Latest Seafood Cuisine Recipes | Eats - Your Good Food Guide

Tomyam Quaker Oats

Monday, September 06, 2010

Amal pemakanan sihat termasuk mengambil oat pulihara kesihatan

Ingredient

1/3 cawan Quaker Oats Cepat Dimasak
3 cawan air
2 sudu besar pes tomyam
50 gram udang - dibuang kulitnya
50 gram hirisan ikan - dihiris nipis
50 gram sotong - dibersihkan dan dipotong gegelang
2 helai daun limau purut yang sudah dibersihkan
3 biji cili padi - ditumbuk sedikit

Method

1. Panaskan tiga cawan air dalam periuk.

2. Setelah mendidih, masukkan pes tom yam, cili padi dan daun limau purut.

3. Kacau dan masukkan hirisan ikan, udang dan sotong.

4. Setelah mendidih sekali lagi, masukkan Quaker Oats Cepat Dimasak.

5. Alih, masukkan ke dalam mangkuk dan hidangkan dengan segera.

Hidangan udang-daging Surf & Turf

Friday, July 16, 2010

Makanan laut boleh dihidangkan bersama kumpulan makanan berbeza seperti daging

Ingredient

Bahan A:
20 gram stok ayam
60 gram serbuk penambah perisa
15 gram lada hitam (dikisar menjadi serbuk)
15 gram lada putih (dikisar menjadi serbuk)
15 gram serbuk paprika
5 gram daun rosemary
120 gram minyak jagung
1/2 biji lemon (untuk diperah)

Bahan B:
5 ekor udang harimau
200 gram kepingan daging (bahagian rusuk)

Bahan C:
200 gram ubi kentang Holland (potong dadu dan digoreng seketika)
20 gram daun salad Romaine
150 gram ratatuile (campuran tomato, lada benggala, zukini dan puri tomato)

Method

1 - BAHAN...daging, udang, serbuk lada hitam, serbuk lada putih, daun rosemary,
serbuk paprika, stok ayam dan minyak jagung.

2 - GAULKAN...perap bahan A dengan bahan B lalu dibiarkan seketika supaya ia meresap terutama ke dalam daging.

3 - LEBIH RASA...perahkan setengah biji lemon pada udang dan daging.

4 - BAKAR...bakar udang yang sudah diperap dengan bahan A itu selama lima minit manakala tujuh minit untuk daging.

5 - SEDIA...letakkan udang dan daging di atas pinggan, kemudian dihidangkan bersama
bahan C. Sedia untuk dimakan.

Sup Sirip Ikan Yu

Thursday, July 01, 2010

Dibuka lebih setahun lalu, restoran yang mendapat pengiktirafan halal Jabatan Kemajuan Islam Malaysia (Jakim) itu menyediakan lebih 60 menu makanan dan 40 jenis minuman.

Ingredient

1. Sirip ikan yu (segenggam)

2. 10 gram pati ayam

3. 5 gram serbuk pati ayam

4. 3 gram serbuk lada putih

5. 5 gram jejari isi ketam

6. 10 gram isi ketam

7. 3 gram tepung kentang

8. Sedikit kicap

9. 1 biji telur (putih saja)

Method

Masukkan air ke dalam kuali, kemudian masukkan pati ayam, serbuk pati ayam, serbuk lada putih, jejari isi ketam dan isi ketam, diikuti kicap. Biarkan mendidih. Selepas itu tambah sedikit tepung kentang. Siap dihidang.

Udang mentega oat

Wednesday, June 02, 2010

MUDAH, lazat dan menyihatkan untuk disajikan bagi mereka yang menggemari masakan berasaskan makanan laut terutama udang.

Kombinasi bahan yang digunakan dalam masakan udang mentega bersama oat ini pasti memberikan kelainan kerana cara penyediaannya amat ringkas berbanding masakan lain.

Hidangan ini juga tidak memerlukan masa yang lama untuk disediakan.

Bagi penggemar udang, ia juga suatu hidangan yang patut dicuba kerana menggunakan oat, bahan yang kebiasaannya jarang digunakan dalam hidangan masakan bergoreng.

