Tagged with Shrimp

Prawn and Cashew Vindaloo

Prawn and Cashew Vindaloo


Vindaloo is a type of Indian curry dish very popular in the region of Goa, it is regarded as a very hot and spicy dish. This dish was derived form a Portuguese dish called “Carne de vinha d’alhos” which means meat in wine and garlic, but during the course of history it was heavily modified … Continue reading

Fried Egg with Black Fungus and Shrimps

Fried Egg with Black Fungus and Shrimps


Fried Egg with Black Fungus and Shrimps is a Chinese omelette entrée or side dish, usually served with other dishes like stir fries or soups. If you love omelettes and looking for new flavours or ways of cooking it then try this Asian twist, its quick and easy even your kids can make it for … Continue reading

Sotanghon Soup

Sotanghon Soup


Sotanghon also known as Cellophane noodles, Chinese vermicelli, Tang Hoon, Bean Threads, Bean Thread Noodles, Crystal Noodles, or Glass noodles is a type of transparent noodles which are made out of mung beans (green beans). This type of noodle is widely used in East and South East Asian Cuisine such as the Korean Jap Chae, … Continue reading

Salmon and Shrimp Diablo

Salmon and Shrimp Diablo


Diablo is a cooking term which means “to make it really hot”, similar to devilled where a dish is infused with hot ingredients such as chillies, pepper and mustard. This is most probably of Mexican origin but not 100% sure, I just assumed as I saw this dish on Mexican restaurants, also the ingredients on … Continue reading

Poo Cha (Malaysian Style Stuffed Crabs)

Poo Cha (Malaysian Style Stuffed Crabs)


For Filipinos the name would be funny as it sounds like a swear word but for the Thai people this would mean a really nice stuffed crab dish. It would also look something familiar for the Filipinos as we have a nearly similar dish called Rellenong Alimasag the difference is the ingredients used because the … Continue reading

Creamy Seafood Alfredo

Creamy Seafood Alfredo


A lot may be confused with Carbonara and Alfredo pasta dishes as they nearly look similar due to the common pasta used which is fettuccine and that rich and creamy white sauce. Having said that are big differences between these two wonderful dishes, Alfredo’s white sauce is usually made out of cheese and butter and … Continue reading

Kikiam

Kikiam


Kikiam or Quekiam is another popular street food in the Philippines usually sold by street vendors pushing wooden carts equipped with deep frying woks. Usually sold together with fish balls it is also served with three kinds of dipping sauce which are: spicy vinegar, sweet brown gravy and sweet and spicy brown gravy. This street … Continue reading

Tom Yum Goong

Tom Yum Goong


One of our family favourite Thai dish, the Tom Yum. If you’re a Filipino and haven’t tried this one out I am sure you will love this one as it is nearly similar to sinigang but its spicier and its tastes cleaner and fresher due to lemon grass and galangal. The first time I saw … Continue reading

Honey Walnut Prawns

Honey Walnut Prawns


Honey Walnut Prawns or Honey Walnut Shrimps is a Chinese-American dish that is made out of deep fried lightly breaded prawns with candied walnuts served in a creamy style mayonnaise sauce. Usually seen in Chinese restaurants menus as one of the most expensive seafood options due to its ingredients and the process in making candied … Continue reading

Pancit Malabon

Pancit Malabon


Pancit Malabon, Pancit Palabok and Pancit Luglug, they all look alike and taste alike so what are the differences between these noodles? Well upon observations I guess here are the differences between them: Noodles – Palabok uses bihon noodles which are thin strands of rice noodles while Malabon and Luglug uses a thicker variant same … Continue reading

Nilasing Na Hipon

Nilasing Na Hipon


Nilasing na Hipon or Drunken Shrimps is a crispy deep fried shrimps marinated in liquor such as gin, brandy, whiskey, beer or wine. Initially this dish was served as an appetizer or pulutan (beef match / similar to tapas) and gin was the liquor of choice, it later evolved to a more refined dish where … Continue reading