Camaron Rebosado

Camaron Rebosado is a deep-fried battered shrimp served with sweet and sour sauce. It is known as Philippine version of Tempura except tempura has a light batter and served with soy sauce.

1/2 kilo large shrimps
1/2 teaspoon salt
1 tablespoon kalamansi or lemon juice


Batter:

1 egg, slightly beaten
1 cup cold water
1 1/2 teaspoons baking powder
1 1/2 cups All-purpose flour
1/4 teaspoon salt
oil for frying


Sweet and Sour Sauce:

1 cup water
1 teaspoon sugar
2 tablespoons catsup
1 1/2 teaspoons hot sauce
1/4 teaspoon salt
1 teaspoon cornstarch dissolved in some water


Peel shrimps but leave the tails intact. Devein and cut halfway through so the shrimps won't curl when they are cooked. Marinate the shrimps in salt and kalamansi or lemon juice. Set aside for a few minutes.

Prepare Batter: Combine egg and cold water. Add the sifted dry ingredients and blend well. Dip the shrimps in the batter. Deep-fry in hot oil. Serve with sweet and sour sauce.

Prepare Sauce: In a small saucepan, combine water, sugar, catsup, hot sauce and salt. Bring to a boil. Thicken with dissolved cornstarch.

Courtesy of Filipino Kitchen Library

Herbed Loin of Tuna

Here is one of the recipes we tried during our Caregiver Class. It is a mouthwatering Asian tuna dinner fit for any table..

Prep time: 15 minutes    Cooking time: 1 hour    Yield:  4-6 servings

1/2 kilo whole loin of tuna

oil

juice from 1 lemon

1 onion, choppeed

2 cloves of garlic, chopped

1/2 cup chopped parsley

1 tablespoon chopped fresh tarragon

1/2 cup dry white wine

1 lemon, sliced thinly

salt and pepper to taste

1.  Preheat oven to 375F.

2.  Make a shallow cuts on the top and sides of the fish.

3.  Spread some oil on a baking tray.  Place the tuna and drizzle with the lemon juice.

4.  In a bowl, combine the onion, garlic, parsley, tarragon, salt and pepper.

5.  Fill the shallow cuts on the tuna with this herb mixture.

6.  Pour the wine over the fish.  Sprinkle the remaining herb mixture all over the fish.  Top with lemon slices.

7.  Cover the pan with foil and bake the fish for about 40 minutes.  Uncover and baste with the pan juices.  Continue baking until done.

* Serve it with Red Wine.