Stirfried crab with curry powder

I love seafood very much. I think there are many people out there loving seafood the same as me. Our menu today is my favorite seafood dish at all time. Every member in my family loves this menu especially my grandmother. However, we don't cook this menu so often at home because crab is quite expensive back home.

Stir Fried Crab with Curry Powder is one of the most popular Thai food. You can find this menu in every restaurant in Thailand. It is so easy to cook. Usually, we cook this menu with whole crab chopped in pieces. However, somebody finds that it is difficult to eat crab with its hard shell. Alternatively, you can use crab meat or mixed seafood instead of whole crab. The taste is still great, I guarantee. Okay, let's get started now.

Ingredients


1 whole crab (5oo grams) , chopped for 3 or 4 pieces
6 tablespoon of cooking oil
5 cloves of garlic, finely chopped
1 egg
1 green onion (cut into short pieces/1 inch long each)
1 onion (cut into small pieces)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon curry powder


Preparation


1. Beat an egg in a bowl
2. Put oyster sauce, light soy sauce, sugar, curry powder into the bowl that we already beat an egg. Stir or beat again until all ingredients getting along
3. Put cooking oil in a pan (medium heat)
4. Put garlic in a pan, stir fried for 2 minutes
5. Put crab in a pan, stir fried for 4 minutes or until it is cooked
6. Put sauce that we prepare in a bowl into a pan, then green onion and onion. Stir fried for another 2 minute.


Now you are done. Try it. You will love this menu like I do. If you don't like to eat crab with the hard shell. You can use crab meat or mixed seafood as well. It is easier to eat and to cook. Well, I have to go now. Enjoy your meal.

See you next time.

Joe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience during his journey. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

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Baked trout stuffed with mushrooms

Ingredients

3 tbsp butter
3 tbsp olive oil
6 cups sliced mushrooms
1 1/2 cups finely chopped onion
1 large celery stalk, finely chopped
3 tbsp minced fresh parsley
3 tbsp minced fresh thyme
4 whole trout (about 12 ounces each), cleaned, boned
2 tbsp fresh lemon juice
1/4 cup butter, melted


Method

Melt 3 tbsp butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper, set aside to cool. Preheat oven to 350¡F. Butter large baking sheet. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill cavity with mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter. Bake until cooked through, about 30 minutes. Transfer to platter, garnish with lemon wedges

Cullen skink

The famous Scottish fish soup made with smoked haddock is called Cullen Skink. Scotland produces delicious fish and this famous, very rich and tasty soup recipe originates from the fishing village of Cullen, in Morayshire, in the north-east of Scotland. At one time this fish would have been cheap and plentiful, and this dish would have been served regularly. But of course with the shortages of fish in the North Sea today, it is now more expensive to buy.

The word "Skink" (which means “essence” in Gaelic) is a soup which was originally made with shin of beef (it was a sort of soup-stew) , but the main ingredients for the Cullen Skink is smoked haddock and potatoes. The traditional way of cooking it was using “Finnan Haddock”, which needs to be skinned after cooking. This is a very fiddly way of making it, but the recipe below is a bit easier.

This Cullen Skink Recipe makes a filling and rich soup and although it can be a meal by itself, it makes a very unusual starter (providing your guests like fish of course). Serve it with thick slices of homemade crusty bread and unsalted butter.

Cullen Skink Recipe Ingredients

A large smoked haddock (weighing around 2lb)
1 large onion, finely chopped.
2 pints pints (1200ml) milk
1 large potato chopped finely
Salt and pepper
1 bay leaf
Chopped parsley



Method

Skin the haddock before cooking.
Place the smoked haddock with milk and bay leaf, in a large pan.
Poach gently for a few minutes.
Remove fish from pan.
Add onion and potato to pan and cook gently until soft.
When the vegetables are soft, remove the bay leaf.
Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you don't have a liquidiser, try a food processor. If you don't have that, then use a potato masher although you won't get such a good smooth creamy texture).
Return to the pan, and add the flaked haddock.
Season with pepper. (You probably won't want extra salt, as the smoked fish usually provides enough salt).
Add chopped parsley.

Serve with homemade bread and unsalted butter.


May Cropley lives in the Kingdom of Fife in Scotland, and is passionate not only about the place with its lovely fishing villages and beaches, but also the history and the ancient castles and palaces, the people, the food, (including recipes) the music and art, poetry, the culture and all things Scottish. All of this, and the Home of Golf at St Andrews are featured on her website.

For further recipes check out Authentic Scottish Food Recipes

Visitors to May's website can contribute Scottish Recipes and Scottish poems.

http://www.scotlands-enchanting-kingdom.com

Article Source: http://EzineArticles.com/?expert=May_Cropley

Poached sole in tomatoes and white wine

INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour

Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.

Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.

INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour

Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.

Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.


Copyright 2005 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is avalable from http://www.amazon.com. A five-star review of the book is also posted on Amazon.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson


Copyright 2005 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is avalable from http://www.amazon.com. A five-star review of the book is also posted on Amazon.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Braised fish in soy sauce

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.

Ingredients:

a). For step 1:

4 ~ 5 slices grass carp (or other fish you prefer)
1 tablespoon cooking wine
1/2 cup soy sauce
b). For step 2:
5 slices of ginger
1 green onion (scallion). Chop into few pieces.
3 tablespoons oil
c). For step 3:


4 star anise
A piece of cinnamon
4 teaspoon sugar
1/2 cup soy sauce
2 cups of water
d). For step 4:


2 tablespoons cooking wine
dash of monosodium glutamate
Method:


Marinate fish in wine and soy sauce for over 2 hours for best result.
Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
Add c) to pot, boil it. Then simmer till thick. Pick out star anises. Add a big spoonful of ketchup and boil up.
Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.
Cooking time: 20 minutes

Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 277.5
Protein: 20.1 g Here is a photo:


http://www.news-blogs.com/_images/free_articles/braised_fish.jpg

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about fine living, visit fine-living.news-blogs.com.

Article Source: http://EzineArticles.com/?expert=Jacklyn_Chen

Salmon with watercress sauce

Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and salmon is one of the richest sources of this health boosting nutrient.

Cooked together with watercress, spring onions and low-fat soft cheese this dish is great to eat all year round.

To serve 4 people you will need;

1 bunch of watercress, chopped

1 bunch of spring onions, chopped

1 tablespoon of extra virgin olive oil

100ml of vegetable stock

100g (4oz) of low-fat soft cheese - if preferred look for a brand which contains a garlic and herb seasoning to add a taste twist

4 salmon fillets - look out for organic or "free range" fish and if in doubt ask your fishmonger or supermarket for advice

Many of the wet fish available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.

We know this recipe is going to be good for us so lets get cooking!

Sauté the chopped onions and watercress in the olive oil, stirring frequently until softened.

Add the vegetable stock and simmer for five minutes.

Liquidize the watercress mixture, add the soft cheese and liquidize again if necessary to form a sauce consistency.

Meanwhile, grill the salmon skin side up for 2 minutes. After 2 minutes turn the salmon over and continue to grill for 2-4 minutes depending on the thickness of the fish.

Serve the salmon with the watercress sauce and seasonal vegetables.

For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.

For advice on eating oily fish to improve your health visit the Fish Oil Diet web page.

Article Source: http://EzineArticles.com/?expert=Jack_Prime