Yum June 2016 ~ Fish and Seafood Recipes Worldwide

All about fish and seafood recipes, life and anything in between.

Sunday, June 26, 2016

Bicol Express Crab Curry #SeafoodRecipesWorldwide





Bicol Express Crab Curry #SeafoodRecipesWorldwide


This dish is a combination of Indian and Portuguese especially the coconut milk that gives the overall taste to the dish. The spiciness or hotness can be adjusted according to your preference. If crabs is not available, substitute it lobster, fish, chicken or explore other seafoods or meats.

Ingredients:

1 pound crabmeat - mixed with whole crab
1 tablespoon coriander seeds
1 tablespoon black peppercorns
6 cloves
8 cardamom pods
1 tablespoon turmeric
1 teaspoon cumin
2 teaspoons fenugreek
1 tablespoon vegetable oil or clarified butter
2 medium onion, 1 chopped fine and 1 sliced
2 garlic cloves, minced
2-3 small fresh chiles, such as serrano or Thai, chopped
2 tablespoons fresh ginger, minced
1 14-ounce can of coconut milk
1/4 cup grated coconut (fresh, if possible)
1 heaping tablespoon tamarind paste
Salt
1/2 cup chopped cilantro

Procedures:

1. Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, cumin and fenugreek.

2. Saute the chopped onion and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and ginger and cook for another 2 minutes, stirring occasionally.

3. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.

4. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.

5. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed.

6. Mix in the crab and cook until just heated, maybe 2-3 minutes. Stir in the cilantro and serve over rice.




Monday, June 6, 2016

Pork and Crab Meats in Crab Shells #SeafoodRecipesWorldwide





Pork and Crab Meats in Crab Shells #SeafoodRecipesWorldwide

A versatile way to cook crab and pork meats with-a-twist. Impress your friends and family members with the Thai tradition of elaborate food presentation, such as using crab shells to serve a crab meat and pork stuffing.

Ingredients:

3 large whole crabs
1 cup ground pork
1 tablespoon Premium Fish Sauce
1/2 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
3 tablespoons fine breadcrumbs
2 cups vegetable oil (for deep frying)
Fresh cilantro sprigs (optional)
Red chile, thinly sliced (optional)

Procedures:

(1) Rinse crabs and place crabs in steamer basket. Cook on high heat 5 to 8 minutes. Cool crabs slightly. Remove meat from crabs and place in bowl. Reserve crab shell bodies. Mix crab meat with pork, fish sauce, cilantro, garlic, salt, pepper and 1 beaten egg until well blended. Stuff mixture into crab shells.

(2) Beat remaining egg in small bowl. With a spoon or small brush, brush egg on top of the crab and pork stuffing. Press into the breadcrumbs.

(3) Heat oil in large skillet on medium-high heat. Place the stuffed crabs, breadcrumb side down, into the oil. Fry 3 to 5 minutes or until breadcrumbs are golden brown. Garnish with cilantro sprigs and chile slices, if desired. Serves 3