Easy Paleo Recipe - Lemon Garlic Shrimp

Easy recipe for people following the paleo diet.

http://deepfriedrecipestv.com/

http://recipetube.tv/

http://raweats.tv/

http://kaukautime.blogspot.com/

http://funnykinevideos.blogspot.com/

Sweet and Sour Chicken - Restaurant Style

Restaurant style sweet and sour chicken. You can also make this with pork or shrimp. This takes some time in preparation but you can also use frozen chicken ...

http://deepfriedrecipestv.com/

http://recipetube.tv/

http://raweats.tv/

http://kaukautime.blogspot.com/

http://funnykinevideos.blogspot.com/

Mike`s Huli Huli Chicken in Kahalu'u, Oahu

Mike talks about huli huli chicken favored by locals.

Restaurant Style Egg Foo Yung

Ingredients:

5 large Eggs
1 tsp Salt (if using canned crabmeat, reduce to 1/2 teaspoon)
1 tsp Dry sherry
Dash Black pepper
1/2 C Fresh or canned crabmeat (or shredded cooked pork, chicken, ham, beef or shrimp)
1/2 C Julienne celery, no leaves
1/2 C Dried black mushrooms, softened in hot water for 15 minutes, squeezed dry, stems removed, and shredded
1 C Fresh bean sprouts (or drained and shredded bamboo shoots)
1/4 C Thinly sliced onion
3 Tbsp Canola, corn or peanut oil    

Restaurant-style Brown Sauce:

1 C Chicken broth
1/2 tsp Ketchup
1-1/2 tsp Light soy sauce
2 Tbsp Flour, mixed w/ 2 Tbsp cold water into a smooth paste

Cooking Instructions:

Gently beat the eggs with the salt, sherry and pepper. Add the crabmeat, celery, black mushrooms, bean sprouts and onion and mix well. Heat the oil in a non-stick wok or stir-fry pan over medium-high heat until the oil is hot but not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil. Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn sections of the eggs over. Continue turning the eggs until the mixture is set on both sides. Serve immediately.

Sauce:

Mix the ingredients together in a saucepan. Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Pour the sauce freely over the cooked eggs.

Enjoy!!

Pasta with Shrimp Scampi

Ingredients:

canola oil
Kosher salt
1 1/2 lbs linguine, spaghetti or angel hair
6 Tbs (3/4 stick) unsalted butter
5 Tbs good olive oil
3 Tbs minced garlic ( 9 cloves)
2 lbs large shrimp, peeled and deveined
1/2 tsp freshly ground black pepper
3/4 cup chopped parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes

Method:

Drizzle some oil in a large pot of boiling salted water, add 1 Tbs of salt and linguine, and cook for 7 to 10 minutes, or according to directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 Tbs of salt and the pepper and saute until the shrimp turn pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest. lemon juice, lemon slices and red pepper flakes.
Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve.

serves 6

Enjoy!!

with linguini

with angel hair

Shrimp Canton with Pineapple

Ingredients:


2 lb. shrimp

peanut or canola oil for deep frying

2 eggs, slightly beaten

1 cup water

1 cup flour

1/2 teaspoon salt

1 can (1 lb, 4 oz) pineapple chunks with juice syrup

1/2 cup vinegar

1/4 cup catsup

1/2 cup sugar

2 teaspoons salt

1 teaspoon soy sauce

1/2 teaspoon monosodium glutamate (optional) I don't actually use it!!

dash of hot pepper sauce ( i prefer Tabasco!!)

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon toasted sesame seed

Procedure:

Shell and clean/devein shrimp. Heat deep fryer with oil to 360 degrees F. Combine eggs and the one cup water. Add flour and the 1/2 teaspoon salt; mix lightly.

Dip shrimp into batter; drop into fat and fry.  Deep fry until golden brown and puffy then drain on strainer or paper towels, set aside.

Drain pineapple; add water to syrup to make one cup.

Combine syrup, vinegar, catsup, sugar, the two teaspoons salt, soy sauce, monosodium glutamate and hot pepper sauce in saucepan; bring to a boil.

Mix cornstarch and the two tablespoons water; stir into hot mixture.

Cook two more minutes, stirring constantly.

Plate shrimp, add pineapple chunks and pour over shrimp.

Sprinkle with sesame seed.  Garnish with a sprig of cilantro and some lemon wedges.

Makes 6 servings.

Enjoy!!

Hawaiian Shrimp Truck Scampi

Ingredients:

10 shell-on U-15 (extra large) shrimp, deveined

1 head (10 cloves) garlic, peeled and roughly chopped

1 cup flour

2 tablespoons paprika

1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)

1/2 stick clarified butter or 1-2 Tbsp olive oil

1/2 teaspoon salt

1/8 cup white wine

2 tablespoons regular butter

Method:

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.Heat saute pan over high heat.

Add clarified butter or olive oil and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Don't forget your Hawaiian Macaroni Salad too to complete the plate lunch tradition!!  :D

Makes 2 servings of 5 jumbo shrimp each.

