Crab with pineapple sauce

Crab with pineapple sauce, quantities for 2 person:

•  2 large crab
•  2 stem lemon grass
•  2 stem leek

 For the pineapple sauce:

•  2 clove garlic
•  6 slices fresh pineapple / canned
•  juice of 1 lime
•  1 1/2 teaspoon salt
•  corasely ground pepper
•  2 piece ginger root, about 5 mm

Crab with pineapple sauce

Crab with pineapple sauce preparation cooking: Clean the crabs, remove the top part of the shell and stuff the crab with lemon grass and leeks. Steam until they turn bright red.

It is served with a variation of pineapple sauce that is better suited to this crab dish. To make this variation, cut the garlic into wafer-thin slices, fry in the oil and puree all the other ingredients coarsely. For extra heat, cut 3 small red chillies and one green one into thin slices and add. Stir the garlic and the rest of the ingredients together, serve with the steamed crab. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood

Tuna fish parcels with Savoy cabbage

For those who like to cook myself and like the fish-based dishes, please try to practice this recipe Tuna fish parcels with Savoy cabbage.

Tuna fish parcels with Savoy cabbage quantities for five people:

• 500 g tuna fish
• 1 savoy cabbage
• 5 cloves garlic
• 1 piece galangal root, 2 cm
• 5 red chillies
• 1 keluwek (may be omitted)
• 1 teaspoon trasi (shrimp paste)
• juice of 1 lemon
• 1 teaspoon palm sugar (or brown sugar)
• salt
• oil for frying

Tuna fish parcels with Savoy cabbage

Tuna fish parcels with Savoy cabbage Preparation Cooking: Peel the garlic, galangal root, chillies and keluwek. Pound and mix them together. Fry the mixture with trasi in 3 tablespoon oil. Season with lemon juice and sugar.

Separate the leaves of the savoy cabbage and blanch. Cut the fish into large cubes and roll in the fried paste so that they are well coated in it. Place these coated fish pieces on the cabbage leaves, wrap into small parcels and steam for about 15 minutes. Remove from the steam and allow to cool. Heat some oil in a pan and fry the fish parcels gently on all sides over a low flame. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood