1.Thai style seafood pot

食譜:泰式海鮮鍋(1)

Ingredients:

100 grams of grass shrimp

100 grams of fish fillets

150g of Crab

80 grams of clams

150 grams of penetrating

50 grams of fresh oysters

50 grams of fresh scallops

40 grams of onions

50 grams of tomatoes

30g of Potato

20 grams of sweet bean pods

10g of basil

10 grams of lemon leaves

Seasoning:

4 tablespoon of Thai Chutney Sauce

2 tablespoons of lemon juice

2 tablespoon of rice wine

2 tablespoon of sugar

250cc of Water

 

Steps: 

1 After the grass prawns have their legs and sand intestines removed, wash the crabs thoroughly. Remove the viscera. Wash the fresh oysters and set aside.

2 Cut the tomatoes into pieces; peel and cut the onions and potatoes before setting aside.

3 Put all the seafood ingredients in boiling water and cook and drain them for later use.

4 Heat up the pan, pour in some oil and add onion slices to sauté until fragrant. Add in tomatoes, potatoes and sweet bean pods to fragrant.

5 Add in all the seasonings and lemon leaves to a boil then, add in all of  the seafood. Turn to low heat and simmer until the soup is slightly dry

6 Finally, add in the basil and boil.

 

2.Hot and Sour Squid Pot

食譜:酸辣魷魚煲

Ingredients:

300 grams of soaked squid

60 grams of Sauerkraut

80 grams of ground meat

150g of winter noodles

20 grams of shallots

20 grams of minced garlic

20g of Chili flakes

2 tablespoon of cornstarch water

Seasoning:

500㏄ of water

1 tablespoon of sugar

2 tablespoon of soy sauce

1 tablespoon of rice wine

1 tablespoon of sesame oil

1 tablespoon of  Zhenjiang vinegar

 

Steps:

1 Soak the squid and sauerkraut slices. Soak the winter noodles in water until it softens and set aside.

2 Heat up a pan, pour some oil, add ground meat, shallots, minced garlic and chili flakes sauté until fragrant.

3 Add in the squid slices, sauerkraut slices and all the seasonings and stir-fry.  Pick up all the ingredients and save the soup for later use.

4 Pour the soup into a casserole, add winter noodles and cook to absorb to absorb the sauce.

5 Add back all the picked up ingredients and drizzle with mineral water to thicken.

 

3.Curry coconut milk seafood pot

食譜:咖哩椰奶海鮮煲

Ingredients:

150g of grass shrimp

100 grams of roll

100 grams of clams

80 grams of crab

30 grams of onions

150 grams of noodles

30 grams of sweet bean pods

120 grams of potatoes

40g of Carrots

40 grams of King trumpet mushroom

10 grams of lemon leaves

Seasoning:

2 tablespoon of curry powder

200㏄ of Coconut milk

1 tablespoon of salt

1 tablespoon of sugar

Water

 

Steps:

1 Wash the grass prawns after removing the legs, sand and intestines. Remove the viscera and slice the middle rolls. Remove the viscera and cut the crabs into pieces and wash.

2 Peel and slice the onion; cut the king trumpet mushroom into cubes. Peel and cut the potatoes and carrots and set aside.

3 Put the potatoes, carrots and pinto beans in water (outside the serving size) and cook

4 Add in the grass prawns, medium rolls and crabs to boil and cook separately. Set aside.

5 Heat up the pan with some oil, add in onion slices and sauté

6 Add potato cubes, carrot cubes, sweet bean pods, king trumpet mushrooms, grass prawns, medium rolls, crabs and stir well.

7 Add in all the seasonings, clams and lemon leaves and cook. Once done,  remove the ingredients and save the soup

8 Add in the noodles and stir-fry until the soup is slightly dry, add back all the ingredients and you’re done.

 

4.Braised Lion Head Claypot

食譜:紅燒獅子頭煲(1)

Ingredients:

a. 600 grams of ground pork
80 grams of minced water chestnuts
30 grams of minced shrimp
20 grams of chopped green onions
30 grams of minced ginger

b. 400 grams of Chinese cabbage
20 grams of Carrot cubes
40 grams of shiitake mushrooms
30 g of shallots
20 g of sliced ​​ginger
30 grams of garlic
20 grams of Chili flakes

Seasoning:
1 tablespoon of sugar
1 tablespoon of oyster sauce
1 tablespoon of soy sauce
1 teaspoon of chicken powder
1 tablespoon of rice wine
1200cc of water

Marinade:
1 teaspoon of salt
1 teaspoon of sesame oil
1 teaspoon of rice wine
1 teaspoon of cornstarch
1 teaspoon of pepper

 

Steps:

1 Add in the marinades to ingredient A. Marinate and mix well for about 10 minutes.

2 Knead the ground meat of into a ball shape, and toss it left and right to make the balls firm.

3 Heat up an oil pan with oil temperature around 140℃. Add in  the meatballs of and fry until the surface turns golden yellow. Take out the oil and set aside

4 Leave a little oil in the pot, add ingredient B and sauté until fragrant, then add in all the seasonings and bring to a boil.

5 Put in the meatballs  into the pot and simmer for about 30 minutes over low heat.

 

5.Crab rice noodle pot

食譜:花蟹米粉煲

Ingredients:

450 g of small crab

100 grams of rice noodles

10 grams of dried shrimp

20 grams of Shiitake mushrooms

30 g of shallots

30 grams of onions

10 grams of celery

10 grams of carrots

Seasoning:

600cc of Water

2 tablespoon of sugar

1 tablespoon of oyster sauce

1 tablespoon of rice wine

1 tablespoon of  shacha sauce

1 tablespoon of  fermented bean curd

 

Steps:

1 Wash the crabs after removing their internal organs. Soak the rice noodles and dried shrimps in water until it softens. Soak shiitake mushrooms in water until they soften and shred them.

2 Peel and shred the onion, cut the celery into sections. Peel and shred the carrots before setting aside.

3 Heat up the pan with some oil, add in dried shrimps, shredded shiitake mushrooms, green onions, onions and sauté until fragrant.

4 Add in the crab celery and radish and stir well. Then, add in all the seasonings and boil. When done, pick up all the ingredients and save the soup for later use

5 Pour the  soup into a casserole, add rice noodles and stir-fry until the soup is absorb slightly. Place back all the picked up ingredients and mix well.

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