Garlic Butter Shrimp Recipe

Hisashiburi! (Long time no see!)

Aside from the most awaited time of the year in Japan, which is the season of sakura or the cherry blossom, April is also a busy month because it’s the start of the business year. We started another school year and had some workshops too because they changed our book  this year.  Also, we already have a new counselor! yay! She’s a newly grad and working in our company is her first job. This is really great because I feel bad every single time I couldn’t help with anything at school like doing paperworks or simply answering the telephone because I can’t speak or read Japanese yet. But we’re all glad that a new counselor is finally coming! However, since she’s new, our school is temporary close on Tuesdays and Thursday because we’re out of people at school.

I hate the new schedule because I can’t request for a two consecutive days off, which really sucks, but hopefully after next month our schedule will go back to normal.

Anywasy, today I cooked garlic butter shrimp because it’s the easiest recipe I know lol, and I don’t need to prepare a lot of ingredients when cooking this.

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INGREDIENTS:

• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
3. Stir in shrimp and gently toss to combine.
4. Serve immediately, garnished with parsley leaves, if desired.

Recipe from Damn Delicious.

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1. I started by peeling and deveining the shrimp, and preparing garlic and butter I’ll use.

2. I cooked the shrimp a bit with two tablespoon of butter and put some salt and ground pepper. Set aside.

3. I added the garlic with the same pan.

4. Added the chicken broth and butter, I only added five tablespoon because I don’t have enough shrimp, I bought them for 859.68 JPY.

5. Needless to say, I added the shrimp and waited for it to cook.

And voila!

I don’t have parsley with me at the moment so I only added some spices because I literally add them on everything. I honestly love the taste, even without the lemon juice. I do the same thing with crab. It’s easy to make, easy recipes but shrimp is damn expensive.

Have you tried cooking the same recipe? Or you have a better one?

 

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Philippine’s Kaldereta Recipe.

March 13, 2018

Hey everyone! I am really happy today because it’s my day off from work. Yay! And since I woke up early today (early from my usual holiday sched), I decided to cook a Filipino dish which I was craving for months now, Kaldereta. I went to a grocery store near my house and bought the ingredients I needed, and did some ‘necessities’ shopping a bit too.

Kaldereta is a dish from the Philippines (brought by the Spaniards during their ‘stay’) and its name derives from Spanish word caldera meaning cauldron. It’s a meat stew from tomato paste (but it differ in every provinces, some uses atsuete), liver past and some vegetables like carrots, potatoes, bell pepper and olives.

So here’s a recipe I got from my favorite website when I’m in the mood for some decent cooking, Panlasang Pinoy.

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Pork Kaldereta Recipe

Author: Vanjo Merano

Recipe type: Pork

Cuisine: Filipino

Prep time:  5 mins

Cook time:  60 mins

Total time:  1 hour 5 mins

Ingredients

• 2 lbs. Pork, cubed
• 1 (15 oz.) can tomato sauce
• ¾ cup green olives
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 medium baking potatoes, cut into large cubes
• 2 medium carrots, sliced diagonally
• 1 medium yellow onion, sliced
• 2 teaspoons minced garlic
• 32 oz. beef broth
• ½ cup liver spread
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Heat the oil in a cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
8. Add salt and pepper to taste.
9. Turn-off the heat. Transfer to a serving plate.
10. Serve. Share and enjoy!

Serving size: 5

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But, a big BUT, when I cook, I usually add twist on it and not follow the ingredients lol. So here’s how I ‘followed’ the recipe.

I prepared the meat, oil and onion first while heating the pan. I cut the meat (which I didn’t even know what kind of meat was, pork or beef, but it do taste like beef so) according to MY bitesize and cut everything according to my preference.

I saute the garlic first then add the onion, wait a bit and added the meat.

I finally added the meat and waited for it to turn brown. I added to cups of water, nah, I used my wine glass to measure hehe.

While I was waiting for the meat to boil and get tender, I prepared the carrots and potatoes to save time. I usually do this because I hate waiting. I did a it of online surfing and dancing too.

When the meat was tender, I poured a pack of this Mama Sita’s Caldereta spicy sauce mix I brought from the Ph, so I no longer needed to put tomato paste and liver paste. It also has instruction and recipe at the back to keep you guided.

This is how it looked like after putting the mix, I added the vegetables and simmered.

I also sent pictures on my group chats because I was too proud of myself cooking something I have never imagined before, in fact it was my first Kaldereta, and one of them thought it was a Japanese curry! But nah, I was too happy to be upset, I sent another picture to my boyfriend and he asked me if I was cooking Menudo!

I told myself “stay positive!”.

I put olives and bell peppers too. I kinda regret I put too much olives though, I should’ve put a little.

Wait, wait, wait., dance, dance, dance and voila!!! Here’s my Kaldereta!

I didn’t add salt nor pepper because it taste perfect already, for me. But no kidding aside, it’s really good and I’ll probably share some at school.

When did the last time you cook for yourself?

When did the last time you cooked something and shared because you’re too proud of it?

 

30DWC Day 21: Greek Chicken Recipe

*I am writing this on Thursday but I will publish it to cover my three days backlog on My 30 Day Writing Challenge. Gomenne.

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Monday

I finally got the chance to cook some decent food, I’ve been eating out a lot recently so I decided to cook something plus Mondays are busy days so to keep me energetic and full the whole day, cooking is a good option rather than just eating convenience stores onigiri. I only have some potatoes and chicken in my fridge so I decided to just cook adobo. But I ran out of soy sauce, I only found out later when i was about to pour vinegar and soy sauce on it. I panicked and I decided to just google recipes on the internet and I found this Greek Chicken recipe.

Ingredients 

• 1/2 cup olive oil
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 lemons, juiced
• 1 (4 pound) chicken, cut into pieces

Directions

1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

BUT

I didn’t follow the directions stated above, unfortunately I don’t have an oven at the moment so what I did is just cook it on the stove, I put an extra 1/2 cup of water after I stir fried the chicken and put all the ingredients.

I ate some for brunch I really loved it, I wasn’t so sure of what would it taste like because I haven’t tried cooking any Greek recipe before but I do love it. I brought some at school for dinner and ate it with a cod roe soup pasta I bought from 7/11.

This is going to be my first recipe review and living alone in a foreign country really forces me  not just to learn the basic of cooking but also hundreds of ways how to cook adobo, nialag and tsamba recipes I learned when I was in college.

Have you tried cooking something you haven’t done before and ended up being your favorite recipe? What is it?

 

Bored Sensei.