Pad Thai Shrimp Rice Noodle Recipe: Popular Thailand Street Food on Tablefare

Resep Pad Thai Udang ( Kuetiaw ala Thailand)

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Pad Thai Shrimp Rice Noodle Recipe

Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj], “fried Thai style” “Phở Xào in Vietnamese”) is a dish of stir-fried Pho noodles, a type of rice noodle, with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, hot dogs or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower.

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Recipe Pad Thai Shrimp Rice Noodle

Pad Thai is of Vietnamese origin,which uses Pho noodles (Bánh Phở in Vietnamese) and Chinese ingredients. In Vietnam, it is called Phở Xào or Banh Pho Xao Sate, meaning “stir fried Pho,” a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character. Pad Thai has since become one of Thailand’s national dishes.

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Recipe Shrimp Pad Thai

Instead store bought or instant pad thai sauce, i made my homemade pad thai sauce. Pad Thai sauce is very easy to make, and this simple recipe will tell you how to do it. Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good pad thai sauce is tamarind. Tamarind  or Asam Jawa is popular tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste (available by the jar or bottle at Asian or Indian food stores).

Ingredient :

  • 250 gr rice noodle, boiled with package instruction.
  • 500 gr(about 2) whole giant head prawn, peeled, keep the head and the shell for stock
  • 4 cloves garlic, finely chopped
  • 4 cloves shallot,
  • 2 tbsp oil
  • 1 tbsp dried shrimp,
  • 1 tbsp (shredded) preserved radish
  • 6 tbsp Pad Thai sauce, recipe follow
  • 1 large egg
  • 2 tbsp ground roasted peanuts, i use cashew nuts
  • 1/2 cup sliced garlic chives or green onion
  • 1 cups bean sprouts, rinsed,
  • 1 wedge lime

Homemade Pad Thai Sauce Recipe :

  • Prawn head and shell
  • 1/2 tbsp oil
  • 2  tbsp. tamarind paste , adjust to taste
  • 1 cup water
  • 3 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1/2  tbsp cayenne pepper, adjust to taste
  • a pinch of grounded white pepper
  • 4 Tbsp. palm sugar

Instruction :

How to make homemade pad thai sauce recipe :

  • Heat up the oil, saute the prawn head and shell until crisp and nice golden brown.
  • Meanwhile, place the rest ingredients in a cup and stir to dissolve both tamarind paste and sugar.
  • Pour into shrim head and shell, bring to boil and simmer until thicken into half amount.
  • Sieve  with tea siever, set aside

How to make pad thai rice noodle :

  • Heat the oil in a wok. Add the garlic, shallot and stir-fry until golden brown. Add the shrimp and keep stirring until the shrimp changes color.
  • Remove the shrimp to prevent overcooking and set aside.
  • Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed.
  • Return the cooked shrimp to the wok.
  • Add the bean sprout, stir throughly
  • Push the contents of the wok up around the sides to make room to fry the eggs.
  • Add the eggs and spread the noodles over the eggs to cover.
  • When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs
  • Remove from the pan and serve with chiles, peanuts, garlic chives and a few drops of lime juice. Mix well.

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Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction ala Dentist Chef

Resep Steak Ikan Gindara dengan Saus Pesto dan Cuka Balsamik

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Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction

The Black Cod/Sable fish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. In English, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow, skil(fish) (Canada) and Gindara (Japan, Indonesia) although many of these names also refer to other, unrelated, species.Of these, only “sablefish” and “black cod” are Acceptable Market Names in the U.S. The sable fish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (1000 to 9000 ft) and is commercially important to Japan.

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Pan Fried Cod with Lemon Basil Pesto and Mashed Sweet Potato

The white flesh of the sablefish is soft-textured and mild flavored. It is considered a delicacy in many countries. When cooked its flaky texture is similar to Patagonian toothfish (Chilean sea bass). The meat has a high fat content and can be prepared in many ways including baking, broiling, grilling, smoking, frying or served as sushi.Sablefish are very high in long-chain omega 3 fatty acids, EPA and DHA. It contains approximately as much as wild salmon

Ingredient :

Pan Fried Black Cod/ Gindara Fish Recipe:

  • 2 Black Cod/Gindara steaks
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 tsp miso paste,*optional
  • 1 tbsp butter
  • 1 tbsp olive oil

Peanut Pesto Recipe :

  • 1/2 cup toasted peanut (you can use another nuts)
  • 1/2 cup basil leaves, i use thai basil, blanched
  • 1/4 cup parmiggianno-reggiano cheese
  • 3 roasted garlic or fresh garlic
  • 1/4 cup olive oil

peanut pesto recipe make pesto sauceBalsamic Reduction Recipe :

  • 1/4 cup aged balsamic vinegar
  • 1/2 tbsp honey

Mashed Sweet Potato Recipe :

