Malabar Prawn Biryani

Malabar Prawn Biryani -

This is a superb tasty Keralian style Biryani prepared with Prawns.

Ingredients:

For Marinade:
1lb. medium size prawns de-shelled and deveined
1 tsp. turmeric powder
1 tsp. ginger garlic pate
Salt to taste
For Prawn Masala
1 tsp. shah jeera (caraway seeds)
5,6 cloves
1" cinnamon stick
1 tsp. black pepper corn
2,3 green cardamom pods
2 bay leaves
1 medium onion thinly sliced
1 tsp. ginger garlic paste
2 green chilies finely chopped ( you can increase or decrease depending on your heat tollerance level )
2 tbsp. of coconut paste ( I used frozen grated coconut, but fresh is always the best )
2 tbsp of plain yogurt ( curd )
2 tbsp. of biriyani masala of any brand you like (I used Banne Nawab's biriyani masala )
1 tsp. sugar
Salt to taste

For Rice:
2 cups of basmati rice washed and soaked in water for 30 mins.
6 cups of water
1 tsp. salt
For layering
2 tsp. of oil or ghee
1/2 tsp. biryani masala
Handful of chopped fresh cilantro (Coriander leaves )

Procedure:

Wash prawns and marinate for half an hour with all the spices listed under it.
Heat oil in a pan and add pounded whole garam masala and bay leaves to it (item 2.1-2.6). Fry the marinated prawns on medium high heat till the color changes. Remove and reserve it.
Add chopped onions and green chilies to the same oil and fry till it turns light brown. Next to go in is the coconut paste. Fry on low heat. Add rest of the ginger garlic paste and fry. Once the raw smell goes away turn off the heat and add yogurt to it. Mix it well. Turn on the heat and add the fried prawn along with biriyani masala. Give a taste test and adjust the seasoning. Let everything cook together for a while ( 5 mins ).
In a heavy bottom pan take enough water and salt. Bring it to a boil. Now add pre soaked rice. Cook till its just done. Drain the water and spread rice on a flat plate.
Now its time to arrange in layers, the procedure of which differs slightly based on whether you want to use a conventional oven or a microwave.

In Conventional oven:
Take a oven safe bowl and rub it’s inside with oil or ghee. Layer the bottom of the vessel with rice. Now pour prawn masala along with its oil all over it. Add chopped cilantro and sprinkle biriyani masala powder over it. Cover it up with another layer of rice. Wrap it up with aluminium foil and cook in the oven for 30 mins at 375F.

In Microwave:
Take a microwave safe bowl and arrange rice and prawn masala as mentioned above. Cover it with a cling wrap or Microwave safe cover.
Cook it on high power for 5 mins. Allow it to stand for another 15 mins before you serve.

Enjoy with fresh salad or raita (beaten thick yogurt with chopped onions, coriander, salt).

Prawn and spinach biryani

Prawn and spinach biryani -

A fragrantly spiced pilaf-style dish that doesn't take much more effort than ringing for a take-away yet is much healthier as it is low in fat. Serve with a refreshing raita to complete the meal.

Ingredients:

400g can chopped tomatoes
2 tbsp vegetable oil
1 large onion, halved and thinly sliced
1 red chilli, deseeded and thinly sliced
15g fresh root ginger, peeled and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
½ tsp ground nutmeg
225g basmati rice, rinsed
pinch of sugar
300g baby leaf spinach, washed and roughly torn
225g peeled, raw tiger prawns, thawed if frozen

Method:

Drain the tomatoes in a sieve over a heatproof measuring jug, then set aside. Bring a kettle of water to the boil.
Heat the oil in a large flameproof casserole over a medium heat. Add the onion, chilli and ginger and stir for 3 minutes. Stir in the cumin, coriander, turmeric and nutmeg and continue stirring until the onion is softened.
Add the rice and drained tomatoes to the casserole and stir to mix with the spices. Add enough boiling water to the reserved tomato juice to make up to 450ml. Stir this liquid into the rice with the sugar and add a pinch of salt, then bring to the boil.
Reduce the heat to low, cover tightly and leave the rice to cook without lifting the lid for 10–12 minutes until all the liquid has been absorbed, the rice grains are tender and tiny holes appear on the surface.
Stir in the spinach, as much as you can at a time, adding more as each addition wilts. When all the spinach has been added, lay the prawns on top, re-cover the casserole and turn down the heat to very low. Cook for 2 minutes, then turn off the heat and leave to stand for 1 minute, without lifting the lid, by which time the spinach will have wilted further and the prawns will have cooked through. Gently fork together to combine the rice, spinach and prawns. Serve immediately.

