Shrimp Alfredo recipe

Thanksgiving is coming up and I've been trying to perfect my recipe for green bean casserole. It's not quite ready yet so here's a substitute to fill in. Even if I nail it this week I probably wouldn't be able to post it in time for Thanksgiving. Forgive me.

I think I've only specified what size shrimp to use only once in my past recipes -- it's the Lemony Garlic and Herb Shrimp. Just like with that recipe, I think it's better to use larger size shrimp for this one as it looks better on the plate. Jumbo size shrimp count is typically 21-25 per lb.

Printable Recipe

Shrimp Alfredo

For the Pasta

ingredients:

• ½ lb fettuccine or linguine pasta
• 1 tbsp kosher salt
• water

instructions:
1)  Bring a pot of water to a boil over medium-high heat. Add salt and pasta, give it a stir. Cook to al dente according to package directions. Before draining pasta, save ¼ cup of pasta water; set aside.

For the Sauce
ingredients:
• 1 lb jumbo shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 8 oz white button mushrooms, sliced
• 1 garlic clove, minced
• ½ cup heavy cream
• ¼ cup whole milk ricotta
• 1 egg yolk, beaten
• 1 cup Parmigiano-Reggiano, freshly grated
• 1 tsp kosher salt, divided use
• ¹⁄₈ tsp + ½ tsp freshly ground black pepper
• Italian flat-leaf parsley for garnish

instructions:
1)  Heat oil in a pan over medium heat. Add shrimp, season with ¼ tsp salt and ¹⁄₈ tsp pepper. Toss shrimp around then arrange in a single layer. Cook each side just until it starts to turn pink, about 1 to 1½ minute per side. Transfer shrimp to a plate.
2)  Add mushrooms to the same pan and cook for 3 minutes, tossing occasionally. Add garlic, continue to cook for 1 minute.
3)  Add butter, heavy cream, and ricotta. Stir around until butter and ricotta are melted. Turn off the heat.
4)  Temper the egg yolk by gradually adding a little bit of the alfredo sauce to the yolk while whisking constantly. Add the tempered yolk to the sauce. Turn the heat on to low and stir around.
5)  Add the shrimp and half of the cheese, stir until cheese is melted.
6)  Add pasta, ¾ tsp salt, and ½ tsp pepper; toss to coat. Add the rest of the cheese and reserved pasta water, continue to toss until everything is well combined. Turn off the heat.
◘ tip: Do not toss for too long. Once the sauce/cheese starts to get stringy, turn off the heat.
7)  Garnish with parsley leaves and serve.

Chashu Pork recipe

What's the first thing that came to your mind when you saw the title? Ramen?! Gosh, great minds think alike! I haven't had the time to make my tonkotsu broth because it takes a really long time to make. But hey, if you've got a good ramen recipe then simply top it off with this chashu pork!

This is actually my easier and quicker version of chashu pork. My original one is a slab of pork belly rolled and tied with kitchen twine that simmers for more than 4 hours. Someday I'll share that one with you ;) But I know you'll appreciate the quicker prep and cooking time, so let's get started!

Printable Recipe

Chashu Pork

ingredients:
• 1.5 lbs sliced pork belly
• 1 cup water
• ½ cup low sodium soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 shallot, halved
• 5 garlic cloves, smashed
• 2 scallion, cut to big pieces
• 1 tsp grated ginger, packed
• 3 tbsp light brown sugar

instructions:
1)  Place pork belly in a zip top bag over a plate. Mix the rest of the ingredients in a bowl and pour this marinade over the pork. Massage the marinade into the meat then squeeze as much air out of the bag as you can and seal it. Refrigerate for 6 hours to overnight.
2)  When ready, take the bag out of the fridge to let pork come to room temperature for 30 minutes, then transfer all of the contents of the bag into a wide, shallow pan. Arrange the slices into a single layer. Turn the heat on to medium-high to bring it to a simmer. Once at a simmer, reduce heat to low and put the lid on. Simmer for 2 hours, turning the pork halfway through.
3)  After 2 hours remove the lid and continue to simmer for 15 minutes. Turn the heat off and let pork cool in the sauce for 30 minutes to 1 hour, turning halfway through.
4)  Transfer pork to a paper towel-lined plate and pat dry with another paper towel. Heat a skillet with a little bit of oil or nonstick spray over medium-high heat. Sear the pork on both sides until the edges are little bit charred. Alternatively, you may place the slices of pork under the broiler.
5)  Serve chashu pork on top of ramen, in a lettuce wrap, or simply with rice.

