Fettucinne Alfredo with shrimp

How to make Fettucinne Alfredo with shrimp

I know that you are all familiar with Alfredo.  It's an Italian dish that is made with heavy cream, and Parmesan cheese served over either linguine, or Fettucinne, and any type of meat you like.  I made this dish using shrimp, since I love olive gardens version.  Here's what you'll need. 

Let's prepare and cook the shrimp first.

You'll need 1/2 lb of shrimp perferably the size 31/50 or 40/50.  This just means there is 31-50 pieces of shrimp in a lb.  make sure the shrimp is peeled deveined and has the tail on.  

In a heated skillet add 3 tbsp of butter to cook the shrimp. 

    Add the shrimp into the pan, and salt and pepper both sides. 

    Cook until pink like the above picture, remove from pan and set aside. 

You'll need 1 box of Fettucinne pasta, cooked according to the box. Add salt to make the water boil quicker, and add olive oil to keep it from sticking together. 

Drain out the noodles, and run through cold water, and set aside until needed. 

    Wash and chopped parsley and use as garnish once pasta is plated. 

Mince 4 cloves of garlic, and set aside. 

Now in a sauce pan melt 1 stick of butter

 and add the minced garlic, cook for 1 minute. 

Now add 2 cups of heavy cream turn down heat to low. 

    Slowly add 1 1/2 cup of Parmesan cheese, stir frequently, heat will remain in low. 

    Add 1/2 tsp of Salt and 1/2 tsp of pepper, and a pinch of chicken boullion.  

    Add the cooked shrimp into the sauce once it thickens, continue to simmer on Low. 

   

Add the pasta into the sauce.

   Using a tong toss pasta making sure not to break the noodle, and making sure the pasta is all covered and thick.  Not too thick though. 

Plate the pasta and serve with bread sticks or rolls. 

ingredients: 

2 cups heavy cream

1 1/2 cup of fresh grated Parmesan cheese

1 box fettuccine pasta

4 cloves garlic

1 stick butter and 3 tbsp butter to cook shrimp

1/2 lb of shrimp peeled and deveined

1/2 bunch of parsley

1/2 tsp salt 

1/2 tsp pepper

A pinch chicken boullion 

Directions: 

1. Preparing the shrimp, get a skillet and heat 3 tbsp of butter.

2. Add the 1/2 lb shrimp and salt and pepper both sides.  Cook until pink on both sides. 

3. Remove shrimp and set aside until needed. 

4. in a sauce pan heat 1 stick of butter.

5. Add the 4 cloves of chopped garlic. Cook for 1 minute.

6. Add 2 cups of heavy cream, simmer on low heat.

7. Slowly Add 1 1/2 cup of parmesan cheese. Continue to simmer on low heat.

8. Once sauce is thicken, add the cook shrimp, once again simmer until thicken. 

9. Add the pasta and toss with tongs carefully not to break the noodles.  Make sure all of the pasta is covered in the sauce. 

10. Plate the pasta and garnish with parsley.  

11. Serve with bread sticks or rolls. 

Done!! Sorry it too so long for me to post up the step by step recipe. I've been working 5 days a week, 8 hours a day get kinda tired when I get home. 

Korean BBQ Short Ribs

How to make Korean BBQ Short Ribs 

This recipe is amazing! Simple and easy to make for a small get together.  This dish originates in the Korean cuisine, usually served with kimchi, and rice.  

This dish gets incorporated in other cultures like Hawaiian cultures, which they serve with Macaroni Salad, rice, and steam cabbage. Here's what you'll need..

4 lbs of Beef Short Ribs. Doesn't have to be defrosted to marinate. 

I use this marinade for the ribs, you can find these at a local Asian supermarket. 

Pour 3/4 the bottle into the container with the short ribs, add 1/2 a tbsp of chicken bouillon, and 1 tsp salt.  Marinate for 2 hours in refrigerator. 

Meanwhile the ribs are being marinated roast 1 tbsp of sesame seeds. 

Place the sesame seeds on a foil and then onto a baking sheet. 

Roast at 375 degrees for 5 minutes or until it is slightly browned. 

This shade of brown is perfect, now set aside until needed. 

Chop 2 stalk of green onions, and set aside until needed.

After 2 hours grill ribs on medium heat for 5 minutes watching carefully so it won't burn.  Turn down heat to low and cook for another 5 minutes on each side.  Remove from grill and transfer onto serving plate, sprinkle roasted sesame seeds and chopped green onions for a garnish. 

