Easy Crab Cake

It’s been a long time that I did not able to eat crabs here in Kuwait because I really don’t know why everytime I ate crabs here I experience nausea and headaches whereas in Philippines, no matter how many crabs I ate, I did not feel anything bad in my stomach.

We went to the fish market the other day and I cannot resist to buy the crabs there, we immediately boiled it but I never eat it since I was afraid that I might get sick again, lol, so I flaked the remaining and made it into this recipe because I knew that when I cook and ate it with some ingredients, I never feel bad at all.

Ingredients:
1 cup cooked crab flakes
2 tbsp. chopped onion
1 tbsp. chopped tomato
2 tbsp. fine bread crumbs
1 egg, beaten
1 tsp. fish sauce
¼ tsp. black pepper powder
¼ tsp. salt or to taste
Cooking oil for deep frying

Directions:
1. Combine all ingredients together in a bowl except the cooking oil. Mix very well.
2. Heat cooking oil in a frying pan, take 1 tbsp. from the batter, flatten on a frying pan and fry until golden brown, turning once to cook the other side.
3. Drain on paper towels to absorb the oil, serve with your favorite dipping sauce.

Related Posts:
Baked Fish with Crab and Cheese

Grilled Shrimp with Pineapple

During our vacation in Philippines 3 months ago, we went to my mother’s fishpond just to grill freshly-catch tiger prawns and milkfish and that was one the best moments of our vacations days. The taste was so amazing and incredible or let me say undescribable even no spices or other ingredients added on it. Now that we’re back here in Kuwait, all we can grill are ordinary shrimps, that’s why I did my best to add more flavors everytime I grilled one. The following recipe were just purely experimentation as usual but turned out good. However, nothing beats the fresh prawns that I mentioned above. lol 😀

Ingredients:
500 g peeled shrimps, deviened
1 can 200 g mushrooms, drained
1 can 150 g pineapple chunks, reserved syrup
4 tbsp. soy sauce
pepper to taste
2 tbsp. oyster sauce
2 tbsp. melted butter

Directions:
1. In a shallow dish, combine pineapple syrup, soy sauce and pepper.
2. Marinate shrimps and mushrooms for at least 30 minutes, then drain. Reserve marinade.
3. Place shrimps,mushrooms and pineapple chunks in skewers alternately.
4. In a small bowl, combine oyster sauce, butter and 3 tbsp. from the reserved marinade.
5. Brush the shrimps, mushrooms and pineapple with the number 4 mixture.
6. Grill until done, turning once if needed. Brush again with the no. 4 mixture 1 minute before grilling time will be completed. Serve.

Mozzarella Stick

We were fasting yesterday for Ashoura day or the 10th of Muharram, so I prepared this simple yet yummy recipe as our appetizer.  I made it in a very basic way, I did not add any spices on it since I want a very natural mozzarella stick.

According to wiki:

“Mozarella stick sometimes called mozza sticks, mozzies, cheese sticks, fried mozzarella, are rectangular or cylindrical pieces of battered or breaded mozzarella cheese. This deep-fried snack is most often served at restaurants or pizza parlors as an appetizer or as North American pub fare. They are also available at some fast-food restaurants.”

Ingredients:
Mozzarella cheese
All-purpose flour
Egg, beaten
Bread Crumbs
Oil for deep frying

Directions:
1. Slice mozzarella cheese into 2 ½ inch length and 1x ½ inch thick or as desired.
2. Dredge each mozzarella stick into the flour, then dip in egg, then coat with the breadcrumbs. If you want the coatings to be thicker, dip in egg again, then coat again with the bread crumbs.
3. Deep fry in hot oil until golden brown, turn to brown the other side. Drain in paper towels. Serve with your favorite dipping sauce.

Note: If you want it to be spicy, season the flour or bread crumbs with any spicy powders of your choice.

Spicy Tempura

I learned from experience that when making tempura, the shrimp should be seasoned with some spices first before dipping it into the batter. Some people seasoned the batter but for me I should rather seasoned the shrimp to taste better. We have this Japanese style tempura at home and every time I used it we were never satisfied with its taste since I always follow the package’s direction, fortunately I came up an idea of marinating the shrimp first with some spices before frying it and wow the result was so yummy inside and out.

