Monday, November 29, 2010

Steamed Shrimps With Fresh Minced Garlic and Butter

A group of us from work did a night shift at Glide Memorial Church in San Francisco and served 875 dinner meals to the homeless. We served breaded fish, boiled red napa cabbage and rice. It only took about 2 1/2 hours to serve that many people! After serving, I was craving for some fish even tough I smelled like fish the entire night! I asked one of my co-workers if he wanted to stop by China town and have dinner with me and my daughter who happened to be just getting off school and was in the neighborhood. We chose to go to my favorite place in China town - R&G Lounge Restaurant. I used to go there 2-3x a week when I used to work at the financial district area. I let Roy picked from the menu and what he ordered was NOT ON THE MENU! This dish was one of them and I craved for it the past several days and I decided to prepare some to satisfy my cravings.


1 lb shrimps with shell (10-12 count - medium to large size)
4 cloves of fresh minced garlic
2 tablespoon butter
salt and pepper to taste
2 cups of water


Rinse the shrimps thorougly. Split the shrimps in half by cutting them from the back meat side. Make sure that your knife is really sharp otherwise, the shrimps will be mushed. Arrange the shrimps in a round pie platter or large plate. Sprinkle salt and pepper to taste

In a small pan, melt the butter and stir the garlic in it for about 1 minute. Do not let the garlic turn brown. Turn off the heat.

Heat the wok or steamer and add water. Put a bowl upside down in the middle of the wok. Put the plate of shrimp on top of the upside down plate and make sure its evenly in the middle just to make sure that the plate is not submerged in the water. Sprinkle the melted butter and garlic all over the shrimps. Cover and steam for about 8 minutes or until the shrimps have turned bright pink. Enjoy with rice and a veggie side. Or serve as an appetizer.

Saturday, November 27, 2010

Brussel Sprouts and Portabella Mushrooms

For Thanksgiving this year, my family agreed that we do a potluck instead of me cooking the entire feast. I volunteered to prepare and bring the turkey and one side dish - Macaroni and Cheese. Of course, instead of cooking just those two, I decided to prepare an additional side dish and made it as the stuffing for the turkey too. It was quite delicious and was a hit. If you like brussel sprouts or would like to at least give this mini cabbage a chance, you must try this recipe.

Ingredients: Serves 4 as side dish

1 lb or 1 package of fresh brussel sprouts (cut in quarters)
2 large portabella mushrooms (diced)
4 cloves of fresh minced garlic
1 stick of butter or margarine
salt and pepper to taste
1 tsp of red pepper flakes (optional)
1/4 cup water


In a hot pan and medium heat, melt butter and add garlic. Let garlic brown a little and then add sprouts and mushrooms. Stir well until butter and garlic is incorporated fully with the veggies. Add the water, salt, pepper and the red pepper flakes. Stir, cover and cook in medium heat until sprouts are tender but not mushy (about 8-10 mins). Stuff a bird with the veggies or eat as a side dish.