  • 1 large roasted sweet potato, keep it warm in a rice warmer
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper to taste

Instruction :

How to make balsamic vinegar reduction :

  • Mix balsamic vinegar and honey on a heavy bottom non stick  sauce pan,
  • bring to boil, reduce with a very low heat until thicken into half amount, set aside

how to make balsamic reduction sauce

How to make peanut pesto sauce:

  • Combine the basil, garlic, and peanuts in a food processor and pulse until coarsely chopped.
  • Add the oil and process until fully incorporated and smooth.
  • Season with salt and pepper.
  • You can serve it immediately or heated first in heavy saucepan until nearly boiling

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How to make mashed sweet potato:

  • Combine all ingredient in aglass bowl, mashed into snooth paste
  • Keep it warm untill serve

How to pan seared Black Cod/ Gindara Fish :

  • Season the fish steak with salt, pepper, miso paste and drizzle the lemon juice, set aside
  • Marinade about 30 minutes in the fridge. Drain before cooking
  • Heat up the oil and butter, Sear the fish about 2-3 minutes in all side
  • Drain from the oil, set aside and keep warm

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Homemade Ravioli Recipe with Roasted Pumpkin Filling(Step by Step) ala Dentist Chef

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Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a sauce. Today i make my basil green ravioli with roasted pumpkin filling. The contrast color between the dough and the filling is the trick for a beautifull ravioli dish. The finely chopped make the dough had a greeny radient color derived from a pureed basil leaves. Besides gives green color, the basil leaves that infused in the ravioli dough gives a pleasant scent and flavour.

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Take a closer look….

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Yummy roasted pumpkin ravioli !

Ingredient :

Recipe Fresh Ravioli Pasta :

  • 1 cups (125 g) all-purpose flour
  • 1/4 tsp. salt
  • 1 egg yolg
  • 2 tsp. olive oil
  • 10 ml water
  •  1 tbsp pureed basil oil
  • Extra flour on hand for dusting

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Recipe Roasted Pumpkin Filling for Ravioli Pasta :

  • 200 roasted pumpkin ( sweet kabocha pumpkin)
  • 2 tsp finely chopped garlic
  • 1 tsp butter
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Recipe Cheesy Pasta Sauce :

  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 cloves garlic, finely chopped
  • 1/4 onion, finely chopped
  • 1 tsp flour
  • 1 cup milk
  • 2 tbsp parmiggiano-reggiono cheese or grated ceddar cheese

Instruction :

How To Make the ravioli filling.

  • Mix all ingredients thoroughly until you have a smooth, paste-like consistency.

Make the ravioli pasta

  • Mix all the ingredients in large mixing bowl
  • Shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.

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  • Roll the dough with rolling pin to flatten it, you can use pasta maker instead
  • Take the ravioli filling and place a tablespoon of it in middle of a dough.

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  • Fill a small bowl with water, dip your fingers in, and moisten around the outer edge of the dough round.
  • Fold the dough in half over the filling, making a half-moon shape. Be sure all the filling stays inside. Pinch the edges together and then seal the edges of the ravioli with your finger punch. Make sure to press firmly and go all the way around. This will add a “homemade” touch as well.

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  • Press  the edge with a round pasta cutter to make a direction for the swirl pasta cutter

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  • Cut the edge with swirl pasta cutter.

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  • Repeat this process for all your dough.

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  • Dust the finished ravioli with flour to keep them from sticking together.
  • Boil the ravioli pasta until your preference doneness, drain out and drizzle a little bit of olive oil
  • Voila, now your Homemade Ravioli is ready to go with your favourite sauce…

How to make Cheesy Pasta (Ravioli) Sauce :

  • Heat up the butter and olive oil,  add the garlic and onion until fragrant and not browned.
  • Add the bacon and the flour, saute until the flour throughly cooked.
  • Pour the milk and grated cheese, bring to boil with a very low flame until the cheese dissolved.
  • Add the black olives and turn off the heat and serve with ravioli pasta.

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Seafood Paella Recipe (step by step), Saffron Infused Rice with Giant Head Prawn, Mussles and Blue Crab

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Seafood Paella Recipe (Paella alla Marisco)

Paella  is a Valencian cooking metal casing, and a rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

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Seafood Paella Recipe

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe the seafood is served in the shell. A variant on this is paella del senyoret which utilizes seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, (even chorizo) vegetables and many different seasonings.However, the most globally popular recipe is seafood paella.