Ingredients:
500 g medium shrimps, peeled leaving the tails on
1 cup tempura batter mix
2/3 cup water
½ tsp. salt
¼ tsp. black pepper powder
¼ tsp. garlic powder
Pepper
Cooking oil for deep frying

Directions:
1. Combine salt, black pepper, garlic and pepper together. Seasoned peeled shrimp with the mixture and leave it stand for at least 20 minutes.
2. In a medium bowl, combine tempura batter mix with water, mix well.
3. Heat oil in pan, dip each shrimp on the batter mixture and fry until golden brown.
4. Drain on pepper towels. Serve with your favorite dipping sauce.

Related Post:
Tempura

Beef Taco

I never tried to make Taco dish before, I wonder why? We were on grocery section of City Centre three nights ago with my hubby and we passed by at the Mexican foods stand, the boxes of taco shells were neatly arranged in front so it was very easy for me to take a glance on it. While I was looking at the products my hubby said “hon why don’t you try to make one at home?”, so I grabbed one taco shell box and put it in our cart.

I have no time to cook few days ago hence I just made it last night. We don’t have taco sauce at home so I just served it with sweet chili sauce and it was yummy. I regret that I did not able to take a clearer picture, we were hungry last night and moreover, my little Azhfaar was disturbing me, he wanted to place his little finger on the plate so that it will appear in the picture. lol 🙂

Ingredients:
6 taco shells
250 g cup ground beef
1 medium onion, minced
1 tsp. minced garlic
3 tbsp. soy sauce
pepper to taste
1 large tomato, chopped
1 cup finely cut or chopped lettuce leaves
1 cup grated cheese ( I used cheddar)
taco sauce or any of your favorite sauce

Directions:
1. Heat non-stick pan and heat ground beef until brown. Drain.
2. Add garlic, onion, soy sauce and pepper. Stir to mix well and cook until dry. Remove from heat.
3. Bake taco shells in preheated 200 degrees oven for 5 minutes.
4. Scoop 1 tbsp. from the ground beef mixture and place it inside the taco shells. Top with chopped tomatoes, lettuce leaves and cheese alternately. Repeat this procedure until all the taco shells are filled.
5. Serve with taco sauce on top.

Related Post:
Lettuce Wraps

Crispy Bake Pita with Cheese

 Pita breads are always present in our home daily, our favorite way to eat this bread is to spread jam and cream cheese on one of each sides, then roll it for easy biting, so yummy.  However, sometimes we cannot consume it all for one day, so there were always hard pita bread leftovers on the following day and no one touched it anymore unless a good samaritan will do something on it.  Yesterday, I found a way of making it into something different from the way we used to do with this leftovers (I always made it into pudding before), I made it into a semi-crispy pizza but I rather called it Crispy Bake Pita with Cheese and I served it with Spaghetti Guisado

 

Ingredients:
 4 whole Pita breads
4 tbsp. spaghetti sauce/pizza sauce/tomato ketchup
1/2 cup sliced mushrooms
1 green bellpepper, chopped
mozarella cheese, grated
4 tsp. olive oil

Directions:
1. Preheat oven to 250 degrees C.
2. Spread sauce or tomato ketchup on one side of each pita breads and place the side with sauce on top of baking sheet.
3. Top the breads with mushrooms, bellpeppers and cheese. Drizzle with olive oil, 1 tsp. on each bread.
4. Bake for 10 minutes or until breads are crispy. Cut into 4 slices and serve immediately.

Bihon Rolls

I just name it Bihon Rolls because I really don’t know what should I call it, we had few cooked bihon leftovers by our cousin Gem, the amount was not enough for us all, so I wrapped it with the mini spring roll wrappers and fried it so that everybody can eat. Mini spring rolls is one of our favorite at home and everytime we had a guest, my hubby always suggested to prepare that dish. Almost all our guest at home appreciated our mini spring rolls because of its crispiness and easy to bite and of course the delicious taste. Sometimes they will asked me if this and that can be cooked into spring roll fillings, I said you can put whatever you want to put inside that wrappers as long as you will cooked it in a right way, then the taste will be good.

See also:
Bihon Guisado (version 2)
Vegetables Mini Spring Rolls