Hi guys it’s been quite a while since the last time I have posted anything here. But nonetheless here the recipe I always love cooking I was asked by my wife what are you going to make tonight for dinner I had no idea. Then I saw my Vanjo Merano From Panglasang Pinoy cook one of my favorites Ginataang gulay although you can use pork or it can remain meatless I just used shrimps.

It’s Ash Wednesday today which is a meatless day for us today, instead of pork or other meat I used Shrimp. Pinakbet is an Ilocano dish, which I never like eating and never cooked because I’m not a fan of bitter gourd or Ampalaya Pero when I learned how to cook this especially it is one of my wife’s favorites I try cooking often although I’m still not a fan of ampalaya or shrimp paste but now I love eating it and cooking it because of the other vegetables. what I did was as the vegetables were simmering I put the chilli peppers parallel to each other then put the shrimps on top with the head and tails stretched out and steamed. So now the flavour of the shrimps is part of the sauce.

Great tailgating food.

A festive Filipino noodle favorite stir-fried to perfection! This hearty dish features delicate rice vermicelli noodles tossed with tender strips of chicken, succulent shrimp, and a colorful mix of crisp vegetables like carrots, cabbage, and green beans. Seasoned with savory soy sauce, garlic, onions, and a hint of citrus, every bite bursts with traditional home-cooked flavor. Garnished with green onions and a slice of calamansi or lemon for that perfect zing — it’s comfort food that’s light, satisfying, and crowd-pleasing.

I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.

Was craving something sweet with a little heat and came up with this. My husband and kids love it.

My grandma 's best steamed shrimps. When I come to grandma 's house , she will make this for me!

Shrimp it’s one of those seafood that you can cook in different ways, one of my favorites ways to eat it is with rice !!!!I don’t measure the rice when I cooking as I learned how to cook with my grandma who never measured any recipe of her yummy food!!!

I was thinking of making a simple shrimp for my dinner and I thought about this

My mom's recipe. this recipe is the combined mixture of chicken and shrimp. Very much special for Ramzan and Eid.#RamadanSpecial

I don't really have to story for this sauce, i kind of thought of making it out craving for shrimps

There's a Filipino recipe called binagoongan my mother makes. I didn't like it much as a child, but as an adult it's become one of my faves to tinker with. This is the latest iteration.