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Hawaiian Garlic Shrimp, Lo Mein & Haupia Dessert Guest Chef Michelle Ibarrientos
Hawaiian Style Garlic Shrimp Makes 2 servings
12 large (16-20) black tiger shrimp, deveined with shell on 1 cup all-purpose flour 2 tbsp. paprika 1/4 tsp. cayenne pepper (add more, if desired) 12 cloves of garlic, finely chopped 1 cup of clarified butter* 1-2 tsp sea salt or kosher salt A splash of dry white wine
Heat the clarified butter on medium heat. Mix the flour, paprika, and cayenne pepper, and dredge the shrimps in it. Add the garlic and saute until it turns light brown. Add the shrimps (make sure to shake off excess flour from the shrimp first) and cook for about 2-3min per side until the shrimps turn orange. If the shrimp curves into an "O", it is overcooked. Sprinkle the salt on the shrimps and take them out the pan. Put a splash of wine in the garlic butter. Pour sauce all over the shrimps.
*To make clarified butter, melt a stick of (unsalted) butter on low heat. After a few minutes, a layer of foamy milk solids will start to form on top. Scrape off the milk solids until you are left with clear, golden butter.
Gon Lo Mein (Quick and easy version) Makes 4 servings.
1 package (14oz.) of refrigerated fresh Chinese noodles 1 tbsp. sesame seeds 1/2 yellow onion (medium), thinly sliced 2 stalks of celery, thinly sliced diagonally 1 lb. char siu (Chinese BBQ pork), thinly sliced into strips 1 cup bean sprouts 2 stalks green onion, chopped Freshly ground black pepper
To prepare the noodles, follow the instructions on its package. Rinse the noodles really well in cold water to prevent noodles from being too sticky. (Note: The noodles may be very long. If so, spread out each ball of noodles and cut into thirds before boiling it.) Spread the noodles across in a 9x13 inch baking pan. Mix all of the ingredients for the sauce and then mix it into the noodles, making sure the sauce is evenly distributed. Spread the sliced onions, creating a layer over the noodles. And then add the celery, charsiu, and sesame seeds, respectively, in layers. Cover and place in the microwave for 5min on high. Add the bean sprouts, spreading them in the outer layer of the pan. Cover and place in the microwave for another 2min on high. Finish the dish by spreading the green onions on top of everything.
**Other vegetables and/or meats can be added or substituted in this dish (e.g. eggs, bok choy, partially cooked seafood, cooked beef)
Haupia (Hawaiian Coconut Dessert) Makes 4-6 servings
1 - 13.5 oz can of coconut milk 1 cup of water 5 tbsp. of white granulated sugar 5 tbsp. of cornstarch Toasted coconut flakes (optional)
Warm coconut milk over low heat. Combine the sugar and cornstarch. Add water to the milk. Slowly stir in the sugar-cornstarch mixture into the milk. Constantly stir on low heat until it has thickened. Pour into an 8x8 inch baking pan. Chill in the refrigerator until it cools and becomes firm (which may be overnight).
(Note: This can be eaten like a pudding, with a creamy consistency. The longer it stays cool in the fridge, the firmer it will get like Jello.)