CAMARON REBOSADO (BATTERED FRIED SHRIMP)

This is the side dish for the Squash and Bacalao in Coconut Milk. Camaron Rebosado is the Filipino version of the Japanese Tempura.

Peel the shrimp and devein. I don't put the shells to waist. I add water and bring them to a boil to make shrimp stock and save them for future use for any seafood dish that needs seafood stock. As for the head it's a preference..i like shrimp heads !

I don't have the exact measurements coz it'll depend on how much shrimp you want cooked.
The batter ingredients: equal parts flour and cornstarch, S&P, eggwhite, water. It should have a pancake consistency.
I cooked the head as well.

TIP: I USE A "SCREEN CONTAINER" TO DRAIN THE OIL FROM MY FRIED FOODS AND MAINTAIN THE CRISPNESS. I BOUGHT THEM AT AN ASIAN STORE BUT YOU CAN ALSO USE A BIG STRAINER/SIEVE, THIS IS WAY BETTER THAN USING PAPER TOWELS. WITH THE PAPER TOWEL THE OIL HAS NO WHERE TO GO BUT BACK TO YOUR FRIED FOOD AND SOMETIMES TURNS YOUR FRIED FOOD SOGGY.

CAMARON REBOSADO IS SERVED W/ SWEET AND SOUR SAUCE.

SQUASH AND BACALAO IN COCONUT MILK (GINATAANG KALABASA UG BULAD)

This is an authentic Filipino dish specifically in the Visayas Region (Cebu Province). Cebu being an island province, fresh or dried fish and lots of seafoods are staple to every meal although pork, chicken and vegetables are equally available as well.

Since i said it's authentic there is nothing to fret, all the ingredients are readily available at Asian stores and even at any ordinary grocery stores. And yes you can substitute or omit some of the ingredients. I will mention some substitution as i go along. This can be a vegetarian dish too, omit the fish.

THE INGREDIENTS: SQUASH OF ANY KIND, GINGER, LEMONGRASS, MALANGA, HORSERADISH LEAVES, SHALLOTS OR ONIONS, COCONUT MILK, BACALAO (SALTED DRY COD)

MALANGA(BISUL)

SQUASH (CALLED KALABASA IN THE PHILIPPINES)

HORSERADISH TREE LEAVES ( MALUNGGAY/KAMUNGGAY) THIS COULD BE PURCHASED FROZEN OF FRESH. http://en.wikipedia.org/wiki/Moringa_oleifera
SPINACH IS A GOOD SUBSTITUTE

BACALAO (BULAD/BUWAD) DRIED SALTED COD. YOU CAN SUB SHRIMP OR ANY FRIED FISH.

I WAS LUCKY TO PURCHASE THE BELLY PART OF THE COD. FOR ME THIS IS THE BEST PART OF THE FISH YOU GET LOTS OF MEAT W/O BONES



I SOAKED THE BACALAO FOR HALF A DAY TO REHYDRATE AND TAKE OUT SOME OF THE SALT. IT'LL ACTUALLY DEPEND ON WHAT BRAND OR WHERE YOU BOUGHT THEM. BUT GENERALLY THEY ARE REALLY SALTY HENCE THE SOAKING AND CHANGING OF WATER 2X

PAT THEM DRY, CUT THEM INTO SQUARES THEN FRY.




WHILE THE DRIED CODS ARE FRYING. CUT AND PEEL THE SQUASH (ABOUT 2 CUPS OR HALF OF A SMALL SQUASH, CUT AND PEEL BISUL (ABOUT 2 SMALL PCS ), GINGER (ABOUT 1 INCH), ONIONS/SHALLOTS(ONE SMALL) AND LEMONGRASS (ONE STICK CUT INTO 2 INCHESLONG), MINCE 1 CLOVE OF GARLIC.



SAUTE' GARLIC, ONIONS, AND GINGER UNTIL ONIONS TURNS TRANSLUCENT. ADD IN THE SQUASH, BISUL AND LEMONGRASS, STIR FOR FEW MINUTES THEN ADD 1/2 CUP OF WATER. LET IT SIMMER UNTIL SQUASH AND BISUL GETS TENDER.