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In Spain, but not in Valencia, mixed paella is very popular. Some restaurants in Spain (and many in the United States) that serve this mixed version, refer to it as Valencian paella. However, Valencians insist only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine or even grotesque. Recipes for this dish vary somewhat, even in Valencia. Below is a recipe by Juanry Segui, a prominent Valencian chef. Paella usually has a layer of toasted rice at the bottom of the pan called socarrat in Spain. This is considered a delicacy there and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a towel at this point) to absorb the remaining broth

Ingredient :

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  • 1 giant head prawn, about 350 gr
  • 350 gr green mussle
  • 3 @200 gr blue crab
  • 1 onion, finely chopped
  • 6 cloves garlic,  finely chopped
  • 3 green chillies, thinly sliced
  • 2-3 medium size ripe tomatoes, pureed
  • 2 cups uncooked arborio rice or other short-grain rice, soaked 15 minutes before cook
  • a pinch of saffron
  • 2 tbsp fresh lemon juice
  • 3 cups chicken/seafood broth
  • 1/2 cup white wine
  • 2 tbsp margarine

Instruction :

  • Heat up margarine, saute onion and garlic until  fragrant and slightly browned

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  • Add the tomato puree, white wine and broth,stir occationally and bring to boil

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  • Add green chillies

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  • and saffron

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  •  Add the giant head prawn and  blue crab, boil about half cooked,remove from the pan, drain

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  • Add the mussle, boil about half cooked,remove from the pan, drain

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  • Ass the rice, stir occationally and simmer  with covered about 17-20 minutes until cooked

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  • Nearly done, put the giant prawn, mussles and blue crab back.
  • Simmer another 5 minutes to make a rice  crust in the bottom of the pan, let it rest awhile before serving

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Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

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Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil 

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil. Shank is the lower section of the animal’s leg, and it’s extremely tough and full of connective tissue. (Note also that lamb has a foreshank and a hindshank, which come from the foresaddle and hindsaddle, respectively.)  A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.The lamb shank is the source of a particularly succulent dish, braised lamb shanks,  lamb shanks are often braised whole. Lamb shanks can also be prepared in a crockpot.

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Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala

Braised Lamb Shank with Tomato and Chilli Recipe is easy recipe, all the matter is time effort. Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

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Braised Lamb Shank with Tomato and Chillies Recipe

simply fall off the bone ! thats the braising all about…

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil


Braised Lamb Shank Recipe :

  • 500 gr lamb shank
  • 3 ripe tomatoes, deseeded, finely chopped or you can use 1 cup sun dried tomato
  • 4 tbsp tomato pasta
  • a pinch of saffron,
  • 2 tbsp red cayenne pepper powder* you can use more
  • 1 tbsp paprika powder
  • 3 kaffir lime leaves, deveined
  • 1 cups stock
  • 1 cup white wine or rice wine
  • 2 tbsp vegetable oil
  • salt to taste

Lamb shank marinade :

marinade lamb shank braised recipe

Spice Paste :

  • 3 shallot
  • 6 garlic
  • 4 cm ginger
  • salt to taste

Carrot Purée recipe :

  • 2 medium carrot , roughly chopped
  • 1/3 cup  broth
  • salt and pepper to taste
  • 2 tbsp heavy cream
  • teaspoon unsalted butter

Basil oil recipe :

  • 1 cup basil oil
  • 1 cup light olive oil
  • 1/2 tsp salt

Instruction :

How to make carrot purée:

  • Simmer carrots, garlic, broth, and salt in a heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes.
  • Purée mixture with cream and butter in a food processor until smooth.
How to make basil oil :
  • Rinse and drain thai basil leaves. Pat leaves dry with a towel.
  • In a blender or food processor, combine basil leaves and olive or vegetable oil . Whirl just until leaves are finely chopped (do not purée).
  • Pour mixture into a 1- to 1 1/2-quart pan over medium heat and add the salt. Stir occasionally until oil NEARLY bubble around pan
  • Remove from heat and let stand until cool, about 1 hour.
  • Line a fine wire strainer with two layers of cheesecloth and set over a small bowl.
  • Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil.
  • Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months.
  • The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

How to make braised lamb shank with tomato, chili and wine :

  • Season the lamb shank with marinade ingredien, marinade  overnight in the fridge.
  • Heat up 1 tbsp oil  until sizzling hot, sear the lamb shank al over, make sure all surface are throughly seared. set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
  • Add  tomato, tomato pasta, saffron, cayenne pepper powder, paprika powder and the seared lamb shank. Stir another minute.
  • Pour the white wine and stock ,bring to boil.
  • Reduce the heat and simmer until the curry broth is thicken about 1-2 hours.