Ikuti langkah mudah penyediaan hidangan terbabit yang diselenggarakan Chef Sous, Alex Ye, di Hotel Mines Wellness, Seri Kembangan, Selangor, baru-baru ini.

Ingredient

Bahannya:

300 gram udang harimau

120 gram susu cair

80 gram marjerin

5 gram oat

200 gram minyak masak - untuk menggoreng udang hingga separuh masak

2 gram daun kari - diracik halus

10 gram cili padi - dipotong

30 gram gula

20 gram tepung - untuk disalut pada udang sebelum dimasak

Method

Cara memasak:
1. CAIRKAN...panaskan kuali dan cairkan marjerin.

2. TAMBAH...masukkan daun kari yang diracik bersama lada ke dalam marjerin.

3. TUANG...tuangkan susu cair dan kemudian masukkan gula. Kacau seketika.

4. DIDIHKAN...biarkan kuah mendidih sebelum masukkan udang yang digoreng separuh masak.

5. ANGKAT...jangan masak udang terlalu lama, angkat dan susun.

6. TABURKAN...hiaskan udang tadi dengan taburan oat.

Pan-seared Silver Cod

Wednesday, May 12, 2010

Also on the menu at Big Brother Restaurant and Grill. (serves one very hungry person)

Ingredient

For the silver cod fish:

250g of silver cod, sliced
2 tbsps oil
a pinch each of salt & black pepper
a pinch dry basil

For the tomato salsa:

1 kg tomato, deseeded & diced
50g shallot
50g red chillies
2 tbsps dry basil
1tbsps ground black pepper
1.5 tbsps paprika powder
500ml olive oil
salt to taste

For the clarified butter and sage sauce:

80ml of clarified butter
1 tbsp of chopped garlic
1 tbsp of chopped capers
1/2 tbsp of ground black pepper
1/2 tbsp of dry sage

Method

Method (for the silver cod fish)
1. Sprinkle salt, coarse black pepper and dry basil onto the sliced silver cod.
2. Marinate in the fridge for 30 minutes.
3. Heat the pan with oil then pan-sear the fish until golden brown on both sides until cooked.

Method (for the tomato salsa)
1. Combine all prepared ingredients in the mixing bowl and stir well.
2. Store tomato salsa in the fridge, can be kept for three days.

Method (clarified butter and sage sauce)
1. First put the clarified butter into the pan, saute chopped garlic till brown.
2. Next, saute chopped capers and coarse black pepper.
3. Lastly, add the dry sage and stir for a while, turn off the heat.
4. Finally, assemble it any which way that suits you!

From Power meals, New Straits Times. 26 March 2010.

Hot Smoked Salmon

Tuesday, April 27, 2010

This dish has been given a health twist by Gleneagles Hospital KL chief dietitian Lim Ai Leng, and her team. (serves 2)

Ingredient

2 x 150g salmon fillet
50g young ginger (julienned)
10g oyster sauce
5g black soya sauce
5g soya sauce sesame oil (to taste)
5g potato flour
20g mixed mesclun salad
5ml blasamic vinegar
5g cepe mushroom
5g morel mushroom
6 asparagus spears
salt to taste
15 ml vegetable oil
saw dust

Method

To Smoke Salmon:

1. Season salmon with salt.

2. Heat saw dust on slow fire.

3. Put salmon on a rack above the sawdust and cover.

4. Cook for 20 minutes.

To Make Sauce:

1. Heat oil and saute ginger until golden brown.

2. Put in oyster sauce, soya sauce, black soya sauce and dilute with water.

3. Thicken with potato flour.

4. Dribble a few drops of sesame oil.

5. Lightly saute cepe and morel mushrooms in a nonstick pan.

6. Plate salmon. Arrange the sauteed mushrooms and mesclun salad around the salmon. Dribble balsamic dressing on salad and serve with the sauce.

Nutritional values per serving:

Calories 388 kcal
Protein 26g
Fat 15g
Cholesterol 59mg
Calcium 125mg
Iron 1.8mg

DIETITIANS COMMENT:

This is a complete meal on its own. It is low in fat and cholesterol per serving.