Serve with rice and Hawaiian Macaroni salad.  

Ingredients: 

4 lbs of beef short ribs

1 tsp of salt

1/2 tbsp of chicken bouillon 

1 tbsp of sesame seeds

2 stalk of green onions

Directions: 

1. Marinate beef short ribs in a air right container, with 3/4 bottle of Korean BBQ sauce, 1 tsp salt, and 1/2 tbsp of chicken boullion. Mix together well. Let marinate for 2 hours. 

2. roast 1 tbsp of sesame seeds in oven at 375 degree for 5 minutes or until browned. Set aside until needed. 

3. Chop 2 stalks of green onions, set aside until needed. 

4. After 2 hours of marination, grill the short ribs on medium heat for 5 minutes watching carefully.  

5. Turn heat down to low, and cook for another 5 minutes on each side, being careful not to burn the ribs. 

6. Remove from grill and transfer onto serving plate, sprinkle sesame seeds and chopped onions. 

7. Serve with white rice, and Hawaiian Macaroni salad. 

All done!! Enjoy! 

Hawaiian macaroni salad

How to make Hawaiian macaroni salad

Every time we go eat at Ono- Hawaiian BBQ I love their macaroni salad! it's not too sweet like some of the recipes and it goes great with Korean BBQ short ribs! This is a great recipe to make for a BBQ! great company calls for great food! And it's a very simple recipe! here's what you'll need to do first: 

In a small pot fill up 3/4 with water, bring to a boil and add 3/4 a box of macaroni.  Cook by the directions given on the box, mine told me to cook for 8 minutes.  

After it's cooked, drain the macaroni out and run through cold water. 

Transfer into a mixing bowl and set aside. 

Grate 1 carrot. 

Set aside onto a tray. 

Cut 4 large stalk of celery. I cut one stalk in half then I sliced them, add both carrots and celery into the bowl with the macaroni in it. 

Add 1 cup of best foods mayonnaise, and 1/4 cup of milk to the macaroni.  

Now that everything is in there mix together well. 

Drain the water out from the albacore and fold into the pasta.

Salt and pepper the salad and add 1 tsp of sugar, and a pinch of chicken bouillon. The pinch of chicken bouillon gives it a little flavor.  you can add canned albacore to this salad also, that part is optional.  

Ingredients: 

1 package large elbow macaroni pasta

1 cup of best foods mayonnaise 

1/4 cup of milk

4 large stalks of celery

1 medium sized carrot

2 tsp black pepper

1 1/2 tsp salt

1 tsp sugar 

A pinch of chicken bouillon

2 can tuna albacore (optional) 

Directions: 

1. In a small pot filled 3/4 way with water bring water to a boil, add 3/4 the package of macaroni. 

2. drain macaroni out into colander and run through cold water. transfer into mixing bowl and set aside. 

3. shred one medium size carrot and set aside. 

4. slice 4 stalks of celery and set aside. 

5. add both carrots and celery into macaroni salad. 

6. Add 1 cup of best foods mayonnaise, and 1/4 cup of milk. Mix well together. 

7. Add 2 tsp of black pepper, 1 1/2 tsp of salt, 1 tsp sugar, and a pinch of chicken bouillon. Mix together well.  

8. Transfer into an air tight container, and chill in refrigerator until ready to serve. 

Yow Hon

How to make Yow Hon

      Yow Hon is very popular in the Cambodian cuisine, it consists of a chicken based broth, marinated with shrimp paste, soy beans, fish sauce, Asian BBQ sauce, and Tom yum paste.  Some Cambodian folks prefer coconut milk incorporated into the food, but I find it to be less authentic once coconut milk is added.  This dish is usually served with vermicelli noodles or jasmine rice.  vegetables that gets cooked in the broth is Bok Choy, water crest, spinach, and Shitaki mushrooms.  meat that gets cook in the broth is sliced round eye beef, shrimp, and quail eggs.  

Let's begin! 

Let's prep our vegetables that will be cooked in the broth.  wash the spinach, Bok Choy, and watercrest and set aside On a serving tray.  

   As for the mushrooms wash and slice and set on a different tray because the mushroom will go in the broth before it is transferred into a electronic hot pot. 

    Next cut and slice 1 whole onion, set aside with the button mushrooms.  

Wash a whole bag of dried Shitaki mushrooms in warm water, in a bowl, soak the Shitaki mushrooms in hot water for 30 minutes to an hour, and set aside. 

Mince 4 cloves of garlic and set aside in a prep bowl.  

