Comments on: Steamed Shrimp

By: lui

lui — Sat, 07 Mar 2009 19:56:16 +0000

another sawsawan option( orig:obando,Bulacan): boil tomatoes in water until skin begins to peel off. lamutakin with a few sprigs of cilantro/ wansoy. add small amt of patis or salt to taste. end product consistecy,salsa like. scoop tomato mixture with your suwahe.

By: Marketman

Marketman — Wed, 11 May 2005 09:50:49 +0000

Bugsybee I love nipa vinegar! Allan that sauce sounds great… will try it the next time I have shrimp! Schatzli, fingers definitely a must!

By: mighty allan y

mighty allan y — Wed, 11 May 2005 05:29:24 +0000

Hi guys. Theres another dipping sauce which i always enjoy preparing whenever my family is having steamed live shrimps(suahe) on sundays. Heat 1 1/2 canola oil in a wok. Once you see smoke rising from the wok(really really hot), pour the super heated oil in a small bowl with 2 tbsp chopped garlic in it. Add half cup of good soy sauce and put a few wansoy leaves and chopped sili.I prefer using light superior soy sauce which i normally buy at this chinese vegetable dealer at Farmers market in Cubao for P60. Pouring just a bit of sesame oil on the shrimps while it is still hot will brighten up the taste and appearance as well! Happy eating!!!:)

By: Maricel

Maricel — Tue, 10 May 2005 21:30:14 +0000

Sibuyas tagalog are shallots.

By: bugsybee

bugsybee — Tue, 10 May 2005 09:21:52 +0000

My late father, a Tagalog, used what he called sibuyas tagalog (what is it in English?) with good nipa vinegar and plenty of chili. Yumyum!