بِسْــــــــــــــــــمِ اﷲِالرَّحْمَنِ اارَّحِيم
Assalamualaikum. Hari ni mood agak kurang baik mengenangkan cuti hubby tak diluluskan, jadi appoinment dengan doktor terpaksa cancel/tukar hari lain. Aku kalau boleh nak cepatkan/habiskan rawatan secepat mungkin. Ku rasa banyak buang waktu dek kerana perjalanan ke hospital yang jauh. Bab jauh tu tak kisah tapi bab buang waktu tu yang aku kisah. Apapun, tak boleh merungut, pasti ada hikmah di sebalik setiap musibah. Sebagai manusia, kenalah bersabar dan cari hikmah tu. Moga Allah permudahkan urusan kami.
Bercakap mengenai hidangan ni, aku tertarik dengan ayat dalam entri Kak Nor 'mmg sedapppppp sgt, menjilat jari gak tau'. Kerana ayat ni la aku c n p resepi ni. Serius memang sedap dan menjilat jari. Siap bertambah nasi lagi aku makan. Stok seafood rumah ni memang dah habis, yang ada hanya sotong saja tapi tetap sedap. Barangkali penambahan telur tu yang buat lagi sedap. Sotong tu aku goreng dulu dengan garam dan kunyit macam kak nor. Lain kali boleh guna ketam pula.
SWEET & SPICY CRAB (SQUID)
recipe : Gert@KitchenSnippets
sumber : K.Nor@SecubitGaram
Ingredients:
6 blue crabs ~ (ganti sotong)
2 cloves of garlic
1 tbsp finely chopped ginger
1 large red chili – finely chopped
2 spring onions – cut into 1” length
1 egg - beaten
Sauce:
3 tbsp of tomato ketchup
3 tbsp of sweet chili sauce
2 tbsp of vinegar
1 tbsp of sugar
½ tsp of corn starch
Salt and pepper to taste
¼ cup of chicken stock
1. Wash and scrub the shell of the crabs well. Remove the shell, rinse well under cold running water, and remove the gills and inner parts. Remove the claws. Using a large cleaver, cut the crabs into half and crack the claws. Set it aside.
2. Mix all the sauce ingredients and set it aside. Heat up the wok, add in about 2 tbsp of olive oil, and add in garlic, chili and ginger and stir fry until lightly brown and fragrant.
3. Add in the crabs, continue to toss and turn until the crab shells turn into pinkish color. Add in the sauce, stir well and bring it up to a boil. Cover and turn down the heat to medium and let it simmer for 5 - 6 minutes. Continue to stir until the crab is cooked and sauce thickens.
4. Add in a bit of more stock if necessary. Drizzle in the egg, give it a quick stir and turn off the heat. Add in the spring onions, dish out and serve immediately.
* K.Nor gantikan ketam dgn udang. Gaul udang dgn sedikit garam dan serbuk kunyit. Kemudian digoreng seketika (sekadar udang berubah warna kemerahan). Angkat dan ketepikan.
recipe : Gert@KitchenSnippets
sumber : K.Nor@SecubitGaram
Ingredients:
6 blue crabs ~ (ganti sotong)
2 cloves of garlic
1 tbsp finely chopped ginger
1 large red chili – finely chopped
2 spring onions – cut into 1” length
1 egg - beaten
Sauce:
3 tbsp of tomato ketchup
3 tbsp of sweet chili sauce
2 tbsp of vinegar
1 tbsp of sugar
½ tsp of corn starch
Salt and pepper to taste
¼ cup of chicken stock
1. Wash and scrub the shell of the crabs well. Remove the shell, rinse well under cold running water, and remove the gills and inner parts. Remove the claws. Using a large cleaver, cut the crabs into half and crack the claws. Set it aside.
2. Mix all the sauce ingredients and set it aside. Heat up the wok, add in about 2 tbsp of olive oil, and add in garlic, chili and ginger and stir fry until lightly brown and fragrant.
3. Add in the crabs, continue to toss and turn until the crab shells turn into pinkish color. Add in the sauce, stir well and bring it up to a boil. Cover and turn down the heat to medium and let it simmer for 5 - 6 minutes. Continue to stir until the crab is cooked and sauce thickens.
4. Add in a bit of more stock if necessary. Drizzle in the egg, give it a quick stir and turn off the heat. Add in the spring onions, dish out and serve immediately.
* K.Nor gantikan ketam dgn udang. Gaul udang dgn sedikit garam dan serbuk kunyit. Kemudian digoreng seketika (sekadar udang berubah warna kemerahan). Angkat dan ketepikan.
2 comment
salam mel.. insyaAllah, semoga dipermudahkan dan dimurahkan rezeki. tun dulu2 xleh makan seafood cengkerang2 ni, allergic, skrg alhamdulillah, udang yg kecik2 dan sotong blh makan, cuma ketam tu mmg kalau makan sure sesak napas.. bila dh blh mkn udang n sotong ni duk terasa nk mengulang masak je.. tp control sbb takut kolestrol tinggi. hehe... tgk bahan2 mmg tau sedap resepi nih, nx time beli sotong blh try.
ReplyDeletewsalam tun..mel memg gemar seafood tapi alergic kat ketam biru..kalau makan memg gatal2 badan. Resepi ni memg kena cuba!Sedap!!
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