Happy New Year everyone! :) I would like to start my first entry this year with something just out of the kitchen (and into my tummy) - yes, just today. Real time!
Have you tried Tin Hau Restaurant's Shrimps with Sliced Almond and Mayonnaise? If you have tried it and liked it, just like myself and my colleagues, you might want to try this recipe at home. I can say it's a bit bit close to Tin Hau's (minus the presentation. Hehe.)
I really don't know how Tin Hau made theirs... Lucky and blessed, sometime ago, my Mommy Tess told me to try something similar to it but using candied walnuts as garnish rather than almonds. Since I don't have candied walnuts, at least I have the almond slivers available. Thanks to our nearby Cocoa Pantry :)
For more ka artehan, I would like to name it Puffy Shrimps in Sweet Mayo-Coconut Sauce.
Here goes:
First make your Cream sauce:
2 tbsp mayonnaise
2 to 2 1/2 tbsp condensed milk
2 tbsp coconut cream/ gata
mix them together and whisk until all flavors are incorporated. Set aside.
If I may suggest, start heating your cooking oil in your deep frying sauce pan before preparing the batter to save time and to have your shrimps "deep-fry" ready.
For this recipe, I used about 2 cups of canola oil in a small sauce pan.
For the Shrimps:
about 1/2 kilo medium sized shrimps - peeled and deveined (Suahe)
Batter:
About 3 6 tbps flour
1/2 teaspoon baking soda
1 pinch of salt
About 3/4 cup or less of ice cold water
UPDATE 1/18/10 - after much recall over the phone with Andrea --- for the flour, I remember I used 3 heaping tbsp of flour, double checked it with measuring spoon and it turns out to be about 6 tbsp . You might want to add another teaspoon of flour (to the 6 tbsp) if you want to achieve a little more pasty consistency
Mix dry ingredients and add the ice cold water little by little until dissolved and becomes paste like. (realization w/ Andrea: like elmer's glue texture!)
Throw in the shrimps into the batter and set aside.
By this time the oil may be already hot and ready for the shrimps -
Throw in shrimps one at a time (do not over crowd them) and wait for about 2 minutes until you achieve a light golden brown color, then drain (Repeat process until all shrimps are cooked.)
REMINDER: Please be careful not to include your fingers.
Once done, mix them right away with the sauce, garnish with slivered almonds, or any nut you like (like my Mommy Tess, she uses candied walnuts) or serve as is. :)
The trick to having your shrimps stay puffy and crisp is to have your batter really ice cold, deep fry it, drain it, mix quickly w/ cream sauce and serve it immediately. AS IN PRONTO!
A new year is always equal to one having his/her own new year's resolutions... and one of my many many resolutions this 2010 is to do my best to make more new meals... and to write more. Here.
Everybody Happy!Enter text here.
Since baked potatoes were born in Wendy's I couldn't help but feel sad with the little amount of toppings. Now where is justice there? Can i just say bitin at tipid?
Then came my goal to make my own simple baked potatoes with oozing cheese and lots of bacon bits to die for.
I wanted to submit this recipe to Eden Cheese's Sarap ng Buhay event as a contribution but failed due to laziness. Sorry! Next year nalang! Anyways, I am still happy that my pizza made it there! Yey!
On the photo I used:
3 medium sized potatoes
Stuffing:
1 tbsp butter
1 tsp minced garlic
1/4 cup Cheez Whiz
1/4 cup All Purpose Cream
about 1/4 cup of milk
1/4 cup Grated Eden Melt Sarap, and some extra for topping (optional)
Mashed Potatoes
Topping:
about 100 grams fried bacon bits (drain the oil!)
Because I would rather go the faster way, I boiled the potatoes for about 15-20 minutes until they're tender. Then after waiting a few minutes for it to cool, slice the top horizontally, scrape off the remaining potato meat then set aside. For the bigger potato slice, scoop out about 2 tbsp as if you are making a potato bowl. The scraped and mashed potatoes will be added to the cheese stuffing later on.
While boiling the potatoes, save time by making your cheese stuffing:
In a small saucepan, melt the butter then add the minced garlic, cheez whiz, cream, milk and grated cheese. Allow to simmer then set aside. Add the mashed potatoes and mix well
and then put about 2 tbps of cheese stuffing on the potato or until full.
Top with extra grated cheese if you want, then the bacon bits, then bake it in your toaster for only 10 minutes or until cheese melts
Now I wouldn't have to be sad with other baked potatoes :)
I started this blog because of other great bloggers and realized that it also came through as a therapy (well, until now it still is).
I was dreaming to reach a hundred entries this December, obviously I didn't. Maybe I will, when I reach my first birthday here! So wish me luck!
My making up for lost times with my blog still led to another moment of making up for lost time. What on earth happened to the last 33 days? P-L-E-N-T-Y.
Anyway, it's the holiday season! It's time to cram!
Until my next "making up for lost time"!
In case I don't get back sooner --- Merry Christmas and a Happy 2010 to you all!:)
Just a short break from the banana festival.
Way back 2000 something with a few good friends (if they can still remember!), we pigged out in the wee hours of the morning in this resto along Wilson St. in San Juan called Hap Chan.
Why did we pig out? :P Don't even ask!
One of the best orders we had was their famous Steamed Fish Fillet (Hong Kong style). After that night, I came back for it in every opportunity.
For the past years, I have been trying to make it at home using lapu lapu or gindara fillet. My dad loves it! He loves fish!
I tried it again this time using Cream Dory, and I think this is best fish by far for me to use in this recipe because of its softness and flakyness. Melts in your mouth!
Here's what you need:
For the steamed fish:
3 cream dory fillets, sliced in serving pieces
a pinch of salt and pepper for rubbing the fish
1 tbps of sliced ginger strips
water for boiling
- rub fillets with salt and pepper, put them in your steamer and place the ginger strips on top and on the sides of the fish and steam for a good 10 to 15 minutes. Set aside
For the light soy:
1/4 cup light soy sauce
2 1/2 cups of water (or more if you still find it salty)
1 tsp grated ginger
more or less 4 tsps brown sugar
1 tsp oyster sauce (optional)
about 1/2 tsp of sesame oil to taste
- in a saucepan put all ingredients together, mix well and simmer to a boil.
For the garnish, just prepare:
about 1 bulb of garlic, chopped finely (the more the merrier! i love toasted garlic!)
about 1/2 cup of chopped spring onions
- saute the garlic in cooking oil until golden brown or toasted if you like. Then set aside.
To assemble the dish: put steamed fillets in a serving platter or shallow bowl, pour the sauce and garnish with toasted garlic and chopped spring onions, as seen on the photo and as served in the resto :)
TO my bloggy: Ok, now I am making up for so much lost time with you. I hope you are happy, my dear bloggy! 'Coz I am. *lol*
Have a wonderful Saturday! :)
