Let’s match the cassava leaves, blue crab and petai for lunch today. It seems, no doubt. Serve Cassava Leaves Crab Petai Curry when warm to be more delicious when eaten.
This time let’s we try Crab Fried Kwetiau recipe … Fried Kwetiau for beginner it’s okay not much different like as in culinary places. Thanks a lot of recipes for Seaprime … superb … delicious
Apparently Seaprime crab meat can be used for all recipes, this time let’s we try to cook Aceh noodles… Aceh noodles is rich in spices, for beginners, it’s okay… not much different like the one in culinary places. Thanks a lot for the recipes to Seaprime… superb… it’s delicious
One of the amazing recipes! Rajungan (soft crab) and pasta! Usually we make crab pasta, but with this soft crab tastes better, it’s easy to make … The meats are very tender and easy to get (use Seaprime Crabmeat) and are very rich in flavor! Mix it with lemon, salty taste with some flavor from chili and parsley, the result is Voila! Great … Great … So enjoy it!
Characteristic of this cuisine lies in its different plecing spice with spices flush for vegetables in general. If in Java or Sumatra boiled vegetables are usually served with peanut flavor spice, then for plecing kangkung spice is made from a mixture of shrimp paste, cayenne pepper, lime, garlic, pecan and others. Which certainly tastes much more spicy than the pecel herbs of a kind, especially when combined with the flavor of the flesh, mmmmmhhh …. Curious about the recipe … Let’s try the recipe!
Spent crab meat stock (Seaprime Clawmeat) souvenirs from Jakarta yesterday, had long been stored in the refrigerator.
Afternoon like this, I think awful to make the soup … it’s not difficult anyway, the contents can be adjusted yah..
Siomay (also Somay), is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.