ADD ONE CAN OF COCONUT MILK THEN BRING TO A BOIL.
ADD THE HORSERADISH LEAVES OR SPINACH TOGETHER W/ THE FRIED BACALAO. LET IT BOIL FOR 5 MINUTES THEN TURN OFF THE HEAT. COVER THE POT FOR CARRY OVER COOKING.

IF YOU NOTICED I DIDN'T CALL FOR SALT. THE BACALAO ITSELF IS ALREADY SALTY SO THERE IS NO NEED TO ADD SALT. TASTE IT BEFORE SERVING IF YOU THINK IT NEEDS SALT BY ALL MEANS ADD SALT OR FISH SAUCE IF YOU HAVE.

MY MOM ALWAYS SERVES THIS W/ CAMARON REBOSADO (FRIED SHRIMP) AND STEAMED WHITE RICE.

TIP: MY MOM SMASHES SOME OF THE VEGGIES, IN THIS CASE THE SQUASH AND BISUL TO MAKE KIDS EAT THEIR VEGGIES W/O THEM KNOWING.
I REMEMBER BACK THEN...WE (MY SIBLINGS) ATE THIS WITH GUSTO BUT NOT THE CHUNKS OF SQUASH AND BISUL UNBEKNOWNST TO US, WE ALREADY ATE OUR SHARE OF THE VEGGIES. CLEVER!!! MOM!!!


SQUASH AND BACALAO IN COCONUT MILK (GINATAANG KALABASA UG BULAD)
I FORGOT TO MENTION..I ADDED HOT BANANA PEPPER AT THE LAST MINUTE BUT YOU DON'T REALLY HAVE TO..I JUST WANTED SOME KICK TO THE DISH.

AVOCADO CON LECHE (AVOCADO WITH CONDENSED MILK)

Yes, it is another Filipino way of preparing avocado as a dessert, it's a refreshing "drink". This would definitely cool you down i promise you!

Actually, this is ubiquitous in Asian countries. Other Asian countries add tapioca balls w/c is called bubble drinks..hhmmm...i've got to blog that next time. I remember, growing up, seeing this sold at every street corners by the jars-big jars, right beside a tapioca drink we call sago at gulaman as a refreshing drink. You can also make this w/ papaya, mangoes, guayabano and a lot more.


Ingredients:
2 ripe avocados
Condensed milk
Milk
Ice cubes

1. Cut and slice the avocado into small dice or you mash it.
2. Add condensed milk and more milk if you don't want it thick.
3. Stir and mix well, then add ice.

This is so easy yet so delicious! Put in a blender to turn this into a smoothie. I like mine this way, instant dessert!

AVOCADO ICE CREAM

This is the fourth and the last Philippine Ice Cream flavors i made this summer. Yes, Avocado! And yes, there is more to avocado than guacamole and a sandwich component. In Asian countries avocado is a dessert. It really isn't a surprise or "weird" considering that the avocado is creamy, buttery and sweet. Give this a try and i'm sure you'll look at avacado as a dessert also.

Ingredients:
3 ripe avocados
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks


Directions:
1. Puree the avocados and set it aside.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the avocado puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

BLUEBERRY RICOTTA MUFFINS

Ingredients:
1 cup fresh blueberries
1 cup sugar
2 cups all-purpose flour
1½ tsp baking powder
1/3 tsp baking soda
¾ cup ricotta cheese
2 eggs
1 stick of butter,room temperature
2 tsp orange blossom water (I USED 1 1/2 t but you can omit this if you can't find it)
Lemon and orange zest (I USED CANDIED MEYER LEMONS SINCE I STILL HAVE ENOUGH SUPPLY IN THE FREEZER)
Pinch of salt

Mix the dry ingredients: flour, salt, baking powder and baking soda.

In another bowl, make a batter with the sugar and the butter.

Add the eggs to the batter one by one, and then add the ricotta, the lemon and orange zest, and the orange blossom water.

Mix the flour and the batter together.

Add the blueberries and mix with care: we don’t want to turn our batter blue by mashing the blueberries.

Preheat the oven to 350F. Use some cooking spray on your muffin pan, and then scoop the batter into the pan.

Sprinkle some sugar on top.

Bake for about 25 to 30 minutes, until the muffins turn golden.

Washed bberries and ready to join the batter=;)

It's moist and fluffy!!

The sugar on top gave a crunch to a moist and fluffy muffins.

This is a keeper and will use raspberry next time!!

