Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado

Shrimp Sarciado

Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado.  This favorite Filipino dish is usually done with fish, but  it’s also made with chicken, pork, and eggs. I like it best with shrimp.

Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines.  The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.

The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.

Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.

You can find Patis in the condiment section of an Asian Market.  I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste.  You can also add more eggs if you like.

Ingredients:

1 lb. Extra Large Shrimp – shelled, deveined, tail on

1 Onion – sliced

1 Tomato – sliced

1 tbls. minced garlic

2 tbls. Patis

1 Egg

1 tbls. Oil

Directions:

1.  Saute sliced onions in oil until they start to turn translucent.

2.  Add minced garlic and saute for a minute more.

3.  Add shrimp and cook until they start turning pink.

4.  Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes

5.  Add Patis – stir well to evenly mix sauce in

6.  Add your raw egg – use spatula to “scramble” the egg into the other ingredients.  Be sure you break the yolk first so it will scramble.

Serve over steamed rice.

Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Saute sliced onions in oil until they start to turn translucent.
  2. Add minced garlic and saute for a minute more.
  3. Add shrimp and cook until they start turning pink.
  4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
  5. Add Patis - stir well to evenly mix sauce in
  6. Add your raw egg - use spatula to "scramble" the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
  7. Serve over steamed rice.
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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Pancit Palabok – Filipino Noodle Dish

Pancit Palabok – Filipino Noodle Dish

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Pancit Palabok is a Filipino noodle dish or snack with a Chinese origin. It is often served for meriendas or snacks.

The word Pancit is derived from the Chinese term “pian i sit” which means  convenient food.  The Tagalog word Palabok means  “spiced” referring to the orange color of the dish which it gets from annato seeds.  It has a toppings of  fried garlic, chopped green onions, cut wedges of hard-boiled eggs, cubed tokwa (beancurd or tofu), pork and cooked prawns, flaked tinapa (smoke fish), pieces of chicharon (pork crackling or rind), and a little squeeze of calamansi (lemon juice) all over.

Last Month I ate at Jollibee a very popular Filipino fast food joint.  I ordered  Pancit Palabok, it tasted so good! I thought why not make some at home with my own recipe. My recipe is yummier!  I’m sure you gonna love this.

You can pair it with our homemade healthy drink Lemon Grass Ginger Iced Tea.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang Saging and Banana Que – Fried Banana Skewers!

 

Ingredients:

1/2 pound shrimps, peeled, de-veined, and cooked

2-4 pcs. tinapa or salted smoked fish, cooked, deboned and flaked

8 oz rice noodles or bihon

2-4 pcs. eggs, boiled, peeled and cut in wedges

1/4 pound ground pork

2-3 tbsp. achuete (annato) seeds

2-4 stalks green onions, finely sliced

3 tbsp. cornstarch, dissolved in 1/4 cup water

4-6 cloves garlic, minced and fried

4-6 cups water

2-3 tbsp. fish sauce or patis

1/2 tsp. ground pepper

1/4 cup cooking oil

1-2 tbsp. crushed  pork crackling or rind (chicharon)

1 tbsp. salt to taste

 

Direction:

Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.

Heat oil in a pan, steep the achuete (annato) seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.

Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.

Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose of  the shells.

Thicken with the cornstarch mixture and add the remaining achuete oil.

Stir in 2 tbsp. tinapa flakes, season it with ground pepper.

Assemble on a plate the:

-Noodles

-Sauce

-Tinapa Flakes

-Shrimp

-Ground Meat

-Fried Garlic

-Boiled Egg

-Green Onion

-Ground Pork Crackling (Chicharon)

 

Serve,

Share and Enjoy!!!

Pancit Palabok
Pancit Palabok
Print Recipe
Pancit Palabok
Pancit Palabok
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.
  2. Heat oil in a pan, steep the achuete seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.
  3. Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.
  4. Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose the shells.
  5. Thicken with the cornstarch mixture and add the remaining achuete oil.
  6. Stir in 2 tbsp. tinapa flakes, season it with ground pepper.
  7. Assemble on a plate the: -Noodles -Sauce -Tinapa Flakes -Shrimp -Ground Meat -Fried Garlic -Boiled Egg -Green Onion -Ground Pork Crackling (Chicharon)
  8. Serve,
  9. Share and Enjoy!!!
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