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Sunday Cooking
Sunday, August 12, 2007
Daisy, the fish vendor selling me kilos of fresh fishes came in this morning. I used to buy from her kilos of different kinds of fishes which her husband caught the night before on any day of the week. As long as there's a catch, she brings them to me. This set-up shuns me from going to the market on Sundays. After 2 days of heavy rains there is no catch, according to her. In order to earn during these times she has to do buy and sell. She buys from Dagupan City market and sells them in our own public market. What she brought me this morning are shrimps.

Me and my family are fish lovers. I always see to it that there's plenty in the freezer to last us one week. We love them cooked paksiw or sinigang. For sinigang we alternate using green mango, sampalok, kamias, or kalamansi to turn the broth sour. Sometimes we fry the fish especially if there's vegetable to accompany it. On most days of the week our menu consisted of fish and vegetables. Oftentimes meat is served only on Sundays.

I had my grocery last night and that included the beef for lunch today. But Daisy was pressuring me to try her shrimps. She even gave me a recipe to cook for the shrimps. So I gave it a try and it tasted so good! Though I rarely post a recipe on my blog I decided to share this for the moms who love to cook shrimps for their family. I forgot to ask her though for the title. Maybe we can call it "Shrimp in Pineapple Tomato Sauce" or "Shrimp Casserole" (photo below).

Here is the recipe:
1 kilo shrimps, tentacles removed, washed, and drained
2 tablespoons margarine
1 tablespoon minced garlic
1 small can pineapple tidbits
1 small sachet tomato sauce
1/4 tsp sugar
salt to taste

1. Melt the margarine in a pan. When hot saute the garlic then add the shrimps and saute until the color of shrimp turns pink.
2. Add the pineapple tidbits and tomato sauce. Mix gently, cover and simmer under low heat.
3. Allow time for the shrimp to absorb the sauce, uncovering once in a while to turn the shrimps.
4. Add the sugar and salt according to taste. Mix. You may add freshly ground pepper if you want.
5. Serve immediately. Enjoy your meal!


posted by Amelyn R. Rafael,MD @ 5:38 PM  
  • At 2:47 AM, Anonymous SexyMom said…

    i love shrimps! thanks for sharing--will ask my mom to try th recipe out.

    just dropping by to say "hi"

  • At 4:42 AM, Blogger raqgold said…

    i love shrimps though am allergic to them. will try this recipe soon! thanks.

  • At 10:52 AM, Blogger Ami Dasig Salazar said…

    Kabaleyan (province/townmate),

    I miss those shrimps!!! and the real bonuan bangus!

    I don't get much of those where I am now. We only have the river shrimps, mudfish and tilapia here. I'll try your recipe sometime.


  • At 2:24 PM, Blogger Amelyn R. Rafael,MD said…

    Hi, Dine! the total cooking time is around 30 minutes under low fire. this will give enough time for the sauce to seep into the shrimp's meat. thanks for visiting.
    My BIL is also allergic to them but sometimes he can't control it. we just tell him to be ready with the medicines.
    it's good to hear from you again, Ami. Yes, bonuan bangus are really good! masarap isigang at i-paksiw, also good when grilled.

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About Me

Name: Amelyn R. Rafael,MD
Home: San Fabian, Pangasinan, Philippines
About Me: Family Physician, and Associate Professor (Clinical Anatomy and Medical Physiology)
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