Seasoned Home Fries recipe

Well, hello there! You know what I'm craving for at this very moment? Those cheese fries I had in the Philippines! It's french fries dusted with cheese powder. Does that sound weird? No, you're weird! And those cheese-dusted fries are delicious!

But this recipe isn't that of the cheese-dusted fries I speak of, unfortunately. Sorry to burst your bubble. I enjoyed it. Just kidding! Let's forget what just happened.

Printable Recipe

Seasoned Home Fries

ingredients:
• ¾ lb Yukon gold potatoes, peeled & diced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• ½ tsp seasoned salt (Lawry's Less Sodium)
• ¼ tsp kosher salt
• freshly ground black pepper
• about 5 grinds smoked sea salt
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp chives, chopped + more for garnish
• ¼ tsp rosemary, minced
• Parmigiano-Reggiano cheese, freshly grated

instructions:
1)  Wash potatoes in cold water, drain well, then pat dry with paper towels.
2)  Transfer potatoes in a bowl and add seasoned salt, kosher salt, pepper, smoked sea salt, garlic powder, and smoked paprika; toss to coat.
3)  Heat oil and butter over medium heat.  When butter is all melted and the pan is hot, add the potatoes in a single layer. Cook undisturbed for 8 minutes.
4)  Flip the potatoes and arrange them in a single layer, then reduce heat to low; cook for 5 minutes undisturbed.
5)  Sprinkle the herbs and continue to cook for 1 minute before tossing everything around.
6)  Sprinkle freshly grated cheese to cover the top and let that melt for 1 minute.
7)  Off the heat. Serve with a garnish of chopped chives and more grated cheese, if desired.

Shrimp Fried Rice recipe

We are now settling in nicely in our new home. Actually, because I'm a neat freak and a perfectionist (and maybe borderline OCD), it took only a day and a half to unpack, sort, and get things in order -- and that includes cleaning the brand new home. Yes, cleaning a brand new home. That means sanitizing, wiping down, dusting, sweeping, swiffer mopping, and vacuuming a newly built home. I just can't be at peace if I don't clean. It's almost a curse.

I made Garlic Fried Rice before, which is more toasty than this one, but I can't find that scribbled recipe in my notes at the moment. You guys don't mind if I share a different one today, right? This one's more meaty!

Printable Recipe

Shrimp Fried Rice

For the Rice
ingredients:
• 2 cups cooked day-old rice
• ¹⁄₈ tsp kosher salt
• ¹⁄₈ tsp seasoned salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp furikake (optional)

instructions:
1)  Mix all the ingredients together and set aside.

For the Shrimp
ingredients:
• ½ lb shrimp, peeled & deveined
• 1 tsp olive oil
• ¼ tsp kosher salt
• ¼ tsp garlic powder
• freshly ground black pepper

instructions:
1)  Preheat oven to 400° F. Line a sheet pan with foil for easy clean up. Add shrimp to the pan, drizzle with oil, and season with salt, garlic powder, and pepper. Roast for 8 minutes.
2)  Let shrimp cool, then chop and set aside.

For the Shrimp Fried Rice
ingredients:
• 3 tbsp unsalted butter
• 1 carrot, brunoise
• ¼ lb ham steak, diced
• 1 garlic clove, minced
• ¹⁄₃ cup frozen peas

instructions:
1)  Melt butter in a over medium heat. Add carrots and ham; cook for 3 minutes.
2)  Add garlic and peas; cook for 2 minutes.
3)  Add rice and shrimp, toss for 1 minute then off the heat.
4)  Serve and enjoy!

See you soon, San Diego!

For the lack of interactions and posting recipes, I am sorry. We've been rather busy.. preparing for the move! I'm goin goin, back back, to Cali Cali! Literally.

Here's our Little Buddy waving goodbye :) Goodbye Illinois..

Grilled Ribeye Steak recipe

How long have I had this recipe taking up memory space in my camera? Since October 9, 2015! And when was the very first time I scribbled this recipe? January 6, 2014! Haha I'm such a slowpoke! I was even contemplating whether or not to post this up today. I want to get better pictures because looking through what I have I realized I didn't show the inside of the steak. People who love steaks most certainly are more enticed when they see a medium-rare, juicy piece of meat when cut into. Like I said here, I love steaks simply seasoned with salt and pepper and finished with a pat of butter, but sometimes you gotta throw in other flavors because yolo! Ha!

