The title says it all, “Crispy crunchy fried shrimps” from my kitchen! My son’s favorite, he could finish a kilo of this dish. Seasoned shrimp with salt, deep in a batter and fry it. You can also coat with cornflakes or bread crumbs if you prefer, before frying.
Served with chopped chilis, scallions, sliced cucumber and browned onions. That’s my crispy crunchy fried shrimps made right at home. GUTEN APPETIT!
CHECK THIS OUT TOO: Thank you so much!
It’s the Filipino version of the Japanese tempura but how we cook camaron rebosado is more similar to the Chinese way of cooking this crispy batter coated shrimps!
* 500 g shrimps
* 1 cup of flour
* 3/4 cup of ice cold water
* 2 to 3 cups of vegetable oil for deep fry
* 1/4 cup of flour in a bowl.
* In a mixing bowl remaining flour , ice cold water and ice mix lightly. This is batter.
* Dredge the shrimps in flour then batter and fry. for the sauce thousand islands or vinegar with crushed garlic and pepper.
That was hubby’s lunch, braised pork ribs. The meat is allowed to absorb the flavors during braising. Inspired by the classic teriyaki dish. Just cut the pork spare ribs, brown them in hot vegetable oil, add finely chopped onions, garlic, and ginger, season with salt, pepper, soy sauce, hot chilli sauce or sambal oelek if you prefer, sweet and sour chille sauce, a little bit vinegar, ginger powder and brown sugar, pour in about two cups of water, bring to a boil, lower the heat and simmer for an hour and a half., until meat is tender. Serve with hot rice! GUTEN APPETIT!
If that’s not easy, I don’t know what is. 🙂
Makes 4-6 Servings
* about 1 kg Pork ribs
* 5 tbsps. Soy sauce
* 4 tbsps. Chilli sauce
* 1 tsp. sambal oelek
* salt and pepper
* 1 tsp. Ginger powder
* 1 tbsp. Vinegar
* a thumb-sized Ginger, finely chopped
* 2 pcs. large Onion, finey chopped
* half a head garlic, finely chopped
* 2 tbsps. dark brown Sugar
* 5 tbsps. Olive oil or any vegetable oil
* 2 cups of water
PLEASE CHECK THIS OUT TOO, it’s all about Braising! Thank you.
This is onother request by my daughter who’s craving for tofu burgers.
Kid friendly BURGER Recipe: This quick, easy, burger recipe is a sure way to get your kids or anyone else to eat tofu. Tofu burgers hold together well, and are great for grilling too.
For a light meal, skip the bun, and serve tofu with ground meat burger patties with steamed veggies or a salad. Here I serve it with fresh mix salad and garlic-yoghurt sauce or dessing, my family loves it very much specially the 2 kids.
A Tip from me,— use leftover burger mix to make sloppy joes, or scambled tofu. Cold burger patties make great sandwiches. Improvise freely with the seasonings and the grains. But if you want onions, use them on the outside, not the inside – they make the mixture too wet.
* 6pcs. extra firm Tofu
* 75g ground meat Pork or Beef (Optional, I added because of my kids preference)
* 1/4 c whole wheat flour or corn flour
* 1 tsp thyme, dried
* 1 tsp coriander or cilantro, dried or powder
* 1/2 tsp garlic powder
* 1/4 tsp ginger powder
* 2 tbsps Soy sauce
* 1 tbsp Worcestershire sauce
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 egg
* some Canola or any vegetable oil for frying
FOR GARLIC-YOGHURT SAUCE OR DRESSING:
* 2 cups of Yoghurt
* 4 cloves Garlic, minced
* 1 tsp. Garlic powder
* some white pepper powder
* some salt
PLEASE CHECK THIS OUT TOO: Thank you so much, HAPPY COOKING and GUTEN APPETIT!
Mung bean sprouts are germinated by leaving them watered with 4 hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for 4 hours over the period of a week.
A very simple recipe after a week of meat!
Here is another version of mine more richer in Tofu and togue. Same procedure of course!
* 2 tbsps cooking oil
* 2 pcs tokwa (hard bean curd)
* 2 tbsps garlic, crushed
* 1 pc onion, sliced
* 2 pcs tomatoes, sliced
* 9 cups togue (mung bean sprout) washed and drained
* 2 tbsps Oyster Sauce
* some ground black pepper
* some salt
* 2 tsps patis (fish sauce)
PLEASE CHECK THIS OUT: Thank you so much! Happy Cooking and GUTEN APPETIT!
The story: Mantis shrimps or “alupihang daga”t in tagalog is from Realto market in Venice. It is almost 4 euro per kilo unlike the price here in Vienna is between 9 up to 12 euro per kilo. Hubby and I we bought lots of seafoods from that market aside from shrimps. While the okra and eggplant is from la Boquiria market in Barcelona the Anchovy Sauce as well. I got it from M & M Supermercado in Barcelona own and run by our fellow countryman. Pumpkin is from the province of Niederöstereich outside Vienna. The only vegetables which is from Vienna is the spinach even coconut milk is an import from Thailand. Would you believe that! Happy Cooking and GUTEN APPETIT!
I never cook this before, now I tried anyway, was not that bad as I expected. Today is my hubby’s birthday and he’s the one who inspired me to try this dish.
“Marami ang nagtatanong sa akin kung ano daw ang tawag sa english ng PUSO ng SAGING, I said BANANA HEART – o di ba ang dali”…
* 1 kilo beef meat (you can add the one with bones also gives more taste)
* 1 small whole Banana heart
* 1 can Coconut Milk
* 1/2 cup of Vinegar
* 4 cloves crushed Garlic (I used whole garlic)
* 1 red Onion
* a Thumb-sized Ginger
* Fish Sauce (Patis) to taste or Salt
* some chili (optional if you want it hot, I used peperoni as you could see on photo)
* some water or soup stock for cooking
Down here I added photos how I arranged it in a pot.
*** First Red Onion, Ginger, Garlic and Peperoni.
*** Then Beef meat.
*** On top the Banana heart or “Puso ng Saging” Then add some water or soup stock , cover and cook.
In a pot put all ingredienst together and bring to boil, once it boils lower the heat and simmer until meat is tender. Season with fish sauce or salt. It’s up to you according to your preference. Thats it, GUTTEN APPETIT!
Freshly quick cooking for me. A stroll inside Lidl Supermarket near our place this vegetable catch my eye, so fresh and they’re really huge and long. For only 99 cent per piece. Sure, their flavor is assertive, but how to cook 👨🍳 them should I make salad 🥗 out of it?
* 1 can of Tuna chunks in brine
* 1 medium-sized Radish ( only the half of of it I used)
* 1 Tomatoe
* 1 Red Onion
* 4 tbsp. Canola oil
* A handful chopped parsley
* Fish Sauce to taste (Patis)
* a Little bit of water or soup stock to make radish tender
Simply heat a pan add canola oil, onion tomatoe 🍅 radish and tuna without liquid. Stir all together then add some water just enough to cook radish to taste add fish sauce (Patis). Served with top parsley. The other half of it I made radish salad.