Making Crabs Omelette

Making Crabs Omelette

This recipe will show you recipe how to make crabs omelette.

Ingredients:

• 2 Tbs cooking oil or butter
• 1 each yellow onion, chopped
• 2 cloves garlic, chopped
• 200gm crabs meat
• 3 each eggs, beaten
• 2 stalk leek or green onion, chopped
• 50 ml chicken stock
• 1 tsp corn flour, dissolve with water
• 1 tbs sesame oil
• Salt pepper to taste

How to make recipe crabs omelette:

1. Heat oil in over medium skillet, saut� onion until aroma comes out. Add crabs meat and continue cooking.
2. Add leek, chicken stock, corn flour and sesame oil, stir evenly. Add beaten eggs and cook until both side completely cook and golden colour.

Remove from heat and serve.

Basted Grilled Squids with Oriental Soy

Basted Grilled Squids with Oriental Soy - This recipe tells you how to make A Delicious Simple Grilled Squid.

Ingredients for Basted Grilled Squids with Oriental Soy
750 gm large squid with tentacle or tube only
1 tablespoon vegetable oil

Marinating:
75 ml fish stock
4 tablespoon Kikkoman sauce
1 tablespoon Sweet Soy Sauce
2 tablespoon Oyster sauce
1 tablespoon BBQ Sauce
1 tablespoon White wine
1 teaspoon white wine
2 teaspoon shredded ginger
Salt and pepper to taste
Sprinkle with chopped green onion

Cooking Method:
Peeled squid tune and removed the outer thin skin, discard ink bag. Clean and wash squids and drain after that using knife�s edge, make it into diamond shapes on both sides.
Combine all marinate ingredient put squids into marinate and let it stand for about 4 hours before grilling.

Heat the skillet and cook squid together with marinating and cook with low flame until tender.
So now you can enjoy delicious grilled squid in few simple steps. Grilled quid is served with rice or noodles and any others accompaniments.

Tags: Basted Grilled Squids with Oriental Soy, squid recipes, tips making delicious squids recipe, chili squids, oriental squid and cooking, marinate squid tube, cooking fresh squid, seafood skewer, soy sauce squid

Saute Squids and Green Chili

Recipe of Saute Squid and Green Chili

Ingredients:
2 tablespoons cooking oil
400gr squid with tentacles, peeled and slice
3 cloves garlic, crushed, finely chopped
Seasonings, mix well:
3 tablespoons chili oil
1 / 2 tbsp sugar
1 tablespoon soy sauce
1 / 2 tbsp sesame oil
1 / 4 teaspoon salt, if necessary
1 1 / 2 tsp Szechuan pepper powder, ready-made, can be purchased at the Supermarket

Garnish:
1 1 / 2 tablespoon chili flakes, ready to use, can be purchased at the nearest Supermarket
2 tablespoons cilantro, roughly chopped
1 tablespoon white sesame seeds, toasted.

Cooking method:
Heat a skillet (preferably teflon frying pan, for squid is not sticky), pour oil allow it to slightly smoky,
reduce heat, add the squid and stir until squid change color and curl, lift drain and set aside
Onions, garlic, ginger and green onions sauteed with oil used to fry squid, until fragrant
Add calamari and seasonings, stir quickly until the seasoning evenly
remove and sprinkle with topping ingredients
Serves 6

Tags: squids recipe, easy cooking squids, chili squids, Asian squids cooking, hot squids cooking, ingredients Saute squids, seafood squids cooking, shellfish squids recipe, ways to cook squids, stir-fried squids, wok cooking method, tips seafood recipe, seafood specialty

Sorrel and Salmon Sauce Recipe

Sorrel and Salmon Sauce Recipe - Sorrel and lemon sauce is really great! Suitable to be served with grill salmon fish and any chicken dishes and other cooking fishes. Sorrel sauce recipe is not village original but it's an international cuisine which can be found at international western restaurant.
Even so, that does not mean Sorrel and lemon sauce are not suited for tongue of the villager, which if it good to be eaten if still not good to be eaten too... lol

Ok here it is recipe of Sorrel sauce and lemon,
Ingredients:

• Sorrel leaves 30 gm, use leaves only
• 3 pieces of egg yolk,
• 150 gm butter
• 3 tablespoons lemon juice

