Shrimp Biryani

Long grain rice became part of our regular meals already specially every weekends, I always cooked it on weekends since it requires longer time to cook than jasmine rice. I cooked various recipes already, some were posted on this blog. One of my favorite way to cook is Biryani, however, as I mentioned in my previous post that I always omit some of the original biryani spices because it is not suitable for out taste. I just want to cook something everyone of my family will enjoy to eat.

The recipe below is on of my favorite way to cook shrimp biryani.

Ingredients:
2 cups long grain or basmati rice
500 g shrimps, peeled
3 cloves garlic, minced
2 large onions, chopped
2 tbsp. chopped ginger
2 large tomatoes, chopped
1 tsp. curry paste
1 tbsp. tomato paste
¼ tsp. black pepper powder
¼ tsp. dried coriander leaves
2 tbsp. light soy sauce (optional)
¼ tsp. turmeric powder
1 green bell pepper, sliced into strips
1 large carrot, cube
¼ cup raisins
4 tbsp. olive oil
Cooking Spray (optional)

Directions:

1. Wash then soak rice with enough cold water for 10 minutes.
2. Boil enough water or about 10 cups in a cooking pot. Add salt and 2 tbsp. oil. Drain rice and put in boiling water. Boil for 6-7 minutes or until rice are slightly tender. (Pease note that the length of the cooking time for the rice may vary depending upon the kind of rice you used.) Drain and set aside.
3. In a separate pot, heat olive oil. Saute garlic until slightly brown, then add onions, ginger and tomatoes. Stir and saute until tender.
4. Add shrimps, curry paste, tomato paste, coriander leaves, soy sauce and turmeric powder. Cook until shrimps are done.
5. Add bell pepper and carrots, cook for 1 minute.
6. Heat another cooking pot, grease the bottom with cooking spray. Place the 1/3 part of the ccoked rice, then add the half of shrimp mixture, then another 1/3 of the rice, add the remaining half of the shrimps, then the remaining rice. Rice should be on top.
7. Put the raisins on top of rice.
8. Cover the pot and cook for 15 minutes over very low heat.
9. Transfer to a serving dish and serve.

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Shrimp and Vegetable Salad

if you like red cabbage, then this salad is for you 😀

Ingredients:
Red cabbage, shredded
Carrots, shredded
Lettuce Romaine, cut into small sizes
Tomatoes, thinly sliced
Boiled shrimps, peeled
3 tbsp. lemon juice
French Dressing

Directions:
1. Toss all vegetables and shrimps in a salad bowl.
2. Add lemon juice and French dressing.
3. Mix together.
4. Refrigerate before serving if desired.

Bamboo Shoots with Coconut Milk

The first bamboo shoot recipe that I posted here was cooked in a stir-fry way without its traditional ingredients, the coconut milk. As I mentioned before that I still had a bottle of bamboo shoots left in the cabinet and I did not able to cook until yesterday. Here’s what I made:

Ingredients:
400 gm. shredded bamboo shoots
300 gm. shrimps, peeled
2 cloves garlic, minced
1 onion, thinly sliced
1 thumb-sized ginger, crushed then cut into strips
1 small tomato, thinly sliced
1 cup water
2/3 cup thick coconut milk
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic until slightly brown. Add onions, ginger and tomato, saute for 1 minute.
2. Add shrimps, stir to mix with the spices, cook until color changes.
3. Add bamboo shoots and water. Simmer until tender, add more water if needed.
4. When the bamboo shoots are cooked, add coconut milk, salt and pepper. Let it boil. Simmer for 2 minutes. Serve.

Related Post:
Shrimp with Bamboo Shoots

Shrimp with Bamboo Shoots

Bamboo shoot is the first kind of vegetable that I learned to eat during my younger age. My mother used to cook it with coconut milk with smoke tuna mackerel, it was so yummy! How I miss that dish. In Kuwait, I live here for more than 5 years and I never saw any fresh bamboo shoot at all, the taste of the bottled or canned bamboo shoots is far different from the fresh one but we don’t have any choice but to buy it when we want to eat this vegetable.

