How To make Spicy Mango Shrimp On Wilted Greens
Woodward Vegetable oil -- for frying 1 lb Shrimp; 21-25, peeled --
De- 1 ts Fresh lime juice
1 ts Light soy sauce
2 tb Flour
1 tb Cornstarch
1/2 ts Baking soda
1 Egg
slightly beaten
2 Scallions :
thinly sliced
1 tb Fresh ginger minced
2 sm Or 3 small dried :
red hot
Minced 1 tb Garlic minced
:
SAUCE 1/2 c Sugar
2 tb Light soy sauce
1/4 c Mango puree
1 tb Dark rum
1 tb Fresh lime juice
:
GREENS 1 tb Sherry
1 tb Light soy sauce
1 ts Sugar
8 c Mixed spring greens and :
Spinach, loosely pac 1/2 c Cilantro or basil
Chopped Mango slices :
for garnish Carambola slices -- garnish Slice the shrimp lengthwise in half, rinse in cold water, and pat dry. Combine the lime juice, soy sauce, flour, cornstarch, baking soda, and egg in a bowl and mix well. Add the shrimp, cover with plastic wrap and refrigerate for at least an hour. Mix together the scallions, ginger, chilies, and garlic in a small bowl and set aside. Mix together the Sauce ingredients in another small bowl and set aside. Heat 2 cups of oil to 350~ in a wok or deep frying pan. Add half the shrimp and stir briskly until the shrimp turn whitish-pink, 3 to 4 mins. Remove to drain on paper towels. Cook the rest of the shrimp in the same manner. Remove all but 2 tbsp of oil from the wok, add the scallion mixture and stir at high heat until it begins to color. Add the sauce ingredients and stir until the mixture bubbles.Return the shrimp to the wok and stir to coat with the sauce for a minute or two. Transfer to a holding container and keep warm. Heat 2 tbsp of oil in the wok, add the sherry, soy sauce, and sugar and stir to heat through. Add the greens/spinach mixture and stir briskly at high heat just until wilted. Remove from the heat, fold in cilantro/basil and transfer to serving platter. Place the shrimp on the greens and garnish with mango and carambola slices. Makes 4 main course servings or 6 to 8 first course servings. Source: MIA Herald, 8/31/95 Recipe By :
How To make Spicy Mango Shrimp On Wilted Greens's Videos
Filipino Spinach Laing ???? #homecooked
Laing is a Filipino dish traditionally cooked with taro leaves. The combination of coconut milk and shrimp paste, along with all the wonderful ginger and garlic flavor makes this dish super special, it always leaves you craving for more.
The word “laing” means withered or wilted, esp of leaves of fruits & veggies. Since it’s not very easy to find taro leaves in certain parts of the world, I decided to sub it with spinach. If you’re growing sweet potatoes this yr, their leaves are edible and might make another wonderful sub - I would just blanch them first. This dish also doesn’t use bamboo shoots traditionally (so you can leave it out), but I love experimenting in the kitchen, and don’t mind adding a little twist and bending traditional recipes once in a while (as long as it works). Below is my recipe. Feel free to adjust some of the ingredients according to your taste preference.
Ingredients:
2-3 lbs of your chosen meat (I used chuck roast beef)
-1 Garlic bulb, minced
-1 Onions/Shallots, minced
-1 big pc Ginger, thinly sliced
-6 TBSP shrimp paste (I used Kamayan brand, sweet)
-7 cups coconut milk (fave brand is Chaokoh, fresh is of course even better)
-16-32 oz spinach - the more the better (sub for other greens)
Optional ingredients:
-Thai Chilies
-1 can sliced bamboo shoots
-Lemongrass
1. Brown your meat in a pre-heated skillet/wok with your preferred cooking oil.
2. Once meat is brown, remove from skillet and sauté your garlic, onion, and ginger.
3. Once ginger is nice and fragrant, put the meat back in the skillet.
4. Add shrimp paste, and mix well with the meat.
5. Add bamboo shoots (if using), and coconut milk into the skillet.
6. Add the spinach, and mix it well with all your ingredients, then cover and let it simmer until spinach has wilted (about 10-15 mins).
