Garlic Shrimp

Garlic Shrimp, just like the Food Truck kine!

10 pieces of shrimp (U-15), deveined but not shelled

1 head of garlic, roughly chopped (approx. 10 cloves)

Dredge the shrimp in:

1 cup flour

2 TBSP paprika

1/4 tsp cayenne pepper (add up to 1 TBSP as desired, for spiciness)

Preheat a saute pan on high heat. Add to the pan: 1/2 cup clarified butter & the chopped garlic. Cook the garlic for 1 minute, and then add the shrimp. Sprinkle with 1-2 tsp. kosher or sea salt. Cook for 3 minutes then turn & cook another 3 minutes.

Add 1/8 cup white wine* and an additional 2 TBSP. butter. Be careful not to burn the garlic or it will be bitter.

Serve over rice.

*Use Chicken Stock if wine is not available/desired.

Pork Gisantes (Pork & Peas)

Pork & Peas Gisantes

A Filipino dish. The patis is fish sauce which adds some saltiness. If you can't find it or prefer not to use it, don't worry about it. Just season the dish according to your taste

2 pounds pork butt sliced bite size

2 cloves garlic, crushed

1 tsp patis (UFC Brand)

1 small can tomato sauce

1 small can tomato paste

2 – 3 bay leaves

Sliced shiitake mushrooms (Soak dried mushrooms in a bowl of room temp. water until softened. Cut off the stem and slice the remainder)

2 cans sweet peas

1 small bottle pimento

Salt & pepper, to taste

Lightly brown pork with garlic. Discard oil. Add patis, tomato sauce, paste, bay leaves and 1 cup water. Simmer for approximately 15 minutes. Add mushrooms and simmer for additional 10 minutes.

Add peas and pimentos, simmer for 5 minutes. Salt and pepper to taste. Serve with lots of love.

Kat's note: Patis is optional but adds a great salty flavor. The addition of the shiitake mushrooms makes this recipe unique and ono (delicious!)

Ono Ono Ice Cake

Ono Ono Ice Cake

2 cans strawberry soda

1 can 7-Up

1 can (14 oz) sweetened condensed milk

Blend ingredients and pour into 9 x 13 pan. Freeze until edges harden. Remove 

from freezer, beat with rotary and refreeze.

Rainbow Finger Jello

Rainbow Finger Jello (Layered Jello)

4 small boxes (3 oz.) of Jello - Different flavors

6 envelopes of Knox gelatin

1 cup condensed, sweetened milk

Using a 9 x 13" pan, layer the jello & milk mixtures. Start with the jello first, then 

milk (ending with jello.) Each layer will set in approximately 20-25 minutes.

MILK MIXTURE:

Start by preparing the milk mixture first. This will give it time to cool off.

Mix together:

1 cup condensed milk and 1 cup hot water

Dissolve 2 envelopes of Knox gelatin with 1/4 cup cold water. 

Next add 3/4 cup hot water to the gelatin mix. Do not let the mixture get lumpy.  

Mix together the milk mixture and gelatin. Set aside.  Use 1 cup at a time

Jello Mixtures:

1 package of jello, dissolved in 1 cup of hot water

1 envelope Knox gelatin (dissolve in 1/4 cup cold water)

Mix together until jello and gelatin is dissolved. Set aside.

When you are about half-way through chilling a milk mixture layer, start dissolving 

another jello mixture. If the jello mixture is too hot, it may melt the milk mixture as 

you add the jello layer. Carefully spoon the jello onto the milk to avoid any melting of the layers.

Butter Mochi (HECO Version)

Butter Mochi (HECO Version)

This recipe is great if you're out of coconut milk, you just use regular milk

2 cups mochiko [Kat’s note: Change to 1 box]

2-1/2 cups sugar

1 teaspoon baking powder

½ cup butter, melted and cooled

3 cups milk

5 eggs, beaten

1 teaspoon vanilla

1 cup shredded coconut

In a large bowl, combine mochiko, sugar and baking powder. Add milk, eggs, vanilla, 

butter and coconut to dry ingredients and mix well. Pour into a greased 9-by-13-inch 

pan. Bake at 350 degrees for 1 hour. Cool before slicing.