Clams In White Wine Sauce

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!

Degrit Clams

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”

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Chilled Truffle Angel Hair Pasta with Ikura

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”

Tomato Lemon Crab Pasta

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”

Simple Tomato Herb Pasta

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”

Chinese Chicken Herbal Soup.

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.”

Garlic Lemon Squid

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”

Melazane Alla Parmigiana AKA Eggplant Parmigiana.

I first had this as a teenager in the local Italian restaurant chain, Pasta Fresca, which used to be pretty famous back then in Singapore. I was totally blown away and it became one of the regular items I would order when I visited any good Italian restaurants. I even had it as my main sometimes – eventhough this was considered more of an appetiser item – simply because I didn’t like to share it.

Fast forward many years later, I decided to recreate this when I finally moved out and had my own home and kitchen. I read many recipes online and decided that I would simplify the method so that it’s simple to make with little cleanup needed. I hope you enjoy it as much as I do. It’s been fail-safe for me so far and I usually make it when I have guests and it has always been well received. I freeze batches of them in my fridge and thaw them in the fridge a day ahead of when I would need it. Makes it so quick and easy. Continue reading “Melazane Alla Parmigiana AKA Eggplant Parmigiana.”

Ikan Bilis (Anchovy) Stock.

I like to make some simple ikan bilis (anchovies) stock to freeze, because they are so versatile to use for the days when you need a quick meal. I choose to fry up the ingredients first because that was how I saw grandma do it when I was young. I have made a couple of additions to it, and am happy with the result.

I have done it both with rinsing the ikan bilis and without. The latter produces a much saltier broth which I like, but also tends to make it less suitable if you have intentions to flavour your broth further with other salty ingredients (eg. salted vegetables) when you make your meal. Continue reading “Ikan Bilis (Anchovy) Stock.”

Creamy Escargot and Mushroom Pasta.

I bought some canned escargots on my visit to Finland last year and have been meaning to cook them. I even bought a snail pan, but it only takes 6 at one go, which means I have to eat a couple of batches on successive days if I wanted to open a can. So I have been hesitating for a very long time.

But this weekend, I finally decided to use a can for pasta instead, and went about reading many recipes on the net before settling on creating this cream based version with mushrooms. I used the Creste shaped pasta because I have some in my pantry, and decided that for the cream sauce recipe, it will actually pick up the sauce pretty well. Continue reading “Creamy Escargot and Mushroom Pasta.”

Glass Noodles With Shredded Chicken.

I had a friend who could cook very well invite me over to her home some years ago, and she was very good at these simple 1 dish noodle items. One of them was this glass noodle (tanghoon) dish, which was something that I never thought to cook. She also used lots of aromatics and herbs, which was very new to me, but lent such a nice flavour that I made a mental note to try it for myself. And I did experiment a few times with it, and had very satisfying outcomes. Continue reading “Glass Noodles With Shredded Chicken.”