How to make a Caribbean Style Seafood Stew. Ingredients: Serves 4 1 1/2 pounds skin-on or skinless red snapper, or skinless mahi mahi or other white fish fillet, cut into 1 1/2-inch pieces8 ounces large shrimp (about 12 shrimp), peeled and deveined2 tablespoons neutral oil, such as canola, grapeseed
Air fryer red snapper fish fillets are done in under 20 minutes. They make an excellent low-carb and keto friendly meal for a busy weeknight. Top with homemade garlic herb butter straight out of the air fryer and enjoy.
An easy to make fish sambal that pairs well as a side to your meals OR use it as fillings to create delicious food. Nonetheless, the sambal itself taste rich with flavours.
Crispy on the outside, soft and flaky on the inside fried fish fillet served with sweet and sour sambal mangga.
How to make a Stuffed Red Snapper. INGREDIENTS: Serves 2 1 red bell pepper, cut into rings1 yellow bell pepper, cut into rings1 green bell pepper, cut into rings1 large red onion, cut into rings1 (3 ½ -pound) whole red snapper, cleaned and gutted1 cup basil pesto (homemade or store-bought)1 large ho
Fish Roti is a flatbread with fish sambals inside. The sambal can be anything from meats, eggs, healthy vegetables to even cheese. This Srilankan recipe can definitely help you satisfy your food cravings. Recipe inside.
Tuna sambal kecombrang (tuna with torch ginger sambal). You can serve this mostly raw sambal with rice or serve it with salad. To make it, cut the blue steak tuna with a sharp knife into small cubes. Mix the tuna with thinly sliced shallots, garlic, torch ginger, kaffir lime leaves, bird’s eye chili, salt, a dash of sugar & Thai fish sauce. Then carefully pour very hot coconut oil over the tuna. Drizzle with fresh lime juice before serving. If you make this Tuna with Torch Ginger Sambal, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Crab Stick Salad with Sesame Mayonnaise Tuna with Torch Ginger Sambal 100g blue steak tuna 50g shallots 10g garlic 1 stalk torch ginger, remove the petal 3 kaffir lime leaves 1 stalk lemongrass, white part only 10g bird’s eye chilies, seeds intact 2 teaspoons Thai fish sauce 20ml coconut oil a pinch of salt and sugar Direction Cut the tuna with a sharp knife into 5mm cubes. Finely sliced shallots, garlic, torch ginger, kaffir lime leaves, lemongrass, and chilies. Put in a mixing bowl, add tuna …
Torch Ginger, Kecombrang, Honje, Wild Ginger, Bunga Kantan, Wild Ginger…whatever the name, this exotic flower is another valuable ingredient in Indonesian kitchen. The long stemmed bud of torch ginger flower looks like a spear with sweet floral fragrance & a hint of ginger aroma. You can use the buds for zest up curries (Gule Kuta-Kuta or Karonese Chicken Curry) or stews ( Arsik Ikan or Stewed Spiced Fish from North Sumatra). Sliced or shredded the buds and add it to salad ( Seasonal Market Vegetables with Peanut Sauce), or make Balinese Sambal Matah. Torch Ginger Fried Rice Ingredients 400 gr leftover rice 2 medium shallots, thinly sliced 1/2 Tsp shrimp paste, lightly crushed 1 green onion, thinly sliced 2 torch ginger, finely sliced 2 kaffir lime leaves, centre spine removed, finely sliced 1 tbsp vegetable oil Salt 2 eggs Direction Heat a wok over medium-high heat, swirling about 2 tablespoons oil to a pan. Sauteed shallots and shrimp paste for about 2 minutes, until fragrant. Turn heat to medium-low, add chopped chillies, kaffir lime leaves and torch ginger. Add rice, salt and pepper, stir until combined. Add chopped scallion, give it a quick mix and remove from heat. Serve fried …
A blog about Indian and International cuisine, with simple steps and catchy pictures.
The perfect side for your buriyani. Curry leaves, onions, and spices are mixed to infuse a zesty flavor into this smoked sundried tuna fish.
All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections. This recipe was originally published on iVillage.com
How to make a Thai Sweet Chilli Sauce. Ingredients: Serves 10 ½ cup Granulated Sugar3-4 cloves Garlic (Chopped)2 teaspoon Red Chilli Flakes1 cup Water¼ cup Rice Vinegar½ teaspoon Salt2 teaspoon Sambal Oelek1 tablespoon Fish Sauce1 tablespoon Tomato Ketchup1 and ½ tablespoon Cornstarch Instructions:
Grilled tofu was on the menu tonight! I marinated the tofu with garlic paste, ground coriander and lime juice. I was inspired by Ross Dobson recipe from his cookbook Fired Up: Vegetarian. In his recipe, Ross Dobson uses the regular tofu and marinate the tofu with turmeric powder. In Indonesia, you can easily find yellow tofu and it already scented with turmeric. I made a couple of minor tweak in tofu marinate and sambal ingredients. The heat from grill added a nice caramelization touch and served this grilled tofu with raw Balinese sambal for a fresh and spicy taste. This sambal usually serves as a condiment for grilled fish or chicken, but for meatless Monday I made a grilled tofu and paired with this sambal. Traditionally we use roasted shrimp paste to make this sambal matah, the pungent smells of shrimp paste quite strong but once you combine it with chilli and lime juice it becomes milder. Grilled Tofu with Sambal Matah Ingredients 600g firm tofu 2 cloves garlic Juices of 1 limes 1 teaspoon toasted coriander seeds 1/4 cup vegetable oil Salt Sambal Matah 5 shallots 5 red birds eye chillies 2 stalks lemongrass, white part only 1/2 teaspoon …
How to make Vietnamese Grilled Pork. INGREDIENTS: 5lb pork butt1/3 cup white sugar3 tablespoons sambal chili1/2 cup fish sauce1/2 cup soy sauce2 tablespoons vegetable oil1 stalk lemongrass, chopped5 cloves garlic, minced1 teaspoon kosher salt2 cups of water INSTRUCTIONS: Start by cutting the pork bu
Sate lilit is a traditional food from Bali. This sate made from the mixture of minced meat, grated coconut and flavourful spices paste, and then this mixture of minced meat then moulding into a sugar cane or lemongrass. Usually, sate lilit serves with spicy sambal matah or as a condiment for nasi campur Bali. Sate Lilit with Sambal Matah Ingredients Sate lilit 500 gram tuna fillet, minced 300 gram shrimp, peel and minced 150 gram grated coconut 1 tbsp tamarind water 2 kaffir lime leaves 200 ml thick coconut milk 10 stalks lemongrass or wooden stick Spices Paste 9 asian shallots 5 cloves garlic 2 red chillies 2 tsp toasted coriander 3 pcs tabia bun or Balinese long pepper 2 Stalk lemongrass, white part only 2 cm galangal 3 kaffir lime leaves 1 tsp toasted shrimp paste 1 tsp sugar 2 tsp salt Sambal Matah 10 bird’s eye chillies, sliced 7 Asian shallots, thinly sliced 2 stalks lemongrass, white part only, thinly sliced 1/2 tsp toasted shrimp paste 100 ml coconut oil 3 kaffir lime leaves, discard the hard part and thinly slices 1 tbsp kaffir lime or regular lime juices 1/2 tsp salt 1/4 tsp sugar Cooking Direction Sambal matah: Mix sliced bird’s eye chillies, shallots, lemongrass, …