Tequila Shrimp Pasta with Tomato-Cream Sauce

• 1 1/2 lb tomatoes, cut into wedges
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus more to taste
• 1 /14 lb shrimp, peeled and de-veined
• 1/4 cup lime juice
• 3 tablespoons tequila
• 5 cloves garlic, finely chopped
• 2 chipotle chiles en adobo, minced, plus 1-2 teaspoons sauce from the chiles
• 1 cup heavy cream
• 3/4 lb. bow tie pasta
• 2 green onions, including green tops, thinly sliced

1. Preheat oven to 400 degrees. Arrange the tomatoes in a 9-inch glass baking dish. Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon of the salt. Place in oven and bake 30 minutes. Turn tomatoes and bake until tomatoes are soft and lightly browned and most of their juices have evaporated, 25-30 minutes longer. Let cool and transfer tomatoes and remaining juices to food processor and process until fairly smooth.
2. In a non-aluminum dish, combine the shrimp, lime juice, tequila, and 1/4 teaspoon of the salt. let stand at room temperature, stirring once or twice for about 30 minutes.
3. Drain the shrimp, reserving the marinade. Set a large frying pan over high heat and add the remaining 2 tablespoons olive oil. When it’s hot, add the shrimp and cook tossing and stirring, until the shrimp are pink and partially curled but not done through, about 2 minutes. Transfer to a bowl. Reduce the heat to low and add garlic to the pan. Cook, stirring often, until fragrant and golden, about 2 minutes.
4. Add the pureed tomatoes, the reserved marinade, the chipotles and their sauce to taste, and the remaining 1/4 teaspoon salt. Raise the heat slightly and simmer until thick, about 5 minutes. Add the cream and stir in the shrimp and any juices from the bowl. Bring to a simmer and cook, stirring occasionally, until the shrimp are just cooked through but still moist and the sauce is thick, 3-5 minutes.
5. Cook bow tie pasta as directed and drain. Add the pasta to the sauce in the frying pan. Heat briefly, tossing and stirring, until well combined. Divide the pasta among individual plates. Scatter green onions over the top and serve immediately.

Kung Pao Shrimp (Kung Pao Prawn/宫保虾)

Ingredients:

12-15 big shrimps or prawns (peeled and deveined)
1/4 cup roasted peanuts
10 mini dried red chilies (use half if your dried chilies are regular or longer size)
1/4 onion (quartered)
1/2 green bell pepper
3 stalks scallions (use only the white part)
2 cloves garlic (finely chopped)
2 1/2 tablespoons oil

Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce (Kecap Manis)
1/2 teaspoon starch
4 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon black vinegar
1/2 teaspoon sugar

Method:

Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring.

When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.

Matcha (Green Tea) Ice Cream Recipe

1) A bucket of vanilla ice cream of your choice.
2) Matcha or green tea powder where you can find here on my Food Store.

Leave the ice cream out for 30 minutes or until they turn slightly soft. Add in a few tablespoons of matcha (depends how matcha-y you wanted your ice cream to be), then stir and blend well with the ice cream. The ice cream should turn light green in color and tastes exotic with a slight tint of bitter flavor derived from the matcha.

Freeze the ice cream, scoop it up and serve cold.

Teriyaki Chicken

Ingredients:

300g deboned chicken thighs

1 tbsp sake

4 tbsp soya sauce

4-5 tbsp mirin

2 tbsp sugar

1 tbsp vegetable oil

Method:

1. In a bowl, put in sake, soya sauce, mirin and sugar. Mix well and marinate the chicken in it for about 20 minutes.

2. Heat the oil in a pan, brown both sides of the chicken thighs and leave until cooked.

3. Pour in the teriyaki sauce that was used to marinate chicken in the pan and continue to cook until the chicken has glazed and covered the chicken.

