We are seafood worshippers. Tops on our list are crabs (alimasag and alimango), shrimps (suahe and sugpo), oysters and of course, fish (lapu-lapu, tilapia, hito, to name just three). The preferred method of cooking is steaming, and pretty much on equal footing would be grilling and boiling (as in soup dishes like sinigang and paksiw). Least preferred, of course, is frying.
I’m glad my 3-year old daughter has acquired the same appreciation, if not love, for seafood. Her hands down favorite would be shrimp: steamed, tempura, camaron rebosado, etc. It’s safe to say that as long as it’s shrimp, she really doesn’t care about how it is cooked. :neutral:
Halabos na hipon regularly makes an appearance at our dinner table. To some, this may just be considered as an appetizer. But to us, this is one great ulam (viand) already. It’s very easy to make, too…so easy even a 2nd grader can do it!
Just dump the shrimps in a shallow pot or pan and then pour enough Sprite or 7-Up to cover all of it. Leave the shrimps to soak for at least 30 minutes. Over medium heat, cook the shrimps in the soda. Once the shrimps have turned to a nice orange color, drain them right away. Overcooking the shrimps will make them tough and hard to peel. That’s it! Any simpler than that and one will have to eat shrimps raw. Hahaha!
It’s the choice of dipping sauce where we all differ. I love eating shrimps with either sliced fresh tomatoes or vinegar. Hubby, on the other hand, runs to the other direction at the slightest aroma of vinegar. He either has a side of tomatoes as well, or soy sauce with lemon or lime. Ketchup and sweet chili sauce are very good dipping alternatives as well.
But do eat seafood in moderation, ok?! Too much of even the good things is harmful to your health. Any medical resource will tell you that! At any rate, it’s so great not to be allergic to the treasures of the sea! Haha! ;)