Mắm Cua Ngọc Trai: Cơm Hải Sản Gia Vị Thơm Ngon
(Pearl Diver's Machbous: Spiced Seafood Rice Delight)
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tháng 4 23, 2025
Báo cáo sự cố
Nguyên liệu
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2 cups Gạo Basmati
(Rửa và ngâm trong 30 phút)
-
500 grams Mixed seafood
(Shrimp, squid, and firm white fish fillets, cleaned and cut)
-
1 large Hành tây
(Băm nhỏ)
-
2 medium Cà chua
(Băm)
-
4 pieces Tỏi
(Băm)
-
3 tbsp Machbous spice mix
(A blend of black lime powder, turmeric, cardamom, cinnamon, cloves, nutmeg)
-
2 pieces Black lime (loomi)
(pricked with a fork)
-
3 cups Nước dùng gà
(use seafood broth if available)
-
2 tbsp Nước sốt cà chua
-
1/4 cup Fresh coriander leaves
(Băm nhỏ)
-
3 tbsp Dầu ô liu
(Để xào)
Muối, as needed
-
1 tsp Hạt tiêu đen
(Xay mới)
(Rửa và ngâm trong 30 phút)
(Shrimp, squid, and firm white fish fillets, cleaned and cut)
(Băm nhỏ)
(Băm)
(Băm)
(A blend of black lime powder, turmeric, cardamom, cinnamon, cloves, nutmeg)
(pricked with a fork)
(use seafood broth if available)
(Băm nhỏ)
(Để xào)
(Xay mới)
Dinh dưỡng
- Khẩu phần: 4
- Kích thước khẩu phần: 1 bát (300g)
- Calories: 530 kcal
- Carbohydrates: 65 g
- Protein: 35 g
- Fat: 12 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 700 mg
- Cholesterol: 120 mg
- Calcium: 160 mg
- Iron: 4 mg
Hướng dẫn
-
1 - Prepare Rice:
Rinse the basmati rice under cold water until water runs clear. Soak the rice for 30 minutes and drain before cooking.
-
2 - Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent. Add garlic and cook for 1 minute until fragrant.
-
3 - Add Tomatoes and Spice:
Stir in chopped tomatoes and tomato paste, cooking until soft. Then mix in machbous spice blend, salt, and black pepper to release aroma.
-
4 - Cook Seafood:
Add mixed seafood and black lime pieces (if using). Stir gently to coat and cook for about 5 minutes until seafood begins to firm up.
-
5 - Simmer with Broth:
Pour in chicken broth, bring to a gentle boil.
-
6 - Add Rice & Cook Covered:
Add drained rice evenly. Bring liquid to just below boil, then cover pot tightly and reduce heat to low. Simmer for 20-25 minutes until rice is tender and liquid is absorbed.
-
7 - Rest and Garnish:
Remove from heat and let rest covered for 5 minutes. Fluff rice gently and garnish with fresh coriander before serving.
Rinse the basmati rice under cold water until water runs clear. Soak the rice for 30 minutes and drain before cooking.
Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent. Add garlic and cook for 1 minute until fragrant.
Stir in chopped tomatoes and tomato paste, cooking until soft. Then mix in machbous spice blend, salt, and black pepper to release aroma.
Add mixed seafood and black lime pieces (if using). Stir gently to coat and cook for about 5 minutes until seafood begins to firm up.
Pour in chicken broth, bring to a gentle boil.
Add drained rice evenly. Bring liquid to just below boil, then cover pot tightly and reduce heat to low. Simmer for 20-25 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest covered for 5 minutes. Fluff rice gently and garnish with fresh coriander before serving.
Thông tin thêm về: Mắm Cua Ngọc Trai: Cơm Hải Sản Gia Vị Thơm Ngon
Pearl Diver's Machbous
Machbous, also known as Machbouz or Makbous, is a traditional Gulf rice dish deeply rooted in the Arabian Peninsula’s rich culinary heritage. It is popularly made with a harmonious blend of spices, producing an intoxicating aroma, and is often paired with meat or seafood. "Pearl Diver's Machbous" elevates this iconic meal by incorporating fresh mixed seafood, honoring the pearl divers of Kuwait and other Gulf nations who prized wholesome, grueling yet flavorful meals after demanding days at sea.
Cultural Significance
In Gulf culture, Machbous is a cause for celebration and togetherness — enjoyed during gatherings, weddings, and festivals. Its use of warm spices white pepper, cardamom, black lime (loomi), and cinnamon reflects the historical crossroad between East and West spices that travelers and merchants influenced over centuries.
Unique Aspects
The inclusion of black lime (loomi) imparts a unique tanginess and bitterness that defines traditional Gulf seafood dishes. This recipe balances between spice and freshness, and its one-pot nature pays homage to practical, hearty sea-farer food.
Tips
- Use fresh or quality frozen mixed seafood for authentic flavor and succulent texture.
- The machbous spice mix can be made at home by roasting and grinding whole spices.
- Patience in simmering rice over low heat ensures fluffy grains that soak all the flavorful broth.
Enjoy Pearl Diver's Machbous as a tribute to one of the Middle East’s most treasured traditions and the brave divers who celebrated the sea’s bounty every evening with this aromatic masterpiece.