During my first year here in Kuwait, my hubby purchased a bottle of bamboo shoot, we cooked it to the best we can but when I tried it, I never touch it again. I told him that it was not bamboo shoot at all, he laughed at me and said someday you will learn to eat this because this is the only bamboo shoot we have here in Kuwait. So he was right, since I have no choice, I learned to like it later. The recipe below is one of my favorite way to cook it, I still have one bottle in our cabinet so I will post another bamboo shoot recipe few days from now.

Ingredients:
500 gm medium shrimps, peeled
1 can 350 gm bamboo shoots, sliced into desired sizes
1 medium carrot, sliced into desired size
2 cloves garlic, crushed
1 onion, thinly sliced
1 tbsp. ginger strips
½ cup broth/water
2 tbsp. oyster sauce
1 stalk green onion, cut into 1 inch length
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic, onion and ginger until aromatic.
2. Add shrimps, carrots, bamboo shoots, and broth/water. Let it boil and cook until shrimps and vegetables are done. Season with salt and pepper.
3. Add oyster sauce and green onion. Cook for 1 minute. Serve.

Shrimp with Okra and Luffa

Luffa or Patola in tagalog is my husband’s favorite vegetable, he might get sicked if he will not able to eat luffa for a long period of time, lol 😀 . His favorite is to cook it with shrimps, okra and some leafy vegetables but since we didn’t have leafy veggies at home last night, I just decided to add cabbage on it.

Ingredients:
15 pcs. medium shrimps, peeled
2 cloves garlic, crushed
1 medium onion, sliced thinly
1 thumb-sized ginger, crushed
1 ripe tomato, thinly sliced
1 medium luffa, sliced
10 pcs. okra, cut into desired sizes
2 cups cabbage strips
1 1/2 cup water
1 tbsp. fish sauce
1 tsp. sugar
salt and pepper to taste
2 tbsp. cooking oil

Directions:

1. Saute garlic in hot oil for 30 seconds, add onion, ginger and tomato. Saute until tender.
2. Add shrimps, stir to mix well. Cook until color turns orange or pink.
3. Add luffa, okra, fish sauce, sugar and water. Let it boil. Cook until vegetables are half done.
4. Add cabbage, season salt and pepper. Cook for 1 minute or until all vegetables are done.

Malabar or Alugbati with Shrimps

Alugbati or malabar spinach in english is one of my favorite leafy vegetables and one of the first 5 vegetables that I ate when I was a kid. We used to have this vegetable in our backyard garden before my father concreted our whole yard.

Below is my favorite way to cook this vegetable.

Ingredients:
8 pcs. medium shrimps, trimmed
2 cloves garlic, crushed
1 medium onion, sliced thinly
1 thumb-sized ginger, crushed
1 ripe tomato, thinly sliced
1.5 to 2 cups water
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tsp. sugar
1 bunch of alugbati, cut into desired length
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Saute garlic in hot oil for 30 seconds, add onion, ginger and tomato. Saute until tender.
2. Add shrimps, stir to mix well. Cook for 30 seconds or until color turns orange or pink.
3. Add water, sugar, light and dark sou sauce. Let it boil. Cook until shrimps are done.
4. Add alugbati, season with salt and pepper. Cook for 1 minute or until vegetable are done.

Shrimps and Quail Eggs Adobo

I wanted to cook shrimps adobo but we only have  few pcs. of shrimps left at the fridge , so I added the quail eggs on it. Some people cook shrimps adobo by frying the shrimps first followed by the spices, but I always preferred to saute the spices first then the shrimps, unlike chiken, shrimps are quicker to cook and the sauce will be more tastier if it was not fried first.

Ingredients:
350 gm medium or large shrimps peeled and deviened leaving the tails on
12 pcs. Quail eggs, boiled then shelled
2 cloves garlic, crushed
1 medium onion, thinly sliced
1 bay leaf
2 tbsp. vinegar
3-4 tbsp. soy sauce
¼ tsp. black pepper powder
1 tbsp. oyster sauce
2 tbsp. cooking oil

Directions:
1. Heat cooking oil in a pan, sauté garlic until slightly brown, then add onions. Saute for 30 seconds.
2. Add shrimps and the rest of ingredients except oyster sauce, stir to mix well. Cook for 5 minutes or until shrimps are done.
3. Add oyster sauce, cook for 10 seconds. Turn off heat and serve.