Sequel to the Shrimp Recipe! Makin' it Crispy...

What you need... 

Shrimps!!! Shrimps!! and More Shrimps!! =) Believe me, as you take em' out of the fryer, everyone's getting themselves even before you serve them. he he 

So you have to peel the shrimps, remove the veins. The heads usually are not included, but heck, i fried it too! =) 

 so how to make it look yummy and crispy? Prepare the egg whites, flour and breadcrumbs. I tried without breadcrumbs and it was really good as well. 

How to fry your shrimps:

1. Dip the Shrimp in the Flour first (holding on the tail)

2. Next, dip it in the egg white

3. And Dip in the flour again. shake off the excess flour and fry. 

It should come out as this and you know it is perfect! 

 

With this Shrimp Recipe, it should be really quick to turn it inot something unique... like prepare a curry sauce, and dip the shrimp before you serve them... Or you can actually make a lemon butter sauce and dip the shrimp in there too. There are just too many variations... :D You will never go wrong! Buffalo shrimps Style!! =) 

 

Best Shrimp Recipe so far... :D (Chili Garlic Shimps)

I am sure most of us here loves shrimps, right?! Well Here is one good recipe i have learned from my BF. I hope you enjoy, its really very quick to do for something so special. 

What you need:
Lee Kum Kee (1) Chili Garlic Sauce, (2) Chiu Chow Oil and (2) Oyster Sauce
Minced Garlic
Shrimps (Suahe, or Tiger Prawns) - I've tried both and both are excellent choice. 
Butter
1 Tablespoon of cooking oil 
250ML sprite or 7-up
Brown sugar (if you want it sweet rather than spicy)

What you need to do:
Heat pan, put the oil and melt the butter. 
Once all the butter has melted, put in the chopped or minced garlic. There is no need to toast the garlic. Just slightly "fry" the garlic.
Pour in the Sprite or  7-up and Simmer. Once boiled, add about 2 tablespoons of the leekumkee ingredients (adding more as you need it, depending on your taste preference). 
After simmering, add the Shrimps, stirring and cover the pan until shrimps changed its color (orange) make sure not to overcook the shrimps. 
Taste and if you need it to be sweet, add some brown sugar, else... this is done! =) 
Enjoy your meal! :D 

Mexican Hashbrown Recipe

Who wouldn't want or love a hashbrown dinner topped with fresh tomato salsa, and ground beef curry!And that's not all, you get to drizzle it with cheese as well... Yummy! 

So here is my recipe for this wonderful treat - lunch, dinner, snack - whatever time you feel like munching down some goodness then this one is the easiest to make! =) 


What you need:
Ground beef
Curry Powder
Chopped onions
Tomato 
Pickles
Cheese spread
Hashbrowns


What you need to do:
1. Cook the curry, sautee it with onions (chopped), almost cooked, pour in some of the curry powder until the meat's oil  turns a bit yellow (due to the powder). put some black pepper if you like or some chili powder if you prefer it to be a bit spicy. 
2. Set aside when done, make sure to drain the ground beef from the oil. 
3. Put the hashbrowns to oven toaster (still frozen). this will brown the potato while you prepare for the salsa
4 Chop the tomato into bits and pieces - remove the seeds if you may, make sure you still got some tomato juice with the chopped vegetable. 
5. Scoop about 2 tablespoons of pickles and include in your chopped tomatoes, do not forget to put some black pepper and iodized salt to taste.


How to Serve:


Get the hashbrown from the oven, put it in a plate, add the drained beef (about 2 tablespoons), put the salsa on top of the beef, and pour in some cheese spread if you like. =)


Enjoy!! 

