make fried shrimps last, palatable, how?
By nicanorr
@nicanorr (1789)
Philippines
January 31, 2013 5:07pm CST
My family eats shrimps with gusto. Locally we call it PASAYAN, whereas in other nooks of the country like Manila, they call it HIPON. My wife knows best how to cook fried shrimps to last for a week and yet taste palatable. Cut and trash off antenna only and place shrimps in frying pan after washing them. Start stove and place frying pan with shrimps over, then add cooking oil and enough TOYO to taste. Toyo takes the place of salt so don't add salt. Then before serving while shrimps are still heated in the pan, pour enough "sprite" also to taste, mixing slowly everything with ladle so as not to pull off heads from their bodies. Refrigerated or not, the dish will not smell unlikely days after. Any comment?
3 responses
@jenny1015 (13359)
• Philippines
2 Feb 13
Rarely do we store shrimps in our house. No matter how many kilos are cooked, my kids are sure to chow it down!
But I do love those fried, crispy shrimps from Bacolod. I just love them! Only thing is, it helps me gain so much weight coz of eating a lot of rice with it.
But I do love those fried, crispy shrimps from Bacolod. I just love them! Only thing is, it helps me gain so much weight coz of eating a lot of rice with it.
@teotimoponcerosacena (1550)
• Philippines
31 Jan 13
In cooking to let somebody feel the taste of the food your cooking even if your not an expert. Get some garlic pressed it enough for the juice to come out then put it on the prying fan with a boiling palm oil there you smell the best. Before doing this see to it that what you called pasayan was a minute soaked with the ingredients enough for it to be absorved. but don't forget to disect the pasayan and get rid of the black line inside. It is a little bit poisonou. Just remember the pasayan you said don't need more fire for it to be cooked and ready for eating. Anyway thanks for your info, cooking is an art.