Pancit Bihon Recipe

Ingredients:

1 8 oz. pack pancit bihon noodles

1 cooked chicken breast, shredded

1/4 cup frozen or fresh cleaned deveined shrimp

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

1/4 cabbage, sliced into strips

1 onion, pealed and sliced

3 cloves of garlic, crushed and minced

1/3 cup scallions, cut into pieces

1 carrot, sliced into strips

2 tablespoons of cooking oil

3/4 cup diced celery

3 tablespoons soy sauce

Salt and pepper to taste

5 pieces of calamansi or 1 lemon, sliced



Cooking Instructions:


Soak the pancit bihon noodles to soften for 10 minutes

Grease a large pan or wok with oil. Sauté garlic and onions. Add shrimp and cook until half pink in color.

Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

Salt and pepper to taste.

Serve hot with sliced calamansi on the side.


Cooking Notes:

Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Shrimp Ceviche

Shrimp Ceviche

If you find the ceviche a little too acidic, drain out some of the juices after the marinating, add a little more avocado (or some olive oil) and/or a little more salt.

Ingredients

* 1 pound medium-small shrimp, peeled and deveined
* 2 Tbsp salt
* 3/4 cup lime juice (juice from 4-6 limes)
* 3/4 cup lemon juice (juice from 2-3 lemons)
* 1 cup finely chopped red onion
* 1 serrano chile, ribs and seeds removed, minced
* 1 cup chopped cilantro
* 1 cucumber, peeled diced into 1/2-inch pieces
* 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Method


1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.

This recipe was my wife's request since she loves shrimp. I made a large batch and she ate it for breakfast, lunch, and dinner!! LOL :)

Enjoy!!

Pork Balatong (Pork with Monggo Beans, Munggo Guisado or Ginisang Munggo)

I posted one of my recipes on HawaiiThreads.com on July 27th, so I thought I should post it to my blog too.

A post from one of the members asked this question:

"Anyone have a good recipe or secret on how to get the mongo beans just right? I've read recipes but they only list the ingredients. They don't really tell you how to cook the bean and other ingredients just right." Originally Posted by jkpescador

Here was my reply.

Good thick balatong (monggo beans) can be made with 2 pots. This is my technique. You may soak the monggo beans overnight and rinse them out the next day before cooking. Monggo beans come in a few varieties. The whole monggo bean with the green skin, the split monggo bean with the green shells, and or the whole yellow and or split yellow kine. It depends on your preference. For me I like both the split yellow and da split yellow with the green skins(for da extra vitamins and fiber).

Ingredients:

2 small bags of split yellow and green mungo beans
2 inch knob of fresh ginger root, crushed and sliced in half lengthwise
4-6 cloves of fresh garlic, crushed and minced fine. Separate in 2 batches.
1 round onion, peeled/chopped and minced fine
1 bunch ampalaya/paria or marunggay leaves. Ong choy can be used too or fresh spinach
1 whole tomato, cut and chopped fine or depends if u want big pieces.
3-4 Tbsp of patis/fish sauce/nuoc mam
Dash cracked fresh black pepper to taste
Dash MSG to taste (optional)
2-4 Tbsp Canola oil
2 bay laurel leaves
3-4 lb whole fryer chicken chopped up into 3x3 inch pieces or 2-3 lb of boneless pork butt shoulder cut into 2x2 inch strips cross grain
2 cooking pots.

Instructions:

Add mongo beans to 1st pot and cover with water, bring to a boil.
Simmer and skim off foam. Rinse if necessary and bring back to boil then simmer again.
Add ginger and 1st batch of garlic.
Add 1 bay leaf ripped in half. Continue to cook. Water will reduce as mongo gets thicker. Do not burn or your mongo will be ruined.
Add patis and simmer to the thickness you want. Mongo will be thick and mushy.
Remove from heat.
Simultaneously...In the 2nd pot, heat and add oil.
Add 2nd batch of garlic and brown. Do not burn the garlic or it will become bitter.
Add 1 bay leaf ripped in half.
Add chopped onions.
Add chicken or pork and brown until juices run clear and browned.
Add pepper and MSG. You may fry the pork and or chicken till crispy and dry.When meat is fork tender and by taste, pour the 1st pots contents (mongo) into the 2nd pot(meat).
Mix slowly until the mongo is incorporated all over the meat.
Add pepper and more patis for saltiness. Your preference.
Saute chopped tomatoes in frying pan with a little oil til translucent.
Add to 2nd pot and stir in. Some filipino dialect styles like their mongo thick or even watery to drink like a soup (sabaw). Some has tomato (kamatis) others don't.
Cut bunch of paria leaves or ong choy into desired size and add to 2nd pot (mongo/meat).
Continue to simmer Pork Balatong on low till leaves wilt.
Remove from heat. Serve hot with cold or hot steaming white rice!

Serves about 6-8 or a weeks supply!
No foget take out bay leaves befo somebody choke!
You can even play with the taste and substitute patis with harm ha shrimp sauce and or use chili pepper leaves or saluyot leaves (jute).
My grandpa used to put dried ebi (shrimp) into the mongo while its simmering. Was big time ono. You can also jus buy chinese crispy skin roast pork or lechon kawali (chicharon with meat) to add to da mongo if you lazy and no like deal with cooking chicken or pork. I do dis sometimes. Well dea u go!

Enjoy! I hungry now!!  kaukautime!!