Thai Red Curry With Shrimp And Mango Recipe

INGREDIENTS:

  • 1 (14 fluid oz) can coconut milk (Do not shake!)
  • 2 tablespoons red curry paste
  • 1 cup low-sodium vegetable stock
  • 1 large sweet potato, diced into ½ inch cubes
  • 8 oz. raw shrimp, peeled and de-veined
  • 2 mangoes, peeled, pitted and diced
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar (or brown sugar)
  • 1 cup Thai basil leaves
  • 3 kaffir lime leaves, bruised
  • 1 cup jasmine rice, prepared according to package directions

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Beef Vegetable Soup Recipe

INGREDIENTS:

  • 2 T. olive oil
  • 1 large onion, diced
  • 1 small bag whole carrots (about 12) peeled and diced
  • 3 – 4 c. leftover beef pot roast
  • 1 (15 oz.) can petite cut diced tomatoes
  • 1 (12 oz.) bag frozen cut green beans
  • 1 (12 oz.) bag frozen corn
  • 1 (10.5 oz.) can beef broth
  • 4 c. vegetable stock
  • salt and pepper to taste

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RELYENONG BANGUS Recipe

Ingredients:
1 large-sized bangus(milkfish), scales removed
4 cloves garlic, minced
1 onion, finely chopped
1 small sized carrot, cut into small cubes
2 tablespoons raisins
1 large-sized egg, beaten
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
salt and pepper to taste
1/4 cup water
2 tablespoons flour
cooking oil for frying Continue reading