RESEPI MEE KETAM

BAHAN BAHAN

1 bungkus mee kuning

3 ekor ketam saiz sederhana (dipotong 2)

1 biji telur

Beberapa jenis sayur yang digemari

5 sudu besar sos cili

2 sudu besar sos tomato

2 sudu besar sos tiram

1 sudu kecil serbuk secukup rasa

1 sudu kecil air sotong (Nampla)

2 sudu besar chili paste

Garam dan gula secukup rasa

BAHAN KISAR

4 biji tomato saiz sederhana

1 mangkuk kecil udang kering

3 ulas bawang putih

4 biji bawang merah

1 cawan air

CARA MEMASAK

1.Panaskan minyak dan tumis chili paste sehingga naik bau harum. Masukkan bahan kisar.

2. Masukkan air, kemudian masukkan ketam.

3. Masukkan pula sos cili, sos tomato, sos tiram, air stok sotong, serbuk secukup rasa, garam dan gula secukupnya.

4. Setelah ketam masak, masukkan sayur-sayuran dan kacau.

5. Pecahkan sebiji telur dan kacau.

6. Asingkan ketam dan sayur-sayuran dari kuah.

7. Tinggalkan kuah di dalam periuk dan masukkan mee kuning dan tunggu sehingga mee masak.

8. Masukkan mee kedalam pinggan bersama ketam dan sayuran tadi. Tuangkan kuah ke dalam pinggan.

11. Hidangkan bersama daun sup, dau bawang dan hirisan cili merah.

SEAFOOD MASAK MERAH

BAHAN BAHAN

• Sotong, Udang, Isi kerang -kerangan jika ada
• Bawang Putih
• Bawang Merah
• Cili Merah
• Kunyit Serbuk
• Sebuk Black Papper
• Sos tiram
• Sos Cili
• Kicap Manis
• Garam dan Gula

PROSES PENYEDIAAN

• Tumis kan cili merah yg dah diblend dgn bawang putih sampai pecah minyak.
• Masukkan :
• serbuk black pepper sikit
• Kunyit serbuk sikit
• Serbuk cili sikit
• Sos tiram sikit
• Sos cili sikit
• Kicap manis sikit
• Perasakan dgn garam dan gula.
• Pastu masukkan kerang dgn bawang besar. Masak sampai kerang betul2 masak. Tutup periuk. Pastu masukkan sotong dan udang. Jgn masak lama sangat udang dgn sotong nnti kecut sangat.
• Siap!

KETAM MASAK PEDAS ALA THAI

BAHAN BAHAN

Ketam (1kg)

1 Batang Serai

Daun limau purut 10 keping

Daun Ketumbar Segenggam

Cili api, suka hati banyak mana

Bawang Merah

Bawang Putih

Halia

Asam Keping 1 (besar)

Serbuk Kari 2 Sudu

Cili Giling 3 Sudu

Paste Cili Thai 2 Sudu

Gula & Garam sedikit

Ketam Masak Thai

CARA MEMASAK :-

1.Bersihkan ketam, rebus dahulu, buang apa yang tak patut, dan potong 2.

2.Air rebusan ketam jangan buang, sebab nak diguna sebagai kuah nanti

3.Dalam Periuk/kuali, panaskan minyak, masukkan Bawang Merah, Bawang Putih, Halia, Serai hingga naik bau

4.Masukkan cili giling dan kari yang dah dibancuh sehingga pecah minyak, kemudian Paste cili thai.

5.Dah pecah minyak masukkan Air rebusan ketam tadi, agak-agaklah kuah nak banyak mana ye.

6.Kacau hingga rata, masukkan asam keping, gula dan garam. Akhir sekali masukkan ketam, daun ketumbar dan daun limau purut.

7.Dah mendidih, tutup api dan tutup periuk, biar bau dan rasa masakan tadi berkahwin (bersatu). Dan bolehlah dihidang…sedapnyee!! Selamat Mencuba!

