squash fritters (ukoy kalabasa)

This past few weeks has been very busy for me . There were two big events that I have attended, it’s the  50th birthday of my new friend who seems to be a mother to me  and an Irish wedding :). Anyway,  It’s good to be part of the two special occasions.  Now back to the recipe that I will be sharing with you is  especially made for my precious son. As a mom  I want my son to eat healthy foods like vegetables so from time to time I am searching for a recipe where I could make vegetables more appealing to him .  And this squash fritters made him eat more. He likes to eat the fritters with ketchup. So I hope you cant try this to your children as well 🙂

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Ingredients:

  • 1 cup  squash, julienned or grated
  • 1/2 cup medium sized shrimps, heads and skin removed
  • 1/4 cup carrots, grated or thinly sliced
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • 1/3 cup water
  • 1 tbsp.  MAGGI magic sarap or fish sauce
  • 2 cloves garlic, minced
  • a dash of freshly ground black pepper
  • 1 cup oil, for fryin
  • Mix together in a bowl the flour, corn starch, egg, garlic, water, magic sarap and pepper. Mix it very well and make sure it’s free from lumps and set aside.
  • Wash and peel the  squash and carrots then grate it but in you do not have a grater, slice thinly as you can.
  • Add the  squash,  carrots and shrimp into the batter mixture and mix well.
  • In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
  • Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
  • Serve with vinegar or ketchup.

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Recipe inspired by Pinoy Recipe.

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Love at first bite :)

I still have plenty of shrimp left in my fridge and I was thinking to try a new recipe , so I browse the internet and I stumbled on this firecracker shrimps images. I was so excited to try it because honestly I never knew about firecracker shrimps and  haven’t tasted one before. I tell you  these fried shrimps are seductress to the taste buds and make everyone wanting  more after first bite, aka love at first bite ;D

firecracker shrimps

firecracker shrimps

firecracker shrimp with sweet chili sauce

25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying

Marinade
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch

Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water

1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.

2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.

3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.

Got the recipe fromSteamy Kitchen

Squash it! (Squash, string beans,shrimps&pork in coconut milk)

When cooking a meal for my family I really want the best for them and have something new to offer,  but sometimes I got too lazy to browse for new recipes that’s why I ended up cooking  the recipes I used to cook and one of our favourite viands too. We love anything with coconut milk. And what I like with cooking is that you can easily whip up anything from a set of ingredients to make simple meals just what I did. 🙂

string beans&squash in coconut milk

string beans&squash in coconut milk

Ingredients

  •  kalabasa (squash), pared, seeded and cut into 2-inch chunks
  • sitaw (long beans), ends trimmed and cut into 3-inch lengths
  •  shrimps
  • cubed pork
  • garlic, peeled and minced
  •  onion, peeled and thinly sliced
  • ginger
  •  coconut milk
  •  fish sauce
  •  vegetable oil
  • MAGGI Magic sarap or salt&pepper

Procedure:

1. In a saucepan, heat cooking oil sauté garlic, onions,ginger and add  pork meat until colour turns to light brown.

2. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes adding fish sauce,  and maggi magic sarap or salt&pepper.

3.Pour in the coconut milk  into the skillet, bring it to a boil . Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thick.

4.  Serve & enjoy!