Hurrah! Something homecooked!! I’m starting to think I’m not gonna be able to prepare something new at home anymore. Ever since peanutbutter♥ came home last thursday, we’ve mostly been eating out and cooking those familiar dishes that he missed when he was in Dubai.
I’ve been adjusting a lot because Ykaie is also going to school on a, kind of, whole day schedule which means she’s having lunch there. I wake up at 4:30 in the morning from mondays to friday cooking breakfast for all of us and lunch for Ykaie to bring to school. Man, it is hard! It feels like I’m back in college, except I have a six year old to wake up, give a bath to, and feed as well.
It’s really great that peanutbutter♥‘s here to take Ykaie to school and I don’t have to change clothes anymore to do it myself like the first three days. Not that her school is very far.
I’ve been eating Tatampal ever since I was child– my nanay taught me how to. She was born in Navotas and Tatampal is as common as Bangus there. The only way we cook it is steamed and then served with a spicy vinegar-fish sauce dipping sauce. Today, I also tried dipping it in calamansi-butter sauce and it works just as well!
You might be wondering how it tastes? Well, it tastes like a cross between a shrimp and a crab.
Tatampal is one of the seafood that peanutbutter♥ missed. It’s one of the seafood I missed seeing on the table too!
Have you had Tatampal before? Or do you have other ways of cooking it aside from steaming? Please share it on the comment section so we can also try it.
I got this for ₱280 per kilo from the Malabon Wet Market.Print
Steamed Tatampal (Mantis Shrimp)
- 1 Kilo of Fresh Tatampal (Mantis Shrimp)
- Half Cup of Water
- 1 tbsp of salt
- 3 tbsp vinegar+ 1 tbsp fish sauce + chopped bird’s eye chili
- Or 3 tbsp melted butter + 1 tbsp calamansi juice
- Wash Tatampal with water to clean it.
- Put all of it in a pot along with the water and salt.
- Bring to a boil and simmer for 5 minutes until the skin changes color from gray to reddish brown.
- Turn off heat and drain.
- Make the vinegar dipping sauce by mixing vinegar, fish sauce and bird’s eye chili.
- Make the butter sauce by mixing melted butter and calamansi juice
- Serve with hot steamed rice