Photo by Mokhsin Abidin

From Five star dining, New Straits Times, 22 March 2010

Seared Salmon Steak

Friday, April 23, 2010

This dish is one of the mains offered at the brunch in Shook!. It is accompanied by braised fennel, grilled asparagus and herbs butter sauce. (serves one)

Ingredient

180g salmon steak
3 pieces of green asparagus
For the herbs butter, youll need:
150g unsalted butter, cut in cube
50g dill, chopped
50g tarragon, chopped
30g white wine vinegar
Half of a lemon
For the braised fennel, youll need:
500g fennel finley, sliced
500ml olive oil
120ml white wine
80ml Pernod (anise flavoured liqeur)
20g black peppercorn

Method

Method for braised fennel

1. Heat up a sauce pot and add white wine and Pernod.

2. Burn it to remove the alcohol. Add in olive oil, sliced fennel and black peppercorn.

3. Cook at low heat till fennel is cooked but not soft.

Method for herbs butter sauce

4. Heat sauce pot at low heat, add vinegar and whisk in the butter slowly till incorporated with the vinegar.

5. Remove from the stove, add chopped herbs and lemon juice, and season with salt and Worchester sauce.

Final method

6. Season salmon steak and sear both sides on a hot pan.

7. Blanche asparagus and season well. Brush with olive oil and lightly grill them.

8. Place herbs butter sauce on a plate with the asparagus, seared salmon and braised fennel on the side.

From: Flirting with flavours, New Straits Times. 19 April 2010.

Songs Of The Sea

Thursday, April 01, 2010

A seafood pasta laced with flavourful red sauce from The Shepherdoo at Centro Mall in Klang.

Ingredient

160g spaghettini, cooked
2 half-shell mussel
80g shrimp
60g squid
5g garlic, minced
10g onion, chopped
70ml tomato sauce
30ml cooking cream
20ml vegetable stock
1 tbsp fresh lemon juice
a pinch each of coriander, dried chili, salt and pepper
5ml sunflower oil
5g grated parmesan
1-2pcs of chervil

Method

Method:

1. Coat oil on heated saute pan before browning the chopped onions and garlic.

2. Add the squid, shrimp and mussel and give it a quick seal.

3. Add in vegetable stock, tomato sauce, cooking cream and a splash of lemon juice.

4. Stir in dried chili, chopped coriander leaf to give a good flavour in the sauce before seasoning with salt and pepper to taste.

5. Add in the spaghettini, coated it with the sauce then serve.

Sambal tumis udang petai

Monday, March 22, 2010

Menarik untuk dicuba di Restoran Famous Thai.

Ingredient

BAHAN:

2 biji cili besar
2 biji cili padi
2.5 sentimeter belacan
2 sudu makan udang kering
1 sudu air limau
100 gram udang basah
100 gram petai
50 gram bawang merah
1 sudu teh sos ikan
Gula secukup rasa

Method

CARA MEMBUATNYA:

1. Cili besar, cili padi, belacan dan udang kering dikisar.

2. Tumis bahan berkenaan. Masukkan udang, petai, air limau dan sos ikan dan bawang yang dihiris.

3. Kacau 10 minit dan hidangkan.

Daripada Pilih mana mahu, Metro Ahad. 28 Feb 2010

Poached Chilean Seabass

Tuesday, March 16, 2010

At a cooking class at Senses, Hilton Kuala Lumpur, Chef Chandra Arunasalam, the chef de Cuisine for Studio, showed Sidney Kan how to make a Poached Chilean Seabass.

Ingredient

160g seabass
ginger
garlic
lemongrass
lime rind
star anise

Ingredients for Pistachio Puree

200g pistachio
500g water
100g Yukon potatoes, peeled and diced
1 tsp salt

Method

Method (for poached seabass)

1. Boil water and add ginger, garlic, lemongrass, lime rind and star anise.

2. Spray oil on the steamer pan and place in a bamboo steamer over the boiling water. Cover with the lid.

3. Season the fish and place inside bamboo steamer.

4. Steam for about 8-10 minutes.

Method (for Fennel Sauce)

1. Put all the ingredients in a pot and bring it to a boil.

2. Reduce the heat and simmer for 25 minutes.

3. Strain and bring the strained juice to the boil again. Simmer for another 20 mins.

4. Add butter, Pernod and a dash of white balsamic vinegar or white wine vinegar to the reduced fennel juice.

To assemble the dish, spoon some pistachio puree onto the serving plate. Place the poached seabass

on top and drizzle over with some fennel sauce. Decorate with some fresh fennel leaves and star anise.

