Mitchelle Andrey De Guzman Bucu

Mussels Curry Serves 3 Prep time 5 minutes Cooks in 20 minutes Ingredients: 1/2 kilo 4 cups 2 pcs 1 pc 1 medium 1 bulb 2 tbsp. 3/4 cup 4 cups 3/4 cup 1 tbsp. 1 tbsp. 5 sprigs Tahong Water Whole Cloves Bayleaf Red Onion (cut to halves then minced the other half Garlic (minced the half of the bulb) Olive oil (or regular) Baguio Beans chopped Tahong Stock Coconut Milk Curry powder Jalapeno, chopped (optional) Pickle, minced (optional) Flour (optional) Salt & Pepper Camote tops Procedures: Making the Mussels Stock: 1. In a sauce pan over high heat add 4 cups of water, 2 pcs whole cloves, bayleaf, half of the red onion, half bulb of garlic. Once the mussels is cook let it simmer for 5 minutes then sieve the cook mussels shelled it and set aside. (Make sure you keep the stocks too.) Making the Mussel Curry: 1. Get another pan over medium heat pour 2 tbsp. of oil and add the minced garlic and minced red onion. Once the garlic turn a bit burned add the shelled mussels. Sauté for 3 mins and set aside. 2. In a sauce pan over high heat pour the Mussel Stock, boiled then simmer. While simmering pour the coconut milk, add 1 tbsp. curry powder, chopped jalapeno (optional), minced pickle (optional) and chopped Baguio beans. Simmer then add the flour (optional) and keep stirring till the flour well-corporate with the stock. 3. Now it’s time to add the mussels. Keep stirring for 3 minutes then add salt and pepper to taste. 4. Remove from heat then add Camote tops and serve. Easy Shrimp Scampi Serves 8 Prep Time 20 minutes Cooks in 10 minutes Ingredients 2 tbsp. 2 lbs. 3 tbsp. 4 cloves 2 tbsp. 1/4 tsp. 2 2 tbsp. Olive oil Large shrimp, peeled and deveined Butter Garlic, minced Lemon juice Red chili flakes Shallots, minced Fresh parsley leaves, minced Procedures: 1. 2. 3. Heat a skillet over high heat until hot. Add 1 tablespoon oil and swirl to coat the bottom of the pan. Add half the shrimp and cook, stirring occasionally until just opaque (about 1 minute). Transfer to a medium bowl. Return the pan to the heat and repeat with the remaining oil and shrimp. Return the empty skillet to medium-low heat. Melt 1 tablespoon butter. Add the garlic and shallots and cook, stirring constantly until fragrant (about 30 seconds). Off heat, add the lemon juice and red chili flakes. Whisk in the remaining 2 tablespoons butter, add parsley and season to taste with salt and pepper. Return the shrimp and any accumulated juices to the skillet. Toss to combine. Serve immediately. Enjoy!!!