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I never knew or heard about this kind of seafood until recently I was hooked into a tv programmed called Hell’s Kitchen. They always had this in one of their menu so I was intriqued to find out and see what made scallops so special until it deserved to be a dish in a fine dining restaurant.But oh boy they are so darn expensive :s but that didn’t stop me from buying them, to satisfy my curiosity, oh was that the risk you had to take as a foodie. But I thought it was money well spent as I never quite eaten anything like scallops, it’s tender meat, juicy and sweet. Here is a simple recipe that worked really well to preserve the delicate taste of scallops.
For 2-3 persons
Ingredients:
– 6 fresh scallops
– 2 garlic cloves
– 100 gr butter
– Handful parsley
– Splash tabasco
– 6 tbs white wine
– 6 tbs olive oil
– Salt
– 6 tbs fine breadcrumbs
Directions:
– Heat the oven to 220C.
– Make the garlic butter. Place, garlic, parsley and butter in a food processor with the splash of tabasco and blitz until zmooth.
– Place the scallop in each shell, keeping the roe on. Splash each one with 1 tbs white wine to each scallop and 1 tbs olive oil.
– Season with a little salt, then place a tsp garlic butter on top of each scallop.
– Sprinkle breadcrumbs on the top of each scallop.
– Place the scallops in a roasting dish and cook in the oven for 5 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and white wine all bubbling together.
– Serve 3 scallops to a plate or one plate of 6 to share and get tuck in.
Adapted from the book: Fish: the Complete Fish & Seafood Companion by Mitch Tonks
I love love this dish, but then again….it’s darn expensive to buy seafood in Holland so I couldn’t eat this as much as I have liked 😀 So when I got the chance, I would really enjoy it until the last bite.
For 2-3 persons
Ingredients:
– 300 gr shrimps, deveined
– 4 tbs butter
– 5 garlic, minced
– 2 spring onion, sliced
– 5 tbs kecap manis (Indonesian sweet soy sauce)
– 5 tbs worchestershire sauce
– Salt
– Pepper
– 4 tbs lime juice
– 2 tbs vegetable oil
Directions:
– Marinade shrimps in in 2 tbs lime juice for 15 minutes, then wash until clean.
– Heat oil in shallow pan, stir shrimps until it turns color, set aside.
– Heat butter in the same pan, add garlic, stir until garlic turns color and fragrant.
– Add fried shrimp, add kecap manis, worchestershire sauce, salt and pepper.
– Add spring onion, stir throughly and take out from the fire.
– Pour the lime juice over shrimps before serving.
Source: My mother
I first ate this at friend’s of masbul, Ron and Marie-Anne. They would invite us for dinner from time to time and her dishes were always wonderful. I thought this was a nice dish which look classy yet so easy to make.
Ingredients:
– 1 pack ready made puff pastry
– 1 can salmon in water, drained
– 1 tub garlic soft cheese (I used boursin)
– Freshly ground black pepper
– Parsley (optional)
– 1 egg yolk, lightly whisk
Directions:
– Preheat oven to 200C and thaw the puff pastry.
– Rolled out puff pastry and filled with a tbs garlic cheese and salmon.
– Sprinkle generously with black pepper and parsley.
– Shape the puff pastry as you like and brush the surface with egg yolk.
– Bake in the oven according to the puff pastry direction or until golden brown (mine was 20 minutes)
Source: Marie-Anne
They say Bandung is Paris van Java because of it’s beatiful city and has cool climate if compared to Jakarta. But besides being beautiful it’s also sources of many nice Indonesian meal like this one.
Can feed more than 6 persons 😉
Ingredients:
– 500 gr tenggiri fish (Spanish Mackerel)
– 2 tsp salt
– 2 tbs dried shrimp
– 2 spring onion, sliced thinly
– 50 gr flour
– 200 gr tapioca flour
– 4 garlic
– 2 tsp salt
– 150 gr chayote
– 150 ml water
– 2 potato cut into 4 parts
– 2 boiled egg
– 2 bitter gourd, cut 5 cm and throw away the seeds inside
– 2 big leaves of white cabbage, shimmer in hot water
– Small wantan skin
Directions:
– Blend fish with dried shrimp, flour, tapioca, garlic, salt and chayote in a food processor into a smooth paste. Add sliced spring onion.
