Stir-fry Shrimps with Mango

                              Stir-fry Shrimps with Mango

    Who likes mango ?, Now here is the dish that you can enjoy mango with your 
    shrimps.Small shrimps the better taste.A perfect dish for this summer.This meal 
    is very quick as easy to make ,but satisfying meal for lunch or dinner.

    ingredients

• 1 cup ripe mango (cut into cubes)
• 1 cup cleaned shrimps (removed tail )
• 1 cup sweet peas beans 
• 3 Tbsp chopped leeks 
• 3 Tbsp light soy sauce ( kikkoman soy sauce )
• 2 Tbsp water 
• 1 Tbsp canola oil

procedure

 In a wok heat oil , add sweet peas, stir-fry for about minutes, then add water, soy sauce. Add shrimps, cook for 1 minutes, add mango,and leeks.Cook until shrimps turn its into pink . Turn off heat then serve with plain cooked rice .
ENJOY

Serving: 2 person          Prep time;10 minutes     Cooking time:5 minutes 

 #tips#

1. Do not over cooked the sweet peas , its so nice to eat vegetable still crunchy and fresh.
2. Kikkoman soy sauce is the best for this dish. 

#stirfry

#mango

#kikkoman #soy sauce 

#summerdish

#quickmeal

Beets Roots and Mozzarella Salad with Fresh Basil

          Beet Roots and Mozzarella Salad with 

                              Fresh Basil

      

                Here is my recipe for this new version of Tomato Mozzarella Salad, 

                I used Beets instead of tomato ,I thought about the beautiful color ,and 

                the sweet taste, and nicely texture, .

                I made this for Mother's Day, ,,Everybody enjoyed this first course.

                Buffalo cheese is the best for beets,  with this creamy ,fresh 

                tasty cheese, awesomely delicious ,pair with your favorite wine.

  

Ingredients;

• 3 Steamed Beet Roots
• 2 Package of Buffalo Mozzarella Cheese
• 2 Tbsp, Extra Virgin Olive Oil 
• Fresh Basil
• salt to taste

Procedure;

Sliced beets ,and buffalo mozzarella into rounds, .In a prepared nice round platter, arranged sliced beets and mozzarella cheese, alternate, (beets-cheese).Drizzled with olive oil , sprinkled with  salt , then add fresh basil.

Serve , and consumed immediately .

ENJOY

#tips#

1. Do not over steamed beets when you steaming .
2. Buy the best buffalo cheese for great and delicious salad.

#yummy 

#beetroots

#simple

Fried Baby Eggplant and Grilled Shrimps Penne Salad with White wine Dressing with Goat Cheese

                              Fried Baby Eggplant and Grilled Shrimps Penne                    Salad with White wine Basil Dressing with

                          Goat cheese                                   

Salad is very easy to eat and healthy ,fresh and satisfying meal , you can make salad for appetizer, for side dishes or even main-course.

Today I made a salad for main course eat  with a piece of toast bread,.This is a salad that can complete your day,.We normally roast our eggplant but me I 'd like crunchiness in my salad so I decided to fry it, made a batter mixture out of egg, cornstarch, flour, and a dash or baking soda, Baking soda will help my eggplant crispier.,and then roll it into Japanese bread crumbs . You can enjoy this salad with your favorite wine.

Basil, and garlic , plus shallots,the dressing makes this salad into hearty meal ,refreshing flavorful , and also honey gave a little hint to make this salad even more tastier.

ingredients;

• 6 pieces  baby eggplant cut into oblong in 1/4 inch thin 
• 10 pieces green olives pitted cut into crosswise into half
• Romaine lettuce or butter lettuce ( cut into small pieces)about 3-4 cups
• 2 cups cooked Penne Pasta
• 10 small shrimps cleaned , tail removed 

FOR THE DRESSING;

• 1/2 cup extra virgin olive oil
• 2 Tbsp White wine or white wine vinegar
• 1/2 cup chopped fresh basil
• 2 shallots chopped 
• 1 glove or garlic crushed 
• 2 tsp Dijon Mustard 
• 1 tsp honey
• salt and pepper to taste 

BATTER MIXTURE FOR FRYING EGGPLANT

• 1 egg lightly beaten
• 1 cup water 
• 1/2 cup cornstarch
• 1/2 cup flour 
•  salt and pepper to taste 
• Japanese bread crumbs 
• oil for deep fry

FOR SHRIMPS MARINATE

• 1 tsp , paprika 
• 1/2 tsp cayenne pepper
• salt and pepper to taste 

procedures

1. Using blender , put all the ingredients for the dressing , pulse into medium speed, until well combined.Set aside .
2. In small bowl combine paprika, cayenne pepper, salt and pepper.Sprinkle it into shrimps,until well coated.Set aside 
3. In a medium mixing bowl put the beaten egg, water, adding  flour ,cornstarch, salt and pepper to taste ,whisking until will combine.
4. Dip in eggplant into the batter mixture , then roll it into bread crumbs, and fry until golden browned.Drain it into paper towel ,then cut into crosswise .Set aside .
5. In a grilling pan, grill shrimps for about 1 minute for both side .Set aside.
6. In a prepared large salad bowl, put the prepared lettuce,green olives, cooked penne pasta, and the fried eggplant, toss gently with the three quarters of dressing.
7. Serve salad into individual salad plate top with grilled shrimps, and crumble goat cheese. Serve immediately.

Prep time:40 minutes including frying

Cooking time: 10 minutes

Serves:3-4 

#TIPS#

•  Leftover Salad dressing can be keep in the fridge for future use.
• You can use any other kind of eggplant , just baby eggplant is more tastier than the regular one.
• Salad can be serve at room temperature,

#enjoycooking

#eggplant

#Basildressing

#goatcheese

Watermelon and Lemon Ginger Shakes

watermelon and lemon ginger shakes

This summer season we love cold drinks especially fruits shakes,smoothies

or soft drinks , or whatever your choices .But I thought about watermelons 

which in season and  turn out to low price because of the harvest demand .

Lemon and ginger really goes well with watermelon , soo good 

and refreshing in  this hot weather, and not only that its healthy and ,easy to make.

So here's what you need to have this revitalizing drinks.

ingredients:

• watermelons (cut into cubes removed seeds)
• 1 /2 tsp freshly ginger juice 
• 1 lemon juice
• honey 
• ice cubes
• water ( not to much just enough to blend )

procedures:

In a blender put watermelon ,ginger juice, lemons , ice cubes, water, and honey, it

depends on your sweet tolerance,.Pulsing until mixture turn into smooth blend.

Serve with a sliced of lemon.

#enjoy#

#refreshing

#drinks

#summertime

Marmalade and Raisins Scones

Marmalade and Raisins Scones

Today I made this Scones which I always ordered  every time I had

 coffee.This scones I added a twist ,orange marmalade gives my scones 

tartness,and satisfying aroma,when you bake it. Sometimes we are tired

of plain scones but normally scones can be eaten with jams and butter 

that's why we don't add some flavoring. But this scones I made you can 

still eat it with your favorite fruit preserves,still good and delicious.So your 

tea time will be more enjoyable with this wonderful scones.

Ingredients:

1. 2 cups of all purpose flour (plus 1/2 cup for rolling the dough)
2. 1/3 cup chilled unsalted butter( cut into small cubes)
3. 3 Tbsp white sugar
4. 4 tsp baking powder
5. 1/4 tsp salt
6. 3 Tbsp orange marmalade( roughly chopped)
7. 2 eggs lightly beaten 
8. 3 /4 cups whipping cream or sour cream or all purpose cream
9. 1/4  or 1/2 cup raisins depends how much you love raisins 
10. 1 Tbsp evaporated milk
11. 1 tbsp sugar for sprinkle on top 

Preparation:

Preheat oven to 400 F

Combine, flour , sugar,baking powder, salt,in a large bowl.Cut in butter until mixture resembles into pea sizes.Set aside .

In a small bowl stir ,eggs,cream and raisins,marmalade,add to dry mixture until just

moistened.

Knead dough into floured surface for about 6 minutes strokes or until smooth.

Pat, using rolling pin roll dough into 8 inch square cut into 12 -16 circle or square it depends on what you using for cutting the dough,.

Place scones ,on greased cookie sheets .Brush with tops with evaporated milk .Sprinkle sugar to all scones .Bake for 12 to 14 minutes or until golden brown .Serve warm .

Makes:16 scones 

Prep time:25 minutes 

Baking time: 12-15 minutes

#tips#

• Scones can be stored in a airtight container for 2 days or freeze it for 1 weeks 
• But scones are the best when its newly baked,

#happybaking

#scones 

#loveteatime

Jicama Caramel Pie

I posted this in my twitter , and I would like to share this spectacular Jicama Caramel Pie , for those who like pies I recommend this to all to try this, the taste of mouthwatering caramel we love, I am sure everybody loves caramel.