Variations:
Replace some or all of the spinach with thinly sliced mushrooms, adding them to the casserole with the rice. * Sliced red or green peppers would also work well in this dish. Add them with the onions. * Serve any leftovers cold the next day as a rice salad.

Prawn Cutlet

Prawn Cutlet -

Cutlet is a Bengali snacks which is kind of everyday necessity with evening tea. Of course Bengali community being seafood lover Fish and prawn cutlet scores high on their preference.

Ingredients: 

Prawn 250 grms ( washed and peeled.
Ginger paste 1 tablespoon
Onion 1 ( finely chopped)
White vinegar ½ tablespoon
Tomato Ketchup ½ tablespoon
Green chillies 2 pieces ( chopped)
Eggs 2 piece
Gram Flour 3 tablespoon
Corn flour 1 tablespoon
Salt 1 tablespoon

Method:

Scale the Prawns . Mix ginger paste, chopped onion, chopped green chillies, tomato ketchup and salt and marinate the prawns for 10 mintues
In another bowl mix eggs, cornflour, grams flour and salt and make a smooth paste. Coat the marinated prawns with this mixture and deep fry it. Prawn cutlet is ready. Serve it with Onion - cucumber salad and ‘ Kasundi’ ( Mustered Chutney).

Crab Cakes

Crab Cakes -

Crabmeat mixed with brown breadcrumbs, mayonnaise , onion, pickled gherkins and seasoning and fired in an air fryer.

Ingredients:

Crab meat,tinned 6 tablespoons
Brown bread slices 4
Onion ,chopped 2 tablespoons
Pickled gherkin,chopped 1 1/2 tablespoons
Mayonnaise 2 tablespoons
Salt to taste
Black pepper powder to taste
Parsley,finely chopped 1 tablespoon
Refined flour (maida) 1 1/2 tablespoons
Egg 1
Oil for brushing

Method:

Halve brown bread slices and place in a blender jar. Crush to make breadcrumbs.Put onion, gherkin, crab meat, mayonnaise, salt, pepper powder, parsley, ¼ of the bread crumbs, refined flour and egg in a bowl and mix well
Spread remaining breadcrumbs on a plate. Divide crab mixture into large portions and shape them into cakes. Coat well with breadcrumbs and refrigerate for 10-15 minutes.
Brush the tray in the air fryer with little oil and place crab cakes on it. Drizzle some oil on top and fit tray into the air fryer.
Fry crab cakes at 200°C for 2 minutes. Reduce temperature to 180°C and fry for 10 minutes. Serve hot with tomato ketchup.

Crackin' crab briks

Crackin' crab briks -

These North African-style crab briks are great in taste.

Ingredients:

1-2 preserved lemons
2 spring onions
½ a bunch of fresh coriander
400 g pot-caught crab meat (a mixture of brown & white meat), from sustainable sources
2 teaspoons harissa, plus extra to serve
4 large sheets of filo pastry (from a 270 g pack)
olive oil

Directions:

Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
Mix in a bowl with the crab meat and harissa.
Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the center of the bottom of the sheet, then push your thumb into the center of the filling to make a space for it to expand as it cooks.
Fold in the sides, then fold them up.
Repeat until you have 4 briks.
Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides.
Add the caraway seeds to the side of the pan and toast for a minute, then serve it hot.

Ukoy/Okoy

Ukoy/Okoy-

INGREDIENTS:

1 cup baby or small shrimps (cleaned, whiskers trimmed off)
1 cup cornstarch
3/4 cup water
1/2 cup sweet potato (kamote) thin strips
3/4 cup bean sprouts
2 eggs (beaten)
1 tsp salt
1/2 tsp ground black pepper
cooking oil for frying
Dipping Sauce:
1/4 cup vinegar
3 cloves garlic chopped
1/2 salt
1/8 tsp ground pepper
Thai pepper or chili pepper (labuyo) - optional

DIRECTIONS:

In a bowl, combine cornstarch, water, eggs, salt and pepper.
Add shrimps, sweet potato and bean sprouts. Blend well.
Heat the oil in a frying pan.
When hot, drop about 3 tbsp of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
Remove from the pan and drain on paper towels.
Serve with garlic vinegar sauce.
Serve hot & crispy. Enjoy!

