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!!