Garlic Prawns With Mango Salsa

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This is probably the freshest tasting dish I’ve ever made :)

All you need is the following:

For the salsa:

1 Firm Australian mango
Few leaves of mint
Around 1-2 TBS of chopped cilantro
Salt and pepper
Lime juice
Half a small red onion finely chopped
Green chili finely chopped ( or jalapeño of you find any)
Around half a red bell pepper ( i used green)
You can add ginger if you want

Mix all the ingredients together. Add a bit of lime juice and taste it and see if it needs more I use two limes. Leave the salt and pepper at the end and gradually add them until it suits your taste. I like my salsa with chunky mangos. You can cut them in smaller size if you want.

For the shrimps:

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Just clean and sauté them with olive oil, garlic stalks, salt and pepper, and cilantro if you have any left from the salsa :) If you don’t have garlic stalks, use garlic cloves.

Bon appetit!
Basma.

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How To Cook Fresh Lobster

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My friend Noura alRashed and I went to dean and deluca a while ago for grocery shopping. while we’re there, I stood in front of the lobster tank and tried to pick a lobster I’ll cook for my lunch.

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Me: Noura, is there a wath7a in the tank?

and we spent the next 10 minutes picking a lobster we can call wath7a and we did :). I give names to live food I’m killing later on which is twisted I know but it gives them personality!

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So I took wath7a home. placed her in the fridge in an open glass container with seaweed wrapped in a paper . waited till she went to sleep and took her out and cracked her head open with a sharp knife. I felt like a serial killer in the making. seriously!

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before I cracked her head open, I boiled some water, with 1 lemon cut into 4 pieces and couple of cloves of garlic. once it started to boil, I cracked her head open and dropped her in the boiling water for exactly 10 minutes. Some like to boil it for 15 minutes but I think it’s just too much and it would become rubbery.

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Take it out of the boiling water, cut the tail in half for easy access of the juicy meat and serve it with lemon butter.

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The reason I cracked the lobster’s head open before boiling is because I didn’t want the lobster to suffer in boiling water. I think it’s inhumane. but you decide whether you want to do this or not :)

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Bon Appetit!

Basma.

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Fish Skewers

 

 

 

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Sometimes, the best dishes are the ones that takes no time or effort preparing. For this dish, all you need is love and the following:

 

Ingredients:

Barbequick disposable BBQ container. All you need is a match to make it ready for grilling.

  1. Fish masala (try a brand called khazana. Can be found at geant)
  2. Fish chunks (i used hamour)
  3. The juice of one lime
  4. 1 Portabella mushroom
  5. 1 Red and 1 yellow bell peppers
  6. Wooden sticks.

Directions:

  1. Slice everything to the desired size. Toss in the masala and lime juice and make your fish skewers.
  2. Grill your fish until they’re cooked all the way through

 

 

That’s it! The dish was a success and it took me leas than half an hour to prepare.

 

 

Bon appetit!
Basma

 

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Shrimp Rice Noodles

 

 

 

 

You should know by now that I love seafood. I love everything about it and I LOVE cooking with seafood.

 

Today’s dish was inspired by a dish called Pad Thai. I had black rice noodles laying around for over a month, and I wanted to do a dish that’s fragrant, delicious and easy to do and doesn’t take that much time. so I made the following:

 

Ingredients:

  1. Rice Noodles (any type)
  2. Spring Onions
  3. White Onions or the white tip of spring onions
  4. Shrimps
  5. Chili Flakes
  6. Lemon and Lemon Zest
  7. Salt and Pepper
  8. Garlic
  9. Fish sauce (or Diluted soy sauce)
  10. Olive Oil
  11. Paprika
Directions:
  1. Start with soaking the rice noodles with cold water, then hot water for 10-15 minutes, then cold water again. Or just soak it with room temperature water for couple of hours if you’re lazy like me :)
  2. In a skillet or Wok, start with sauteing the chopped onions until they’re translucent. Add the garlic and keep stirring, then add the salt, pepper and paprika and toss in the shrimps and keep mixing till they all turn pink then add the chili flakes.
  3. add the fish sauce, lemon juice, and toss in the noodles. keep mixing until they absorb all the flavors then add the lemon zest.
Once you’re done, you can taste the noodles and adjust the flavors to your liking. I like loads of lemon with this dish so I add 1 full lemon and around half a teaspoon of lemon zest. I also add the spring onions in two stages. half of it goes in the skillet in the final stage and the other half to garnish the dish.
I like my rice noodles a little bit softer than what others like, so if you don’t want it to be too soft, don’t over cook it or don’t soak it with hot water prior to cooking.
Try it! It’s awesome :)
Bon Appetit!
Basma.

