Curry Shrimp & Green Beans Stir-Fry
Now here’s a shrimp version of the curry pork & green beans stir-fry dish. This Curry Shrimp & Green Beans Stir-Fry is just as easy to make just the pork version. If you want to make a chicken version of the dish, why not? I’m sure it will be good too.
| Curry Shrimp & Green Beans Stir-Fry |
- 1 bag of frozen shrimp, thawed
- 1 sm onion, chopped
- 3 cloves of garlic, chopped
- 1 tomato, sliced in thin strips
- sm piece of ginger, chopped
- a bunch of fresh green beans
- less than a teaspoon of curry paste
- 1/4 cup of water
- 3 tbsp of soy sauce
- a little bit of oil
- Heat up the oil in a sauté pan or wok. Cook the onions, garlic, ginger, and tomatoes. About 2-3 minutes or so. Add the shrimp, stir, and cook until tender, about 10 minutes or so. Stir in the curry paste. Don’t go over less than a tsp coz this is very strong. A little goes a long way with curry paste.
- Add the water, and the green beans. Stir everything around, cover the pan and let that steam-cook for a few minutes. Don’t cook too long coz you want the green beans to be firm and crunchy. Stir around a few times while cooking.
- Serve with white rice.
Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli
These fish tacos are very light because the trout were baked instead of the usual drench-battered cod(or salmon) filet and deep-fried version. I only had 4 baked trout when I made this so I decided to pick the meat off of the leftover chicken wings from a hot wings night to serve a substantial dinner. This would be great for lunch too by the way. At the last minute, I decided to experiment and made wasabi-aeoli as a creamy condiment in lieu of regular sour cream to go along with the pico de gallo. The tacos were delicious.
| Duo Of Tacos: Baked Trout & Leftover Chicken Wings W/ Wasabi Aeoli |
- 4 trout fillets
- meat for 5 leftover fried chicken wings(optional)
- pico de gallo (chopped tomatoes, green onions, cilantro, salt and pepper)
- 2 tbsp olive oil
- sprinkle of garlic powder
- sprinkle of Italian seasoning
- sprinkle of salt and pepper
- shredded cheddar cheese
- 15-20 corn tortilla
- oil to warm up the tortillas
- WASABI-AEOLI
- 2 spoonfuls of sour cream
- 1 spoonful of mayonnaise
- 1 tsp of wasabi
- 1 strings of cilantro
- 1 tsp of red wine vinegar
- sprinkles of salt and pepper
- Make the pico de gallo in advance. Just combine chopped tomatoes(2), green scallions(2 strings), a few strings of cilantro, then season with salt and pepper. Sprinkle red pepper flakes too if you want. Mix everything in a bow, cover then store in the fridge until ready to serve.
- Preheat the oven to 355°.
- In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Rub both sides of the trout fillets. Place in a sheet pan, then bake in the oven for 12-15 minutes or so.
- For the Wasabi-Aeoli: Blend together the sour cream, mayonnaise, wasabi, cilantro and seasonings until well combined. Transfer it in a bowl or a condiment bottle, then store in the fridge until ready to serve.
- CORN TORTILLAS: Brush a little bit of oil into a heated pan, lightly toast eash side of the corn tortilla, about 6 seconds each. Do this in batches.
- If you have leftover chicken, pick the meat off of the bones, warm up in the microwave.
- Layer the tacos: corn tortilla, baked trout or chicken, pico de gallo, shredded cheese, then a drizzle of wasabi-aeoli.
Use other leftover meat like steak or pork.
A Surprise Chinese Take-Out For Lunch
The husband and the son went to Auto Zone today to get something done with the car. The daughter and I did our thing around the neighborhood by going for a walk and taking pictures of the trees and leaves. I wanted pictures of this year’s Fall foliage. I will post those in my other blog sometime tomorrow. As she and I were turning around at the end of the very long road, I saw our car driving towards the house so I told my daughter we had to hurry home coz I knew they’d be looking for us. Lo and Behold, a few minutes later Daddy was at the end of the driveway waiting for us. We had a long way to go so the husband went back to the house, I’m assuming, then went back to the end of the driveway to check on us again, Hehe. I guess we were walking too slow and enjoying the wind far too much. Once we finally reached the house, my husband asked what I was thinking of making for lunch. I didn’t really know and haven’t thought about it at all. I actually haven’t eaten anything at all at that time. The little girl had a bowl of Reese’s Puff cereal for breakfast and I made her grilled cheese sandwich before we went for our walk.
Homemade Sushi Crab Rolls
I have been craving sushi something terrible so I made some crab rolls this past Sunday. I made 2 kinds, crab with cucumber and crab with avocado. I even took out one of the sushi mats from my sushi making kit just to enjoy the experience of making sushi again. My son and I surely enjoyed the homemade sushi rolls for lunch.
| Homemade Sushi Crab Rolls |
- Sushi rice(Japanese sticky rice)
- 2 tbsp of rice vinegar
- salt and pepper
- sprinkle of powdered ginger (optional)
- Crab flakes (substitute with crab sticks if you prefer)
- cucumbers, peeled and seeded then sliced lengthwise
- omelet (2 eggs)
- 1 ripe avocado
- seaweed sushi wraps(8)
- 1/2 brick of cream cheese, sliced in strips
- sesame seeds
- water for sealing
- wasabi mayonnaise & soy sauce
- Put some cooked rice in a bowl, add the rice vinegar, salt, pepper, and powdered ginger. Mix everything together. Leave it in the counter to cool down. You don’t want to start making sushi with hot rice. .