Tinolang Tahong (Mussels Soup)

Tinolang Tahong (Mussels Soup)-

INGREDIENTS:

1 1/2 lbs mussels (cleaned)
1 thumb size ginger root cut into strips
4 cloves garlic (minced)
1 medium onion (sliced)
2 medium sayote / chayote ( cut into bite size)
1/2 - 1 cup pepper leaves or spinach
2 Tbsp Fish Sauce (Patis)
6 cups water
2 tbsp cooking oil
salt to taste

DIRECTIONS:

In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.
Add the mussels and cook for few minutes.
Pour-in water and bring to a boil.  Cook for 5 minutes.
Add the sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!

Sinigang na Hipon

Sinigang na Hipon-

INGREDIENTS:

2 lbs shrimp
2 pieces tomatoes, quartered
2 cups kangkong leaves or Chinese cabbage (bokchoy), cut into serving size or use pepper leaves
1 small white radish (labanos), sliced  (optional)
1 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

DIRECTIONS:

Bring water to a boil.
Add the tomatoes, onion and labanos.  Simmer for 3 minutes or until the labanos is half cooked.
Add the shrimps. Simmer for 5 minutes.
Add the tamarind powder and fish sauce.
Add salt to taste.
Remove from heat, add the bokchoy leaves. Let stand for 5 minutes.
Serve hot. Enjoy!

Shrimp Fried Rice with Asparagus

Shrimp Fried Rice with Asparagus-

INGREDIENTS:

1 1/2 cup rice, cooked
1/2 lb shrimp
4 cloves garlic, minced
1/2 of  small onion, sliced
1 bunch asparagus, trimmed and sliced diagonally
shredded carrots (optional)
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp sesame oil
cooking oil for sauteing

DIRECTIONS:

Heat some oil in a large pan or wok on high until hot.
Add the garlic and onion. Cook until onion is translucent.
Add the asparagus cook for 30 seconds to 1 minute, or until bright green.
Add carrots and the shrimp to the pan and cook 2 to 3 minutes, stirring occasionally, just until the shrimp start to turn pink.
Add the cooked rice. Cook for an additional 1 to 2 minutes, stirring until any moisture evaporates. Add the soy sauce, hoisin sauce, and sesame oil. Cook 1 minute longer, stirring to coat everything in the sauce.
Serve & enjoy!

Seafood Ginataan

Seafood Ginataan-

INGREDIENTS:

10-12 pcs mussels (tahong)
6 pcs crab legs
1 cup shrimps
2 slices of catfish (hito)
1 1/2 cups squash
1 can coconut milk
1/2 cup water
2 tbsp fish sauce
3 cloves garlic
1 medium sized onion
2 tbsp cooking oil

DIRECTIONS:

Steam all the seafoods except catfish. Set aside.
Heat the cooking oil in a pan or wok and saute garlic and onion.
Add the squash and cook until slightly tender.
Pour-in the water and let it boil.
Add the fish and cook for few minutes. Add the fish sauce.
Add the steamed seafoods and coconut milk. Simmer for 5-8 minutes.
Remove from heat and transfer to a serving bowl.
Enjoy!

Salt & Pepper Shrimp

Salt & Pepper Shrimp-

INGREDIENTS:

1 lb shrimp, deveined, tail on
2 tsp garlic powder
1 tsp salt
3/4 tsp pepper
1/2 tsp extra spicy seasoning blend (optional)
4 tbsp cornstarch
vegetable oil for deep frying
cooking oil
3 cloves garlic, chopped
2-3 stalks green onions, chopped

DIRECTIONS:

In a bowl, combine shrimp, salt, pepper, garlic powder, extra spicy seasoning blend and cornstarch.
Heat oil in a wok until hot.
Deep fry the shrimps in small batches until nicely pink/red and crispy, about 3-4 minutes.
Remove and drain.
In a pan, heat some oil and stir fry the deep-fried shrimp along with the garlic and green onions. Stir until well combined.
Transfer to a serving plate and serve immediately.
Enjoy!