 

 

 

 

 

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Grilled Shrimps with Lemon Cream Sauce

An OH MY GOD its unbelievably delicious meal.

Ingredients:
Devained shrimps
Garlic powder
Ginger powder
Salt
Chili flakes
Black pepper
A hint of olive oil
Soy sauce
Cream
Kaffir lime leaves.
Lemon juice (I used lime)
Chopped leak
Ginger
Garlic

Start with rubbing the shrimps with all the spices and oil. Grill them then toss in a bit of cream, lemon juice, leaks, garlic and ginger.

That’s it!

Bon appetit!
Basma.

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Not a Tom Yum Soup :)

A recipe suitable for the lazy cold nights. Influenced by my tom yum loving colleague :)



I wanted something that’s light, warm and easy to do. Opened my fridge and found lemon grass, kaffir lime leaves, sliced octopus, lime, and salted shrimps (they’re tiny shrimps, preserved in salt in a jar), along with some other stuff.. so I decided to do a “not a tom yum” soup.

Ingredients:

  1. 2 Lemon Grass sticks
  2. Seafood. either chopped up fish fillets or shrimps. I used octopus.
  3. Lime jui Continue reading
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Grilled Fish Wrapped with Vine Leaves.

A Quick post.

I think my seafood phase is finally over. This is the last thing I tried out.

just like the grilled fish wrapped in banana leaf. vine leaves locks in the moisture and gives a really nice flavor. Very yummy :)

I know it looks weird and if you’re not the experimental type, don’t try it. but it’s really good :). You just need to unwrap the fish and eat the flesh :)

Ingredients:

  1. Sardines is my number 1 choice. If you can’t find any fresh Sardines, try any other small fish.
  2. Lemon
  3. Pa Continue reading
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Grilled Fish Wrapped in Banana Leaf

Hello! I apologize for not posting anything in the past week. Got a bit busy with work, but I cooked several dished that I’m going to post this week, so stay tuned :)

Today’s dish was the MOST DELICOUS fish I’ve ever tasted. Pretty easy to make and it cooks very fast.

I’ll walk you through the pictures now.

You need the following:

  1. Red onion
  2. Red chili flakes
  3. Lemon zest
  4. Galangal roots or Ginger
  5. Lemon Juice
  6. Lemon Grass – chop the dry white tip and throw it. then cut about 10 cm.. this is the edible part.
  7. lemon leaves
  8. Salt and Pepper

Clean the fish properly (scales, gut and gills removed)

stuff the fish’s tummy with the mixture and place some on top with slices of onion and lemon. make sure you stuff the gills as well. I added lemon grass in the tummy for extra flavor Continue reading

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Grilled Salmon and Asparagus

I’ve been craving for this dish for almost two months now. I’m glad I made it today! It was FANTASTIC

first of all, you really don’t need any sauce with the salmon. I removed it once I took this picture.. it didn’t add anything but calories :) .. the salmon alone tastes phenomenal. And about the asparagus, the white asparagus is a lot sweeter than the green asparagus.. some may like it, but I love green asparagus’s taste, so I advice you to use green asparagus… I couldn’t find any green ones today :)


Here’s how you do it:

Ingredients:

  1. Salmon fillet, leave the skin on. Make sure it has the same thickness. I removed the thinner part and grilled it separately. Every bit was cooked evenly, no raw or dry fish on my plate tonight :)
  2. Asparagus
  3. Salt and Pepper Continue reading
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