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New Recipes

1 Rinse boneless chicken in running water for a few minutes; Pat dry; Discard the skin; Cut into cubes; Marinate in seasoning (1) for 60 minutes 2 Rinse and drain coriander; Chop.


Saager Kee

Ingredients :

500g fish fillet, 500g prawns, 500g squid, 500g scallop, 500g muscle, 200g onion, 400g tomato, 400ml coconut milk, 26g garlic, 26g ginger, 50ml oil, 1t salt, 1 stalk of coriander, 2 red chili peppers.

SEASONINGS:
(1) 2T lemon juice, some salt.
(2) 1T lemon juice, some salt.
(3) 1T lemon juice.
(4) 10g celery seeds, 1 sprig of curry leaves, 10g curry powder, 20g chili powder.
(5) 1.5t cumin seeds, 5g turmeric powder.

Preparation :

1. Thaw fish fillet; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Discard the skin; Cut into pieces; Marinate in seasoning (1) for 30 minutes.
2. Thaw scallop; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Marinate in seasoning (2) for 30 minutes.
3. Thaw muscles; Brush the shells; Rinse in running water for 5 minutes; Drain.
4. Discard heads of prawns; Shell; Devein with toothpicks; Rinse and soak in water with some salt briefly; Remove and pat dry; Marinate in seasoning (3) for 20 minutes.
5. Pull the mantle away from tentacles; Cut off the eyes and mouth; Discard the innards, bones, ink sacs, purple skin and the fins;
Rinse well; Cut the mantle into sections and make crisscross incisions; Cut the tentacles into sections.
6. Peel, rinse and chop onions finely.
7. Rinse and chop tomatoes finely.
8. Peel, rinse and chop garlic finely.
9. Peel, rinse and chop ginger finely.
10. Rinse and chop coriander finely.
11. Rinse and seed red chili peppers; Slice half; Julienne the remaining.
12. Heat a skillet over a high heat; Add 50ml oil and heat over a medium heat; Add seasoning (4), the garlic and the onions; Stir-fry over a low heat for 3 minutes; Add the ginger and the tomatoes; Stir-fry over a low heat briefly; Cook over a low heat for 5 minutes; Add the seasoning (5) and the red chili peppers; Stir-fry over a low heat for 3 minutes; Add 400ml coconut milk; Bring to the boil over a medium heat; Simmer over a low heat for 10 minutes; Add the coriander, the fish fillets, the prawns, the squids, the scallops and the muscles; Simmer over a low heat for 3 minutes; Add 1t salt;
Mix well; Cook over a low heat for 1 minute; Ready to serve.