Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ¼ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red chili peppers, pumpkin leaves, sesame seeds and black pepper.
  7. Chrysanthemum leaves requires minimal cooking, so add this at the very end.
  8. Serve with white rice.

Good Food – Chinese Fish Recipe

If you (are a fan of. The delicate, tender and soft flesh and the way the fish cheeks turn out having a lightly chewy consistency when the fish is prepared in this way is totally delicious. The best kind of fish to use to make a wonderfully mouth-watering steamed fish is basically any good-size white- fish like red snapper, bass, trout, rockfish (grouper) and yellowtail snapper.

It may appear easy, but it is actually difficult to cook a high quality restaurant style steamed fish dish without acquiring the right techniques or skills. However thankfully with this guide and recipe and some little advice revealed by an experienced Chinese chef, you can now recreate a terrific restaurant-quality steamed fish with little effort in your own kitchen.

Step One: Purchase fresh fish, if at all possible one that comes directly out of a live-tank to get the best result.

Step Two: Put some pieces of shredded ginger and spring onion with the fish while steaming to remove the fishy smell. Get your kitchen cooking timer and set it for 8 minutes if you are steaming one small fish and Ten minutes if you are steaming a big fish. You may require to use a little of your judgment here– maybe even a little trial and error to get it perfect.

Third Step: After steaming, discard the ginger/scallions and cloudy “water” left. Generally lots of people prefer to keep the “water” together with the fish, but this is not advisable because it would leave a fishy smell on the fish.

Fourth Step: Dissolve some rock sugar in the soy sauce. Rock sugar adds depth and dimension to the taste of the soya sauce, making it so tasty that you can literally eat it alone with plain white rice.

Step Five: Garnish the fish with some ginger shreds. Heat up some oil, pour the oil over the fish to give your fish that nice sheen. Now, top it off with the delicious soy sauce mixture and spring onions and/or cilantro leaves.

Blueberry Cheesecake

What You’ll Need

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 teaspoons granulated sugar
  • Filling
  • 1 pound
  • cream
  • cheese,
  • softened
  • 2 cups creamed cottage cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 2 cups
  • sour cream
  • Glaze
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen blueberries, divided

How to Make It

Heat the oven to 325° F (165° C/Gas Mark 3).

Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.

Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add 1 1/2 cups of granulated sugar, beating well. Add eggs and beat until well blended. Add 6 tablespoons of  cornstarch, flour, lemon juice, and vanilla; stir well.

Add 1/2 cup of melted butter and the sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in the center of oven at 325° F (165° C/Gas Mark 3) for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool in the oven for 2 hours.

Remove from oven and cool completely.

Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.

Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.

Vegetable Curry with Fruity Raita Recipes