Baked Seafood Otah In Coconut

Baked Seafood Otah In Coconut

Baked Seafood Otah

Baked Seafood Otah 4

Baked Seafood Otah 1

Baked Seafood Otah 2
Ingredients
1 young coconut
(drain the water and scraped out the flesh)
Some kaduk Leaves (optional)

Herbs Leave slice thiny
3 kaffir leaves
1 small piece turmeric leaf
1 sprig basil leave

Minced Coarsely Meat
200 g Batang fish meat
200 g prawn meat
2 squids meat
200 g crab meat

Sauce Ingredients
1 tsp gula melaka
1 tbsp Nam Pla
200 ml Ayam Brand Coconut Milk
2 eggs – lightly beaten
1 tsp sugar
1/2 tbsp corn flour
1 tbsp kerisik

Blended Ingredient
8 shallots
1 inch turmeric
2 stalks lemongrass
1 inch galangal
3 cloves garlic
20 dried chillies – soaked in hot water till soft
3 candlenuts
1 tsp coriander powder
1/2 inch toasted belacan
1 tsp oil
50 ml water

Method
1) Heat 2 tbsp of oil in a wok and saute blended ingredients till aromatic, add in fish and prawns, stir well.
2) Add in the sauce ingredients, squids. crab meat and including the coconut flesh, mix well and transfer into the coconut shell. (lay the base of the coconut shell with kaduk leaves).
3) Bake in pre heated oven 180C for 30-40 minutes until the otah boils and becomes almost dry.
4) Serve hot.

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The Ocean’s Yield Of Prosperity (Seafood In the Bag)

Seafood In the Bag.jpg

Ingredients
3 flower crabs – washed and quartered
1/2 kg medium or large prawns
6 crayfish – halved

200 clams (lala)
8-10 pieces fresh scallots
6 hotdogs – cut into 3 parts
2 sweet corns – cut to your prefered size
Broccoli – florets and blanced in boiling water with salt and oil
12 Bastragi Mini Potato (cooked in boiling water till 1/2 cooked)

1 packet CP concentrated Chicken broth
11/2 tbsp minced garlic
120 g butter
White wine or Hua Tiao Jiu (optional)

Method
1) Heat butter in a wok and saute minced garlic till fragrant, add in all the seafood except scallops and clams till well mixed. Add in the chicken broth, clams, stir to mix, cover and simmer for 3 minutes.
2) Lined a baking tray with aluminum foil, lined with potatoes, sweetcorn, hotdogs, broccoli and arrange with crabs, prawns, clams, crayfish and scallops on top. Wrap up like a bag.
3) Baked in pre heated oven (250 C) for 20-25 minutes. Serve hot with fried noodle or spaghetti and Asian Slaw.

Fresh Cockles With Spicy Tangy Chilli Garlic Sauce

chilli-garlic-sauce-with-cockles

Ingredients
500 -1 kg fresh cockles – washed in water a few times, drained and set aside

Sauce Ingredients (pounded roughly)
8 chilli padi
6 cloves garlic

Juice of 1 lime
1 tsp sugar
1/2 tsp salt
1 tsp light soy sauce
White vinegar to taste

Method
1)  Place drained cockles in big pot, pour hot boiling water over it and give a stir. Let it rest for 8 seconds, pour away the hot water.
2) Crack open the shell and remove any sand inside, place the 1/2 shell cockles on a serving plate. Meanwhile mix the pounded ingredients with lime juice, sugar, salt, light soy sauce and vinegar to taste. Taste accordingly anf adjust to your preference.
3) Pour the mixed sauce over the cockles and put inside the fridge to chilli . Take out when ready to consume.

Dried Prawns Masala

Dried Masala Prawn.jpg

Ingredients
1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

Method
1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Caramelized Tomato Sauce Prawns

Caramelized Tomato Sauce Prawns.jpg

Ingredients
1/2 kg medium or large prawns – trimmed off feelers
(fried with oil till golden, set aside)

3 stalks spring onions – washed and cut into 3 inch in lenghwise
1 stalk coriander leave – chopped

Minced Ingredients
1 inch ginger
5 cloves garlic
4-5 chilli padi

Sauce Ingredients
4 tbsp tomato ketchup
11/2 tbsp chilli sauce
1 tsp black vinegar
1 tbsp light soy sauce
125 ml water
21/2 tbsp sugar
Salt and pepper to taste
1/2 tsp seasoning powder
1 tsp corn flour

Method

1) Heat wok with oil and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Lower heat and continue to simmer till sauce starts to thicken.
2) Add in prawns and spring onions, toss quickly on high heat and when sauce thickens,
transfer to serving plate.
3) Serve hot and garnish with coriander leave.

Oriental Rice and Seafood

Oriental Seafood Rice.jpg

Ingredients
4 cups rice – washed and put in the rice cooker

Ingredients A
2 small squids – cut into rings
2 small crabs – halved
10 medium prawns
1 cup small la la/clams
150 g chicken meat – cube
2 tbsp dried shrimp
1/2 cup green peas
1/2 cup diced carrots

Ingredients B
Sauce Ingredients
Prawns stock (enough to cover the rice)
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1/2 tsp white pepper
1 tsp abalone sauce
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
Salt to taste
1/2 tsp sesame oil

Method
1) Mix rice with Ingredients A and B together well. Cook the rice in rice cooker. When cooked, using a chopstick to stir through and mix well together.
2) Serve hot as one dish or with stir fry vegetables and soup.

