Seafood Fettucini

 Seafood Fettucini

Ingredients:
 250 gr of pasta fettucini, braise till ripeness, leak.
 Peterseli chop up sufficiently.

For Sauce:
 2 tbsp butter
 2 tbsp olive
 2 leek fruit, chopped harshly
 5 garlic fang, chop up the refinement
 250 gr prawn [is], throw away its husk
 200 gr squid, slice the medium
 150 gr green cockle
 7 tbsp of tomato pasta
 7 tbsp tomato sauce
 100 ml water
 7 fresh tomato, throw away the its contents, chopped harshly
 1 tsp salt ½ sdt peper powder
 1 tbsp of sand sugar
 1 tsp oregano powder
 1 tsp of leaf of powder bacillus

Method:
1. SAUCE : Heating butter, sautee of leek and garlic till fragrance and wilt. Add prawn, squid and cockle, swirl to flatten. Cook just, enhancing pasta of tomato and tomato sauce, swirl to flatten
2. Decant the water, enhancing tomato chop up the, salt, pepper, sugar, oregano and bacillus. Swirl to flatten, cook till seafood cook and gravy decrease
3. Add fettucini braise, swirl to flatten. Lift
4. Arrange the pasta fettucini in saucer plate, sowings by peterseli chopped
5. Present heat.

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Fettucini Seafood

Bahan-bahan:
250 gr pasta fettucini, rebus hingga matang, tiriskan.
Peterseli cincang secukupnya, untuk taburan

Bahan saus:
    2 sdm mentega
    2 sdm minyak zaitun
    2 buah bawang bombay, iris kasar
    5 siung bawang putih, cincang halus
250 gr udang sedang, buang kulitnya
200 gr cumi-cumi, iris sedang
150 gr kerang hijau
    7 sdm pasta tomat
    7 sdm saus tomat
100 ml air
    7 buah tomat segar, buang isinya, iris kasar
    1 sdt garam
   ½ sdt merica bubuk
    1 sdm gula pasir
    1 sdt oregano bubuk
    1 sdt daun basil bubuk

Cara membuat:
1. SAUS : Panaskan mentega, tumis bawang bombay dan bawang putih hingga harum dan layu.
Masukkan udang, cumi dan kerang, aduk rata. Masak sebentar, tambahkan pasta tomat dan saus tomat,
aduk rata.
2. Tuang air, tambahkan tomat cincang, garam, merica, gula, oregano dan basil. Aduk rata, masak
hingga seafoodmatang dan kuah menyusut.
3. Masukkan fettucini rebus, aduk rata. Angkat.
4. Atur pasta fettucini dalam piring saji, taburi atasnya dengan peterseli cincang.
5. Sajikan panas.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

•     12 ounces fresh or frozen sea scallops
•     1 cup water
•     1 tablespoon cornstarch
•     2 teaspoons soy sauce
•     1 teaspoon sugar
•     1 tablespoon cooking oil
•     2 teaspoons grated fresh ginger
•     4 cloves garlic, minced
•     3 stalks celery, thinly bias-sliced (1-1/2 cups)
•     2 medium carrots, thinly bias-sliced (1 cup)
•     4 ounces fresh mushrooms, quartered (1-1/2 cups)
•     4 green onions, cut into 1-inch pieces (2/3 cup)
•     1 teaspoon curry powder
•     2 cups hot cooked rice
•     1/3 cup chutney

Method:

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

    12  ounces fresh or frozen sea scallops
    1  cup water
    1  tablespoon cornstarch
    2  teaspoons soy sauce
    1  teaspoon sugar
    1  tablespoon cooking oil
    2  teaspoons grated fresh ginger
    4  cloves garlic, minced
    3  stalks celery, thinly bias-sliced (1-1/2 cups)
    2  medium carrots, thinly bias-sliced (1 cup)
    4 ounces fresh mushrooms, quartered (1-1/2 cups)
    4  green onions, cut into 1-inch pieces (2/3 cup)
    1  teaspoon curry powder
    2  cups hot cooked rice
    1/3  cup chutney

Methods

1.  Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.  For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.  Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.  Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.  Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.