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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Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce (Filipino Style)

Fish Fillet with Sweet & Sour Sauce

Fish Fillet with Sweet and Sour Sauce  is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.

There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.

This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.

 

Ingredients:

For the fish:

2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet

1½ cup Japanese bread crumbs

4 pcs. lemon, juice extracted

2 pcs. eggs beaten

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

For the Sweet and Sour Sauce:

2 pcs. of green bell pepper (optional)

2 clove garlic, minced

1 pc. onion, quartered

1½ tbsp. sugar or more

2 tbsp. cornstarch

1 tbsp. butter or margarine

1 cup pineapple juice

¼ cup cucumber, half round sliced (optional)

1 pc. tomato, half round sliced (optional)

¼ cup water

¼ cup vinegar

1 tbsp. soy sauce

 

Directions:

For the fish:

Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.

Rub the fillet with lemon juice, a touch salt and pepper.

Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.

Deep fry over medium heat until golden brown and set aside.

For the Sweet and Sour Sauce:

Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.

Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.

Turn the stove over medium heat, stir constantly until the mixture starts to boil.

Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.

Serve while it’s hot,

Share and Enjoy!!!

Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Print Recipe
Servings
2-3 people
Servings
2-3 people
Ingredients
Servings: people
Instructions
  1. For the fish:
  2. Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
  3. Rub the fillet with lemon juice, a touch salt and pepper.
  4. Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
  5. Deep fry over medium heat until golden brown and set aside.
  6. For the Sweet and Sour Sauce:
  7. Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
  8. Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
  9. Turn the stove over medium heat, stir constantly until the mixture starts to boil.
  10. Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
  11. Serve while it’s hot,
  12. Share and Enjoy!!!
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Arabic Salad With “Kishk”

Arabic Salad With “Kishk”

Arabic SaladMany of us are familiar with Tabbouleh Salad, the Middle Eastern salad usually made with tomatoes, cucumbers, parsley, and cracked bulgar wheat.  It’s become a staple offered at many Vegetarian, Health Food, and Middle Eastern restaurants.  At home we make it too, but really my husband much prefers the Arabic Salad with Kishk.

Kishk or Kashk is basically dried yogurt or curdled milk that can be formed into balls or chunks and later ground into a powder.  It is used in local cuisine from Iran to Mongolia and is known by different names and prepared in slightly different ways.

Arabic SaladIn our house we use the Lebanese, Syrian, or Palestinian Kishk which is made by mixing powdery bulgar cereal with yogurt.  The mixture is usually formed into balls and dried.

We use it to make mensaf (a lamb stew simmered in a liquid form of Kishk), Arabic Salad, and Kafta (ground meat balls) among other things.

I usually get the balls from my sister-in-law who makes them at home, but I’ve also bought jars of powdered Kishk in Middle Eastern markets.

Arabic Salad is quite tasty and very simple to make.  It’s a great starter, side dish or even a light meal.  My kids love to mix it in with a dish of Macluba (and upside down dish of meat and rice) and my husband likes to eat it drizzled with olive oil and pita bread for scooping.

If you don’t have Kishk, no worries, substitute finely grated fresh parmesan cheese!


Sur La Table Healthy Eating_468x60

Ingredients:

1 Large Tomato

1 Medium Cucumber

1 Small Onion

1 Tbls. Finely Minced Garlic

1/4 Cup Finely Chopped Parsley

3 Large Radishes, peeled and finely diced

1 Large Jalapeno, seeds removed and finely dices

1/4 – 1/2 Cup Kishk or Parmesan Cheese, finely grated

Ground Sea Salt to taste

Extra Virgin Olive Oil

Pita Bread

Directions:

Finely dice all the veggies.

Place in a bowl and mix well.

Add desired amount of Kishk or Parmesan Cheese to taste.

Add Sea Salt to taste.

Place on salad plates or shallow bowls for serving.

Drizzle with olive oil and serve.

You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.

Store leftovers in the fridge in a tightly sealed container.  Salad does not keep more than 2 days, and that’s pushing it!


