Showing posts with label SEAFOOD. Show all posts
Showing posts with label SEAFOOD. Show all posts

Thursday, May 10, 2012

SARDINE SAMBAL

Sardine Recipe  @ http://treatntrick.blogspot.com

For many years, I have abstained myself from taking any dish with canned sardine. But that had changed  ever since I have tasted a fantastic recipe cooked by our chef in my previous workplace.

For the recipe below, I had used canned sardine in tomato sauce and lemon juice to get rid of its unpleasant smell.  It turned out fabulous and quite pleasing to our palate though it can't never be the same from what I had tasted before. You may discard the sauce and use only the  fish but this is personal choice.

They are great serve with rice,  paratha, naan or bread.

Wednesday, March 2, 2011

PRAWN BALCHAO



After checking the net for prawn recipes, I was attracted to this Prawn Balchao since it has unique name and something I never heard before. This  is a classic Goan recipe using dry chili and vinegar as its ingredients. They can be served as appetizer  or a side dish with plain boiled rice or mildly spiced pulao. Since it contains vinegar, it will stay well in the fridge for up to a week.

My family really love this spicy and tangy dish, it is best suited for spicy food lovers.

PRAWN BALCHAO
Adapted from Sanjeev Kapoor

600g prawn shelled
2 Onion chopped
4 Tomato chopped
2 T sugar or to taste
3/4 C oil
salt to taste

BLEND
12 dry chili soak to soften
2 in ginger
15 garlic
10 cloves
2 in cinnamon
1 tsp mustard seed
1 C malt vinegar

METHOD

Add salt to the cleaned prawn. Fry prawn with little oil  and remove. Using the same pan, fry the onion until light brown. Add in tomato and salt, cook until soft. Add blended spices , fry for 3 minutes. Add prawn and sugar, fry for another 5 minutes till oil separates from the spices. Serve hot with bread or rice.

Linking to  One Dish Meal


Wednesday, October 13, 2010

KERANG GORENG CILI / SPICY FRIED COCKLES

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Do you know that cockles has a high content of selenium, a cancer-fighting antioxidant, iron and Vitamin B12 but I seldom cook them since my children not keen to eat cockles.

Cockles will taste better if eaten fresh after boiling them with a hot spicy dip. Now I'm cooking them with shallot, ginger, garlic and the most important ingredient, bird's eye chili which makes this dish really good to eat with hot steaming rice. It is so simple to cook without much spices yet tasted great.


INGREDIENTS

500g boiled cockles
4 shallots sliced
3 cloves garlic smashed
7 bird's eye chili sliced
1/2 inch ginger sliced
1 lemon grass bruised
1/2 cup water
2 T cooking oil
salt and sugar to taste

METHOD

* Heat the oil, fry the onion until light brown, add ginger, garlic, bird's eye chili and lemon grass, fry until fragrant.

* Add cockles, sugar, salt and water, bring to boil.

* Remove from heat, serve hot.

Monday, August 30, 2010

SOTONG MASAK HITAM (SQUID IN BLACK INK)


For long long time, I have eaten this dish cooked by my mum. It is so special because it is the only gravy that uses black ink obtained from the squid.

It is quite simple to prepare but you need time to clean the squid, from removing the outer film off the skin, eyes and hard substance found on the head but retaining the ink sac. If more ink is used it turns more darker tone.

The squid is simmered in a spicy gravy using dry chili, onion, garlic, turmeric and lemon grass. Do not overcook squid, it will become rubbery.

INGREDIENTS

500g medium squid cleaned
1 stalk lemon grass crushed
3 T oil
lemon juice from 1/2 lemon
salt to taste

GRIND
10 dry chili, soak to soften
1 big onion
3 cloves garlic
1/2 inch ginger
1 cm turmeric root
1/4 C water

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METHOD

* Clean the squid, rub off thin film, remove hard substance from the head, cut away the eyes and retain the ink sac. Wash and drain.

* Heat the oil, fry ground ingredients together with lemon grass until fragrant.

* Add the squid and salt, stir then cover for 1-2 minutes. Add some water.

* Press the ink sac with spoon and add this to the gravy, it turns black in color.

* Stir for few minutes, add salt if needed, remove from heat. Do not overcook, it will become rubbery. Add lemon juice and stir.

* Serve hot with steaming white rice.


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Monday, March 15, 2010

PRAWN MASALA

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My family loves spicy food regardless of seafood, chicken or meat, it must be hot. Tried this prawn masala, it turns out great, best served with naan, paratha or rice.

