In this article I will share some kinds of sea food recipes that are often encountered in Indonesia. For you fans of sea food dishes might like and can add on your recipe book.
MANGO FUEL SEAFOOD
Ingredients:
Crabmeat 500 g
500 g peeled shrimp
Young mango 1000 gr
Asparagus 1000 gr
Red peppers 300 gr
Grated coconut 150 gr
Black fungus 150 gr
Coriander leaves 50 gr
Red potatoes 2 kg
Chives leaves 50 gr
Rice 1 kg
Leek 50 gr
Mango puree 100 ml
Tomato sauce 100 ml
Sampal hainan 50 ml
Lime juice 50 ml
Sugar
5 eggs
How to make:
1. Cook the rice until cooked, then cook into a mushroom fried rice.
2. Peel the sweet potatoes, then into a long spiral by using a special tool, fried into a basket shape.
3. Place the fried rice into potato basket.
4. Chop the shrimp and crabmeat. Combine with coconut, grated mango, leaves coriander, shitake mushrooms and season with salt, pepper, oyster sauce, sesame oil, ginger and garlic
5. Form of flat round then bake until done.
6. Put 3 pieces on the plate.
7. Pour water, mango puree, tomato sauce, sugar, lime juice and salt then enter red peppers, asparagus, onion and young mango.
8. Pour the sauce over the stacking plate, mango, rice cakes and baskets, dishes prepared & presented.
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SHRIMP MANGO SALAD DRESSING
Ingredients:
2 sweet fragrant mango peeled diced
200 gr of diced ripe papaya
60 grams of red pepper diced
100 gr ripe peas
200 grams of boiled shrimp and discard the skin pancet
50 g green pepper diced
100 gr nelley or 3 tablespoons mayonnaise
1 tea spoon of salt
3 lemons squeeze and take the water
How to make:
Combine all the ingredients that have been prepared with mayonnaise stir until evenly distributed and prepared to be served.
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Ramadhan dishes Seafood Fried Lumpia
Ingredients:
20 sheet of spring roll skins ready to buy
Contents:
2 tbsp magarine
2 cloves garlic, minced
150 grams of minced shrimp
150 gr squid, sliced to form matches
1 tbsp oyster sauce
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
2 teaspoons all-purpose seasoning flavor chicken flavor
1 teaspoon sesame oil
1 tablespoon cornstarch, dissolved in a little water.
the oil for frying.
How to make:
1 Heat magarine, saute garlic until fragrant, enter the shrimp, squid, and crab meat and cook until prawns change color. Add oyster sauce, salt, pepper powder, sugar, seasoning flavoring paced gunadan sesame oil, stirring until smooth. Thicken with cornstarch, cook briefly, remove.
2 Abil one sheet of spring roll skin, spread the contents of the stuffing with 1 tbsp stuffing, rolls envelope shape.
3 Fry in hot oil to yellow golden, remove from heat. Serve with bottled chili sauce.
To: 6 People
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TOMATO SOUP SEAFOOD
Ingredients:
3 tomatoes, blender
2 tablespoons margarine
1 piece of onion, cut into pieces
3 cloves garlic, minced
2 bay leaves
1 liter water
2 carrots, diced small
2 potatoes, peeled and cut into small cubes
300 grams of medium shrimp, peeled leaving tails
300 grams of mussels
300 grams of white clams
250 grams of meat snapper
1 teaspoon salt, 1 teaspoon pepper
1 tablespoon sugar
Topping: chopped parsley
How to make:
1. Heat margarine, sauté onions and garlic until fragrant, enter bay leaves and water, bring to a boil.
2. Enter the carrots and potatoes, and cook until done.
3. Enter the shrimp, mussels, clams and white, snapper, salt, pepper and sugar, cook until cooked, add the tomatoes that have been mashed, stir, and cook briefly, lift.
4. Serve warm, sprinkle with chopped parsley.
To: 6 people
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KARE SPAGHETTI SEAFOOD
Ingredients:
250 grams of spaghetti
Soup:
2 tablespoons cooking oil
2 stalks lemongrass, crushed
6 lime leaves
4 cm ginger crushed
750 ml coconut milk from 1 coconut
1 stick kecombrang, sliced
200 grams of shrimp being
200 grams of meat snapper, diced
250 grams of squid, cut into rings
200 grams of fresh button mushrooms, halved
1 teaspoon salt and 1 teaspoon pepper
2 tablespoons fish sauce
2 tablespoons lime juice
50 grams of curry spice wet
Blend:
8 large red chilies
6 spring onions
4 cloves garlic
Complement: cilantro
How to make:
1. Spaghetti boiled, remove and drain.
2. Heat oil and saute ground spices until fragrant, put curry spices, lemon grass, leaves orange and ginger and stir. Enter the coconut milk and bring to a boil.
3. Enter kecombrang, shrimp, squid and snapper and cook until cooked, add mushrooms buttons, salt, fish sauce and lime juice. Lift.
