Crepe a la mer

Crepe a la mer

Ingredients:
1 cup flour
½ tsp salt
2 tbsp sugar
2 eggs,beaten
1 cup milk
stuffungs
4 scallops
4 mussels
4 shrimps
4 pcs fillet of sole
bechamel sauce
½ cup butter
¾ cup flour
3 cups milk
2 bay leaves
1 tablespoon paprika
salt and pepper

direction:

1. sift flour together with salt and sugar, make a crater in the middle of the flour and pour beaten eggs in. use fork to slowly blend in the mixture from the edge to the center. gradually add milk and ¼ cup water to the mixture, stir until all are incorporated. Add liqueur at this stage, if desired. Strain the batter and keep chill in the fridge for 20-30 minutes.
2. melt butter in the pan on medium heat. ladle the batter into the pan. Hold the pan’s handle and use your wrist to spread the batter evenly across the pan. Turn the crepe, when holes started to surface on the crepe. Stack the crepes on a plate when the crepe turend yellow.
3. prepare the bechamel sauce by put the bay leaves in a pot of milk nd let boil. Reduce the heat and let simmer.
4. stirring butter and flour in a sauce pan, 1-2 minutes. Gradually stir in the hot milk using a whisker until the sauce thicken and no lumps. Season with salt, pepper and paprika. This sauce can be done one day in advance and keep in the fridge.
5. before serving, heat the white sauce until boiling. Spoon the stuffing in the middle of the crepe. Fold the crepe twice to form a wedge. Spoon the white sauce around the crepe and serve. Sprinkle over the crepe with paprika.

Fish steak with onion, capers and lemon

Fish steak with onion, capers and lemon
3 tablespoons olive oil
1 onion
3tablespoons unsalted butter
½ teaspoon freshly ground black pepper
3 tablespoons capers
2 ½ tablespoons lime juice
4 filets of fish with skin
¾ teaspoon salt
2 tablespoons chopped fresh flat leaf parsley

direction:

1. cut onion lengthwise in halves and slice crosswise into fine strips. Sautee the onion with hot olive
oil till they become dark yellow, about 6 minutes. Add 3 tablespoons water and simmer until the onion softened.
2. add butter, coarsely chopped capers and lime juice into the onion sauce. Remove from heat and
place in a warm place.
3. Rinse the fish filets well with plenty of water, pad dry with kitchen towel. Marinate the filets with olive oil, salt and pepper. Place the filets, skin sides down on the oven rack. Place in the broiler 5 inches below the heat until cooked, about 6-8 minutes
4. Place the fish filets on a warm plate with onion, capers and sauce on top. Sprinkle with chopped parsley

Chilled kani hiya-yako

Chilled kani hiya-yako
Ingredient:
½ cup shredded kani supreme(crab stick)
1 teaspoon wasabio wasabio wasabi paste
1 pc soft tofu
½ cup bonito fish stock
2 tablespoons fish sauce
1 ½ tablespoon palm sugar
2 tablespoons lime juice
1 teaspoon sesame oil2 tablespoons finely sliced spring onion vegetable oil for frying

direction:
1. prepare sauce by mixing bonito fish stock, fish sauce, palm sugar, lime juice, sesame oil and wasabio wasabi paste and stir well.
2. Heat pan, add oil and deep fry shredded kani supreme(crab stick) until crispy and leave to drain.Place tofu in a bowl, pour prepared sauce on tofu and top with deep fried shredded kani supreme(crab stick) and spring onion before serving.

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Papaya pok-pok kani family

Papaya pok-pok kani family
Ingredient:
2 pcs kani kani (salmon stick)
2 cups shredded raw papaya
2 tablespoons dry shrimp
¼ cup cut long yard bean
½ cup cut cherry tomato
4 tablespoons fish sauce
2 tablespoons palm sugar
3 tablespoons lime juice

direction:
1. pound garlic with bird eye chili, add long yard bean to pound until soft then add dry shrmp, cherry tomato and season to taste with fish sauce, palm sugar and lime juice, toss well.
2. Add shredded raw papaya and kani-mon (salmon stick) to toss and spoon it on a plate. Serve with deep fried kani kani (kani chunk), sticky rice and fresh vegetable

side dish:
cabbage, long yard bean, thai morning glory and sticky rice.

Ingredient of deep fried kani kani:
1 cup cut kani kani
1 cup sticky rice flour
1 cup water
vegetable oil for frying

direction:
1. add water on sticky rice flour, mix well.
2. Roughly cut kani kani (knai chunk) and put in prepared batter mix.
3. Use sieve to drain kani kani(kani chunk) from batter mix, place in heated oil until golden brown and leave to drain.Serve with papaya pok-pok kani family.

Kani seafood tomyum

Kani seafood tomyum
Ingredient:
½ cup kani kani (kani chunk)
3 pcs river prawn
1 sliced squid
5 pcs blanched mussel
2 ½ -3 cups chicken stock
¼ cup evaporated milk
3 tablespoons fish sauce
3 tablespoons lime juice
4 pcs torn kaffir lime leaves
2 cut lemongrass
3 sliced galangal
10 pcs cut straw mushroom

direction:

1. boil chicken stock, add lemongrass and galangal bring to boil again. Add river prawn, straw mushroom. When cooked add squid, mussel, kani kani (kani chunk) and kaffir lime leaves.
2. add fish sauce and remove from stove. Then add evaporated milk, pounded bird eye chili and lime juice.
3. Pour in a bowl and serve.

Kani basil-sunny side up on thai jasmine

Kani basil-sunny side up on thai jasmine
Ingredient:
¼ cup kani fresh (crab stick)
½ cup minced pork
1 tablespoon chopped bird eye chili
1 pc sliced red chili
1 tablespoon soy sauce
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 teaspoon sugar
¼ cup holy basil leaf
1 egg

vegetable oil and steamed rice

direction:
1. heat oil,add garlic and chopped bird eye chili to stir in until fragrant, add minced pork and red chili. Season to tast with soy sauce, fish sauce and sugar then stir fry again, add sliced kani fresh (crab stick) and holy basil to stir in.
2. fry egg, suny side-up

3. placed kani basil on steamed rice and serve with fried egg.

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Kani szechuan soup
3 pcs kani kani (kani chunk)
300g chicken stock
80g shredded boiled chicken
50g diced boiled bamboo shoot
20g shredded shitake (soaked before slice)
10g japanese soy sauce
10g sugar
10g vinegar
1g pepper
10g corn flour
20g chinese hot sauce
2g coriander
1 egg
10g chopped garlic

direction:
1. boil chicken stock. When boil. Add chopped garlic and chinese hot sauce. Boil again.
2. Add bamvoo shoot, shitake, chicken meat and season taste with sugar, japanese soy sauce ,pepper and vinegar.
3. Melt corn flour in water then pour into the broth. When boil, add beaten egg and kani kani (kani chunk) and bring to boil again, remove.Pour into a bowl, garnish with coriander before serving.

get be from kani-family