Seafood Fried Rice (Malaysian Cuisine)

Seafood Fried Rice

Ingredients for Seafood Fried Rice
* 2 bowls cooked cold rice
* 100g prawns, shelled
* 100g chicken pieces
* 3 pips garlic, pounded
* 3 red chillies, chopped
* 50g green peas, corns and diced carrots
* 1 egg beaten
* 4 tbsp oil
Seasoning:
* 2 tbsp thin soy sauce
* 1/2 tsp Chinese cooking wine(optional)
* some chopped spring onions for garnishing
Decoration:
* Lettuce, Cucumber

How to Cook Seafood Fried Rice
1. Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.
2. Add red chillies, rice, green peas, Stir fry until well mixed and hot.
3. Add in the seasoning, then the beaten egg and continue to fry until rice is dry.
4. Add salt and pepper. Dish on to plate and garnish with spring onions.
Note:
* U can use a bit of ginger and shallots if preferred.

FRESH SHRIMP APPETIZER RECIPE

FRESH SHRIMP APPETIZER

Ingredients for Fresh Shrimp Appetizer

* 4 live prawns (about 4 to 4-3/4" or 10 to 12 cm)
* 1 lemon
* 4 plum leaves
* wasabi (Japanese horseradish) as desired
* 3 T. rice vinegar
* 1-112 T. water
* 1-1 12 T. soy sauce

How to Make Fresh Shrimp Appetizer

1. Wash the prawns. Remove the heads and blanch in boiling water.
2. Remove as soon as they turn red in color, then soak in ice water.
3. Cut half of the lemon into thin rounds, and quarter the other half.
4. Shell the shrimp and make 2 to 3 slashes down the back of each; do not cut all Ihe way through.
5. Fill a bowl with ice water and ice cubes, then add the shrimp.
6. Stir the shrimp around in the ice water with a pair of chopsticks or a spoon for 1 minute until the flesh of the shrimp becomes firm , and it shrinks and curls up.
7. Place some crushed ice in a serving bowl, then tap with the lemon rounds.
8. On top of this place the shrimp and the wasabi. Dip in 1 to eat.
9. Place the plum leaves, the shrimp heads, and the quartered half lemon on a small dish and serve on the side.
10. The shrimp can be wrapped in the plum leaves before eating for variety.
11. If plum leaves are unavailable, parsley may be used as a substitute.

ASSORTED SASHIMI RECIPE

ASSORTED SASHIMI

Ingredients for Assorted Sashimi

* 6-1/2 oz. (180 g) fresh tuna fish fillet (maguro)
* 2/3 lb. (300 g) porgy (red sea bream)
* 1/3 lb . (150 g) fresh cuttlefish or squid (ika)
* 1 sheet purple laver seaweed (nori)
* 1 halfbeak fish (sayori) (3" - or 8 cm long)
* 1 small gherkin cucumber
* 4 cockles (torigai)
* 2 ark shells (akagai)
* 1/4 c. shredded Chinese white radish (daikon)
* wasabi (Japanese horseradish) and soy sauce, as desired

How to Make Assorted Sashimi

1. Slice the tuna into 3/8" (1 cm) thick strips. Cut the porgy into l/8" - (0.5 cm) thick diagonally-cut slices. Set aside.
2. Remove the head, entrails, outer skin, and membrane from the cuttlefish.
3. Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; do not cut all the way through.
4. Insert a sheet of nori inside, and cut into 3/8" (1 cm) wide strips.
5. Cut the other half of the cuttlefish into thin slices, and roll into flowers.
6. Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces.
7. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside.
8. Soak the shredded white radish in ice water about 30 minutes. Drain well before using.
9. Neatly arrange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.

Note

+ Cutting sashimi is an art; the important things to remember are that the knife should be sharp, each cut should be mode in a single
 stroke, and the resulting piece of fish should be as smooth as a
 piece of marble.
+ Sashimi should be stared in The refrigerator at a temperature between 37.4 Farenheit and 41 Farenheit (3 to 5 Degree Celcius), and is best if eaten the same day it is prepared.
+ If there are leftovers, it is best to serve them cooked rather than raw.
+ If halfbeak fish is unavailable, substitute any other fresh salt water fish.

SEAFOOD SPAGHETTI RECIPE

SEAFOOD SPAGHETTI

Ingredients for Seafood Spaghetti

* 350g/12oz dried spaghetti

* 500g/1lb 2oz mussels

* 700g/11⁄2lb squid, cleaned

* 500g/1lb small littleneck clams

* 300g/11oz shrimps

* 4 cloves garlic

* 6 tablespoons extra virgin olive oil

* 250ml/9fl oz dry white wine

* 3 tablespoons chopped fresh

* flat-leaf parsley

* 2 dried red chillies, finely chopped

* salt to taste

* freshly ground black pepper

How to Cook Seafood Spaghetti

1. Soak the mussels and clams in water for an hour.

2. Discard any broken mussels or clams, or open ones that don’t close when tapped on the work surface. Under cold running water, scrub the mussels and clams thoroughly to remove any grit, pulling out the beards from the mussels.

3. In a large deep frying pan over a medium heat, sweat 1 clove of the garlic in 2 tablespoons of the oil.

4. Increase the heat to high, and add the mussels and clams with half of the wine.

5. Cover with a tight-fitting lid, and cook for about 5 minutes until the shells are open (discard any that remain closed).

6. Remove from the heat and discard the garlic.

7. Slice the squid into rings and finely chop the remaining garlic.

8. Heat the remaining oil in another pan, and sauté the garlic, parsley and chillies for a few minutes.

9. Add the squid and cook until the edges curl.

10. Pour in the remaining wine and cover.

11. Cook for 10 minutes.

12. Add the shrimps (just the tails) and cook for a few more minutes before adding the clams and mussels.

13. Simmer for another few minutes, then remove from the heat.

14. Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente.

15. Drain and add the seafood mixture to the spaghetti, mixing well.

16. Stir over a low heat for a couple of minutes.

17. Serve piping hot.