Crab And Me

Cooking Crab Meat was going to be an experience for me which i anticipated from a very long time. one weekend i decided to buy some crabs which i did the choosing as well. I asked a man who was choosing crabs on what basis does he choose them and he was like “just pick the large ones” 🙂  I guess I should have done some research on how to choose your crab instead asking someone but it was an experience. so finally we got home with our three crabs. I had to wait till next day to cook the crab and I was so impatient that early the next morning I started of by looking for crab recipes. I was so confused on what to cook and how to cook.

read many recipes and followed the instructions on cleaning and cooking only. as usual i decided to experiment with these crabs.

Step 1 – CLEAN, WASH AND PAT DRY. MAKE THE FINAL WASH WITH SALT AND TURMERIC.20140906_111603Step 2- BOIL A POT OF WATER AND SALT, ADD THE CRABS AND COOK FOR 15 MINUTES.20140906_112954

 

AFTER COOKING THE CRABS WILL FLOAT TO THE TOP LIKE THIS –

after cooking

after cooking

THIS IS HOW THE CRAB MEAT LOOKED AFTER FLAKING AND DE-SHELLING. THIS CAN BE USED ON A SALAD AS IT IS. TRUST ME CRAB MEAT IS SO DELICIOUS AND TASTY YOU DON’T NEED ANY FLAVOURING OF SPICES TO ENHANCE ITS TASTE. IT IS SO RICH AND FULL OF FLAVORS.

flaked crab meat

the devil

the devil

a  closer hot look

a closer hot look

I DECIDED TO MAKE A CRAB DEVIL AND SERVE IT WITH SOME FRIED RICE AND IT WENT TOGETHER SO WELL.

CRAB DEVIL RECIPE

INGREDIENTS

3 CRABS COOKED

1 ONION LARGE AND CHOPPED

3 GREEN CHILIES

1 LARGE TOMATO

1 TEASPOON CHILIE FLAKES

2 TEASPOON CHILIE POWDER

1 TABLESPOON TOMATO KETCHUP

1 TEASPOON SOY SAUCE

SALT AND PEPPER TO TASTE

1/4 LIMES JUICE

2 TABLESPOON OIL

2 GARLIC CLOVES CRUSHED

 COOKING INSTRUCTIONS

1.  HEAT A PAN WITH THE OIL.

2. SAUTE THE ONIONS AND GREEN CHILLIES.

3. ADD THE CRUSHED GARLIC CLOVES AND STIR.

4. IN A BOWL MIX THE TOMATO KETCHUP, SOY SAUCE, CHILIES FLAKES, CHILIES POWDER, SALT AND PEPPER. MAKE A SAUCE AND POUR OVER THE ONIONS.

5.  ADD THE TOMATOES AND CRABS.

5. MIX WELL TO COAT THE CRABS AND COOK OVER A VERY HIGH HEAT FOR 3 MINUTES AND TAKE OFF.

6. GARNISH WITH CORIANDER LEAVES AND THE LEMON JUICE.

SERVE HOT.

A TIP – IF ITS TOO SPICY ADD SOME SUGAR TO MAKE IT BALANCE OR REDUCE THE CHILIE PASTE TO 1 TEASPOON BEFORE MIXING IT ALL.

fried rice

fried rice

SO CRAB MEAT IS EASY TO COOK.

ITS DELICIOUS.

DON’T FORGET TO GET IT CLEANED FROM THE MARKET AS I’VE READ ITS TOUGH TO CLEAN.

EATING CRABS CAN BE A BIT MESSY SO THE IDEAL PLACE TO ENJOY IT IS WHEN YOUR HOME UNLESS YOUR GONNA HAVE SOME CRAB MEAT STICKS OR SANDWICHES.

IT’S QUIET AN EXPERIENCE COOKING A CRAB FOR THE FIRST TIME BUT YEA I’VE HAD CRAB IN MANY RESTAURANTS 🙂

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In My Kitchen : Pan cooked pastries

Five O’clocks in the evenings are always busy times unless i fell asleep . I guess I’ve mentioned I am a microwave baker and last week my microwave went for a break 😉 I miss it badly. before the microwave went on a break I misunderstood its capability which made me to cook the pastry sheets on a hot griddle over a medium heat. well it did turn out well. it was perfectly cooked and crispy on the outside. this is ideal for those who wanna try something new or don’t own an oven like me.