 

Crabsticks in Caesar Salad

Im back! And I am off to a healthy start! With that, a simple salad recipe is what i thought of sharing to all of you. =)


Crabstick in Caesar Salad


What you need for the caesar sauce:
Mustard
Lemon extract
Pepper
Salt to taste


Crabsticks
Romaine Lettuce
Cheese, grated
Olive oil


Prepare the Caesar Sauce:
Mix mustard, and lemon extract. make sure to not use the whole lemon, just pour exact amount according to taste, otherwise it may be too sour and tangy.  Pour in additional pepper and salt. 
** You can skip this process of creating your own caesar sauce, actually just buy the ready to eat ones. hehe


1. Cut the Romaine Lettuce into bite sizes do not forget to wash the leaves before you cut.
2. Fry the crabsticks, until desired color. you may serve crabstick as it is (cold). I just prefer it fried. he he 
3. Grate some cheese, parmesan would be okay, but cheddar cheese is an option. 
4. Pour in about 1 tbsp of olive oil while you continue to mix. 
5. Top with Caesar sauce and serve. 

Crabstick in Caesar Salad

Im back! And I am off to a healthy start! With that, a simple salad recipe is what i thought of sharing to all of you. =)

Crabstick in Caesar Salad

What you need for the caesar sauce:
Mustard
Lemon extract
Pepper
Salt to taste

Crabsticks
Romaine Lettuce
Cheese, grated
Olive oil

Prepare the Caesar Sauce:
Mix mustard, and lemon extract. make sure to not use the whole lemon, just pour exact amount according to taste, otherwise it may be too sour and tangy.  Pour in additional pepper and salt.

1. Cut the Romaine Lettuce into bite sizes do not forget to wash the leaves before you cut.
2. Fry the crabsticks, until desired color. you may serve crabstick as it is (cold). I just prefer it fried. he he
3. Grate some cheese, parmesan would be okay, but cheddar cheese is an option.
4. Pour in about 1 tbsp of olive oil while you continue to mix.
5. Top with Caesar sauce and serve.

Panna Cotta with Caramelized Mango: A Quick Dessert Recipe

In our office, there was this cafe that sells really delicious panna cotta.. and since i love to cook, i thought i can also make my own version of the said dessert and so I did! 


For Toppings:
Mango (chopped to small pieces)
Water
Sugar


For the Panna Cotta:
Cream (nestle is better)
Fresh Milk or Small Evap Milk
Unflavored Gelatin
Sugar
Vanilla Extract




















Prepare the Mango toppings
1. Chop Ripe Mangoes into small pieces.
2. Bring water (about half a cup) to boil and put in sugar, until it is melted, or caramelized
3. Put the mango and turn off the heat. Do not boil.
4. Set Aside in a container and refrigerate. 


Cooking the Panna Cotta
1. Pour milk into a cup and put the gelatin powder. Stir to dissolve the gelatin and set aside.
2. Heat the pan, put in the cream/all purpose cream. Mix with about 2 tbsp of sugar. (actually depends on your taste). DO NOT BOIL. 
3. When the cream starts to simmer, put vanilla extract and pour the milk with the Gelatin. Stir constantly and turn off the heat. 
4. Pour into desired mold and chill.

Serve and top with the mango bits. Enjoy!!   

Pinoy Palitaw: A Quick Meryenda Recipe

Ever heard of the Palitaw? I think most of us now just know the common Pinoy snacks such as Banana Q,  Camote Q, or turon. but you can definitely make meryenda family time special by preparing your family a nice plate of Palitaw. I remember my Lola (not biological) Lucing teaching me how to make this pinoy meryenda and it was really easy! 


So here's what you need:
Glutinous Rice (Half a kilo will serve about 5-6 person)
Giniling na Niyog / Coconut meat crushed
Sesame Seed
Refined Sugar
Water for boiling


Glutinous Rice:
1. Prepare the rice for cooking by getting 1 spoon of rice and shaping it in between your palm. 
2. Once the rice is round, flatten with your fingers, put in a dry plate. You may put some flour so the rice won't stick to the plate. 