This is a very easy recipe, perfect for all levels of cooking skills. The real skilled cooks don't need any measurements, and the beginners will learn how to adjust seasonings and cook by feel. Let your inner chef out rookies!

Printable Recipe

Grilled Ribeye Steak

ingredients:
• 2 (or however many, 1 lb each) bone-in ribeye steaks, 1 to 1¼ inch thick
• Weber Steak 'n Chop seasoning
• Weber Roasted Garlic & Herb seasoning
• ground chipotle chile pepper (McCormick)
• ground Jamaican allspice (McCormick)
• kosher salt
• grapeseed oil for drizzling (or any neutral, high smoke point oil such as canola)

instructions:
1)  Place steaks on a wire rack over a sheet or roasting pan and season them on all sides with all the seasonings mentioned in the ingredients list.
◘ tip: Go heavier on the Weber Steak 'n Chop seasoning and lighter on chipotle chile pepper and allspice.
2)  Place the pan, uncovered, on the lowest shelf in the refrigerator for 4-6 hours.
3)  Remove pan from the refrigerator 1 hour before cooking to let steaks come to room temperature. Drizzle oil on one side of the steaks.
4)  Preheat grill pan over high heat. At the first sight of smoke, put the steaks oiled side down on the pan. Cook for 5 minutes, undisturbed. Meanwhile, drizzle oil on the side facing up. Flip steaks and cook for another 5 minutes, undisturbed.
5)  Turn the steaks on their fat side and cook for 1 minute.
6)  Remove steaks to a plate or carving board and let rest for 10 minutes before serving.

Buta Kimchi recipe

My gosh.. Where do I even begin with this dish?! When I first had it I was like, "Where has this been all my life?!"

One day last year, we went to a sushi place for lunch before heading to Whole Foods. I was craving for some kimchi and this dish was listed under the appetizer category. I ordered it and it was served family-style. Tender pork belly, spicy kimchi, bean sprouts, scallions.. Mmmm! I thought I wouldn't be able to finish it but it turned out I almost wanted to lick the plate clean! My husband and child had a few bites, and maybe they wanted more but I was pretty much inhaling this dish! It's one of those dishes that doesn't make me feel heavy after eating the whole thing. (It made me reminisce about my friend's omma's kimchi fried rice.) I've been ordering this dish as my main entree at that restaurant since then. I think it's supposed to serve 2-4 people but I eat that whole thing by myself!

Naturally, I wanted to recreate this glorious dish so that I can eat it whenever I want. And boy I think I made a better version! My first try, I made it with pork belly but didn't take any photos since it was a trial recipe. The second time, I used bacon. Pork belly is hard to find here in my area so I had to make that substitute, and I don't regret it. My kid and I can demolish this dish any day! And we do every time I make it! (Husband gets jealous because he's often at work when I make this.) Oh, what's that? You love bacon? You love kimchi? Then read on, my friend, read on.

Side notes: No, do not add Kewpie. Yes, you may have fried eggs (sunny side up or over medium). Use hot/spicy kimchi, you wimp. Don't skip gochujang, dang it!

Printable Recipe

Buta Kimchi

ingredients

• 3 extra thick cut bacon, chopped
• quarter of an onion, slivered
• 14 oz jar hot kimchi, roughly chopped
• 4 oz bean sprouts
• 3 scallions (2 stalks cut to 2-inch length, 1 stalk sliced on a bias for garnish)
• 1 tbsp gochujang
• 2 tsp low sodium soy sauce
• 1 tsp sesame oil

instructions:

1)  In a dry pan over high heat, add bacon in a single layer. Let it cook on one side for about 2 minutes to get some color on them before tossing them around. Cook an additional 2 minutes after that.
2)  Add onions and stir-fry for 2 minutes.
3)  Add kimchi including its juices, gochujang, and soy sauce; toss to combine for 1 minute. Reduce heat to low, put the lid on and cook for 8 minutes.
4)  Remove the lid, add bean sprouts and 2-inch length scallions. Increase heat to medium-low, toss to combine and let cook for 2 minutes.
5)  Turn off the heat. Drizzle sesame oil and stir well.
6)  Transfer to a platter, garnish with sliced scallions and serve family-style.