What you will need:
6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt and freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving.
1. Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
2. Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
Yield: 4 servings.
Source: NY Times
Wednesday, September 16, 2009
Tuesday, September 08, 2009
Fried Clams in Chilli
Clams (locally called lala) are popular in this part of the world. You can cook them in soup with or without Chinese wine or you can stir-fry them with a few varieties of condiments and ingredients. If you like these mollusc spicy, fry them with chillis or black pepper or simply fry them with garlic and spring onions.
Here is a recipe for FRIED LALA WITH CHILLI
Ingredients
600g fresh lala
1 clove garlic (smashed)
2.5cm piece of ginger, finely sliced
6 bird’s-eye chillies, finely cut
1 tablespoon fermented black beans (taucheong)
A few drops of light soy sauce
Salt and sugar to taste
A dash of Chinese wine (optional)
Method
Saute the smashed garlic, ginger and bird’s-eye chillies until fragrant.
Add the fermented black beans, light soy sauce, sugar and salt.
Throw in the lala and fry until cooked but not overdone, lest the texture of the flesh be rubbery.
Add a dash of wine (if using).
Dish up and serve hot.
Source: The Star
Here is a recipe for FRIED LALA WITH CHILLI
Ingredients
600g fresh lala
1 clove garlic (smashed)
2.5cm piece of ginger, finely sliced
6 bird’s-eye chillies, finely cut
1 tablespoon fermented black beans (taucheong)
A few drops of light soy sauce
Salt and sugar to taste
A dash of Chinese wine (optional)
Method
Saute the smashed garlic, ginger and bird’s-eye chillies until fragrant.
Add the fermented black beans, light soy sauce, sugar and salt.
Throw in the lala and fry until cooked but not overdone, lest the texture of the flesh be rubbery.
Add a dash of wine (if using).
Dish up and serve hot.
Source: The Star
Saturday, August 08, 2009
A Recipe for Health - Pizza Margherita
If you love pizzas, here is a healthful pizza recipe.
This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry. So it’s really not a pizza, more like a tart...MARTHA ROSE SHULMAN of the NY Times.
For the garlic olive oil:
1/2 cup extra virgin olive oil
3 garlic cloves, halved, green shoots removed, and minced
Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.
For the pizza:
1/2 batch whole wheat pizza dough
2 tablespoons garlic olive oil (above)
3/4 cup grated mozzarella or crumbled goat cheese
About 2 pounds ripe tomatoes, sliced about 1/4 inch thick (I like to use a mix of mostly red with some yellow and green tomatoes)
Coarse salt and freshly ground pepper to taste
Several fresh basil leaves, torn into small pieces
1. Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.
2. Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.
3. Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.
Yield: One 12- to 14-inch pizza.
Advance preparation: The dough can be made up to three days ahead and held in the refrigerator. The pizza can be served at room temperature.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry. So it’s really not a pizza, more like a tart...MARTHA ROSE SHULMAN of the NY Times.
For the garlic olive oil:
1/2 cup extra virgin olive oil
3 garlic cloves, halved, green shoots removed, and minced
Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.
For the pizza:
1/2 batch whole wheat pizza dough
2 tablespoons garlic olive oil (above)
3/4 cup grated mozzarella or crumbled goat cheese
About 2 pounds ripe tomatoes, sliced about 1/4 inch thick (I like to use a mix of mostly red with some yellow and green tomatoes)
Coarse salt and freshly ground pepper to taste
Several fresh basil leaves, torn into small pieces
1. Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.
2. Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.
3. Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.
Yield: One 12- to 14-inch pizza.
Advance preparation: The dough can be made up to three days ahead and held in the refrigerator. The pizza can be served at room temperature.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
Thursday, July 30, 2009
101 Simple Salads
Salads are the fastest food to prepare and they are healthful too. Here for you to try them are 101 Simple Salads for the Season.
Hope you are having a wonderful summer!
Wednesday, July 29, 2009
Scrambled Eggs and Beancurd (Tofu)
Here is another recipe for tofu or beancurd that can go very well with rice or rice porridge.
Ingredients
# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves
Seasoning
# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules
Method
Dice beancurd and drain in a plastic colander until all excess water is completely drained.
Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.
Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.
Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.
Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.
Recipe by Amy Beh of The Star
Ingredients
# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves
Seasoning
# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules
Method
Dice beancurd and drain in a plastic colander until all excess water is completely drained.
Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.
Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.
Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.
Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.
Recipe by Amy Beh of The Star
Subscribe to:
Posts (Atom)