Camaron Rebosado

Ingredients :

Cooking Procedures :

  1. In a bowl, combine flour, baking powder, salt and water; mix thoroughly until smooth. Add beaten egg and stir well.
  2. Heat oil in a wok (or a saucepan) over medium-high heat. To check if the oil is hot enough, use a wooden chopstick (or a skewer), when dip into the oil -bubbles will form all around the stick. Or you can use candy thermometer to read the oil temperature, between 350°F-375°F (or 175°C-190°C) when it is ready. Alternatively, use a deep-fryer -if you have one.
  3. Dip shrimp, holding by its tail, in the flour mixture and gently drop into the hot oil. Repeat the process with the rest of the shrimp. Do not overcrowd the pan, to avoid temperature drop of the oil. Deep-fry shrimp until golden brown. Drain on paper towels.
  4. Transfer to a serving platter. Serve with Sweet and Sour Sauce andSweet and Spicy Sauce (or Garlic Mayonnaise Dip).
  5. Serves 4 to 6.

Resulta ng larawan para sa camaron rebosado

Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.

When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition.

Image result for yakisoba

  • 3 shiitake mushrooms
  • ½ onion
  • 1 carrot
  • 2 green onions
  • 4 cabbage leaves
  • ½ – ¾ lb sliced pork belly (or your choice of meat and/or seafood)
  • 1-2 Tbsp oil
  • Freshly ground black pepper
  • 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
  • 1 pkg Yakisoba Noodles
Toppings (optional)
  1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
  3. Add the onion (and other hard vegetable) and cook until wilted.
  4. Add the rest of (soft) vegetables and stir fry until they are soft.
  5. Add black pepper and 3 Tbsp. of yakisoba sauce.
  6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
  7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
  8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
  9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.