(Southern Recipe) Above picture is fried oysters with shrimp etouffee. It is November and the oysters season has just opened in Texas. Harvesting oysters is closed from April 1st through November 1st every year here in Texas. So it’s been a while since we had fresh oysters from the Bay. However, oysters are available allContinue reading “Fried Oysters”
Category Archives: Recipe
Shrimp Etouffee
Etouffee means smothered in French. It is a Cajun dish that started and became popular in lower Louisiana by the Acadians. It became a traditional New Orleans food and has spread almost nationwide especially in southeastern Texas. There are two kinds of etouffee. One is called blonde and the other is dark. The difference isContinue reading “Shrimp Etouffee”
Beef with Mushrooms Stir Fry
I had a piece of chuck roast but not enough for a pot roast. In fact it was a piece of beef I set aside when I cooked a pot roast earlier but now I can’t think of what to do with it. The chuck roast may not be suitable for stir fry because itContinue reading “Beef with Mushrooms Stir Fry”
Coconut Creamed Spinach
Similar to Ginataang Kangkong or Laing If using fresh spinach, cut off the tough stems and rinse very well. Cook the bacon, stirring until browned and the fat is rendered. Set the fried bacon aside or take them out of the pan. Sauté the garlic with the ginger in the same fat/oil followed by theContinue reading “Coconut Creamed Spinach”
Tortang Alimasag
(Crab Omelet or Crab Relleno or Crab Egg Fu Yong) This dish is about the same as the Filipino Stuffed Crabs but without the crab carapace. The ingredients are the same but with just a little difference in the cooking procedure. The cooking method is somewhat the same as making egg foo yong. It isContinue reading “Tortang Alimasag”
Omelette – Crab/Shrimp Filled
Here is another crab or seafood dish that you can have for dinner as well as for breakfast. It is similar to Tortang Alimasag but made like omelettes. This recipe makes two omelettes. Filling: Omelette: Heat 1 tsp. oil or butter in a small skillet. Saute garlic and onion until onion is soft and translucent. Continue reading “Omelette – Crab/Shrimp Filled”
Red Snapper Pontchartrain
Or With Any White Fleshed and Bland Fish Fillet I love seafood and one of my favorite fishes is red snapper. We went to a fish wholesale place and saw some very fresh whole red snappers. I could not resist the urge to buy a couple of them along with a pint of lump crabsContinue reading “Red Snapper Pontchartrain”
Corn Egg Drop Soup
I bought a few ears of corn when they were on sale in the summer for like 7 ears for a dollar, then I froze them for later use. One day I thought about the corn in the freezer that we have not eaten so I came up with an idea to make corn soup. Continue reading “Corn Egg Drop Soup”
Chinese Fried Rice
With Shrimp or Any Meat First of all, the rice that is used to make fried rice is normally the cooled or the leftover rice. Freshly cooked rice is sticky and will not separate. Also, if you are planning to use the rice for fried rice, decrease the water a bit and make sure youContinue reading “Chinese Fried Rice”
Chinese Broccoli (Gai Lan)
Blanched with Oyster Sauce I saw this vegetables at the Asian store. They looked so green and appetizing but I never had them before so I took a chance and bought a few to try them out. Chinese broccoli or gai lan is a member of the Brassicaceae family, same as the regular broccoli, mustard,Continue reading “Chinese Broccoli (Gai Lan)”
Kusina ni Norie 