Thursday, December 22, 2016

cranberry-orange polvoron with white baking morsels

These are just photos and additional ingredients and instructions for the basic recipe.

To make a cranberry-orange polvoron with white baking chips, add zest of 1 whole orange, 1/2 cup dried cranberry (sweetened or not), finely chopped; and 1/2 cup white baking morsels to the basic polvoron mixture before molding into disks.

Thursday, December 8, 2016

anthony bourdain's "candied sweet potato" turned into a cheesecake!

seafood fry (scallops and jumbo shrimp)

Serves 2-3 people.


2 cups scallops
2 cups jumbo shrimp
2 1/2 cups flour
1 t salt
1/2 t cracked black pepper
1/2 t smoked paprika (plain/regular is fine.)
2 cups panko bread crumbs
2 eggs beaten well
1/3 c milk
3-4 cups cooking oil (pref with high smoke point: corn, vegetable (soy based), peanut) 

Thaw (if frozen), drain and dry well the seafood on a clean, kitchen laid on a tray. Set aside.

Prepare your dry and wet  ingredients:

Mix flour, salt, pepper, paprika in a large bowl.

In a medium bowl-combine eggs and milk.

Pour bread crumbs in another large bowl.

Set aside, 2 clean/dry serving plates or 2 medium trays.

Arrange the bowls with respective ingredients and empty plates/trays as follows from left to right facing you:

1st - the seafood

2nd - flour
3rd - empty dry plate/tray
4th - eggs/milk mixture
5th - bread crumbs
6th - empty plate/tray

Dredge the seafood in the flour using fingers to act as strainer. 

Place each floured scallop and shrimp side by side to rest on the empty plate/tray.

Drop floured seafood in the egg/milk mixture 3-4 at a time. Remove from liquid using a fork making sure it is not dripping with the egg/milk mixture; drop on the bread crumbs.

Using your (dry hands and) fingers, coat with bread crumbs.

Set each breaded seafood on the last empty plate/tray.

Line a serving plate, large dining plate or medium tray with paper towel. Set aside. 

In a large saute pan or pot (heavy bottom; NOT non-stick), preheat oil until smoky or 'wavy-about 2-3 minutes. Have a slotted spoon or tong ready.

You will have to deep fry the shrimp first, then the scallops last.

Carefully drop 4 shrimps (if you used jumbo or extra large) at a time; deep fry until light brown or 30 seconds each side. Repeat until all shrimps are deep fried.

The scallops cooks less than 1 minute. Just make the outside light brown.

Enjoy with a squeeze of lime or lemon juice; dipped in your favorite cocktail/seafood sauce or tartar sauce.

filipino breakfast omelette



coconut oil
sea salt
cracked black pepper


cold, cooked rice
coconut oil
sea salt

Drizzle omelette with soy sauce when ready to eat.