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
- 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.
- Spoon rice into moistened bowl or ramekin before inverting them onto plates. Serve with seafood and tomato gravy.
- Garnish with chopped cilantro/coriander leaves or parsley.
- To prepare seafood: Stir-fry all the seafood in a hot wok until the colour changes, add the fish stock, Cajun seasoning and salt.
- 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.