Fried Fish Balls

I always love cooking with my friend and fellow chef, Marie Dunaway. Today we tackle a few more of her favorite recipes, which I hope will become yours. Enjoy.

Pancit Canton with shrimp and veggies

Ingredients

  • 2 lbs Raw Shrimp with heads and tails
  • ¼ cup Canola Oil
  • Shells of shrimp head and tail taken off
  • ½ head Chinese Cabbage
  • 2 large carrots chopped
  • 5 Scallions chopped
  • 1 teaspoon Garlic minced
  • 1 pkg Asian Stir Fry Vegetables
  • 1 lrg Bok Choy chopped
  • 1 box Shiitake mushrooms sliced
  • 1-2 pkg Pancit Canton Noodles or Egg flour noodles
  • 3 Tbsp Soy sauce
  • Salt taste & Pepper to Taste

Instructions

  • Stir fry all the veggies till tender in canola oil
  • Add soy sauce and spices
  • Add Raw the shrimp we did it in a separate pan then add broth or water cool shrimp and peel shrimp set aside.
  • Add the crispy noodles until slightly soft
  • Add veggie broth or just water and juice from the cooked shrimp add cooked shrimps.
  • Use chopsticks to avoid mashing the noodles
  • Serve right away

Dipping sauce for Fried fish balls on skewers

A popular street food

Ingredients

  • Frozen Pollack Fish Balls from Asian Market
  • 1-1/2 c water
  • 1/2 c sugar
  • 1-1/2 tbsp soy sauce
  • 3 Tbsp cornstarch
  • 1/8 tsp ground pepper
  • 1 shallot bulb finely diced
  • 1/4 tsp salt

Instructions

  • Mix water, soy sauce, and corn starch in a measuring cup. In a small sauce pan, add shallots and cornstarch mixture. Simmer until slightly thick. Season with salt and pepper as needed.
  • Fry fish balls according to package instructions.
  • Serve with dipping sauce.

Avocado Shake

Ingredients

  • 2 Avocados
  • 2 cups of Almond Milk or 1 can of Condensed Milk
  • 5 ice cubes approx
  • Sugar to taste

Instructions

  • Cut Avocado in Half scoop out the flesh
  • Drop in blender
  • Half filled with milk
  • Add Ice Sugar and Blend
  • Then Serve in Tall Glasses
  • With Straw

Mango Royale or Mango float

This is a No bake dessert just assemble this icebox cake night before

Ingredients

  • 1 3/4 cups Nestle cream or table cream
  • 3/4 cups Condensed milk
  • 1 pkg Brojas (Lady's Fingers) (optional: 15 full sheet Graham crackers)
  • 2-3 ripe champagne Mangos* (ataulfo, yellow or Manila mangoes)

Instructions

  • Line up 9 inch pan with parchment paper let the edges over hang
  • Lay down Lady’s fingers or graham crackers cut to fit
  • In a Chilled bowl, Whip cream and slowly add condensed milk until soft peaks form
  • Spread cream mixture in top and layer the cut up mangoes
  • Repeat until you have three tiers
  • Seal top
  • Chill overnight or freeze to turn it into ice cream cake
  • -Serve by lifting cake off pan with parchment paper overhang and cut into serving slices
  • (The Whipped cream softens graham crackers to sponge cake texture. Then whipped cream firms up into rich luscious filling)

On a hot summer’s day, these are some refreshing recipes based on some Korean recipes I’ve tasted.

Kathryn’s Korean Slaw

Course: Salad
Cuisine: Korean

Ingredients

  • 1 inch ginger root grated
  • ½ cup rice vinegar
  • 1 Tbsp soy sauce
  • 1 lime juiced
  • 2 Tbsp sesame oil
  • 2 green onions chopped – cut on bias of white part and half of the green
  • ½ cup carrots sliced thin or grated
  • 1 head Napa cabbage sliced thin
  • 1 yellow pepper julienne
  • 3 orange mini peppers julienne
  • 1 mini red pepper- julienne
  • ½ tsp sugar Optional honey

Instructions

  • Lime juice soy sauce, rice wine vinegar, sesame oil add a little sugar, and then minced ginger and mix well then pour onto salad and mix well.
  • Slice the Nappa Cabbage into thin slices, julienne all the peppers and cut on bias of white part and half of the green onions, and carrots put all ingredients into a large bowl. Then make the sauce that will be used to dress the salad

Kathryn’s Korean Beef BBQ

Course: Main Course, Main Dish
Cuisine: Korean

Ingredients

  • 1 small onion chopped
  • 1 lb Lean ground beef (90%)
  • 1 Tbsp sesame oil
  • ½ to 1 Tbsp mato puree
  • 3 Tbsp Soy sauce
  • 3 Tbsp Korean barbeque sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp lime juice

Instructions

  • Heat the oil and add ground beef until it reddish gray stage then add the onions- rinse meat make the sauce puree, soy sauce, Korean barbeque sauce and brown sugar an add water pour the sauce over the beef and then simmer for 10 minutes then add lime juice. Then serve of Brioche Buns makes enough for four people.