Cooking Method:

1. Soak Sorrel leaves in hot water using a bowl and cover for 30 minutes. After that remove fromsoaking hot water and rinse with running water for the color of its leaves remain green. Cut or chopped finely.
2. Beat the egg yolks using the bowls in place on top of the pan of hot water on medium heat, until thickened about 1 minute.
3. Once thickened, put butter little by little. Repeat this process until the butter out and the sauce thickens.
4. Add Sorrel and lemon juice, stir well and then last add salt and pepper, taste, remove and serve with salmon grill, grill chicken breasts or fish.
5. In order for any dish that uses Sorrel sauce and lemon to be special, decor appearance with various vegetables such as bean stir-fry green beans, broccoli, cabbage leaves and zucchini [a kind of cucumber].

Sorrel [a kind of flavouring spice aroma, its function is so like bay leave]. Happy trying

Fish Stock Making Recipe

Making fish broth is slightly different from making chicken broth or beef broth. From cooking time until the ingredients used for fish stock that will be good to make soup made from seafood or fish. But there are also similarities that can be stored for a long time by freezing and stored in the freezer.

Cooking time is approximately 30 minutes. The first fifteen minutes to prepare ingredients and another 15 minutes for cooking process.

To obtain fish broth resulting in a good, avoid the use fish such as salmon, mackerel, trout that contain lots of fat.

Effect of broth that uses a type of fish will become unclear broth. So you should use fish such as snapper, tuna, pomfret, prawns and fish skin baronang. Oh yes, use the bones and head okay.

Well, here is fish stock recipe from my kitchen. Although there are many in the superficial kind of broth recipes, but basically the same just add the ingredients if you like. For example, by adding celery, green onion and coriander leaves.

Ingredients:
2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 stalk celery with leaves, chopped
5 black peppercorns
2 stalks parsley
1 bay leaf
pieces of lemon skin
500 gm bone / fish head

Cooking method:

Add water into a saucepan, onion, carrots and celery. Other herbs that put together and wrapped with thin cloth specifically for cooking. Rinse fish from rest of dirt so that later produce high-quality stock and color is not cloudy. Then heat water until it begins to boil over medium heat. If there is a froth or foam, discard with ladle. Cook time is no longer than 15 minutes. Remove from heat and filtered with a thin cloth, let cool and put into molds or small containers to be frozen. If you want to continue to use right away it also can.

Fish Stock Recipe - Must Try!

Making fish broth is slightly different from making chicken broth or beef broth. From cooking time until the ingredients used for fish stock that will be good to make soup made from seafood or fish. But there are also similarities that can be stored for a long time by freezing and stored in the freezer.

Cooking time is approximately 30 minutes. The first fifteen minutes to prepare ingredients and another 15 minutes for cooking process.

To obtain fish broth resulting in a good, avoid the use fish such as salmon, mackerel, trout that contain lots of fat.

Effect of broth that uses a type of fish will become unclear broth. So you should use fish such as snapper, tuna, pomfret, prawns and fish skin baronang. Oh yes, use the bones and head okay.

Well, here is fish stock recipe from my kitchen. Although there are many in the superficial kind of broth recipes, but basically the same just add the ingredients if you like. For example, by adding celery, green onion and coriander leaves.

Ingredients:
2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 stalk celery with leaves, chopped
5 black peppercorns
2 stalks parsley
1 bay leaf
pieces of lemon skin
500 gm bone / fish head

Cooking method:

Add water into a saucepan, onion, carrots and celery. Other herbs that put together and wrapped with thin cloth specifically for cooking. Rinse fish from rest of dirt so that later produce high-quality stock and color is not cloudy. Then heat water until it begins to boil over medium heat. If there is a froth or foam, discard with ladle. Cook time is no longer than 15 minutes. Remove from heat and filtered with a thin cloth, let cool and put into molds or small containers to be frozen. If you want to continue to use right away it also can.

