SEAFOODS AND VEGETABLES

πŸ‡΅πŸ‡­CRISPY CRUNCHY FRIED SHRIMPS

The title says it all, “Crispy crunchy fried shrimps” from my kitchen! My son’s favorite, he could finish a kilo of this dish. Seasoned shrimp with salt, deep in a batter and fry it. You can also coat with cornflakes or bread crumbs if you prefer, before frying.

22014810_1554206081267065_1812967286_n
Crispy Crunchy Fried Shrimps – iCookiTravel

Served with chopped chilis, scallions, sliced cucumber and browned onions.  That’s my crispy crunchy fried shrimps made right at home. GUTEN APPETIT!

CHECK THIS OUT TOO: Thank you so much!

CAMARON REBOSADO

It’s the Filipino version of the Japanese tempura but how we cook camaron rebosado is more similar to the Chinese way of cooking this crispy batter coated shrimps!

YOU NEED…….

* 500 g shrimps
* 1 cup of flour
* 3/4 cup of ice cold water
* 2 to 3 cups of vegetable oil for deep fry
* salt

HOW TO…….

* 1/4 cup of flour in a bowl.

* In a mixing bowl remaining flour , ice cold water and ice mix lightly. This is batter.

* Dredge the shrimps in flour then batter and fry. for the sauce thousand islands or vinegar with crushed garlic and pepper.

HOW ABOUT THIS, check it out Friends!!!

https://crazyhomecooking.wordpress.com/2012/01/24/sea-foods-and-vegetables/

PURE VEGGIES

CRUNCHY POWERFOOD – CARROTS

This is a very unusual situation which happenned to me often!
I belong to those type of person who loves to GIVE than to RECIEVE πŸ™‚
A colleague of mine from work, she asked me to get her two bottles of Soy Sauce. Because she wants to try my Recipe for “Sotanghon Guisado” (Sauteed Glass Noodles) with chicken breast and shrimps. I brought it twice for dinner during our break time and they loved it. At home seems to be everybody wants to try it. In return she gave me I think it’s more than a kilo of carrots from her garden. Was that much so I cooked carrots cream soup and honey-glazed carrots as side dish to my chicken tikka masala. See Entry down here:
(https://crazyhomecooking.wordpress.com/2013/11/16/my-chicken-tikka-masala/)

HONEY-GLAZED CARROTS

So this was MY HONEY-GLAZED CARROTS side dish!

YOU NEED…….

FOR HONEY-GLAZED CARROTS:
* 6 pcs. Carrots medium sized, washed, peeled and cut into four parts
* 4 tbsp. Olive oil
* 2 tbsp. Honey
* chopped Parsley
* some water
* Salt to taste

HOW TO…….

* Heat a pan, add olive oil and carrots. Stir in two tablespoon of honey and pour in about 1/4 cup of water. Let it simmer until it dries. Add salt to taste and chopped parsley. Serve πŸ˜‰

The crunchy powerfood, improve vision-good for the eyes remembering may late “Nanay” (mother) as what she’s always telling me during my chilhood, eat more often carrots. And most of all you get Vitamin A. It help slows down the aging of cells, so it’s also Anti aging what I need most at this time lol… πŸ˜›

My CARROT SOUP

I added a bundle of SOUP GREENS—Fresh greens or vegetable soup consists of a bundle of different vegetables that are used to flavor dishes. It usually consists of 1-2 carrots, half a leek, a small piece of celery or celery green and a few branches of parsley or a piece of parsley root.
Carrots, washed but not peeled. Because of dietary fiber which is good for diabetic like me. And also chili powder which is optional. Chili is good for enterohepatic circulation.
Fresh, crisp and so healthy. Carrots come in every season at the plate. Especially good they taste us as creamy soup with whipped cream or can be cooked with coconut milk, a vegan version. Here I used a hand blender or mixer until frothy, was really good. Served with sliced bread πŸ˜‰

YOU NEED…….

INGREDIENTS For CARROT SOUP

FOR CARROT SOUP:
* 1 bundle of Soup Greens
* Carrots, washed but not peeled
* chopped Parsley
* Olive Oil
* Vegeta
* chopped Garlic
* 2 pcs. Onions, peeled and chopped
* Italian Herbs
* 2 pcs. Potatoes, peeled and cut into cubes
* Creme Fine
* some Salt
* Water or soup stock (preferably Vegetable Soup stock)
* chili powder (optional)

HOW TO …….