My cousin is arriving from her Chocolate Hills in Bohol seminar. And this is the first in a very, very long time that we will get together again.
I thought of preparing this appetizer to whet her appetite ready for lunch. Well, lunch's main dish is something I call, Lomo in black beans and tofu.
In the meantime this is the appetizer recipe:
Lotusflower's Shrimp Appetizer
1/2 kilo medium sized shrimps
1 cup lemon juice
1 cup flour
3 eggs, beaten
Salt to taste the marinade
1/2 tsp freshly milled pepper
vegetable oil for frying
1/2 cup Balsamic Vinegar for dip
Peel and devein shrimps. Cut the back until it is spread open. In a large glass bowl, marinade shrimps together with the salt, pepper and lemon juice. Let stand for one hour. Remove from marinade and drain. Coat with egg and dip into the flour. Then deep fry in low fire until golden brown. Drain on the strainer. Sprinkle with freshly milled black pepper. Drizzle with extra virgin olive oil. Use balsamic vinegar as dip. Serve hot.
And here's my Lomo in Black Beans and Tofu Recipe:
1 kilo lomo (leanest portion of pork), cut into thin slices
1/3 cup black beans
2 medium sized potatoes, thinly sliced like that of the lomo and then fried
6 pcs of tofu, fried and thinly sliced
2 tsp tomato paste
2 cups tomato sauce
2 cups pork or beef or chicken stock
salt to taste
3 tsps freshly milled black pepper
1 tsp cumin powder
1 medium sized onion sliced
3 tbsps ginger root sliced thinly
5 cloves garlic minced
Fry the tofu and then slice very thinly. And right after, do the potatoes. Cut lomo into thin slices. Put aside. And then heat oil. Saute garlic, ginger and then onions. Add lomo. Stir until pork drips. Add tomato paste and then tomato sauce and then stock. As soon as it simmers, add black beans. Add freshly milled pepper and cumin powder. By this time pork is almost done. Add potatoes and then tofu. Simmer once more and then serve hot.