Come on! Come on! Camaron! :)

It has been just me, Mark, Chlo, and mommy Lizelle at home for the past few months. So a few days ago, we had a couple of veggie dishes for left overs. I looked in the fridge and I saw a bag of shrimp. I though of how I wanted to prepare those shrimp to pair with our left over veggies and the first thing that popped in my mind was camaron rebusado. Yum! :)

I am allergic to shrimp. But it was just so good that I still have to eat it and just endure the itching-all-over drama later on. Eventually over the years, the itching doesn't quite bother me as much as it used to so yay for me! :) And in those rare times that it does, I just eat something sweet or drink a glass of milk and they do wonders! 

I got this recipe from Panlasang Pinoy, which is one of my go-to sites in times my husband and I, have no clue on what we want for dinner. Or even in those times I'm craving for a certain Filipino dish that I can't find a decent version here in Daygo. I love how he explains everything in the procedure and how easy it is to follow his recipes. And every recipe has a video of the cooking procedure; perfect for those who are learning the ropes in the kitchen like me. :)

So here's the recipe of Camaron Rebusado from Panlasang Pinoy. Enjoy! 

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 piece lemon
• 8 tbsp flour
• 1 tbsp cornstarch
• 1 tsp salt
• 2 pieces raw eggs 
• 1 tbsp fresh milk
• cooking oil for deep frying

Procedure: 

Marinate the shrimp in lemon juice for at least 30 minutes.

Combine flour, cornstarch and salt in a mixing bowl then mix them well. Add the eggs and milk with the dry ingredients and mix until well combined.

Heat the oil in a pan. In my case, I used my mom-in-law's fry daddy. Once the oil is hot enough, dip the shrimp in the batter, leaving the tail uncovered. 

Deep-fry shrimp until the color turns dark yellow and the texture becomes crispy. 

Wooooohoooo! Fry Daddy! Haha! 

Remove from the oil and place on a plate with a paper towel to remove excess oil. Serve them with sweet and sour sauce. I used sweet chili Thai sauce. Yum! :)

Yum!

- C ♥

Red ☆ White ☆ Blue

Been a little MIA here the past few days and I thought what a better way to blog again than to post photos of Chloe in her cutie 4th of July outfit! :)

It's her second 4th of July celebration and on that day she also turned 14 months. Oh how time flies! It's amazing how everyday she blows me away with the things she know and does. At the end of the day, as I watch her sleep and come to think of it, I still can't believe that I have a toddler. A toddler! A very beautiful and smart one! I am very thankful to God for being blessed with a daughter like Chloe. 

We celebrated the 4th at home as all the beaches and the parks are very crowded. Plus I just can't stand the heat and humidity; just a few minutes under the fiercest rays of the sun and I'm crippled with a terrible migraine! That day we had the usual grill-roasted steak and grilled corn that is so fresh and unbelievably delicious! I've always had steamed corn my whole life! So my very first bite of grilled corn was exquisitely delightful! It was sooooooo good! 

I took Chlo outside to take pictures with my mini USA flag that I got from the Oath Taking Ceremony. There, we met our new neighbors Gabby and her son, Eli, who just moved from L.A. Eli is such a darling! 

It's Saturday night, just a couple more hours before midnight and it's so hard to believe that it's 79°F high! So before I faint in this heat, here goes my Chlo's 4th of July photo diary. 

Happy 4th, folks! 

- C ♥