Monday, September 18, 2017

Tortillitas de Camerones

Among the tapas I devoured in Andalusia, Spain in these past years, this crunchy ,aromatic and 
 thin shrimp fritter is one of my favourites. It reminds me of Filipino ukoy, minus the vegetables. No complains here! 

I first tried this addicting nibble about 3 years ago in Malaga, Spain. FF and I had a fantastic guided Tapa Tour on our first night in the city and among the array of fabulous foods we had that night, this shrimp pancake was by far, the one I liked  the most. I liked everything I ate that time. I tell yah. Everything. So when we went back to Spain last year, I tried ordering this particular dish ,every chance I got. Some restaurants make good shrimp fritters, other even better but there are places that made it mediocre at best. How can I tell? Well, let's just say, I ate  too much tortillitas de Camerones while in Spain that I might have cough out a shrimp or two without even knowing it.

I will be coming back to the south of Spain next week! This time, with some Filipina friends in tow. I intend to show them around the city, hit the beach, catch as much Vit. Sea as much as possible and of course, eat some mouth -watering Andalusian foods. So while counting the days , I am keeping my stubby fingers crossed that our flight won't get cancelled . Our budget airline is on strike and will be cancelling 50 flights, every freakin day til end of October!😓.

 While waiting for our holiday dooms  fate, I decided to cook some tapas this weekend to keep my spirits high and  to remind me of the good things  that yet to come. And it was pretty darn good! I could almost smell the sea and feel the Andalusian sunshine already !


1 and 1/2 cups of baby shrimps, shell, tails and all, use fresh ones if you can get it
1 egg, beaten
a medium sized red onion
2 stalk of green onion
a handful of parley, chopped
5 tbsp. all purpose flour
2 tbsp. chickpea flour
1 tsp. turmeric powder
1 1/2 tsp. smoked paprika powder
200 ml water
salt and pepper to taste
oil for frying

Let's make some Tortillitas de Camerones

 1. Put baby shrimps, onion, green onion and parsley in a big mixing bowl.
 2. Add in flours , turmeric and paprika powder. Mix well.

3. Slowly stir in water, Mix until well combined.  Batter must  not be too thick  nor too runny. If the mixture turns out dry, add more water, if it's too watery, add a spoonful of flour until you're happy with the consistency.

4. Stir in beaten egg. Season with salt and pepper. Cover bowl with cling foil and let it rest for about 20-30 minutes in the refrigerator.

5. Heat oil in a frying pan, scoop about a tablespoon of the mixture unto the hot oil, spread batter as flat as possible to make your tortillas extra crunchy.  Fry to a crisp. Dry on a paper towel and serve with lemon wedges.

Wednesday, September 6, 2017

Cookies and Cream Polovoron

I am still tinkering Polvoron recipes and don't see anyone complaining as they munch on this delightful grub. As a matter of fact ,  I don' think I will ran out of taste testers/ willing guinea pigs .😊

This particular version was a hit and the first to disappear from my poltroon basket. Crumbly, chocolatey with an extra cookie-y crunch. What's not to love?

The process of making it is the same the  Classic Polvoron, I simply reduce the amount of sugar because of the cookie which is already sweet enough and add a whole pack of crushed Oreos. 


1 1/2 cups flour
1 1/2 cup powdered milk
1/2 cup sugar
1/2 cup + few tbsp. melted butter
1  1/2  cups of crushed  Oreo cookie

 Just toast the flour until aromatic . Then transfer toasted flour into a big mixing bowl, adding the rest of the dry ingredients. Lastly stir in melted butter. Follow the process of my previous polvoron recipe .

Wrap each polvoron individually and it's good to go . It's an addicting nibble and makes perfect gift too!

Monday, August 21, 2017

Classic Polvoron

Filipino Poltroons are  much -loved,  flour and powdered milk -based, crumbly shortbread cookies. It comes in many different flavours , shapes and sizes. The most famous brand ,Goldilocks,  sells it in these neat  boxes and makes a perfect gift. Since stacks of these polvoron are readily available in many supermarkets, malls and even the airport, it became a convenient and very much welcome souvenir to bring back to family and friends.

I receive Polvoron  from Filipina friends who came back home from the Philippines . I also bring boxes and boxes of it and give it to them whenever I get back from our country. We usually bring other knick knacks, chips, sweets and pieces of home to share it with our little Filipino community but Polvoron is always among these Pasalubong.

August is my birth month and like every year, I invite family and friends over and cook up a storm. I throw a dinner party two days in a row, cooking different  dishes on each day. Classic dishes for FF's family and a more exotic ( shrimp paste, fish with eyeballs and all and lots of rice) for my Pinay friends. The only thing in common is serving Polvoron with tea  . I had basketful of these sweet babies after the meal and it was well received and appreciated by all. So far, I made 4 different flavours, this is just the basic recipe . More recipes coming !😜


1 1/2 cups flour
1 1/2 cups powdered milk
2/3 cup sugar + 1 tbsp. vanilla sugar
2/3 cup melted butter


Let's make some Polvoron! 

1. Toast flour in a pan for 10-15 minutes or until light browned and aromatic.

2. Sift toasted flour and transfer into a big mixing bowl.

3. Add Powdered milk, sugar and vanilla sugar. Stir! Stir! Stir!

 4. Pour melted butter over flour and milk mixture . Mix until butter is well incorporated.

 5. Once the mixture resembles moist meal or wet sand, then it's ready! Use Polvoron molder if you got one . Simply fill each molder with poltroon mixture,  press to make a compact cookie.

5. Transfer polvoron onto a tray 

  I refrigerate my polvoron for 30 minutes to harden it before wrapping each individually. 
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