WHITE PASTA WITH SHRIMP

Budget: 120-150 (S$5)
Serves: 2-3 pax



Finish Product!

Ingredients:
(Add/replace as you wish)

• Pasta (250g)
• Shrimp (200g, medium-sized)
• Evaporated Milk (2 cups)
• Chicken cube (1 pc, substitute with salt if none)
• Flour (2 tbsp)
• Butter (1-2 tbsp)
• Calamansi (2 pc, substitute with lemon if possible)
• Garlic (enough for saute, minced)
• Salt (1/2 tsp)
• Cooking Oil (1 tsp)
• Pepper (to taste, white preferred)

(Heads removed)

(Slice a shallow portion at the back and remove vein)

(Heads and veins removed)

(The rest of the ingredients)

 Directions:
 (Alter as you wish)

1. Cook Pasta: In a boiling water with salt and cooking oil, add in the pasta. Remember that it should be in a boiling state or else your pasta may look saggy. Your water level should cover your pasta by about 1.5 inches to make sure it is submerged. You may break the pasta into 2 to fit in the pot. (Refer to the container your pasta came in regarding cooking time). Immediately strain it and give it a cold water shower to prevent it from further cooking). Set aside.

(Really looks al dente!)

2. Pre-cook Shrimp: Melt butter in a pan/wok. Once it turns a little brown, cook the shrimp 2 minutes for each side. If it turns to orange it usually is OK already. Remove from the pan. (An overcooked shrimp is always a no-no as you will lose the juice and tenderness).



(Smells like heaven!)

(Just pretty!)

3.Sauce: Melt butter (or cooking oil) in a pan Cook the garlic until a little brown in color. Add milk, flour, pepper. and the chicken cube (add half of the cube first and try if it the sauce still lacks flavor before adding in the rest of it). Add water depending on how thick or saucy you want it to be (I'll leave that to your preference). Toss in the shrimp and let it sit for a minute or two.

(I love mine this way :D )

4. Mix everything: You may add in the pasta into the pan and cook it with the sauce or serve separately.

5. Serve. Bon appétit!

THE SECRET TO PERFECTLY COOKED RICE

Hey dear fellas! I know I know, the post sounds really ridiculous! But let me ask you, when was the last time you actually had a well-cooked rice you did on your own? If you answered months or years back or never, well, you really need to read on.

I learned this technique from no other than my mom (credits to you motha!) because I was almost always the one in-charged of this part way back. Let's start the blabbing and let's get down to business.

What you need:

1. Rice Cooker
2. Measuring cup (or any cup you see)
3. Rice

Directions:
You need to remember that it varies from person to person. Culture to culture. Rice to rice. Etc.

1. Rinse the grains: I usually do it twice in a quick manner. Over-washing it may cause the nutrients to get washed out. Drain as much water as possible. (Tip: Use one of your hands to block the grains that might fall out)

2. Add water. Take note that your water level depends on the kind of rice you have. Longer grains need a little bit more water. (See ratio of grains to water below for normal/medium grains)

The equation is simple: 
Cups of water is always +1 the cups of rice

So let's say you need to cook 3 cups of rice, your water should be? Yes, 4. (If the rice has longer grains just throw in a quarter more in there).

3. Never forget to push the "COOK" lever or button on your rice cooker. The led light for "cook" should light up. Now time to relax while it's cooking.

4. Wait for the led light to go to "warm" or "keep warm". Do not turn of the rice cooker immediately. Let it stay for another 5-10 minutes to get rid of excess water/moist.

5. Done. Turn of the rice cooker and serve.

So there, you should be eating a perfectly cooked rice from now 'till forever! Bon appetit!

Let me know if you have further questions by posting a comment below.