Aside from photography, I also like to cook once in a while. Sometimes I get delicious results sometimes I get revolting products. Most of the time, I make do with what I find in the fridge. I now share this recipe to the readers who might want to try out this recipe I thought of. I think it tasted fine.
Ingredients:
For Shrimps -
400 g Shelled Fresh Shrimps
1 piece Egg (beaten)
1/2 cup Cornstarch
1/4 tsp. Black Pepper (ground)
1/2 tsp. Garlic (granulated)
1/2 tsp. Onion Powder
1/8 tsp. Ginger Powder
1/2 tsp. Iodized Salt
1 cup Safflower Oil (for frying, other cooking oil may be substituted)
For Noodles -
400 g Flat Rice Noodles
4 cups Water (boiling for cooking noodles)
1 tbsp. Cooking Oil
For Thickening Sauce and Coloring -
1 tsp. Sesame Oil
5 tbsp. Dark Soy Sauce
2 tbsp. Cornstarch
1/2 cup Water
Other Ingredients -
1/2 cup Julienned Carrot
1 tbsp. Minced Garlic
1/4 cup Minced Onion
1 tbsp. Safflower Oil ( for sauteing the garlic and onion)
1 1/2 cup Water
Salt (to taste)
Preparing the shrimps -
In a bowl, beat the egg, add salt, pepper, garlic, onion and ginger powder. Toss in the shrimps and mix well. Add cornstarch and mix well. Heat frying pan and add oil. Fry the shrimp with a little of the batter in the oil. To add shrimp to the pan, you may use a spoon. Set aside in a strainer lined with tissue to absorb excess cooking oil.
Cooking the noodles -
In a saucepan, boil the water and add the cooking oil (to prevent the noodles from sticking with each other). Cook the noodles to desired tenderness and strain to remove cooking water as soon as possible and set aside.
Preparing the sauce -
In a small bowl, place cornstarch and add water. Mix well until cornstarch lumps are not visible anymore. Add soy sauce, and sesame oil.
Heat saucepan, and add 1 tbsp. Safflower oil. Saute, garlic and onions until garlic becomes brown and onions begin to be translucent and start to caramelize. Add the 1 1/2 cup water and continue heating until the liquid boils. Add the fried shrimp and carrots. Add the Prepared cornstarch mixture and continue to cook until the starch is cooked. Season with additional salt if desired. Mix in the noodles. Enjoy...
Ingredients:
For Shrimps -
400 g Shelled Fresh Shrimps
1 piece Egg (beaten)
1/2 cup Cornstarch
1/4 tsp. Black Pepper (ground)
1/2 tsp. Garlic (granulated)
1/2 tsp. Onion Powder
1/8 tsp. Ginger Powder
1/2 tsp. Iodized Salt
1 cup Safflower Oil (for frying, other cooking oil may be substituted)
For Noodles -
400 g Flat Rice Noodles
4 cups Water (boiling for cooking noodles)
1 tbsp. Cooking Oil
For Thickening Sauce and Coloring -
1 tsp. Sesame Oil
5 tbsp. Dark Soy Sauce
2 tbsp. Cornstarch
1/2 cup Water
Other Ingredients -
1/2 cup Julienned Carrot
1 tbsp. Minced Garlic
1/4 cup Minced Onion
1 tbsp. Safflower Oil ( for sauteing the garlic and onion)
1 1/2 cup Water
Salt (to taste)
Preparing the shrimps -
In a bowl, beat the egg, add salt, pepper, garlic, onion and ginger powder. Toss in the shrimps and mix well. Add cornstarch and mix well. Heat frying pan and add oil. Fry the shrimp with a little of the batter in the oil. To add shrimp to the pan, you may use a spoon. Set aside in a strainer lined with tissue to absorb excess cooking oil.
Cooking the noodles -
In a saucepan, boil the water and add the cooking oil (to prevent the noodles from sticking with each other). Cook the noodles to desired tenderness and strain to remove cooking water as soon as possible and set aside.
Preparing the sauce -
In a small bowl, place cornstarch and add water. Mix well until cornstarch lumps are not visible anymore. Add soy sauce, and sesame oil.
Heat saucepan, and add 1 tbsp. Safflower oil. Saute, garlic and onions until garlic becomes brown and onions begin to be translucent and start to caramelize. Add the 1 1/2 cup water and continue heating until the liquid boils. Add the fried shrimp and carrots. Add the Prepared cornstarch mixture and continue to cook until the starch is cooked. Season with additional salt if desired. Mix in the noodles. Enjoy...
No comments:
Post a Comment