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

Store Seafood in the Icebox or Freezer

Fish and Seafood: Store Seafood in the Icebox or Freezer . For, an unclean icebox is a breeding ground for bacterium and crapper contaminate other foods too. Allow free circulation of air inside the icebox to keep matter properly chilled. Never the icebox to its optimum capacity. Select suitable containers specifically meant for cold hardware to maintain quality as substantially as prevent drying of foods.

• Make sure icebox is clean. Discard old and unwanted matter items, bacterium crapper be passed to fresh food.

• Never mix raw matter such as meat/poultry products with ready-to eat items in the refrigerator.

• Cooked matter should be stored in the icebox or freezer within 2 hours of preparation

• Store seafood in the icebox or freezer

• Remove seafood from icebox meet before cooking

• Food with brawny odors should be stored in render or plastic containers

• Do not store matter with brawny odors near milk, cream that are hypersensitive to tainting

• Use quality plastic bags to twine raw meat. Opt for revealing proof plastic bags

• Store raw meat, poultry or seek in the meat artist

• Store raw matter at 40° F; the freezer, 0° F to andante bacterial ontogeny

• Cook these items within 3-5 life

• Store eggs in original cartons on a shelf and not in the door.

Store Seafood in the Icebox or Freezer

For, an unclean icebox is a breeding ground for bacterium and crapper contaminate other foods too. Allow free circulation of air inside the icebox to keep matter properly chilled. Never alluviation the icebox to its optimum capacity. Select suitable containers specifically meant for cold hardware to maintain quality as substantially as prevent drying of foods.  

• Make sure icebox is clean. Discard old and unwanted matter items, bacterium crapper be passed to fresh food.

• Never mix raw matter such as meat/poultry products with ready-to eat items in the refrigerator.

• Cooked matter should be stored in the icebox or freezer within 2 hours of preparation

• Store seafood in the icebox or freezer

• Remove seafood from icebox meet before cooking

• Food with brawny odors should be stored in render or plastic containers

• Do not store matter with brawny odors near milk, cream that are hypersensitive to tainting

• Use quality plastic bags to twine raw meat. Opt for revealing proof plastic bags

• Store raw meat, poultry or seek in the meat artist

• Store raw matter at 40° F; the freezer, 0° F to andante bacterial ontogeny  • Cook these items within 3-5 life

• Store eggs in original cartons on a shelf and not in the door.

Store Seafood in the Icebox or Freezer posted by Pastry Bakery Recipes.

Posted in: fish and seafood

Seafood Soup

Seafood Soup: When seafood soup is served to start off a meal, it might be a light broth with a few small cubes of fish and perhaps a hint of chives or parsley; or it might be a small bowl of rich creamy bisque or thick North American chowder flavored with milk and cream or with tomatoes.

Add vegetables to a seafood soup, and serve it with rice, noodles or hearty bread, and it becomes substantial enough to play the role of a main course. A mildly seasoned seafood soup that we savored at a Honduran restaurant owed its rich texture and luscious flavor to coconut milk; served with a generous mound of rice, it was a meal in a bowl. Coconut milk often enriches Thai seafood soup entrees, like a satisfying one I ate at a pan-Asian restaurant; it contained noodles, mushrooms and green onions, and was pungent from hot peppers and tangy from lime juice. An usual and very tasty central Vietnamese seafood curry soup that I sampled was embellished with quail eggs, peanuts, noodles, green onions, cilantro leaves and fried onions, and served with a large fried sesame cracker.People use ingredients with which they are familiar. I've even made a tasty fish soup supper by cooking cubes of salmon in a pot of vegetable soup.

Seafood Soup

Most Westerners associate seafood soup with Mediterranean cuisine, which includes many fish soups in addition to the bouillabaisse of France and the ciuppin of Italy. Spanish, Greek, North African and Lebanese cooks all make fish soups matching the produce of the Mediterranean with the region's popular flavors - olive oil, garlic, onions, tomatoes and aromatic herbs.

Because fish cooks rapidly, fish soups are easy to prepare and are ready in less time than most main-course soups. They're great for weight watchers, as they can be fairly low in fat. For a festive version, you can use a little oil to sauté the vegetables and flavor the broth, but for an everyday soup, you can simply simmer the vegetables along with the fish.

My favorite types of fish for soup are those that do not fall apart easily, such as sole, cod or halibut. But as long as the fish is fresh, even if it does not remain in neat chunks, the soup will still taste delicious. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish's natural taste. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood

Fish Scampi in Yellow Bean Sauce

Fish Scampi in Yellow Bean Sauce : For those of you who are very fond of sea-food and want to try to cook and present sea-food own creations, you can try the recipe below, Fish Scampi in Yellow Bean Sauce Recipes.

Ingredients of Fish Scampi in Yellow Bean Sauce Recipes:

1. 800 g carp fillet or scampi
2. 1 handful celery leaves or green coriander (cilantro)
3. 2tablespoon kecap manis (sweet soy sauce)
4. rice flour to coat the fish, salt, pepper

For the Seasoning of Fish Scampi in Yellow Bean Sauce:

1. 1 piece ginger root, 1 cm in long
2. 3 cloves garlic
3. 5 shallot
4. 1/2 teaspoon peppercorns
5. 2 tablespoon taoco (bean paste)
6. 1 cup fish or shrimp stock (broth)

Preparation and how to cook Fish Scampi in Yellow Bean Sauce: Clean the fish or scampi, season with salt and pepper and sprinkle with the flour. Fry in some oil and put to one side.

To make the spice mixture , peel the ginger and garlic  and chop both finely. Peel the shallots and cut into small dice. Fry the shallot and garlic in the oil until golden brown. Add the ginger and stir in the taoco, toosing the pan. Next add the stock and then the peppercorns. Add the fish or scampi and simmer for about 5 minutes, tossing the pan now and again. Season with sauce and garnish with celery and coriander leaves, serve with rice. Quantities Fish Scampi in Yellow Bean Sauce Resipes this is for 4 people. Posted by Pastry Bakery Recipes.

Posted in: fish and seafood