If anybody would like to make this , you won't regret it. I know Jicama does'nt have that  interesting taste , but with caramel its really works and added to it is toasted walnut ,and a pinch of cinnamon. 

Jicama is very similar to apple, water chestnut, turnips.This root vegetable is commonly and extreme food source in my country, we used this for stir fry, salad, slaw,and we didn't know if we could turn out this to dessert or for afternoon tea. And people usually eat this for snacks, sliced it into fine sticks and dip into spicy vinegar,or shrimps paste. Anyway,I thought about this Jicama if i could make this a pie, so I made it , and turns out very well, and delicious. 

My friend asked me if what do I making I said' A pie ,she said a pie out of jicama ,are you serious? I said yes , wait and see and taste it and find out your curiosity.

I had it taste first to her and she said; wooow this is delicious and I like'd it with caramel' impressive idea.

So let us start cooking, all you need is .

ingredients;

1. 9- inch pie pastry double 
2. 3 medium size JIcama( cut into fine matchsticks)
3. 1 cup homemade caramel
4. 1/4 cup toasted walnuts 
5. 1 tsp vanilla extract
6. a dash 0f cinnamon
7. dash of salt
8. 1/4 cup water
9. 1 Tbsp evaporated milk ( for glazing) or 1 egg plus 1 tbsp fresh milk 

cooking time;

Preheat the oven to 375 F .Fit the bottom into a 9-inch pie plate.

In a large skillet ,put jicama, homemade caramel, vanilla, dash of cinnamon, salt, water, bring to a  boil for about 8-10 minutes until the jicama are just tender and still has the crisp,turn off heat add the toasted walnut . Fill the pie shell with the jicama mixture, cover with the top pastry. Using baking brush glazed the top with evaporated milk. Bake pie for 40 -45 minutes until lightly golden browned.Cool before serving.

Serving:8

Prep time:20 minutes + several minutes for homemade caramel 

Baking time:45 minutes 

Tips:

1. You can buy caramel or make your own homemade caramel.
2. Look for  fresh Jicama for this recipe.
3. Good crust makes your pie more delicious. In this recipe I used my buttery pie crust.I posted it here , please search.

#happy 

#cooking

#pies

#jicama

Calamansi Meringue Pie

This are Calamansi Lemon
I used this for my version of Lemon Meringue Pie, this kind of lemon  has the tartness, sourness, and a strong aroma of citrus. We used this lemon usually to season fish, pork, and commonly used for our
condiments in our (Filipino dishes)


SO  THIS IS MY FIRST ENTREE DESSERT TO THIS SUMMER
Hope you would try this if you have the trouble of finding this kind of lemon, you can also use all kinds of citrus fruits you prefer . But if you are craving for unusual taste and new food, in your eyes,Try this, I assure you this dessert will hit the spot.

Calamansi Philippine Lemon

   "CALAMANSI (PHILIPPINE LEMON) Meringue Pie

Here are the ingredients you need :

• 4 Tbsp cornstarch
• 4 Tbsp all purpose flour
• 1/2 tsp salt 
• 1 1/2 cup white sugar
• 1 1/2 cup boiling water
• 9 inch Baked Pie Shell

In a double boiler pot , add all this 5 ingredients ,cook and stir over direct heat until the mixture boils.

• 20 pcs of juice calamansi
• 1 Tbsp butter 
•  4 egg yolks lightly beaten
• 1 tsp vanilla extract

Add calamansi juice , butter , egg yolks ,vanilla .Cook until thick .Cool completely before putting into pie Baked Pie Shell.

For meringue :

• 4 egg whites 
• 6 Tbsp sugar or powder sugar
• 1 /2 tsp vanilla
• 1/8 tsp cream of tartar ( help to enhanced fluffy meringue)
• dash of salt

In a large mixing bowl , put egg whites, dash of salt , cream of tartar.Using a electric beater , beat until soft but not dry adding the sugar, until soft peaks ,add vanilla , beat until nicely fluffy when you lift up the beater.

Fold 2 Tbsp meringue into lemon mixture, and file it into the pie shell.Spoon the rest of the meringue on the top of the filling . Baked at 425*f degree until lightly brown about 5 minutes 

  Serves : 6 -8 

  Prep time:45 minutes including cooling of pie filling 

  Cooking time:25 minutes 

Tips;

You can use my recipe of pie dough , which i posted in my wall ,this would be great combination.

#enjoy cooking