I don’t cook as awesome as my Dad yet, but I definitely picked up a lot of his cooking techniques and am continuing to learn. Every time I visit home, I like to watch him cook, and ask a lot of questions. In this episode of Cooking with Daddy, we’re making savory breakfast – garlicky shrimp, sweet potatoes with maple aioli, and sautéed alugbati (it’s similar to watercress). It’s fancy, but so simple!
Baked sweet potatoes with maple aioli
Sweet potatoes have become a staple in my parents’ home in the last few months. They are great source of Vitamin A, fiber, and potassium. Heat the oven to 400°F. Peel and slice the sweet potatoes; then, place on a baking sheet. Toss with olive oil, salt, and pepper. Bake for 25 minutes; no need to rotate/flip. While baking, make the dipping sauce. You’ll need about a 1:1 ratio of mayo to maple syrup. For two potatoes, about 1/4c of each mayo and syrup is plenty.
Get some butter lovin’ melted on a pan (about 3 tablespoons). Add diced garlic and onions (~4 cloves and one small onion). When the onions begin to go translucent, add your peeled & deveined shrimp (~15 shrimp). When shrimp get their nice pink glow (about 2-3 minutes), they are ready. Remove the shrimp and continue cooking down the onions for about 5 minutes. Top the shrimp with onions and serve.
Sautéed alugbati with ginger
Alugbati (a-loog-bah-tee) or Malabar spinach is kind of like watercress and spinach put together. My parents received a bagful from a friend. If you can’t find it in your local grocery store, you can use similar greens. Heat 2 tablespoons olive oil on medium heat. Chop up some garlic and ginger, sauté. Add the alugbati and a little bit of chicken broth (~1/2 c), a dash of salt, and freshly ground pepper. Allow the alugbati to wilt. Plate and serve.
All together now!
I love meals at home. It’s true when they say that nothing beats home cooking.
What’s your favorite home cooked meal? Share your savory and/or sweet stories below.