Sinigang shrimp cocktail with tamarind sauce

Author: Cabreros, Krisha Mira L. Date: 8/18/2020

Dish: Sinigang shrimp cocktail Section: GARDMA1 BH02 (2019BOLT)
with tamarind sauce
Yield: 2 person Notes:
Amount
:

Ingredients Quant Unit Specifications

ity
Tamarind stew (sinigang):
Tamarind pulp 40 Grams Soaked in a cup of hot water for 15 minutes
Sinigang mix 20 Grams Souring agent for this recipe is a tamarind soup
base mix
Fresh prawns 10 Pieces Peel and devein, but add the head and remove
later.
Red onion 1 Piece Peeled and sliced into half
Tomatoes 3 Pieces sliced into half
Green chili 1 Piece
Rice wash or water 4 Cups
Snake beans 30 Grams Cut 1 inch of the top and bottom part and cut size
of 3 inches
Daikon 20 Grams Peeled and sliced daikon about 1/4" thick
Ginger 15 Grams Peeled and sliced
Taro 1 Piece
Water spinach (kang kong or 30 Grams Remove stems
morning glory)
Tamarind sauce:
Tamarind pulp 20 Grams Soaked in a cup of hot water for 15 minutes
Sinigang mix 10 Grams Souring agent for this recipe is a tamarind soup
base mix
Tamarind stock 2 Cups The singing that we made will be the base for
sauce
Sugar 2 Tables Adds sweetness to the cocktail
poon
Salt 2 Teaspo To balance flavor
ons
Cornstarch 3 Tables Thickening agent for the sauce
poon
Parsley 10 Grams Garnish
Tools and Equipment Needed
Chef Knife 2 Pieces Chef Knife for vegetable and for seafood
Chopping Board 2 Pieces Chopping Board for vegetable and for seafood
Saucepan 2 Pieces Saucepan for Sinigang and tamarind sauce
Weighing Scale 1 Piece To measure the dry ingredients
 Bowls 5 Pieces Medium and small bowl
Sieve 1 Piece To strain the tamarind stew
Spatula 3 Pieces To mix the stew and the tamarind sauce
Liquid Measuring Cup 2 Pieces To measure the liquid ingredients
Tongs 1 Piece To separate the shrimp and vegetables
Procedure:
Sinigang Shrimp

1. Combine the tamarind, onion, ginger, taro, tomato and water in a small saucepan and

bring to a boil over high heat.

2. Strain the tamarind through a strainer and press on the pulp to extract as much water

as possible. Discard the pump and seeds and return the water to the pan.

3. Add the string beans, daikon and the shrimp and simmer for 5 to 8 minutes.

4. Put-in the sinigang mix, kang kong and the chili. Let the kang kong and chili cook using

the remaining heat in the pot.

5. Strain the soup base and separate the vegetable and shrimp.

Tamarind sauce

6. Put the tamarind in the sauce pan along with the tamarind soup base.

7. Strain the tamarind through a strainer and press on the pulp to extract as much water

as possible.

8. Add the Sinigang mix, Sugar, Salt

9. Get a cup of broth that you are cooking and add the Cornstarch, mix them well and

add it to the sauce.

10. Mix the sauce and wait for it to thicken.

Plating:

11. Put the sauce in a glass and top it with the vegetable from the sinigang.

12. Add the prawns to the side of the glass

13. Garnish it with parsley

14. Viola, Enjoy the food.

 Beef Stripe Kare Kare Stuffed Courgette Rolls
Author: Cabreros, Krisha Date: 8/18/2020
Mira L.
Dish: Beef Stripe Kare Section: GARDMA1 BH02 (2019BOLT)
Kare Stuffed
Courgette Rolls
Yield: 2 person Notes:
Amount:

Ingredients Quantity Unit Specifications

Beef Tripe 250 Grams
Beef Cube 1 Cube Acts as a beef stock for base
Peanut butter 1/4 cup Processed until smooth and creamy
Water 5 Cups Warm water
Annatto Seeds 1/4 Cup
Onion 1 Piece Peeled and minced
Garlic 3 Cloves Peeled and minced
Glutinous Rice Flour 2 Tables Thickening agent for the sauce
 poon
Cooking Oil 3 Tables To sauté the aromats
poon
Ground Black Pepper Pinch To balance flavor
salt Pinch To balance flavor
Shrimp Paste 2 Tables Garnish and adds extra flavor to the dish
Bagoong poon
Alamang
Courgette 1 Piece Peel the courgette into ribbons
Tools and Equipment Needed
Chef Knife 2 Pieces Chef Knife for vegetable and for meat
Chopping Board 2 Pieces Chopping Board for vegetable and for meat
Saucepan 1 Pieces Saucepan for kare kare
Weighing Scale 1 Piece To measure the dry ingredients
Bowls 5 Pieces Medium and small bowl
sieve 1 Piece To strain the annatto seed
Spatula 3 Pieces To mix the stew
Liquid Measuring 2 Pieces To measure the liquid ingredients
Cup
Peeler 1 Piece To peel the courgette
Procedure:

Kare Kare:

1. Boil the stripe for 1 hour. Discard water and set the tripe aside.

2. Boil the annatto seeds in the water. Continue to boil for 2 minutes. Set aside.

3. Sauté the onion and garlic with the oil until onion softens.

4. Add tripe and Sauté for a minute.

5. Pour annatto water into the pot while filtering using a kitchen sieve. Let boil.

6. Add Knorr Beef Cube. Stir and then add peanut paste. Pour remaining water. Boil for

8 minutes.

7. Combine rice flour and water. Stir until blended. Pour mixture into the pot.

8. Stir and continue to cook until the texture of the sauce thickens based on your

preference.

9. Season with ground black pepper and salt.

Courgette:

1. Using a peeler peel the courgette into ribbons.

2. Pat down with kitchen towel to remove excess water.

3. Curl a piece of courgette up into a 3cm circle, secure with a cocktail stick and place
 on a serving platter.

4. Repeat with the remaining courgette.

Plating:

1. Spoon the kare kare mixture into the courgette circles, top with a fold of smoked

salmon and a couple of lengths of chives to serve.

2. Sauteed Bagoong for garnishing.

3. Viola, It’s now ready to serve. Enjoy the food.