Recipes 0 comments on The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

Seafood is my favorite. Apart from chicken wings, fish and shrimps are on the top of my most loved protein list. It’s healthy, it’s good for the waist and it gives you endless recipe possibilities. We’ve been barbecuing loads of shrimps lately but there are other ways you can cook this sea fruit. You can boil them, grill them, bake them, sauté them, stir-fry them, deep fry them, put them in your sandwich or even sometimes have them raw (delicious when they’re really fresh!).

So today, I’ve compiled a list of 6 ways you can cook your shrimps and have a happy meal.

1) Spice it up. This one is solely for crazy spicy food lovers. If you enjoy happy spicy tears and pink eyes after a meal from time to time, check out this delicious spicy shrimp recipe: http://www.breadonbutter.com/spicy-shrimp/

healthy | breadonbutter

2) Use it in your seafood pasta dish. I say use it because, in this recipe, you not only toss the shrimps in, but you also use their heads for the sauce. Click to know more: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

shrimp pasta

3) Shrimp up your vegetable brown rice. For me, there’s nothing better than a good bowl of rice to have a perfect meal. Brown rice is now my thing and I love to shrimp it up from time to time 🙂 Check out this easy recipe I made for Lurpak Cook’s Range: http://www.breadonbutter.com/brown-vegetable-rice-lurpak-cooks-range/

lurpak-brown-rice-Close-No-Product

4) As a side dish in the form of cakes. Choose this recipe for a quick and delicious add-on to your meal. You can make it healthy depending on the oil/butter you choose to cook it in. Link: http://www.breadonbutter.com/shrimp-cakes-for-a-healthy-pleasure/

shrimp cakes | breadonbutter

5) Transform it into comfort food. This shrimp and feta casserole will solve your weekday dinner dilemma in no time. For the recipe, go to this link: http://www.breadonbutter.com/healthy-shrimps-and-feta-casserole/

shrimps casserole | breadonbutter

6) Make it simple and BBQ them in skewers along with your burgers, hot dogs or grilled fish. Make sure you try this dip along with your grilled shrimps, you won’t regret it. Recipe here: http://www.breadonbutter.com/chili-sauce-go-bbq-ed-prawns/

BBQ-ED-prawns-with-lemongrass-and-chili-sauce

There you have it 🙂

 I would love to know about more ways to cook shrimps, so do share your ideas in the comment section! 

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Recipes 3 comments on An Ethiopian Stew To Make You Happy: Potato Key Wat

An Ethiopian Stew To Make You Happy: Potato Key Wat

Ethiopian stews all have the same basic recipe. You can then choose to add proteins or vegetables. The most important ingredient of all is the Berbere Spice Mix that can be found in any ethnic shop you visit. For those who live in Beirut, head to the shops in Dora and ask for it. You’ll surely find it. However, for those who can’t get their hands on it, you can make it yourself by following this recipe.

I guess you all know by now how much we’re in love with incredibly spicy food. I recently learnt that spice heat is measured by the Scoville scale. After doing a bit of research, I also discovered that the famous Ethiopian Berbere spices have 30,000 heat units on the scale, which is considered medium to high in terms of spiciness. Yesterday, I helped cook then ate this delicious (and so spicy I’m still feeling it) Ethiopian Potato Key Wat – Wat meaning a stew.

Here’s the recipe to an Ethiopian Potato Stew (Potato Key Wat).

ethiopian recipe | breadonbutter

What you’ll need (for 3 persons):

Ingredients

  • 2 large potatoes, coarsely diced
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 3 Tbsp olive oil
  • 1 big tomato, diced
  • Berbere Spice Mix

How to make it

  1. In a pot, heat the olive oil and cook the onions
  2. Add the tomatoes, garlic and Berbere spices. Mix until the liquid of the tomatoes starts coming out then simmer for about 10 min
  3. Add the potatoes and mix for 5 minutes
  4. Add 2 to 3 cups of water and let simmer until the potatoes are tender
  5. Have with Ethiopian flatbread (called Injera), that can also be found at ethnic food shops or made at home by following one of these recipes.

ethiopian recipe | breadonbutter

ethiopian recipe | breadonbutter ethiopian recipe | breadonbutter

This meal is easy to make it and will satisfy your spicy cravings. You can swap the injera for homemade rice if you prefer.

Have you ever tasted Ethiopian food? 

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Home & Kitchen, Product of the Week, Recipes 0 comments on Product of The Week (With Recipe!): Chipotle Peppers

Product of The Week (With Recipe!): Chipotle Peppers

Chipotle peppers are smoke-dried jalapeño. They are made primarily in Chihuahua, Mexico but are also produced in much of Mexico and increasingly in the US.

For Chipotle, the peppers are kept on the plant until they turn deep red and begin to dry out. They are then smoked for days in a sealed smokehouse until completely dry. Some commercial producers use an alternative to smokehouses which consists of gas driers and artificial smoke flavoring. This alternative technique, however, produces a less flavorful chipotle.
In the supermarket, you can find those delicious Chipotle peppers in Abodo sauce and use them for your marinades. Last Saturday, we used them to marinate the chicken for our BBQ. Scroll for the recipe! 🙂
chipotle peppers | breadonbutter
Found at Spinneys Ashrafieh  –  Photo from chicaandjo.com

Chipotle Peppers Chicken Recipe

Ingredients (for 8 persons):

  • 1.2 kg chicken (can be wings, drumsticks or breasts)
  • 3 cloves of garlic, roughly minced
  • 1 can of chipotle peppers in abodo sauce
  • 1/4 cup cider vinegar
  • The juice of half a lime
  • A pinch of salt
  • 1/4 cup of honey

How to make it:

  1. Crush the garlic in a small blender.
  2. Add the chipotle peppers, apple cider vinegar, lime juice, salt and honey. Mix to combine
  3. Pour the mixture over the chicken and let it marinate (preferably overnight)
  4. When it’s time for grilling, cut the chicken in some places with a knife so that it gets grilled faster and gets marinated from the inside as well

And enjoy!