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Pan Fried Seabass in Black Cumin and Sesame Crusted with Roasted Stuffed Jalapeno pepper, Pumpkin Purée and Balsamic Reduction

sesame crusted fish fillet cumin crusted recipe

Fried Seabass in Black Cumin and Sesame Crusted Recipe with Roasted Rice Stuffed Jalapeno

Fried Seabass in Black Cumin and Sesame Crusted Recipe with Roasted Rice Stuffed Jalapeno. Black sea bass (Centropristis striata) is an exclusively marine fish. It is a type of Grouper (Serranidae) found more commonly in northern than in southern ranges. It inhabits the coasts from Maine to NE Florida and the eastern Gulf of Mexico. There are three large biomass populations of black sea bass—the Mid-Atlantic stock, from Cape Cod in Massachusetts to Cape Hatteras in North Carolina, the South Atlantic stock, from Cape Hatteras to the southern tip of the Florida peninsula, and the Gulf of Mexico stock, from the southern tip of the Florida peninsula to Texas. They can be found in inshore waters (bays and sounds) and offshore in waters up to a depth of 130 m (425 ft). They spend most of their time close to the sea floor and are often congregated around bottom formations such as rocks, man-made reefs, wrecks, jetties, piers, and bridge pilings.

pan seared seabass fillet crusted black cumin sesame how pan fried seabass fish

This fish is much more expensive than wild salmon fillet that ruin your pocket arond 25 USD per kg. This baby boy is cost avout 30 USD for ONLY 350 grams. Two lovely seabass fillet with around 175 grams each. I can get this two pieces fillet with vaccum packed fom a local hotel supplier and i was saving to get that in my hand..Hehehe, but it totally worthed. The first dish i cooked with seabass fillet is Resep Pan Fried Pistachio Crusted Black Seabass Fillet ala Dentist Chef.

recipe seabass cumin sesame crusted recipe pumpkin puree roasted stuffed jalapeno pepper

Ikan seabass adalah sejenis ikan mahal yang sering disajikan dalam makan malam  resmi  atau fine dining di restoran fancy. Fillet ikan ini berwarna putih and memiliki tekstur pada dan rasa yang sangat gurih. Seperti kebanyakan seafood lainnya, cara memasak ikan ini adalah metode cepat karena anda pasti tidak akan mau mengeluarkan dana lebih untuk daging ikan yang kering jika fillet ikan ini overooked. Oleh sebab itu timing adalah kunci sukses memasak fillet ikan

Ingredients :
Cumin and black sesame crusted seabass fillet recipe:
  • 2 boneless skinless blackseabass fillet, i use  only 1
  • 1 tsp lime juice
  • 1 tbsp black cumin
  • 1 tbsp black sesame
  • 1 tsp dijon mustard
  • Salt to taste
  • Olive oil (olive oil with sprayer)
  • 1 tbsp garam masala, Seasoning Herbs & Spice mixture : pinch of blackpepper,cumin, fennel seed, caraway, rosemarry, thyme, green cardamon husk, grind into fine powder

black sesame black cumin crusted fish black seabass

black sesame and black cumin for seabass fillet crusted, can you note the diffrence ?

Roasted jalapeno pepper with roasted pumpin rice recipe :

  • 1 mediun size jalapeno pepper
  • 3 tbsp mashed roasted pumpkin
  • 2 tbsp cooked rice
  • 1 tsp butter/margarin
  • salt and pepper to taste

roasted jalapeno recipe stuffed roast pumpkin rice

roasted jalapeno pepper with rosted pumpkin and rice stuffing !

Pumpkin Purée recipe :

  • 100 gr roasted pumpkin
  • 2 tablespoons heavy cream
  • 1 teaspoon unsalted butter
  • salt and pepper to taste.

Reduced Balsamic Vinegar:

  • 1/4 cup aged balsamic vinegar
  • 1/2 tbsp honey

Instruction :

1. How to make pumpkin Purée :

  • Put roasted pumpkin, heavy cream and butter in blender, proccess until had a smooth consistency.
  • Strained through sieve, set aside and keep warm

2. How to make balsamic vinegar Reduction :

  • Mix balsamic vinegar and honey on a heavy bottom non stick  sauce pan,
  • bring to boil, reduce with a very low heat untih thicken into half amount, set aside

3. How to make roasted jalapeno pepper with roasted pumpin rice recipe :

  • Cut the top of the part of jalapeno pepper, deseeded,
  • Rub with salt all over the jalapeno pepper, washed in running water, drained
  • Combine the roast pumpkin, rice, cream, butter, salt and pepper
  • Put the stuffing mixture in the jalapeno pepper cavity
  • Applied the toothpick from the top throug the bottom of the jalapeno pepper
  • Roast in oven for about 20 minutes in 200 degree celcius.
  • Set aside, keep warm
  • remove the tooth pick before serving

4. How to make Pan seared seabass with black cumin and black sesame crusted :

  • Season the fish fillet with spice & herbs mixture, salt and lime juice, marinade about 15 minutes
  • Applie the dijon mustard in the skin side, dip into the mixture of black sesame and black cumin.
  • Heat the olive oil until smoking hot, seared the skin side of the fish for 2 minutes, flip over and seared another 2 minutes
  • Remove the fish fillet from the, serve with roasted jalapeno, pumpkin puree and balsamic reduction

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