Category Archives: seafood

Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

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Claypot Prawns and Vermicelli (Goong Ob Woon Sen)

I learnt about this Thai dish from a Thai friend who cooked it for me in her home, and had constant cravings for it! Found this rather decent recipe from rachelcooksthai and would love to recreate it again.

Makes 3-4 servings

INGREDIENTS

INSTRUCTIONS

  1. Soak the woonsen noodles in warm water for ~10 minutes while you prepare the other ingredients.
  2. Make your spice paste by pounding the garlic, ginger, black peppercorns, and cilantro roots together in a mortar and pestle. Add the peppercorns last so that they are coarsely broken.
  3. Make your soy sauce mixture by combining the oyster sauce, soy sauces, sesame oil, and water.
  4. Assemble your clay pot as shown above (from bottom to top: bacon pieces, a few thin slices of ginger, the spice paste, soaked woonsen noodles, shrimp, soy sauce mixture, and Chinese celery).
  5. Place on stove top with a heat diffuser and cook over medium-high heat for 20 minutes. Note: If you prefer the vegetables to still be a little crisp (like I do), add them in with 5 minutes left to cook.
  6. Once the clay pot is done, mix all ingredients together and enjoy!
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Prawn Aglio Olio

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Prawn Aglio Olio

I think I’ve finally formulated a wonderful recipe for this.

This is my own creation! Here goes!

Serves 4

Ingredients

Half a packet of San Remo spaghetti

12 prawns

4 tbsp good quality extra virgin olive oil

2 tbsp chopped shallots

2 tbsp chopped garlic

Salt

Pepper

Red Pepper chilli flakes

1 cut chilli padi

  1. Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
  2. Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
  3. Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
  4. Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
  5. Add prawns, chilli flakes and chilli padi and toss everything together.

Dried Oysters with Black Moss (Ho See Fatt Choy)

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I’ve loved this dish since young but have only had it during Chinese New Year. This year, I decided to be adventurous and cooked two dishes, and this was one of them. I cooked this and it was wildly popular at my family’s gathering! Got the recipe from thewoksoflife.com.

  • 12 dried oysters
  • 1 ounce of dried moss (fat choy)
  • 12 large dried shiitake mushrooms (not all families add this, so they’re completely optional!)
  • 1 teaspoon organic chicken base or 2 ounces of chicken fat
  • 1 tablespoon canola or vegetable oil
  • 5 slices ginger, ¼-inch thick and smashed with a cleaver
  • 2 scallions, white portions smashed with a cleaver and green portions cut into 2-inch pieces
  • 1 tablespoon Shaoxing wine
  • 2 cups chicken stock
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 small head of baby romaine lettuce or iceberg lettuce

1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off. Set aside.

2. Soak the black moss in cold water for 15 minutes. Swish it around a bit to loosen any dirt or particles. Remove by hand and discard the water. Repeat the process once more before transferring the moss to a colander to drain.

3. Soak the dried mushrooms in hot water for at least 90 minutes. You may need to soak them longer if the mushrooms are large and meaty. Soaking overnight is recommended. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water. Cut off the stems and discard them.

4. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy. A clay pot or earthen pot is nice for stewing and presentation! If not using the chicken fat, heat the pot over medium high heat. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).

5. Add the mushrooms, and stir fry for another minute.

6. Add the oysters and continue stir-frying for another minute. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.

7. Stir everything together. Next, add the fat choy and gently stir it in without breaking it up, so it’s submerged in the liquid. Cover, reduce the heat to medium low, and let simmer for 20 minutes.

8. Line a large deep serving plate with hand-torn romaine or iceberg lettuce or you can carefully work in fresh stir-fried lettuce to the bottom of your clay or earthen cooking pot and serve it right in the vessel. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce. Try to place the dried oysters and mushrooms on the top where they are visible, and serve hot!

Sous Vide Squid

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I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.

Ingredients for 2

  • 2 (4-ounce) squid bodies, cleaned
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons rice bran oil or other oil with high smoke point
  • 4 lemon wedges, for serving

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

Step 2

Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

Step 1

When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid

Step 2

Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.

Step 3

Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.

Step 4

Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.

Truffle Miso Fettuccine with Seared Scallops

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This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen

I added in Chinese style pan fried prawns because they’re my favourite type of prawns. 

Ingredients:

  1. 250g San Remo Fettuccine

  2. 1 tbsp black truffle paste

  3. 6-8 large scallops

  4. 200g Swiss Brown mushrooms (halved)

  5. 3 tbsp olive oil

  6. 2 shallots (minced)

  7. 1 tbsp butter

  8. Splash of white wine (optional)

  9. 120ml cooking cream

  10. 1 tbsp white miso (mixed with 1 tbsp of hot water)

  11. 2½ tsp salt

  12. Salt & pepper to taste

  13. 2 tbsp chopped parsley

  14. 1 tsp truffle oil

Steps:

  1. Season scallops with a drizzle of olive oil, salt and pepper

  2. Sear on high heat a minute on each side, until golden brown. Set aside

  3. Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente

  4. In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over

  5. When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter

  6. Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away

  7. Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat

  8. Add the cooked Fettuccine and toss

  9. Plate pasta and add seared scallops on top

  10. Garnish with chopped parsley and a drizzle of truffle oil

Garlic Butter White Wine Prawn pasta

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I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!

I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.

Ingredients

  • spaghetti for 4
  • 500g of medium sized prawns (deveined), shells and head removed and saved for later
  • 5 cloves of garlic, minced
  • pot of water enough to cover the spaghetti
  • salt and pepper
  • olive oil
  • 2 tablespoons of unsalted butter
  • 1 cup of white wine
  • 3 tablespoons of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…

Method

  1. Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
  2. Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
  3. Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
  4. Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
  5. Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
  6. Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!

 

Hong Kong Style Steamed Fish

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I have days where I miss food from my childhood. This is one of those classic dishes that my mom would cook when I was younger. At least after trying out the recipe, it brought me back to my childhood =)

Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Author: Adapted from Annielicious Food
Serves: 2
Ingredients
  • 1″ (2.5cm) thick Fresh Cod Fish Steak
  • 2 slices Ginger
  • a dash of White Pepper
Sauce
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Rock Sugar (or castor sugar)
  • 1 tablespoon Water
  • 1 tablespoon Hsao Xing Wine (cooking rice wine)
Garnishing
  • 3 clove Garlic – finely chopped
  • 1 tablespoon Cooking Oil
  • 1 Spring Onion (green part) – cut into 1″ length, thinly sliced and soaked in ice cold water
Instructions
  1. Clean fish and pat dry. Place ginger in the middle of the steaming dish, and place fish on top the ginger.
  2. Bring water in the steamer/wok to a boil on high heat and place dish to steam for 7 minutes.
  3. While waiting, heat sauce ingredients in a pot to melt the rock sugar.
  4. In another pan, fry chopped garlic with oil until golden brown.
  5. Check for doneness of fish. When done, remove fish from the steamer and pour away the liquid that condensed on the dish.
  6. Add a dash of white pepper and pour the sauce over the fish.
  7. Pour the hot garlic oil over fish, garnish with golden brown garlic and spring onions. Serve immediately!