RESEPI KETAM PERCIK

Masakan Melayu adalah masakan orang Melayu dari Malaysia, Indonesia, Singapura, dan Brunei yang dahulunya merupakan gugusan kepulauan melayu atau di kenali sebagai Nusantara. Setiap wilayah tradisional Melayu mempunyai makanan tradisional yang tersendiri - contohnya Terengganu dan Kelantan terkenal dengan Nasi dagang, Nasi kerabu dan Keropok lekor, Negeri sembilan dengan Gulai lemak cili api, Pahang dan Perak dengan Gulai Tempoyak Ikan Patin, Kedah dengan Asam laksa dan Gulai nangka, Melaka dengan Asam pedas, Johor dengan Mi Bandung, Riau dengan hidangan ikan Patin;Gulai ikan patin dan Asam Pedas ikan patin, Melayu Deli di Medan Sumatera Utara terkenal dengan Nasi goreng teri Medan dan Gulai Ketam dan Brunei dengan hidangan Ambuyat.

RESEPI KETAM PERCIK

BAHAN-BAHAN:

ketam - 5 ekor

minyak

serai - 1 batang (ketuk)

gula - 2 sudu

garam-secukup rasa

serbuk perasa-sikit jer

santan-150 ml (sukat pakai botol susu anak jer)

Air - 300 ml

BAHAN KISAR:

cili kering

bawang kecil-5 ulas

bawang besar-1 labu

bawang putih-2 ulas

halia-1 inci

CARA MEMBUATNYA:

Panaskan minyak. Tumiskan bahan kisar sampai naik bau dan pecah minyak;

Masukkan gula,garam,serbuk perasa. Kacau sebati;

Masukkan serai dan air. Kacau dan biar sampai mendidih;

Masukkan ketam,gaul rata. Masukkan santan. Kacau sampai bersalut dengan ketam. Biarkan dalam 20 minit.

Angkat dan hidangkan bersama nasi panas. Selamat Mencuba!

RESEPI SUP KETAM

Sup adalah makanan cecair, secara amnya disaji panas (tetapi boleh juga disaji dingin atau sejuk), yang dibuat dengan menggabungkan bahan-bahan seperti daging dan sayuran dengan stok, jus, air, atau cecair yang lain. Sup panas dicirikan dengan mendidihkan bahan-bahan pepejal di dalam cecair di dalam periuk sehingga rasanya diekstrak, membentuk air rebusan atau kaldu.

RESEPI SUP KETAM

BAHAN BAHAN

5 ekor ketam

2-3 biji kentang

1btg carrot

1btg saderi (hiris)

Kiub ayam

Olive oil/minyak biasa

BAHAN TUMBUK:

5 ulas bawang merah

4 ulas bawang putih

1incihalia

lada putih (kena lebih)

Daun ketumbar

Bawang goring

PROSES PENYEDIAAN

Tumbuk semua bahan tumbuk. Panaskan sedikit minyak... Tumis bahan tumbuk sehingga garing.

Masukkan air dan kentang, lobak. Bila kentang/lobak agak empuk, masukkan ketam. Renih dengan api perlahan supaya isi ketam mesra dengan kuah. Masukkan btg saderi.

Akhir sekali, masukkan garam dan serbuk perasa. taburkan daun ketumbar dan bawang goreng. Siap.

RESEPI SHELLOUT

Makanan laut adalah sebarang bentuk hidupan laut dianggap sebagai makanan oleh manusia. Makanan laut dengan jelas termasuk ikan dan kerangan.

Kerangan termasuk pelbagai spesis moluska, krustasea dan ekinoderma. Dari segi sejarah, mamalia laut seperti ikan paus dan ikan lumba-lumba telah digunakan sebagai makanan, walaupun berkurangan pada zaman moden. Tumbuh-tumbuhan laut yang boleh dimakan, seperti beberapa rumpai laut dan mikroalga, dimakan secara meluas sebagai makanan laut di seluruh dunia, terutama di Asia (lihat kategori sayur-sayuran laut). Di Amerika Utara, walaupun tidak secara amnya di United Kingdom, istilah "makanan laut" diperluaskan kepada organisma air tawar yang dimakan oleh manusia, jadi semua hidupan akuatik yang boleh dimakan boleh dirujuk sebagai makanan laut. Demi kesempurnaan, rencana ini merangkumi semua hidupan akuatik yang boleh dimakan

RESEPI SHELLOUT

BAHAN BAHAN

Celurkan seafood dan tapis..

