holmes

Boh! naru tah sadar panya...

so it's definitely bedukang lah tu...

virgomal

tak semangat sangat nak tengok gambo2 seafood yang mentah2
letak ler yang dah siap utk makan tu.. baru semangat datang ekekeke


holmes.. selisip tu apa??.. tgk gambo pon tak kenal

holmes

Cheh!

alaaa.... bkn siap dimkn jerkkk... dah dimkn pong...

lupa lak nak amek gambar...cucur udang...udang kicap...sweet & sour fish semua...

selisip tu mak kata dpt dari laut... so hom rasa le.. dia kazen ngan oyster..

[ Last edited by  holmes at 25-9-2007 09:33 PM ]

holmes

utk tatapan V...

gambar ni hom cilok dari Bod Hobbies..

deaf4ever

sokkabar malaysia semalam ambik dari kawan aku ,
harian metro

#1




#2

deaf4ever

sambung

#3




#4

miezarra_27

adeiii... mie kalau dalam bulan puasa nie.. tak leh makan siput2..(seafood)..
nanti kejap2 buat toilet trips...
have to endure the temptation.....

virgomal

Originally posted by holmes at 26-9-2007 10:17 AM
utk tatapan V...

gambar ni hom cilok dari Bod Hobbies..

http://i23.photobucket.com/albums/b351/holmes15/seafood/e129454a.jpg

adeh holmes....
sesungguhnya V berpuasa :geram:

chichi

Selisip


very flat shells.. n beautiful pearly colour.
dah lama inda liat selisip in shells.. nowadays ppl jual yg dah d kopek

holmes

dah posa semula ekk...

virgomal

awal

holmes

tengkiu chi... lurus tah tu... kazen sama oyster...

holmes

yummyy....hom nya pebret...oyster...

holmes

apesal tak announce awal lagikk...

holmes

Sape suka makan fried calamari?

hom memang suka..  ingat nak mkn calamari le karang... terliur punya pasal



kalo kat Brunei... so far hom suka fried calamari kat Fratini's Restaurant...then dah cuba kat Kopitiam Taurean gak...both sodap...

holmes

Calamari with Garlic-Herb Sauce
Ingredients:

500g/17 1/2 oz
600g / 21 oz
100g / 3 1/2 oz
100g / 3 1/2 oz
1 tbsp
1 tsp
1/2


1 tbsp

Calamari
French fries
Herb Cream Cheese
soured milk or yogurt
mayonnaise
lemon juice
onion
pepper, salt
Garlic
fresh dill

Serves 3 - 619 cal per serving
Prep-time: 20 min. - Total-time: 30 min.

Using the deep fryer, fry the Calamari in two deals about 3 minutes each, at 180 C / 350 F until light brown. Transfer to a paper towel lined plate to drain. Keep warm in the pre heated oven at 50 C / 120 F. Fry the French fries also in tow deals at 180F / 350 F for 3 minutes until light brown. Let drain on a paper towel and put in the oven to keep warm. Stir together the cream cheese with herbs, soured milk (use yogurt as a substitute), mayonnaise, and lemon juice. Chop the onion very fine and add to the sauce. Season to taste with freshly ground pepper, salt, freshly minced garlic and finely chopped dill. Shortly before serving reheat the French fries and the Calamari in the deep fryer. Drain again on a paper towel and serve with the garlic herb sauce.

[ Last edited by  holmes at 21-12-2007 01:33 PM ]

holmes

Ada bbrpa cara serve fried calamari...

holmes

Fried calamari


Calamari is a culinary name for squid prepared as food


Fried calamari is served in many Mediterranean countries' restaurants such as Greece, Italy, Spain and Turkey. It is a relatively simple dish, which usually consists of batter-coated, deep fried squid, often fried for under two minutes to prevent it from becoming too tough. It is a staple in many Turkish, Greek, Italian, and seafood restaurants, as well as a snack at some bars. It is often served as an appetizer, garnished with parsley, or occasionally sprinkled lightly with parmesan cheese. It is usually served with a dip of some sort, most often peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce. In Mexico it is often served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, or olive oil, are sometimes served as well. Like many seafood dishes, it is served with a slice of lemon, to squirt the juice over the dish if desired.
In the U.S., at least, calamari is often served without tentacles, no doubt due to the squeamishness of some customers.
In Chinese cuisine, the squid is often diced, coated in a salt and pepper batter and served with a spicy hot garnishing of chili and salt.

info : wikipedia

holmes

how about prawn fritters?





[ Last edited by  holmes at 24-12-2007 12:27 AM ]

holmes

Crispy prawn fritters

Ingredients:
600g big prawns
1500ml oil for deep frying
Seasoning:
1 tsp salt
1/2 tsp sugar
1 tsp sesame oil
Dash of pepper
1 tbsp cornflour
1/2 tbsp egg white
1/2 tbsp oil
Batter:
1 rice bowl plain flour (113g)
6 tbsp glutinuous rice flour
2 tsp baking powder
2 tsp salt
1 tsp sugar
dash of pepper
2 tbsp oil
about 150ml water
Method:
1.  Shell prawns, leaving each with the tail portion.  Cut them from the back, remove intestines and wash well.  Pat dry.
2.  Season prawns with seasoning and leave aside for 30 minutes.
3.  Put batter ingredients into a bowl and mix well.  Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly.  Keep in fridge for 4 hours.  Half an hour before using remove from fridge.
4.  Heat up the 5 rice bowls of oil.  Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes.  Dish up and drain well.