Make a hobby you eat crab, this dish really mandatory shot! The vegetables were crisp and fresh mini diblansir enough. Topped with a creamy crab sauce savory and aromatic, it became increasingly palatable only. Guaranteed, seafood lovers definitely hooked!
Category Cuisines: Asian food
Estimated Preparation Time: 25 Minutes
Ingredients:
250 grams of baby bok choy
Crab Sauce:
1 tablespoon vegetable oil
½ teaspoon sesame oil
1 clove garlic, minced
50 grams of peeled shrimp, chopped
100 grams of boiled crab meat
250 ml of water
Block 1 piece MAGGI Chicken flavor, squeeze
1 tablespoon oyster sauce
½ teaspoon ground pepper
1 teaspoon salt
2 tsp cornflour, dissolved in a little water
How to prepare:
1. Boil your baby briefly in boiling water until almost tender. Remove and flush with cold boiled water. Drain.
2. Crab Sauce: Saute garlic until golden and fragrant.
3. Enter the shrimp, stirring until it changes color.
4. Add crab, water and other seasonings, bring to a boil.
5. Pour the starch solution, stirring until boiling and thickened. Lift.
6. Arrange on a serving plate guys. Pour crab sauce.
7. Serve immediately.
Tips:
- Also can be used baby bok choy or baby kailan mustard.
- In order to keep vegetables green gorgeous, boil water with a little salt, put the vegetables, stirring until wilted. Pick up immediately and put in ice water until cold vegetables. Drain until the water runs out.
Nutritional Information:
Calories: 101 Cal
Protein: 7.4 g
Fat: 4.4 g
Fiber: 0675 gr
Carbohydrates: 8 grams
Sushi, now it seems the cuisine of this cherry country again "booming" :)
Because aside from the delicious flavor and unique shape, Sushi has a high enough nutrition.
Category Cuisines: Asian fusion
Ingredients:
500 grams of rice
80 ml rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
Dried seaweed
mayonnaise
Fill Materials (optional):
avocado
cucumber
eggs
smoked salmon
tuna
How to prepare:
1. Cook the rice as usual.
2. When the rice is almost cooked mixed with rice wine vinegar, sugar and salt.
3. Cool the rice and set into a thin layer on a sheet of dried seaweed.
4. Set the contents that have been cut across the top of one side of the rice that is set on the sea grass.
5. Season with mayonnaise and roll in the opposite direction.
6. Cut into pieces and serve.
Note:
For variety, which has been given seaweed rice can be rolled with a cone shape and then filled with a mixture of content and mayonaise.
Usually the rice used is a type of Japanese rice is short and fat because more closely.
source : disadur dari Australian Women Weekly
