Seafood Deals
Stir-fried prawns – Chinese Recipes – UKTV Food
Author: admin
A very easy Chinese recipe in a step by step video guide. Make this delicious Seafood stir fry at home. You can print off ingredients and instructions for more stir fries at http://uktv.co.uk/food/stepbystep/aid/604345
Duration : 0:5:36
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Learn how to add flour for a shrimp and scallop pasta with expert cooking tips in this free Seafood recipe video clip.
Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon
Duration : 0:1:19
Korean Cuisine Seafood Pancake (Haemul Pajeon)
Author: admin
Korean Appetizer: Seafood Pancake (Haemul Pajeon)
The Ingredients:
1 cup All Purpose flour (buchimgalu package)
1/4 cup Sweet Rice Powder
1 cup Cold Water
2 Eggs
6 pieces of Shrimp
5-6 pieces of Mussels
5 pieces of scallops or clam
1 cup of Squid
8 pieces of Green Onion
1 Red Pepper
1/4 Canola Oil
Dipping Sauce
2 tbsp. Soy Sauce
1 tbsp. Vinegar
pinch of Sugar
Little bit of chopped green onion, sesame seed, and red pepper flakes
1. In a large bowl mix flour, sweet rice powder, eggs and water until smooth. You may need to add more flour or water to get the desired consistency of the pancake batter. Add the green onion to the pancake batter and coat evenly.
2. Heat the skillet over medium heat and coat the pan with a small amount of canola oil. Place some of the green onion and a 1/2 cup of batter onto the hot skillet. Place even amounts of Seafood on top of the pancake and some thinly sliced red pepper.
3. Let it cook for 4 minutes, until the bottom is lightly brown. Flip and brown the other side and cook for an additional 3-4 minutes. *Make sure that all of the pancakes surface touches the skillet by pressing down on it with a spatula.
4. Once the pancake is done, remove from skillet and place on a plate. Cut the seafood pancake into 8 pieces with a pizza cutter and serve with the dipping sauce.
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Duration : 0:6:28
How make crab meat stuffing for stuffed shrimp stuffed shrimp with crab meat stuffing; get expert tips on making Seafood recipes in this free cooking video.
Expert: Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan
Duration : 0:4:51
Learn how to sauté vegetables for a shrimp and scallop pasta with expert cooking tips in this free Seafood recipe video clip.
Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon
Duration : 0:1:16
Hawaiian Grown TV – Chinese Taro – Wong’s Products Farm
Author: admin
Wong’s Products has been cultivating Chinese Taro for generations. Eddie Apolo, Farm Manager, tells us the difference between Hawaiian Taro and Chinese Taro.
Taro (Pronounced Tah-roe)(from Tahitian or other Polynesian languages), more rarely kalo (from Hawaiian) and gabi in The Philippines, is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants.[1] Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. In its raw form the plant is toxic due to the presence of calcium oxalate,[2][3] although the toxin is destroyed by cooking[4] or can be removed by steeping taro roots in cold water overnight.
Taro was probably first native to the lowland wetlands of Malaysia (taloes). Estimates are that taro was in cultivation in wet tropical India before 5000 B.C., presumably coming from Malaysia, and from India further transported westward to ancient Egypt, where it was described by Greek and Roman historians as an important crop.
Taro’s scientific name is Colocasia esculenta (synonym C. antiquorum); esculent is an English word taken directly from Latin and means edible. The Xanthosoma genus is closely related, and several common names including callaloo and coco or cocoyam are used to refer to either Taro or domesticated Xanthosoma species which share substantially the same uses. Taro may be distinguished as “taro cocoyam” or “old cocoyam”, with the term “new cocoyam” referring to species of Xanthosoma. Taro has a flavor that has often been likened to that of artificial butter used for popcorn in movie theatres and Sour Patch candies.
In Kenya, taro root is referred to as arrow root, or by the Kikuyu or Kamba word nd?ma. In South Africa, it referred to by the Zulu word amaDumbe[5] or the anglicised madumbi[6]. In some Caribbean countries, it is sometimes known as dasheen, a name said to be derived from the French de Chine which means from China and evokes the plant’s Asian origins. The leaves are used to make a soup popular in the West Indies, called callaloo soup. In Cyprus it is known as kolokassi, which is similar to the name the Romans used: colocasia, and it is known as “Qolqass” in Egypt. Taro is also known as dalo In the Fijian Islands and in Japan as satoimo. Eddoe is another name for taro, although this one seems to be preferentially used to designate small corm varieties.
Taro (called yutou, ?? or yunai, ?? in China; ??, wuh táu? in Hong Kong) is commonly used within Chinese cuisine in a variety of styles, mainly as a flavor enhancing ingredient. It is commonly braised with pork or beef. It is used in the dim sum cuisine of southern China to make a small plated dish called taro dumpling, as well as a pan-fried dish called taro cake. It is also woven to form a Seafood birdsnest. The taro cake is also a delicacy traditionally eaten during the Chinese New Year. In desserts it is used in tong sui, bubble tea, as a flavoring in ice cream and other deserts in the China(f. ex. Sweet Taro Pie).
For more videos like this, visit http://www.hawaiiangrowntv.com
Duration : 0:6:1
Learn how to make garlic bread for a shrimp and scallop pasta with expert cooking tips in this free Seafood recipe video clip.
Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon
Duration : 0:1:24
Learn how to add tomato, broth and wine to a shrimp and scallop pasta with expert cooking tips in this free Seafood recipe video clip.
Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon
Duration : 0:1:43
How to prepare stuffed shrimp with crab meat stuffing; get expert tips on making Seafood recipes in this free cooking video..
Expert: Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan
Duration : 0:2:34
Learn how to add seafood to a shrimp and scallop pasta with expert cooking tips in this free Seafood recipe video clip.
Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon
Duration : 0:1:33