Wednesday, December 7, 2016

[Recipe] Baked Cajun Seafood in a Bag


As I am winding down to my year end break, I have found some time this morning to write and share my successful dinner recipe we had last night - in celebration of my husband's birthday. It was absolutely a happy meal for us! 

This recipe of 'Cajun Seafood in a Bag' is simple enough for anyone to master and best of all, it is so much more cost saving having this at home versus eating at a specialty restaurant. (The seafood cost me slightly less than $30 only) This is also a great feast to share when we gather for a communal meal with family and friends at home. Except for the slight unglamorous manner eating them with your hands.

The only thing one may find challenging (or maybe it is just me) is handling and cleaning the raw crabs. If you are a noob at cleaning crabs, check out this video of how it can be done. Tip : actually, it can be made simpler with a good pair of scissors instead of picking the stuff inside the crab with fingers. You know... if you don't want to feel icky about it.

I have used flower crabs for my recipe. Just so that I don't have to handle live crabs! But please feel free to substitute it with mud crabs if you like or perhaps something easier would be cray fish which I didn't manage to find. Any assortment of seafood can also be used for this dish and it is lip smacking delicious, I tell you! The slight buttery and peppery flavor with the natural sweetness from the seafood is so so good!

This recipe is inspired by Cuisine Paradise.

Preparation time : 15 mins | Cooking time : approx.30 minutes | Serves : 3 adults

Ingredients :
- 2 large flower crabs : cleaned and quartered
- 6 large tiger prawns : with feelers snipped off
- 400 grams fresh clams : washed and cleaned
- 2 medium sized squid : cleaned and sliced to rings
- 1 sweet corn on cob : cut into 6 portions
- 1.5 tbsp of butter, cubed
- fresh parsley for garnishing

Seasoning :
- 1 tbsp cajun spices (check out McCormick brand)
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1/4 tsp of salt
- 1/4 cup of white wine (optional)

Items you need to wrap the seafood in :
- 1 large piece of parchment or baking paper (this is to hold the juices in place)
- 1 large piece of foil paper
(Please use your discretion with the sizes of wraps to fit the seafood in it)

Method :

- Preheat your oven to 190 degrees.

- After cleaning and cutting the seafood into it's portions, layer the foil paper, followed by the parchment paper on a base of a large oven safe deep dish. If you don't have a large one to fit all the seafood in a bag, you may consider splitting the portions into 2 bags.

- Arrange the seafood onto the parchment paper and proceed to add all the seasoning onto the seafood. Give the seafood a good toss with your hands and top it of with butter.


 - Wrap and fold the ends of the foil together to form a bag. Don't worry if it's not large enough to fold over. Just use another piece of foil paper large enough to secure the top. The idea is to keep the cooking sealed without drying out the content.

- After 30 minutes, take out the bag and check to see if your seafood is cooked. If you are unsure, put it back into the oven for an extra 10 minutes. You can also probably tell when you smell the cooked seafood aroma in the air. 

- Garnish the seafood with some fresh chopped parsley before serving.

- Enjoy!

Till the next post, have a wonderful day!

Absolutely Me,

Tuesday, November 29, 2016

Updates In My Undertakings + Christmas Special For My Readers

I have been really swamped with jewelry orders that I have gone on a long hiatus on my blog. Plus with a recent private fair at a financial institution which saw an opportunity for me to showcase my wares, kept me even busier on the jewelry front. Geez, I didn't even find time to share much about my maiden feature in a cook book! 

This is a snippet of the front and back cover of the cookbook which is already available for sale at local major bookstores, as well as in Malaysia. You may recognize some, if not all of the mom/recipe bloggers featured in this book! A compilation of 50 favorite home cooked recipes from the 10 of us!


A snippet of my little booth set up at the fair which I shared on my Instagram account.
As we count down to Christmas that is happening in 26 days, my hands are ever constantly busy with a heavier load at this time of year. Even my shoulders, back and eyes are facing some kind of hullabaloo which I am choosing to ignore until my work is fulfilled. And then maybe I will go for a nice massage! *wink*

Speaking of Christmas, have you already been shopping for gifts to your loved ones or perhaps, for an office gift exchange program? If you are still stuck with ideas, jewelry pieces could be your better choice for the ladies. 

Christmas Special, Specially For My Readers
Suede Collection


The above suede collection is now available at my Facebook page and will be gift packed nicely, ready for your Christmas gifting. 

The current special for this collection on my Facebook page is 'For every 2 nett priced pieces purchased, receive 50% for the 3rd item* (*the least priced item will enjoy the 50% discount)' 

BUT (I cannot stress enough of this important BUT) if you are reading this, and wish to get a gift from this collection, just PM me on Adeline's Loft facebook page, mention that you read this post to enjoy this special instead :

For every 2 nett priced pieces purchased, receive the 3rd item with my compliments.  
(*the least priced item will be the complimentary piece)

How is that for helping you with a budget and with the spirit of giving this Christmas? :)

The designs on sale are very VERY limited so it's only while stocks last. 

And by the way, if you don't find anything suitable and wish to customize a jewelry piece from me, do know that 9th December will be the last day that I am accepting orders in time for Christmas. Customization pieces for necklaces or bracelets will start from $26 onwards, depending on final choice of components and earrings from $16 onwards.

I look forward to your support on local handmade this Christmas.

Till the next post, have a wonderful day!

Absolutely Me,

Wednesday, October 5, 2016

Eggplant with Minced Meat and Salted Fish


One of the joys I have is cooking for my family. The fun part is trying to sieve out the flavors of the food that we like while eating out so that I can try to replicate it at home - of course sometimes, I can't do it without some help from the internet!

I was inspired to cook this dish at home after we tried it at a Chinese restaurant. The portion was very small and couldn't satisfy our meal that night so I knew I had to try cooking this. So glad when I see my husband and son ply the eggplant onto their plate of rice repeatedly. It is a good standalone dish. Best part? It is not a daunting dish to prepare at all. (Recipe adapted from The Meatmen)

Preparation time : 10 minutes  Cooking time : 10-12 minutes  Serves : 4

Ingredients :

2 medium size long eggplant (about 1/8-1/4 longer than the size of a palm)
80-100 gm minced meat (I used pork. Minced chicken would work too.)
2 slices of dried salted fish (about 20-30 gm)
1 tbsp minced garlic
1 tbsp minced ginger
Some spring onions, cut into small pieces
Some oil for cooking
Corn flour

Sauce :
a) 1 tbsp oyster sauce
b) 1 tsp light soya sauce
c) 1/2 tsp black soya sauce
d) 1 tsp black vinegar
e) 1 tsp soy bean paste 
f) 1 tsp sugar
g) 1 tbsp shaoxing wine
h) 1 tsp corn flour mix with 1/4 cup water to thicken sauce

Method :
- Firstly, slice the eggplant into wedges and lightly coat it with corn flour.
- Heat your pan with about 3 tbsp of cooking oil, pan fry the eggplant (or deep fry if you must) till slightly soften and browned. Drained and set aside.
- Rinse and cut the salted fish into smaller pieces.
- Prepare a fresh pan with 2 tbsp of oil. Stir fry the salted fish, garlic and ginger till fragrant.
- Add the minced meat, give a good mix and fry till cooked.
- Add the sauces from the above list (a) - (g). Mix well.
- Add in the eggplant and let it stew with the meat for a few minutes.
- Add in the cornflour mix to thicken sauce.
- Add the spring onions and give a final stir.
- Serve and enjoy with piping hot white rice!



Till the next post, have a wonderful day!

Absolutely Me,

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