Mema Sulit Finds

Creamy Lobster Tail with Grilled

Ingredients

Pasta & Lobster
8 oz fettuccine or linguine
2 lobster tails (about 6 oz each), meat removed & chopped
2 tbsp butter
2 cloves garlic, minced
1 tbsp lemon juice
Salt & pepper, to taste
Cream Sauce
2 tbsp butter
2 tbsp all-purpose flour
1 cup heavy cream
½ cup whole milk
½ cup Parmesan cheese, grated
Pinch of nutmeg (optional)
Grilled Asparagus
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt & pepper, to taste

Garnish

Fresh parsley or basil
Lemon wedges

👩‍🍳 Instructions

Cook Pasta

Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Grill Asparagus
Toss asparagus with olive oil, salt, and pepper.
Grill (or pan-sear) 3–4 minutes until tender and slightly charred.

Cook Lobster

In a skillet, melt butter, add garlic, and sauté until fragrant.
Add lobster meat, season with salt, pepper, and lemon juice. Cook 2–3 minutes until opaque. Remove and set aside.

Make Cream Sauce

In the same pan, melt butter and whisk in flour.
Slowly add cream and milk, whisking until smooth.
Stir in Parmesan and nutmeg, cooking until sauce thickens.
Combine
Toss pasta into the sauce, adding pasta water if needed.
Fold in lobster meat.

Serve

Plate pasta with lobster, top with grilled asparagus.

Garnish with parsley and lemon wedges.

Beef Steak (Bistek Tagalog)
Ingredients:

500g beef sirloin or tenderloin, thinly sliced
1/3 cup soy sauce
1/4 cup calamansi juice (or lemon juice)
3 cloves garlic, minced
2 medium onions, sliced into rings
1/2 tsp ground black pepper
2 tbsp cooking oil
1/2 cup water (adjust as needed)
Salt to taste

Instructions:

Marinate the beef
In a bowl, combine soy sauce, calamansi (or lemon) juice, garlic, and black pepper.
Add beef slices and marinate for 30 minutes to 2 hours for best flavor.
Cook the onions
Heat oil in a pan. Sauté onion rings until slightly soft. Remove and set aside.
Pan-fry the beef
In the same pan, sear the beef slices until browned. Set aside.
Simmer with marinade
Pour the marinade and water into the pan. Bring to a boil.
Return the beef and let it simmer for 15–20 minutes or until tender.

Add onions back

Add sautéed onions on top and simmer for another 2 minutes.

Taste and adjust

Season with salt or adjust soy sauce and calamansi to balance flavor.

Ingredients:

2 Korean cucumbers (or 3 regular cucumbers)
1 tsp salt
1 tbsp gochugaru (Korean red chili flakes)
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp minced garlic
1 tbsp rice vinegar
1 tbsp chopped green onions
1 tsp roasted sesame seeds

Instructions:

Slice the cucumbers into thin rounds or half-moons.
Sprinkle salt over them and let sit for 10 minutes to draw out water.
Rinse and squeeze gently to remove excess moisture.
In a bowl, mix gochugaru, soy sauce, sugar, sesame oil, garlic, vinegar, and green onions.
Add cucumbers and toss until evenly coated.
Top with sesame seeds before serving.

Best Served:

As a side dish (banchan) with Korean BBQ, rice meals, or grilled meats.

Cold and freshly mixed!

Ingredients

For the Shrimp

1 lb large shrimp, peeled & deveined

2 tbsp olive oil

2 cloves garlic, minced

1 tsp chili powder

1 tsp smoked paprika

½ tsp cumin

½ tsp salt

Juice of 1 lime

For the Tacos

8 small corn or flour tortillas

1 avocado, sliced or mashed

¼ cup fresh cilantro leaves

1 cup shredded cabbage or lettuce (optional for crunch)

¼ cup red onion, thinly sliced

Lime wedges, for serving

Optional Sauce

½ cup sour cream or Greek yogurt

1 tbsp lime juice

½ tsp garlic powder

Pinch of salt

👩‍🍳 Instructions

Marinate Shrimp

Toss shrimp with olive oil, garlic, chili powder, paprika, cumin, salt, and lime juice. Let sit 15 minutes.

Grill Shrimp

Preheat grill or skillet to medium-high heat.

Cook shrimp 2–3 minutes per side until pink and slightly charred.

Warm Tortillas

Heat tortillas on the grill or in a dry skillet until soft and slightly toasted.

Assemble Tacos

Spread avocado (or slices) onto tortillas.

Add shrimp, cabbage/lettuce, red onion, and cilantro.

Drizzle with optional lime cream sauce.

Serve

Garnish with extra cilantro and lime wedges. Serve warm.

Ingredients

8 oz linguine (or fettuccine)

1 lobster tail (about 6 oz), cooked & chopped

1/2 lb shrimp, peeled & deveined

2 tbsp olive oil

3 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup Parmesan cheese, grated

2 tsp Cajun seasoning (adjust to taste)

1/2 tsp smoked paprika

Salt & pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)