Archive for FAMILY RECIPES

Panko Crusted Fried Fish & Shrimp

Our family loves seafood.  One of our favorite ways to serve fish and shrimp is to coat them in panko breadcrumbs and fry them until golden brown and crispy.

Serve this with hot steamed rice, some sweet dipping sauce (similar to honey walnut shrimp sauce), and fina’denne’ and you’ve got yourself an amazing seafood meal.

Give my sister-in-law Min’s recipe a try.  I think you’ll like it. 🙂

This recipe makes enough for a family of 4 plus leftover for lunch the next day.

Panko Crusted Fried Fish & Shrimp

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Ingredients for the Fried Shrimp:

  • 1 cup Korean batter mix (Tuigim or Twigim Garu); see photo below
  • 1 tablespoon Dashida Korean seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 cup milk
  • 30 ounces raw shrimp, peeled and deveined
  • 1 bag panko crumbs

 

Ingredients for the Fried Fish:

  • 1 cup Korean batter mix (Tuigim or Twigim Garu); see photo below
  • 1 tablespoon Dashida Korean seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup milk
  • 24 ounces fish filets (tilapia, basa, and orange roughy work well)
  • 1 bag panko crumbs

 

Ingredients for the Dipping Sauce:

  • 2 tablespoons sweetened condensed milk
  • 3 tablespoons pineapple juice
  • 2 tablespoons kewpie mayo

 

Other Ingredients:

  • Oil, for frying

 

Tuigim Garu, Korean batter mix, is used to make a batter to coat the shrimp and fish for frying.  This is what the package looks like (the bag on the left).

The bag on the right is called Pang Garu, and is a type of panko breadcrumbs.  The shrimp and fish are coated in breadcrumbs after coating it in the batter.  You can use this or any other brand of panko breadcrumbs.

Directions:

Rinse and clean the shrimp and fish filets, then set them aside in separate, shallow dishes.  I like using meaty white fish such as  basa or tilapia; orange roughy is good too.

Add the dry batter mix and seasonings directly over the shrimp.  Toss the shrimp and dry ingredients together then add the milk.  Keep tossing it all together until the dry ingredients are no longer lumpy and a thick batter coats the shrimp.  Set aside.

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In another pan, place the remaining batter mix and dry ingredients; this will be mixed into a batter to coat the fish filets.  You don’t want to create the batter WITH the fish as you do with the shrimp because you don’t want to break up the fish filets.  Instead, mix the batter in a separate pan and dip the fish into the batter before coating with panko.

Add the milk to the dry batter mixture, mixing until you get a smooth batter.

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Place the fish filets into the batter.  Ensure each filet is coated with batter.

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Create an assembly line with the shrimp, fish, and the breadcrumbs.

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Designate one hand as the “wet hand” and the other as the “dry hand.”  Use the wet hand to place the shrimp and fish into the pan of breadcrumbs.  Use the dry hand to cover the shrimp and fish with breadcrumbs.

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Be sure to generously pat the breadcrumbs into the batter-covered fish and shrimp.

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Carefully drop the coated fish and shrimp into hot oil.  Do not overcrowd the pan.

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Fry the fish about 3 minutes on each side or until golden brown.  Fry the shrimp until golden brown all over.

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Make the dipping sauce.

In small microwave-safe bowl, mix together the sweetened condensed milk, pineapple juice and kewpie mayonnaise.  You can use regular mayonnaise if you don’t find any kewpie.

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Heat the mixture in the microwave for 20 seconds or until it starts to bubble.  Remove from the microwave and stir until creamy.  Serve with fried shrimp and fish.

ENJOY!

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Authentic Korean Cabbage Kimchi

My Korean sister-in-law, Min, is an excellent cook.  She’s the one who taught me how to make all my favorite Korean dishes, like Jap Chae, Bulgogi,  Denjang Chigae, Kimchi Chigae, Kim Bap, Kimchi Fried Rice and lots more!

This is Min’s cabbage kimchi recipe.  She makes different kinds of kimchi — cabbage, radish (my personal favorite), and cucumber — and they are all better than the cheap jarred stuff you buy in your grocery store.

It’s a bit labor-intensive, but it’s worth it in the end.  Eat it as a side dish with your favorite meals, or let it ferment a little longer and use it in Kimchi Chigae.  A small note about kimchi fermentation — kimchi stored at room temperature will ferment faster than refrigerated kimchi.  Refrigerated kimchi still ferments, but at a slower rate.

The photos below make it appear that this makes a ton of kimchi.  Once the leaves wilt, however, you’ll end up with enough kimchi to fill a large bowl or jar (like the size of large pickle jars that are sold in wholesale grocery stores such as COSTCO).  There is a Korean store here that sells homemade kimchi in those large jars, but they are so expensive!  It’s so much more economical to make your own at home.

Don’t worry about the quantity this makes.  The great thing about kimchi is that it lasts a long time (just keep it stored in an airtight container)! 😉 Or, you can be a nice friend, family member or neighbor and share some!

Give Min’s recipe a try.  I think you’ll like it. 🙂

Authentic Korean Cabbage Kimchi

Ingredients:

Rice Glue:

  • 2 cups sweet rice grains
  • 4 cups water

Cabbage plus brine:

  • 3 large heads nappa cabbage
  • 4 cups coarse sea salt
  • 8 cups water

Kimchi sauce:

  • 4 bunches green onions (about 12-16 stalks), cut into pieces about 1 1/2″ long
  • 1 bunch chives, cut the same size as the green onions (1 1/2″ long)
  • 3- or 4-inch piece of ginger, peeled and grated
  • 18 cloves fresh garlic, mashed or very finely minced
  • 6 tablespoons anchovy sauce
  • 6 tablespoons salted shrimp or shrimp sauce
  • 6 cups Korean red pepper flakes

This is what the salted shrimp and anchovy sauce look like:

salted shrimp and anchovy sauce

Directions:

Place the grains of rice in a small bowl. Cover the rice with water (use 2 cups of water; save the other 2 cups for later). Let the rice soak for several minutes while you prepare the cabbage.  Eventually you’ll make a rice paste or glue of sorts with the soaked rice grains.  This is a necessary ingredient to help the kimchi sauce ingredients stick to the cabbage leaves.

sweet rice  sweet rice

Separate and rinse the cabbage leaves.  Remove the core at the bottom of each head of cabbage.  Cut the leaves into pieces about 2″x4″.

