimp

* 1 tsp ground allspice
* ¼ tsp ground cloves
* ¼ tsp ground cinnamon
* ¼ tsp ground nutmeg
* 1 ½ tsp dried thyme
* 1 tbsp garlic powder
* 1 ½ tsp sugar
* ½ tsp ground ginger
* 2 tsp salt
* ½ tsp black pepper
* 2 tsp onion powder
* 1 tsp ground cayenne powder
* ½ tsp ground paprika
* 500 gram shrimp
* 2 saba bananas, peeled, sliced on the diagonal and fried
* ¼ cup vegetable oil
* 2 cups rice mangoes, cubed
* ¼ cup red onions, sliced
* ½ cup corn kernels, cooked
* 2 tbsp oil

1) Make the spice rub: Combine all the ingredients in a bowl. Add shrimp and toss well coated.

2) Thread shrimp onto metal skewers or barbecue sticks, ending with banana slices.

3) Make the mango salsa: Toss all ingredients in a bowl. Set aside.

4) Pre-heat a griller or a grill pan over medium high heat. Brush skewers with oil then grill until cooked, about 2 to 3 minutes, per side.

5) Serve shrimp skewers with mango salsa on the side.



Compiled Recipe – Buffalo Style Shrimp Toast

Buffalo Style Shrimp Toast

* 50 grams blue cheese
* 50 grams cream cheese
* 2 to 3 tbsp mayonnaise
* 1/8 tsp lemon juice
* 3 tbsp butter
* 4 cloves garlic, sliced
* 1 ½ cup shrimp, medium-sized, peeled
* salt (to taste)
* ground black pepper (to taste)
* ¼ cup hot sauce
* 4 slices whole wheat bread

1) Make the blue cheese spread: Cream together blue cheese and cream cheese. Add mayonnaise and lemon juice. Set aside.

2) Melt butter in a saucepan until bubbling. Sauté garlic for 1 to 2 minutes until softened and lightly browned. Increase heat to high. Add shrimp. Season with salt and pepper. Sauté until just pink (Do not overcook). Remove from heat and toss in hot sauce.

3) Cut whole wheat bread into triangles and toast on one side. Spread blue cheese spread then top with 3 to 4 shrimps. Garnish with crumbled blue cheese and 1 stalk diced celery.


Compiled Recipe – Baked Breaded Shrimp with Potato Salad

Baked Breaded Shrimp with Potato Salad

* 1/8 cup canola oil, plus extra (to grease)
* 1 (25 gram) pack crackers
* 500 grams shrimp, medium sized, peeled and de-veined, with tails left on
* ½ cup all-purpose flour, seasoned with salt and pepper
* 2 medium eggs, beaten and seasoned with salt and pepper
* ¼ cup mayonnaise
* ½ tbsp. garlic, minced
* 2 tbsp whole milk
* 2 tsp lemon juice
* salt and pepper (to taste)
* 2 cups potatoes, diced
* ¼ cup mayonnaise
* 1 tbsp carrots, grated
* ½ tbsp. celery, finely chopped
* 3 strips honey-cured bacon, cooked until crispy and chopped finely

1) Pre-heat oven to 400◦F. Grease or line a baking sheet with parchment paper.

2) Crush crackers with mortar and pestle. Transfer to a plate.

3) Coat shrimp with flour, dip in egg and coat with crackers. Place shrimp on prepared baking sheet. Brush with oil. Bake for 5 to 7 minutes or until cooked through.

4) Make the dipping sauce: Combine all ingredients in a bowl; mix well. Season with salt and pepper. Set aside.

5) Make the potato salad: Cook potatoes in a pot of boiling salted water until tender, about 5 to 6 minutes. Drain and place in a large bowl. Add remaining ingredients; mix well. Season with salt and pepper.

6) Serve breaded shrimp with dipping sauce and potato salad on the side.