When I told my mother over one of our daily overseas calls last week that I was quitting my job and was going to blog full time, she was dead silent for a good moment before asking, “Paano pag nawalan ka na nang iluluto?” What if you run out of things to cook?, it was so funny and totally unexpected, I literally broke down laughing. You see, my dear old mom is of the old school (I have yet to convince her to switch to a smart phone!) and doesn’t really get the whole concept of making a living online. Her question was her way of telling me she supports me but, nonetheless, is concerned about the validity of my decision. I mean, it was one thing for me to blog as a hobby but to chuck my career to blog was another.
Every time I am on the phone with her now, she would always ask what I cooked for the blog, if I’ve tried such and such dish, if I already posted her shrimps with oyster sauce or her liver and gizzard with green peas recipes, if my readers liked her ginataang seafood or her version of pinakbet. I have to reassure her, that, no, mother, I will not run out of recipes to make. Just the many variations of our adobo (17 recipes on the blog for adobo alone!) or the many ways we cook sinigang (6 recipes on the blog for sinigang!) will keep me busy for ages! Besides, there are so many awesome blogs out there, I am sure I’ll find plenty of delicious inspirations. In fact, this salted eggs shrimps dish was adapted from one I found on The Peach Kitchen!
My peeps, you need plenty of rice for this. Salted eggs, evaporated milk and shrimps seem like an unlikely combination but it does work! Infused with the flavors of shallots, garlic and chili peppers, the sauce thickens beautifully and clings lovingly to every piece of our favorite crustacean, every bite is a culinary delight! So, yes, my friends, have the rice hot and steaming. You’ll thank me later. BTW, this Singapore-style shrimps recipe only calls for yolks of salted eggs and considering how expensive maalat na itlog are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use as topping for puto and bibingka or toss with tomatoes and roasted eggplant into this salad.
- 1 pound large shrimps
- 2 tablespoons butter
- 1 tablespoon oil
- 3 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- ½ teaspoon sugar
- salt to taste
- Trim tendrils of shrimps and wash under cold water. In a colander, drain very well (this is important as you don't want a lot of liquid in the dish).
- In a wide pan over medium heat, heat butter and oil. When butter begins to melt, Add shallots, garlic and chili peppers. Cook, stirring regularly, for about 1 minute or until limp and aromatic.
- Reduce heat, add evaporated milk and bring to a simmer (Do NOT allow to boil as the milk will separate . Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened. Add sugar and season with salt to taste.
- Add shrimps and cook, stirring occasionally, until shrimps changes color to pink and sauce thickens. Remove from heat and serve hot.