Apart from its scenic beauty, Indonesia is famous for producing Bintang Beer. Also known as, Bir Bintang, meaning Star Beer, this beer is one of the best selling beer brands of Indonesia. This beer has a hop and malt flavour that is not found in any other beer. With its watery taste, Bintang Beer is often compared to the exotic Heineken.

Many people call Bintang Beer, as the beer of Bali. If you are relishing seafood then drinking Bintang Beer along would be like a double treat. Served in almost all the restaurants and pubs of Indonesia, this beer is also found easily in all the countries. The best places to check this beer out are supermarkets, convenience stores, pubs and Circle K’s.

It was in 1992, when Bintang Beer was introduced for the first time in the market, when Indonesia was under the Dutch rule. At that time, it was brewed in Surabaya, the second largest city of Indonesia. At present, the same brewery is known as the Multi Bintang Indonesia.

As far as the price of Bintang Beer is considered, a small bottle costs somewhere around 6,000rp at Circle K and a large bottle costs around 12,000rp.

Ingredients:

3 (6 ounce) portions cooked salmon

3 (6 ounce) cans salmon, drained

2 large eggs, beaten

20 blades fresh chives, chopped

1 ½ cup cracker meal

½ cup chili sauce

½ cup mayonnaise

½ red bell pepper, finely chopped

2 tsp Old Bay seasoning blend

3 tbsp fresh dili, chopped

2 tbsp dili pickle relish

1 tsp cayenne pepper sauce

1 lemon, zested and juiced

Vegetable Oil for frying

Extra-virgin olive oil for frying

Salad greens

Salt to taste

Method:

First of all, heat a large skillet with an inch of frying oil. Then, flake the cooked salmon using a fork. After this add cracker meal in a bowl and spread it on the fish with your hands.

Next step is to add the eggs along with pepper, seasoning, chives, pepper sauce, dili and lemon zest in a bowl. Mix it all well and if the mixture too wet, add some cracker meal in it. Then, form 3-inch patties of salmon cakes with about 1cm thickness. Make about 8 to 10 cakes and then fry them for 3 to 4 minutes. Now, drain excess oil on a plate lined with paper towel.

Once, you have done this much, toss the salad greens with salt and lemon juice. Then, drizzle the greens with a bit of extra-virgin olive oil and toss it again. Now, combine chili sauce and mayonnaise. Serve the salmon cakes on a layer of greens and top it with mayonnaise chili sauce.

You love seafood and are eager to try some new seafood recipes? Then, try making Shrimp Scampi with Linguini. This easy to prepare dish can be prepared in just 25 minutes.

Ingredients:

1 pound linguine

4 tbsp butter

4 tbsp extra-virgin olive oil

2 shallots, finely diced

2 cloves garlic, minced

1 pound shrimp, deveined and peeled

½ cup dry white wine

¼ cup finely chopped parsley leaves

Juice of 1 lemon

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

Method:

To make the pasta, first of all, take a large pot of water and boil it, then add a couple of tbsp salt and the linguini. Then, make sure the pasta separates and cook for about 8 minutes and drain the pasta.

Now, take a large skillet and melt 2 tbsp butter in 2 tbsp olive oil over medium high heat. Then, sauté the shallots along with red pepper flakes and garlic for about 5 minutes. After this, season the shrimp with salt and pepper and add it to the pan and cook for about 3 minutes.

Next step is to remove the shrimp from the pan and setting it aside. Now, add wine and lemon juice in a pan and boil. Add in it 2 tbsp butter and 2 tbsp oil. Pour this on the shrimp with the cooked pasta and parsley. Stir it all well and season it with salt and pepper. Drizzle some olive oil and serve it immediately.

Make this Shrimp Scampi with Linguini to serve 4 to 5 people at a time.

Not just the seafood, Aqua Seafood Restaurant will bowl you over with its enchanting sophistication and ambience. It serves the best seafood in town and an ultimate service. Be it lunch or dinner, every meal here is a delight for the guests. Its dining room is big enough to accommodate up to 120 guests at a time. Aqua Seafood Restaurant is open for guests from Monday to Saturday between 5:30 pm and 10:30 pm and on Sundays it is open between 5:30 pm and 9:30 pm.

Aqua Seafood Restaurant has earned various accolades for its delicious food and services. The kitchen of this restaurant is under the Executive Pastry Chef Lionel Walter who presents innovative dishes to tempt the guests on all occasions. Visiting Aqua Seafood Restaurant means trying out the true sea flavors of California.

Last week, I tried making a new seafood recipe, you can try it too. I made delicious Stuffed Lobster Tail and believe me it was easy and really very tempting. Just follow the method given below and enjoy eating Stuffed Lobster Tail.

Ingredients:

4 Caribbean lobster tails

1 tbsp olive oil

1 oz diced shrimp

1 diced shallot

½ cup sliced leek

½ cup sliced celery and carrot

1 tsp lemon pepper seasoning

1 egg white

Salt to taste

Method:

The procedure to make Stuffed Lobster Tail starts by spreading the lobster tails and pulling out the neat part over the shell without removing the end. Then, grease it with butter and season it with lemon and pepper seasoning.

To make the stuffing for Stuffed Lobster Tail, you need to first sauté the vegetables in olive oil. After this add the diced shrimp and then remove from the heat and add egg white while stirring it continuously. Now, season the prepared stuffing and fill the shells under the tail meat.

Next step is to place the stuffed lobster on the top most shelf of BBQ and to close the lid. Now, cook till the tail meat is white. Then, serve Stuffed Lobster Tail with butter.

You might have made several types of soups but you might have never made the tempting Mussel and White Fish Soup. I tried making this soup and it turned out to be an exceptional soup for me and my family. You can also try cooking Mussel and White Fish Soup and satiate your seafood cravings. Making it is very simple with the following recipe.

Ingredients:

2 dozens mussels, 500g hake or any white fish, 2 chicken stock cubes, 2 ripe tomatoes chopped, 1 carrot chopped, 1 celery stick chopped, 1 medium onion chopped, Palm of chopped parsley, 3 tablespoons flour, 2 tablespoons tomato puree, 1 tablespoon butter, 2 teaspoons curry powder, 1 ½ litre water, Salt & Pepper to taste

Method:

First of all, cut the fish into bit large pieces. Now, take a large pot and add water in it along with celery, onion and fish pieces. Bring it all to boil and cook on low heat for about 10 minutes.

Next step is to drain and take the fish stock you have made and discard the vegetables and flake the fish.

Now, melt the butter in a pot and add curry powder along with flour while stirring it till it is smooth. After this add the tomato puree and the prepared stock slowly stirring it constantly. Bring it to a boil.

You then need to crumble in the chicken stock cubes and the chopped tomatoes. Then cook on low heat for 2 minutes. After this add the flaked fish and the mussels while cooking it all on low heat for about 5 minutes.

Season the prepared Mussel and White Fish Soup with salt and pepper and also stir in chopped parsley. Serve hot with plenty of crusty bread.

Are you throwing a New Year party at home and thinking what to serve as a salad? Then, go for Summer Steak Salad. This easy to prepare seafood salad will be a good starter for a tempting dinner on the New Year’s Eve. Made with just a few ingredients, this salad is simply irresistible.

Ingredients

300g cooked steak

1 tbsp butter

1 small avocado sliced

1 large potato cubed into 2cm cubes

Mixed lettuce, spinach, watercress and greens torn

Oil for frying

For Dressing

2 tbsp olive oil

2 tbsp fresh cream

1 tsp horserash sauce

1 tsp wholegrain mustard

½ tsp sugar

Method

Your procedure to prepare Summer Steak Salad begins by first putting oil and butter in a pan. Then you need to add cubed potatoes and fry until golden brown. When done, remove and drain on a tissue paper.

Next step is to slice the steak into thin slices of 1/2cm thickness. After this, make the dressing by simply adding all the dressing ingredients in a small pot and heating it on low flame, keep whisking until the sugar dissolves.

Now, add all the greens, crunchy potato cubes, steak and avocado in a bowl and toss the dressing in it.

Serve it hot or cold, as per your liking.

Ingredients:

400 – 500g large prawns cleaned and without heads

1 tsp crushed garlic

1 tsp soy sauce

1 tsp olive oil

1 tsp sherry or rice wine

Black pepper

Method:

First of all, boil some water till its steaming hot. Then, take a plate that fits inside your steamer and layer the prawns on it.

Now, whisk the remaining ingredients in a bowl to mix the flavours and pour the prepared sauce over the prawns properly. Make sure to leave the mounds of garlic as topping.

Then, place the plate in the steamer and steam for about 3-4 minutes until the prawns are pink and firm.

Make sure to be careful while removing the plate that you don’t burn your hand.

Serve hot with coriander leaves on top or with rice.

Ingredients:

300g cooked steak

1 tbsp butter

1 large potato, cubed

1 small avocado, sliced

Green torn, lettuce, spinach and watercress

Oil for frying

For Dressing:

2 tbsp fresh cream

2 tbsp olive oil

1 tbsp white wine vinegar

1 tsp wholegrain mustard

1 tsp horserash sauce

½ tsp sugar

Method:

Firstly, fry the potato cubes in a pan with butter and oil until golden brown. Then, drain on a tissue paper.

Then, slice the steak in thin slices and make the dressing by mixing all the ingredients in a bowl over low heat and whisking until the sugar dissolves.

Now, add avocado, greens, crunchy potatoes and steak in a bowl and mix it well.

Serve the potatoes with the prepared dressing.

Ingredients:

2 cans Clover Leaf Chunk White Tuna, drained

2 Cooked baking potatoes

½ cup chopped green onion and corn kernels

1 cup shredded cheddar cheese sour cream

2 cups mild salsa

Method:

First of all, preheat the oven at 350 degree Fahrenheit. Then, cut the potatoes into 1/2-inch cubes not removing the skin.

Now, stir in the potatoes gently with the tuna, corn, green onion and salsa. Then, scrap the mixture in a 7 x 11-inch casserole.

The next step would be to sprinkle the casserole with the cheese and transferring it to the oven. Now, bake it for about 25 minutes or till the casserole is bubbly and the cheese is melted.

Now, serve the casserole with sour cream and make 4 servings.