My next experiment

Bulan puasa ni... kalau malas pergi beli, masak...kalau malas masak, pergi beli.... but since bulan puasa ni naik train je dan train station pulak kat bawah rumah, memang takde chance la nak lalu mana² tempat orang jual juadah buka puasa la kan...dah sampai rumah nak keluar balik memang liat sikit nak keluar especially kalau sorang²...alhamdulillah setakat ni 75% buka puasa kat rumah...walaupun simple..hehehe

So far dah masak nasik makan ngan lauk² simple je...buat cendawan goreng tepung (note to self: once u get the right batter consistency, jgn biar dia duduk lama²)..nasi goreng kampung full set ala² kat Serai..roti lapis berdaging..today my brothers request nak spaghetti bolognese with meatballs...tomorrow maybe nak grill salmon belly and salmon head with my own concoction of teriyaki sauce (experimenting)...hohoho....cooking is better than anti-depressant uols...

And then, since my bro likes to boast about his prawn curry, I'm planning to pair it with this...I had it before...memang sedap...and I can put the saffron that I have in my pantry to good use as well..


Seafood Paella (serves 6-8)


source: http://www.justeasyrecipes.co.za/2009/08/27/seafood-paella/

Spain’s most famous dish is a yummy concoction of rice, vegetables, beans, seafood and spices such as saffron. This easy seafood paella recipe will allow even the most inexperienced chef to produce an exciting and mouth-watering dinner.

Ingredients:

2 tbsp olive oil
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or orange pepper, seeded and cut into strips
2 carrots, peeled and cut into julienne strips
2 cloves of crushed garlic
2 tomatoes, skinned and finely chopped
1 tsp saffron
350g long-grain rice
1kg mixed seafood (fish, prawns, calamari and mussels)
2-3 tbsp fresh coriander or parsley, chopped
200g sugar snap peas, trimmed
fresh limes or lemons, cut into wedges


Method:

1.Heat olive oil in a large frying pan.
2.Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
3.Add garlic, tomatoes and saffron and fry for three minutes.
4.Add the rice and stir well to make sure the rice is well coated.
5.Add about 800ml water or seafood stock and bring to the boil.
6.Simmer for 10 minutes.
7.Add seafood, coriander and sugar snap peas and stir well.
8.Cover and simmer for a further 10 -15 minutes.
9.Add a little water if it gets too dry.
10.The dish is ready once the mussels open and the rice is tender.
11.Season with salt and freshly ground black pepper, coriander and lemon wedges.