I love clams. In fact, I love almost every common bivalve mollusk that you get, but the problem was, that I could never bring myself to make my own, because it would mean that I would have to “kill” them myself. Clams are one of those things that need to be alive when you cook them, and the pre-boiled ones are really just not great. So there is this couple at the Tiong Bahru market that sells ONLY clams and I have been walking past week after week, ogling at the clams but never buying them. But one day, someone told me to think of it this way, by ‘killing’ clams, I am ‘rescuing’ them from further suffering a slow death at the market, which made sense to me (others may not agree), so I decided once and for all to do it, and boy, was I hooked!
Before you start cooking them, you will need to de-grit them. First wash the shells under running water and rub off any gunk with your hands. Then make some cool sea salt water. Use ONLY sea salt. My purpose is to give them a nice little spa and treat them well since I will be killing them, that’s the best I can do. Taste the water to get it salty enough to mimic sea water to a certain point (ie. Not too bland – you can see the amount of salt I add to the water in the picture). You need to make enough to cover the clams but not too deep (I keep it at about an inch above). Then, drop in your clams gently into the sea salt water, you will see that some will start to open up and spit out gunk within just a minute or two. I love watching them.
IMPORTANT: Do not de-grit them in unsalted tap water, it will kill them. Also, if you can, use filtered water (yes, nothing but the best for these little babies!). The water needs to be cool, not warm, so you can opt to drop in a couple of ice cubes if you like. Continue reading “Clams In White Wine Sauce”
I have recreated cold pasta with caviar for some time now, after I sampled the ones made by either Garibaldi or Gunther at the Savour Event that I went to years ago. Then I forgot about it for a while until I went to an event for an Uni Pasta that was similar in nature. Because I was totally peeved off by the latter event, I went home and decided to make a cold pasta that weekend just to satisfy my anger, and came up with this. I enjoyed eating it because it tasted good and was so easy to make! Best part is, you can several variations which I will list at the end of this page.
The basic components are simple: angel hair pasta, salt, truffle oil, spring onions, roe. Continue reading “Chilled Truffle Angel Hair Pasta with Ikura”
When watching the first movie of The Amazing Spiderman franchise, I was intrigued when the character Gwen Stacy invited Peter Parker to her home for dinner and said: “We’re having Branzino.” What is that?! I thought to myself. Later on I would find out it was a whole grilled fish, and it intrigued me, because I have always wanted to try making one for myself, grilled the ‘western’ way. Continue reading “Baked Seabass With Herbs And Lime.”
This blog post is a continuation from my previous recipe for Crab Cakes. Because I had some leftover crab mixture and didn’t want to eat crab cakes 2 days in a row, I decided I would turn it into a simple pasta. It worked pretty well. I would not recommend you make this pasta from scratch as I will explore a better crab pasta recipe for next time, but if you have some leftover crab mixture from crab cakes and don’t know what to do with it, you can give this a try. Continue reading “Tomato Lemon Crab Pasta”
I bought some canned crab from Zairyo.sg to try recently and used half of them on some crab cakes. I have tried another couple of crab meat sources previously and have been disappointed, but I think this one from Zairyo was pretty good. They carry 3 tiers of crab meat, and I bought the claw version, which is the cheapest of the lot.
Continue reading “Quick and Easy Crab Cakes”
I wanted a quick dinner the other day and started thinking about what I had in my fridge that I wanted to finish up and came up with this simple pasta. There was about a 1/3 bottle of leftover pasta sauce from Prego’s and some grated parmesan which I had from making my Eggplant Parmagiana. Then there was this onsen egg (slightly overcooked) which I had made a couple of days before and a small bottle of anchovies in oil which has been sitting in my pantry for a while now. Continue reading “Simple Tomato Herb Pasta”
I’ve been reading up on the kinds of foods to eat to help with strengthening women in general, partly because I think I need it, and more importantly because I love chinese herbal tonic soups.
Angelica, otherwise known as Dang Gui (当归) in Chinese, is a well known herb used to strengthen the female body to deal with the monthly assault. But I love Dang Gui mostly for it’s aroma, and have in the past, made the mistake of adding too much, resulting in a broth that is very hard to drink.
To be honest, I am no expert at combining the herbs on my own, but I love doing it because it makes me feel very pro. You might be better off going to a chinese herbal shop to get them to pack a set for you. But if you want to try it for yourself, please note that you will need a few tries before you will get it to the taste you like. Continue reading “Chinese Chicken Herbal Soup.”
I love squid. I don’t know what it is about it, but I loved squid (or as we call it, sotong) ever since I could remember. My grandma made a particularly good simple chilli sotong which I would lap up with delight, and it was the chilli that made it so good. I have only come close to replicating it, because she used a chilli which was made by a neighbor who would gift it to her.
But today’s simple squid recipe is one which can be replicated easily, with ingredients that are easy to secure almost anywhere in the world. That is, unless you live in a place where fresh squid is hard to get. You will need to clean and gut your squid, and this is something which I find strangely therapeutic. I love picking the ones which have roe, and it is during this cleaning process where I find out if I have made the right selection. More seasoned fish handlers would be able to tell just by touching the squid, but that is a skill I have yet to hone. Continue reading “Garlic Lemon Squid”
I learnt this creamy sweet corn soup many years ago, while I was still in university. I then realised it’s quite a common soup made in Hong Kong families. It’s very simple to make, and is sweet and savoury all at once. For those nights when you need to whip something up quickly.
For this recipe, it is important to use the CREAMY sweet corn and not the corn kernels, else you will not get the kind of intended flavours that the soup is meant to impart. For the pork, you can generally use any pork that is not too fat. I told my butcher about what I was using it for, and he went “you want the soft one?” and gave me this piece. You see, you can use the usual lean pork (肉眼) but the texture when you gnaw into it won’t be as nice. Continue reading “Creamy Sweet Corn Thick Soup With Pork”
I am a big fan of china-styled marinated cucumbers, particularly those in the Liang Ban Cai (凉拌菜) stalls run by the Chinese nationals. I have tried making my own and not been successful, but after some practice, I think I have something I like enough to share.
This recipe calls for a popular off-the-shelf ready-made chilli by the famous brand Lao Gan Ma (老干妈). I have been looking at this chilli for quite a while on my supermarket shelf but never bought it, till my friend raved on Facebook about how good it is. I have seen this being sold in Asia supermarkets as far flung as Helsinki, so it shouldn’t be hard to get. It’s spicy but manageable.
*Update: 17/4/17: My friend sent me this link about Lao Ganma Chilli, which basically states that they did a test and the ingredients are questionable. Eventhough the chilli tastes great, please use with caution, or substitute with something better. You can get a gist of the article if you use google translate, since it’s all in Chinese. Continue reading “Chinese-Style Spicy Marinated Cucumbers.”