This dish is Marie Dunnaway's mother's recipe which can be a meal or also good as a side dish
- 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
- 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
- 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
- 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.
- 3 cups brown sugar arnibal for syrup
- 1 cup brown sugar arnibal for sago
- 3 cups red gelatin shaved ice
- 2 tbsp vanilla
- 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.