Seafood Night – Fish, Prawn and Crab

This Sunday dinner, I am thinking to work on seafood. I’ve been thinking to do a dinner with Fish, Prawn / Shrimp and Crab (魚蝦蟹). I was thinking to work on my presentation, and do something closer to a fine dining approach. But then, I lost my enthusiasm totally, because I did not manage to defrost the pastry. By the time I need to work on the pastry, I have to come up with a solution quickly, so I decided to use the bread instead. Forget about fine dining presentation…

I started it off with the Prawn Rolled Toast, as I said, my original idea was to wrap them with pastry and bake it. I might try it out again later on, but let’s make it with bread for the time being. The pack of frozen prawn is with 9 pieces of prawn, let’s cook them first in a pan with a bit of water. Remove them from the pan when they are 80% done, and we will cook them through in the oven later on. Remove the shell but keep the tail part on,  devein the prawn and sit them aside and let them cool down. To use the bread to wrap, we have to use a roller to flatten the bread. Use half of a sandwich bread, and coat both side with butter. Lay Swiss cheese, cucumber strips and a piece of prawn on top of the bread, add some wasabi mayonnaise or just mayonnaise, and then roll up the bread and close it tight. Add a layer of egg wash on the surface, and place them in the oven to grill under 200C for 10 minutes.

I’ve used only 4 pieces of prawn for the toast, so I use the rest of them to add into the Crabmeat Salad. Chop the prawn into small dices and get a large salad bowl ready, chop the rest of the ingredients into dices and add them in the bowl. I am using cucumber, tomato, onion, avocado and crabmeat, mix everything well in the salad bowl. Then, add lemon juice, a touch of salt and plain yogurt into it, mix them well and adjust the taste. Keep them cold in the fringe to serve later with the tuna, or you can have them separately as long as they are cold enough to serve.

For the Seared Tuna, let’s work on the dressing first. Mix sesame oil, soy sauce, grated ginger, minced garlic, red chilli and lemon juice, taste it and adjust. I did not manage to get a thick piece of tuna steak here, what I’ve got is only 2 cm thick, but ideally we should work with something around 3 to 4 cm thick. For what I have, I could not have the tuna cooked in a way like cooked on the surface but still raw in the middle. What I’ve got was the entire tuna steak is cooked, because it is too thin. Cut the tuna steak into rectangle shape, coat the entire surface with sesame seeds. Heat up the pan with a mix of sesame oil and olive oil, fry some sliced garlic until golden brown and set them aside for later use. Fry the tuna each side around 15 seconds, you can see how much it’s been cooking on the section, and you can decide on how much you want that to be cooked. When the fish is done, slice them into thick pieces and serve with some mixed green salad together with the crabmeat salad.

Chili con Carne . can go with rice or bread


I was thinking what to cook for our usual Sunday dinner, my husband was trying to help and brain storm. Suddenly he came across “Chili con carne”, he said he can eat that for the entire week. I am not a fan of Mexican food at all, and I am not sure if I know exactly what Chili con carne is… Tried to search a bit online and look into few recipes, my husband also trying to explain to me how should that tastes like. All right, even I do not like Mexican and beans that much, let’s stay open-minded and try something new!

I found few different recipes, and I am going for the one with more vegetables to make it a bit more healthy, so I decided to base on the recipe from Jamie Oliver and improvise. Looking at the ingredients, somehow I feel that I am making the spicy Bolognese sauce, just with more beans.

There are a lot of chopping to do, so better get everything nicely chopped and ready before starting to cook. Of course you can make use of the food processor to help out a bit. Finely chop the onion, carrot, celery, garlic, and finally chop the red peppers into  medium squares. Get some coriander chopped and separate the stalks from the leaves. I also like to add some red chili to make the dish a bit more hot, just get them chopped and ready.

Are you ready? So, get the biggest sauce pan out, heat it up and put some butter into the pan. Put the minced garlic and the onion in the pan to start with, then add the carrot and celery together with a pinch of salt, let them cook a bit until they turn soft. You can add some olive oil if you feel there is not enough oil, then put the minced beef in and fry them nicely until they start to turn brown. Then, add the kidney beans and chickpeas, together with the coriander stalks and the red chili. Give them a good stir, add all the spice into the pan, chili powder, ground cumin, ground cinnamon and ground paprika, of course some salt and pepper, then add the chopped tomato sauce into the pan. Let them cook a bit, and then add some water into it, bring it to boil and then switch it to lower heat, let it boil for at least 30 minutes to one hour.

When it’s done, you can serve it with some long grain rice, by adding some yogurt and corindar as garnish. That’s how I like to eat, as I love rice. My husband prefers to have it with bread, so he had it with some baguette, French meets Mexian. Somehow I feel like having Indian food….? My husband said that has nothing to do with chili con carne, but at least it tasted good. He thinks the vegetable makes it so non-Mexican, he said he will cook me a real one later, let’s see… well, I kind of like it, at least it is not too beany and not too Mexican 😝