In a 26 quart pot boil water, once boiled add chicken bones into water, cook for 20-30 min.  After 20-30 minutes, remove chicken bones and throw away.  Keep the chicken broth until needed.  

Now let's prepare the meat that will be cooked in the broth. 

You'll need to have 1 lb of sliced round eye beef.  

Also, 1 lb of shrimp, peeled and deveined. 

If you want to add different kind of seafood your more than welcomed to.  

Let's start adding sauces into the chicken broth

first add 3 tsp of oil, once heated, turn heat to low and add minced garlic, make sure not to burn the garlic. 

Add 2 tbsp of fermented soy beans. 

Then add 2 tbsp of shrimp paste and stir together well.  

Pour the reserved chicken broth into the pot, and stir well. 

Add 4-6 tbsp of caravelle barbecue sauce, 1/4 cup of fish sauce, 2 1/2 tbsp of Tom yum paste, 1 tsp of salt, 1 tsp of chicken bouillon, and 2 tsp of sugar. 

Add 2 cups of the water that the Shitaki mushrooms has been soaked into the pot of broth.  Then drain the water out from Shitaki mushrooms and set on the tray of vegetables. 

Just like this..

Add the sliced onions and slice button mushrooms into the pot and let simmer.  

Add 1 can of quail eggs into the broth and let simmer for 5 minutes. 

In a seperate pot fill water half way and bring water to a boil, and add bag of vermicelli, cook for 3 minutes or until easily bitten into. 

Drain noodles in a colander and cool with cold water. 

Ensemble the noodles like so, and lay them side by side.  set the colander aside to drain all excess water from the vermicelli noodles.  

Transfer soup into an electric hot pot, be careful this part gets messy. 

Transfer to table and connect wire for hot pot.  Let boil then add your meat and veges.  Cook shrimp well, as for your beef it all depends on your liking.  Serve soup with vermicelli noodles or rice. 

Yow hon is now done! Enjoy! 

Ingredients:

1 lb of chicken bones

1 lb sliced round eye beef

1 lb shrimp peeled and deveined with tail on 

1 bunch of watercrest

1 bunch of spinach

4 bundles of Bok Choy

1 bag of dried Shitaki mushrooms or fresh Shitaki mushrooms 

8 oz of button mushrooms

1 whole brown onion. 

4 cloves of garlic

3 tsp of canola oil

2 tbsp soy beans

2 tbsp shrimp paste 

4-6 tbsp caravelle barbecue sauce

2 1/2 tbsp of Tom yum paste

1 tsp of salt

2 tsp of sugar

1 tsp of chicken bouillon 

1 can of quail eggs

1 bag of vermicelli noodles 

2 cups water from soaked Shitaki mushroom 

Directions: 

1. prepare the vegetables, wash watercrest, spinach, and Bok Choy and set on tray side by side. 

2. Rinse Shitaki mushroom in warm water, and soak in hot water for 30 minutes to an hour. 

3. Wash and slice button mushrooms, slice onion, and mince garlic and set aside. 

4. set raw sliced round eye beef and shrimp on a plate side by side to serve. 

5. In a 26 quart pot fill pot 75% of the way and bring to a boil.  Add the chicken bones into boiling water and cook for 25-30 minutes.  Once cooked remove chicken bones and set broth aside until needed.  

6. In a seperate medium size pot, heat oil and roast garlic. 

7. Add soy beans, and shrimp paste, stir well together. 

8. Add reserve chicken broth into the medium size pot, and stir. 

9. Add barbecue sauce, tom yum paste, fish sauce, salt, chicken bullion, and sugar.  Let simmer for 5 minutes. 

10. Add the 2 cups of water from soaked Shitaki mushrooms, sliced button mushroom, and sliced onions into the broth, let simmer for another 5 minutes. 

11. Meanwhile, drain Shitaki mushrooms and add on the tray of vegetables to serve.  In a seperate pot fill with water 1/2 way and bring to a boil, add the package of vermicelli noodles and cook for 3 minutes or until easily bitten into. 

12. Drain noodles in colander and run through cold water.  

13. allign noodles in batches side by side in the colander and set aside for all the excess water to drain from the noodles. 

14. After the broth has simmer for that additional 5 minutes, add the can of quail eggs into the broth, simmer again for 5 minutes. 

15. Turn off heat and transfer soup into an electric hot pot. 

16. Transfer pot onto dinner table and connect the hot pot.  Let the soup boil then add your vegetables and meat. 

Serve with vermicelli noodles or steam rice.