I'm back! Celebrating Jakob's 2nd month with LEMON SHRIMP SCAMPI

I'm back! (Insert head twirl ala KC here =)). Oh yes, I am back! Although, I am not sure if I can really suffice you guys with daily food posts like before. I shall try my best! Anyway, this new post is proof that I have not totally forgotten my beloved food blog. I honestly thought I can easily get back to blogging as soon as I give birth; but being pregnant and being a new "Nanay" (Momma) is two totally different things. The latter, being more challenging than I thought.

For the past months, the only "food" I am constantly providing is breast milk for my little one. (Oh yes, I am a proud momma! "Breast is best!"). Being a breastfeeding Mom, it's harder to juggle dental work, mommy & wife duties and kitchen tasks. And so the menu that I should create for the day should be easy, fast and most importantly healthy and still yummy.

I am back in the kitchen this time to whip up a simple dish to celebrate my son's 2nd month. It's not really my thing to celebrate "monthly", but I was told that since Jakob's arrival was a "challenging" one (long story! I gave birth via CS, plus he's a preemie.), I should at least make a thanks giving meal. Also, its my chance to make up for wife duties too. His "Tatay" (Dad) came over yesterday to help me prepare his baptism. I am still in the metro with Jakob since he still can't travel, while Cy is in Narnia for most of the time for work; and he only comes over during Sundays if his work permits. So I really have to make the most of this rare Sundays.

I decided to make Lemon Shrimp Scampi in Angel Hair Pasta; a noodle dish to signify longevity. Cy have been requesting this dish since he tried it in Stacy's during Clair's (my niece) 1st birthday party. Here's me trying my best to get the same taste and experience again for him.

So here it goes:

Ingredients you'll need: (good for 4-5 servings)

1/2 kg of shrimp; peeled and deveined

Half a stick of butter plus 2 tbsp

Angel hair pasta / Cannelini

1 small onion; finely minced

4 cloves of garlic; grated or finely minced

2 lemons; 1 1/2 juiced, keep the half for garnish

drizzles of extra virgin olive oil

grated parmesan cheese

2 tbsp of finely chopped parsley

a handful of basil leaves

salt  and pepper

chili flakes

barbecue seasoning

1 tbsp worcesterchire sauce

Directions:

1. In a small bowl, prepare the "marinate". Juice 1 1/2 lemons which makes about 1/4 cup; finely chopped parsley to make 2 tbsp., and grate 2 cloves of garlic. Mix well to combine and season with salt, pepper and barbecue seasoning.

(tip: to easily juice your lemons, roll 'em good prior to juicing)

2. In a small pot under low heat, melt 1/2 stick of butter, toss the "marinate" and add a tbsp. of worcesterchire sauce. Once thoroughly mixed, remove from heat.

3. Place the shrimps in a shallow dish and pour in the butter sauce once it has been cooled a little bit. Set aside.

4. Cook the cannelini/ angel hair pasta in a generously salted pot of boiling water until al dente. Once cooked, drizzle with olive oil and toss well to combine to avoid the pasta from sticking together.

5. Prepare another pan and place it over medium heat. Drizzle it with olive oil then pour in the shrimp mixture.

5. Season with chili flakes according to your taste and cook just until shrimps turn orange. Once cooked, get the shrimps, and set aside.

6. In the same pan, add 2 tbsp of butter; saute onion and 2 cloves of minced garlic. (tip: You can add in more garlic if you really like it garlicky.)

7. Once the aromatics are fragrant, toss in the pasta. Season with salt and pepper. Add dashes of chili flakes if desired. Toss everything well.

8. Remove from heat and season with grated parmesan cheese according to your taste; add a handful of basil leaves.

9. Finish!!! Place it in a serving dish and place the shrimps on top. Garnish with lemon wedges. Serve it with parmesan cheese on the side. 

Yummy! Oh how I missed cooking! And blogging! =)

My husband (my official taster who has a non-sense, no frill commentary on judging my cooking) says he really liked this dish. And although its not exactly like the one in Stacy's, the experience is none the less satisfying and even better. =) Yay for me!

