Browsing Category: "Seafood"

Lala Clams

Seafood December 22nd, 2008


Tis’ the season to be jolly, fa la la la la, la la la la. I’ve been extremely busy of late and will be as busy for the next 3 months or so. Something is coming up and by the middle of next year, there will be a wide variety of dishes coming right up on Delicious Asian Food.

In the meantime, I haven’t been cooking much but last weekend, I chanced upon some fresh lala clams at the wet market and could not resist getting myself a pound (600 grammes) of them. I am not sure what they are called in other parts of the world, let alone whether they can be found but these lala clams are a local delicacy especially amongst the chinese community in Malaysia.

Lala clams are relatively cheap and is sold in most chinese restaurants which specialises in seafood. If you get them from the wet market or supermarket, they are definitely cheaper than eating out. There are many ways to cook lala clams and some of the popular style of cooking includes stir-fried lala with ginger and scallions, stir-fried lala kam-heong style, chilli lala, ginger lala soup or adding lala into other seafood dishes.

My 600 grammes of lala clams allowed me to cook 2 different dishes with them and you shall see them in the next two posts. Watch this space!

Butterflied Prawns in Eden

Seafood, Vegetable October 14th, 2008

butterflied prawns in eden

What a name! Sure, this dish may be common but did you know that simply by putting in a little effort to carve your vegetables, you can create give a new and beautiful breathe of life to an ordinary dish? My little daughters were fascinated with the carrots and broccoli stems which were cut to resemble flowers sitting in the midst of a bed of freshly blanched green broccoli. To give it a more “garden feel”, I used orchid mushrooms as well in this dish. I bought the orchid mushrooms in can and they are quite delicious with a light crunch. You can also use any other suitable mushrooms such as straw mushrooms.

The prawns were cut to resemble like butterflies but being an amateur, I can’t say they look like one. What I did was to remove the heads, middle shell and legs by fingers and leave the tails attached. Next, I use a knife to make a slit down the centre back of each prawn and removed the guts (brownish black thread running down the back of the prawn). When the prawn is cooked, it will give a nice slightly opened shape.

To cut the carrots or broccoli stems into flower-like shapes, you will need to first scrape off the outer layer. Next, cut the carrots into 6 cm lengths. You will need thick broccoli stems for the same purpose. Then, lay the carrot onto a chopping board and make a slanted cut (about 5mm deep or lesser) length-wise along the carrot. Then make another parallel slanted cut just next to it so that both cuts resemble a V shape. You will then be able to remove the whole strip thus leaving you a length-wise groove. Repeat this over the other parts of the carrot until you get at least 5 grooves. Then, slice the carrot sideways and voila! You’ll get the flower-shaped carrots.

Get creative. It makes a whole world of difference to the eating experience!

This is my recipe for Butterflied Prawns in Eden Read the rest of this entry »

Stir Fried Mussels in XO Sauce

Seafood October 1st, 2008

This is my first foray into XO sauce territory. I have previously heard of the XO sauce but before I actually looked further into it, I thought it had something to do with the X.O. Cognac. Actually, XO sauce is supposed to be a premium sauce made up of ingredients such as dried shrimps, chilli, scallops, shallots and garlic amongst others. It is no wonder that it is one of the more expensive sauces around in chinese cuisine.

The XO sauce is touted to be a good sauce to use with seafood. As I love mussels, I decided to give it a stir fry using the XO sauce to see how it would turn out. I have never tried the sauce, let alone know how it would eventually taste like. So, prior to cooking, I dipped a spoon into the sauce and then tried out the chilli-oil based sauce just to have an idea what XO sauce tastes like. It is actually hard to describe the taste but I do remember that it was kinda oily. Being conscious of not using too much oil in my cooking, I made it a point not to scoop unnecessary oil from the bottle for otherwise, the dish might end up too oily for my liking.

Mussels cook easily. If you cook too much, it would turn slightly chewy and rubbery. I bought some frozen and vacuum-packed NZ Mussels from the supermarket and defrosted them overnight in the lower compartment of the fridge. When I added the mussels into the wok, I could smell the sweet aroma coming from the mussels. Each bite into the juicy mussels reveal a natural sweetness from the mussels nicely paired with the subtle hint of spicy XO sauce. My wife and I polished the whole plate with steamed white rice and stir-fried french beans with egg. A simple, quick and satisfying meal. Aren’t all meals supposed to be like that? 😀

This is my quick recipe for Stir Fried Mussels with XO Sauce Read the rest of this entry »

Ngor Hiang

Appetiser, Pork, Seafood, Snacks February 4th, 2008

ngor hiang

Ngor Hiang is also known as 5 spices in Hokkien. Ground into powder, you get the 5-spice powder. However, the funny thing is that Ngor Hiang also refers to this dish – which is essentially prawn and pork rolled in a soya skin. In Penang, they call it Lor Bak or Lobak whilst for us from Johor, we call it Heh Chor. There are many variants for the ingredients used but the main ingredients are prawns, pork and of course, the 5-spice powder. The 5 spice powder is popularly used for dishes like Chinese Stewed Duck and Kong Bak.

This Ngor Hiang recipe makes about 13 rolls using 1 piece of soya skin (fuchok). The soft soya skin is used rather than the usual hard-type which is commonly used for other dishes like Ginkgo Barley Dessert. It is not an easy dish to prepare as it can be a bit labourious preparing the ingredients, rolling them up and finally, frying them. However, this tasty Ngor Hiang is bound to make you eat non-stop. It is delicious on its own or a great accompaniment to steamed white rice. For added taste, give it a dip into chilli or tomato sauce.

This is my wife’s recipe for Ngor Hiang / Prawn and Pork Roll Read the rest of this entry »

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