Shrimp Stir Fry Bites are insanely delicious. I was popping them in my mouth like candies. If you love these flavors, I know you will love these savory shrimp gems.

They are perfect to pack it the next day for your lunch over rice or noodles. Also, I like just adding them to my lettuce wraps. It is absolutely amazing. I know you will love my tasty Shrimp Stir Fry Bites.

In this post, I want to point something out and talk about recipes, and other things in a similar matter.

It has been lingering through my mind for a while and I just have to get it off my chest.

I am the type of person that hate following recipes. I like adding a pinch or two of this and that and taste, even if the recipe is from Giada or Jamie Oliver.

The hardest part of having a food blog measures actually things for the recipe. Sometimes, I would make something and I am in love with the taste, smell, aroma, appeal, but I forgot to write it down.

Of course, nobody is complaining when I make it again. Anyways, I test drive recipe a few times before posting it on my blog if it is something completely new.

I know that many people like to follow recipes to the T, but in reality, you gotta make it your own to like it. Taste, feel, smell, hear. Include all your senses when you cook. We food bloggers cannot physically be there to teach you how to cook or make our recipes.

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We can give you an idea what to make, how to make it, give a guide, maybe advice and encourage you to cook at home rather than taking the easy way out, meaning you, driving to the nearest fast food chain, at least that is my view.

Cooking is not that hard if you follow your instincts. Even if you only know how to fry an egg you are still using your common sense how much oil, salt or pepper you going to use.

That my friends go for every recipe, maybe paying wee bit more attention to those baked goodies.

Another point that I would like to make: Food looks like a million bucks on the picture but when you make looks nothing like it.

To break the truth to you, even if it is something that you already know, styling is important in food photography, and all images from most of the food blogs to magazines are edited to look like that, to draw attention so you can make it.

I cannot simply slap serving spoon of mashed potatoes on the plate, even if it’s with the tastiest and sexist steak to the eye and expect for you to say: “mmm, I am cooking that tomorrow!”

That being said, in reality, that picture, if not properly styled and edited will not look like anything you want to make today or tomorrow, trust me! Our job is to make that shot so you find yourself literally drooling on the other side.

I am not putting down anybody with my words who is not editing pictures, but if you want people to make your recipe, if you want to take blogging more serious, at least you have to learn the basics.

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That’s all I am saying! You don’t need a fancy schmancy camera or expensive software to do that because now days even with iPhone and free editing programs/apps people make mouthwatering food pics. In my defense, I try to keep it as natural as possible.

I shoot my pics 80% of the time using natural light but of course, it’s styled and purposely made that way, so it looks like you want to lick the screen, however, food that I make is tasty I can say that much, and I will stand behind any of my recipes.

Years of experimentation on my family and friends are the best proof of that fact! As much as I love cooking, food photography is my safe haven. I can spend hours playing with images, on the other hand, I spent a number of hours in the kitchen (every day) testing and experimenting with different flavors and combinations too.

I am not a chef with the kick-ass diploma busting my booty Judy in the restaurant kitchen. I’d never say or claim that title.

Truth be told, I could never work as a chef, not because I don’t like cooking, but because I like to work at my own pace without stress. To say the least, I am irritated when somebody calls me a “chef”.

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Do not get me wrong, I am flattered with happy face spread across my face, but that’s not me and I don’t deserve the title.

First and foremost, I am a mama of three growing kids. Also, a home-cook for the last 17 years, without skipping a day, of my life with many fails in my pocket.

Let us put it this way, you cannot succeed unless you fail, then pick yourself up and try again. Cooking is an art, and therapy in so many ways, and it is meant to be enjoyed not only eating part but cooking part as well. Personally, I love seeing people eating food that I make. That makes me extremely happy!

Why am I writing this?

Well, let me tell you, every once in a while somebody writes or comments about the food does not look as pretty as on the picture or being too spicy.

Perhaps, that I must’ve made a mistake in the recipe, which could happen and had happened on more than a few occasions, but not often and if you’re uncertain please, do ask before making it just to make sure (I really love hearing good and bad).

Mostly, I wanted to point out when you cook or whatever you are making you’ve got to taste your food while cooking, rather than look at the recipe and go by it without tasting. Better use less salt, spicy sauce, pepper, etc. than more.

But you see, that’s not always the case. People like to cook following the recipe and not even tasting that dish in the process of making and that is wrong (again excluding pastries).

Of course, there are people that make something and hate it. I can’t make you like something even if it looks amazing in the picture, and to take myself as an example, I hate oysters.

There is no chef in the world that could prepare an oyster and expect me to like it because I will gag that shit right out. I have a high tolerance for spicy, as well as my daughter. We eat saucy boneless buffalo chicken sandwiches and yes, we add Sriracha and pickled jalapenos on it too. My husband, on the other hand, could handle a very, very mild level of spiciness.

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I adjust dishes for my family because if I like it, that doesn’t mean that everybody will, and probably two out of five will not be pleased. Not because it doesn’t taste good, but it simply doesn’t sit well with their taste buds.

So, when you read in my recipes “TO TASTE”, please taste the food before adding 2,3.4 tablespoons of hot sauce. Add a little bit at the time and see how much is too much for you!