Kathryn’s Homemade Pickles

Ingredients

  • 3 Miniature Cucumbers sliced thin
  • ½ cup Rice Wine Vinegar
  • ¼ tsp sugar
  • 1 tsp Kosher Salt

Instructions

  • Add sliced cucumbers to flat bowl add rice vinegar, sugar and salt the let rest stir in 10 minutes twice and then put into refrigerator for a half hour. Serve with Korean Barbeque

Kathryn’s Watermelon Slush

Ingredients

  • 3 cups watermelon chopped
  • 1 ½ Seven-Up or Sprite
  • 1 tablespoon brown sugar
  • 1 banana
  • 1 Strawberry garnish

Instructions

  • Blend well and serve makes enough for two people
  • Pour into the serving glasses and top with a strawberry
The Chef, You and I Show with Kathryn Raaker and her guest, Maria Dunaway, as they prepare more delicious recipes from the Philippines. They also discuss Maria’s recent trip back home and her return to scuba diving at the family scuba resort with her Brother, Jesse at Paseo Del Mar, in Bohol, Philippines.

Cucumber salad

This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish

Ingredients

  • 2 medium-sized cucumbers
  • 1 tsp salt or substitute
  • A dash of ground black pepper
  • 1 small red onion sliced optional
  • 1 Tbsp sugar
  • 1/4 cup apple cider vinegar or white vinegar

Instructions

  • Wash the cucumber and pat dry.
  • Thinly slice the cucumber crosswise. MY mom likes to peel the skin off.
  • Combine salt, ground black pepper, sugar, ginger, and vinegar then mix well.
  • Toss in the sliced cucumber and onion. Refrigerate for 2 hours.
  • Serve with your grilled seafood and veggies.

Shrimp broccoli stir fry in oyster sauce

Course: Main Course
Cuisine: Asian

Ingredients

  • 1-2 8 oz bags shrimp peeled and deveined, heads and tails off- we used 16 oz.
  • 2 cups broccoli florets
  • 1 Bunch Scallions cut into 1 inch slices
  • 2 Inches fresh ginger cut into thin strips
  • 1-2 tsp Sesame seeds
  • 1-3 Tbsp Oyster sauce salty, so add based on your taste
  • 5 Tbsp Olive oil
  • 1 heaping Tbsp Brown Sugar
  • 1 lemon Juiced about 2 Tbsp
  • 1 Tbsp Garlic Powder optional
  • 1/2 tsp fresh ground black pepper optional
  • Mrs. Dash season taste

Instructions

  • Marinate shrimp with lemon juice, and a little brown sugar and garlic powder or ground black pepper
  • Stir fry in oil till pink
  • Add broccoli florets and ginger and cook till tender
  • Pour in the desired amount of oyster sauce, be careful coz it could get too salty
  • Serve hot with brown rice

Sago’t Gulaman (Tapioca and gelatin cooler)

an (Tapioca and gelatin cooler) Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia, and Thailand. Sago is a common ingredient in many desserts and beverages. This is a popular street food in Thailand especially in the summertime months of April and May.
Course: Beverage
Cuisine: Asian

Ingredients

  • 3 cups brown sugar arnibal for syrup
  • 1 cup brown sugar arnibal for sago
  • 3 cups red gelatin shaved ice
  • 2 tbsp vanilla

Instructions

  • Soak the cooked tapioca pearls in water for at least an hour to separate them.
  • In a separate pot make your syrup by mixing the water, vanilla, and sugar until thick.
  • Bring it to a boil then reduce heat and simmer for 5 minutes.
  • Strain the syrup using a cheesecloth or any clean cloth to separate the sand-like grains from the sugar, leaving a clear brown syrup. (optional)
  • Now pour the syrup in a glass then add tapioca pearls, cubed gelatin, and ice.
  • Go strawless, dig in with a long spoon.

Mais Con Heilo

Prep Time25 mins
Total Time25 mins
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Delicious Dessert Beverage from the Philippines shared by my friend Marie Dunaway.

Mais Con Heilo

Prep Time25 mins
Total Time25 mins
Course: Beverage, Dessert
Servings: 2

Ingredients

  • 2 cans Corn - can be creamed
  • 5 oz shaved ice
  • 12 oz evaporated milk
  • 4 scoops any flavor ice cream we used cheese ice cream

Instructions

  • Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.

Blueberry Thyme Splash

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

This recipe is for one drink in an 11-14 oz tall tumbler, also known as a “Collins” glass.

Blueberry Thyme Smash

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 1 11-14 oz

Ingredients

  • 2 parts The Botanist® Gin
  • 3/4 part Fresh Lime Juice
  • 1 part simple syrup Recipe included below
  • 10 blueberries (set aside 3 for garnish)
  • 2 sprigs thyme FRESH

Instructions

Simple Syrup

  • 1 cup water 1 cup sugar Combine ingredients in a saucepan, bring to boil and simmer until sugar is fully dissolved, stirring frequently. Set aside to cool. Store in refrigerator in a glass jar with a lid

Drink

  • Muddle 7 blueberries and 1 sprig of thyme in a mixing glass or drink shaker. Add rest of ingredients with ice. Shake well until chilled. Strain over fresh ice in tall drink glass. Garnish with 3 blueberries on a noshi gushi (knotted bamboo skewer) and a sprig of thyme.

Notes

When consuming alcohol, please drink responsibly.

Margaritas

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.

Traditional Margaritas

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 4 drinks

Ingredients

  • 2 cups Ice cubes
  • 3/4 cup tequila 3/4 cup tequila 3/4 cup tequila
  • 1/3 cup lime juice Fresh
  • 1/4 cup powdered sugar
  • 1 Tbsp egg white You can use Pasteurized egg whites or one small egg white
  • 1/2 oz Triple Sec
  • Lime slices Lime slices Lime slices

Instructions

  • In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec. Cover and blend till very frothy.  Transfer to a pitcher; garnish with lime slices.  Serve in salt-rimmed cocktail glasses. Rub lime wedge on glass rim and invert glass into rim salt.