Shrimp Festival

Good Evening! Mommy bought 1 kilo of shrimps worth Php300 from baclaran when she went last Wednesday with her Dabarkads. I was thinking of what to cook for dinner tonight, so I checked the  freezer and behold the mighty shrimps! Don't worry as per the vendor shrimps can be kept fresh as long as you put it an a container with water and freeze it until you are ready to use it. So I took the container from the freezer and let it thaw. The Iron Chef blood kicked in, so I decided to cook three diffent dishes out of 1 kilo shrimps. For dinner we have, Lemon-Garlic Buttered Shrimp, Crispy Shrimps in Oyster sauce and Shrimp Tempura. For this dishes, we don't have price comparison from restaurants but i guess some restaurants have these dishes but it's expensive. The 1 kilo gave me 51 pcs of shrimps so we have 18-18-15  pieces for the three dishes.

(L-R-C) Lemon-Garlic Butterred Shrimps-Shrimp Tempura- Crispy Shrimps with Oyster Sauce

 For our first dish, LEMON-GARLIC BUTTERED SHRIMPS, cut shrimps into butterfly-style, deveined and clean on running water. Marinate shrimps for 30 minutes in salt, pepper and parsley (Optional) and drizzle with lemon juice.

Butterfly-cut Shrimps

We have to options in cooking this dish. Option 1 Heat pan, add butter and minced garlic. Saute for awhile so that the butter will have a garlic flavor. Do not overcook the garlic. Fry shrimps, flesh part first. As soon as the flesh part turns red, turn it over to cook the other side. Don't over cook shrimps. Option 2 You can grill the shrimps basting it with butter-garlic-lemon-parsley mixure. You can put shrimps in BBQ sticks for easy grilling. You can use the basting mixture as your dipping sauce for both options

Lemon-Garlic Buttered Shrimps

Dish Number 2 is CRISPY SHRIMPS in OYSTER SAUCE. Dust butterfly-cut shrimps with cornstarch. Deep fry until crispy but do not overcook, drain in paper towel. For the sauce, mix together 1/4 cup water, 2 tbsp oyster sauce, 1 tsp.sugar and 1 tsp. cornstarch dissolve in 2 tbsp. water set aside. Heat Pan, saute minced ginger, minced garlic and onion leeks, pour sauce mixture. Simmer until sauce thickens, add shrimps. Mix until shrimps are coated with sauce. Serve hot.

Crispy Shrimps in Oyster Sauce

For our Dish No. 3 SHRIMP TEMPURA, Remove Shell and head, only the shrimp's tail remains. If you have tempura butter, just follow the instructions in making tempura. Since I ran out of Tempura Batter, I coated the shrimps with cornstarch, dusting excess, dipped in beaten egg and coated in japanese breadcrumbs. For the dipping sauce, use light soy sauce but if it's not available, you can use a mixture of regular soy sauce and water as substitute. Put minced ginger and sugar. I suggest that you prepare the sauce about 30 minutes earlier before serving so the flavor will be ok.

Shrimp Tempura

So there you have it folks, three different shrimp dishes. For the ingredients, I spent less than PhP 500 since some of  the ingredients I used were already available in our house like oyster sauce, cornstarch and others. If we order this in a restaurant, I guess we will spend more that PhP1,000.

Happy Eating! Kampai! hehe

Crab Foo Yong

Iron Chef mode this weekend. I made my very first bread pudding, result was not bad for a first timer. But that's not what we are going to have in this post. What we're having has the ingredients below.

We have bean sprouts, green onions, carrots, shitake mushroom (tenga ng daga will also do), eggs and crab meat. I'm going to cook Classic Savory's Crab Foo Yong. For this recipe we need 1/4 kilo of crab meat (1/2 kilo costs PhP200 in baclaran), 1/2k (or less depending on how much you want) of bean sprouts, 1 carrot, diced, half a can of shitake mushrooms, thinly sliced; green onions, chopped and 8 eggs beaten, salt and pepper to taste. For the sauce, we have 2 tbsps. oyster sauce, 1 cup chicken broth, 2 tbsps sugar and 2 tbsps cornstarch dissolved in water. Prepare a medium bowl to use as mold to achieve a dome-shaped crab foo yong.

