HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more
A different way with tikoy
HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more
It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more
Golden, crispy fish
One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more
Award-winning seafood dish from Iloilo
Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more
Avocado egg salad
For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more
Sweet soya spaghetti
Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more
With seven grams of protein per serving, peanuts turn this parfait into an energy-packed dessert. Read more
Delicious cranberry cookies
HerWord columnist Dolly Dy personally enjoyed the cookie demonstration of Chef Carla Leopoldo Valencia for Kitchen Aid during the FLAVORS Culinary Challenge 2013. She made delicious Cranberry Cookies and Dolly shares with us its recipe. Read more
Deck the halls with combs of honey
Home cooks like honey for its versatility and array of culinary benefits. Because of its unique flavor profile, honey complements and enriches a variety of foods. From baked goods to marinades, honey provides balance to any dish and also adds a hint of natural sweetness. Read more
Shrimp might be one of the healthiest items you can add to starch. It is also one of the most delicate to handle. It is easy to overcook shrimps, so it's important to correctly gauge the heat when cooking them.
It was thus the ideal vehicle for cookware brand Ballarini to showcase its line of Italian-made nonstick cookware. Its two cookware lines, Salento Keravis Whitestone and the Greenline, feature the Thermopoint device on the handles. This device changes color according to the cooking temperature, indicating when the pan is ready to use thus improving cooking quality and avoiding overheating. The Thermopoint also signals when the pan is is cool enough to be washed—preventing the pan from being subjected to thermal shock and contributing to the increase in life span of the pan.
Grappa's Ristorante's head chef, Clinton Nuyda shared this shrimp recipe using the Ballarini cookware. In Step 5, it is important to have the pan at high heat, and reduce the heat for two minutes afterwards to get the desired results: firm but juicy shrimps.
SCAMPI AL BURRO (Shrimp Scampi with Potato Puree)
Serves four appetizer portions
Shrimp Scampi with Potato Puree
4 medium size prawns peeled with tail on and deveined
1 Potato and cut into eight
60 mL of cream
30 mL of olive oil
30 grams of minced garlic
60mL of white wine
30grams of unsalted butter
Juice of 1 lemon
4 piece wedges of 1 Lemon
10 grams of chopped parsley
salt and pepper to taste
Salento Keravis Whitestone
1. Place potatoes in a small sauce pot and cover with water. Season water like the taste of the ocean. Bring to a boil and then to a medium simmer stirring potatoes occasionally.
2. Soften potatoes enough to where when poked with a paring knife it slides off with ease. Around 15 to 18 minutes.
3. Strain potatoes and mash with a potato masher or fork.
4. Put cream into the small sauce pot and heat until warm. Add potatoes and stir on medium heat until creamy. Cover with a lid and set aside.
5. Place a small saute pan on high heat and add olive oil. When hot, add shrimps on its side and reduce heat to medium for two minutes. Flip over on its other side and continue to cook for a minute or so.
6. Add minced garlic and sweat briefly.
7. Add White wine and reduce slightly. Add lemon juice and butter.
8. Emulsify the garlic, lemon and butter sauce along with the shrimp and turn off heat. Add chopped parsley.
9. Place big spoonfuls of the potato puree on a serving dish and top with the shrimp standing up. Drizzle with sauce and serve with lemon wedges.