4. Prepare a bowl, put Shahe fen, pour the gravy and stuffing, put cilantro and serve warm.
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QUAIL EGG HOISIN LETTUCE
1 basic ingredients:
10 pcs boiled quail eggs
15 pcs King prawn
100 grams of minced seafood
75 g Culry endip
75 g Water cress
75 g Carrot
100 gr Kyuri
75 g Yellow bell pepper
100 grams Red chili
2 basic ingredients (Dressing):
100 gr Pangko (Bread crumb)
1 pcs Egg
75 grams Flour
500 ml Oil
How To Make:
1. Mix the minced seafood with pepper and salt
2. Mix well
3. Then print one by one dough with a round shape and enter the middle quail eggs
4. Beat the eggs and enter the quail eggs that have been covered with seafood whisk into the egg and then toppled over the bread flour dip again into the beaten eggs and roll again with pangko (breadcrumbs)
5. Heat oil and fry the dough until lightly brown
6. Decorative materials lettuce and place it in the middle and quail eggs digarnish with chives
Ready to serve
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Seafood Hormok
GROUND SPICES:
10 pieces of dried red chilli, seeded, soaked until soft
3 fresh red chilies
6 red onions,
3 cloves garlic
1 cm galangal, lemongrass 1 part white
2 teaspoons grated lime peel
2 tbsp coriander leaves and roots 5 cm key meeting
1 teaspoon shrimp paste ripe
1 teaspoon salt and 1/2 teaspoon pepper
CONTENTS:
100 grams of basil leaves
150 grams of mackerel, puree
500 ml thick coconut milk
1 egg
2 tablespoons fish sauce
100 grams of snapper, diced
100 grams of squid, cut into rings
100 grams of mussels
100 grams of crab meat
Topping: 2 large red chilies (sliced), 3 stems of cilantro, 2 lime leaves (sliced).
Dessert sauce: 125 ml thick coconut milk, 1/2 teaspoon salt, and 2 teaspoons of rice flour, and cook until curdle
How to make:
1. Prepare banana leaves, cut into 7.5 cm round size, shape bowl.
2. Mix the mackerel with ground spices and stir well. Enter coconut milk, eggs, and gravy fish, mix well. Enter the squid, mussels, and crab meat and stir well.
3. Prepare a banana leaf bowl, fill with basil leaves, pour batter 3/4 full, steam for 10 minutes.
4. The sauce dessert: cook all ingredients until thickened, remove from heat. Pour over the dish, sprinkle with sliced red chili, cilantro, and lime leaves. Steamed again for 1 minutes, remove from heat.
For: 10 bowl
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Pizza Seafood
Ingredients:
Basic:
500 GRM flour, sifted
1 tsp instant yeast
2 tablespoons granulated sugar
1/2 teaspoon salt
200 ml sugar
50 ml salad oil
A smear of sauce / tomato pasta:
2 tablespoons olive oil
5 tablespoons baeang chutney, chopped
3 tablespoons tomato paste
8 tablespoons ketchup
6 fresh tomatoes, seeded and coarsely chopped
1 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon sugar
1 tsp oregano powder and 1 tsp basil leaves powder
50 ml of water
Topping:
140 grams of cooked tuna
100 grams of peeled shrimp, sauteed briefly
200 grams of squid, cut into chopped, sauteed briefly
50 grams of button mushrooms
2 fresh tomatoes, sliced,
1 green bell pepper, 1 red pepper
1/4 nena fruit, sliced into fan
3 cherry tomatoes
50 grams of mozzarella cheese, grated cheddar and 50 grams robber, pasrut
How to make:
1. Make the base: Mix the flour with the instant yeast, sugar, salt. aduka average. input water, knead, add lettuce and oil continue to knead until smooth, let stand for 30 minutes.
2. spread: margarine heat, saute onion and garlic until fragrant. input tomato paste, tomato sauce, tomato, salt, pepper, sugar, oregano powder, basil and water. cook until boiling and thickened, remove from heat.
3. Resolution: pipihkan dough to 1 cm thick, put it in a baking dish pizza size 26 cm, spread with a smear of sauce, sprinkle with cheddar, tuna, shrimp, squid mushroom,tomatoes, peppers pineapple, cherry tomatoes, and mozzarella cheese, baked in the oven with temperature of 175 Celsius for 30 minutes or until cooked
To: 6 people
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BANDENG BUMBU PICKLES
Ingredients:
2 goats milk (400 grams), cut into 3 parts
2 tablespoons lime juice and 1/2 teaspoon salt
the oil for frying
2 pieces of cucumber, seeded, cut into matchsticks
2 carrots, peeled, cut into matchsticks
15 red onions, peeled
3 large red chilies
20 pieces of red chili sauce
2 stalks lemongrass, crushed
5 lime leaves
250 ml of water
2 tbsp vinegar cooking
1/2 teaspoon salt and 1/4 teaspoon pepper
2 teaspoons instant chicken flavor bouillon powder
Blend:
3 red onions
3 cloves garlic
5 grains of toasted hazelnut
6 cm turmeric, fuel
1 tablespoon sugar
How to make:
1. Siangi banding, wash and then coat with lime juice and salt, let stand for 10 minutes.
2. Heat oil, milkfish fry until cooked, remove from heat, set aside.
3. Heat a little oil, saute ground spices until fragrant, put lemon grass, lime leaves, water, cooking vinegar, salt, and pepper, bring to a boil.
