Thai Food Emporium makes Stir Fried Crab with Curry Powder

 

Welcome to Thai meals Emporium today, we’re cooking up ‘Puu Pad Pong Karee’ Which is crab stir-fried with curry the first thing that we do once we get the crab house is to offer it a excellent wash break the middle take off the back and simply Wash out all those bits of sand that you don’t want to get mixed up whilst you begin to do the stir-fry Let’s have a seem at the elements then beginning with the crab.

It is a blue swimmer crab we’re using in these days and we’re gonna freshen this up after we steam it with some ginger and spring onions subsequent we’ve got acquired some oil here simply to fry the garlic, which is step one and for the sauce we’re gonna have a few eggs with milk sugar Curry powder right here, and we now have bought oysters sauce this is chili paste and fish sauce in the end, we will go in with the vegetables we have now acquired parsley, onion and spring onion and to begin with get these pieces of ginger the crab and that is gonna provide it a fairly quality perfume after which the spring onion as good and after we steam the crab, this is gonna take out any lingering sea smells and simply get it a relatively excellent perfume Pop that in there And we will steam this for roughly…

 

7 minutes whilst the crab is steaming we’re gonna crush these garlic cloves up. Let’s simply pop all of them into our mortar and start to crush them up you want to interrupt the eggs into.. The bowl And add the fresh milk simply put about two-thirds the glass in there Stir that in good And next we are going to put the curry powder in Spoonful of sugar Chili paste adopted by oyster sauce give it a just right stir little mixing up that’s obtained a really aromatic smell now you will see how the blue crab has now turned to that beautiful crimson/orange color legs within the shell Fry up the garlic that you just beaten as soon as that’s starting to colour the garlic.

And onion that’s jumbled in… And we’re gonna just put an actual splash (half a spoonful) of fish sauce capable for the combination, the sauce: pour it all in, all over the crap And we’re gonna simply put a real splash a spoonful of sugar Parsley and spring onions and subsequently the rest of the onions… That we have now bought pop them in there and blend them up if you happen to see it’s drying up a little bit bit within the pan and ensure your entire greens have become below there so that’s gonna cook dinner And there we have now it: ‘Puu Pad Pong Karee’ – And it’s all cooked up; we’re gonna have a little bit style Mmm… Oh Yeah and there is a rationale it’s a delicacy, this crab: it is quite steeply-priced oh Yeah and there’s a purpose it is a delicacy this crab. It is particularly high-priced it’s now not the easiest thing to consume, but it surely’s worth it as a designated deal with every once in a even as because of the softness of the meat in there

Dhal and Seafood Curry

Mariel cooks Dhal and Seafood Curry using her special Yellow Curry Paste and Garam Masala

Seafood Bicol Express Recipe | How to Cook Bicol Express | Panlasang Pinoy

Seafood Bicol Express is a spicy Filipino dish composed of shrimp, mussels, and squid. The seafood is quickly cooked in coconut milk along with sauteed garlic, onion, ginger, and lots of chili pepper. Shrimp paste (or bagoong alamang) is added for additional flavor.
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DAT’s Kitchen (Homemade Cooking) – Japanese Seafood Curry Recipe シーフードカレー

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Crab Curry | Seafood Curry Recipes

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Chinese Special Fish Curry Recipe (Chinese Seafood Recipe)

Chinese Special Fish Curry Recipe (Chinese Seafood Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

Another one of my own recipes for the seafood and curry lovers. serve with rice or deep fried pancakes.

Ingredients:
400g cod fillet and 400g Monkfish
3 red chillies
2 shallots
1 Tbsp fish sauce
Half lime
1 leek
1 celery stick
Small pinch of saffron
1 Tsp turmeric powder
1 Tsp coriander
1 spring onion
2 Tbsp curry powder
1 Tbsp sugar
1cm slices galangal
1 lemongrass
2 cloves garlic
1 Tbsp tomato puree
450ml coconut milk
Small bunch coriander

Method:
Slice celery and leek into thin slices
Place on a dish for later

Slice galangal, chop spring onions, chillies and garlic
Slice shallots thinly
Slice lemongrass into quarters and roughly chop the coriander
Place coriander, spring onions and three slices shallot on a dish for later
Place galangal, chilli, garlic, rest of the shallot and lemon grass on a dish for later

Cut fish into 1-inch chunks
Place on a plate for later

Now I’ll start with the cooking

Heat 2 Tbsp of oil in a pan
Add celery and leek to the pan
Fry for 2 minutes until soft
Add garlic, chillies, shallot and fry for a minute
Add tomato puree and fry for a minute
Add ground coriander, curry and turmeric powder and fry for few seconds
Add 750ml of boiling water into the wok
Add galangal and lemongrass, saffron and fish sauce
Simmer for 10 minutes on medium heat
Add coconut milk and sugar, simmer for 5 minutes
Add fish, coriander and spring onion, leave small amount for garnish
Simmer for 5 minutes until fish is cooked
Squeeze the lime juice into the wok
Gently stir the contents
Transfer into a bowl, garnish with the remaining spring onion, coriander and shallot, and serve

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Seafood Curry | Home Cooked: Malaysia | Asian Food Channel

Visit http://www.asianfoodchannel.com for exclusive recipes and videos.
Making a “wow” dish for your friends and family doesn’t have to be complicated. Give this simple seafood curry recipe by Food Hero Ili Sulaiman a try!

Asian Food Channel (AFC) is the premier and leading food and lifestyle broadcaster based in the heart of Asia. As the first food TV channel to broadcast pan-regionally in Asia, AFC provides a healthy mix of both Eastern and Western content in a variety of formats all day!

韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry

韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry

香辣口感超開胃!
鮮甜海味入咖哩~
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看似簡單的物品重新利用超聰明;普通的食材讓你吮指回味~

材料 :
咖哩女王-辣味海鮮1包、鮮凍大白蝦、五木純麵煮意-原味
透抽1條、文蛤10~15顆、大白菜200g、洋蔥1/2顆
蒜末1大匙
醃漬料
香油1茶匙
米酒1茶匙

做法:
1. 洋蔥切絲、大白菜切絲、蒜頭切末、透抽切適當大小塊狀
2. 文蛤灑入少許鹽巴吐沙
3. 鮮蝦剪掉長鬚,鮮蝦去殼挑腸泥 (蝦頭記得留著)
4. 碗中放入鮮蝦及透抽,倒入1/2茶匙咖哩女王_即溶咖哩粉、1/4茶匙辛香料、香油、米酒,抓勻備用
5. 適量油熱鍋,先將蒜末炒香後放入海鮮料,炒到蝦仁表面開始變色即可盛起,備用。
6. 原湯鍋將蝦頭放入(如果擔心普林過高的朋友們此步驟可以跳過),半煎炒到蝦頭開始轉紅。
7. 接著放入洋蔥絲一起拌炒到略軟。
8. 將大白菜絲加入,加入約600ml的水並倒入咖哩女王_海鮮高湯包
9. 蓋上鍋蓋以中小火悶煮約15分鐘。
10.打開鍋蓋將表面的浮渣撈除並將蝦頭挑起。
11.倒入剩下所有的咖哩粉包,攪拌融化
12.接著放入文蛤、炒過的海鮮料、五木純麵煮意一起煮約3分鐘,待蝦仁熟透
13.隨意撒點蔥花提味,辣味海鮮咖哩湯麵就完成了!

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