Grilled Salmon On Naan Bread with Lemon Yogurt

Grilled Salmon On Naan Bread with Lemon Yogurt

Ingredients:

• 240 gm Salmon, fillet
• 2 each Naan bread, can Be purchase from super market
• As needed Tandoori Paste, get from super market

Yogurt lemon sauce

• 4 tbs of Yogurt
• 1/2 each of Cucumber
• 1 each Lemon, cut in half and juiced
• 1 tbs of coriander leave
• Salt pepper, to taste

Cooking method:

1. Prepare salmon fillet about 240gm skin on. Cut salmon into 3 pieces. This will make your cooking time faster. Cut into finger stick.
2. Rubbed salmon with tandoori paste evenly, grilled until Golden brown.
3. Meanwhile, prepare the sauce by taking 4 tbs of yogurt, and half dice cucumber and seasoned with salt and pepper.
4. Squeeze 1 peace of lemon and mix yogurt sauce, mix well. Remove salmon from pan or grill and put On top of naan bread which previously reheat On the oven or can use pan. Topped salmon with lemon yogurt sauce, and add dice cucumber for garnish. Some people doesn't like coriander leave but I do, so i am going to put coriander as a garnish.

Stir-fry Cream Dory Fish and Almonds

Stir-fry Cream Dory and Almonds

Ingredients:

• 500 gm Cream dory fish, cut into 1x2 cm
• 2 Tbs Almonds, toasted
• 1/2 each Green bell pepper, strips cut
• 1/1 each Red bell pepper, strips cut
• 1 cm Ginger, sliced
• 1 each Tomato, julienne cut
• 4 each Basil leaves, sliced
• 2 each Garlic, crushed and diced
• 2 Tbs Olive oil

Cooking method:

1. Heat olive oil in frying or saut� pan, saut� garlic, pepper and ginger.
2. Add fish, stir and cook. After fish almost cooked, add remaining
3. ingredients and season with salt and pepper before removing from heat.

Serve with steamed rice and other accompaniments.

Stir-fry Salmon and Broccoli

Stir-fry Salmon and Broccoli Recipe.
Ingredients:

• 125 gm Salmon, cut into strips
• 125 gm Broccoli florets
• 1 each garlic clove, crushed and chopped
• 1 Red pepper, thinly sliced
• 1/2 Red chili, thinly sliced
• 2 each Spring onion, cut julienne
• 1 tsp Fish sauce
• 2 tsp Soy sauce
• 2 tsp sesame oil

Cooking method:

1. Heat the oil in wok or large frying pan, add garlic, pepper and red chili.
2. Cook for 1-2 minutes or aroma comes out, add broccoli florets and spring onion.
3. Add salmon, cook until salmon cook and season with sauces, pepper and salt.
4. Remove from heat, serve with hot steamed rice or noodles.

Spicy BBQ Grilled Squids [Cumi-Cumi Bakar]

So, you want to have another squids dish today? Okay, let we make Spicy BBQ Grilled Squids [Cumi-Cumi Bakar]. Squid is available all year round in your market, always use fresh squid for the real taste! We are rock and roll with barbeque!

Ingredients:

• 500 gm squid wash and clean inside the belly and tentacle,
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 3 Tbsp soy sauce
• 1 Tbsp tomato sauce
• 2 each medium chili
• Salt and pepper to taste

How to make:

1. In medium mixing bowl, combine all ingredients and mix well. Using knife, make diamond cut [just to ensure the seasoning go through squid].
2. Add squid and marinate for at least two hour and this marinate should be kept in refrigerator to get maximum flavor before grilling. Don�t forget to add some lime juice to prevent from fish smell.
3. Preheat the grill to 400 degree F and start grilling until the squid cooked. When you do grilling, baste with remaining marinate to shine the squid and it can bring more flavor.

Spaghetti with Seafood Curry Sauce

Recipe for Spaghetti with Seafood Curry Sauce

Ingredients: 250 grams Spaghetti

Make Pasta curry Sauce:
2 tablespoons cooking oil - 2 stalks lemongrass, crushed - 6 lemon leaves - 4 cm ginger, crushed - 750 ml coconut milk from a coconut - 200 grams of shrimp - 200 grams of meat snapper, diced - 250 grams of squid, cut into rings - 200 g fresh button mushrooms [halved] - 1 teaspoon of salt and 1 teaspoon pepper - 2 tablespoons fish sauce - 2 tablespoons lime juice - 50 grams of wet curry spices.

