Negitoro Ikura Don.

This is a very simple and quick one dish meal to prepare provided you stock up the ingredients in your fridge like I do. I almost always have ikura in the fridge, and I recently ordered 2 packets of Negitoro from Zairyo.sg, so when I was lazy to cook I have something to make for a quick meal.

Negitoro is essentially sashimi grade tuna made from the scrapings and odds and ends around the bones, usually around the belly area, with added spring onions. It is very affordable and it tastes really good. I really love it. One time I went to a restaurant and ate a negitoro gunkan, and found that there was something special about the taste, it was extra creamy. It was then that I realised they had added in mayonaise. So that is how I make mine, with added mayo. I am not sure if this makes it ‘less authentic’ but I love it so that’s how I eat it. Recipe here is for just 1 person with a big appetite. Continue reading “Negitoro Ikura Don.”

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Sake Steamed Clams

I’ve been stuck on a clam loop ever since I started making them, consuming 1kg per weekend. Every time I try to break the rut, I see the clams in the market and feel compelled to buy them!

Today I didn’t want to go buy white wine from the store for clams because it takes me 3 batches to clear out a bottle of white wine, so I decided to try steaming it in sake instead, because my cooking sake hasn’t been moved in a while, and I would like to finish it soon.  Continue reading “Sake Steamed Clams”

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”

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”

Baked Seabass With Herbs And Lime.

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.”

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”

Quick and Easy Crab Cakes

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.

Canned crab Continue reading “Quick and Easy Crab Cakes”

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”

Mitsuba At The Central (Clarke Quay).

For a long time now, I have been seeing ads from Mitsuba about their Jyo Chirashi and Ala-Carte Buffet and they always looked pretty awesome. I have always wanted to give it a try, and finally went last weekend with a friend of mine (who also loves Jap buffets). Walking around The Central made me wonder how the businesses survive, for in all my years of having visited it, I’ve never seen it commanding a large footfall beyond the first floor and basement. But I really like this building and it’s weird nooks and crevices, but most of all, for the view of the river. But I digress… back to Mitsuba. In the review below you will see some comparisons being made to Shin Minori, which has always been my go-to place for this price level of ala carte jap buffets. Continue reading “Mitsuba At The Central (Clarke Quay).”

Lobster And Crab Buffet at ParkRoyal On Kitchener.

When I saw the posting for this buffet promotion on Lady Iron Chef, I immediately thought of my dad because lobsters are his favourite. I decided to bring him for a treat as a payback for all the good food he used to bring me to when I was a child, and to be honest, I didn’t expect too much since the promotion price of $118++ for 2 pax ($138 including taxes- only if you use certain credit cards, I used UOB) seemed pretty reasonable considering this was a crab and lobster themed buffet.

But boy oh boy did it disappoint! Continue reading “Lobster And Crab Buffet at ParkRoyal On Kitchener.”