The Recipes thread

My recipe for the best soup I ever had.

Chupe De Camarones (Peruvian Shrimp Chowder Recipe)
1789862686188.jpg

Ingredients:
500 grams Shrimps peeled (heads and shells reserved)
5 cups Water
1/3 cup Flour
1/3 cup Butter
½ Yellow Onion diced
1 Red Bell Pepper
2 cloves Garlic minced
1 tbsp Tomato Paste
1 Ear Corn cut into 2” segments
1 Medium Potato diced
½ cup Green Peas
1 cup Heavy Cream
1 tsp Dried Oregano
Salt and Powdered Cayenne to taste

Directions:
Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
Heat butter in a pan.
Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
Add tomato paste and roast for 1-2 minutes.
Sprinkle in flour and roast for another minute.
Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
Add shrimp.
Add heavy cream and bring back to a boil and simmer for another 2 minutes.
Season with salt and powdered cayenne to taste.
 
Last edited:
Japchae (Korean stir-fried glass noodles)

1789862605246.png

Ingredients:

Meat marinade:
  • 8 oz / 225 g beef, sliced very thin (you can replace the beef with pork or shrimps)
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp minced garlic
  • ½ tsp pepper
Sauce:
  • ¼ cup soy sauce
  • 2 tsp sugar
  • ½ tsp minced garlic
  • 1½ tbsp sesame oil
  • ½ tsp salt
  • ½ tsp pepper
Noodles and vegetables:
  • 9 oz / 250 g sweet potato noodles (dangmyeon) (Dangmyeon noodles are VERY gooey. Not everyone like that. You can substitute them with egg or rice noodles)
  • 4 tbsp vegetable oil
  • 2 eggs, beaten
  • 1 tsp salt (divided)
  • ½ onion, thinly sliced
  • 3 green onions (white and green parts separated)
  • 7 oz / 200 g shiitake mushrooms, thinly sliced
  • 1 carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 4½ cups spinach
  • 2 tbsp sesame seeds

Directions:
Marinate the beef.

Prepare the sauce in a large mixing bowl.

Cook the noodles according to the package directions, drain, and add them to the bowl (don't toss yet).

Make a thin omelet, let it cool, then cut it into strips.

Stir-fry the onion, the white parts of the green onions, and the mushrooms with ½ tsp salt. Add to the bowl.

Stir-fry the carrot, bell pepper, spinach, and the green parts of the green onions with the remaining salt. Add to the mixture.

Cook the beef and add it as well, along with the omelet strips and most of the sesame seeds.

Toss everything together well, serve warm, garnished with the remaining sesame seeds.
 

Arroz RojoArrozRojo_ArrozMexicano02-770x1024.jpg​


Ingredients
  • 2 cups long-grain white rice (unwashed)
  • 3 tablespoons vegetable oil
  • 3 medium plum tomatoes (chopped)
  • ½ medium yellow onion (chopped)
  • 2 cloves garlic
  • 2 cups chicken stock (low sodium)
  • 1 teaspoon kosher salt
  • 1 sprig fresh cilantro
Instructions
  1. Blend the chopped tomatoes, onion, and garlic cloves in a blender until completely smooth to create the tomato puree base.
  2. Heat the vegetable oil in a large caldero over medium-high heat.
  3. Add the dry white rice to the hot oil and sauté continuously for 6 to 8 minutes until the grains turn a deep golden-brown color and sound like sand when stirred.
  4. Pour the blended tomato puree directly into the toasted rice, stirring constantly for 2 to 3 minutes until the liquid reduces significantly and thickens around the grains.
  5. Stir in the chicken stock and kosher salt, then place the fresh cilantro sprig right on top of the liquid.
  6. Bring the mixture to a rolling boil over high heat.
  7. Cover the skillet tightly with a lid, reduce the heat to low, and let the rice cook undisturbed for exactly 20 minutes.
  8. Turn off the heat and let the skillet sit covered for 5-10 minutes before removing the lid, discarding the cilantro sprig, and fluffing the grains with a fork
tip- use aluminum foil underneath the lid to trap the steam before you turn it to low

Caldero (Rice Pot)
www.imusausa.com

IMUSA 7 Qt Cast Aluminum Caldero - Imusa

Cook rice with that perfect, lightly crisped bottom layer using the IMUSA 7 Quart Aluminum Caldero. The aluminum body heats quickly and spreads warmth evenly
www.imusausa.com www.imusausa.com
 
CHP said:

