Spaghetti with Clams in White Wine Sauce

Ingredients

1 lb clams - cleaned

1/2 lb thin spaghetti
1 tbsp olive oil
1 tbsp butter
3 cloves garlic - chopped
1 tbsp chopped white onion
1 cup dry white wine
some chopped parsley for garnish

 Method

1. Wash clams to remove any dirt or sand. Remove any clams that are chipped.
2. Bring a pot of water to boil.  Cook spaghetti till al dente.  Drain and set aside on serving plates.
   
3. In a large pan, heat oil and butter over medium heat. Add chopped garlic and onion.  Saute for 1 minute, or until tender.
   
4. Pour in the white wine and cover.
5. When wine comes to a boil, add clams, cover, and cook for a few minutes. All the clams should be opened.  Discard any that do not open.
6. Transfer cooked clams to the spaghetti plates.
   
7. Sprinkle with parsley and enjoy immediately!

Steamed Razor Clams with Ginger and Garlic

 Cleaning and preparing clams for steaming

 Clams ready for steaming

So tender, so tasty, another delicious meal by my home chef :p

Ingredients
1 lb pacific razor clams
1 tbsp chopped ginger
1 tbsp chopped garlic
handful of chopped green onion

Method

1. Soak clams in cold water in the refrigerator overnight.
2. Pour away the water and rinse the clams under cold running water.
3. Bring a pot of water to boil.  Prepare a large bowl of ice cold water.
4. Scald the clams individually in the hot water.  After a few seconds, the clam meat will detach from the shell.  Put the clam immediately into the ice water.  Repeat for the rest of the clams.
5. Clean the clam meat of any sand or dirt. Rinse and place clams on a steaming plate.
6. Place chopped ginger, garlic and green onion on top of the clams.
7. Bring water to a boil in a wok.  Place a trivet and put in the plate.  Cover and steam for 4 to 5 minutes.Remove steaming plate from wok and and enjoy the tasty meal!

Clams in White Wine Sauce

Simple to cook, few ingredients needed and so irresistibly good! Thanks to my home chef for whipping up such a delish meal in minutes!

Ingredients
1 lb clams - cleaned
1 tbsp olive oil
1 tbsp butter
3 cloves garlic - chopped
1 tbsp chopped white onion
1 cup dry white wine
some chopped parsley for garnish

Mango Sticky Rice

Recipe from here
Ingredients 
1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
2 tablespoons mung beans or sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

Chiu Chow Fun Gor (Teochew Dumplings) 潮州粉果

Enjoying freshly made piping hot delicious dim sum dumplings right at home!

Ingredients
Dough
140g wheat starch (3/4 cup)
180g tapioca starch (1 cup)
60g cornstarch (1/3 cup)
360 ml water 

Fillings
2 tbsp vegetable oil
1/4 tsp salt
40g re-hydrated dried shrimp - roughly chopped
3 re-hydrated dried mushrooms - diced
50g preserved radish
180g minced pork
20g diced pork fat
250g diced jicama
2 sliced shallots
handful of fried peanuts
100g chives - finely chopped
80g celery - finely chopped
120ml soaking mushroom water

Method
To prepare the ingredients

1. Add oil to pan.  Fry sliced shallots till aromatic.  Add preserved radish and fry over medium heat.  Add chopped mushrooms and fry for a while..  Push aside all ingredients.  Add a little oil and fry the dried shrimp until lightly browned and aromatic.  Mix all ingredients and fry to mix well.  Remove from pan and set aside.
2. Add 1tbsp oil to pan.  Fry pork fat for about 1 minute, add pork and continue to fry for a while.  Return the previously fried ingredients to the pan.  Fry over medium heat.
3. Add sugar.  Switch to low heat.  Add oyster sauce, ground pepper, 5-spice powder, soy sauce.  Fry to combine well.
4. Add diced jicama and fry for a minute.  Drizzle shaoxing wine and do a quick stir fry.  Add soaked mushroom water and mix well.  Cover and cook for a few minutes.  Remove cover and check seasonings.  Add salt if it is too bland.  
5. Stir in cornstarch solution and fry to mix well.  Add chopped celery and fry for a while.  Add chives and cilantro.  Turn off heat. Drizzle sesame oil and toss to combine well.
6. Pour cooked ingredients into a large bowl for use in fillings.  When the ingredients are cooled, mix in fried peanuts. 

To make the dough

1. Place all dough flour mix into a large bowl.  Add salt and mix.
2. Pour in boiling water while stirring the flour mix.  Add vegetable oil.  Knead into a dough.  Cover and let it rest for 20 minutes.
3. Roll the rested dough and divide into parts to form into ball shape.
4. Roll out to flatten each ball.  If it is too sticky, sprinkle some tapioca starch on the work surface.  Add 1 tbsp of ingredients onto the centre of the wrapper and fold the bottom half upwards to seal it.  Create pleats on the dumplings. Repeat for the rest of the wrappers.
5. Prepare a steamer.  Place wrapped dumplings on a basket steamer and steam for 15 minutes.
6. Enjoy these delicious dim sum right at home!

Stir Fried Beancurd with Roast Pork

  

My home chef used leftover roast pork to create this super tasty stir fry that went so well with a bowl of rice :PP

 

Ingredients
10 pieces of fried beancurd - cut into halves
handful of roast pork
1 tbsp chopped garlic
half bell pepper - seeds removed and cut into strips
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp vegetable oil

Steamed Eggs with Smoked Mussels

 Super Quick and Easy Dish...super tasty!

 Bought some special heirloom eggs, very fresh eggs with deep amber egg yolks.  Add some smoked mussels and a plain egg dish turned into a special dish.  A little smoked flavour brings lots to the taste....yummm

Ingredients
4 eggs
10 smoked mussels
1 tbsp light soy sauce
1/2 cup water