Chicken And Shrimp Chowmein

INGREDIENTS:

350         g            chicken breast fillet, cut into strips
200         g            shrimps, shelled, tails kept intact
350         g            bihon or canton noodles
5             pc           (20g) dried shiitake mushrooms, soaked and sliced
1/4         cup          sliced wansuy


Sauce:
2            pouches   pineapple tidbits (115g)
1/3         cup           oyster sauce
2-1/4     cups         chicken stock
1            tsp            grated ginger
1            pc             medium onion, sliced
2            tsp            brown sugar
2            tbsp          cornstarch, dissolved in pineapple syrup


PROCEDURE:

1. Saute chicken, shrimps and mushrooms until cooked. Season with salt to taste. Set aside.

2. Combine ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer.
Set aside.

3. Deep fry noodles by batch until crispy. Arrange on platter.

4. pour sauce over and top with wansuy.


Makes 8 servings.

Ginataang Hipon sa Kamias

INGREDIENTS:

2 coconuts, grated to produce
1 c coconut cream
1 c coconut milk (see cooking lessons)

1 1/2 tbsp bagoong (shrimp paste)
4 cloves garlic, craked
1 medium onion, sliced
10 kamias (bilimbi), halved
2 siling haba (green finger chili), sliced
500 g medium-sized shrimp (suwahe)
salt and pepper, to taste


Cooking Procedures:

1. In a skillet, over medium fire, put the coconut cream, coconut milk, bagoong, garlic and onion.
Let come to a boil and cook until the liquid has reduced a little.

2. Add the kamias and sliced siling haba and cook until soft. Add the shrimp, cooking until they turn pink. Remove from the fire once the oil from the coconut forms on top. Season with salt and pepper.


Cooking Lesson:

- To extract coconut cream and milk: add a little water to the grated coconut meat and squeeze to yield coconut cream (1st extraction); add another cup water to the coconut meat and squeeze to yield coconut milk (2nd extrtion)




Shared by Beth Romualdez

Hot and Sour Shrimp Recipe

Hot and Sour Shrimp is cooked and served with watercress and walnuts.

Ingredients:

1 lb Large uncooked shrimp, -peeled, deveined, -butterflied

4 tb Dry Sherry

1 tb Grated peeled fresh ginger

1/2 c Chicken Stock or canned -broth

2 tb Soy sauce

2 tb Catsup.

1 tb Cornstarch

1 tb Rice vinegar or white wine -vinegar

1 tb Sugar

1 ts Oriental sesame oil

1/4 ts Cayenne pepper

6 tb Peanut oil

2 tb Chopped walnuts

3 bn Watercress, trimmed

2 md Bell peppers, cut into -1-inch squares

2 Garlic cloves, minced

8 Green onions, cut -diagonally into -1-inch-long pieces

Cooking Procedures:

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with red bell peppers and green onions. Watercress makes a colorful bed for the shrimp. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

Makes four servings; about 265 calories per serving.