7. Remove skillet from heat, and adjust the ingredients according to taste (add more shrimp paste or coconut milk if needed).
8. Serve with jasmine rice and enjoy! ????
Follow along for more recipes you can cook at home! ????
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Tamarind Peppersauce (hot sauce + wing sauce) #TastyTuesdays | CaribbeanPot.com
#hotsauce #peppersauce #wingsauce Get my cookbook @ Learn how to make an outstanding Smoked Tamarind Hot Sauce (pepper sauce) for your wings, bbq meats, seafood, breakfast eggs and fried foods in this episode of #TastyTuesdyas with Mr Sauce of CaribbeanPot.com
You'll Need...
1/2 lb Tamarind
3/4 teaspoon salt
2 cups water
10-15 smoked HOT peppers (your fav)
2 tablespoon Coconut Palm Sugar (or golden brown sugar)
6-8 cloves garlic
4-6 leaves shado beni (culantro)
1 1/2 tablespoon pure Maple Syrup
3/4 teaspoon roasted ground cumin (geera)
3/4 cup apple cider
1/2 cup white vinegar
1 lime
Smoked Cherry Pepper Sauce
How to Cook Classic Asian Greens - Thai vs Chinese - Marion's Kitchen
How to cook Thai water spinach (also known as 'pak boong', morning glory or kang kong). And how to cook Chinese garlic broccoli. Two easy techniques for Asian greens that will actually have you craving vegetables!
Thai 'Pak Boong Fai Dang' Recipe:
Chinese Garlic Broccoli Recipe:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chef Ruby's prawn salad with Thai chilli and groundnut dressing | Breakfast Daily
Chef Ruby joins Dziffa to teach us how to prepare prawn salad with Thai chilli and groundnut dressing.
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7 easy recipes for your next dinner party | Soup, Noodles, Dessert & More!| Marion's Kitchen #AtHome
0:00 Introduction
0:29 10-minute Chinese Hot & Sour Soup
4:20 Super Tender Beef Stir-fry
9:39 Singapore Noodles
17:09 Classic Asian Greens - Thai & Chinese (Thai Stir-fried Morning Glory 'Pak Boong Fai Dang' & Chinese Garlic Broccoli
26:28 Chinese Fried Rice
32:10 Dim Sum Custard Tarts
37:47 Mama Noi taste testing the Dim sum custard tarts????
37:56 End message
Get the written recipes below!
10-minute Chinese Hot & Sour Soup:
Super Tender Beef Stir-fry:
Singapore Noodles:
Chinese Fried Rice:
Thai Stir-fried Morning Glory 'Pak Boong Fai Dang':
Chinese Garlic Broccoli:
Dim Sum Custard Tarts:
--
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Montego Bay Ribeye Steak With Mango Chutney Sauce
#ribeyesteak,#spinach,#potatoes
Recipe
1 Ribeye steak
1 tablespoon All-purpose seasoning
1/2 Tablespoon Black pepper
Scotch bonnet pepper
2 scallion
Thyme
2 Tablespoon Butter
4 Tablespoon Chutney
2 Tablespoons oil
Wash and clean meat
Dry and add season marinate for 1 hour overnight is best.
Place oil in pot when hot add the steak place the scallion thyme garlic to
pot used the oil and butter to base steak.when on side is brown turn on the other side and base . Add mango Chutney to the side of the pot and spoon over steak base continously until done. Enjoy
Potatoes and Spinach
Sauté spinach into a pot wilted
Peel and dice Potatoes place in boiling water . Add 1teaspoon Salt
When Potatoes is boil drain and place into sauce pot with spinach. Season with dry
herbs.
Video link: Jerk Sauce
Welcome to my channel! This is a cooking channel which will teach you guys different food recipes. Mostly Caribbean and American style of cooking and also foods from around the world. I would love to share my recipes and tips with you all. I upload videos usually 2 times a week if you like the way I am cooking please SUBSCRIBE,LIKE,COMMENT,and share my videos with your friends. And please after subscribing click on the bell ???? icon for new videos notifications thanks and love you. I Will Demonstrate Step-By-Step How This Can Be Done.