 

Spicy & Tangy Seafood Salad

Spicy & Tangy Seafood Salad.jpg
Seafood Salad.jpg

Ingredients
10 medium prawns
2 sotong –  washed and cut into criss-cross pattern
2 hard boiled egg – shelled and quartered
Thai Kuey Teow (fry till crispy and place on serving plate)
4 red/green small chilli padi

Sliced Spices
3 pieces kaffir leave
1/2 bunga kantan
1 sprig daun kesom
2 stalks lemongrass (white part)
1 fresh red chilli
3 shallots

Sauce Ingredients
1 Knorr Tom Yum cube
1/2 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tbsp gula melaka
Juice of 1 lime
1 tbsp fish sauce
2 tbsp Thai Suki Sauce
1 tsp abalone sauce
1 tsp oyster sauce
(Combined altogether and bring to a boil in a small pot)

Method
1) Bring a pot of water to a boil and blanch prawns and sotong. Drain and transfer to a basin of icy water (to maintain freshness).
2) In a mixing bowl, add sauce ingredients, prawns and sotong. Lastly add in sliced spices and stir to mix and combine evenly with the sauce.
3) Place on top of crispy Kuey Teow and garnish with eggs and small chilli padi.

Stuffed Sotong With Mashed Potato In Rendang Sauce

Stuffed Sotong With Mashed Potato 1.jpg
Stuffed Sotong With Mashed Potato.jpg

Ingredients
1 kg medium size sotong – cleaned and pat dry
2 potatoes – cut into small cubes and steamed till soft (mashed it)
1/2 egg white
1 tsp corn flour
Fried shallots
1 big onion – diced finely
1 fresh red chilli – sliced
1 tbsp tomato sauce
3 kaffir leaves – shredded
1/2 turmeric leaf – shredded

Blended Ingredients
2 stalks lemongrass
20 dried chillies – soaked till soft (3 tbsp chilli paste)
6 garlics
1 big onion
5 shallots
2 cm ginger
2 inch galangal
2 inch turmeric
50 ml water

Seasoning Ingredients
2 tbsp gula melaka
2 pieces Asam Keping
1 tbsp kerisik
100 ml santan (Kara brand)
Salt & sugar to taste
2 kaffir leave
1/2 turmeric leaf
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
Water (optional)

M ethod
1) In a big mixing bowl, add chopped onion, mashed potato, egg white,  fried shallots, chilli, corn flour,  1/2 tsp salt, pinch of black pepper, stir mix to combine evenly.
2) Stuffed the potato mixture into sotong till 3/4 full, put back the tentacles and secure with a toothpick. Do the same to the rest of the sotong. Set aside.
3) Heat oil in a wok and saute blended ingredients till aromatic, add tomato sauce, kaffir leaf, turmeric leaf and continue to saute till oil separates. Add in seasoning ingredients, stir to combine well. Simmer over low heat till sauce thickens, taste accordingly and adjust to your preference.
4) Add in stuffed sotong (chicken breast meat) and stir to mix well with the gravy. Cook for about 10 minutes or until sotong is just cooked. DO NOT OVERCOOK or the sotong will become rubbery.
5) Dish out to serving plate and slice to your preference and sprinkle with shredded kaffir & turmeric leaves.


Chicken Meat with Mashed Potato In Rendang Sauce

Using the same ingredients and method from Stuffed Sotong

(Slice breast meat thinly and flatten with a rolling pin or mallet, sprinkle with corn flour and spread with potato mixture, roll it up and secure with a toothpick).

Stir Fry La La with Plum Sauce and Pineapple

Stir Fry LaLa with Plum Sauce and Pineapple.jpg

Ingredients
600g la la – washed and drained
1 cup of mixed chopped coriander leaves and spring onions

Minced Ingredients
4 cloves garlic
7 sliced ginger

Sauce Ingredients
1/2 tbsp soy bean paste
11/2 tbsp plum sauce
2 tbsp Lingham Chilli sauce
1/2 tbsp sugar
125 ml water

1/2 tbsp corn flour (mixed with 2 tbsp water)

Salt to taste (optional)

Method
1) Heat up wok with oil and saute minced ingredients till aromatic, add in la la and continue to stir fry till la la opens.
2) Add in sauce ingredients and when it starts to boil and most of the lala have opened, add the pineapple and thicken with cornstarch. Adjust taste to your preference.
3) Toss briefly to ensure everything is combined evenly. Turn off heat and sprinkle the chopped coriander leaves and spring onion.
4) Serve hot.

Ikan Cencaru Bakar Sumbat Sambal

Ikan Cencaru Sumbat
Ikan Cencaru Sumbat 1.jpg
Ikan Cencaru Sumbat 2.jpg
Ingredients
4-5 ikan cencaru/ikan selar/kembung or stingray
Salt and turmeric powder for marinading
1 tsp tamarind paste (mixed with 2 tbsp water)

Some pandan leaves/banana leaf

Blended Ingredients (for stuffing)
15 dried chillies – soak till soft
3 red fresh chillies
3 cloves garlic
8 shallots
1 inch toasted belacan
11/2 tbsp curry fish powder
1 inch ginger
2 stalks lemongrass
3 pieces candle nut
1 tbsp tamarind paste (mixed with water to make 50 ml)

Method
1) Clean cencaru fsh and slit on both side. Season with salt, turmeric powder and tamarind water for 30 minutes.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Season with salt and sugar. Simmer till sauce thickened and colour becomes darker. Dished and set aside.
3) Meanwhile, deep fry cencaru fish till cooked and crisp. Drained and set aside. When sambal has cool completely, stuffed onto the both of the slits of the fish. Drizzle some calamansi over it and serve with Air Assam. (please refer to my homemade sauce)

Another way is to stuff the sambal to the fish and wrapped the pandan/banana leaf around the fish and baked/grill in the oven till fish is cooked through.