Saute onions, crab meat, add carrots, shitake mushroom and bean sprouts let cook for about 5 minutes. Season with salt and pepper. Pour in beaten eggs, stirring constantly until eggs are cooked. While still hot, put the mixture into the bowl/mold. Be sure to press the mixture firmly so that we can have a dome-shaped foo yong. Turn over the bowl into a plate, just leave it there to settle, do not take it from the mold yet. For the sauce, mix all ingredients and simmer until thick. Pour over the dome-shaped crab foo yong. Garnish with chopped green onions.

Savory's Crab Foo Yong is about PhP245. I spent approximately PhP220 for the recipe but I was able to make two dome-shaped crab foo yong and a much bigger one! Enjoy!

Tinapa Roll Appetizer

Rainy Saturday Evening! Next mission is to try to make Mesa Grill's Tinapa Roll, tried this dish during my mom's surprise birthday celebration and she was really surprised! hehehe, thanks to my cousins and of course to the sponsors me, myself and I and my siblings hahaha! Anyway let's get back to business, the tinapa roll is jsut like your ordinary "lumpia", you mix all the ingredients and wrap it with your "lumpia" wrapper. As I dissected the tinapa roll, i discovered there are tomatoes, salted egg, onions, pechay and of course tinapa roll wont be called tinapa roll without tinapa!

The main ingredients: Tinapa Flakes, tomatoes, onions pechay and salted eggs, don't forget the wrapper

I used one medium size tinapang bangus (bought 3-pc pack for Php135, so that would be 45 per piece) flaked; 1 tomato and onions, cubed; 2 pieces salted eggs, cubed and several pechay leaves cut into small pieces. Heat pan and saute onions and tinapa flakes. Set aside and let it cool. In a bowl, mix remaining ingredients  together with the sauteed tinapa.  Place about two tablespoons of the filling near one corner of the wrapper then fold it making sure that you roll it neatly. Fry the rolls for about 2 to 3 minutes or until all sides are golden brown. Don't forget to drain excess oil using paper towels. Serve with vinegar.

Mesa Grill's Tinapa Roll vs. Sir Chef's Tinapa Roll

I was able to make 12 rolls for the recipe above. Tinapa Roll at Mesa Grill costs at around PhP135- PhP150 for a 6-pc half rolls (i ate one that's why there's only 5). Mine only costs less than a hundred hehe.

Crispy Boneless Tilapia

Crispy Boneless Tilapia with 4 Sauces


Hi Guys! Hope everything's well after typhoon Glenda. Good thing power was restored yesterday after 4 days of darkness hehehe. We have to go to my cousin's house just to have our cellphones charged. Anyway, enough about Glenda, Let all be thankful that power is back! Just as promised, I will try to duplicate Mesa Grill's Crispy Boneless Tilapia with four Sauces, so here it is.....

 I think one serving of this at Mesa Grill costs around Php290.00. For my version, i got the two tilapias at the local grocery for Php65.66, 1 pack of coating/breading for 13.50. For the 4 sauces, i just used what's available at home - 1.) Bagoong 2.) Sweet chili sauce 3.) vinegar and 4.) Soysauce and Calamansi.

You have to fillet the tilapia, a very sharp knife will be helpful. Clean and wash the fillet thoroughly then marinate with calamansi. Pat dry then coat with breading, i used breading with garlic flavor.

If you don't have breading you can use cornstarch seasoned with salt and pepper. Be sure to dust off extra coating/breading. Pan-fry tilapia fillet until golden brown and crispy. Drain in paper towel. Serve hot and crispy! ENJOY! 'til my next challange!

Hello!

Welcome to RESTO MENU vs. SIR CHEF!

Good afternoon! I'm just new with this blogging thing, so i'm still checking it out. Anyway it's a Sunday and salary's not yet in so no time, i mean no money to eat out, hehe. But for my first project, i will try to make Mesa Grill's Crispy Boneless Tilapia with four sauces. (picture below)