– Divide into 4 parts, fill the bitter gourd, white cabbage, potato with the fish paste.
– Make the rest of the fish paste with .
– Steamed in a steamer until done for 20-30 minutes.
– Cut into bite size pieces, serve with peanut sauce, squeezed kaffir lime juice and kecap manis (Indonesian sweet soy sauce)
Peanut Sauce
– 200 gr fried peanut
– 2 tsp Indonesian palm sugar
– 1 tsp salt
– Kecap manis (Indonesian sweet soy sauce)
– 50 gr boiled potato
– Water
– Blend all ingredients in a food processor until smooth.
– Mix with enough water to form a sauce.
– Heat up in a pan with low fire until thick and oily.
Source: Sexy Chef (Mbak Rieke)
This dish is typical Balinese dish, it’s so full of flavour and real good to eat with steamed white rice.
For 4-6 people
Ingredients:
– 500gr tuna fillet
– 6 tbs vegetable oil
– 150 gr sambal matah
– Freshly ground black pepper
For the marinade:
– 5 candlenuts
– 1 tsp dried shrimp paste
– 2 sp sugar
– 4 cm fresh ginger, peeled and finely chopped
– 1 tsp tamarind pulp
Directions:
– To make the marinade, use a pestle and mortar to pound the candlenuts, shrimp paste and sugar to a fine paste.
– Add the ginger and tamarind, pound again to a paste.
– Add the tuna to the marinade and leave to soak up the flavours about 15 minutes. Remove the tuna.
– Heat the oil in a wok and fry the tuna quickly on each side until golden. Remove the fish from the wok and mix it with the sambal matah and black pepper.
– Serve with steamed white rice.
Source: The Bali Cookbook by Lonny Gerungan
I think there are many Indonesian’s dish with peanut sauce 😀 and this is one of them. If you couldn’t find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken. For 4 persons
Ingredients: – 250gr king mackerel fillet, minced– 250ml ice water– 250gr tapioca flour– 2 stalk of spring onion, sliced thinly– 3 garlic, minced– Salt– Pepper– Tofu– Small spring roll skin– Oil for deep frying
Condiments:
– Kecap manis (Indonesian sweet soy sauce)
– Chili sauce
– Kaffir lime
– Peanut Sauce
Peanut Sauce:
– 2 red chili (more or less depending on your taste buds)
– 2 bird’s eye chili (more or less depending on your taste buds)
– 1 tsp salt
– 1 garlic
– 5 candlenut
– 100 gr fried peanut
– 1 tbs shredded palm sugar
– 150 ml water
– 2 tsp vinegar
– Pound all ingredients in a kitchen processor until smooth.
– Add water until desired consistency.
Directions:
– Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
– Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
– Take one spring roll skin and fill with fishpaste. Form into a dumpling.
– Heat oil for deep frying and fry all until golden brown.
– Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
– Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.
Source: Resep Dekap
People, is it tom yum kung or tom yum goong? I need some “pencerahan”. Because when I ask “mbah” Google, both those two names showed up.
This month’s theme for masbar is tom yum kung, one soup dish from Thailand. Nowadays Thai food can be considered as equally famous as other famous Asian cuisine; Chinese and Indian food. When will Indonesian food can be as famous as them?
I was too lazy to google for other recipe so when Deetha said she had one, I immediately copied that…hehe. With some modification as I didn’t have some of the ingredients listed.
So here we go.
For 2 persons
Ingredients:
– 600 ml water
– 100 g shrimps/prawns, shelled, and deveined
– 2 garlic cloves, minced
– 3 kaffir lime leaves (bai-ma-krut)
– 3 thin slices fresh or dried galangal (kha)
– ¼ cup fish sauce (nam pla)
– 2 stalks lemon glass/cironella (ta-khrai), lower 1/3 portion only, cut into 1-in (2,3 cm) lengths
– 2 green onions, sliced
– 5 hot green Thai chilli peppers (phrik khi nu), optional
– ½ cup sliced shitakee mushrooms
– 60 ml lime juice
– 1 tablespoon chopped cilantro/coriander leaves (bai phak chi)
Directions:
– Bring the stock to a boil over medium heat.
– Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chili peppers, if using.
– Simmer for 2 minutes.
– Add the shrimp and reheat to boiling.
– Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute.
– When the shrimps are cooked, place the lime juice and chili paste in a serving bowl.
– Pour the soup into the bowl, stir, and garnish with cilantro leaves.
Source: Adapted from book Amazing Tastes of Thailand through Deetha
PS: Don’t forget to participate in my foodie event 😀
I’m a big fan of Hell’s Kitchen, right now I’m currently watching the 4th seasons. And what caught my eyes besides the show itself was of course the food that is being served there. One of the appetizer that I always seen there was Risotto. So I was intrigued to give it a try. This one was very easy, tasty and fast to make. Just make sure you add lemon juice only if you like as it depend on your taste buds whether you would like it or not.
For 4 persons
Ingredients:
– 1 onion finely chopped
– 2 tbsp olive oil
– 350gr risotto rice , such as Arborio
– 1 garlic clove finely chopped
– 1½ l boiling vegetable stock
– 170g pack smoked salmon chopped
– 3 tbsp flat-leaf parsley chopped
– Grated lemon zest plus squeeze of juice
– Handful rocket
– Black pepper
Directions:
– Fry the onion in the oil for 5 minutes. Add the rice and garlic, then cook for 2 minutes, stirring continuously.
– Pour in a third of the stock and set the timer to 20 minutes.
– Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
– Pour in the last of the stock, stir, then simmer until cooked and creamy.
– Take from the heat and add the chopped salmon, parsley and lemon zest.
– Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
– Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.
– Serve topped with reserved salmon (roughly torn) and some rocket.
Source: BBC GoodFood Magazine April 2008
PS: Don’t forget to participate in my foodie event 😀
I really missed this humble dish which was always made by my mother at home. Then when I visited the fish stall at the Saturday market I found this fish, the Dutch name was Spierring. Judging from the size I think it was not anchovy but I thought I give it a try. Boy they made up my craving for my mother Gimbal Teri.
Ingredients:
– 200gr anchovy
– 3 garlic minced
– 1/2 cup flour
– 1 egg
– Salt
– Pepper
– 1tsp candlenut
– Water
– Oil for deep frying
Directions:
– Wash anchovy and patted dry.
– Mix flour with some water, egg, candlenut, salt and pepper. The result should be somewhat thick.
– Heat oil in a big pan, shape the fritter with a spoon, deep fry anchovy mixture until golden brown.
Source: My mother
I love watching all kinds of cooking show or even cooking contest. One of them is Hell’s Kitchen with Gordon Ramsay. Last week I watched episode 6 of seasons 4 where the red team (the girls) made pan fried fish with mango salsa. I thought how refreshing, fish with mango salsa. So I made it and I was right hmm yummy……you should try it too.
For 2 persons
Ingredients:
– 2 slices of white fish fillet (I used Pangasius)
– 1 tbs lime juice
– Five spice powder
– Salt
– Pepper
– 1 egg beaten
– Bread crumbs
– Oil
– Mango salsa
– Green Salad leaves
Directions:
– Pour lime juice over the fish.
– Rub salt, pepper and five spice powder over the fish.
– Dip the fish in the egg and coat with the breadcrumbs.
– Heat oil in a pan and add fish, cook for 3 minutes or until one side is done, flip the fish.
– Continue cooking until the other side is also done.
– Serve hot with mango salsa and green salad.
Mango salsa:
– 1/2 mango cubed
– 1/2 tomato cubed
– 1/2 chili sliced
– 1/2 red onion cubed
– Cilantro chopped
– Lime juice
– Mix all ingredients, keep in the refrigerator until it’s ready to be served
Source: Inspired by Hell’s Kitchen
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