• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200 g cooked rice
  • 30 g kidney beans
  • 25 g bell pepper - diced
  • 20 g onions - chopped
  • 3 pips garlic - chopped
  • 4 tbsp tomato puree
  • 1-2 tsp chilli boh
  • 1 tsp paprika powder
  • A pinch of oregano
  • A pinch of freshly ground black pepper
  • 1 tbsp fresh basil (1/2 tbsp dried basil)
  • A pinch of black pepper
  • 1 whole mud crab - cleaned and dissected
  • 2 pieces tiger prawns
  • 40 g baby clams - local la-la/kepah
  • 50 g mussels
  • 50 g squid - cut into rings
  • 50 g baby squids - leave them whole
  • 1/2 tsp Cajun seasoning
  • 1 cup fish/ikan bilis stock
  • Salt to taste
  • For Tomato Gravy:
  • 2 large tomatoes - seeded and cube the flesh
  • 1 small green chilli - seeded and slit into half
  • 1/2 tsp dried basil
  • 1/2 a small onion - chopped
  • 2 pips garlic - chopped
  • 1/2 cup tomato juice
  • A dash of Tabasco
  • Salt & pepper

Instructions

  1. To prepare the rice: Gently saute the onions, garlic, bell pepper and stir-fry for about 5 minutes. Add the rice, kidney beans and spices, mixing them thoroughly. Season with salt.
  2. Spoon rice into moistened bowl or ramekin before inverting them onto plates. Serve with seafood and tomato gravy.
  3. Garnish with chopped cilantro/coriander leaves or parsley.
  4. To prepare seafood: Stir-fry all the seafood in a hot wok until the colour changes, add the fish stock, Cajun seasoning and salt.
  5. To prepare tomato gravy: Saute the onions and garlic and stir in the tomato, chilli, basil and tomato juice. Add a dash of Tabasco. Simmer for 15 minute and season with salt and black pepper. Pour gravy onto rice.

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