Stuffed Crabs (Rellenong Alimasag)

Posted on 01. Mon, 2011 by grace in Filipino, Seafood

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This dish is time-consuming but the result is worth it. I find that some crabs don’t have much meat, so I buy an extra crab or two to make sure the crabs I serve are nicely stuffed.

Mixed Seafood Hot Pot

Posted on 01. Fri, 2011 by grace in Fish, Healthy Asian, Japanese, Poultry, Rice/Noodles, Seafood, Soup

By Debra Samuels, My Japanese Table

This beautiful dish is a one-pot wonder, mixing seafood, chicken, tofu, glass noodles, and vegetables. Once the preparation is done, you are home free — the cooking happens at your table (or stovetop). Fish fillets with the skin on helps the fish hold its shape. Whole clams, succulent scallops, and giant shrimp give the broth a briny undertone, and the tofu and glass noodles absorb the flavors from the stock.

Tuna with Avocado-Wasabi Puree

Posted on 01. Thu, 2011 by grace in Asian Barbecue, East Asian, Fast Asian Recipe, Fish, Healthy Asian, Japanese, Seafood

By Harris Salat, The Japanese Food Report and The Japanese Grill

This is a popular preparation from Matsuri, Tadashi’s restaurant—rich, creamy avocado meets dense, intense tuna, with the wasabi and lime juice adding heat and bite. Use only sushi grade tuna for this recipe (yellowfin or bigeye [ahi] tuna are great choices) and perfectly ripe avocados.

10 minute Shrimp Curry

Posted on 12. Wed, 2010 by admin in Fast Asian Recipe, Fish, GF-Adaptable, Seafood, Vegetable/Tofu

A very simple curry recipe that only takes 10 minutes!

Prawns with Coconut Milk and Preserved Crab Fat (Ginataang Hipon with Gata and Taba ng Talangka)

Posted on 12. Fri, 2010 by grace in Filipino, Seafood

By Trissa Lopez, Trissalicious

This recipe is probably one of those “inspired from” the 15 or so Philippine cookbooks that I have. For me, coconut milk goes extremely well with the Philippine’s holy trinity of ginger, garlic and onions, sauteed and blended with a chili pepper to create a gravy base. Then I added freshly peeled prawns, spinach leaves and crab roe. Now tell me, who can resist this dish with a steaming bowl of rice?

Philippine Style Stuffed Crab (Rellenong Alimasag)

Posted on 11. Tue, 2010 by grace in Christmas, Filipino, Seafood

By Trissa Lopez, Trissalicious

A cooking process commonly used in the Philippines, is called relleno which means to stuff. Relleno makes it’s appearance during the Christmas season. This is one of the most festive dishes that I could think of that really celebrates the fresh seafood we have in the Philippines.

Easy Shrimp Curry (Masala Jhinga)

Posted on 11. Wed, 2010 by grace in Indian, Seafood

Recipe courtesy of Shubhra Ramineni, Entice with Spice

In this dish, shrimp are cooked in a masala (spiced tomato and onion base) in which I combined the cooking styles and flavor of northern and southern India. The masala base is a northern Indian style used by my mother, but I have added mustard seeds as a spice, which are common in southern Indian cooking and are used by my mother-in-law.

Curry Laksa

Posted on 10. Wed, 2010 by admin in Asian Recipes, Chefs, Malaysian, Meat, Poultry, Rice/Noodles, SE Asian, Seafood

There are many different kinds of laksa. Generally speaking, laksa is a spicy broth, frequently made with a coconut cream base, served with a variety of meats and herbs. Recipe by Chef Linda Tay Esposito

Chinese Trinidadian Stir-Fried Shrimp with Rum

Posted on 07. Sat, 2010 by grace in Chinese, GF-Adaptable, Seafood

By Grace Young

When I was in Trinidad, Winnie Lee Lum showed me how to make this superb dish, which beautifully demonstrates the convergence of Chinese and Trinidadian cooking traditions. Of course, the taste was extraordinary because Lee Lum only cooks with fresh local shrimp that her husband, Tony, purchases for her. Before cooking, she rinses the shrimp in lime juice, a Trinidadian cooking practice said to remove the “fishy” taste.

Grilled Mixed Seafood with Herbs

Posted on 06. Wed, 2010 by grace in General Asian, July 4th, Seafood

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

This dish is easy to prepare and can be made on a very hot grill.