Keeping Shrimp Fresh

Everyone in the family loves shrimp. Even my brother who is allergic to it would fight for his fair share whenever mom would prepare shrimp dishes. When ever the "ber" months would start, there would be an abundance of shelled seafood in the markets. Mom would buy 4-6 lbs. of shrimp but will only use 1-2 lbs. in a dish and store the rest. How does she maintain the freshness of the shrimps?

The shrimp whiskers are trimmed off using a pair of scissors or by gently pulling them off, but not necessary. Arrange the shrimps in an air-tight freezer container. Fill the container with tap water. Do not fill the container up to the brim since water expands when frozen but make sure that the shrimps are covered in the water. Freeze the shrimps.

To thaw, we would either leave it under running water or place it in a basin of water which is replaced after 30 minutes until the shrimps are totally defrosted.

True enough, the shrimps retain the same firmness and freshness when we bought them. I am just not sure how long the maximum time they should be kept in the freezer. The maximum that I recall would be a month to two months. Hope this tip helps. I need to go and get more shrimps. :D

Young Asparagus Mix with Oyster Sauce

I went to one of the markets near our place that sells cooked food. I tried their young asparagus mixed with vegetables and it tasted really good. So I tried to copy it. Too bad I never had the chance to take a photo. :D I only had the photo of the blanched asparagus tips. It was better than the one we bought. Everyone loved it. I was lucky that asparagus was in season and was able to get them for a good buy.

Ingredients:
2 1/2 cups young asparagus, bottoms removed, cut into half
1 - 1 1/2 cup carrots, cut into 1"-length strips
1/2 cup young corn
1 bell pepper, sliced into strips
1 medium sliced white onions
1 tbsp. minced garlic
1/3 cuo tofu, sliced and fried
4 pieces of kani or crab sticks, sliced diagonally
4 - 6 pieces crab balls or fish balls or squid balls (or a combination) halved and pre-cooked
1 - 1 1/2 tbsp. oyster sauce
dash of pepper

Saute garlic and onions in 1 tbsp. oil. Add in the carrots and the young asparagus, stir frying continuously until they become bright colored. Add 1/4 cup water mixed with the oyster sauce and pepper. Simmer of a minute or two, then add the remaining of the ingredients. Mix well until everything is coated with the sauce. Serve hot.

Servings: 5-6 persons

Parmesan Herbed Chicken

Inspired from trying the Pan-Fried Chicken Encrusted in Salted Eggs at Zong, I tried to create my own breading/flavoring. The ordinary dish needed a little variety so I took all available herbs and condiments available in the kitchen at that moment... and this is what came out: YUMMY. Too bad that I wasn't able to take a photo of it. Maybe the next time I will.

Ingredients:

cornstarch or potato flour
grated parmesan
dried basil
dried italian seasoning
salt
pepper
eggs
chicken (cut up for frying)
oil for frying

Procedure
Season the chicken with salt and pepper. Set aside.
Mix the grated parmesan and herbs. You may substitute basil and italian season with a different herb of your liking.
Beat the eggs. Set aside.
Dredge the chicken with the seasoning mix. Coat generously. Dip in the beaten eggs. Lightly coat with cornstarch or potato flour.
Deep fry in oil (or pan-fry) the chicken until done. Drain excess oil over paper towels.
Serve as is or with sweet-chilli sauce.