MAIS CON QUESO ICE CREAM (Sweet Corn with Cheese Ice Cream)

Another popular Filipino ice cream flavor. This is my 3rd Filipino ice cream that i've made this summer and we are loving it. If you have noticed, i am basically using similar ingredients and measurements to all my ice cream recipe with some adjustments to the liquid quantity depending on how much juice/liquid i will get from the fruit i'm using.

This ice cream is not just your plain mais (sweet corn) ice cream, it has bits of cheddar cheese in it hence the name Mais con Queso (Sweet Corn with Cheese). Sounds weird? nah...it's actually a perfect combination. Cheddar cheese is a good cheese for dessert, you don't believe me, go surf for desserts using or with cheddar cheese you'll have an array of recipes. Also, check this website Here so you'll have an idea of the other tropical ice cream flavors.

Ingredients:

2 large fresh sweet corn
1/4 C cheddar cheese (diced)

4 egg yolks
1 cup heavy cream

1 1/2 c milk

1/2 cup sugar (adjust if your corn isn't the sweet corn variety)

1. Grate corn kernels and milk off the cob.

2. In a pan over medium heat, combine cream, milk and corn kernels and corn milk. Let it simmer.

3. In the meantime, whisk sugar and egg yolks until pale and thick.

4. When cream mixture reaches a simmer, slowly temper your egg mixture w/ the cream mixture about a laddle or two, whisking constantly.

5. Reduce heat to low, add the warmed egg mixture into the saucepan and cook, whisking until mixture is thick.

6. Let this chill for at least an hour.

7. Add and mix the minced cheddar cheese right before you churn the mixture.

8. Pour the mixture in an ice cream maker following the manufacturer's instructions.

.

.

Lami ni kaayo!

GREEN TEA ICE CREAM

Bring out your ice cream maker machine and put it to work! My machine has been churning away.

Ingredients:
3/4 C milk
2 egg yolks
6 T sugar
1 C heavy cream
1 1/2 T matcha green tea powder
3 T hot water

Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a pan.
Add sugar in the pan and mix well.
Gradually add milk in the pan and mix well.
Put the pan on low heat and heat the mixture, stirring constantly.
When the mixture is thickened, remove the pan from the heat.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea in the egg mixture and mix well, cooling in ice water.
Add whipped heavy cream in the mixture and stir gently.
Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.

*No ice cream maker- pour the mixture in a container and freeze, stirring the ice cream a few times.

Makes 6 servings.

MATCHA- I BOUGHT MINE AT A JAPANESE GROCERY STORE.

Green Tea Powder diluted in hot water

Egg Mixture

Green Tea Ice Cream served w/ Broas (Lady Fingers)



Yummm!!!

Or serve with Pam's Green Tea Mini Cup Cakes click for the recipe HERE

HOW TO SLICE A MANGO-NO MESS NO FUSS

MANGO ICE CREAM

Mango Ice Cream is one of our favorite Philippine Ice Cream, Magnolia Brand to be specific. I have been planning on making this but always end up buying Magnolia Ice Cream w/c is a bit expensive. Last couple of weeks i was in an Ice Cream mood, that i made 4 different flavors. I will be posting them one at a time.

Y: 1 Quart

Ingredients:
2 medium sized ripe mangoes, peeled and pitted (I suggest Asian mangoes, they are sweeter and not fibrous as the greenish/reddish mangoes we see at the grocery stores)
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks

Directions:
1. Puree one mango and finely chop the other mango. Put in separate bowls.
2. Lightly whisk egg yolks in a pan.
3. Add sugar in the pan and mix well.
4. Gradually add milk and mix it well.
5. Put the pan on low heat and heat the mixture, stirring constantly.
6.When the mixture is thickened, remove the pan from the heat.
7. Soak the bottom of the pan in ice water and cool the mixture.
8. Add the mango puree in the egg mixture and mix well.
9. Add whipped cream in the mixture and stir gently.
10. Fold in the chopped mangoes and stir gently.
11. Pour the mixture in an ice cream maker, following the manufacturers instructions. Freeze until firm.

Egg and Cream Mixture/ Mango Puree

Mango Ice Cream oh so yummy!

AFRICAN RICE SALAD

I got this from Weight Watchers International Cookbook..and made some modifications.