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Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Arabic Salad
Arabic Salad
Print Recipe
Refreshing salad made with fresh tomatoes and cucumbers with a Middle Eastern taste!
Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Finely dice all the veggies.
  2. Place in a bowl and mix well.
  3. Add desired amount of Kishk or Parmesan Cheese to taste.
  4. Add Sea Salt to taste.
  5. Place on salad plates or shallow bowls for serving.
  6. Drizzle with olive oil and serve.
  7. You can scoop it up with fresh pita bread, pita chips, or crackers as a starter or side dish.
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Easy Chicken Shawarma Sandwich

Easy Chicken Shawarma Sandwich

Chicken Shawarma Sandwich

Since returning from our summer vacation in Jordan and Dubai we’ve had a yen for the popular sandwich served everywhere in the Middle East, the ever popular Chicken Shawarma.

Shawarma is really meat, beef, chicken, veal, turkey, lamb, or a mixture of meats, grilled on a vertical spit; pretty much like how the Greeks prepare Gyros.  You see these spits almost on every corner around Amman.  This sandwich or plates are available from the corner snack shop to the food courts in the malls to even the high end restaurants around town.  They range in price from about $1 to $5 depending on where you buy it; but regardless of where you buy and how much you pay you’re almost sure to walk away with something delicious.

At home in Hawaii finding shawarma is nearly impossible, we have very few Greek restaurants and even fewer Middle Eastern ones.  I’m sure we’ve tried them all; some are adequate, but most we’ve found lacking.  The only way to get good Middle Eastern food is to make it at home.

So how was I supposed to make my favorite chicken shawarma?  I don’t own a vertical spit and wasn’t about to buy one; frankly I doubt I’d ever figure out how to use it.  Surely there was an easier way to make this yummy dish using equipment I already own, namely my stove.  I looked online and found several recipes that called for either oven roasting the chicken or frying it on the stove.   I didn’t care how it was cooked as long as it tasted good.  After experimenting with different spices I finally came up with a recipe that my husband says is almost exactly like the chicken shawarma we enjoyed in Amman.

Really the secret is in the marinade, that’s what makes the chicken tender and gives it that tangy spicy flavor.  I marinate the chicken over night, roast it in the oven, then make the sandwich on fresh pita with veggies and that oh so yummy garlic sauce.  The sauce is really a must for this sandwich, to learn how to make it click here.

Shawarma sandwiches are great for lunch, dinner, or snacks.  Really I can eat them all day long!  My grandsons love them too!

My recipe uses FULL FAT Greek Yogurt – I’ve tried it with the non-fat or low-fat yogurts, it doesn’t come out as tender.

Marinade Ingredients:

2 pounds chicken tenderloins – cut in half lengthwise
2 tbls. minced garlic
1 tsp. turmeric powder
1 tsp. cumin powder
1/2 tsp.  paprika
1 tsp. curry powder
1/4 cup FULL FAT Greek yogurt

Sandwich Ingredients:

Fresh Pita or French bread
Garlic Sauce
Tomato slices
Cucumber slices
Sour Pickles

Directions:

Mix all the ingredients together and pour into a ziplock bag.
Put chicken pieces in bag and marinate overnight in the refrigerator.

Place marinated chicken on parchment covered baking sheet.
Bake at 350 degrees for about 20 minutes – turning chicken half-way thru the cooking time.

When the chicken is cooked put your sandwich together.  You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style.  When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together.  Of course if you’re packing them to take along then it’s easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread – then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

It’s really yummy!  Enjoy!

For my Beef Shawarma Recipe click here!

Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Ingredients
Marinade
Sandwich Fixings
Servings: Sandwiches
Instructions
  1. Mix all the ingredients together and pour into a ziplock bag.
  2. Put chicken pieces in bag and marinate overnight in the refrigerator.
  3. Place marinated chicken on parchment covered baking sheet.
  4. Bake at 350 degrees for about 20 minutes - turning chicken half-way thru the cooking time.
Recipe Notes

When the chicken is cooked put your sandwich together. You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style. When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together. Of course if you're packing them to take along then it's easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread - then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

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