food

Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

Ingredients:
* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.

 

food

Compiled Recipe – Kimchi and Spam Fried Rice

Kimchi and Spam Fried Rice

Ingredients:
* 2 tbsp canola oil
* 1 medium red onion, peeled and sliced
* 1 (400 gram) can button mushrooms, sliced and drained
* ½ cup kimchi, roughly chopped
* 2 tbsp kimchi, liquid only
* 1 ½ tbsp gochujang
* ¼ cube chicken bouillon
* ½ cup water
* 3 cups brown rice, and red rice, day-old
* 1 cup frozen green peas, thawed
* 1 cup nori, sliced into strips
* salt (to taste)
* ground black pepper (to taste)

Preparations:
1) In a large wok over medium heat, heat oil. Add onion and cook until translucent. Add mushrooms, then Spam , cooking until each is heated through.

2) Add kimchi, kimchi liquid, gochujang, bouillon cube and water. Stir to mix and dissolve bouillon cube into the mixture. Add rice and toss to coat.

3) Add green peas and toss to mix. Once peas are heated through, stir in nori then season with salt and pepper, to taste, and serve immediately.

 

food

Compiled Recipe – Crispy Pata with Sauce

Crispy Pata With Sauce

Ingredients:
* 1 ½ kilo pork pata, whole
* 1 tsp black peppercorns
* 2 tbsp salt
* 1 medium red onion, peeled, quartered
* water, as needed
* 1 ½ L oil, for deep frying, or as needed
* ¼ cup soy sauce
* ¼ cup vinegar
* 1 tbsp sugar

Preparations:
1) Place pata in a large pressure cooker. Cover with enough water to cover about an inch over meat. Add peppercorns, salt and onion. Place over medium heat and bring to a boil. Cover, then lock lid. Lower to a simmer. Pressure-cook for about 40 minutes. Release pressure before opening lid. Test for tenderness.

2) Remove pata from the liquid. Discard liquid, or reserve for another use. Wrap pata in foil, then freeze overnight.

3) When ready to cook, remove pata from the freezer. Remove foil. Heat oil in a deep pot over medium heat. Using large tongs, lower pata slowly in the hot oil. Let fry until browned and crispy. Flip and cook until both sides are equally browned and crispy. Drain on paper towels. Serve with dips.

4) Make the classic dipping sauce: Mix soy sauce, vinegar and sugar in a bowl until dissolved. Stir in 1 small onion, peeled, chopped.

 

food

Compiled Recipe – Sinigang na Salmon

Sinigang na Salmon

Ingredients:
* 2 tbsp vegetable oil, divided
* 2 medium red onions, chopped
* 3 tbsp garlic, chopped
* 1 thumb-sized ginger, chopped
* 3 native tomatoes, chopped
* ½ cup bottled tamarind pulp, or 1 small sachet sinigang na sampaloc mix
* 3 tbsp miso paste
* 500 grams salmon steaks
* 1 medium radish (labanos), sliced
* 5 green finger chilies (siling pang sigang), or to taste
* ½ cup cilantro, chopped, plus extra to garnish
* salt (to taste)
* ground black pepper (to taste)
* fish sauce (to taste)
* 2 bunches mustard seeds (mustasa)

Preparations:
1) Heat oil in a heavy bottomed pot. Sauté onions, garlic and ginger just until fragrant.

2) Add tomatoes and sauté until soft. Add 4 to 5 cups water and simmer. Add remaining ingredients except mustard seeds. Simmer over low heat until fish is cooked, about 10 to 15 minutes. Season with salt, pepper and fish sauce.

3) Once fish is almost cooked, add mustard seeds and cook for about 2 minutes. Top with more cilantro. Serve hot.