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Bakwan Udang (Shrimp Fritters)

I make all sorts of fritters in this house, which mainly would have corn, but not the following, I ran out of canned corn in the pantry haha

Savory fritters are simple to make and you can serve them as is, as a snack, dipped with your favorite hot sauce, or as a side dish for lunch/dinner, along with warm rice, veggies, and fried chicken, maybe 😀

The boys have been making music using this application called Groovepad, and they made them for me, they said, to be used on one of my cooking or baking videos for Youtube haha

Click the video below to sample their music 😉 But for now, here is the recipe for the fritters!

1 c bread flour
1/4 c cornstarch
1/2 tsp each garlic powder and onion powder
2 tsp Vegeta powder
1 1/2 c water
2 eggs
225 g beansprouts
8 button mushrooms, grated
200 g cookes shrimp, chopped
5 green onions
Vegetable oil for frying


Method


Mix all ingredients


Drop by 1/4 c into preheated vegetable oil (on medium heat)


Turning once and drain on paper towel!

You can have this fritters with fresh bird eye chilies too, by the way. Extra HOT, hot, hot 😀

I also love having them with peanut sauce, yum!

Bakwan Udang (Shrimp Fritters)

Ingredients

  • 1 c bread flour
  • 1/4 c cornstarch
  • 1/2 tsp each garlic powder and onion powder
  • 2 tsp Vegeta powder
  • 1 1/2 c water
  • 2 eggs
  • 225 g beansprouts
  • 8 button mushrooms grated
  • 200 g cookes shrimp chopped
  • 5 green onions
  • Vegetable oil for frying

Instructions

  • Mix all ingredients
  • Drop by 1/4 c into preheated vegetable oil (on medium heat)
  • Turning once

Video

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Protein Packed Lasagna

Hey!

How’s everyone doing today?

I am here watching city workers, 3 trucks to be exact, working on our neighbor’s pipe, it seems. A burst pipe maybe, as there are just soooo much water, it turn icy every morning. Yep, they have been working on whatever they are working on for some days now.

As a result, my neighbor would park anywhere. Like common decency’s gone throughout window as she would even blocked other neighbor’s area that the garbage truck could not pick up the bins. Hence, those bins are totally still full. Yikes!

She would also park where I usually park my car, which is right in front of my house. Now I have to drive around to find a parking space lol – le sigh!

Anyways. Today I’d like to share a lasagna recipe, what we had last night for dinner 😀

This was a no hassle dinner yet super creamy and all around yumminess, if I may say so myself 🙂

I used ready-to use- spaghetti sauce for this lasagna and oven ready lasagna pieces, as seriously, am lazy cooking 😛

As none of us really like ricotta on our lasagna, I used cream cheese that I soften with full fat milk, and the result? CREAMY 😉

The sauce I used had ground beef in it, but I added mushrooms and chicken for the following lasagna.

Ingredients

  • 1 box oven ready lasagna
  • 500 g lean ground chicken
  • 1 box fresh button mushrooms skinned, chopped
  • 1 jar spaghetti sauce with real ground beef
  • 1 block cream cheese
  • 1/2 c milk
  • Grated cheese
  • 1 tbsp olive oil

Instructions

  • Heat oil, brown chicken
  • Stir in mushroom, cook til soften
  • Mix cream cheese with milk, pour into pot
  • Cook until bubbly, stir in sauce
  • Spread some chicken sauce on pan, lay lasagna noodle, cover with soke sauce
  • Repeat steps until the last noodle, cover with suace and top generously with grated cheese
  • Bake for 45 mins, covered, in preheated 400 F
  • Take off aluminum foil, bake for another 5-10 mins
  • Cool 5-10 mins, serve

I have to be honest, even the creamy chicken and mushroom itself, they are goooood for warm rice or even mashed potato with gravy. Am drooling just to think of it!

Hmmm…I think it would be awesome inside a sub sandwich too ;D

Protein Packed Lasagna

Ingredients

  • 1 box oven ready lasagna
  • 500 g lean ground chicken
  • 1 box fresh button mushrooms skinned, chopped
  • 1 jar spaghetti sauce with real ground beef
  • 1 block cream cheese
  • 1/2 c milk
  • Grated cheese
  • 1 tbsp olive oil

Instructions

  • Heat oil, brown chicken
  • Stir in mushroom, cook til soften
  • Mix cream cheese with milk, pour into pot
  • Cook until bubbly, stir in sauce
  • Spread some chicken sauce on pan, lay lasagna noodle, cover with soke sauce
  • Repeat steps until the last noodle, cover with suace and top generously with grated cheese
  • Bake for 45 mins, covered, in preheated 400 F
  • Take off aluminum foil, bake for another 5-10 mins
  • Cool 5-10 mins, serve