“Deadly” Dead Shrimps

From My Kitchen :

1. Boil one liter of water + put the shrimps = wait until the shrimps are cooked through. Turn off the stove.
2. Heat oil- saute the tender ingredients for 2 minutes or 3. Whisk together the mushroom and lemon grass. Stir through. Put this into the boiled water with shrimps. Boil for 3 or 5 minutes.
3. Add 10 red and green chili peppers.Then stir through
4. Add 2 tbsp of lemonade. Add salt
5. Serve hot

Savoring Shrimps :

1. Having them in my soup of my best recipes (well, some are the result of my creative thinking due to the lack of ingredients, and some others are taken from recipes online).
2. Having them fried.Then mix them with my spicy friend rice. Heaven on Earth- Thank you God!
   
3. Having them fried. Then eat them with spicy sauce. Yes! only Shrimps and spicy sauce, nothing else.
4. Fry them, then put them into a food processor. What you have to do next is mix them with mashed potatoes; make some shrimp balls. Yummy!




Baking, Boiling, Frying, Grilling


SHRIMPS

I know there are more ways of savoring Shrimps. You name one on comment, danke (thank you)!

All of different variant of savoring Shrimps always sound tempting to me. Of course, the recipe and the savoring “systems” have been tested in my kitchen, so I know I like them.I can hardly say “NO” to seafood, most especially Shrimps.

Well, I am sure the picture above tells you about Shrimps better than if I have to tell you about them. It would be a very boring scientific explanations on Shrimps / Crustaceans Anatomy if I told you each function of this and that.

I needed the Shrimps anatomy picture above to help me tell you something about Shrimps! Some terms are just beyond my understanding of English vocabulary. Thank you for keeping on reading!

Ready-to-eat Shrimps

Supermarkets provide both raw frozen shrimps or ready-to-eat shrimps in a package. I myself prefer the first type when I go to supermarkets. The first type gives more pleasure in the art of cooking skill.

Raw Frozen Shrimps with heads, and tail are still attached to their bodies.

The first type produces more shrimp stock, thus they give more taste to the food I cook,well at least they do based on my experiences.

Well anyhow, the first type at the same time, also gives me some pain. But, the temptation of savoring shrimps is just so big that I choose to ignore the pain I feel during the preparation.

Preparations:

1. Removing the head, shell, tail, and sand vein. I often detach the tail, but on some special recipes I left it attached.
2. Removing the “vein” by cutting lengthwise down the other curve of the shrimp’s body. I don’t think it’s a necessary step in preparation, so I usually skip this.
3. (Drum rolls!) Now this is the “killing-the-pointed fingers of yours” part; removing the head (which includes the antenna). If you are not careful enough, then they may shock your pointed fingers for a second or two. Did you notice the rostrum on the picture? That’s the “killing” part. It can be really hurt when the rostrum pokes your pointed fingers.

Shrimp Soup- recipes can be found in the food section

So, these shrimps still get their “power” even if they are ready to be human consumption. And I think that got me to thinking; It’s just amazing. All in all, I choose to be careful with their rostrum. I know; accidents do happen, and when they do; I will bear the pain for the sake of savoring the healthy, and yummy shrimps. I will bear the pain for the sake of my everlasting love with shrimps. Any “bad” experiences with Shrimps? Share please!

Glossary :

Shrimps in other languages:

Bahasa Indonesia – Udang

German – Garnele

What do you call Shrimps in your language?

Happy Cooking!

Lu2Ar

The Art of Cooking : The Most “Killing” Recipe …

In general, I am often interested in trying to cook either new recipes or “old” ones. I might be like everyone else who collects recipes either from buying some recipe books, subscribing to magazines , watching cooking shows on TV and noting down the recipes shared by the

Rolled Chocolate Potates

hosts, creating scrapbooks with recipes taken from the internet: All you need to have is a printer. Sometimes you care so much about attractive recipe pictures that you want them printed in colors before sticking them in your scrapbooks; It has the advantage of saving budget on recipe books.

But, It’s often a temptation to grab some recipe books with imposing photos. And you often find such books are not that costly, plus sometimes they are not sealed; so you flip through, make a halt on one or two pages of interesting recipes to read a bit more about them. The instructions are often simple, well at least they sound so at first. And you decide to give it a try! buy the book, and start cooking in your lovely kitchen. See! how big your desire is to the art of cooking.

It’s hard to say NO to tasting new food (as long as the food doesn’t fall into a category of “against my rules of food”), but the joy of tasting new food won’t be as excited if I skip trying how to make it, especially if the taste of the food linger on in your mind over and over again. Of course, it’s not my rule to try each new food I just taste. But, I do it sometimes.

So, what happened with you after you bought the recipe books?

AT HOME..

The urge of reading the recipe books you just bought is so powerful that you are ready to pack your bag, and go shopping to buy some ingredients needed for the recipe(s) you urge to try. And try the recipe ASAP!

Considering over thousands of recipes, the option finally falls into “Cokelat Kentang Gulung” or “Rolled Chocolate Potatoes”. The instructions are read, the ingredients are bought, the kitchen is even twice readier than you.

IN THE KITCHEN…..

You start reading the instructions slowly. They only list a few numbers of instructions! how neat, easy and quick! snap your fingers as you get the whole idea on how to make it.

AFTER SOMETIME….

Scratching your head a few times! Taking a peek in the recipe once again, and saying “Oh, ya ya I see.” Then again, scratching your head while saying

“Why is this like this? is it supposed to be like this? they don’t tell anything about this.”

You thought you have measured everything correctly, but why the great-food-to-be turns out to be disaster-food-to-be?

MORE THAN SOMETIMES…

The temperature inside’s getting high, you’re sweating, hungry, tired, and perhaps cursing the author of the book for not giving any detailed instructions. Your lovely kitchen become a bit messier than usual time when you use it.

You convince your self that it’s your first time trying the food, so it’s kinda usual to have some failure. But you are nearly done! Go on!

A LITTLE MORE THAN SOMETIME…

Voila!! Your efforts pay off! The Rolled Chocolate Potatoes are ready to serve. A long sigh of relief is heard the entire room!

Does it sound so complicated? Well, in fact some recipe books don’t really tell you detailed instructions. For beginners, reading these instructions may not be easy. They will end up in frustration- OK this word is a bit too much, isn’t it? heheh. They might not consider putting this recipe into their favourite lists.

Lucky for advanced people who are used to spending their time in the kitchens and trying different kinds of food from A to Z, from East to West, from common ingredients to rare ones. These people have the ability to absorb information ( in this case, instructions) easily. They are experienced enough to know the Don’ts and the Do’s over mixed ingredients.

But there are some people who are blessed with talents in this field. Their “status” are not beginners, but directly on advanced levels , which mean they manage to succeed in their first try.

I’ve been thinking, more like a group of rhetorical questions to self.

Questions that determine your success in the Art of Cooking:

1. Is it your capability of understanding to-the-point instructions?

2. Is it your blessing to be born as talented ” reputable chef”?

3. Is it your experiences?

4.Is it your determination to succeed?

5. Or is it just the recipe books / instructions to blame?

Well, one thing I believe; over thousands of recipes one knows, one might encounter failure, and one at least has ever said

“This is the most “killing” recipe ever.”

Happy Cooking, and Let You Be A Wise Connoisseur ( one of these days)

Lu2Ar