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Caliente Bistro - Ybor City
Caliente Bistro on 7th Avenue, in the historic Ybor City section
of Tampa, Florida features some of the best real Cuban cuisine,
made by real Cuban ladies. They brought their recipes with them
from Cuba. Mimi, the 25-year old owner is as...
Exotic Dining: Classic Indian Dishes Made Simple
(NC)—India's ancient cultures have left an indelible stamp on civilization but perhaps no single aspect has impacted day-to-day life in Canada quite as much as the cuisine of India. In cities and towns from Victoria to St. John's Indian...
Fruit Phyto Bars
(NC)-Forget those tasteless, over-processed energy bars you buy at the store which have been sitting on the shelf for who knows how long! These delicious bars will not only tempt your taste buds but will deliver some important nutrition...
Just like KFC Potato Salad! Well almost! Try this delicious copy cat on your family, and see if they can tell the difference.
Just like the Colonel made it! Well almost!
If you love the taste of KFC potato salad, and want to impress your family and friends at your next get-together, try this recipe. It's tried and true, and always gets me rave reviews. I tinkered...
Pasta Recipes – Three delicious easy recipes!
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less...
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Burmese Shrimp Cake Recipe
Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.
250 grams of raw shrimps,
2 stalks of spring onions,
2 portions of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.
First chop the shrimps, then pound to a smooth paste.
Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.
Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.
Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.
Heat ten to twenty table spoons of oil
for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.
Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.
Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.
About the Author: A Foodie with one passion in life: EAT! and approaches cooking with a sense of reckless abundance. Gerry O is a chef and publisher of Asian recipes and his site can be found at http://www.asianrecipesonline.com "Where Asian Recipes Live"
Source: www.isnare.com
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