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Welcome to Las Vegas, Nevada- the Gambling Capital of US and the City that never sleeps! So, what has this city have to do with this site. The answer is none. I just love the photo, I took during our vacation to this city a couple of years ago. In this site, you will find articles from my autobiography, global warming, senior citizens issues, tourism, politics in PI, music appreciation and articles about our current experiences as retirees enjoying the "snow bird" lifestyle between US and the Philippines. Your comments will be highly appreciated. Please do not forget to read the latest national and international news. Some of the photos and videos on this site, I do not own. However, I have no intention on infringement of your copyrights. Cheers!

Sunday, April 24, 2016

Prawns and Vegetable Soup in Tamarind Sauce



Last week Macrine and I bought 1 lb of prawns for $6.99/lb at Seafood City in Elk Grove. Today is the only time I had a chance to cook it using the easy and simple recipe I have in my file. The recipe is as follows:

Ingredients:

1 medium onion, peeled and quartered
2 medium tomatoes, quartered
2 Chinese eggplant, end trimmed and cut into 1-inch chunks
3 bunch of pechay or Chinese boktoy, stems cut and leaves separated
1/4 pound of green beans, end trimmed and cut into 2-inches in length
1 pound shell-on shrimp, tendrils trimmed, washed and drained well
1/4 pouch of Mama Sita Tamarind Seasoning Mix for Sinigang ( about 0.45 oz or 12.5 g)
Garlic Salt to taste. Patis or fish sauce may be used instead of the garlic salt.

Instruction

1. In a pot over medium heat, bring water( 4 cups) to a boil. Add onions and tomatoes and cooked until softened. Add the eggplant and green beans. Continue cooking until the vegetables are half-cooked.

2. Add shrimps and tamarind seasoning. Season with garlic salt. Continue cooking until the shrimps changes to pink( do not overcook the shrimps) and vegetables are tender but crisp. Add the pechay pushing down into the broth with back of the spoon. Turn off heat and allow the residual steam to cook the pechay leaves. Served hot with fish sauce on the side if desired.

( Note I am an Illongo so I hate Patis, but my wife loves Patis very, very much. Bon Apetite!

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