My KitCHEn Experiments

I remember my dad and mine's attempt to re-create at home the baked potato with cheese and  bacon that we had at a restaurant at one time - it was not quite a success... We baked the whole potato with the skin on, not thinking much about seasonings or such because we thought the topping will be more than enough to flavor the otherwise bland potato so when the spuds were cooked, we slit it on top and smothered it in cheese and bacon.  It looked almost the same as the one we had at the restaurant, proud and happy we dug in. After a few bites it was evident that we declared success a little too soon, we ran out of topping before we ran out of potato - and there was much left. The potatoes were bland on its own but it was a bother to have to refill your toppings again and again and suffice it to say we never attempted to make another baked potato. It was not until recently that I found a way to make the perfect - well in my opinion at least, baked potato! here is what you need ...

what is the correct term really? kebabs or kabobs??? I have seen this terms alternatively in restaurant menus. I guess they mean the same thing, in any case I prefer using kebabs because the other term just sound like... you get what I mean! haha! In any case, the other day I just put together a simple shrimp dish made from left over shrimps that I had frozen from two or three days prior. I had about a quarter kilo left and it seemed that it won't be enough for a decent filling meal. I finally decided to make kebabs using tomatoes, onion and bell pepper (some of my veggie staple, along with carrots and potatoes!). I remembered how good grilled onion and tomatoes are with lamb kebabs but feeling lazy to grill just a few sticks of kebab, I decided to just pan fry it.  Shrimp kebabs Ingredients: 1/4 kilo large shrimps, shelled and deveined 3-4 peeled onions, quartered 1 bell pepper, cut into cubes a bunch of cherry tomatoes salt and pepper to taste How to: - skewer shrimp...

I deviated from the usual green salad that I make as a side dish for Thursday night dinners where we usually have some fried or oven grilled meat because I had run out of dressing and couldn't find my favored bottled Balsamic Vinaigrette. I had a big bottle of mayonnaise though and thought of making kani (crabstick) salad instead.  The recipe for kani salad I found requires fresh mangoes, fish roe and sesame oil - all of which I don't have but I still went on to make the salad and the result was a no fuss yummy salad!!!  Kani Salad  Ingredients: 1 carrot sliced into matchsticks size 1 cucumber sliced into matchsticks size 1 small head of lettuce shredded into bite size pieces 3-4 sticks kani (crabsticks) shredded 3-4 tbsp of mayonnaise (more or less depending on your taste) How to : - just toss everything in a bid salad bowl and enjoy!!!! super easy right!!! so easy it was featured in Abu Dhabi Tempo's Dishes for Dummies the crabstick and fresh carrots gave the s...