INGREDIENTS

400g prawn devein but leave tail intact
2 onions chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chili powder (adjust to your taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
5 green chili chopped
30g fresh coriander leaves
3 tomatoes chopped
salt to taste
3 tablespoons oil

METHOD

1. Heat oil, fry onion until light brown, add ginger and garlic paste, cook until fragrant.

2. Add tomatoes and salt, cook until soft then add all the spices including coriander leaves. Sprinkle water if it is too dry.

3. Pour in the prawn, stir until the color changes for a few minutes.

4. Remove from heat, serve hot.

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Saturday, January 30, 2010

CUTTLEFISH SAMBAL

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This dish made of dried cuttlefish which is soaked for 1-2 hours to soften then cooked with blended dry chillies and tamarind juice. Best eaten with white rice or coconut milk rice. It is optional to add the shrimp paste (belacan) but mine done without it.

INGREDIENTS

2 large pieces dried cuttlefish, cut and soak for 1-2 hours
1 tablespoon tamarind add 1/2 cup water to extract juice
5 tablespoons oil
salt and sugar to taste

GRIND

20 dried chillies cut and soak
2 big onions
2 teaspoons shrimp paste (optional)

METHOD

1. Heat the oil, add the ground ingredients together with salt and sugar, fry until fragrant.

2. Add cuttlefish, fry for few minutes then add the tamarind juice.

3. Cook until semi dry and stir occasionally to avoid sticking to the bottom of the pan.

4. Check salt and sugar then remove from heat.

Source : Zarinah Anwar

Thursday, January 7, 2010

PRAWN AND TOFU CURRY

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Tofu is one of the healthiest food on earth. It has no cholesterol and low in saturated fat. It contains rich source of protein. Women with diets high in soy protein appear to have low rates of breast cancer, reduce the risk of heart diseases and colon cancer.

It is so beneficial by consuming the tofu and we should include them in our diet. For vegetarian version do omit the prawn. The amount of red chili is variable to your preference. Here is the recipe:

INGREDIENTS

6 tofu squares, hard type. cut into 4
15 medium size prawn
2 red tomatoes cut into wedges
2 cups coconut milk
TO BE GROUND
8 red chillies
4 candle nuts
1 stalk lemon grass
1 inch fresh turmeric
12 shallots
1 teaspoon shrimp paste
3 teaspoons curry powder
4 tablespoons oil
salt to taste

METHOD

1. Heat oil, fry ground ingredients, little water and curry powder till fragrant.

2. Add coconut milk and salt, stir until boiling.

3. Pour tofu onto the gravy, simmer about 15 minutes.

4. Now add the prawn, tomato and salt if needed till the prawn is cooked, stirring carefully not to break the tofu pieces.

5. Ready to be served.

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Tuesday, December 15, 2009

SAMBAL SOTONG

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My family loved spicy food so cooked the sambal sotong to be served with white rice or nasi lemak. Quite simple recipe with minimum ingredients yet tasty.

INGREDIENTS

600g cuttle fish (separate head from body, remove bag of fluid, wash and drain)
3 tablespoons chili paste
5 shallots pounded
2 cloves garlic pounded
1 tablespoon tamarind mix with 4 tablespoons water and strain to get the juice
1 tablespoon sugar
1/2 cup water
3 tablespoons oil
salt to taste
1/2 teaspoon turmeric powder

METHOD

1. Heat oil, add onion, garlic, turmeric and chili paste fry until fragrant, add some water if it is too dry.

2. Add, tamarind juice, salt, sugar and water, continue cooking till gravy is fairly thick.

3. Now add the cuttle fish, cook for 5 minute. Do not overcook as the cuttle fish will become rubbery.

4. Check the salt and sugar, add more if necessary.

5. Remove from heat, the sambal is ready to be served.

Wednesday, October 28, 2009

SWEET AND SOUR FISH


Fish Recipe @ http://treatntrick.blogspot.com


There are so many recipes relating to this  Sweet and Sour Fish  but this one really suits my taste and you can adjust the hotness according to your liking. For the vegetables you can add whatever you have like capsicum, carrot  or pineapple. This recipe does not use any thickening agent. First step you have to fry the fish which is coated with turmeric and salt then transfer onto a plate and pour the prepared sauce on it or cook the  fried fish with sauce for few minutes, the choice is yours.