Shrimps and Mushrooms Rice

Makes 2 servings


4 cups chicken broth
1 cup cooked rice
1 tbs canola oil
1 garlic clove, minced
10 shrimps, peeled and deveined
4 shiitake mushrooms, sliced


1) Heat oil over medium-high heat. Add garlic and fry until fragrant. Add shrimps and mushrooms. Saute until shrimps are cooked. Meanwhile, bring chicken broth to a boil.

2) Add shrimps mixture and rice into broth and stir. Cook for a while more. Serve.

Shortbread cookies 1

Shortbread Cookies 2


226 g unsalted butter, room temperature
1/2 cup icing sugar
1 tsp vanilla extract
2 cups all-purpose flour
100 g semisweet chocolate


1) Beat butter until smooth and creamy (~1 min). Add sugar and beat until smooth (~2 mins). Beat in vanilla extract. Gently sift in flour and stir until just incorporated. Flatten dough, wrap in plastic wrap and chill for ~1 hour.

2) Preheat oven to 350 dF (177 dC), with rack in the centre.

3) On lightly floured surface, roll out dough into 0.6 cm thick. Cut into shapes using lightly floured cookie cutter. Place on baking sheet lined with parchment paper and refrigerate for ~15 mins. Bake for 8-10 mins or until cookies are lightly browned.

4) Melt chocolate in heatproof bowl over simmering water. Using a spoon, drizzle the melted chocolate over the cookies. Refrigerate for ~10 mins or until chocolate hardened. Serve.

Sesame Ginger Chicken


2 tbs white vinegar
1/4 cup honey
1/2 tbs soy sauce
2 tsp sesame oil
1 tsp fresh ginger, peeled and minced
1 clove garlic, minced
(1/2 tbs sesame seed)
Chicken wings/drumlets/thighs


1) Combine all the ingredients except the chicken in a bowl. Divide sauce into two portions.

2) Pat chicken dry with paper towels. Brush chicken with the sauce from the first portion and place on baking sheet. Bake at 375 dF until chicken is cooked through (~30 mins). After baking, Brush chicken with the remaining sauce from the second portion. Serve.

Salt and pepper shrimps with garlic


1 tbs cornstarch
1/2 tsp granulated sugar
Pinch of five-spice powder
Salt and Pepper
1/2 pound shrimps, peeled and deveined with tails left on
1 1/2 tbs canola oil
2 large garlic cloves, minced
2 stalks scallions, sliced thinly


1) In a bowl, combine cornstarch, sugar, five-spice powder, salt and pepper.

2) Pat shrimps dry with paper towels. Add shrimps to the cornstarch mixture. Toss and coat evenly and thoroughly.

3) Heat oil in skillet over medium-high heat. Add the shrimps. Leave them to cook until golden brown on one side (~2 mins). Flip shrimps over and cook until the sides are golden brown (~1 min). Transfer to a plate.

4) Add garlic and scallion to the skillet. Cook until garlic is fragrant and scallion is softened. Return shrimps to skillet and stir to combine. Serve.

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