Making Prawns Thermidor

Today, I made prawns thermidor. It's a dish that I haven't made in a while but I was glad that I made it.

I'm posting the recipe just in case you want to try making it as well.


PRAWNS THERMIDOR

Recipe By: AAA

Ingredients:

- 4 pieces black tiger prawns, large, butterflied
- 1/4 cup butter
- 1/4 cup onion, minced
- 1/4 cup button mushrooms, sliced
- 1 tablespoon parsley, chopped
- salt and pepper, to taste
- SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 tablespoons liquid cream
- nutmeg, pinch
- salt and pepper
- 1/4 cup bread crumbs
- 2 tablespoons parmesan cheese, freshly grated

Directions:

1. In a medium saute pan, melt butter. Saute onions until translucent.

2. Add the mushrooms. Then add parsley.

3. Season with salt and pepper. Remove from heat then set aside.

4. Meanwhile, make the sauce: Melt butter in a small saucepan, add the flour.

5. Gradually add the milk and the cream. Stir occasionally until slightly thickened. Season with nutmeg, salt and pepper.

6. To assemble: Lay out prawns in a baking dish.

7. Scoop a spoonful of the mushroom mixture over the butterflied prawns.

8. Scoop a spoonful of the sauce to cover the filling, sprinkle about a Tbsp of breadcrumbs and about 1 teaspoon of cheese.

9. Bake in a 350 F preheated oven for about 8-9 minutes or until prawn shells turn red-orange and meat is cooked but still moist.


I also took photos of how to prepare it step by step. Ill post the photos on another entry. I'm having a hard time trying to post the photos chronologically... .. Do send me a message if you have questions.

Enjoy! 😄

CRUISE 2011 DAY 4 - PHUKET

 Day 4 is Phuket Day! I love Thailand and I love Phuket! Sabrina loves it too. So, here she is, ready with her straw hat. She says first stop should be the elephant ride.

 Still waiting for our group to be called to get out of the ship, Sabrina poses with her Mamita.

 After at 10 minute boat ride, we're finally on land. There's the ship...a few hundred meters away.

 The kids wanted to swim already but we said we'll take them to the see the elephants first.

 While the kids rode the elephant, I waited by this area and spend a few hundreds to see what the elephant can do.

 Hoola hoops for this elephant.

 Of course, after she performed, I had to give her some treat...sugar cane. Ok, by this time I'm so liking this elephant and I'm wishing that I had her as my pet.

 After feeding her plenty sugar cane, here she is...she kisses me with her trunk to say thank you!

 This is the area where the ride starts and ends.

 Here's baby zoe feeding the elephant also.

 There's this restaurant we told the driver to take us. It's called Lotus. He took us to this place instead. The quality is nothing compared to the Lotus at all...but what can we do, we're here already.

 This is my view from my seat.

 This is the menu...

 Here's the food...soft shell crabs with garlic,

 Stir fried squid with vegetables,

 Fried calamari with garlic,

 Seafood fried rice,

 Shrimp with red curry,

 Pad thai, not really good for Thailand standards,

 This one was good. Steamed fish with chillies and lime. 

 After the lunch, we headed to a shop where they sold cashew and other Thai food products.

 Here's how they get to crack the shell open and still keep the nut whole. 

 Here are shelves of cashew products that they were selling at the store.

 After the cashew store and before heading to the big buddha, we went to the Jim Thompson store. Of course, we bought our cute bags, hats, cosmetic cases etc. Ok, after that, we headed to the Big Buddha.

This Big Buddha is made of marble. There's a walkway to go up to the buddha but I personally decided to not to walk up to it. it was too hot that day. Even the cats slept due to the heat.


We wish we had more time in the island to explore but we needed to head back to the ship already. We had to get ready for the new year's eve dinner. Time to get ready for the count down! 

PAN SEARED SALMON WITH CAPERS AND LEMON VINAIGRETTE

Here's a recipe I did recently for Women's Health Magazine...something healthy, using five ingredients or less... excluding salt and pepper.

Below were the questions they asked me about this dish...

What makes this dish healthy? Well, first, it's fish...healthier than red meat. Also, salmon is loaded with omega 3 fatty acids which helps fight against heart disease, it also promotes healthy skin and joints. It is also high in protein.

The sauce is a lemon vinaigrette and it is made with extra virgin oil which is rich with monounsaturated fat...it helps lower the rate of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

How did I come up with this dish?... I wanted a dish that was easy to make (cooks in less than 10 mins), need only 5 ingredients and it is packed with nutrients.

flavor profile - fresh tasting, light and refreshing

Now, here's the recipe:

PAN SEARED SALMON WITH CAPERS AND LEMON VINAIGRETTE
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Recipe By: AAA

Ingredients:

150 grams salmon fillet
salt and pepper, for seasoning
1 tablespoon extra virgin olive oil
1 teaspoon capers, drained, chopped
LEMON VINAIGRETTE
2 teaspoons dijon mustard
1 piece lemon, get zest and juice
1/3 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Heat oil in a saute pan on medium-high heat.

