Panko Fried Shrimp

Puff…..puff…..this blog is too dusty as it’s been a really long time since my last update. Sorry, folks, I had too much things on my hand. I’ve been busy with my new cakes and cupcakes boutique, Bite ‘N Bite. On top of that, we had my mom who visited us this Summer, and our short trip to San Francisco. But now I am back and today I am going to share with you a new recipe that I did. Here it goes! Crunchy and yummy!

INGREDIENTS:

FOR THE SHRIMP: 500 gr of medium size shrimps – peel off the skin, 2 tablespoons of soy sauce, 2 pieces of lime, 1 teaspoon of garlic powder, vegetable oil for deep frying, 100 gr of all purpose flour, 100 gr of bread crumb, 2 pieces of eggs – beaten

FOR THE DIPPING SAUCE: 4 tablespoons mayonnaise, 2 teaspoons of sugar, 2 tablespoons of hot sauce, 1 piece of lime

INSTRUCTIONS:

Soak the shrimps with soy sauce, lime and garlic powder for about 15 minutes. Heat up a pan with vegetable oil for deep frying. Coat each one of the shrimp with all purpose flour first. Dip it to the beaten egg and lastly coat with the bread crumb. Then deep fry until each turn golden. For the sauce, simply mix all the ingredients together. Ready to serve! Enjoy!

Deep Fried Matato

A friend of mine, Ekta, got this recipe from her friend. Once I got the ok to post this recipe, I tried making it myself with my own measurement at the end of September. I added salt and eggs to the original recipe. Since the main ingredients are the Macaroni and Potato, I decided to name this dish ‘Matato’. Thanks Ekta for sharing.

Pigs in a Blanket

I used to make this when we lived in our old apartment. At that time, I would make the big size Pigs in a Blanket for breakfast. Today, I tried making a mini size for two-bites-snack. Andrew loves it so much that he ate 4 pieces today. Easy to make and great for parties. Oh by the way, the nice display plate was a house warming (Even though none has been held yet) gift from my dear cousin, Ci Jenny. Thanks a lot, Ci!

Vietnamese Spring Roll

Two of my favorite Vietnamese dishes are the combo pork skin with BBQ beef over rice and the Spring Roll. Today, I managed to make the Vietnamese Spring Roll myself. It is delicious.

Mama Bunga’s Macaroni Schotel

During her pregnancy, my sister, Jq, craves for Macaroni Schotel. She asked me for the recipe, but I didn’t have any. I then remembered how my mother-in-law used to make Macaroni Schotel. The one that I remembered very vividly was the time when Arman’s late grandpa celebrated his birthday. My mother-in-law was so dearly, considering Arman’s late grandpa’s diabetic condition, she made a Macaroni Schotel instead of sweet birthday cake for him. That way, he could make a wish and blow a candle. So a few days ago, I called her and asked her for the recipe. I have modified the original recipe by eliminating slices of ham and corned beef and replacing sweet condensed milk with sugar. This is really good, I can imagine how it would be more tasty with slices of ham and corned beef. Andrew likes this too.

Spam Cheese Egg Roll

I still have 6 egg roll wraps left after I made the Cilantro Pork Mushroom Egg Roll. So I decided to use some spam meat and cheese.

Cilantro Pork Mushroom Egg Roll

Lately, I am just really into egg rolls. So today, I made 2 different type of egg rolls. This first one uses pork meat with mushroom and cilantro. The other one uses spam and cheese. I made a lot of them, so I can store the finished wrapped egg rolls into the freezer and then thaw and fry them for quick appetizer.

Stuffed Egg Roll

I’ve been craving for egg roll these past few days, so today I made some myself. I used the rice noodle, chicken and mushroom inside the egg roll.

Tempeh Orek Miss Cen Cen

Tempeh, one of the most popular food in Indonesia, is the main ingredient of my recipe today. The original recipe came from a good girlfriend of mine, Cen Cen, the most stylish and smart young mommy with two most fashionable sons. Thanks for emailing this recipe to me. When I first introduced this dish to Andrew, he loves it so much. As expected by Cen Cen, I have modified the recipe a bit, since I don’t have some of the ingredients here. I have also modified the wording of tempe to tempeh as listed on Wikipedia.

Al’s Devilled Eggs

My good friend in San Francisco, Al, likes to make this yummy Devilled Eggs. He brought them once to my Graduation BBQ Picnic at the Golden Gate Park and within a few minutes they were all gone. They are so good that I begged him to share me the recipe. Now, I don’t have to fly down to San Francisco to taste your famous Devilled Egg. Thank you, Al! I copied and pasted the instructions from Al’s email. See below: