There are only two dishes I know how to cook by heart. One is adobo and the other one is this garlic shrimp. I love both dishes and would eat them several times a row when our helper prepared it back in Manila.
1. Tomato and tomato paste
4. Olive oil
|Sometimes I add walnuts and random greens|
Boil the whole tomatoes into a pan till the skin comes off. Put tomatoes in cold water to cool. Put tomatoes in dry plate, take off the skin and seeds while retaining as much juice as possible. Fry the garlic and shrimp until it is orange, then add the tomato (and whatever greens you want to add). Boil and cover for around 30 minutes or until you feel like it.