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)