Cooking the Glutinous Rice:
1. Heat water in pan, when water starts to simmer, put in the shaped glutinous rice. 
2. When they start to float (thus the name palitaw), this means the rice is cooked. 
3. Drain, and put the rice in niyog, covering both sides. Set Aside.


Preparing the "Toppings"
1. Heat dry pan. 
2. Put in the sesame seed, stir and once the seeds turn into brown, turn off the  heat. 
3. Mix the sesame seed with just the right amount of sugar. 


Serve the Palitaw by topping it with the sesame seeds and sugar. =) See the smile in your friends or family's face! they'll never know you did it yourself. he he 

Slow Cooked Pork Pata Kare Kare

Slow Cooked Pork Pata Kare Kare. 


Ingredients:
1 Pack Mama Sita Kare Kare Sauce
Pork Pata
Lily's Peanut Butter
Pechay Tagalog
Eggplant or Talong
Half Clove Garlic
Shrimp Paste (spicy or not)


1. Prepare the slow cooker, put about 1 liter of water and put to high. 
2. In a separate pan, saute pork pata / or pork let cut into smaller bite size with Garlic. Once the Pork leg color turned to pale color, remove from pan and transfer to slow cooker. 
3. You may put some Aji no moto to taste, if you like. otherwise this can be skipped. 
After about 2 hours in the slow  cooker, check the pork leg with a fork if it has become tender. 
4. Prepare the Kare Kare Mix by dissolving the contents into a cup of stock from the boiling pata. 

5. Put the the mixture into the slow cooker, while stirring, make sure there are no lumps. 
6. Leave for another hour, then put the peanut butter. While stirring constantly again. 
7. When the sauce thickens, you may blanch the eggplant in hot water and put together with the Kare Kare. 
8. Once the Eggplant is cooked, put the Pechay Tagalog and simmer for another 5 minutes. 
9. You may simultaneously prepare for the bagoong. Saute the Bagoong in 1tbsp of chopped garlic. 
10. Serve with Hot Rice and its perfect! =)  




*Note that the Recipe may also be cooked in pan, no need for slow cooking if you have got not much time to spare. I chose to "slow cook" the Pork Leg because it gives more flavor, it tastes better and the meat is really tender. 

Broccoli in Oyster Sauce

I would like to share to everyone how successful our version of the Broccoli Vegetable in Oyster Sauce:


What you  need:
Broccoli flower
Garlic
Onions
Oyster Sauce
1 teaspoon cornstarch
1/2 cup water


Saute the garlic and onions, put the broccoli. make sure that you do not overcook the flower. It is best to eat this vegetable crunchy.
Once you put in the broccoli in the pan, pour in the cornstarch that you have dissolved in water; also, Put in about 2 table spoons of oyster sauce while  continuously stirring until it simmers.
Get a fork and see if you can already press in against the vegetable. Be careful not to overcook. 
Serve hot! =)

Picture was only taken from a samsung GT-I5503 phone. 

I can now make a dumpling! =)

Its so nice that I am finally able to make a dumpling on my own - from scratch! So How did I do it? I had a dumpling maker - its only php 66.00 from Japan Home - we bought it the last time my mom  and I went for shopping.

Here is how it looked like...

What you need to make a dumpling:

Giniling or Ground Pork
Carrots
Red Onions
Vetsin(small pack)
Sugar
Hoisin Sauce
Dumpling Wrapper / Molo Wrapper may be used if Dumpling Wrapper is not available

Chop the onions, and the carrots. Mix with the ground pork, put in the vetsin, some sugar, and about 3 table spoon of Hoisin sauce (depending on the amount of ground pork you are using).
Have your wrappers ready and start making the dumplings! The tool we bought from Japan Home is very easy to use!

You may either steam or fry the dumplings. ;) Enjoy!!

* Sorry for not being able to explain this well. ha ha i am not a very good at writting instructions, especially recipes... I will try harder next time... okay?!