funny side up

Another crispy veggie.   Mm mm mm mushroom .  Need I say more? 🍄Tools Mixing bowl (for batter) Strainer Kitchen towel or cooling rack 🍄Ingredients 1 + 1/2 pack enoki mushroom 1 + 1/2 cup All purpose Flour 1/4 cup Cornstarch 1 tsp Salt 1 tsp Ground Pepper 3 tsp Garlic powder 3 tsp Smoked Paprika Cooking oil for frying 🍄Steps *** Prep enoki Unpack, lay flat on chopping board.  Chop off the bottom, but leave off 1/4 inch to hold the shrooms together. Slice enoki horizontally. Place in a basin and wash gently but thoroughly.  Check each bunch for stray roots and dirt.  Wash again as needed. Drain well. Place on a kitchen towel and pat-dry. *** Prep batter In a mixing bowl add flour, cornstarch, salt,pepper,and choice herbs / spices. Mix well. Set aside for frying time. *** Cook enoki Heat the deep-frying pan to high.  Add cooking oil. When oil is hot enough (do the chopsticks oil test), dip the mushroom into the batter, shake excess off, and drop gently...

Camaron Rebosado + Pratha. 2  cultures combined =  shiok ! I remember I love a good camaron rebosado, dip it in the sour sauce and its a heavenly bite. 🤤 Just like the huge ones i used to have at  AA's BBQ  in  Cebu City  way back when. I've always wanted to let the kids try at home. And then i bumped into this pratha hack. (Oh yeah oh yeah oh yeah 🕺🕺🕺).  A t last, Camaron Rebosado is served! 🍤Tools Knife Tray Frying pan Ladle Spider-ladle Strainer / cooling rack or tray topped with kitchen towel 🍤Ingredients Large shrimp, peeled, deveined Salt Pepper Pratha wraps 🍤Steps Wash & tap-towel dry the shrimp. Sprinkle with salt and pepper. Slice the pratha into 6 strips. Wrap each shrimp with pratha dough (s ee demo at 1:11 ). Place on the tray.  Heat the frying pan, add the cooking oil.  Once the oil is ready for frying (do the chopstick bubbles test), gently put the shrimps in 1 by 1. Turn the shrimp around using tongs, to make sure ea...

3 words. NOM NOM NOM. Whether fried or added to the wonton soup, it's definitely nom nom nom. Ingredients 200g (0.44 lbs) pork mince 100g (0.22 lbs) peeled and deveined prawns, roughly chopped (optional) Sayote minced (*meat fillers) 2 tbsp finely chopped spring onion (scallions) 2 tsp light soy sauce 1 tsp sea salt ½ tsp sesame oil 1 tsp cornflour (cornstarch) ¼ tsp ground white pepper Mix gently by hand, then with chopsticks until the consistency is STICKY. Tips:  - If you plan to fry these, put smaller portions in the wrapper.   Since the wrapper is thin, frying time should be short. More fillings will take longer to cook, and by then you'd have burnt the wrappers already. - Meat fillers- when you've got a huge tribe to feed and need to save $$ but still deliver oomph flavor, adding minced chayote on top of your portion of meat can do the trick. Chayote absorbs the flavor of the mix.  Celery is another option to consider.  (But only for non-member...

Chicken seaweed rrooollll had us drrooollllin' for more.  The portion i made was not enough LOL. We tried asian style marinade- ginger & garlic combo and it was good. Plus, it's another use of the fam's favorite seaweed / nori. Serve & eat immediately to enjoy that crunch! Tips: - need more than 500g chix fillet for the growing teenage bunch.  Maybe, 750g. - pretty certain this will be great with other chix-marinade flavors like teriyaki, buffalo wings, soy-garlic, etc. - wrap most of the meat, i.e. use more nori, showing a peek of the protein on both ends. More of that crispy nori, yes, please!  - can pair nicely with a dip of choice. 💡Inspired by: https://youtu.be/M2ghyfV8QJQ?si=ta8LvssOg9nzYAhv