***It goes good with grilled asparagus.

Rellenong Pusit

Rellenong Pusit-

INGREDIENTS:

1 large squid, cleaned
1/4 cup soy sauce
1/2 tbsp calamansi or lemon juice
1/2 lb ground pork
1 small carrots, chopped or cubed
1 medium onion, chopped
4 cloves garlic, minced
1 medium tomato, sliced
celery stem/stalk, chopped
1 tsp salt
1/2 tsp ground pepper
1 beaten egg
all purpose flour for dredging

DIRECTIONS:

Marinate the squid in soy sauce and lemon juice for at least 15 minutes. Set aside.
While marinating...
Saute garlic, onion and tomato.
Add ground pork and cook until brown.
Add carrots and celery stalks.
Add salt and pepper. Cook for 3 minutes.
Stuff the marinated squid with the cooked mixture.
Secure the opening with toothpicks.
Dip the stuffed squid in beaten egg.
Dredge in flour.
Heat another pan with cooking oil.
Fry the squid for 10 minutes (5 minutes on each side). Do not overcook!
Serve warm. Enjoy!

Pakbet

Pakbet-

INGREDIENTS:

1/4 lb pork strips
1/2 cup small shrimps
1/2 bunch long beans, cut 2' long
1 medium bitter melon (Ampalaya), sliced to bite size
2 medium eggplants, sliced to bite size
1 small butternut squash, chunks
4 cloves garlic, minced
1 thumb size ginger, strips
1 medium onion, sliced
2 tomatoes, sliced
3 tbsp shrimp paste (bagoong)
1 cup water
salt to taste

DIRECTIONS:

In a pan or wok, saute garlic, ginger, tomatoes and onion.
Add the pork strips. Cook for 5-8 minutes or until pork turns brown in color.
Add the shrimp and shrimp paste. Cook for 2 minutes.
Add the water. Simmer until the pork is tender.
Add the squash and cook until it becomes soft.
Add the rest of the vegetables, starting from the long beans, eggplants and bitter melon.
Cook until the vegetables are done.
Add salt to taste.
Transfer to a serving bowl. Enjoy!

Oven-Roasted Garlic Crabs

Oven-Roasted Garlic Crabs-

INGREDIENTS:

1/2 cup butter
2 tbsp cup olive oil
2 tablespoons minced garlic
1/2 teaspoons dried crushed red pepper or 1/2 tsp cajun seasoning
1 large Dungeness crab, cleaned, steamed and  cracked
2 tsp parsley flakes

DIRECTIONS:

Preheat oven to 500°F.
Melt butter with oil in a wok.
Stir in garlic. Cook until garlic turns golden brown.
Add crabs. Sprinkle chopped parsley and crushed pepper or cajun seasoning over crabs.
Stir to combine.
Transfer the crabs in a baking pan.
Roast crabs until heated through, turning and/or stirring once (5-6 minutes each side).
Remove from oven.
Squeeze some lemon over the roasted crabs. (optional)
Serve and enjoy!

Lobster tails in Coconut Milk

Lobster tails in Coconut Milk -

INGREDIENTS:

2 large lobster tails
1 can coconut milk
1/4 cup water
5 cloves garlic, minced
1 thumb size ginger, cut into strips
1 small onion, sliced
2-3 stalks green onion, sliced
1/2 tsp paprika
2 small chili peppers or siling labuyo, sliced (optional)
salt to taste
small amount of cooking oil for sauteing

DIRECTIONS:

Wash lobsters and drain. Steam for 12- 15 minutes.
With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly. Make a slit in the middle of the lobster and set aside.
In a pot or wok, sauté garlic, ginger and onion in cooking oil. Cook until onion is translucent.
Add the coconut milk, water and green onions.
Bring it to a boil and simmer for 10 to 15 minutes stirring occasionally until thick.
Add in the chili peppers, paprika and lobster tails and simmer for 3 to 5 minutes.
Season with salt to taste.
Serve with steamed rice.

