How to cook: 15-minute shrimp curry


Summary: Vacuum-packed shelled and deveined shrimps, and curry paste in a jar, conveniently available in groceries and supermarkets, were used in this dish. Preparation time was reduced to a mere five minutes. Cooking time was ten minutes for a total of 15 minutes. … [Read more...]

How to cook: Ebi (shrimp) tempura


Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the shrimps in flour, coating them with egg and rolling them in panko before frying.If you prefer … [Read more...]

How to cook: Camaron rebosado

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. A lot of cooks add a beaten egg to the batter -- I don't because combining egg, flour and water results in a bread-like texture that turns crisp only after … [Read more...]

Dried shrimps

This is one of those things that illustrates well the saying that "a little goes a long, long way". These tiny sun dried shrimps are so tasty that you only need a few tablespoonfuls to really bring a plain vegetable dish to new heights of excitement.Although they are known by different names, dried shrimp is a cooking … [Read more...]

Yellow fried rice with shrimps and coconut cream

Yellow fried rice with shrimps and coconut cream

The rice is yellow because of the turmeric. Unlike the mixed seafood rice with turmeric and coconut cream recipe, grated fresh turmeric was used for this rice dish. Turmeric belongs to the ginger family but it is not as spicy as ginger. If you want more bite to this dish, you can use a combination of grated turmeric and … [Read more...]

How to cook: Nasi goreng (Indonesian / Malay fried rice)

Nasi goreng (Indonesian / Malay fried rice)

Back in college, there was a restaurant in the Diliman area called Rasa Singapura. That was where I had my first taste of nasi goreng. It is tempting to categorize this entry under "Singaporean recipes" but nasi goreng more properly belongs to Malaysian and Indonesian cuisines. It is fried rice cooked in much the same way … [Read more...]