Generously salt the cabbage leaves with the coarse sea salt.  Pour the water over the salted cabbage leaves.  Soak the leaves in the brine for about 30 minutes until the leaves wilt.  After the leaves have wilted, drain out all of the water.  Place the cabbage in a large strainer basket and rinse thoroughly.

salt the cabbage  cabbage brine

Now, let’s get back to making the rice glue.  Place the rice and water into a blender.  Min uses a VitaMix, but you can use any blender.  Here’s a tip: if your blender can grind ice (for slushy drinks), then it can probably grind rice with no issues.

You will need to add about 2 more cups of water to the blender.

soaked rice  rice and water

Grind the rice-water mixture until you get a smooth consistency.  Pour the rice mixture back into the bowl.

grind the rice  rice puree

Microwave the rice mixture for 2 minutes on High.  Set it aside to cool.  The rice paste will thicken slightly as it cools.

cook the rice  cook rice

Place the onions, chives, garlic and ginger into the bowl of drained and rinsed cabbage leaves.

add onions chives garlic ginger

Sprinkle the ground pepper flakes into the bowl.

pepper

Add the anchovy sauce and salted shrimp paste.

anchovy sauce  shrimp paste

Min also adds some ajinomoto (MSG), but this is optional.  If you choose to add it, sprinkle about 2 tablespoons into the bowl.

ajinomoto

Add the cooled rice paste to the bowl.

add the rice paste

Now this is important:  Put on a pair of CLEAN plastic gloves.  Don’t even think about using the same gloves you use to wash dishes with!  Buy a new pair or better yet, buy a box of disposable cooking gloves.  You are going to mix this by hand and you don’t want to get any hot pepper on your hands (trust me).  Mix it thoroughly, ensuring each piece of cabbage is covered with the kimchi sauce.

mix  mix

Place the kimchi into a resealable container.  Let the kimchi ferment for at least a day and a half before serving.  Remember, kimchi ferments faster at room temperature than if refrigerated.  The longer the fermentation time, the more sour the kimchi becomes.  I like my kimchi on the sour side, so I let mine ferment for about a week before eating.

This will keep for several weeks in the refrigerator.

ENJOY!

finished product

 

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Spam Kelaguen

Spam is a staple on Guam.  In fact, Spam has been called the “poor man’s steak” by many, although a can of Spam is not cheap!  I have a friend who lives in an area where Spam sells for about $5.00 per can!  At that price, I’d rather buy real steak! 😀

Chamorros can be quite innovative when it comes to creating Spam dishes.  An easy and classic dish is Spam Kelaguen.  This is my sister’s version.

Give it a try; I think you’ll like it. 🙂

Spam Kelaguen

Spam Kelaguen - Carol's

Ingredients:

  • 1 can Spam, cut into thin strips
  • 4-6 stalks green onions, thinly sliced
  • 1 cup freshly grated coconut
  • Lemon juice, to taste
  • Salt, to taste
  • Hot pepper, to taste

Directions:

1.  Lightly pan-fry the spam (for only 1-2 minutes) then place in a bowl.

2.  Add green onions, coconut, lemon juice, salt, and hot pepper.  Mix, taste, and adjust seasonings and lemon juice, to taste.

3.  Serve with titiyas or hot steamed white rice.

ENJOY!

 

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BLT with a Twist

This sandwich recipe is our adaptation of a BLT we’ve tried and loved. Enjoy!

BLT with a Twist

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 Ingredients:

  • 10 slices multi­grain bread, toasted
  • 10 slices maple bacon (or your favorite brand/flavor bacon)
  • 1/2 cup mayonnaise
  • 1/4 cup sliced green onions
  • Dash of garlic powder
  • Salt and pepper to taste
  • 5 small handfuls of arugula, baby spinach, or spring mix lettuce leaves 2 avocados, sliced
  • 2 Roma tomatoes, sliced into 1/4 inch slices
  • Optional: 5 slices swiss cheese

 Directions:

Cut the slices of bacon in half to make 20 pieces. Cook until browned and crispy. Set aside on a paper towel to drain excess fat.

Mix together the mayonnaise, garlic powder and green onions. Add salt and pepper to taste.

Assemble your sandwich:

  • Spread about 1­2 tablespoons of the mayo mixture on one slice of toast. ­ Next, place four pieces of bacon.­ Add tomato slices on top of the bacon. ­ Place avocado slices on top of the tomato slices.
  • Top with a handful of arugula, baby spinach, or lettuce of choice.
  • Place one slice of cheese on top of the arugula (optional).
  • Place the second slice of bread on top of the arugula. Dig in!

*Makes 5 sandwiches 

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Hannah’s Guacamole

My daughter previously shared her guacamole recipe with her Carne Asada Tacos recipe.

This recipe goes great as an appetizer, snack, or to go along with your favorite Mexican dish (try them with her Carne Asada Tacos).

Give her recipe a try.  I think you’ll like them. 🙂

Hannah’s Guacamole

carne asada tacos

Ingredients:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

Directions:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

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