Hot & Sour Shrimp

Hot & Sour Shrimp -

INGREDIENTS:

3 tbsp rice wine vinegar
2 tbsp soy sauce
1 tbsp packed brown sugar
1 tsp cornstarch
1 tbsp vegetable oil
1 lb medium raw shrimp, peeled & deveined
2 cloves garlic, minced
1/2 cup sliced mushrooms
1/2 small cucumber, cut in half lengthwise
1/4 tsp red pepper flakes
1 medium red bell pepper, cut into short thin strips

DIRECTIONS:

Combine rice vinegar, soy sauce, brown sugar and cornstarch in a small bowl. Mix well. Set aside.
Heat oil in a wok or large skillet over medium heat.
Add shrimp, garlic and red pepper flakes; stir fry 1 minute.
Add mushrooms and bell pepper strips.
Stir fry 2 minutes or until shrimp are opaque.
Stir vinegar mixture.
Cook and stir 30 seconds or until sauce boils and thickens.
Add cucumber. Stir fry until heated through.
Serve over hot rice.

Halabos na Hipon

Halabos na Hipon -

INGREDIENTS:

1 1/2 lbs Shrimps
2 tbsp salt
4 cups water
cooking oil for sauteing

Dipping Sauce:
2 tbsp Vinegar
1/2 tsp Salt
Siling Labuyo / Chili (optional)

DIRECTIONS:

In a wok, bring water to a boil.
Add salt & shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Serve with dipping sauce. Enjoy!

Ginataang Hipon with Kangkong

Ginataang Hipon with Kangkong -

INGREDIENTS:

1/2 kilo shrimps, peeled
1 can coconut milk
2-3 cloves garlic, minced
1 thumb size ginger, thinly sliced
1 small onion, sliced
2 tsp fish sauce
siling labuyo, sliced  or 1/2 tsp crushed red pepper
2 bundles kangkong (water spinach) washed, hard stems removed
Cooking oil for sauteing

DIRECTIONS:

In a wok or deep pan, saute the ginger in cooking oil.
After browning, remove from the pan.
Saute garlic and onion on the same pan. Cook until onion is translucent.
Add the ginger, crushed red pepper and shrimps.
Cook until the shrimp is half cooked.
Add the coconut milk and simmer in low heat.
Add the kangkong leaves. Simmer till cooked.
Season with salt to taste.
Remove from heat.
Serve hot. Enjoy!

Ginataang Hipon sa Kalabasa (Shrimp in Coconut Milk & Squash)

Ginataang Hipon sa Kalabasa (Shrimp in Coconut Milk & Squash) -

INGREDIENTS:

1 1/2 lbs shrimps
4 cloves garlic, minced
1 medium onion, sliced
1/2 kalabasa (squash), chunks
20 strands long beans, cut into 3 inch long
1 can (13.5oz/400ml) coconut milk
1/2 cup water
2 tbsp patis (fish sauce)
2-3 pcs siling labuyo / Chili pepper  (optional)

DIRECTIONS:

In a pan or wok, saute garlic and onion. Cook until onion becomes translucent.
Add squash and long beans. Cover and cook for 5 minutes.
Add the water. Simmer until squash is half cooked.
Add coconut milk and fish sauce. Cook for few minutes. Let it boil.
Add shrimps. Simmer for 15-10 minutes or until the vegetables are cooked. Add the chili pepper (optional)
Serve hot. Enjoy!

Coconut Curry Shrimp

Coconut Curry Shrimp -

INGREDIENTS:

1 1/2 lbs shrimp
1 tbsp cooking oil
4 cloves garlic, chopped
2 thumbs ginger, chopped
3 tbsp onions, chopped
2 cans coconut milk
1 1/2 tbsp curry paste
pickled pepperoncini or banana peppers
2 1/2 tbsp pepper juice from the jar of pickled pepper
1/2 tsp salt
1/4 tsp ground pepper

DIRECTIONS:

Cook the shrimps in water. Remove from water once it starts boiling. Set aside.
In a wok, saute garlic, onion and ginger in cooking.
Add the coconut milk. Let it simmer.
Add curry paste, pickled peppers and pepper juice.
Add the boiled shrimps.
Season with salt and pepper.
Cook for 8-10 minutes or until you see the shrimp fats coming out from the head's shell.
Serve warm and enjoy!