Tag: eggs

Pancit Bihon – Filipino Shrimp Noodle Recipe

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Ingredients (4 servings):

  • 250 grams shrimp
  • about 1 litre shrimp stock
  • rice noodles
  • vegetable frying oil
  • 3 garlic cloves
  • 4-5 shallots
  • 100 grams tofu
  • salt to taste
  • 2 tablespoons annatto powder
  • 2 tablespoons fish sauce
  • 3 tablespoons flour
  • 4 hardboiled eggs
  • 100 g smoked fish flakes
  • 100 g cup pork crackling crushed
  • 2 stalks green onions

Preparation method:

  1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
  2. Cook the noodles according to the instructions on their package.
  3. Chop the garlic.
  4. Chop the shallots.
  5. Slice the green onions.
  6. Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
  7. I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
  8. Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
  9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
  10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
  11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
  12. In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
  13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
  14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
  15. Place the cooked noodles in the plates.
  16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
  17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.

 

 

 

 

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

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Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.

Pumpkin Flower Tempura

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Ingredients (2 servings):

  • about 20 pumpkin flower, buds and freshly opened
  • 1 egg
  • 4 tablespoons wheat flour
  • 2 tablespoons rice flour
  • 2 tablespoons cornstarch
  • 1/2 l vegetable frying oil
  • salt and freshly ground black pepper

Preparation method :

  1. Wash the pumpkin flowers and dry them a bit.
  2. Add to large bowl a cup of ice cold water. Break the egg to the bowl and whisk it to a light foam.
  3. Add the flours and cornstarch, I put the quantities measured with my eyes, not very strict.
  4. Mix them together lightly, keep some lumps, they are needed in the tempura batter. The consistency of the batter should be similar to the pancake batter., so adjust with some cold water or flour if needed.
  5. On a separate place spread a few tablespoons wheat flour.
  6. Dredge the pumpkin flowers through this flour, then into the batter.
  7. Heat the vegetable oil in a wok over high heat until very hot. Test the temperature of the oil with a few drops of batter, if they rise immediately to the surface of the oil, it is hot enough.
  8. Fry the battered flowers in this hot oil a few minutes, turning once, until golden and place them after frying on a dripper or on paper kitchen towels.
  9. Serve with sriracha sauce and mayonnaise.