Arroz RojoView attachment 1731​


Ingredients
  • 2 cups long-grain white rice (unwashed)
  • 3 tablespoons vegetable oil
  • 3 medium plum tomatoes (chopped)
  • ½ medium yellow onion (chopped)
  • 2 cloves garlic
  • 2 cups chicken stock (low sodium)
  • 1 teaspoon kosher salt
  • 1 sprig fresh cilantro
Instructions
  1. Blend the chopped tomatoes, onion, and garlic cloves in a blender until completely smooth to create the tomato puree base.
  2. Heat the vegetable oil in a large caldero over medium-high heat.
  3. Add the dry white rice to the hot oil and sauté continuously for 6 to 8 minutes until the grains turn a deep golden-brown color and sound like sand when stirred.
  4. Pour the blended tomato puree directly into the toasted rice, stirring constantly for 2 to 3 minutes until the liquid reduces significantly and thickens around the grains.
  5. Stir in the chicken stock and kosher salt, then place the fresh cilantro sprig right on top of the liquid.
  6. Bring the mixture to a rolling boil over high heat.
  7. Cover the skillet tightly with a lid, reduce the heat to low, and let the rice cook undisturbed for exactly 20 minutes.
  8. Turn off the heat and let the skillet sit covered for 5-10 minutes before removing the lid, discarding the cilantro sprig, and fluffing the grains with a fork
tip- use aluminum foil underneath the lid to trap the steam before you turn it to low

Caldero (Rice Pot)
www.imusausa.com

IMUSA 7 Qt Cast Aluminum Caldero - Imusa

Cook rice with that perfect, lightly crisped bottom layer using the IMUSA 7 Quart Aluminum Caldero. The aluminum body heats quickly and spreads warmth evenly
www.imusausa.com www.imusausa.com
Click to expand...
That sounds nice, I could swap the chicken stock for veg couldn't I
 
CHP said:

Arroz RojoView attachment 1731​


Ingredients
  • 2 cups long-grain white rice (unwashed)
  • 3 tablespoons vegetable oil
  • 3 medium plum tomatoes (chopped)
  • ½ medium yellow onion (chopped)
  • 2 cloves garlic
  • 2 cups chicken stock (low sodium)
  • 1 teaspoon kosher salt
  • 1 sprig fresh cilantro
Instructions
  1. Blend the chopped tomatoes, onion, and garlic cloves in a blender until completely smooth to create the tomato puree base.
  2. Heat the vegetable oil in a large caldero over medium-high heat.
  3. Add the dry white rice to the hot oil and sauté continuously for 6 to 8 minutes until the grains turn a deep golden-brown color and sound like sand when stirred.
  4. Pour the blended tomato puree directly into the toasted rice, stirring constantly for 2 to 3 minutes until the liquid reduces significantly and thickens around the grains.
  5. Stir in the chicken stock and kosher salt, then place the fresh cilantro sprig right on top of the liquid.
  6. Bring the mixture to a rolling boil over high heat.
  7. Cover the skillet tightly with a lid, reduce the heat to low, and let the rice cook undisturbed for exactly 20 minutes.
  8. Turn off the heat and let the skillet sit covered for 5-10 minutes before removing the lid, discarding the cilantro sprig, and fluffing the grains with a fork
tip- use aluminum foil underneath the lid to trap the steam before you turn it to low

Caldero (Rice Pot)
www.imusausa.com

IMUSA 7 Qt Cast Aluminum Caldero - Imusa

Cook rice with that perfect, lightly crisped bottom layer using the IMUSA 7 Quart Aluminum Caldero. The aluminum body heats quickly and spreads warmth evenly
www.imusausa.com www.imusausa.com
Click to expand...
Looks delicious. I'll definitely try it. I'm just curious about the unwashed rice thing. Do you know why?
 
ABB said:
I leave it unwashed when I need the extra starch to keep it sticky.

Hmmm. All kinds of applications for that statement.
Click to expand...
no problem.. washing it takes out the starch if you want the rice to be right, like white rice you do the same technique minus adding the sofrito (tomato onion garlic base)....


