Archive | November 2012

Sweet and Spicy Prawns Stir Fry

I have some frozen prawns but I haven’t think of what to do with it. I was thinking of the usual recipes which are “halabos”, “sinigang” or “ginataan” but no! I want something easy yet different this time and here it is ….Sweet & Spicy Prawns Stir Fry. Coming across this dish from a popular site I did think twice as it would mean eating something that is too spicy might be incredibly uncomfortable. But yes, I can always adjust the amount of chili from hot to mild and the sweet taste…ohh i just love it! And so I did try the dish I must say, it was a trial without regrets. It tastes real nice and goes well with either fried rice or steamed rice.

You can try the recipe  below:

Sweet and Spicy Prawns Stir Fry


  • 1 lb prawns
  • 2 teaspoons garlic, minced
  • 3 teaspoons ginger, minced
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 3 tablespoons tomato ketchup
  • 1 teaspoon chopped birds eye chili (labuyo)
  • 1 tablespoon olive oil or any ordinary cooking oil
  • 2 tablespoons scallions, chopped
  • Salt, msg. and pepper to taste

Cooking Procedure

  1. Combine soy sauce, ketchup and  sugar. Mix and set aside.
  2. Heat oil in a pan.
  3. Add ginger and garlic. Cook for 20 to 30 seconds or until light brown.
  4. Put-in the prawns and stir fry for 1 to 2 minutes.
  5. Pour-in the ketchup mixture, scallions, and chili. Stir fry for 2 to 5 minutes.
  6. Add salt and pepper.
  7. Transfer to a serving plate.
  8. Serve with steamed or fried rice.
This entry was posted on November 11, 2012. 1 Comment

Kare-Kare (Filipino Oxtail and Vegetable Stew)

It’s been a long while since I haven’t posted my recipes, but it doesn’t mean I have refrained from cooking. Never will it happen otherwise my family will also stop from eating, it’s just that I got so busy of a lot more significant things than sitting in front of my tablet for a longer time. For today I have done the recipe of Kare-Kare, I should say  this is one of my best, easy and affordable recipe ever.

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans, eggplant and bokchoy or pechay in a sauce thickened with peanut butter. Served on special occasions or as a weekend meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.



  • 1 kg. beef oxtail, chopped into serving pieces
  • 6 cups water
  • 3 tbsp. fish sauce or patis
  • 3 tbsp. olive oil or any cooking oil will do
  • 1 big onion, sliced thinly
  • 2 to 3 cloves garlic, minced
  • Salt and pepper  to taste
  • 1 pound string beans, trimmed
  • 3 pcs. large eggplant, cut diagonally
  • 1/2 cup peanut butter (i usually use Lily’s brand)
  • 1 pack Mama Sita’s Kare-kare mix

Cooking Instructions

  1. Add the oxtails, water and salt to a large pot and set over medium flame. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtails are tender. Skim any scum that rises to the surface. Remove the oxtails to a plate and reserve the stock. You can also use a pressure cooker and it will only take you 30 minutes to tenderize the oxtail.
  2. Heat the oil in a large pot over medium-high heat. Pat the oxtails dry and brown them on all sides in the oil. Remove the oxtails and add the sliced onion and garlic. Sauté until the onion is wilted.
  3. Add back the browned oxtails and reserved stock. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Add fish sauce and pepper to taste.
  4. Stir in the green beans and eggplant and simmer for another 15 to 20 minutes.
  5. In a bowl with a cup of stew liquid dissolve in the  Mama Sita’s kare kare mix together with the peanut butter, beat until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened. Then add pechay and simmer for a minute or two.
  6. Adjust seasoning and serve with white rice and some sautéed bagoong alamang on the side.


  • Other meat can be added to the stew to “beef” it up a bit. Add beef stew meat, beef or pork shanks or ox tripe. You can even use chicken pieces for a lighter version. If you do, cut down the time in Step 1 to about 30 minutes.
  • You can also fry some of the eggplant for garnishing when done, as I did.
  • Kare-kare often has a reddish color from annatto seeds. You can either use atsuete oil as your sautéing oil, or you can make atsuete water. Soak 1 tablespoon annatto seeds in 1/2 cup hot water for 30 minutes. Pulse in a blender and strain the atsuete water through a sieve into the simmering stew.
This entry was posted on November 8, 2012. 1 Comment