Peruvian-style Shrimp Chowder


20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper


4 poached eggs
8 sprigs huacatay
4 slices fried country bread


  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru


Hearty Soup with Pancetta, Cannellini Bean and Swiss Chard


1 cup dried cannellini beans, picked over, broken beans discarded, or two 14-oz cans cannellini beans, rinsed and drained
1 sprig fresh rosemary + 1 tsp chopped fresh rosemary
2 dried bay leaves
1 tbsp extra-virgin olive oil
3 oz thick-cut hot pancetta, chopped into 1/4-inch dice
1 cup diced leek, white and light green part only
1 cup diced carrot (about 2 carrots)
2 tsp chopped garlic
6 cups sodium-reduced chicken broth
1/2 bunch Swiss chard, stems removed, cut into chiffonade (about 3 cups)
grated Romano cheese for garnish


  1. If using dried cannellini beans, cover beans with 2 inches of cold water in a large bowl and soak for 12 hours or overnight. Drain and rinse.
  2. Place the beans in a medium pot with the sprig of rosemary and 1 bay leaf; cover with 2 inches of water. Set over medium heat and bring to a boil. Reduce heat to low and gently simmer until the beans are tender, about 30 to 35 minutes. Remove the bay leaf and rosemary; drain the beans and set aside. Beans can be cooked one day in advance, cooled and refrigerated in their cooking liquid until needed.
  3. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the pancetta and cook until fat has rendered and the pancetta is golden brown. Remove the pancetta with a slotted spoon and set aside.
  4. Add the leek, carrots, garlic and chopped rosemary to pancetta oil and cook over medium heat until the vegetables start to soften, about 5 minutes.
  5. Add the remaining bay leaf and the chicken broth, scraping any flavourful browned bits from the bottom of the pot. Add the drained beans and simmer for 15 minutes, until the vegetables are soft.
  6. Return the pancetta to the pot, add the Swiss chard and cook for 5 minutes.
  7. Remove the bay leaf. Serve in warmed soup bowls and garnish with Romano cheese.

Makes 4 to 6 servings.

Source: Style At Home magazine

Cendol Ice 珍多冰


1 pack green pudding starch 爪哇布甸粉 (see picture below)
coconut milk
crushed ice


1/4 cup sugar
3 oz slab sugar 片糖, diced
4 oz diced coconut sugar


  1. Dissolve the sugar with 1/3 cup water over low heat. Bring to a boil. Drain through a sieve and cool. Set aside.
  2. Fill a pot with ice water and ice cubes. Set aside.
  3. Mix pudding starch with 4-1/4 cups of water and cook until thickened. Keep on stirring when cooking. When it is thickened, pour it through a stainless steel strainer into the pot of ice water. The mixture will be set into stripes in the ice water. Remove, drain and chill in the refrigerator.
  4. To serve, put some syrup and the prepared stripes in a dessert glass. Add coconut milk and crushed ice. Serve cold

Source: Hong Kong magazine

Spicy Lamb Shanks with Carrots, Chickpeas and Potatoes


4 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper tablespoons olive oil
1 yellow onion, coarsely chopped
1 large leek (white and pale green parts only), well rinsed and cut into 1/2-inch pieces
4 large garlic cloves, coarsely chopped
4 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or to taste
four 3-inch-long strips of lemon zest, removed from a large lemon with a vegetable peeler
4 large sprigs of fresh thyme
1 bay leaf
1/2 cup red wine vinegar
5 cups reduced-sodium beef broth, or as needed
3 small Yukon Gold potatoes (about 14 ounces total), scrubbed and cut into 3/4-inch pieces
5 medium carrots, cut into 1/4-inch pieces
one 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 green onions (white and green parts), thinly sliced on the diagonal
1/2 cup very coarsely chopped fresh cilantro
warm naan, for serving
plain low-fat yogurt for serving


  1. Preheat the oven to 325°F.
  2. Season the lamb with salt and pepper. Heat a large Dutch oven or other wide heavy pot over medium-high heat. Add the olive oil, then add the lamb shanks and cook, turning occasionally,for about 10 minutes, or until browned. Transfer to a large bowl.
  3. Add the onions and leeks to the Dutch oven and cook, stirring occasionally, for about 5 minutes, or until tender.
  4. Add the garlic, curry powder, cumin, red pepper flakes, lemon zest, thyme, and bay leaf and stir for about 1 minute, or until fragrant. Stir in the vinegar and cook, stirring to scrape up the browned bits, for about 3 minutes, or until reduced by half.
  5. Return the lamb shanks and their juices to the Dutch oven. Add enough broth to nearly cover the shanks, bring to a simmer, and cover.
  6. Transfer the pot to the oven and bake for about 2 hours, or until the meat is just tender.
  7. Return the Dutch oven to medium-low heat on the stovetop. Add the potatoes and carrots and season lightly with salt. Cook at a gentle simmer, uncovered, for about 30 minutes, or until the vegetables are nearly tender and the liquid has reduced slightly.
  8. Using a slotted spoon or tongs, carefully transfer the lamb shanks to a plate (try to keep them intact) and cover with aluminum foil to keep warm. Discard the thyme stems and bay leaf.
  9. Stir the chickpeas into the braising liquid and cook for about 15 minutes, or until the potatoes and carrots are tender.
  10. Stir in the green onions and half of the cilantro and season to taste with salt and pepper.
  11. Return the lamb shanks and their juices to the pot and simmer for 5 minutes to reheat the shanks.
  12. Divide the lamb shanks and braising mixture among four wide shallow bowls. Sprinkle with the remaining cilantro. Serve hot, with naan and yogurt on the side.

Makes 4 servings.

Source: Curtis Stone – What’s for Dinner?

Italian-style Grilled Halibut with Roasted Tomato Sauce


6 (6-ounce) pieces halibut fillet (1-1/4 to 1-1/2 inches thick)
4 large tomatoes (preferably heirloom; 2 pounds total)
3 garlic cloves, cut lengthwise into slivers
salt and black pepper
2 tablespoons olive oil
2 pounds fresh fava or lima beans in pod, shelled, or 10 ounces frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1-2 tablespoons fresh lemon juice


  1. Preheat oven to 450°F, with rack in middle.
  2. Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  3. Arrange tomatoes, cut sides up, on a lightly oiled baking sheet, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
  4. While tomatoes roast, cook beans in a 6- to 8-quart pot of salted boiling water, uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes.
  5. When beans are cool enough to handle, gently slip off skins. (Don’t bother peeling edamame, if using.)
  6. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice (to taste).
  7. Prepare grill for cooking over medium-hot charcoal (medium heat for gas).
  8. Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
  9. Serve fish topped with bean and roasted tomato sauce.

Cook’s Tips

  1. If you do not grill outdoors, the fish can be cooked in a hot lightly oiled large (two-burner) ridged grill pan over medium-high heat.
  2. The beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.
  3. The bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 6 servings.

Source: Gourmet Italian