Tag Archives: Side Dish

Shrimp-y Dipping

I love a good shrimp cocktail. The best I ever tasted was on the coast of the Riveira Maya. Cocteles de mariscos is her name. My husband and I were there in the summer of 2009, enjoying one of our many home exchanges. If you haven’t yet experienced this wonderful way of traveling, do give it a try. We have had many wonderful trips exchanging our flat in Prague for homes all around the world.

Climate wise, it probably wasn’t the best time to be visiting Playa del Carmen. It was hot and humid. We were sweaty and sticky during our days on the beach and at night cruising up and down Avenida quinta. Our air-conditioned apartment was our haven of relief. The only other alternative to cooling down was to enjoy a cocteles de mariscos. A mix of seafood, such as shrimp, octopus, scallops and squid swimming in a deliciously cool spiced-citrusy sauce and served in a tall, chilled cocktail glass along with a few saltines crackers. It was one of our favorite ways to end our day at the beach and start our evenings off.

Unfortunately, fresh seafood is tough to come by here in Prague. But some places do have a pretty good frozen selection. This recipe is no cocteles de mariscos, but I do enjoy the punch the mango chutney gives mixed in with the lime, yogurt, cilantro and mint.

Shrimp with Mango Chutney/Yogurt Dip

1 pound of cooked shrimp with tails left on

1/2 cup mango chutney
1 cup yogurt
2 tablespoons lime juice
2 tablespoons cilantro, thinly sliced
2 tablespoons mint, thinly sliced

Mix all the ingredients together, except the shrimp.
Refrigerate the dip for at least an hour.

Arrange shrimp around the dip and serve.

Advertisements

Leave a comment

Filed under Flavors Abroad!

A Cool Salad

I’m hot! And by “hot”, I don’t mean the sexy, make you think impure thoughts, I’m going to knock your socks off kind of hot! At six and a half months pregnant, I wish. But I’m not. I am just hot and pregnant. Since the maternal powers took over, my body had suddenly turned into an oven. The weather in Prague, these past few days has grown increasingly warmer and summer-like. I am keeping my fingers crossed for a thunderstorm. We are badly in need of a cool down.

The only “healthy thing” I can eat in this weather, besides ice cream, is a salad. Our recent meals have been cool plates of tabbouli salad, egg salad and tuna salad. And just because I have had salad after salad, doesn’t mean that I am tired of them. Here is one more, my mother’s Filipino Macaroni Chicken salad.

Warning: This is a sweet salad. But oh so good! Don’t let the list of ingredients turn you away. It’s not your typical macaroni salad, such as the kind from the deli counter or the type served as a side dish with your favorite sandwich at your local diner. Seriously, the flavors do blend well. On a day when the temperature spikes to fiery levels, pull this dish out of your refrigerator and your body will instantly melt to a comfortable temperature.


Mama’s Filipino Macaroni Chicken Salad

1 package of cooked elbow macaroni (add salt to the boiling water)
1-2 pieces of chicken breast
2 carrots, peeled and chopped into small pieces
2 celery sticks, diced into small pieces
4 tablespoons of sweet relish
1 can of diced pineapples
1 scallion, chopped into fine pieces
Mayonnaise
Salt and pepper to taste

Boil the chicken breast in salted water for 30 minutes.
When cooked, allow to cool before shredding the chicken apart.
You can use a two forks to do this, I just use my hands to thinly pull the meat apart.

After the macaroni is cooked, drain and allow it to cool.
In a large bowl, combine the macaroni with all the ingredients.
Mix well.
Add salt and pepper to taste.

I did not give an exact measurement for the mayonnaise because it depends on how creamy you would like the salad to be. Sometimes we use 1/2 to 3/4ths of a large jar of Hellman’s mayonnaise.

Refrigerate before serving.

Enjoy and stay cool!

2 Comments

Filed under Pinay at Heart

Random Musings: Love your Lentils


Lentils were an absent staple in my childhood and it wasn’t until late into my adult years that I did come to appreciate them. Today, I am a happy convert and no longer shy away from these mini discs of protein. I dug this recipe out of my notebook of loose clippings and handwritten recipes from friends and family. This one is from an American friend named Courtney, originally from Portland, Oregon. Our paths happened to cross in Prague.

I love lentils!

Some of the exciting parts about living abroad are the interesting people you meet from all corners of the world and sharing the experience of living in an unfamiliar land where you must learn and adapt to a new set of customs and rules. The most difficult aspects of these ex-pat friendships is never knowing when those friends might move, dealing with the pain of having to say good-bye and then mustering the effort to start all over again and find a new set of friends. The bittersweet cycle repeats itself: make new friends, but somehow manage to keep the old. I notice that the development of these overseas friendships are more intense in comparison to the ones that were steadily nurtured in the stable streets of my childhood.

Moving to a new city and then meeting others in the same situation, one instantly forms a bond with others who share the experiences of these major life adjustments. Those experiences quickly help shape your relationships and there are so many ups and downs that come with acclimatizing to a new culture that you bare all your insecurities with the circle of people who suddenly become your support group away from home.

After knowing Courtney for three years, she left and moved to Cairo, Egypt. As a farewell, she gathered her girlfriends (and one guy, my husband, who went home with a batman costume) for a clothes swap with some wine and nibbles for us to enjoy. She served this hot lentil spread and I couldn’t stop breaking a piece of ciabatta bread to scoop up the lentil purée. It’s absolutely delicious and I don’t know why I don’t make it more often. Courtney left plenty of fun memories behind, but this recipe is her legacy…

Hot Lentil Spread

1 cup red lentils
2 cups water
2 garlic cloves, peeled and halved
1/2 red pepper, chopped
2 red chilis (sliced thinly and with seeds removed) or 1/2 tsp of chili flakes
6-8 basil leaves, washed and chopped
4 tablespoons olive oil
1/2 juice of a lemon
1/4 teaspoon honey
salt to taste

Rinse lentils.
Put lentils, garlic, and 2 cups of water in a saucepan.
When the water start to boil, reduce the heat.
Cover and cook for 20 minutes.
When done, set aside to cool.
Using a hand blender, purée the lentils.
Add the red pepper, chilis and finely chopped basil.
Then stir in the lemon juice, honey, oil and salt to taste.

Reheat the mixture.
Serve with fine bread, sliced carrots, cucumbers or tomatoes on the side.

1 Comment

Filed under Prague Inspires!