From Romantic dishes for two, New Straits Times.

Oyster Chowder

Thursday, January 21, 2010

IRISH oysters tend to have tenderly chewy and silky characteristics when cooked right. This ones truly creamy and rich but nothing a dash of lemon juice cant contribute to. With a slight tang, it simply becomes quite addictive!

Ingredient

8 oysters
40g each of carrot and celery, finely diced
20g each of onion and leek, finely diced
a dash each of white wine and cream
half a litre fish stock
20g beurre marnier (equal parts flour and butter mixed into a paste)
a small dash of truffle oil
half a handful of parsley, finely chopped
a large bun, hollowed out
salt and black pepper to taste

Method

1. Sautee the oyster for a minute along with the diced vegetables.

2. Add wine, cream and stock.

3. Thicken with beurre marnier. Simmer for a few minutes, season and serve in the hollowed bun, piping hot.

4. Finally, sprinkle the parsley for added flavour and colour.

[From Succulent bivalve mollusks. New Straits Times. 16 Jan 2010]

Ketupat sotong

Tuesday, January 05, 2010

MUNGKIN kita jarang dihidangkan dengan makanan yang unik seperti ketupat sotong.

Bagi penduduk di pantai timur, ketupat sotong antara makanan yang dianggap menarik dan mempunyai penggemar tersendiri. Mungkin mereka yang tidak pernah menikmati makanan itu berasa pelik kerana sotong disumbat dengan beras pulut dan rasanya agak manis.

Apapun, makanan yang dianggap tradisional itu sukar diperoleh di tempat lain sama ada di restoran atau hotel. Menurut Chef Azizah Yusof daripada Hotel Midtown, Kuala Terengganu, masakan itu amat enak untuk dinikmati begitu saja atau dimakan bersama nasi.

Rahsia keenakan ketupat sotong pula terletak kepada keunikan cara masakannya bersama santan pekat dan gula Melaka atau manisan. Hotel Midtown terletak di Jalan Tok Lam, Kuala Terengganu. Untuk maklumat lanjut, layari www.hotelytlmidtown.com.my.

Ingredient

Bahannya (untuk sajian tiga orang):

700 gram atau 4 ekor sotong - saiz sederhana
300 gram beras pulut
100 gram bawang merah (dimayang)
100 gram halia (dihiris)
3 cawan santan pekat (untuk kuah)
2 cawan santan cair (untuk direndam dengan beras pulut)
Beberapa batang lidi

Method

Cara penyediaan:

1. Bersihkan sotong. Rendam beras pulut yang sudah bersih dengan santan cair. Toskan.

2. Masukkan beras pulut yang sudah dimasak ke dalam sotong (jangan terlalu penuh).

3. Sematkan sotong dengan lidi supaya isi beras pulut di dalam sotong tidak terkeluar.

4. Setelah siap, masukkan sotong ke dalam periuk berisi santan pekat dan sedia untuk dimasak.

5. Masukkan bawang merah dan halia yang dimayang ke dalam masakan.

6. Masukkan secubit garam, halba dan perasa tambahan. Kacau hingga mendidih.

7. Sedia untuk dihidang.

Petua Chef Azizah:

Untuk memastikan sotong segar, lihat matanya. Jika mata sotong masih bersinar atau berkilau, ia masih baru dan sesuai dibuat ketupat.
Untuk menghilangkan bau hanyir pada sotong, rendamkan ia terlebih dulu dengan tepung selama 15 minit. Garam kasar juga boleh digunakan untuk rendaman selama 15 minit.
Halia atau halba juga membantu mengurangkan bau hanyir selain memberi aroma tersendiri pada masakan.
Sebenarnya sotong hanyir kerana kulitnya (berwarna merah). Oleh itu, buangkan kulitnya sebelum merendamnya lebih 20 minit untuk menghilangkan bau hanyir.