4. After the boil, and broth is absorbed, enter the carrots, cucumbers, red peppers, chili pepper, onion, and chicken flavor instant bouillon powder, cook briefly. Enter banding fried, stir well, remove from heat.
5. Serve warm with white rice
For: 4 people
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BANDENG BOILED SOY SAUCE SEASONING
Ingredients:
1 boiled tail banding (weight 800 grams), cut into 3 parts
2 tablespoons cooking oil
2 leeks, cut into pieces
3 large green chilies, cut according to taste
3 large red chilies, cut according to taste
6 star fruit vegetables, cut according to taste
3 lime leaves
2 stalks lemongrass, crushed
5 cm locks, crushed
2 cm galangal, crushed
2 cm ginger, crushed
500 ml of water
50 ml soy sauce
Blend:
3 red onions
3 cloves garlic
1/2 teaspoon salt
3 cm turmeric, fuel
How to make:
1. Heat oil, saute ground spices until fragrant, put green onion, stir well. Add red chili, green chili, lime leaves, lemon grass, keys, galangal and ginger, stir Avg.
2. Add water and soy sauce, bring to a boil.
3. Enter the milk, tomatoes and starfruit vegetable, cook briefly and lift. Serve warm.
For: 4 people
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LETTUCE BANDENG ASAP
Ingredients:
1 tail banding smoke, take the meat, shredded-suwir
1 bunch of lettuce
3 carrots, peeled, cut into small cubes, boiled
150 grams of beans, cut into pieces, then boiled
2 potatoes, steamed cooked, diced small
2 green apples, peeled, cut into small cubes
Sauce:
3 eggs, hard-boiled
1 tablespoon margarine, melted
100 grams of mayonnaise
3 tablespoons sweetened condensed milk
2 tablespoons lime juice
complementary: fresh tomatoes and parsley
How to make:
1. Sauce: boiled eggs and separate the yolks and whites. Egg yolks and puree. ADD Liquid margarine and stir well. Add mayonnaise, sweetened condensed milk and lemon juice, stir Avg. Store in the refrigerator for a while.
2. Mix the carrots, green beans, and potatoes. Add green apple slices and sauce, stir Avg. Enter shredded milk, stir well. Store in refrigerator.
3. Prepare the dish, arrange lettuce leaves, garnish with tomatoes, sliced egg white, and leaves parsley. Serve cold.
To: 6 people
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BANDENG BOILED SOY SAUCE SEASONING
Ingredients:
1 boiled tail banding (weight 800 grams), cut into 3 parts
2 tablespoons cooking oil
2 leeks, cut into pieces
3 large green chilies, cut according to taste
3 large red chilies, cut according to taste
6 star fruit vegetables, cut according to taste
3 lime leaves
2 stalks lemongrass, crushed
5 cm locks, crushed
2 cm galangal, crushed
2 cm ginger, crushed
500 ml of water
50 ml soy sauce
Blend:
3 red onions
3 cloves garlic
1/2 teaspoon salt
3 cm turmeric, fuel
How to make:
1. Heat oil, saute ground spices until fragrant, put green onion, stir well. Add red chili, green chili, lime leaves, lemon grass, keys, galangal and ginger, stir Avg.
2. Add water and soy sauce, bring to a boil.
3. Enter the milk, tomatoes and starfruit vegetable, cook briefly and lift. Serve warm.
For: 4 people
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LETTUCE BANDENG ASAP
Ingredients:
1 tail banding smoke, take the meat, shredded-suwir
1 bunch of lettuce
3 carrots, peeled, cut into small cubes, boiled
150 grams of beans, cut into pieces, then boiled
2 potatoes, steamed cooked, diced small
2 green apples, peeled, cut into small cubes
Sauce:
3 eggs, hard-boiled
1 tablespoon margarine, melted
100 grams of mayonnaise
3 tablespoons sweetened condensed milk
2 tablespoons lime juice
complementary: fresh tomatoes and parsley
How to make:
1. Sauce: boiled eggs and separate the yolks and whites. Egg yolks and puree. ADD Liquid margarine and stir well. Add mayonnaise, sweetened condensed milk and lemon juice, stir Avg. Store in the refrigerator for a while.
2. Mix the carrots, green beans, and potatoes. Add green apple slices and sauce, stir Avg. Enter shredded milk, stir well. Store in refrigerator.
3. Prepare the dish, arrange lettuce leaves, garnish with tomatoes, sliced egg white, and leaves parsley. Serve cold.
To: 6 people
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