Garlic Shrimp Tapa Recipe - Gambas al Ajillo

Garlic Shrimp Tapa Ingredients:

• 1 lb shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 2-3 oz of cognac (you may substitute dry sherry instead)
• 1/4 cup virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 Baguette

Preparation:

• In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!
• Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
• Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
• Serve with fresh bread.

Enjoy!

http://spanishfood.about.com

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Filipino Recipe Mussel Gambas

Ingredients :

• 1-1/2 kilos mussel, boiled and shell removed (reserve ½ up broth)
• 2 eggs, lightly beaten
• ½ cup bread crumbs
• 1 clove garlic, crushed
• 1 large onion, chopped
• ¼ can (227 g.) tomato sauce
• 1 red and 1 green medium bell peppers, cut into strips

Procedure :

1. Marinate mussel in 1 tbsp. calamansi or lemon juice, ½ tsp rock salt and ¼ tsp black pepper for 30 minutes.
2. Dip each piece in egg, roll in bread crumbs. Deep fry until golden brown. Set aside.
3. Saute garlic and onions in margarine. Pour in tomato sauce and mussel broth. Season with ½ tsp hot sauce, 1-1/2 tsp rock salt and ½ tsp pepper. Simmer for 5 minutes.
4. Stir in mussel and bell peppers. Simmer until cooked.

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Eggs with Milk and Cheese

Ingredients of Eggs with Cheese

• 3 eggs
• 1 to 2 tablespoons butter
• 1 tablespoon evaporated milk
• 1 slice cheese
• pinch of salt

Procedure on how to cook eggs with milk and cheese

• Heat small skillet over low to medium-low heat.
• Mix eggs, evaporated milk, and salt together until thoroughly combined.
• Add butter to skillet, swirl to coat.
• Pour in eggs.
• Tear cheese into pieces and add to the eggs.
• Stir eggs gently as they cook.
• When cheese is totally melted, eggs are done.

Source: http://thepioneerwoman.com

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Hershey Bar Pie

I was browsing the net for some no-bake recipes and found this. I think this is so yummy and planning to make this recipe over the weekend.

Well, I am honestly not so good with cooking so wish me luck. (^_^)

Hershey Bar Pie's Ingredients:

• 1 prepared graham cracker crust
• 1/2 cup milk
• 16 large marshmallows
• 1 (8 ounce) hershey chocolate bars with almonds, chopped (or the equiv in smaller bars)
• 1 cup whipped cream
  

Hershey Bar Pie's Directions:

1. Heat milk and marshmallows in top of a double boiler.
2. Add Hershey bar and stir until melted and combined.
3. Allow to cool to room temperature.
4. Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
5. Chill at least one hour or until firm.
   

http://www.recipezaar.com

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Unbaked Chocolate Cheesecake

Ingredients:
Crust:
1/2 cup butter, melted
2 cups chocolate wafer crumbs

Filling:
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 large eggs, separated
1 teaspoon vanilla
6 squares semi-sweet chocolate, melted
1 cup whipping cream


Directions:

Crust:
Combine butter and chocolate wafer crumbs. Press into the bottom and up the sides of a 9" springform pan.

Filling:
In a large mixer bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and vanilla, and then the melted chocolate.

Whip cream and fold into the chocolate mixture. Beat egg whites until stiff but not dry. Fold into the chocolate mixture. Pour over crust.

Chill at least 4 hours before serving.


source: http://www.donogh.com

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Korean Classic Cabbage Kimchi

Korean Classic Cabbage Kimchi

• 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)

• 3 liters (12 cups) water
• 250 g (1 cup) sea salt or coarse salt

Stuffing

• 1 daikon radish (about 500 g/1 lb), peeled and cut into thin strips
• 5 tablespoons Korean chili powder (gochu-garu), or to taste
• 10 cloves garlic, minced
• 4 tablespoons minced fresh ginger root
• 250 ml (1 cup) fish sauce 1 onion, finely grated 1 bunch (100 g/3oz)
• Chinese chives, cut into lengths

Korean Classic Cabbage Kimchi Preparation Instructions:

• Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the salt between all the leaves. Set aside.

• Combine the water and remaining salt in a large pot and stir until the salt is dissolved.
  

• Soak the cabbage in the salt water for about 3-6 hours.
  

• Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

• Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and mixing well.
  

• Add all the other ingredients and stir until well blended.

• Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.

• Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2-3 weeks.

from: http://www.pinoyrecipe.net

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Scrunchy Sweet and Sour Chicken

Here's the recipe for today - a scrumptious meal - Sweet and Sour Chicken which is good for 4 serving .

Preparation - 20 minutes; Cooking time - 15 minutes

• 2 egg yolks
• 2 tbsp cornstarch
• salt and ground black pepper
• 4 skinless, boneless chicken breast halves, cubed
• vegetable oil

For the sweet and sour sauce:

• 1 onion, sliced
• 1 small red pepper, cut into 1 inch pieces
• 1 small orange pepper, cut into 1 inch pieces
• 1 lb can pineapple cubes in natural juice
• 1 tbsp cornstarch
• 2 tbsp tomato ketchup
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• handful of fresh cilantro leaves, to garnish

Here's how to cook it:

1. Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
2. Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden.
   
3. Drain on paper towels.
4. Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
5. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two.
6. Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
7. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
8. Scatter the cilantro on top and serve.

Enjoy the Scrunchy Sweet and Sour Chicken!

Source: http://www.free-gourmet-recipes.com/chisss.shtml

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BAGOONG FRIED RICE

I found this recipe from http://www2.kitchenomics.com while I was trying to find a delicious recipe to make out of this bagoong that I just got from my friend ars. So bagoong fried rice is just perfect!

YOU WILL NEED
1 head garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
2 pc siling haba, seeded and sliced
1/2 cup ground pork
3 tbsp bagoong alamang
1 can (140 g) DEL MONTE Original Style Tomato Sauce
5 cups cooked rice
1 pc small green mango, cut into thin strips
1 stalk green onion, chopped
1 pc egg, cooked as omelet then cut into thin strips

HERE'S HOW

1 SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.

2 ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6
Rich in Vitamin A –for good eyesight.

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Chicken Inasal Recipe

I first tasted Chicken Inasal here in the office when it was offered as a "viand-for-sell"and I loved it since then. So I searched for a good recipe of Chicken Inasal online and here's the simplest recipe I found:

Ingredients

• salt .
• 4 stalks lemongrass, julienned .
• 1 roasting chicken, quartered .
• 1 tsp fresh coarse ground black pepper .
• chili pepper flakes .
• 1 lemon, juice of, extracted .
• 1 lime, juice of, extracted .
• 1 tsp salt .
• 2 tbsps garlic, minced .
• 1/4 c annatto seeds, soaked in 1/4 c water .
• 1/4 c garlic butter, melted

Directions

• Step #1 Combine the juices of lemon & lime, divide in 2 equal parts.
• Step #2 Marinate chicken overnight in salt, lemon grass, garlic, pepper, half lime & lemon juice mixture.
• Step #3 Mix marinade with the water that has been used to soak the annato seeds & margarine.
• Step #4 Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.
• Step #5 Adjust seasoning with salt & pepper flakes if desired.
• Step #6 Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.
• Enjoy the Filipino Chicken BBQ (Chicken Inasal) recipe

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A Blog For Recipes

Since I really love to eat, yet not really good at cooking, I decided to create a blog in which I will post yummy foods that I would like to cook or make (someday). This blog will contain recipes from everywhere around the world that looks delicious.

Until next post!

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