Medallion Herb-Scented Cod

Tuesday, December 15, 2009

THIS one is served with potato and herb gnocchi, dressed with a rich tomato sauce. To keep it simple, try out the sauce with the cod.

From: A Teeq-ing good time

Ingredient

a slab of cod fillet
3 tsp cider vinegar
2-3 dried chillies
1 tsp fish sauce
1/2 tspf ginger, crushed
1/2 tsp mustard seeds
2 tsp plum sugar
8 tomatoes, roughly chopped
2 tsp tomato paste
1/2 tsp fresh turmeric, crushed
1 tbsp olive oil
salt to taste

Method

1. In a hot, dry pan, toast the mustard seeds until fragrant. Put aside.

2. Then saute the ginger and turmeric in olive oil. Add tomatoes, tomato paste, vinegar, fish sauce, plum sugar and dried chillies. Simmer for five minutes.

3. Lastly, add in toasted mustard seeds.

Tip: Adjust the ingredients of the sauce to suit your taste buds.

4. Now you get a slab of cod fillet Season it with salt and sugar for 15 minutes.

5. Then wash off with ice-cold water and pat dry before panfrying it to brown its sides. To cook it thoroughly, pop in into the oven.

6. When cooked, drizzle the sauce over the cod or have it on the side.

Udang Goreng Mentega

Monday, December 14, 2009

Jika udang goreng mentega biasanya digoreng dengan serdak, Restoran Shuhaida mengetengahkan kelainan iaitu udang harimau goreng mentega yang berkuah.

Daripada Makanan Laut Shuhaida.

Ingredient

Bahan:

200 gram udang harimau

2 ulas bawang putih

3 biji cili padi

5 helai daun kari

1/2 cawan susu cair

1 sudu besar mentega

Garam dan gula secukup rasa

Method

Cara membuatnya:

1. Goreng udang harimau hingga garing.

2. Masukkan mentega, tumis cili padi, bawang putih dan daun kari sehingga haik bau, masukkan susu cair dan segera kacau.

3. Masukkan udang dan kacau. Jangan biarkan lama bagi mengelak kuahnya berketul-ketul.

Sweet and Sour Salmon

Wednesday, November 25, 2009

Before you roll your eyes and think, not another sweet and sour sauce, give this one a chance. Its unique, light and its rather Scandinavian!

Ingredient

900g of water
450ml of vinegar
450g of sugar
2 tsp of white pepper
2 tsp of cloves
2 tsp of mustard seeds
5 bay leaves
1kg of salmon
225g of onions
175g of salt

Method

1. Bring water, sugar and vinegar to a boil.

2. After which, remove from stove and add white pepper, cloves, mustard seeds and bay leaves to the sauce. Leave to cool.

3. Clean and salt salmon. Let it set for a couple of hours.

4. Then scrape off salt and cut salmon into cubes.

5. Layer salmon cubes and onions in a small pan.

6. Pour cooled sauce over the salmon and let sit for 24 hours in a cool, dry place -- perhaps on the highest shelf of your fridge.

7. Serve with an assortment of breads, sour cream and leafy salads.

Tip:

If you want to be adventurous, you might want to replace the salmon with Norwegian shrimps. It could be an interesting appetiser, if not a light meal.

Mi Udang Istimewa

Tuesday, November 10, 2009

Mi Udang Istimewa boleh didapati di kedai makan Mi Udang Laut Segar Pak Hashim.

Ingredient

Bahan:

2 sudu cili kering dikisar

1 sudu minyak masak

1 ulas bawang putih

Segelas air

8 ekor udang

Sedikit sos tomato

Sedikit kubis dan sawi

Sedikit daun sup dan bawang goreng

Garam dan gula secukup rasa

Method

Cara masak:

1. Tumis cili kering dan bawang putih.

2. Masukkan air dan sos tomato sehingga mendidih, kemudian masukkan udang.

3. Apabila udang masak, masukkan kubis dan sawi, daun sup dan bawang goreng.

4. Bubuh garam dan gula secukup rasa. Siap dihidang.

Stir-Fried Fish Fillet with Ginger and Onions

Monday, November 09, 2009

The the stir-fried fish fillet with ginger and onions is part of Toh Lee Chinese Restaurants 100 dishes promotion at Hotel Nikko.

