How to cook: Spicy Ginger-Garlic Shrimps 

My hubby and I love to cook…and eat! Here’s one of his specialties and he’d like to share the recipe with all of you. 😊

Jupi’s Spicy Ginger-Garlic Shrimps

Season 1 lb. (about 1/2 kilo) of shrimps with salt, pepper, chili powder, paprika and ginger juice*. Marinate for 15-20 minutes.*For the ginger juice: grate a palm sized ginger, extract juice and set aside. This step will make the dish more flavorful. Add half of the ginger juice to the shrimp marinade. Toast the ginger pulp until light golden brown then set aside.Finely chop 1 head of garlic then saute in 1/4 c butter and a tablespoon of olive oil. Sprinkle 2 tsps of flour. Whisk until combined. Add a little more salt and chili powder + sugar. Add 2-3 tablespoons of water or clear soda. My hubby put sake for a more distinctly flavored sauce. Add shrimps. Cook until they change in color. Do not overcook. Add remaining ginger juice. Continue cooking until shrimps are fully coated with sauce. Sprinkle toasted ginger pulp on top. Happy cooking and eating!  💕

How to cook: White Pasta- Creamy Tuna and Mushroom Pasta


1 kilo spaghetti, cook according to package instructions

2 (250ml) All purpose cream 

1 can evaporated milk

2 small or 1 big tuna in can

1 big can button mushrooms, sliced

Salt + black pepper + cayenne pepper to taste

Fresh basil leaves

Italian oregano



Olive oil


Saute garlic and onion in olive oil. Add tuna in can and mushrooms, set aside brine. Season with salt and pepper. Add cream, milk and mushroom brine. Stir and simmer until bubbly. Sprinkle some cayenne pepper if you want it spicy or use spicy tuna. Serve seperately or toss in spaghetti noodles. Top with parmesan cheese and fresh herbs. Serve with garlic bread.  😍


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