- Wash and clean squid.
- Cut squid into rings or smaller pieces.
- In a bowl, add in 1 cup flour, 1/2 tsp baking powder. Season with salt and black pepper. And to add more flavor, I also added in 1 tsp dried mixed herbs. Mix them well.
- Heat oil in the pan.
- Dip squid in flour mixture and shake off the excessive.
- Deep fry till golden brown.
- I also cut lemon slices and parsley. Also roll them in flour mixture and fry.
My husband loved it very much.
1. Prepare 3 medium tomatoes. Cut a cross at the bottom. Soak them in hot water for a little while, then they can be peeled easily.
2. Chop tomatoes into small cubes. Heat a sauce pan. Add in 1 tablespoon oil, fry 1 chopped onion till transparent. Add in tomato cubes 2 tablespoon tomato sauce, 1 tablespoon sugar to balance the sourness, 1 tsp salt, 1 tsp mixed herbs and 1/4 cup water. Simmer a bit to let tomatoes into paste. And reduce the sauce. Set aside for later use.
3. Heat a pan. Add in 1 tablespoon oil. When heated, add in squid rings, clam meat and shrimps. Stir fry for 2 min, add in 1 tsp chopped garlic. Pour in 1 tablespoon cooking wine. Simmer for 1 min or 2.
4. Add tomato sauce in and blend evenly. Mix with cooked linguine.
5. Season with salt, pepper and mixed herbs.
Garnish with spring onion or parsley.
Dog Conch has a very cute name Gong Gong here in Singapore. My husband told me he never tried gong gong before. We were planning to give it a try when we went to Bintan. Yet, we changed our mind to try local Indonesian food instead.
Today, we saw live gong gong at supermarket. We were very curious about them. it was also the first time for my husband to see live gong gong. And we decided to buy some and cook at home.
We bought 10 gong gong, around 500 g @ S$1.5, very cheap.
I put them in a basin. and soaked them in salty water. After 30 mins, they spitted much dirt. I rinsed them again and again till water is clear.
- Boil some water in a pot. Add in several ginger slices and salt.
- When water boils, add gong gong in. And boil for 20 mins.
- Rinse them under water and wash them clean.
- Place gong gong in a plate. Spread some chopped spring onion, ginger and garlic.
- Heat a pan. Add in 2 tablespoon oil. Pour oil over the spring onion and garlic.
- Serve with chili sauce.
My husband loved them. He even washed and kept all the shells.
In fact, I’ve never had fish maw before I came to Singapore. Fish maw is not that popular in my hometown as it is in southern part of China. The story began on one day, my husband received a CNY gift, which contained many traditional Chinese ingredients for CNY and that’s how we got a can of fish maw. Never cooked fish maw before. But I still wanted to give it a try.
Main ingredient of this soup is fish maw. To make the soup more tasty, I made some fresh chicken stock.
Just put a half chicken into a pot with some ginger slices. and cook for 2 hours.
Apart from fish maw, I also used clams. I guess seafood like shrimps and crab meat also goes well with this soup.
- Boil a pot of chicken stock.
- Take the fish maw out, drain and cut into smaller pieces. The liquid in the can is also edible, so I just poured everything (there are also some shiitake mushroom slices) into the pot.
- When stock boils, add fish maw in. Skim the soup when it boils again.
- Clams in and simmer for 5 mins.
- Dissolve 1 tablespoon starch in 2 tablespoon water. Pour starch water into the soup and stir evenly.
- Beat 1 egg into a bowl. Pour egg into the soup while stirring the soup.
- Boil for another minute and season with salt.
Soup is easy.
My husband loves it very much.
Oh. For the chicken I used to make chicken stock, It can be served as one dish. Just cut in into smaller chunks. Mix 2 tsp light soy sauce and 2 tsp sesame oil. pour the sauce over chicken.
1. Wash clams in water. Pour in hot water to let all the shells open. Let them soak for a little while. Then wash them again to rinse off all the dirt and sands.
2. Heat a little oil in the pan. Add in chopped garlic, ginger and dried chili. Stir fry till aromatic.
3. Add in 2 tsp oyster sauce and 1 1/2 tsp light soy sauce. Mix well.
4. Add all the clams in. Stir fry for around 3 mins.
5. Season with a little salt and sugar.
6. Sprinkle starch water. Stir fry evenly.
7. Add in chopped spring onion. Fry a bit.
1. Wash clams in water again and again.
2. Put clams in a pot. Add in ginger slices, water and a little salt. Boil till all the shells open. Skim the stock. Set aside to cool down.
3. Beat one egg in a bowl. Stir with chopsticks till very smooth. Add cold clam stock in to egg. Ratio for stock and egg should be 1.5 : 1.
4. Add a little salt and stir well.
5. Place clams in a bowl or shallow plate. Pour the egg stock mixture into it. Cover the bowl with plastic wrap.
6. Place the bowl on steaming rack and steam in boiling water for 5 mins.
7. Top with a little light soy sauce and chopped spring onion.
Egg is very smooth and soft. It tastes like pudding.
Preheat oven to 200 degree C.
1. Cleans prawns and make a cut at their belly. And place them in the baking pan with belly side up. You can brush some oil in the ban or just place a sheet of baking paper like I did.
2. For the sauce:
Minced garlic (7 or 8 cloves)
Melted butter (3 tsp)
Lemon juice (half)
Olive oil ( 3 tsp)
Mix them in a bowl.
3. Pour sauce over prawns.
4. Add boiled corn and pan-fried sausage if you like in the baking pan.
5. Put baking pan into the oven. Bake for around 10 mins.
Sprinkle parsley and serve.
It’s my husband’s birthday today. I cooked him seafood spaghetti and he loved it.
I couldn’t find fresh mussel in the supermarket nearby, so I bought a pack of frozen mixed seafood, which contains octopus and clam. I also used fresh prawns.
1. Heat a little olive oil in the pan. Saute a little chopped garlic.
2. Add in octopus and clam. Stir fry for 2-3 mins.
3. Add in peeled prawn. Another 2-3 mins.
4. Pour in pasta paste. I poured in half bottle, which is around 150 g. Simmer for several mins till it boils.
5. Put cooked spaghetti in the sauce and mix well.
6. Sprinkle some fresh parsley and lemon.