Arroz Blanco​


Ingredients
  • 2 cups long-grain white rice (washed)
  • 2 cups water
  • 1.5 tablespoons vegetable oil
  • 1.5 teaspoons kosher salt
Instructions
  • Place the white rice into a fine-mesh strainer and rinse thoroughly under cold running water until the water runs completely clear. Shake the strainer to remove excess moisture. (about 10-15 mins)
  • Heat the vegetable oil in a heavy-bottomed pot or caldero over medium-high heat. Add the rinsed rice and kosher salt. Stir continuously for 2 minutes to coat the rice grains evenly in the hot oil. Pour in the water and stir once to combine.
  • Bring the liquid to a rolling boil completely uncovered. Allow the water to boil down for 4 to 5 minutes until it evaporates below the surface of the rice and small steam holes form across the top. Stir the rice gently once from the bottom up.
  • Immediately cover the pot with a tight-fitting lid & aluminum foil to trap the steam completely inside. Turn the heat down to the absolute lowest setting. Let the rice cook undisturbed for exactly 20-25 minutes without lifting the lid or stirring.
  • Remove the pot from the heat. Let sit for around 8-xTake off the lid and fluff the rice gently with a fork before serving
rice strainer


*recommended way: USE CALDERO!
**no pegao (burnt rice on bottom)**
.
 

Scungilli Salad​

The Christmas Eve/Summer staple. No cooking required...​

Ingredients:​

  • 1 can (29 oz) scungilli, drained and rinsed
  • ¾ cup thinly sliced celery
  • ¾ cup thinly sliced red onion
  • ½ cup pitted black olives, sliced
  • ½ cup chopped pickled cherry peppers
  • ¼ cup chopped flat-leaf parsley
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 2–3 cloves garlic, minced
  • Salt, black pepper, pinch of red pepper flakes

Method:​

  1. Toss scungilli, celery, red onion, olives, cherry peppers, and garlic in a large bowl.
  2. Whisk lemon juice & olive oil vigorously in a small bowl then add salt & pepper, with a dash of red pepper flakes.
  3. Pour dressing over, add parsley, and toss gently.
  4. Refrigerate at least 30 minutes before serving — the flavors meld and it gets better.

*Leaving in fridge for up to 2-3 days is also alright... it gets better every day (I enjoy a small bowl with my pasta.... 6 or more servings)​

​

IMG_20260927_230638121.jpg​

What I use...​

 
CHP said:

Scungilli Salad​

The Christmas Eve/Summer staple. No cooking required...​

Ingredients:​

  • 1 can (29 oz) scungilli, drained and rinsed
  • ¾ cup thinly sliced celery
  • ¾ cup thinly sliced red onion
  • ½ cup pitted black olives, sliced
  • ½ cup chopped pickled cherry peppers
  • ¼ cup chopped flat-leaf parsley
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 2–3 cloves garlic, minced
  • Salt, black pepper, pinch of red pepper flakes

Method:​

  1. Toss scungilli, celery, red onion, olives, cherry peppers, and garlic in a large bowl.
  2. Whisk lemon juice & olive oil vigorously in a small bowl then add salt & pepper, with a dash of red pepper flakes.
  3. Pour dressing over, add parsley, and toss gently.
  4. Refrigerate at least 30 minutes before serving — the flavors meld and it gets better.

*Leaving in fridge for up to 2-3 days is also alright... it gets better every day (I enjoy a small bowl with my pasta.... 6 or more servings)​

​

View attachment 1792​

What I use...​

Click to expand...
Conch fritters in the Florida Keys are okay, but over-rated.
 
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Reactions: CHP
CHP said:

Scungilli Salad​

The Christmas Eve/Summer staple. No cooking required...​

Ingredients:​

  • 1 can (29 oz) scungilli, drained and rinsed
  • ¾ cup thinly sliced celery
  • ¾ cup thinly sliced red onion
  • ½ cup pitted black olives, sliced
  • ½ cup chopped pickled cherry peppers
  • ¼ cup chopped flat-leaf parsley
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 2–3 cloves garlic, minced
  • Salt, black pepper, pinch of red pepper flakes

Method:​

  1. Toss scungilli, celery, red onion, olives, cherry peppers, and garlic in a large bowl.
  2. Whisk lemon juice & olive oil vigorously in a small bowl then add salt & pepper, with a dash of red pepper flakes.
  3. Pour dressing over, add parsley, and toss gently.
  4. Refrigerate at least 30 minutes before serving — the flavors meld and it gets better.

*Leaving in fridge for up to 2-3 days is also alright... it gets better every day (I enjoy a small bowl with my pasta.... 6 or more servings)​

​

View attachment 1792​

What I use...​

Click to expand...
never heard of this Chippy
 
CHP said:
that would be moolinyan 🍆 moolie if you want to be brief & to the point..
Click to expand...
829ae86e-038b-4f14-8fd1-f247416d4052_text.gif
 
ABB said:
never heard of this Chippy
Click to expand...
u know those shells in the movies everyone puts to their ears to hear the ocean, but you never find one in real life... well in those shells is a meat similar to clams... if that doesn't help you... I don't what else to say but if you do come across one get the meat out and keep the shell out yer butt!
 
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