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Showing posts with the label green caviar

Seafood Rainbow Noodle by Wei Chee

Recipe for 4 pax

Ingredients

250g dried soba noodle
300g prawn, deshelled
1 medium squid, cut into rings
1/4 head purple cabbage, shredded
1 red bell pepper, julienned
1 carrot, julienned
1 tomato, cubed
1 cucumber, julienned
10g green caviar, prepared according to instruction on the package
2 tbsp butter
Salt and pepper, to taste
Sauce
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp yoghurt
1 tbsp brown sugar
1 tbsp grated fresh ginger
2 tbsp sesame oil
3 cloves garlic, chopped

Cooking Directions

1. Cook the soba noodle according to the instruction on the package.
2. In a pan, heat up 2 tbsp of butter and stir fry prawn and squid until cooked. Season with salt and pepper.
3. Combine the ingredients for sauce, heat up for a minute over the stove.
4. In a bowl, place soba noodle at the bottom, top with the vegetables, seafood, green caviar, and drizzle the sauce over the noodle.



Ochazuke (Japanese Green Tea Rice) by Veronica Chia

Ingredient (1 serving) * 1 Green Tea bag, steep in 250ml hot water for 10mins
* 1/2 tbsp shoyu
* 1/4 tsp sesame oil
* 1 cup cooked short grain rice
* 2 tbsp shredded seaweed
* pan-fried salmon, shredded
* cooked omelette, shredded
* Green Caviar

Method
1. Remove tea bag and stir in shoyu and sesame oil.
2. Mix cooked rice with shredded seaweed and shaped into triangle. Place the rice ball into a serving bowl.
3. Garnish with omelette, salmon and Green Caviar.
4. Pour the green tea mixture into the serving bowl. Serve immediately.

Potatoes and Corn Pancake by Rontree Chan

Ingredients:
2 russet potatoes cut into thin strips
1/2 white onion cut into thin strips
4 Tbsp of corn kernel
1/2 tsp salt
1 tsp sugar
1 tsp chicken powder
1 tsp garlic powder
1 tsp dried thyme herb
6 Tbsp plain flour
1 Tbsp rice flour
1 egg
50ml water
3 Tbs creme fraiche
1 Tsp honey
10g Meal Belly green caviar

Method:
~ soak green caviar as per instruction. (set aside)
~ Mix creme fraiche and honey (set aside)
~ Mix rest of ingredients in a mixing bowl, then add in egg and gradually add in water. Mix well.
~ heat up a pan with shallow oil.
~ scoop a ladle of mixture and carefully place in the pan. repeat for the rest.
~ flip it over when it turned crispy and golden brown.
~ when the other side is cooked and browned. dish out drain oil and cool slightly.
~ To serve and enjoy, top with some honey creme fraiche and green caviar.

Umi Budo with Crab Meat in Clear Broth by Rum Bling

What you need:

1 mud crab, steam and extract meat (keep shells)
Capsicum, seed removed
Tomato, seed removed
Shiitake mushroom, soak
Egg tofu, cut into disk
Green Caviar (Umi Budo)

Method:

Hydrate green caviar as per instruction and soak it in iced salt water.

Place egg tofu into microwave and set at 1min. Set aside to cool

Steam crab and extract meat. Season with sesame oil and set aside.

In a pot, combine ½ cup of water with crab shell and shells and bring to a boil. Sieve

Add in diced mushroom and bring to boil. Lightly season with salt. Keep broth aside.

Diced capsicum and tomato into fine cubes

Place tofu on a shallow serving cup.

Sprinkle capsicum and tomato onto tofu.

Add crabmeat and pour in broth.

Top off umi budo generously.

Serve.


Baked Portobello Mushroom with Stuffed Mashed Potato by Tammy Tng

Ingredients: 1. Portobello Mushroom
2. Potato
3. Shredded Cheese like mozzarella
4. Mayonnaise
5. Salt & Pepper
6. Smoked Salmon (your own choice)
7. Green Caviar (prepare according to instructions)
8. Some oil for baking
9. Parsley flakes (optional)

Instructions:
1. Peel, boil and mash potato about 100gm. Season with salt and black pepper (can add some butter/milk if desired).
2. Remove stems of portobello mushrooms and gently clean it. Stuff the mushrooms with the seasoned mashed potato, top with shredded cheese, drizzle some mayonnaise over the cheese and some oil over the whole mushroom.
3. Place in cast iron skillet or tray with parchment paper. Send into the preheated (abt 200°c) oven. Bake till cheese has melted and slightly browned. Remove from oven.
4. Top with smoked salmon, green caviar and sprinkle parsley flakes.
5. Ready to serve.

Korean Salad with Shrimps & Green Caviar by Grace Tan

Korean salad with shrimps &green caviar (sea grapes seaweed). A sweet, spicy & savory salad for a different taste. I added in sea grapes seaweed (superfoods) in the salad with many nutritional values. If you love kimchi, you will love this Korean salad too! Give it a try! Read more in my new blog posting