Pinugutang Hipon

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." 

~Bubba (Forrest Gump)

If you're from Rizal province, you're probably familiar with pinugutan. Pinugutan or Pinugutang hipon is a sour soup made from shrimps (head removed) and vegetables. This healthy soup gets a hint of natural sweetness from kamote (sweet potato) and kinapal (sweet tamarind). I recommend to pair it with crispy fried fish... hmmm so yummy!

INGREDIENTS:
2 cups shrimp
3 to 4 cups water
2 medium size gabi (taro), cubed
2 medium size kamote (sweet potato), cubed
1 small labanos (raddish), sliced
7 pieces okra, halved
2 thumb size ginger, sliced
1 shallot or red onion, sliced
1 kinapal (sweet tamarind paste ball)
1 bundle kamote tops or kangkong
2 Tbsp canola oil or any vegetable oil
1 Tbsp fish sauce
salt and pepper to taste

PROCEDURE:
1. Wash the shrimp with running water, drain. Remove the head of the shrimp. Gently pound the shrimp head, add small amount of water to extract the juice. Drain. Set aside the extracted juice.

2. Put a little oil in a pan. Saute the onion and ginger. Once the onion becomes translucent, add the shrimp. Season it with fish sauce.

3. Add the extracted shrimp juice and water. Cover the pot. Bring to a boil. 

4. Meanwhile, put the kinapal in a bowl. Put a little warm water (about half cup) and gently squish it by hands or mash it. Strain to remove the seeds. Set aside.

5. Once the soup is boiling, add the gabi (taro) and kamote (sweet potato). Cook for about 10 minutes.

6. Add the labanos (raddish), okra, and the kinapal extract. Season with salt and pepper.

7. Mash some kamote and gabi to make the soup slightly thick and sweet. 

8. When the vegetables are already cooked. Add the kamote tops. Cover and cook for a minute. Turn off the heat.

9. Serve with rice and fried fish. Share and enjoy!

QUICK NOTES:
1. If kinapal is not available in your area, you may use green mango, fresh tamarind, kamias, or other souring agent. Or if you want to make it simple and easy, just use sinigang mix or bouillon. But personally, I still prefer the natural one.
2. You may also add other vegetables like sitaw (string beans), toge (bean sprout), and talong (eggplant).
3. Some uses freshly catch fish like mud fish instead of shrimp, they called it binarutak. I never tried it but I'll make it soon.

Yield: 3-4 person


Happy day always,

Rhea

Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea