poshmakeupnstuff

Food Porn: Dynamite Recipe

Good day lovelies!

Last time, I shared a quick and easy appetizer / snack which I hope you all enjoyed. For today I will be sharing another quick and easy appetizer / snack that is popular locally for its explosive flavor. We call this dish, Dynamite. Hmmm, guess why it's call dynamite. 😉 It's main ingredient is basically stuffed green chili pepper.

Benefits of chili peppers (may be skipped).

Known for their hot flavor, chili peppers are actually the fruits of Capsicum pepper plants. Although chili peppers are mainly used as a spice, it contains impressive ingredients of plant-derived chemical compounds, which makes it helpful in promoting health and preventing diseases. They are a good source of various vitamins and minerals but since they are eaten in small amounts, their contribution to the daily intake is very small.

Chili peppers have very significant amount of vitamin C. Vitamin C is a potent antioxidant which is also essential for the collagen synthesis inside our body. Collagen is a protein necessary for maintaining the health of blood vessels, skin, organs, and bones. Thus, Vitamin C helps promote wound healing, prevent scurvy (a gum disease) and boost immune function.

Chili peppers are also rich in B-complex vitamins such as Niacin, Riboflavin, Thiamin (VitaminB1) and Vitamin B6 (Pyridoxine) which are relevant in energy metabolism, Vitamin K1 (Phylloquinone) which is necessary for healthy bones and kidneys and helps promote blood clotting, Vitamin A, Magnesium, Iron, Manganese, and Potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Chili peppers also contain Copper which is another essential mineral that has antioxidant properties and promotes healthy bones and neurons. They are also said to be high in Lutein which studies suggest can help improve eye health.

The main compound in chili peppers, capsaicin, is the one responsible for giving them their strong spicy character and unique properties. Studies suggest that capsaicin has anti-bacterial, anti-carcinogenic, pain-relief (analgesic) and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals. It is also used in formulations of ointments, rubs and tinctures because of its astringent, counter-irritant and analgesic properties. These formulations have been effectively used in the alleviation of arthritic pain, sore muscles, etc.

References: link1 and link2

Now, there are variations in making Dynamite. You can add ground meat and some veggies but for now I will share the easiest way of making one. So enough talk and let's start cooking!

Ingredients:

green chili peppers (depending how many you want)

spring/egg roll wrapper

cheese (I used Mozzarella)

2 cups of vegetable oil (I used Canola oil)

*Optional: Dip

equal parts of sweet chili sauce and mayonnaise

(I used 5tbsp sweet chili sauce and 5tbsp mayonnaise)

Procedure:

1. Wash the chili peppers thoroughly.

2. Slit the middle of the chili pepper and remove the seeds. Place it under running water to completely remove the seeds.

3. Stuff the cheese inside the chili pepper like so:

4. Then start wrapping the chili peppers. Roll it once then fold the bottom depending on the size of the chili, then continue rolling it. Once you reach the end, seal the wrapper by wetting it with water using a brush, spoon or your finger.

5. Repeat step4 until you finish wrapping all the chili peppers.

6. Pour the oil in a pan and heat it over medium heat (I used 120 C). Place the sticks on the hot oil and fry for about 30 seconds or until brown then flip it for another 30 seconds or until brown.

7. Remove from the pan and place over a plate with napkin to remove excess oil.

*For the dip: mix the mayonnaise and sweet chili sauce in a sauce bowl.

Serve and enjoy!

I believe that cooking is a personal experience. I personally do not measure the ingredients most of the time and just rely on my taste when adding flavors. Therefore, you can follow these steps or you can be creative and use ingredients you want.

Hope you like this post. Let me know if you've tried this recipe or my previous recipe.

Have a great day everyone!

2Comments

, by poshmakeupnstuff

In foodie, health

Food Porn: Stir Fry Spicy Shrimp

Good day, lovelies!

I'm sharing another healthy seafood dish that's quick and easy to prepare. There's not much ingredients here unlike my previous, Crab in Coconut Milk Recipe but it's equally tasty too.

Everywhere in the world, shrimp has been enjoyed as a part of local cuisine. They can be cooked either shelled or un-shelled depending on how you will be using them in your recipe. Shrimps are a versatile ingredient and there are a variety of dishes you can cook using shrimps. Dishes such as drunken shrimp, baked shrimp, shrimp curry, shrimp cocktail, shrimp pasta, pineapple shrimp, lemon shrimp, shrimp soup, shrimp stew, shrimp salad, crispy coconut shrimp, grilled shrimp scampi and many others all use shrimp as their primary ingredient.

Probably the most common question about shrimps is whether to de-vein them. Removing the vein is not necessary since it is not poisonous and is mostly tasteless. The "vein" that runs lengthwise down the back of the shrimp is not actually a vein but rather its digestive tract. Many dislike this part because of the idea of eating what amounts to the shrimp's intestine, however, it is considered both edible and nutritious.

Health benefits of shrimp (may be skipped):

Since shrimps are crustaceans (just like lobsters and crabs), their nutritional benefits are similar. Shrimps are said to be very low in saturated fat (responsible for increasing bad cholesterol) and does not contain trans fat (unless you add trans fat such as frying it). As of 2014, both USDA and American Heart Association claim that dietary cholesterol intake should not exceed 300 mg per day, and 3 oz of shrimp provides about half of that amount.

Shrimps are a natural source omega-3 fatty acids (namely EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)). Omega-3 fatty acids help decrease the risk of heart attack thus, eating shrimp is considered good for your heart. A serving of shrimp is said to provide about 15% of your daily needs for omega-3 fatty acids.

Aside from protein, shrimps also provide key nutrients. 4 oz of steamed shrimp provides over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. It also provides several other nutrients such as vitamin B3 (niacin), vitamin B6 (pyridoxine) and pantothenic acid (all B-complex vitamins), as well as vitamin A and vitamin E.

It is also a good source of antioxidants such as selenium and astaxanthin. Selenium is an antioxidant that helps improve immunity, cardiovascular function and thyroid function. Moreover, being an antioxidant, it helps fight the harmful free radicals which damage cell membranes including DNA leading to premature aging and disease (such as cancer). On the other hand, astaxanthin has been shown to provide antioxidant support to both the nervous system and musculoskeletal system. In addition, some animal studies have shown decreased risk of colon cancer to be associated with astaxanthin intake, as well as decreased risk of certain diabetes-related problems.

Shrimps are a very good source of protein. They are primarily made of protein and can provide over half of our daily value per serving. They are said to be an excellent source of the essential amino acid, tryptophan. Tryptophan is important in maintaining balanced sleep patterns and is also beneficial in regulating mood. In addition, it is said that the proteins found in shrimp are able to stimulate the release of a hormone called cholecystokinin (CCK). A hormone that plays a role in regulating appetite. Our feeling of satiety (lack of appetite) is partly related to the levels of this hormone in our digestive tract by making us feel full or hungry. This, together with the fact that shrimps do not have carbohydrates, have very low calories (7 calories per 1 medium-sized shrimp), no wonder why shrimps are a popular addition to salads!

*References: Click here and here. Nutrition facts may vary depending on other ingredients and method of cooking.

So enough about that and let's proceed with the recipe🍽 !

Ingredients:

1 tbsp vegetable oil or butter (I used canola oil)

3 pcs red chili pepper (chopped)

1/2 K shrimp (cleaned throughly)

2 tbsp garlic (minced)

2 tbsp ginger (minced)

30 g sweet chili sauce

30 g oyster sauce

1 tsp sesame oil

1 tbsp chopped green onions

Procedure:

1. If you're using butter, melt it in a wok/pan. If you're using oil, heat it in a wok/pan over low heat.

2. Add the ginger. Saute or cook it for about a minute.

3. Add the garlic. Saute or cook it for a minute.

4. Add the shrimp, stir fry for about a minute making sure to flip them over once they change their color.

5. Pour in the oyster sauce then the sweet chili sauce.

6. Add the chili pepper, sesame oil and mix in the ingredients.

7. Cover and let it cook for 2 minutes.

8. Transfer to a serving plate and you're done!

9. Before serving, sprinkle the green onions on top.

Share and enjoy!

Since I'm Asian and I love my rice, I like to serve it on top of my rice.

Hope you like this post. Let me know if you've tried this recipe or my previous recipe.

Have a great day everyone!

0Comments

, by poshmakeupnstuff

In coconut milk/cream recipe, crabs in coconut milk

Food Porn: Crabs in Coconut Milk Recipe

Hi lovelies!

I'm back for another tasty recipe which involves Mr. Crabs over here 🙋. Last time I shared a quick & tasty seafood snack recipe for you which you can check out here. This dish may not be as quick to prepare and may also be a bit pricey but it is very tasty and healthy (tip: read the benefits of crabs below). So treat yourself or your whole family to some tasty crab dish and keep on reading!

Let's get nerdy (may be skipped):

Crabs are considered a delicacy in different countries and is often substituted with cheaper imitation crab meat. This meat may contain a small amount of real crab meat, but is mostly made from artificially flavored fish.

Benefits of Eating Crabs

Crab meat is an excellent source of high quality protein, vitamins, and minerals that are needed for good nutrition. It is low in calories with only around 85-90 per 100g (depending on crab type). It is also an excellent source of phosphorus, zinc, copper, calcium, vitamins A, C, B vitamins such as B12, iron and unsaturated fat (increases good cholesterol). Now before you start thinking that it is not healthy, take note that the kind of fat that crabs are rich in is generally unsaturated fat (saturated fat is the one responsible for raising bad cholesterol levels) which is actually considered to be good for your heart ❤️ .

Eat me!

It is a natural source of Omega-3 fatty acids which can aid in improving your memory and decreasing the chances of having a heart attack. The selenium in it also helps in decreasing the risk of cancer. Some studies even say that it can possibly improve depression and anxiety. Since it also has some chromium, it is considered to improve blood sugar metabolism which is helpful for those with insulin resistance.

Crabs are also considered a low risk seafood for Mercury. Many fish, specifically those at the higher end of the food chain may possess dangerous amounts of mercury, therefore, are not recommended to be eaten frequently. This means the risk of mercury poisoning is very low when it comes to eating crabs.

*infos are from this site.

So enough talk and let's proceed with the recipe🍽 !

Ingredients:

1/2K of crabs (sand crabs or blue crabs)

400mL freshly squeezed or 2 (13.50z) cans of coconut milk (evaporated milk can be a substitute)

1 cup of string beans (cut into 2-3in long and discard the ends)

3cups of water spinach

6 cloves of minced garlic

half of white onion (thinly sliced)

2tbsp ginger (julienned or thinly sliced)

4 pepper fingers

ground pepper

a dash of paprika

3 tbsp of fish sauce or salt

3 tbsp of vegetable cooking oil (I used Canola oil)

*optional: MSG and 1 cup of squash (cut into squares)

Procedures:

1. Prepare the crabs by rinsing them thoroughly. I got mine fresh (we can get them alive from the market) but regardless whether it is fresh or frozen, make sure that you clean them thoroughly. Since I bought mine fresh, I had to remove the top shells and discard them then cut them in half. I removed the innards and discarded the front and back sections. Wash and prepare the other ingredients as well.

2. Heat the cooking oil in a wok or a large pot over low heat.

3. Add the garlic.

4. Before the garlic turns brown, add the onion and cook until it becomes semi-transparent.

5. Add the ginger and cook it for about a minute or until you can smell it.

6. Add the crabs and stir to make sure the garlic, ginger and onions do not get burned.

7. Add the coconut milk and make sure it evenly coats the crabs. Boil it over medium heat.

8. Add black pepper to taste, cover the pot then bring to a boil over medium heat for about 5 minutes.

9. Add the fish sauce and stir occasionally to prevent the milk from burning.

10. Let it cook for another 5minutes.

11. Add the string beans and make sure that they are submerged completely in the coconut milk.

12. Let it cook for another 4 minutes.

13. Add the water spinach (and squash if have) and continue boiling for 2minutes.

14. Season to taste (pepper, fish sauce/salt or MSG) and you're done!

15. Before serving, sprinkle some paprika over the crabs.

Since I'm Asian, I eat almost everything with rice so you can serve it with warm, white rice.

Enjoy your meal. Happy eating!!

Hope you like this post. Let me know if you've tried this recipe or my previous recipe.

Have a great day everyone!

0Comments

, by poshmakeupnstuff

In appetizer, baked mussels recipe

Food Porn: Baked Mussels

Hey lovelies!

Today, I'll be sharing this recipe which is very delicious and addicting. It's quick and easy to do even for students staying in dorms (as long as you have an oven toaster/microwave) and can be served as an appetizer or a snack.

First, let's get nerdy (may be skipped):

When it comes to choosing fresh, live mussels, take note that when not in water, it will shut tightly when disturbed. Check for heavy and closed mussels for they may contain only mud or sand and should be discarded (test it by slightly opening the shell halves). Open, unresponsive mussels are dead, and must also be discarded. A thorough rinse in water and removal of "the beard" is suggested. Mussel shells usually open when cooked, revealing the cooked soft parts. Depending on the country you're from, there are several ways to cook mussels. It can be smoked, boiled, steamed, roasted or fried in butter or vegetable oil. I prefer it as a soup or baked.

Mussels are low in fat and is rich in Protein, Selenium, Zinc, Vitamin B12 and Folate. I read somewhere that the mussel's meat color differs according to its sex; orange for females and cream in color for males. For this recipe, I used the Asian green mussel which is very common in my country.

Ingredients:

2 lbs of mussels

3 tbsp butter

6 cloves garlic (minced)

grated quickmelt cheese

grated mozzarella

1 tbsp olive oil

Procedure (without oven):

1. Boil the mussels in a pot of water around 5-10 minutes on low to medium heat just enough for the shells to open.

2. When shells open, drain and remove the top shell and discard. Put aside the shell with the meat on a plate or tray arranged in a single layer.

3. Heat the olive oil in a sauce pan over low heat. Melt the butter and add the garlic before the butter burns.

4. Saute the garlic in butter then set aside before garlic turns brown.

5. Place some melted butter with garlic sauce on the mussels using a teaspoon or brush.

6. Top it with grated mozzarella and quickmelt cheese (ratio according to preference).

7. Pop into the oven toaster or microwave for about a minute or until the cheese melts.

8. Open the toaster, wait for it to cool down then serve.

Procedure (with oven):

1. Heat the olive oil in a sauce pan over low heat. Melt the butter then add the garlic before the butter burns.

2. Saute the garlic in butter then set aside before garlic turns brown.

3. Preheat oven to 250-300F.

4. Place some melted butter with garlic sauce on the mussels using a teaspoon or brush.

5. Top it with grated mozzarella and quickmelt cheese (ratio according to preference).

6. Bake for 15 minutes.

7. Remove from the oven and wait for it to cool down before serving.

*optional: Garnish with chopped onion leaves before serving.

This is my first time to post something like this and hopefully it won't be the last.😋 Hope you learned something from this post. Do you have other ways to cook mussels? Have you tried this recipe? I would love to find out.

Enjoy your Baked Mussels!

2Comments

, by poshmakeupnstuff

In beauty, kbeauty

Review: Korean Bamboo Charcoal Mud Pack

nature republic bamboo charcoal mud pack

Charcoal masks have been popular months ago and I've been seeing girls rave about it on YouTube. I've seen some not so nice experience of girls with peel-off charcoal masks and some failed DIYs and I thought I don't want to put my skin in such distress. Besides, charcoal masks are affordable anyway so I don't see the point of DIY Charcoal Masks and decided to get one instead.

Since I love Korean masks, I decided to get a wash-off typed Charcoal Mud Mask and found one from Nature Republic. Nature Republic is probably popular for their Soothing and Moisturing 92% Aloe Vera Gel which has reached around 30 million sales worldwide. I have tried several of their skin care products so I decided to try this mud pack as well.

I've been using it for months now and finally decided it's enough time for me to come up with a decent review.

PACKAGING:

Unlike other mud packs I've seen in the market, this one comes in a green plastic tube. Since you have to squeeze the product out of it, I find that it is more hygienic and you're guaranteed to get fresh product each use. I am not a big fan of masks that come in jars or tubs for these reasons. However, because it is a MUD mask, it does tend to take a bit of effort in squeezing it out since it has a thick consistency.

When I bought it from the store, it doesn't come with any box so all the information you need is at the back of the tube. Take note that half of the description is in Korean but it is translated to English as well. You get 150g of product for the price of Php375 (around 10AUD or 9$) which is a lot considering I've been using it more than 10x (better bargain than the L'oreal Clay Masks) and I've only used up half of it.

PRODUCT DESCRIPTION AND INGREDIENTS:

Nature republic is popular for using natural and organic ingredients but it doesn't mean you can't get an allergic reaction from them. It's not indicated whether this was dermatologist-tested and they did caution to stop using immediately if signs of irritation or rash appears.

Let's get nerdy (You can skip this):

Main ingredients indicate that it has Charcoal powder, Kaolin and Bentonite. It also has other fruit extracts (such as Cranberry and Blueberry) which probably provides some antioxidant and nourishing benefits as well.

Research claims charcoal to be good in removing dirt and impurities. It is used in water purification systems so if it's good for purifying water then it's good enough for our skin! Activated charcoal powder easily adsorbs (yes, adsorbs) impurities from the environment thus it must be stored in a tightly sealed container. This is why I like how this product from Nature Republic comes in a Tube and not a tub because everytime you open a tub you expose the product into the enviroment (Such as Elizavecca Carbonated Bubble Clay Mask which I think is quite gimmicky...and also the L'oreal Clay Masks).

Charcoal is found to be very beneficial to skin because of its properties. It has the ability to attract substances that are a thousand times its own weight to its surface and hold them there -- a process called adsorption. Because of this process, these harmful substances are rendered harmless or ineffective. To read more about these benefits of Charcoal, click on the link here.

Kaolin can be found in a lot of facial masks for its ability to purify, nourish, soothe and heal different skin types. It can help enhance blood circulation and in the elimination of wastes and toxins. Because of this property, it is good in detoxifying the skin. It is said to be good for both oily and dry skin as it helps reduce production of sebum and at the same time mineralizing the dry areas of the skin. Read more about Kaolin here.

Bentonite just like Kaolin, also contains the mineral montmorillonite--crystals found in volcanic ash. It has been used for its ability to prevent or treat facial blemishes and minor abscesses. When mixed with water and applied on skin, it helps constricts the skin which helps push out the impurities while providing anti-bacterial benefits as well. For more benefits of Bentonite, click here.

TEXTURE AND SCENT:

Since it is a mud pack, the consistency of the product is quite thick...like mud 😉. Despite the thick consistency, it is quite easy to spread on the face. It doesn't have any scent to it which is probably because of the charcoal (a natural deodorizer, it tends to get rid of odors as well).

MY THOUGHTS:

I like how this product comes in a tube which is very hygienic and preserves the product inside longer than mud pacts in tubs. I've tried other clay masks in tubs before and find it annoying how the texture changes after several months because of exposure to air. I like that this mask is easy to apply and that its texture and consistency has never changed since I opened it.

I like to prep my skin before using this: I wash my face first then open up my pores by exposing my face to steam (make sure not to burn yourself) before applying this mud pack. It doesn't take long for it to completely dry unless you apply it thickly. Notice that it changes its color from dark gray to ash gray as it dries. As it dries, it gets harder to move your face making you realize how it would probably feel like if you've had botox injections 😉😇.

When it comes to its other product claims I think it's best to refer to the photos below for reference.

Notice the difference on the size of my pores! It does a good job in making my skin feel smoother and sebum-free after each use. When it comes to blackheads removal, it does an average job since it did not get rid of everything. Some still remain especially on the tip of my nose. I guess, that would be the advantage of peel-off masks, they tend to be more effective in blackheads removal.

My skin looks a bit red after each use, either from the improved blood circulation from the Kaolin or because of the lukewarm water I used in rinsing it off 😉. But in both photos you can see the reduction of my pore size.

Overall, I find this product an average mud pack. I would love it if it was more effective in removing blackheads but I find that it is more effective in minimizing pores and controlling sebum. If oily skin and large pores are your problems, then you might love this mud pack.

According to their website, they have recently repackaged this line and reformulated it as a peel-off mask.

If you're into charcoal peel-off masks then maybe you can check the new one out. I think the new line may be more effective in removing blackheads since they're peel-off masks. Personally, I try to stay away from peel-off masks so maybe I'll try other charcoal mud masks. Still I'm quite satisfied with this product which is pretty decent for its price.

Hope you liked this review. Have you tried this mud pact or do you prefer peel-off ones? If you can suggest a good mud pact, let me know on the comment section below. Have a great day!

Get it here! https://buff.ly/2qR8uxR

***

Disclaimer: This blog post is NOT SPONSORED! I do use some affiliate links which means I earn a small commission when you shop. If you are not comfortable shopping through my links you do not have to. Just google the name of the product and I'm sure you'll find sites where to shop them.

8Comments

, by poshmakeupnstuff

Food Porn: Dynamite Recipe

Food Porn: Stir Fry Spicy Shrimp

Food Porn: Crabs in Coconut Milk Recipe

Food Porn: Baked Mussels

Review: Korean Bamboo Charcoal Mud Pack

HEY THERE! I'M CARMINA

Blog Archive

Translate

Search This Blog

Trending Posts

Followers

Views

poshmakeupnstuff

Food Porn: Dynamite Recipe

Food Porn: Stir Fry Spicy Shrimp

Food Porn: Crabs in Coconut Milk Recipe

Food Porn: Baked Mussels

Review: Korean Bamboo Charcoal Mud Pack

HEY THERE! I'M CARMINA

Blog Archive

Translate

Search This Blog

Trending Posts

Followers

Views

poshmakeupnstuff

Subscribe