WELCOME!

Welcome to the ACLC HRS Unofficial blog!

Hi!

I just created this blog to post updates regarding school activities as well as updates regarding our courses. In line with this, I will be personally utilizing this blog to post information and updates totally related to our course.


I'm not sure yet of how am I gonna be updating this but for sure, this will be updated regularly. I hope you will find time as well to check this blog.

If you have ideas and suggestions, please post your comments below. I would love to hear from you. For now, please submit your order for our HRS class uniform.





Check out the recipe I posted below as well. Have fun!

Thanks and more power!

Sesame-Orange Shrimp

These shrimp are super-easy to make — just coat them in a simple batter, cook them in a little oil, and toss with a tangy sesame-orange sauce. The staff at EatingWell simply could not get enough of these delicious shrimp while developing the recipe. Serve with brown basmati rice and steamed snow peas tossed with a little toasted sesame oil.

Ingredients

• 3 tablespoon(s) sesame seeds (white, black, or a mix)
  
• 2 large egg whites
  
• 1/4 cup(s) cornstarch
  
• 1/4 teaspoon(s) salt
  
• 1/4 teaspoon(s) freshly ground pepper
  
• 1 pound(s) (21-25 per pound) peeled and deveinned raw shrimp
  
• 2 tablespoon(s) canola oil, divided
• 3/4 cup(s) orange juice
  
• 1/4 cup(s) dry sherry (see Tips & Techniques)
  
• 2 tablespoon(s) reduced-sodium soy sauce
  
• 1 teaspoon(s) sugar
  
• 1 scallion, thinly sliced 

Directions

1. Whisk sesame seeds, egg whites, cornstarch, salt, and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce, and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
   
   Carb Servings: 1 starch, 2 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (43% daily value), Iron (20% dv).

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Tips & Techniques

Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store. 

Reference: 

http://www.delish.com

http://www.eatingwell.com