Serve as a separate course. Cook the rice so grains are separate, not mushy. If necessary, fluff them with a fork or separate by rinsing quickly in colander.

2 cups cold cooked brown rice( you can use white long grain rice)
1 cup chopped fresh parsley.
8 ounces diced scallions.
1/4 to 1/2 c chopped fresh mint.
1/4 c veg. oil (but i used olive oil).
1/4 c lemom juice.
Salt & pepper
cumin to taste
4 med. tomatoes, chopped (i used grape tomatoes)
8 radishes sliced (thin jullienne)
1 head romaine lettuce, quartered.

In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings. Chill. Just before serving, toss well, Add tomatoes and radishes: serve over romaine lettuce. Makes 4 servings.

*I made extra dressing on the side.

African Rice Salad with Piri-Piri Meat balls

Ground beef, Piri-Piri Sauce, Yogurt, S&P. Mix all ingredients and form mini meatballs. Chill in the ref for at least 30 minutes and shallow fry.

For the Piri-piri sauce check it HERE

GRILLED PIZZA

I'm loving the weather, yay i have the reason to grill again. This time we had grilled pizza. I made Enrichin's (Lenny) here
pizza dough from his cook book "Enrichin' Your Kitchen"..:Chapter "Traditional Family Specialties"

Basic Pizza Dough

INGREDIENTS :
3 -3 ½ cups flour
1 pkg. Dry Active Yeast
1 cup lukewarm water
1 pinch of sugar
1 tsp salt

DIRECTIONS:
1.Warm a medium mixing bowl by swirling hot water in it. Drain.

2.Place yeast in the bowl, pour on warm water.

3.Stir in sugar, mix with fork and allow to stand 5 to 10 minutes until the yeast has dissolved and starts to form.

4.Use a wooden spoon to mix the salt and 1/3 the flour, stirring with the spoon until the dough forms a mass and begins to pull away from the sides of the bowl.

5.Sprinkle some of the flour onto a smooth work surface. I usually use a wooden board.

6.Remove dough from bowl and begin to knead it working in the remaining flour a little at a time. Knead for about 10 minutes. By the end the dough should be elastic and smooth. Form into a ball. Lightly oil a mixing bowl and place dough in the bowl.

7.Cover with a moisten clean dish towel, set it in a warm place until the dough doubles in size.

8.This take about 45 minutes to an hour. To test if the dough is ready poke two fingers into the dough.

9.If indentions remain, the dough is ready. You will need to work the dough one more time. Knead for 1 to 2 minutes to release the air.

****If a pizza dough is not available, you can substitute it w/ tortilla , lavash, flatbread or pita bread. These are the crust i used before. I suggest a thin crust would be best for grilling, it's quick and crispy.

1. Brush one side with olive oil and grill that side for few minutes.





2. Assemble your toppings on the grilled side. So the uncooked one will be on the bottom when you place the crust back to the grill. I used Italian hot sausage. Remove the casings, and cook the sausage first before the assembly. I used mozarella and provolone for the cheese. Close the grill and cook for about 10 minutes or until the cheese melts.

Until the gas ran out so i had to finish the last pizza in the oven but overall the pizza was good!!!.


This was the pizza that had to be cooked in the oven.

GIVE THIS A TRY, AND TELL ME W/C WOULD YOU PREFER, GRILLED PIZZA OR THE BAKED PIZZA.

ENJOY!!!!

SOUTHERN BUTTERMILK FRIED CHICKEN AND CORN WAFFLES

I love crispy fried chicken especially when the chicken pieces are marinated with buttermilk for hours. It stays moist and flavorful. For my marinade, i mix buttermilk (enough to cover the chicken pieces) Lawry's seasoned salt, freshly ground pepper and powdered garlic. Marinate in the ref for at least 3 hours.

On a ziploc bag, put enough flour, salt and pepper to coat the marinated chicken pieces. Shake and make sure all chicken pieces are well coated w/ flour mixture.

Fry in batches until crispy. Set aside.

As for my coleslaw, shred red and green cabbage, mayonnaise, lemon juice, salt and pepper to taste, sugar and Ceasars Salad dressing if available.

And obviously the CornWaffle i made it from scratch=:) , i scratched open a box of Jiffy Corn Muffin Mix (ha!ha!) and used the recipe provided.