Planning on cooking shrimp balls today. 🙂
Shrimp, flour, egg, kinchay (cilantro), chopped onion, salt and pepper to taste, oil for frying. You can add in veggies like carrots and malunggay.
Mixed all the ingredients in a bowl (except the oil), scoop a tablespoon and form the mixture into small balls (bite size) and deep fry. For sauce: mix vinegar with soy sauce, crushed garlic and chili, a dash of pepper and sugar. You may also use catsup or sweet chili sauce.
Best served with cooked rice.
I hope you’ll enjoy this recipe like we do. 🙂
Hubby and I decided to regularly include paksiw na isda in our menu to cut down on our meat consumption. Paksiw na isda is fish poached in vinegar broth usually seasoned with salt (or fish sauce) and spiced with crushed garlic, onion, ginger and siling pansigang. You may include vegetables like eggplant and bitter melon. (wiki)
The kids don’t actually like paksiw (except for Lechon Paksiw) so we have to cook a separate viand for them. Besides Ayungin, we also love to cook Paksiw na Bangus.
For this one, I used Ayungin (freshwater fish called silver perch). I placed all the ingredients I mentioned above including the fish in one pot and cooked it for over 20 minutes.
Paksiw na isda is perfect for cooked rice and fried rice. Mas lalong sumasarap ang paksiw habang tumatagal ng ilang araw. 😀
You may notice our love for galunggong (round scad) especially when fried. We usually paired it with radish salad, fried eggplant, ensaladang mangga. This time we paired fried galunggong with adobong kangkong and toyo at kalamansi as condiment. Sobrang lakas sa kanin pag ganito ang ulam. 😀
Galunggong is so versatile you can do a lot with it. How about you, what is your favorite recipe for galunggong?