- Once the rice has cooled down a bit, start assembling your other ingredients and tools. Rice, crab flakes, seaweed wraps, cucumber, avocado, omelet, and a cup of water.
- Spread the rice on the seaweed .Leave a small part of the seaweed with no rice. Layer the crabs, omelet, cream cheese, and cucumber. You can substitute crab flakes with crab stick. Roll the sushi nice and tight. Use your finger to gently apply water on that part of the seaweed with no rice. The water will seal the roll together.
- For the outside rice version, just flip the seaweed after putting the rice then layer the crab, cream cheese, eggs, cucumber or avocado. Sprinkle sesame seeds on the rice if you want.
- Place the rolls into a platter. Store in the fridge for an hour or so before slicing in rounds. Serve with wasabi and a bowl of soy sauce on the side.
Shrimp & Veggies Sotanghon Curry
In technical term(I think), sotanghon noodles are cellophane noodles. I actually prefer sotanghon noodles over the rice or bihon noddles that’s used in Pancit dishes. It’s a childhood thing that I can’t really explain. Since I’ve turned into a curry fiend back in February, starting with a Curry Pork & Green Beans Stir-Fry, then the pork & tofu stir-fry, grilled curry pork chops, grilled bbq-curry chicken, curry pork & potatoes w/ saffron, chicken wings curry, and other curry dishes, I decided to add a curry flavor in this shrimp & sotanghon noodles dish too. I think I’ll make it again soon.
Crab Flakes & Broccoli Slaw Stir-Fry
We spent Saturday afternoon at Hubb’s Corn Maze so by the time we got home, we just wanted something fast for dinner. Spaghetti is a fast pasta dish to make but I didn’t feeling like eating something heavy. I remembered the pack of crab flakes that I was reserving for sushi rolls. I figured I could make a stir-fry out of it with broccoli florets and mushrooms. But then I didn’t want to spend time chopping more after chopping the onions, garlic and ginger so I grabbed the bag of broccoli slaw instead. Good thing I already have leftover rice so I served this Crab Flakes & Broccoli Slaw Stir-Fry with rice to the husband and son who were actually getting ready to go fishing too. So I pretty much just tossed everything in the wok and we had dinner in no time.
| Crab Flakes & Broccoli Slaw Stir-Fry |
- 1 pack of crab flakes
- 1 pack of broccoli slaw
- 1 sm onion, chopped
- 3 cloves of garlic, peeled and chopped
- 1 thumb size of ginger, peeled and chopped
- 1/2 cup of coconut milk
- sprinkled of salt and pepper
- oil for sauteing.
- Heat oil in a wok. Add the garlic, ginger and onion to cook for 3 minutes or so. Stir in the crab flakes and cook for 5 minutes. Add the broccoli slaw, stir and cook for a bit then add the coconut milk. Season with salt and pepper. Stir and continue to cook for another 5 minutes.
- Serve with rice.
Baked Breaded Whole Catfish
FYI, there’s nothing fancy-schmancy about this baked breaded whole catfish. And when I say “whole” I meant the usual American way which is headless, gutted, and skinless. In the Philippines where I was born and some other Asian countries, the whole fish with head and skin would be cooked. If not as a whole fish, the head would be cooked into a hearty soup. See, in the Philippines and other Asian countries, fishing is a way to put food on the table. In America, fishing is an activity, or a sport or a hobby. Most fishermen would take a picture or video, talk about how big the fish is, then throw it back into the water. I can almost hear voices in my head, “Alright Dexie, I Get It“. Oh wait, that was my husband sounding annoyed at my constant jabber and whining about this particular topic… Haha!
Where was I again? Oh yeah, that this baked catfish is not fancy-schmancy. But I’m posting this here because this bad boy was caught by my 13 yr. old son last Sunday night when he and his Dad went fishing. This was the day after we got so much rain and wind courtesy of Hurricane Irene. We’re estimating that the fish is about 12 lbs, give or take.
Breaded Swai Fillet & Mixed Greens Salad
There were a couple of leftover pan-fried breaded Swai fillets the other day so I decided to warm it up, sliced it diagonally then laid it on top of a bed of mixed greens for a healthy and hearty lunch.
Easy Salmon Melts
These salmon melts are sooooo easy and fast to make you don’t even actually have to refer to this recipe. You can get so creative with your own version after reading this one. Coz that’s excatly what I did after reading The Pioneer Woman’s tuna melts recipe. YUP, these salmon melts were inspired by TPW’s tuna melts.
I quickly made this after talking to my husband on the phone who was on his way home with our son from a few hours of Fishing. He asked what’s for lunch and I suggested salad since that’s what I was shoving in my mouth in between talking to him and salad was the fastest thing I could serve at that moment. But I figured I’d be nice and make something more substantial for them coz they were hungry. When I said I could make salmon melts which are like similar to tuna melts he said they better be ready in 10 minutes. Easy Peasy!
Steamed Flounder Fillets W/ Lemon and Cilantro
I could’ve pan-fried these flounder which is how my husband prefers it but I wanted to do something different so I went to the steaming route. It’s fast and easy way to have dinner in less than 30 minutes.