2. Season salmon fillet with salt and pepper.

3. Sear fish 3 minutes per side.

4. Once fish is cooked, remove from pan and place on a serving plate. Add a little more oil in the pan if needed then saute the chopped capers for 1 min. or until slightly crisp.

5. Spoon the capers over the fish.

6. To make the lemon vinaigrette: Combine mustard, lemon juice and zest in a medium bowl. Gradually pour the olive oil, and mix using a wire whisk. Set aside until ready to use.

7. Serve salmon with some mixed greens on the side and with some lemon vinaigrette.

FISH AND CHIPS

Here's a recipe that I did for the show which I think is a sure winner! Serve this with seasoned vinegar or tartar sauce. A cold beer completes this English dish.

Happy Weekend to everyone!!!

Ingredients:

150 grams fish fillet, cobbler fillet

BATTER

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/8 teaspoon pepper

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups cold beer

100 grams french fries

Directions:

1. Slice fish if desired to make them smaller, but whole fish is ok too. Season fish with salt and pepper.

2. Combine all-purpose flour, cornstarch, cayenne pepper, paprika, pepper, salt, and baking powder in a mixing bowl. Stir to combine. Reserve 1/4 cup for dusting.

3. Add the cold beer gradually and mix using a wire whisk to avoid lumps. do not over beat. Mix just until combined. Add more beer if batter is still too thick.

3. Heat oil to 375 F. When oil is ready, dunk the fish fillet on the beer batter and deep fry the fish until golden brown.

4. Place on paper towels to drain the oil. Set aside.

5. Meanwhile, deep fry french fries. Drain.

6. To serve, place the fish fillet and french fries on a serving plate. Serve with vinegar and tartar sauce.

SEAFOOD PAELLA

One night, the girls decided to come over for dinner.  We were all craving for a paella but too lazy to go to a Spanish restaurant.  So we sent the driver to the grocery to buy our ingredients and this is how we did it.  A lot of people get intimidated in making it because it uses a lot of ingredients but if you follow the steps below, I guarantee you a good paella every time.

FOR THE INGREDIENTS:

 4            T                        extra virgin olive oil

1            c                        onions, minced

1            T                        garlic, minced

1            c                        chorizo, sliced

1/2            c                        crushed tomatoes

1            T                        sweet paprika

1            T                        colorante

1 1/2             c                        calrose rice

1            t                        saffron threads (diluted in ½ c hot water)

3            c                        chicken stock

2            pcs                        crabs

200            gms                        shrimps/prawns

200            gms                        clams/mussels

2            pcs                        pimiento – sliced

Instructions:

1.       1.  Saute onions in olive oil  on medium heat

2.     2.  Add garlic and sauté until fragrant.

3.     3.  Add chorizo

    A4.  Add crushed tomatoes

2.     5.  Add paprika and colorant

66. 6. Add rice, sauté for 2 minutes

1.     7.  Add the saffron water, then add the chicken stock

2.     Allow to simmer for 15 minutes

1.     8.  Add the seafood and arrange over the paellera.

      9.  Add the pimiento.  Cover and simmer on low until done, about 20 minutes.

  

Serve paella with lemon wedges.

CRAB IN TAMARIND SAUCE

Ingredients:

2 whole crabs

50 grams onion, julienne

1 piece chili , julienne

1 tablespoon shallot, minced

1 tablespoon garlic, minced

1/4 cup tamarind paste

1 cup hot water

sugar

chicken powder

salt

Directions:

1.  Soak tamarind in a half bowl of hot water for 5 minutes.  Drain and reserve juice.

2. To make the sauce:  Saute the shallots and garlic in oil until fragrant.  Add the onions.  Add the tamarind juice in the pan.  Season with sugar, chicken powder to get the sweet and sour taste.

4.  In a saute pan, add the garlic and chili in oil until fragrant.  

5.  Add the crab and keep stirring until it turns pink.  

6.  Add the sauce into the crab and allow to simmer for 5 minutes more.  add the onion.  Add the tamarind sauce into the pan, season it with sugar, chicken powder allow to simmer. Add coriander right before serving

SHRIMP IN SPICY TOMATO SAUCE

Here's a dish that I made for the October issue of the YUMMY MAGAZINE! What I love about it is that it only takes 10 minutes to cook it. This is simply great with garlic rice!  For more YUMMY recipes, go grab a copy now.

Shrimp in Spicy Tomato Sauce:

250 gms. white shrimp, deveined

3 T. extra virgin olive oil

1 T. green chili, sliced (siling tagalog)

1 T. garlic, minced

1 t. paprika

1/2 C. crushed tomato 

1/2 t. salt

1/4 t. pepper

1.  In a saute pan, heat olive oil.  Saute the green chili until slightly wilted.

2.  Add the garlic and cook until fragrant.  Do not brown.

3.  Add the shrimps, paprika, and crushed tomatoes. Mix until combined.  Simmer until shrimps turns pink and sauce is slightly thickened.

4.  Season with salt and pepper.