Posts Tagged Spicy

Ginataang Hipon (Shrimp in Spicy Coconut Milk)

Here’s What You Need: 

3 large garlic clove, minced
1 (13.5 oz.) can coconut milk (1-3/4 cups)
1/4 cup water
2-3 pieces red chili peppers, chopped (labuyo)
1/4 of medium red bell pepper sliced
1 tablespoons shrimp paste (bagoong)
1 lb. large shrimps
salt to taste
1 long green pepper, sliced for garnishing (siling pang sigang)

Here’s How: 

In a large pot combine garlic, coconut milk, water, red chili peppers, red bell peppers and shrimp paste. Let it boil over medium high heat for 10 minutes. Stirring once in a while. Reduce heat to low. Add shrimps and cook for another 5 minutes. Season with salt if necessary.

Transfer in a serving dish and garnish with sliced long green peppers.

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Kilawing Tanigue (Spicy Kingfish Ceviche)

Here’s What You Need: 

2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk  (optional)

Here’s How: 

In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste.  Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey to opaque.

Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.

Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.

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Spicy Beef Caldereta

Here’s What You Need: 

1/4 cup olive oil
3 cloves garlic, minced
1 medium white onion, chopped
2 medium tomato, chopped
2 tablespoons fish sauce (patis)
2 lbs. beef, cut into cubes
1/2 cup (4 oz can) liver spread
2-3 cups beef stock
1 bay leaf
4 tablespoons tomato paste
1/2 cup green olives
1 medium red bell pepper, cut in one inch length
1 medium green bell pepper, cut into one inch length
1 large potato, cut into 6-8 pcs
4 red chili peppers (siling labuyo), minced
2 teaspoons cornstarch, dissolve in 1/4 cup water
1/3 cup light cream
1/2 cup shredded cheddar cheese
salt and pepper to taste

Here’s How: 

Heat the olive oil in a casserole. Saute garlic, onions and tomatoes over medium high heat. Season with fish sauce (patis). Add the beef  and saute for another 5 minutes until the meat is no longer red. Stir in the liver spread, bay leaf, tomato paste and beef stock.  Turn down the heat to low and let it simmer until beef is tender.

Add the olives, green and red bell peppers, potatoes and chili peppers (labuyo). Cook for another 5 minutes. Add the cream, cheese and cornstarch. Stirring continuously while adding the cornstarch and the sauce becomes thick.  Season with salt and pepper. Cover and let it simmer for 10 minutes. Remove from heat.

Transfer into a platter and serve with steamed white rice.

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