Blend: 8 large red hot pepper, 6 spring onions, 4 cloves garlic, Garnish: coriander leaves

How to cook:
Cook Spaghetti follow the pasta cooking procedure, remove and drain.
Heat oil, saut� ground spices until fragrant, enter a curry spice, lemon grass, leaves orange and ginger and stir well.
Add the coconut milk and bring to a boil.
Shrimp, squid and snapper cook until cooked, add mushrooms
buttons, salt, fish sauce and lime juice.
Prepare a bowl, put spaghetti into plate, pour the sauce over spaghetti, garnish with cilantro and serve warm.

Fried Snapper Fish in Sweet and Sour Sauce

To cook Sweet and Sour Snapper Fish, you need two cooking steps. First, you need to fry the snapper after coating with eggs and corn starch. Second, you make sweet and sour sauce which later mixes the fried fish with the sauce. In order to look fresh the sauce may be added colored vegetables such as bell peppers, zucchini, and leeks.

Ingredients:

• 300gm red or white snapper fillet, diced 3 cm
• 50gm corn starch
• 1 each eggs, beaten
• 2 tablespoons lime juice
• pepper and salt to taste
• cooking oil

To make Sweet and Sour Sauce:

• 1 red bell pepper, cut dice into 1 inch
• 100gm yellow onion, diced
• 1 cm ginger, thin sliced
• 1 each garlic, chopped
• 50 ml tomato sauce
• 100 ml of water
• 1 tablespoon cornstarch
• 1 tablespoon vinegar
• 1 teaspoon sugar
• salt and pepper to taste

How to make:

1. Marinate the fish fillet with salt, pepper and lime juice put aside and marinate about half an hour.
2. Mix the beaten eggs and starch and give a little water to moderate thickness, season with salt.
3. Heat oils in a skillet much to fry over medium heat. Dip the fish one by one into the flour mixture and fry until golden brown.
4. Remove from oil and drain and serve with sweet and sour sauce.

Make the sauce

1. In medium saute pan, heat oil, garlic and ginger saute about 2 minutes or until aroma come out.
2. Mix with tomato sauce, water, vinegar, sugar, and salt pour into pan and simmer.
3. Mix cornstarch with a little water and put into the sauce until medium thick.
4. Season with salt and pepper

Serving for 2

Stir-fry Sweet and Sour Squids

Ingredients:

• 750g squid, large
• 1 tablespoon vegetable oil

Marinade:

• 75 ml seafood broth
• 4 tbsp Japanese soy sauce
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon BBQ sauce
• 1 teaspoon cooking wine / white wine
• 1 tsp grated garlic
• 2 tsp grated ginger
• salt and pepper to taste

Sprinkles: 4 stems chives, roughly sliced

How to make:

1. Wash and clean the squids, take out the inside the belly. Drain and put aside.
2. Add squid to marinade ingredients and mix well, the marinating take about 4 hours, stir occasionally.
3. Heat the oil in a skillet and add the following squid.
4. Cook over medium heat until the squid is cooked.
5. Remove squids from heat and sprinkle chives on top.
6. Serve as accompaniment as seafood category for your lunch or dinner.

Sauteed Fresh Squids

To cook the squid is very easy and fast. When all ingredients are ready, Squid can be cooked less than 10 minutes. Saut�ed Fresh Squids are a lot of dishes found in hawkers. It�s very suitable serve with steam rice. Usually Chefs use wok [type of saut� pan that is widely used for Chinese cooking]. Cooking use wok must have special expertise handling wok and play with fire and should have a sense of cooking. Otherwise, you can still use simple pan to get competing taste.

Ingredients

500 gm fresh squid
2 Tbs Lemon juice
1 ea. Medium Onion, chopped
3 Tbs butter
1 Tbs oyster sauce
Soy sauce 1 tsp English
1 tablespoon light salted sauce
2 tablespoons soy sauce
100 ml of water

Cooking Method

• Wash squid, cut them into rings or any desire cutting style includes the tentacles. Drop lemon juices allow about15 minutes, rinsed and drained.
• In a saute pan, heat the butter, saute onion and garlic until fragrant.
• Add water and the squid, cover and cook until tender over medium heat.
• Add the remaining ingredients, stirring until thickened.
• Adjust the seasoning with salt and pepper.

Remove from heat and serve hot.