Ingredient

50g fish fillet (snapper or garoupa)

30g spring onions

10g ginger

1 tsp egg white

For the seasoning:

A pinch of salt

1/6 tsp oyster sauce

2/6 tsp starch water

Method

1. First, apply egg white to the fish fillet.

2. Heat the oil until warm. Fry the fish fillet for a few seconds. Drain the oil.

3. Then stir-fry the fillet with ginger until the aroma permeates.

4. Pour in the seasoning and mix well.

5. Garnish with spring onions. Serve with white rice.

Red Emperor Fish Braised in Saffron Riesling Stock

Thursday, November 05, 2009

THIS is a mild-flavoured dish from fresh fish, with the saffron giving it a spectacular colour.

*Recipe from Chalets Chef Jochen Kerns recent Malaysia International Gourmet Festival menu.

Ingredient

50g oilve oil
20g butter
a pinch of saffron
1-2 onions, chopped
600g red emperor fillets with skin
200g Riesling (if not used, replace this by adding more fish stock)
100g fish stock
salt and pepper to taste

Method

1. Pan-fry the fish in a bit of oil until its skin is crusty.

2. Separately, sautee onions, saffron and season with salt and pepper.

3. Then add the pan-fried fish, Riesling and fish stock and simmer on low fire until the fish is cooked, and the stock becomes a medium to thick glaze.

4. Remove the fish and serve on dinner plates after generously drizzling the reduced stock over the fish.

Tip:

The dish is terrific with roasted new potatoes, grilled vegetables and steamed white rice.

Cencaru Bakar Sambal Petai

Tuesday, October 27, 2009

Antara menu istimewa di Selera Nelayan.

Ingredient

Bahan:

2 ekor ikan cencaru
Daun pisang (secukupnya)
10 helai daun limau purut dihiris halus
200 gram cili hidup merah
100 gram cili kering
2 labu bawang besar
3 labu bawang putih
5 sentimeter halia muda
1 biji limau kasturi
10 ulas petai dihiris
Kicap manis secukup rasa
Garam
Serbuk perasa
Minyak untuk menumis

Method

1. Bersihkan ikan.

2. Kisar cili hidup merah dan cili kering yang direndam air panas.

3. Kisar bawang besar, bawang putih dan halia muda berasingan.

4. Panaskan minyak dan tumis cili yang dikisar saja dulu, campurkan dengan sedikit saja daun limau purut yang dihiris.

5. Selepas cili garing, masukkan bawang dan halia kisar dan tumis sehingga terbit minyak dan naik bau.

6. Masukkan garam, serbuk perasa, kicap manis dan lebihan hirisan daun limau purut.

7. Perah limau kasturi sebelum tutupkan api.

8. Ikan tadi dibakar setengah masak dulu.

9. Alas kuali dengan daun pisang dan masukkan separuh dari sambal tadi dan letak ikan dan taburkan hirisan petai dan siramkan lebihan sambal lagi.

10. Panaskan di atas api dan biarkan ikan masak. Cadangan hidangan, bagus disaji dengan ulam-ulaman.

Udang goreng mentega

Wednesday, September 09, 2009

Menu paling istimewa di Nakhoda Seafood.

Ingredient

Mentega
Bawang Putih dikisar halus
Cili padi
Sedikit gula
Perasa makanan
Sos tiram
Serbuk lada sulah
Udang segar

Method

1. Panaskan mentega di dalam kuali dan masukkan udang dan bawang putih, cili padi yang dikisar.

2. Kacau bahan-bahan tadi hingga sebati dan masukkan sedikit gula dan perasa, sos tiram dan lada sulah.

3. Untuk hiasan tambahkan sedikit bijirin yang dikisar.

Oleh Meor Riduwan Meor Ahmad
23 Ogos 2009