I am angry. Yesterday, a parasite just came in to my internet life. It tried to guess my Facebook password and maybe, behind the multiple tries to hack the online opportunities where I am a member. Good thing, Facebook has this special features that when multiple wrong passwords were typed, it’ll send a message to your email and some of the opportunity website has this feature of blocking an IP address whenever someone typed a wrong password for 5 times.
I really hate these parasites.
But, there is one creature that opposites me. It is the shrimp. Shrimp loves parasites, planktons and many more small organisms.
During my call center years, one of the things that I missed are the home cooked dishes. Due to I wanted to sleep, I can’t cook my own food and always missed meals as waking up just exact for me to prepare for work. One of my worst habits that time (will never do it again) is skipping my dinner and will just grab bars of chocolate sold in the nearby convenient store my office, and will eat them during shift to keep my self from starving.
One of the vegetables that I really missed during that time is sitaw or the String Beans. I love it whatever the way it is cooked, even to the simplest way like sauteing.
Okoy or Crispy Shrimp Fritters is like a hamburger patty, but instead of using beef, you will use the raw materials in making shrimp paste (young shrimps). When cooked this is very crunchy and tasty. It is claimed that Laguna started this dish as snack, but as time goes by Flipinos prefer to eat this as the main course.
There are also recipes using chopped and peeled adult shrimps, but this recipe of mine will use the baby shrimp and some other vegetables.
After a long day isn’t it amazing that we will sip down a little spicy, sour soup? It can really relax our stressed muscles and can rejuvenate us for more tasks waiting for us tomorrow. Here is a recipe that I learned from my mom. It is called Sinigang na matambaka and hipon.
Matambaka is internationally known as big eyed scad with scientific name Selar crumenophthalmus. This is available to countries with tropical climates like Philippines. The best thing about this fish is that it is very tasty, soft and doesn’t have too much bones. To make it more tastier I add hipon (shrimp) and some spices.
As I finished cooking this dish, I took picture of it. My niece, Zoe (refer to hash brown review) asked me if I will eat that and when I said yes, she said “gusto ko niyan, pero ba’t walang kanin?” So we ate together.
My mom, Julita, popularly known as Manang Soling, for me, have most powerful culinary skill. Maybe because, she is the eldest among her siblings and was in charge of cooking meals for her family way back she was single. I am not saying this because she is my mom, but because when she established a mini-carinderya (mini, local version of resto) in front of our Sari-Sari store it’s boom.
She only removed it when a road widening happened.
Moreover, one of my favorite dish cooked by her is the Ginataang Hipon (Shrimp).
Before cooking, I asked her to let me have first the ingredients as I wanted to feature her Giataang Hipon on my blog and she agreed.