Here is one of my favorite pacham recipes (pacham: pa-chamba).
I just cooked this for dinner earlier. As usual, it was a success! (for me, at least)
- Shrimp Sauteed with Onions and String Beans in Ginger & Garlic Sauce -
Ingredients:
1/2 kilo shrimp, whiskers cut-off
30 long strands of string beans, cut into 1-inch strips
3 cloves of garlic, minced
3 small red onions, cut into thin strips
2 thumb-sized portions of ginger, minced
2 tablespoons of oil
3/4 cup of chicken stock
several spurts of chinese spicy sesame seed oil (optional)
1 spoon flour, dissolved in 1 small bowl of cold water
1. Pour 1 tablespoon of oil into a skillet on high heat. Wait for about 15-20 seconds, turn the heat to low then stir in the minced garlic.
2. Wait for another 10 seconds, toss in onions and 1 thumb-sized portion of minced ginger. If you want it to be more spicy, place in 3-5 spurts of chinese sesame seed oil. Change to medium heat and let it simmer for about 20-40 seconds or until garlic starts to become golden brown.
3. Place in the shrimp. Give the mixture a little stir, cover and simmer for 3 minutes in low heat or until shrimp turns orange.
4. While waiting for the shrimp to cook, pour in 1 tablespoon of oil in another skillet on high heat. Make sure this skillet is bigger than the skillet used to cook the shrimp. Wait for 15-20 seconds, turn the heat to low then pour in 1 thumb-sized portion of minced ginger. Sautee quickly (about 10-15 seconds), pour in the chicken stock then bring to a boil under high heat.
5. Once chicken stock starts to boil, transfer contents of the other skillet into this skillet and add the string beans. Again, if you want it to be more spicy, place in 3-5 spurts of chinese sesame seed oil. Cover for 2-3 minutes to allow the flavor of the spices to seep into the shrimp and string beans. Maintain the high heat.
6. Remove the cover and continue simmering. Be sure to do a “crunch test” of your string beans to see if you’ve reached the desired texture. Also, be conscious of the chicken broth. More sauce means less sautee time.
7. When you’ve feel you’ve reached the desired “crunchiness” and amount of sauce left, stir in the flour-cold water mixture and stir (make sure the flour is completely dissolved in the water before pouring in) to thicken the sauce.
8. After 1 more minute of sauteeing, you’re done
This recipe makes around 3-5 servings.
Live-Love-EAAAATTTTT!!!!
P.S.
I use olive oil (REGULAR or LITE, NOT EXTRA VIRGIN) for sauteeing/frying.
Note that if the olive oil is VIRGIN or EXTRA VIRGIN, the flavor is more full-bodied and is enjoyed more in salads, soups or dips.
For cooking/sauteeing, REGULAR or LITE olive oil is better since it has a higher acidity level than VIRGIN olive oil and has a higher smoking point.
I know olive oil is bit pricier than your average cooking oils, but if you can afford it, why not try it? Olive oil protects your heart by removing LDL (low density lipoproteins) or ‘bad’ cholesterol from the blood without raising your total cholesterol level.
Anyway, if you still prefer to use a cheaper type of cooking oil, I recommend canola oil, which is also good for the heart.