A lot of things have changed since I gave birth. I could not even remember the last time I was inside a movie house, in a salon or in a day out with a group of friends. But I am not exactly complaining. It's my choice to invest almost all of my time now with Jakob; because he won't be a baby forever, and I a new mother. I just could not let this moment pass by without me savoring each second of it. Oh what a joy it is to be a new Momma, it is tiring but fulfilling. =)

I can't wait for Jakob to be able to taste the food I cook and tell me himself he enjoyed it. It will be probably one of the best feelings ever. For now, I would have to content my self with "Mr. Barako's" (my nick for hime)  rewarding smile after each nursing. =) 

Happy Eating! =)

PAD THAI CRAVINGS

Right now, I am in a place I call Narnia. I stay here almost all the days of the week now since I married my husband.

Narnia may not be exactly the best place to stay for a foodie like me, who craves for food adventures every now and then by trying out different restos and new cuisines that the metro readily offers. It also sucks that the only “semi” fine –dining place I found here when I arrived, closed a few months back after its manager committed suicide; seriously.  There was also once an authentic Italian restaurant that opened late last year, but it also closed after the New Year. Let’s just say that the palate of most of the people here in Narnia is not that open to “foreign” foods. This dilemma became so obvious with my oblivious husband after hearing my longing and complaints whenever I crave for something that isn't available here. I, on the other hand got tired from my tantrums and just got used to what he always say: “Wag mong hanapin yung wala, mag settle ka sa kung anong meron” (Don't look for things that are not here, and just settle to what’s available). But I refuse to settle, I am just really not the type who enjoys the same dishes over and over again. And so whenever I crave for some Asian fusion cuisines, which is almost always, I’d end up making my own version of whatever it is using ingredients available here. 

Tonight, I am missing KRUNG THAI, the Thai resto my Mom and I used to go to whenever were in the Marikina Market area. Last time I was there, I made sure to buy some tamarind paste, and it will be put to good use tonight because I’m craving for some Pad Thai!

Let’s go and make some! =)

Ingredients: (for about 3-4 servings)

2 cloves garlic, minced

1 small red onion/ shallots, finely chopped

cooking oil

a handful of bean sprouts (about 1 cup)

1 cup of firm tofu/ tokwa, diced

about 1/3 cup of onion leeks (couldn't find any garlic chives so I subbed this), sliced diagonally

2 eggs

about 2 tbsp of hibi (dried shrimp)

8 pcs. shrimp (you can remove the shells prior to cooking)

3 tbsp of tamarind paste

1/2 cup warm water

4 tbsp of brown sugar

1/4 cup of Thai fish sauce (this has a cleaner taste than our Pinoy Patis)

about 2 handfuls of flat rice noodles; around 120 grams (I used the dry kind)

1 green lemon (lime is ideal, just couldn't find one)

chili flakes to season

roasted crushed peanuts

First, let's soak the flat rice noodles in warm water, for about 20 minutes.

Next, we make the basic Pad Thai sauce. Dissolve 3 tbsp of tamarind paste to 1/2 cup warm water. Add about 4 tbsp of brown sugar and 1/4 cup of fish sauce. (You can adjust this sauce to your liking, more sugar if you want it sweet, or more tamarind paste if you're into sour. Adjust accordingly.)

Transfer the mixture into a saucepan, and bring it to a boil to make sure the sugar and the tamarind paste dissolved evenly. Simmer for a few minutes. Transfer the mixture in a bowl using a strainer, to avoid getting crystals probably from the tamarind paste. Set aside.

I like my tofu with a crunch, so I fry them first.

Now, let's really start rolling! Get your wok really really hot; like medium heat to high heat and pour in enough cooking oil for the garlic and onions.

Follow it with the shrimps.

While stirring constantly, add in the eggs.

Follow it with the hibi (dried shrimp).

Next, put the soaked rice noodles; add some more water if needed to soften the noodles.

Add a ladle or two of the Pad Thai sauce; any left over sauce can last up to 2 weeks in the fridge so keep it.

Add in the veggies: the onion leeks, bean sprouts and lastly the fried firm tofu.

If you want to heat up your Pad Thai, add chili flakes to your liking.

Add at the last minute the crushed roasted peanuts.

Transfer to a serving plate, and serve it with sliced green lemon, fresh bean sprouts and chili flakes. 

Gin tuh! (Let's eat!) =)

Now, I can sleep with a smile on my face as I was able to have my craving. Why don't you try making one too when some Thai craving strikes? =)

Happy Eating! =)