Friday, September 25, 2015

Pasta Aligue with Garlic Shrimps

FF was huffing and puffing as he finally  deposit that brick of a luggage I was traveling with  in Asia. I had it with me from the Philippines,  dragged it along in Singapore, then in Bali before finally  hauling it back to Germany.

What's in there anyway, stones? He asked, as the ugly blotches of red slowly creep back off this sweaty forehead. My usually uncomplaining husband , the forever gentleman, who tend  forget that I could twist and turn patients twice my size and height and but never let be lift anything heavier than a basket of sweets when where together, groaned in exhausted frustration . We've been travelling for 36 hours and both of us are beyond weary when we finally reached our doorstep.

 He exhausted  inquiry turned to disapproving scowl as I open my luggage , exposing kilos upon kilos groceries! Yup, I bought cans  of cheap sardines, bottles of spread ,tins of biscuits among other things , as if I'm off to barren Antarctic for the next  6 months. I admit, I got carried away with buying things  that would remind me of home.
We have enough foods in Germany, you know. He reminded me, barely containing his sarcasm , as I put my loot into the pantry.

I will make it up to you, I promised my husband. Today, I had the chance to do just that.
I cook that Aligue ( crab fat) in a bottle I bought from the Philippines. How can something so inexpensive end up this delicious? If only I knew, what fine treat this cheap bottle  would bring to our plate, I should have wipe that grocery shelve clean!

The simple dish was so delicious, it's worth the Hernia risk!

Pasta Aligue

300 g of shrimps, peeled and deveined
1 tsp cayenne pepper
4 cloves of garlic
olive oil for sautéing
1 large onion, finely diced
3 tbsp. butter
2 tbsp. flour
1/2 jar aligue sauce
300 ml shrimp or fish stock
200 ml cream
salt and pepper
handful chopped parsley
a pack of your favourite pasta, cooked

1. Season shrimp with sea salt,  let it rest for 5 minutes . Heat olive oil in the pan, add shrimps , garlic and cayenne pepper. Cook until it turns opaque, about 5 minutes or less

2. Transfer shrimps to a bowl, drizzle with lemon juice, season with more salt  if necessary, pepper and add chopped parsley. Set aside.
3. Using the same pan,   melt butter under medium heat. Saute onion until  soft and fragrant. Add flour. Deglaze with shrimp/fish stock. 
3.  Bring to a boil. Stir in aligue. Bring to a gentle simmer and add in cream. Season with salt and pepper.

 4. Cook pasta according to package's instruction. Toss over sauce until well combined.

Serve with garlic shrimps .

Wednesday, September 2, 2015

Peanut Butter stuffed Chocolate Cookies

Peanut Butter stuffed Chocolate Cookies

Grey.... Who doesn't know Christian,  fifty shades of trouble,  Grey?  He might me a fabric of somebody's imagination but he made women believe in fairytale and  SM   ! A billionaire who  might share Donald Trump's self confidence but not his  over inflated ego and hair issues.

But catching such man is like going out fishing for blue whale  in the pacific with a brittle twig. Probability of sighting one, 76%, catching however,  null. No flawless, killer bud and sexy eyes to bait the rod here. Not everybody is Anastasia Steel! I don't even blush! I turn green, when embarrassed!

Now,  since having my own Christian Grey is ruled out  , I'm going to settle for second best thing.

Just a sexy..
Peanut Butter stuffed chocolate cookies

Twice as rich
Peanut Butter stuffed chocolate cookies

It's soooo naughty , my mama will definitely disapprove.

Peanut Butter stuffed chocolate cookies


115 g butter, at room temperature
100 g brown sugar
50 g granulated sugar
2 medium sized eggs
1 tsp. vanilla extract
160 g all purpose flour
50 g unsweetened cocoa powder
1 tbsp. baking soda
1 pinch of salt
2 tbsp. cornstarch
100 g chocolate chips or chunks
1/2 cup peanut butter + 1/2 cup icing sugar, refrigerated overnight

1. Mix peanut butter and icing sugar well. Refrigerate for few hours until it hardens. Scoop 1 teaspoon of peanut butter and form into  balls. Pop peanut butter balls back in the fridge to keep its shape.

2. Cream together butter and sugar until pale and fluffy, around 5 minutes.

2. Beat in eggs and vanilla extract.

3. Sift together flour, cocoa powder, baking soda, salt and cornstarch.

4. Using a dough hook, mix dry ingredients and wet ingredient until well combined. Do not over beat. Fold in chocolate chips or chunks.
Transfer dough into a clean bowl, cover with a cling foil and refrigerate for hours or even overnight. Baking cold dough stops it from spreading and flattening when baking.

7. Scoop cookie dough into balls. Flatten and place  hardened peanut butter ball at the centre of each cookie dough.

8. Seal the sides of the dough and make sure that peanut butter is fully encased so it doesn't leak while baking. 

9. Bake in a preheated oven ( 180°c) for 8 to 9 minutes . Let cookies in the baking pan for 5 minutes before transferring unto the wire rack.


Eyes rolling at the back of my head, indecently  moaning , face exposing a myriad of blissful expression with a look that could probably rival Anastasias' when she's in a throng of  sexual euphorias. Sorry for the language, I'm currently in  a  midst of a major cookiegasm.

Do you want to share this 7th heaven? Give this recipe a try!
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