Archive for the ‘Seafood’ Category

* Pulut Panggang

Posted on August 1st, 2015 by Linda. Filed under Coconut Milk, Cuisine, Glutinuous Rice, Grill, Malaysian, Sear, Shrimp, Steam, Street Foods.


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Way back when I was 15, I sat for my “domestic science” final exam (and that was the extend of my formal culinary education).  I chose to make this snack of sweet rice rolls with a spicy shrimp filling.  It encompassed, steaming, sauteing, grilling – 3 in 1 – what’s more a guarantee to wow the examiner.  And I got an “A”.  I practised like 30 times on my family, and needless to say I have not made this since that exam 3+ decades ago.  This is the exact recipe, translated from Malay and below is a copy of my recipe book – oh what beautiful cursive handwriting I had then!

2 cups sweet glutinous rice
2 pieces pandan, tied into knots each
2 cups coconut milk, reserve 2 Tablespoons
1 teaspoon kosher salt

4 oz shrimp, peeled, cleaned, cut into ½ inch dice
1 slice ginger, finely minced
½ inch turmeric, finely minced
1 stalk lemongrass, finely sliced
2 shallots, finely minced
1 Fresno chili, finely minced
½ teaspoon red pepper flakes
½ teaspoon fennel, toasted, ground
2 Tablespoons water
½ cup shredded coconut, reconstituted with a little water
½ teaspoon kosher salt
8 Banana leaves 4X 6”, blanched in hot water

Preparing the rice.
Wash the rice. Place rice into two separate bowls and add water till it covers the rice by 1 inch.  Let rice soak at least 6 hours to overnight.

Cooking the rice.
Drain rice. Place the rice evenly on a cheesecloth.   Place in a steamer rack. Add a knot of pandan to each of the rice. Steam for about 10 minutes. In the meantime, stir in salt to the coconut milk. Add milk to the rice, enough to barely cover, and stir to mix. Continue steaming for another 15 minutes. Test for doneness i.e., the rice is tender and cooked through.

Cooking the shrimp filling
Heat oil in a skillet, add finely minced gingers, lemongrass and cook until fragrant. Add shrimp and shallots, fresno chili, red pepper flakes and fennel, and water and cook another minute until fragrant. Add coconut and salt to taste.   Cook until mixture is dry.

Wrapping the parcel
Blanch banana leave to soften. Brush with coconut milk. Place two heaping tablepoons of cooked rice in the center, followed by a scant tablespoon of filling. Spread to form a log. Roll up the cylinder and seal the ends with toothpick. Place on grill until browned and fragrant.

Serves 8

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* Pork and Shrimp Dipping Sauce with Crispy Rice Crackers

Posted on January 17th, 2015 by Linda. Filed under Appetizer, Cooking Method, Course, Cuisine, Deep Fry, Pork, Shrimp.


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Khao Tung Na Tung.  A delicious mouthful.   I call it Super tasty Thai nachos.  Make this for your next Superbowl party.

Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them.  Fry them just lightly till it puffs and rises to the top.  It should be fair and white, not golden.

½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots

1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder

1 shallot, sliced thinly
2 Tablespoons peanuts, crushed

Prepare the spice paste:  Using a mortar and pestle, grind the garlic and cilantro roots to a paste.  Set aside.

Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears.  (If it does not separate, add a tablespoon of oil, preferably coconut oil)  Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes.  Add coconut milk and bring to a simmer.  Add ground pork and break into tiny pieces.  Season with, fish sauce, sugar, pepper and chili.   Add shrimp and remove from heat.  The residual heat will cook the shrimp.  Toss in sliced shallots.  Transfer to a serving bowl and drizzle with the coconut cream to finish.  Serve with rice crackers.

Serves: 6

Rice Crackers

2 cups cooked rice
Silpat

With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick.  Run a pastry cutter to make 2X2 inch square marks.  Place in an oven 220F for 2-3 hours* until rice is crisp and firm.  Break into squares.

* You can also dry in the sun or use a dehydrator.

Frying the crackers:  Heat a pot of oil, about 2 inches deep.  When oil is hot, test with a wooden stick that bubbles appear.  Drop the crackers in and it should puff up and float.  Remove immediately and place on draining rack.

 

 

 

 

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* Thai Curry Crabs

Posted on January 17th, 2015 by Linda. Filed under Cooking Method, Course, Crab, Cuisine, Entree, Fish sauce, Stir Fry, Thai.


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OMG, this is too good.  We made this in Thai class at Cavallo today.  With a sauce made from coconut milk, evaporated milk, eggs, oil and crab roe, it has to be nothing but velvety good to make up for the calories!

Chef’s tip:  The sauce is like making a bearnaise or hollandaise.  When you add the eggs in, it is crucial that you temper the eggs first by adding the hot liquid to the eggs, before whisking the tempered eggs back into the pot.  Once eggs are added, do not overcook or the egg will scramble.

Sauce:
2 cups coconut milk
½ cup evaporated milk
1 Tablespoon Maggi seasoning, or Braggs liquid amino
2 Tablespoons fish sauce
2 Tablespoons cup palm sugar

2 Tablespoons cornstarch mixed with 3 Tablespoons cold water

2 Dungeness crabs (2 ½ lbs each) – uncooked, cut into 6 pieces each

1/4 cup rice bran oil
5 cloves garlic, lightly smashed
1 small yellow onion, cut into thin strips
1 cup Chinese celery, cut into 2 inches sprigs
2 Fresno chili, seeded, cut into thin strips
1 Tablespoon turmeric powder
2 Tablespoons Madras curry powder
1 cup green onions, sliced into 2 inches strips

3 eggs, beaten
½ cup red chili oil

Cilantro for garnish

Preparing mise-en-place

Mix sauce ingredients together.  Set aside. Mix cornstarch with water; set aside.  Cut vegetables and place on baking sheet mise en place.   In a separate bowl, beat egg with red oil; set aside.

Preparing the crab
Ask your fishmonger to kill,  clean and cut the into 6 the crab, but you must cook it within 2-3 hours of killing. Pat dry shellfish. Include the crab roe.

Heat oil in wok.  Fry shellfish including crab roe till bright vermillion red and fragrant.  Remove crabs from wok.  Do not wash wok!   Using same wok, brown garlic with remaining oil till fragrant; about 1 minute.  Add onions, celery and fresno fry till slightly softened.  Add curry powder and turmeric powder and fry till fragrant.  Add the sauce ingredient mixture from your mise set,  then bring to a boil. When boiling, add cornstarch mixture and stir to thicken.  Taste for seasoning.

Ladle a few tablespoons of the hot sauce into the eggs-oil mixture, while whisking.  When eggs are tempered, then slowly add the eggs back into the sauce, while whisking till it thickens.  Add back the crab. Mix well.  Sauce should envelope the crab.   Cover to steam for 2 minutes under low heat.   Do not let the egg scramble.  Add in the green onions.  Toss.  Serve immediately with garnish of cilantro.

Serves: 6

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