Crabmeat with Paprika Sauce and Almonds

Sentenced crab. :-) Online cooking Schools. Image by pinkricracdesigns

I just love mixing veggies with seafood. Try this simple fare that has almonds to give you a nutty flavor.

Ingredients:

250gms. crabmeat, cut into 1 inch long

a bunch of onion stalk, sliced thinly

250 gms. bean sprout (toge)

1 paprika, sliced into wedges

1 big onion sliced thinly

handful of almonds

2tbsp oysrer sauce

pepper

Procedure:

1. Fry almonds until little bit golden brown. Set aside.

2. Saute onion. Once golden, add all ingredients.

3. Season with oyster sauce and peppers. Toss in the almonds last.

Easy, simple and done in less than 15minutes. Try it!

Shrimp with Broccoli in Oyster Sauce

Photos by SDeluz

Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".

To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

Removing the "vein" (a euphemism for the digestive tract) can be referred to as "deveining", though in fact shrimp do not have any real veins; they have an open circulatory system. The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. The shrimp is then rinsed under cold running water.

Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation includebaking, boiling, frying, and grilling.

Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp, but in some places it is quite common for large shrimp to be used instead.

Wet shrimp is commonly used as a flavouring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, Italian cacciucco, Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Other recipes include jambalaya, okonomiyaki, poon choi and bagoong. Shrimp are also consumed as salad, by frying, with rice, and as shrimp guvec (a dish baked in a clay pot) in the Western and Southern coasts of Turkey.

Ingredients:

1 k deveined shrimp

1 stalk broccoli

1 can mushroom

butter

garlic (chopped to bits)

3 tbsp oyster sauce

pepper

Procedure:

1. Blanch broccoli in hot water for 5 minutes. Drain and set aside.

2. In a separate pan, sauté garlic in butter. Add in broccoli.

3. Put in the shrimps and mix. Cover and simmer for 5 minutes.

4. Pour in the oyster sauce and pepper and mix until well incorporated.

5. Serve with rice.

Tip: Make sure not to overcook the shrimp or it will be rubbery.

Sautéd Mussel (Ginisang Tahong)

Ginisang Tahong. Photos by SDeluz

In a sauté, all the ingredients are heated at once, and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a spatula, or by repeatedly jerking the pan itself (sauté literally means "jumped", a description of the motion of the ingredients as they are being cooked).

Humans have used mussels as food for thousands of years and continue to do so. About 17 species are edible, of which the most commonly eaten are Mytilus edulis, M. galloprovincialis, M. trossellus and Perna canaliculus.

Freshwater mussels nowadays are generally considered to be unpalatable, though the native peoples in North America ate them extensively. During the second World War in the United States, mussels were commonly served in diners. This was due to the unavailability of red meat related to wartime rationing.

In Belgium, the Netherlands, and France, mussels are consumed with french fries ("mosselen met friet" or "moules frites") or bread. In Belgium, mussels are often served with fresh herbs and flavorful vegetables in a stock of butter and white wine. Frites/Frieten and Belgian beer are popular accompaniments. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs, particularly at take-outfood outlets or informal settings. In France, the Éclade des Moules is a mussel bake popular along the beaches of the Bay of Biscay.

In Italy, mussels are often mixed with other sea food, or eaten with pasta.

In Spain, they are consumed mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon. It's also common eat them as "tigres", a sort of croquette using the mussel meat, shrimps and other pieces of fish in a thick bechamel, breaded and fried in the clean mussel shell. They are used in other sort of dishes, as rices or soups, or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

In Turkey, mussels are either covered with flour and fried on shishs ('midye tava'), or filled with rice and served cold ('midye dolma') and are usually consumed with alcohol (mostly with raki or beer).

They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink.

In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In India, mussels are popular in Kerala, Maharashtra,Bhatkal, and Goa. They are either prepared with drumsticks, breadfruit or other vegetables, or filled with rice and coconut paste with spices and served hot. Fried mussels ('Kadukka' in Malayalam) of north Kerala are a spicy, favored delicacy.

Ingredients:

1 k cleaned mussel

butter

4 gloves of garlic (chopped)

salt and pepper

Procedure:

1. Wash the mussel and drain. Set aside.

2. Heat a pot deep enough to accommodate all mussels. Put butter.

3. Sauté garlic and add mussels. Cover for 3 minutes.

4. Thoroughly mix with spatula making sure all shells are open. 

5. Serve with lemon wedges.

Tip: If you bought frozen mussels shelved in half, it is done when flesh is reddish pink. Do not overcook or it will be rubbery.