BAHAN TUMISAN

kicap utk hasilkan warna gelap masakan..

cili kisar ( lebihkan klu nak pedas )

Rempah kari daging

Kurang dari 1 sudu ok..klau lebih nanti rasa kari pulak

CARA PENYEDIAAN

Masukkan seafood dan kacau sebati...( api besar ..fungsi utk elakkan air dari seafood keluar - pastikan jgn smpai hangit)

Bila nmpak seafood dh hmpir masak..sederhanakan api. kacau himgga masak....perasakan dgn garam kicap dan gula..masukkan sayuran..dh siap..

SPICY KAM HEONG CRABS RECIPE

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

SPICY KAM HEONG CRABS RECIPE

 INGREDIENTS:

4-6 pieces of crabs

200 grams of shallots

1 large garlic

15 fresh red chili padi

1 large handful of dried shrimps

1 large handful of dried red chilies

INSTRUCTIONS

Begin by blending the shallots, garlic, chili padi, dried shrimps and dried red chili with a small amount of water.

Using a large wok, heat up the oil and fry in the curry leaves for about 10 minutes. Then add in the blended ingredients till the paste is slightly thick and fragrant.

Then add in curry powder and oyster sauce. Fry it till the oil seeps through the paste and later add in the water, lemon grass and bunga kantan.

Let it simmer for about 2-3 minutes.Once that is done, add in the salt, sugar and crabs.Mix and stir the crabs until the crabs are fully cooked.

CRISPY CRABLETS RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CRISPY CRABLETS RECIPE

 

INGREDIENTS

2 lbs. crablets, cleaned

4 tablespoons gin or sherry (optional)

1 cup cornstarch

½ tablespoon salt

2 teaspoons ground black pepper

3 cups cooking oil

INSTRUCTIONS

Place the crablets in a bowl then pour-in gin or sherry. Mix gently.

Sprinkle salt and ground black pepper then mix well.

Heat a frying pan or cooking pot and pour-in cooking oil.

Dredge the crablets in cornstarch then deep fry until the texture becomes crispy.

Remove from the pan and place in a plate lined with paper towel.

Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.

CRAB CURRY RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CRAB CURRY RECIPE

INGREDIENTS

3 pcs XL sized crabs ~ cleaned and halved

1 tsp turmeric powder

salt

Coarsely pounded

3 inches ginger

8 cloves garlic

1 tsp fenugreek seeds

1 large onion ~ sliced

1 sprig curry leaves

2 green chillies ~ sliced

3 tbsps fish curry powder *

1 tbsp chilli powder * make a paste with little water

1 tsp seedless tamarind paste

1 large tomato ~ sliced into 6

salt

sufficient water 

50ml coconut milk -  purely optional

cooking oil

HOW TO COOK

Heat up a wok with oil and saute fenugreek seeds. Add sliced onion, curry leaves and green chillies. Stir for 1 minute.

Add pounded ginger and garlic. Stir for 2 minutes and add in the marinated crab pieces.

Mix thoroughly and cover with lid.

Allow the crabs pieces to change color to slightly red and the juice from crab dries up a little. Keep stirring once a while to avoid burned bottom. I left them to cook for about 10 minutes.

Add the paste of curry & chilli powder. Mix evenly and add water, tamarind paste and salt.

Allow the gravy to boil for another 10-15 minutes.

Add tomatoes and coconut milk, boil again. Add salt if needed.

CHILI CRAB RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CHILI CRAB RECIPE

 

INGREDIENTS

1 sprig of coriander (chopped for garnishing only)

1 tablespoon of sugar

2 tablespoons of tamarind juice

Salt to taste

2 tablespoons of cooking oil

1/4 cup of water

Spice Paste

8 dried red chilies (soaked in hot water and deseeded)

1 tablespoon of taucheo (soy bean paste/sauce)

3 cloves of garlic

1 inch of fresh ginger

Tamarind Juice:

5 seeds of tamarind

Water

HOW TO COOK

Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.

Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

Heat up your wok and add cooking oil.

Stir fry the spice paste until fragant and spicy.

Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

Add the green and juicy stuff from the shell and stir well.

Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

Dish up, garnish with chopped scallions and serve hot.