When I think of Puerto Princesa, only one thing comes into my mind: Baker’s Hill. I can’t stress enough how great their Salted Egg Yolk Prawns is! I remember when we frequent the place for work, we surely do not miss visiting this restaurant.
I could not always go to Palawan, but it does not mean I cannot recreate my favorite dish at home! Incidentally, this recipe popped up on my Facebook feed and angels of the kitchen called me to prepare this for dinner.
With a quick trip to the market, I bought fresh shrimps (as prawns were unavailable) and some ingredients that’s not available in my kitchen. Let the cooking begin!
Warning though, three words that does not sound well with healthy meal: butter and deep fried.
1/2 kg. shrimp, trimmed and patted dry
1/2 cup butter
5 salted eggs yolks, mashed
1/4 cup full cream milk
Salt and pepper to taste
Season shrimps with salt and pepper and a bit of thyme
Heat oil and deep fry the shrimps until half done; drain on a strainer to remove excess oil
On a separate pan, melt butter under low heat
Add mashed egg yolks until evenly mixed with melted butter
Add full cream milk and cook until sauce thickens. Add chilie flakes; season with salt and pepper
Toss shrimps and let it cooked until sauce dries up
Serve hot and enjoy with heaps of hot rice! Yum!!!
Wow, that was easy! Have you guys tried this? Let us know!
As much as possible, we try to put varying dishes in our table to continuously delight ourselves with home cooked foods. One night we’ll satisfy ourselves with an Italian pasta ( just fresh tomatoes and herbs), the next we whip an Indian curry, then feast ourselves with Filipino food, or sometimes, Middle Eastern wraps. Oh why, thank you Google!
It also helps that we try to be healthier in terms of food choices so the closer it is to the raw state of the food, the better. This is why I love preparing wraps – fresh, minimal or no oil, and relatively easy to concoct.
So inspired by the shawarma I ate during lunch at the mall, I prepared chicken wraps for dinner. Enjoy!
Oh, well not technically cooked – just prepared. 😀
It was in one of those nights when my body and mind refuse to visit dreamland that I quickly searched for something quick to whip using my available stash in the kitchen. I remembered I still have oats in our cupboard which remained unconsumed because well, we really are cereal than oat eaters. Why buy, you ask? Oh well, grocery blunders.
So! I marveled at the idea of an overnight oats I often see on the internet. You know, those days when you feel like living a healthier life. Hah, this happens frequently in our home – the “let’s be healthy today, pig out tomorrow” cycle. But, whatever floats our boat. Ha ha ha.
Mixing isn’t that hard, right? So the major errand for this recipe is just to mix all the ingredients. This is an easy peasy and super practical eats especially when your bed have been so good to you in the morning.
1/2 cup Rolled oats
1/2 – 1 cup Skimmed milk (depending on how thick you want it to be)
2 tablespoon Peanut butter
Banana or any desired topping
Put rolled oats in the mason jar
Pour the milk in parts until you achieve the desired thickness
Add the peanut butter, mixing it thoroughly to equally spread it through out the mixture
In the morning, put on your desired toppings (in my case, i used bananas)
Mix and eat!
There are infinite ways to come up with an overnight oats and I am trying other combinations, too! What is your version? Let us know!
The household’s marketing list always includes oyster mushrooms from the Negros Farmers Weekend Market, a Bacolod-based weekend organic market. I’ve quite made several recipes using this awesome vitamin and minerals-packed ‘shrooms and we will start off with something that’s a favorite dish or appetizer among many Filipinos. It’s SISIG minus the fats!
1 pack Fresh oyster mushrooms, chopped
2 medium Red onions, chopped
3 tbsp Olive oil
1 tbsp Lite mayonnaise
1 Chili, sliced
Saute 3/4 of the chopped onions in olive oil until they become translucent.
Add the chopped oyster mushrooms.
Season with salt, black pepper and cayenne pepper.
Mix thoroughly until the mushrooms are cooked.
Add the remaining chopped onions.
Remove from heat and stir in the mayonnaise.
Garnish with chili.
Now, how simple is that? Go and grab a bottle or two of your favorite beer and indulge yourself in the happiness that the weekend or weeknights bring!
Do you have other versions to make this crowd’s favorite a guilt-free meal? Share it with us!