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the pastry sheet was placed on top of a bowl of soup to be eaten like a deconstructed pie.

I decided to give it a try by placing the pastry sheets on the bowl of soup like a lid and baking them in my microwave, it took me roughly 3-4 minutes and the result was good.

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so on top you see my soup with a pastry lid and the center of the pie after baking is whats below.

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how to bake pastries on a griddle

1. bring the frozen pastry sheets to room temperature.

2. heat a nonstick pan over medium heat and turn it to very low.

3. place the pastry sheets one at a time on the griddle and cook each side for 3 minutes.

4. take off heat once the pastries are crispy and make sure to cook less or more depending on the shape and size of your pastry sheets.

In My Kitchen : Part 2

Too many photos in one post might bore the reader which i fear so i decided to break into parts and share what was behind my silence. Here is my part 2 of in my kitchen.

I should thank sally from my custard pie for inspiring me to do a post on “in my kitchen” which i believe is a time saver for me 🙂

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner.  The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

Pan grilled full milk fish wrapped in a shawarma rotti was a dinner. The best way to use up those extra shawarma rottis accompanying the grilked chickens on weekends. These rottis keep fresh and soft out rather than refrigerated.

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn't say and this is why we should refrain from following the instructions on a pack

For the first time i tried quinoa and i straight away decided to make a buriyani out of it inspired by biriyanipot.me well i dint fair well enough as i dint know we should soak the quinoa for some time and then cook for an enriched look. The pack doesn’t say and this is why we should refrain from following the instructions on a pack

Fish grilled on a paella pan. A practical of food styling

Fish grilled on a paella pan. A practical of food styling

My quinoa buriyani with homemade tomato chutney

My quinoa buriyani with homemade tomato chutney

The tiniest chutney bottle

The tiniest chutney bottle

Practicals on food styling

Practicals on food styling

A better view on my  chutney

A better view on my chutney

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.  Now what am i gonna cook was an issue. Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma. Yea you did see the recipe which was posted earlier last month. No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats :-)

The most awaited moments in my kitchen was to cook in a clay pot and the 1st one. Having bought the clay pot 6 months ago and luggage weight didnt permit it to dubai 4 months back. Again 3 months ago when i went down for my dads accident i came back with my clay pot.
Now what am i gonna cook was an issue.
Finally i resolved into transforming and arabian shawarma jn a clay pot and called it clay pot shawarma.
Yea you did see the recipe which was posted earlier last month.
No my pot is broken. My son stepped onto the shelf and dropped the entire pots and pans on whoch my clay pot was resting and its cracked. I cant cook on it anymore i guess. But i still can serve on it and it can be only wraps and rottis and shorteats 🙂

The  lovely tomato

The lovely tomato

In My Kitchen ; Lunch time cooking: colors and ingredients

In My Kitchen

It was time to start cooking lunch when I read sarah Waltons blog post on holi colors. I was walking over to the kitchen thinking of an idea to get some images and post. Lunch time cooking is the most exciting task. We cook a few vegetables with a meat and rice as per our sri lankan menu. Whoever is at home enjoys the lunch, Sometimes leftovers are served at dinner. While getting the ingredients from the refrigerator I was attracted by colorful vegetables I saw on my drawer. I soon started pitching up a story and taking photographs of my ingredients.
I love sri lankan food and enjoy cooking it while trying out new recipes and ingredients as a result I started of cooking the chicken curry for lunch using ma’s curry spice.
I followed the instructions and prepared accordingly.
I then decided to go ahead and capture the colors in cooking up a chicken curry amd here is my story in pictures.

The colors I found in my refrigerator

image

The chicken curry in four steps

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The MA’s chicken curry spice mix

I should say a bit about this spice mix.
1. Easy
2. Affordable
3. Delicious
4. Smells good
5. Helps get a delicious sri lankan chicken curry in just 4 steps.

4 step chicken curry using ma’s spice mix-
1. Wash, clean chicken and mix with some chicken curry mix.
2. Temper onion, curry leaves and green chillies.
3. Add the chicken and mix well.
4. Stir in some coconut milk and let it cook, take off when tender.

mafaza