4. Remove the pan from heat, serve on a plate and drizzle any remaining sauce from the frying pan.

5. Serve the teriyaki chicken with boiled rice or salad leaves.

草果

草果（Amomum tsao-ko, Crevost et Lemaire），又称草豆蔻，是姜科豆蔻属的一种植物，其干燥的成熟果实也叫做草果，被用作中餐调味料和中草药。

草果生长在热带、亚热带的荫蔽潮湿的林中地带，人工栽培以云南为主。为多年生常绿草本植物，可高达2.5-3米。全株有辛香味。具横走根茎，淡紫红色，肥大类似姜，起支撑作用；其两侧和顶端有粉红色须报。根茎上的叶芽生出直立茎，深绿色，基部带紫红色，圆柱形有节，一般有叶片12－16片。叶2列，具短柄或无柄.大型（55x20厘米）披针形叶片,全缘,两面光滑无毛。花，穗状花序自根茎上生出,呈球形。每穗有红色花60－120朵，螺旋状排列。椭圆形或纺锤形肉质蒴果，有短果柄。果实初为鲜红色，成熟时紫红色，不开裂，晒干或烘干后棕褐色。每个果实内有20-66粒种子。种子多角形，长0.4-0.7厘米，宽0.3-0.5厘米，种仁白色，平均千粒重为120-140克，有浓郁的清香辛辣香气

越南牛肉粉

材料:肉类:鮮牛肉两大块切长条再切片,牛骨四大支斩件,牛腩三大块,牛柏叶两大块,牛筋五大块,牛筋丸,粿粉.

香料:姜塊三大块,洋葱三个,青葱两大把,八角十颗,丁香一小匙,胡椒一大把,桂皮一块,草果四粒.

調味品隋个人口味:盐,糖,味精,魚露,海鮮醬,辣椒醤.

配菜类:洋葱一个切薄絲,青葱三把切花,香菜(莞茜)两把切花一起拌匀,豆芽,九层塔,龙舌菜,柠檬块,紅辣椒片.

制作:湯底香料:姜三大整块慢火烤熟后拍碎,洋葱三整个用慢火烤熟后洗干淨备用.八角,丁香, 胡椒,桂皮,草果用慢火炒香备用.以上全部材料分两包一大一小香料用紗布包起备用.

预 备汤锅两个.大汤锅:先把所有牛骨先过水,煮滾大锅水后,放牛骨与大包香料一起大滾后转用小火熬4小时再倒进小汤锅的汤水再加熬一个半小时(边撈泡沫) 后,再放进小包香料再熬半小时,然后加盐,糖,味精調味此时再加一把青葱滾两滾使湯底变为清澈即可熄火,这就是牛肉湯底.

小汤锅:牛腩,牛筋先过水后,再煮一锅水滾,放牛腩,牛筋,糖,盐与味精調味大滚后转用小火煮(撈泡沫),两个半小時后拿出牛腩切薄片,四个小時拿出牛筋切薄片,剩下的汤水倒入大湯锅,牛柏叶过溫水切絲片,鮮牛肉切片.牛筋丸备用.

牛肉湯粉:先燙热粉与牛筋丸置于大碗内,加牛腩,牛筋,牛柏叶,鮮牛肉在粉的上面,再倒热滾的牛肉汤在肉与粉上,再加洋葱絲,青葱和香菜即可出餐.进食时因人喜爱可放柠檬,豆芽,九层塔,龙舌菜,魚露,紅辣椒,海鮮醬或辣椒醤等.

不用麵粉的瑞士捲

用這個食譜做出來的瑞士捲細緻柔軟，
來杯咖啡，真是超級精緻下午茶的點心。

材料

蛋 5個
細白糖 1/2杯
玉米粉 1/2杯
香草精 少許

做法

1. 將所有材料混合打至鬆發，約15-20分鐘。

2. 將蛋糕糊倒入平的烤盤內抹平，
然後將烤盤拿起敲兩下使氣泡減少，
再放入烤箱烘焙。
160度C
烤15分鐘
烤好後再將烤盤拿起敲兩下，取出蛋糕放涼。

3. 烤好的蛋糕待冷卻後，
在要捲起的一邊割三刀不切斷，
然後抹上鮮奶油。
(鮮奶油依個人喜愛，抹多多或薄薄的一層)。

4. 利用擀麵棍輔助，捲成圓筒狀，
固定約10分鐘，
即可切片食用。

細緻柔軟的瑞士捲

注意事項:

麵糊一定要打發濃稠，這是成敗的重要關鍵。

判斷麵糊是否打發，可以提起攪拌器，麵糊慢慢滴落，約2秒鐘滴落一次，這樣就可以了。

攪拌器打15-20分鐘是參考時間，
因每台攪拌機馬力不同，相對時間就不同。

沒有打發的麵糊，烤好後底部會有一層類似年糕狀的麵皮。

祝大家成功 ^^