Yield: Serves 4

Shrimp Stir Fry Bites

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Simple and easy appetizers.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• Mini Filo tart Shells/15pk or more
• 1 lb Shrimp
• 2 tbsp. Oil
• 1 medium carrot cut into matchsticks (handful)
• 4 garlic cloves minced
• 1/2 inch ginger minced
• 3 Scallions sliced lengthwise -save few inches of green part for garnish
• 5 mushrooms sliced
• few Assorted sweet peppers
• 1/2 chili pepper
• Sauce
• 1/2 Tbs. Oyster Sauce
• 1/2 tsp. Fish sauce
• 1 Tbs. Soy sauce light/less sodium
• Juice of 1/2 lemon
• 5 Tbsp. Water
• 1/2 tbsp. Sugar
• 1/2 tsp. Sesame Oil
• sesame seeds

Instructions

1. Boil water with 1 tbsp salt, then drops shrimp to boil for 3-4 minutes. Drain and set aside to cool. When they cool down, peel and devein shrimp. If frozen, just peel after boiling. Cut shrimp into small pieces (you can save tales for the garnish).
2. Preheat oil and drop in carrots, cook for a minute then add garlic and ginger. Cook for a minute or so then add scallions. Stir very well, add other vegetables; peppers, and mushrooms. Stir for 5 minutes, then transfer it to the clean plate and set aside.
3. Mix sauce for the stir fry set aside.
4. While wok or pan is still hot, turn down the heat to medium and add chopped shrimps. Stir-fry for a minute, then add vegetables back to the wok.
5. Drizzle sauce over the stir-fry, One tablespoon at the time, stir and TASTE (I used exact 2 1/2 tbsp of the sauce for this one).
6. Stir very well, and let the flavors marry before turning it off and transferring to a bowl.
7. Add a teaspoon or so of shrimp stir fry into filo tart shells. This could be served over noodles or rice.
8. Garnish with toasted sesame seeds, chopped scallions and serve hot and immediately.

Notes

You can use chicken for this, leftover or you can cook it and mix later with stir-fry. You can find Fillo tart shells in Frozen section in the grocery store --usually where frozen desserts are. If you would eat serving size this would probably serve more than 4 people, but in reality, 2 people could finish this in heartbeat. Oyster sauce, as well as Soy sauce and fish sauce, have a high level of sodium, so be aware not to pour the whole mixture at one time. Add a tablespoon at the time, taste and add more if needed to please your taste.

Did you make this recipe?

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Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 

If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

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KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food

Cuisine Asian, Korean

Keyword asian, korean, brunch,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

• 2 cups flour
• 1 egg
• 1/2 tsp. Salt or to taste
• 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
• 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

• 6 Scallions chopped
• 1 cup fresh spinach chopped
• 1 Green Pepper sliced/or chopped
• 1 red pepper sliced/or chopped
• 1 orange/yellow pepper sliced/or chopped
• 1 garlic clove minced

Instructions

1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
2. Wash and chop all the veggies, then add them to the already mixed batter.
3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
7. Garnish with more scallions.
8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

• You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
• You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
• I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
• You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.

Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were making a mini chocolate chip with nuts muffins for their breaky, while my nose was in the computer screen working. I love that!

I love when they ask me: “can we do something for you, mom?” It’s that much sweeter and tastier, even though they might not look like barkers muffins we munched on them last night as well as this morning but let’s talk about these peppers right now.

These are super simple and so delicious. If you do happen to love pepper and of course cheese than this combo will win your heart. 
A while ago, I talked how my hubby loves peppers but only raw and for some reason green, on the other hand when I made roasted peppers in garlic and sour cream sauce he literally mopped the baking pan with the bread, of course after some negotiations.

So today I decided to win him over again with just a bit different version, and he loved it. 
Amazing taste, little kick from the garlic and sprinkle or two of chili flakes, beautiful marriage between cheese and sweet peppers-it is must try a recipe!

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Cheese Stuffed Baked Sweet Peppers

Course Side Dish

Cuisine Mediterranean

Keyword cheese, baking, peppers

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 teaspoon Oil canola, corn, or olive oil
• 2 Garlic cloves finely minced
• 10 Mini Sweet Peppers
• 4 oz Queso Fresco Cheese sliced and/or crumbled
• 2 tablespoons Breakstone's Sour Cream
• 1/3 cup Heavy Whipped Cream
• Salt and Pepper to taste
• Sprinkle of Red Chili Flakes

Instructions

1. Preheat oven on 400F(200C)
2. Wash the peppers and cut the tops, then with your index finger make an opening in the peppers take seeds if any.
3. Fill each pepper with the cheese. This cheese crumbles easily so just stuff them until full.
4. Add in the baking pan oil and finely minced garlic. Put stuffed peppers next to each other.
5. In the bowl or a cup mix sour cream and whipped cream, and then pour over the peppers.
6. Add few little pinches of salt,  peppers and chili flakes-taste to see if it's salty enough.
7. Cover the baking pan with aluminum foil and bake for 20 minutes. Uncover when ready to be served.
8. Serve it hot or warm!

Recipe Notes

These peppers are great with grilled meat, or fish. You may use even spicy peppers. Instead of Queso Fresco Cheese, I suggest Feta Cheese, but be careful how much salt you use because Feta is much saltier than Queso Fresco I added rosemary on the end just for the picture, and I got to say I wish I added a spring of it when it was baking or better said steaming under that foil. It gave me a wonderful aroma. So you might try that idea too.