Posts Tagged ‘ seafood ’

Thai Fish Cake

Another simple recipe but rich in flavors,  just love the delicate taste of lemon grass on the fish batter with the Thai’s chili sauce, I’m telling you, it’s finger licking gooood 🙂

Ingredients

  • 250 gr white meat fish fillet
  • 1 egg
  • 2 tbs all-purpose flour
  • 1 tbs tapioca flour
  • 2 cloves garlic
  • 1 tsp turmeric
  • 3 tbs lemon juice
  • lemon grass (cut about 10cm each)
  • cilantro
  • salt
  • vegetable oil to fry

Directions

  1. Heat the oil
  2. Mix all ingredients except lemon grass in a food processor
  3. Wrap the batter around the lemon grass
  4. Fry in heated oil
  5. Serve with chili sauce

 

2008
07/20
CATEGORY
Side dish
TAGS
10 comments

Prawns with Tomato, Garlic and Cilantro

My favorite recipe for shrimps, simple, tasty and healthy, great for the summer.

That’s why I send this for my entry of beautiful bones: osteoporosis food event.

Just don’t forget that the cilantro is the key ingredient for the perfect touch of  this meal’s taste.

Ingredients

  • 250 gr Prawns
  • 3 Cloves Garlic (sliced)
  • 1 Tbs lemon juice
  • 1 Medium Tomato (diced)
  • 1 Tbs Olive oil
  • 40 gr Butter
  • Salt
  • Cilantro (chopped for garnish)

Directions

  1.  Heat olive oil and butter, until the butter melt down
  2. Add garlic, saute for 2 -3 minutes
  3. Add Prawns, saute until their both sides are done
  4. Add tomato, saute for 1-2 minutes
  5. Add salt, stir and remove from the heat, garnish with cilantro
  6. Serve warm with rice or bread
2008
05/22
CATEGORY
Dinner
Lunch
TAGS
4 comments

Fish with yellow sauce (Ikan bumbu kuning)

Normally if I want to eat fish, I almost never fried it, not that I don’t like eating fried fish, but because afterwards I had to clean the kitchen thoroughly, I would hate to have the smell that sticks everywhere. Today is my monthly ” kitchen’s cleaning” day anyway, so I dare to make this satisfying fish dish

Ingredients

  • 1 medium fresh water fish (tilapia)
  • lemon juce from 1/2 lemon
  • Vegetable oil to fry
  • 1 carrot (sliced narrowly)
  • 1cucumber (sliced narrowly)
  • 3 cloves garlic (crushed)
  • 1 stick of lemon grass
  • 2 lemon leaves
  • 2 tbs vegetable oil
  • 2 tbs powder coconut milk
  • 1/4 cup water
  • 1 /2 tsp turmeric
  • 1tbs natural vinegar
  • Salt

Directions

  1. Marinate the fish with salt and lemon juice for at least 30 minutes, but not more than 3 hours.
  2. Fry fish until golden brown set aside
  3. Heat 2 tbs oil in a saute pan, add garlic, lemon leaves and lemon grass, saute for 1-2 minutes, add carrot, mix it well with the herbs, add coconut milk and water, mix well, add turmeric and vinegar, mix, add salt and cucumber, mix and saute for 2-3 minutes.
  4. Pour the hot sauce over the fish, serve it hot with rice.
2008
05/18
CATEGORY
Dinner
Lunch
TAGS
1 comment

Easy Tuna pie


I was invited for a potluck brunch today, but I just decided to go on last minute last night, so I had this idea of recipe in my half sleeping mind.  What I know is that I needed something quick/easy (as always) and not sweet, because I wouldn’t have much time for preparation (my friend was gonna pick me up at 09.30 am) and people usually bring their best baking sweets for potluck brunch, (you’ll end up with “millions” of sweets and 1or 2 savories) I wanted to bring something different.

I made this pie recipe that actually you can use it for Quiche too, if you make half of the recipe.

Ingredients

Base dough

  • 2 cups flour
  • 1/2 (1stick) butter
  • 2 egg
  • 1/2 tsp salt

 mix all the ingredients, let it rest in the fridge, while preparing the toppings.

 

 Toppings

  • 1 onion (sliced)
  • 3 tbs crème fraîche
  • 1 tbs butter
  • 1 big tomato (diced)
  • salt and black pepper
  • 195 gr tuna

Directions

Saute for 1-2 mins the onion, tuna and tomato with butter in a pan, season with salt and pepper.

Let cool down a little then add the “crème fraîche” , mix and set aside.

Take the base dough out of the fridge and spread out with a roller. Put it in the mold and prick it with a fork (to avoid inflation). Pour in the toppings and bake for 25 mins at 220°C.

2008
04/29
CATEGORY
Side dish
TAGS


3 comments

Quick Paella

I don’t know why (maybe because summer season is coming) yesterday I got this spanish blues … missing living in Spain, missing eating “tapas”, missing walking around the “La rambla”, Anyhow as now is also the “shrimps” season in middle east, so last night I bought some nice fresh tiger shimps and today I made  “Paella” to heal my spanish blues just a little. 😉

My paella is an easy-quick recipe, I don’t many kinds of sea food (they used to throw all kinds of “frutas del mar” into paella) just wanted to make it simple by only using shrimps, and I dont have this special paella pan either,so I used a normal saute pan with lid 🙂

Ingredients

  • 2 tablespoons olive oil
  • 250 gr shrimps 
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1 1/2 cups water
  • 1/4 teaspoon ground turmeric
  • 1 big tomato (diced) 
  • 1 pack of chicken stock (maggie)
  •  salt and black pepper
  • 1 cup frozen mix carrot and peas, thawed
  • lemon juice (optional)

    • Directions

    1. Heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 2 to 3 minutes (do not overcook). Transfer to a plate.
    2. Add remaining tablespoon oil to pan; then add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
    3. Stir in chicken stock, turmeric, tomatoes, and water, scraping up browned bits from bottom of pan with a wooden spoon. Stir in peas and carrots; season with salt and pepper.
    4. Bring to a boil, then reduce heat to a simmer. Add in shrimps, cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes, serve immediately. Springkle some lemon juice over the top before eating (optional)
    2008
    04/26
    CATEGORY
    Lunch
    TAGS

    4 comments
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