Prawn Sinigang with Coconut Milk

 

It’s time to make prawn sinigang! Sinigang is a typical Filipino sour soup dish, it’s one of many dishes that really define and represent the Pinoy cuisine. It’s traditionally tamarind-based with good quality vegetables like aubergine, string beans and water spinach, history says sinigang is related to Malaysia’s singgang recipe, that i don’t know much about. This is a version with a twist of coconut milk to add extra thickness to the soup. I like using king prawns but you can also use beef, pork and fish. King prawns on the other hand blends really well with coconut milk. Sinigang is usually served as main dish with rice or to have the soup without the rice is absolutely fine.

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Roasted salmon with honey,soy sauce and ginger glaze

Fish glazed with a hint of Asian flavours. This healthy recipe is incredibly delicious and super easy to make. With the basic ingredients for the glaze, all you need to look forward to is whom to share this meal with. I’m very positive this is something that everyone in the family will enjoy. If you don’t fancy fried rice, this goes well with steamed vegetables too.

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Tom Yum Soup with coconut milk

Tom Yum is a well known prawn soup originally from Thailand, the name itself means “spicy, sour  flavour and the boiling process” but it actually does not take an enormous amount of time to make this dish.

It’s fairly simple, as long as you have all the ingredients ready. My favourite ingredient will always be the coconut milk, it adds that creamy goodness to it, also balance and counter the spicy and sour taste of the dish. Coconut milk is optional, this is just based on how i like my tom yum.

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