Crispy Deep Fried Calamari � Squid Ring

Ingredients

250 gm Squid Tube, Medium Size
225 ml Fresh Milk
1 tsp Seafood Rub Seasoning
2 Cups Seafood Flour Mixed
Cooking Oil, as needed.
Tartar Sauce or Tomato Sauce

Wash and clean squid and cut into rings about � cm thick. Soak into fresh milk batter and marinate for 2 hours. Heat cooking oil and set temperature at 350 �F. I a medium bowl, coated squid with seafood mixture. Make sure that squid coated individually before frying. Fry squid for 1.5 minutes. If squid comes with tentacles, its good to include it and fry together with squid for decoration when serving. Served with Tartar Sauce or Tomato Sauce
Recipe Highlight

Crispy Deep Fried Calamari is squid cut into rings marinated and breaded with special flour mixture. Marinating process before frying, add more flavor. In Malay, it�s called �sotong� or cumi-cumi and calamari is an Italian name. As the meat is tender and slightly nutty flavor, calamari suitable for menu under appetizer category.

Simple Fried Rice w/ Squid and Shrimp � Nasi Goreng Sederhana

Ingredients:

2 cups Steamed Rice, pre-cooked
1 Tbs Garlic, chopped
2 Tbs Cooking Oil
4 ea. Meduim Shrimp, peeled end divined
1 ea. Medium Squid, sliced
1 ea. Egg
3 ea. red chili, sliced
1 Tbs Oyster Sauce
1 tsp Sesame Oil
1 tsp Light Soy Sauce


Cooking Method:

Saut� squid, shrimp cook for some time than add garlic, chili and continue cooking until aroma comes out. After that, put in egg, stir and finally put in rice, soy sauce and oyster sauce. Using spatula or ladle, stir rice to incorporate all ingredients. Continue cooking over high flame for 2-3 minutes. Just before removing rice from heat add sesame oil to give aroma. Now you can enjoy your Simple Fried Rice.

Lady Hills Glazed Salmon

Ingredients:

200 gm salmon fillet
1 tsp seafood rubs seasoning
30 ml lady hill hot sauce
1 portion mixed sauteed vegetable
30 ml clarified butter
1 pcs lemon wadges


Cooking Method:

Sprinkle rubs seasoning over salmon filet, to oviod sticking, grease grill surface with butter. Cook 4 minutes one side, turn salmon and glaze with sauce cook for additional 4 munites sor until the sauce begin caramelized.
Put grill salmon on the plate and serve with sauteed vegetable and lemon wedges.

In many ways, salmon is a wonderful fish dish to cook to different kind of cooking like baking, grilling and poaching. Beside delicious, salmon consist of omega3 which good for heart...

Fish N Chips

Ingredients:
200gm Fish, Dory or Red Snapper Fillet, cut into two
Seafood Flour Mixture
Seafood Batter
Cooking Oil, to fry

Cooking Method/Preparation:
Wash and clean fish and gather all ingredients
In a fraying pan, heat oil to 170'C
Dip fish into batter, coated with Seafood Mixture and fry for 3 minutes or
until golden brown
Serves with Chips and accompany tartar sauce and sweet
coleslaw

image source: http://bit.ly/aXfLdD

Deep Fried CatFish - Pecel Lele

You cant find the dish eslewhere, unless you visit Indonesia. the food which mostly found in East Java and Jakarta is my favorite meal. The dish served with steamed rice, sambal and acompany with Indonesian salad or lalap, hmmmm..best!



Ingredient:

1 pcs Cat-Fish, wash and claen
oil for frying.

For Marinade:
1 tsp salt
1/2 tsp pepper
1 tbs corn flour
1 tsp lemon juice
2 oz water

Cooking method/preparation:

• Marinade fish for 30 minutes.


• In a frying pan with medium heat, fry fish until golden colour.


• Serve with sambal, slice cucumber and tomatoes, fried tofu and soy bean.
  

Fish Stock

Ingredients
2lbs fish bones
3ltr cold water
4oz onion, sliced
2oz carrot, sliced
1oz celery, roughly cut
1oz leek, roughly cut
3ea. bay leaves
10ea. black peppercorn

Cooking method/procedures:

• in a medium stock pot, put water and all ingredient, bring to boil, simmer for 5 minutes.
• using fine cloth, strain the stock.
• if you intend to use it in the future, portion the stock into plastic bag or countainer and cover.
• keep refrigerated up to 3 days.