BBQ | Breadonbutter

Do you use chipotle peppers when you cook?

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Recipes 3 comments on A Nice Bowl of Healthy Ramen

A Nice Bowl of Healthy Ramen

In my February bucket list, the second item I mentioned was “cooking a ramen”. Now that I’ve done it, I don’t see why it was a dish that used to impress me. I’d always considered it as hard and impossible to make, but it turned out to be an easy, healthy, fun and fulfilling meal.

To make the dish, I spent time researching various recipes and decided to combine a bit of each. The key is in the broth. The noodles, mushrooms and other toppings are up to you to choose.

Here’s the Ramen recipe we made on Monday night to inspire you 🙂

What you’ll need (for 5 persons)

ramen | breadonbutter

  • 1 small Onion, chopped
  • 3 cloves of Garlic, sliced
  • 1 tbsp of Ginger, grated
  • 2 tbsp Sesame oil
  • 2 tbsp Sriracha Sauce
  • 2 cups of Water
  • 3 cups of Vegetable Broth
  • 3 Spring onions, chopped
  • Soy sauce
  • Mirin (or rice vinegar)
  • Noodles of your choice
  • 2 cups Portobello mushrooms, sliced
  • Bok Choy
  • 5 Eggs (1 egg per bowl)
  • Salt, to taste

How to make it

  1. In a large saucepan, heat the sesame oil. Add the onion, garlic, ginger and Sriracha sauce and cook until combined
  2. Add 2 cups of water and let it simmer for 3 minutes. Transfer everything to a blender and mix until combined. Put the mix back in the saucepan
  3. Add the vegetable broth and let it simmer for 10 minutes
  4. Add the mushroom water, season with salt, soy sauce and mirin and let it simmer for 4 minutes
  5. Add the noodles and cook until tender
  6. Add the mushrooms and let simmer for 2 to 3 minutes
  7. Meanwhile, half-boil the eggs and remove the shells
  8. Top the ramen with bok choy and spring onions
  9. Move the mix to a bowl and top with the half-boiled egg, sliced and runny

ramen | breadonbutter

 

And enjoy!

Note: You can season with additional soy sauce if needed.

ramen | breadonbutter

Are you a fan of ramen? Any tips?

Home & Kitchen, Product of the Week 7 comments on Product of the Week: The Legendary Sriracha Sauce

Product of the Week: The Legendary Sriracha Sauce

I’ve been featuring a Design Item of the week for a while now as I’m always on a quest to discover cool things and sharing them on the blog. But since I also constantly discover new foodie products, I will be sharing Design items and foodie products alternatively. This week, the selected product is the legendary Sriracha Sauce.

We discovered Sriracha a few months ago while looking for a spicy Chicken Wings recipe. We stumbled upon one online and we’ve been hooked to it ever since (recipe here). Back then, when we saw something called Sriracha featured in the ingredients, we weren’t really sure it was going to be easy to find. I hadn’t even noticed it was actually the name of the sauce placed on all Asian restaurants’ tables in the world! But we did find it, and now we can’t live without it. It’s become one of our must-haves condiments at home, right next to mustard and ketchup.

Recently, the sauce has become widely famous. More people are aware of its existence and brands even use it as a flavor. Kettle Potato Chips now have a Sriracha flavored bag! What’s more, ketchup, beer, popcorn, lollipops, candy canes and pizza sauces can all be found Sriracha-flavored. This article in Food and Wine confirms it.

So what’s the story behind this sauce?

Sriracha wasn’t born until 1980. It was created by David Tran in Chinatown and was later introduced to the U.S. He made his own hot sauce by hand in a bucket and started selling it out of a van. He refused to adjust his product by making it a less spicy one like most people were suggesting. His answer was:

Hot sauce must be hot. If you don’t like it hot, use less. We don’t make mayonnaise here.

Being a hot sauce freak, I eat almost everything with a bit of Sriracha sauce. For spicy lovers, use it with Edamame, throw it in your salads (in small quantities) or dip chicken wings in it.

You can watch the whole Sriracha production process below (explained by David Tran himself!)

Who here is a spicy lover? Is Sriracha Sauce among your condiments?

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Recipes 0 comments on Make Your Own Ingredients: Spicy Olive Oil

Make Your Own Ingredients: Spicy Olive Oil

When you’re a spicy food lover and ask for that spicy oil in every restaurant you visit, it’s a joy to finally make it yourself and use it in your own kitchen when making your own little dishes. 
Here’s what you’ll need and how to make it:
– Crushed red pepper
– Dried red pepper
– Rosemary dried leaves
– Olive oil
– An empty bottle (you can use empty alcohol bottles, well-washed)
All you need to do is pour olive oil in the bottle, add the crushed pepper, then the dried pepper and the rosemary leaves, and close the bottle well for at least 3 to 4 days. The more the oil stays in the bottle, the spicier it gets.

And there you have it!