【Spanish Tapa】Gambas al Ajillo (Garlic Shrimps)

By popular demand, I’m posting my Gambas al Ajillo recipe, requested by all those who have seen my post on the Spanish dinner on my Facebook Fan Page. It’s quick, delicious and definitely a crowd-pleaser.  Gambas al Ajillo is the Spanish for “shrimps with garlic”.  It’s a very popular tapa you can almost find on the menu in any Spanish restaurant.  Mr. Bear loves this a lot, so it has become one of my go-to recipes when I don’t have too much time to cook.  Goes really well with a slice of baguette, or you can toss it with your favourite pasta to make it into an oil-based pasta dish. 

Steak Tartare

Steak Tartare often receives very polar opinion.  Some people, like Mr. Bear and I, just absolutely love it while some others are simply disgusted by the thought of raw meat. I guess as Asians, we grew up eating sushi and all kinds of weird stuff so we never find eating raw meat a problem.

【Meatless Tuesday】 Chilled Avocado Soup

A couple weeks ago I came across Meg’s blog post about Meatless Monday. It is a movement started in the US to promote a healthier and more environmentally-friendly diet by skipping meat on Mondays.  I thought it was a very neat idea, but the only tiny issue is that I usually have late Monday evening meetings at work, so I don’t usually cook at home and I find it difficult to cut out meat completely when you eat out.  Therefore, at our little Bear home, we decided to do Meatless Tuesday instead and the first Tuesday in June sounds like a perfect day to start!

Triple Deviled Eggs

Firstly I have to apologize that I have been keeping a lot of your waiting for recipes that I've promised to post.  It's been more than six months since my last post and during this time, I haven't stopped cooking, so I've actually have this huge blogging backlog that I've been meaning to clear.  Instead of letting that backlog grow even bigger, I will try to post a few shorter ones this week.  Let's start with the  Triple Deviled Egg recipe requested by Sally Ho.

Confit de Canard

When it comes to French bistro dining, duck confit is always the first dish that comes to my mind. I love to eat ducks and confit is by far my favourite way to prepare it. I simply can't resist myself from ordering this dish whenever I see it on a menu. However, the days of eating duck confit at a restaurant are over, because I have now realized how easy it is to cook it at home!

Tarte au Citron

Mr. Bear is not a big dessert person. The one and only dessert that he really likes, other than ice-cream, is lemon tart. He has repeatedly requested me to make one for him, but sadly his requests are usually ignored gracefully declined because I myself is not a citrus lover. However, today is a special day and he deserves a good piece of lemon tart, simply because... today is Mr. Bear's birthday. =)

[Shinya Shokudou - Chapter 14] Buta no Shogayaki

I hope everyone had a good weekend. It's Sunday night which means it's Shinya Shokudou cooking club time again!  I was talking to my friend Miss W a couple days ago and she told me she was trying to follow the recipes I posted. (Thank you!) However, although some of the recipes are labelled "easy", the ingredients that are called for are not generally things that she would stock up in her pantry; and since she doesn't cook frequently, she's worried that the leftover ingredients are going to rot in her house if she can't finished them up all in one go.  Well, I guess this week's challenge is going to be very suitable for her.

This week's challenge is Buta no Shogayaki, 豚の生姜焼き. This pork and ginger stir-fry is a simple but delicious combination. The first time I had it was at a tiny Japanese restaurant serving mostly the locals near my old office.  Ever since I left that job, I have not been back to the restaurant (and I heard that it has moved to a less convenient location as well). Since then, I have never had Buta no Shogaki that tastes quite the same... not until a few days ago when I tried to make it at home...