October 13, 2010

ASSORTED SEAFOOD IN COCONUT CREAM

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Assorted Seafood in Coconut Cream Ingredients:
1/4 k. tuna fillet
1/4 k. baby prawns, peeled
1/4 k. white squid rings
2 cups singkamas (local white turnip), diced
1 red bell pepper, diced
1 green bell pepper, diced
10 birds eye chili, chopped
1 thumb-size ginger, finely-chopped
2 small onions, chopped
2 stalks lemon grass, leaves tied and roots bulb crushed
1 1/2 tsps. turmeric powder
2 cups coconut cream (first extract or kakang gata)
1/2 cup cornstarch slurry (4 tbsps. cornstarch mixed with 5 tsps. water)
salt to taste
pepper to taste
chili powder to taste

Assorted Seafood in Coconut Cream Procedures:
1.  Blanch all the seafoods then set aside.
2.  In a small skillet, place singkamas, bell pepper, bird’s eye nest, ginger, onion, lemon grass and coconut cream to cook with thick coconut cream. Allow to cook for 3 to 5 minutes.
3. Stir constantly so that the coconut cream will not curdle.
4.  Add in the tuna, prawns, and white squid. Allow to simmer some more.
5. Season with salt, pepper and chili powder to taste.
6.  Pour in the cornstarch slurry. This will thicken the sauce and give it a sheen. Serve hot.



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