Steamed Manila Clams

 

Ingredients

1 lb manila clams - wash and discard any opened clams and those with broken shells

1 knob ginger - julienned

2 tbsp white wine

 

Method

1. Bring water to boil in a steamer.
2. Place clams in a large plate.  Add ginger and white wine.
3. Steam for 5 to 10 minutes over boiling water or until all clams are opened and cooked.
   

Steamed Cherry Clams

Ingredients

6 cherry clams - washed and cleaned

1 tbsp chopped ginger

1 stalk green onion - chopped

1 tbsp oil

Method

1. Bring water to a boil in a steamer.
2. Place plate of cleaned clams into the steamer and steam till the shells open, about 5 minutes.
3. Place ginger and chopped scallions in a small bowl and drizzle with hot oil.
4. When the clams are cooked, place the ginger mixture onto each clam and enjoy!

Abalone with Vegetable Mix

 

Ingredients

4 pieces of canned abalone - sliced

1 carrot - peeled and sliced 

1 small bunch of broccoli - washed and cut into florets

some fresh scallops

1/3 cup abalone brine

1 tsp dark soy sauce

dash of pepper

 

 

Method

1. Blanch broccoli florets and sliced carrots.  Set aside.
2. Blanch abalone in water for a while.  Sliced them.
3. Leave 1/3  cup water in the pot.  Boil scallops for a few minutes or until cooked.  Remove and set aside.
4. Add some abalone brine to the pot.  Add dark soy sauce and pepper.  Stir in a little cornstarch solution to slightly thicken the sauce.
5. Arrange all the ingredients on a plate.  Pour sauce over the scallops.  Serve warm.

Steam Egg with Clams

 

 

Ingredients

4 eggs

15 clams - scrubbed and washed

3/4 cup water

1 tbsp soy sauce

 

Method

1. Add water to a steamer and bring to a boil.
2. Break eggs into a steaming plate.  Beat the eggs.  Add water and soy sauce and mix well.
3. Place clams onto the plate.
4. Cover and steam for about 10 minutes or until all the clams are opened up and cooked.
5. Remove from steamer and serve immediately.
   

Abalone with Gai Lan

 

Ingredients

1 small bunch of baby gailan - washed and trimmed

3 pieces of canned abalone 

1/3 cup brine from abalone can

water for cooking

few drops of vegetable oil for blanching gai lan

pinch of salt for blanching gai lan

1 tsp dark soy sauce

1 tsp fried shallot oil 

cornstarch solution

 

Method

1. Bring a pot of water to boil.  Add salt and oil.  Add gailan and blanched for a few minutes. 
2. Remove from pot and set aside on a serving plate.
3. Blanch abalone for about one minute in the boiling water.  Remove and cut into slices.
4. Place sliced abalone on top of the vegetables.
5. Leave 1/.3 cup water in the pot.  Add 1/3 cup abalone brine and bring to a boil.
6. Add dark soy sauce and stir in cornstarch solution to slightly thicken the sauce.
7. Pour sauce over abalone and add shallot oil.
8. Ready to serve.
   

Braised Seafood Noodles

 

Ingredients

2 servings of yellow noodles

6 prawns - peeled and deveined

6 slices of thinly sliced pork

6 cuttlefish rings

6 slices of fish cake

few stalks of chye sim

1 cup of pork broth

1 tbsp chopped garlic 

2 tbsp vegetable oil

Seasonings

1 tbsp oyster sauce

2 tbsp soy sauce

1 tsp white pepper

pinch of chicken powder

 

Method

1. Add oil to wok.  Fry half of chopped garlic till aromatic.  Add noodles and stir fry over high heat for a few minutes.  Remove from wok and set aside.
   
2. Add another tablespoon oil to the wok.  Add the rest of the chopped garlic and fry till aromatic.  Add pork slices, prawns, cuttlefish rings and fish cake and fry over high heat for one minute. Pour seasonings over ingredients and do a quick stir fry over high heat.  Add pork broth.  
3. Return noodles to the wok.  Add green vegetables.  Cover and bring to a boil.  
4. Continue to cook for a few minutes.  Remove cover.  Stir in some cornstarch solution to thicken the gravy.
5. Ladle into serving plates and top with fried shallots and pork lard if desired.
   

Braised Abalone with Broccoli

 

Ingredients

1 can abalone

1 bunch of broccoli

1/2 tsp oil

pinch of salt

1/2 tsp sesame oil

1 tsp dark soy sauce 

cornstarch solution

 

Method

1. Cut the broccoli into florets.
2. Bring a pot of water to boil and add broccoli florets.  Add oil and salt.
3. Cover and bring to a boil.  Cook for a few minutes and drain.
4. Arrange blanched broccoli on a serving plate.
   
5. Blanch the abalone in boiling water for 5 seconds to heat it up and place them on the serving plate.
6. Pour 1/3 cup of abalone juice into a small pot.  Add dark soy sauce and sesame oil.
7. Add some cornstarch solution to slightly thicken the sauce.
8. Pour sauce over the abalone and serve warm.
   

 

Watercress Soup with Fish Maw

 

A very big bunch of wild watercress given by our ever thoughtful neighbour, Gary.

 

Ingredients

1 small bunch of watercress - soaked and rinse till clean

1 small pot chicken soup

1 dried fish maw - soaked, drained and blanched 

8 frozen fishballs - defrost

handful of goji berries

few ginger slices

salt and pepper to taste

Method

1. Add ginger and fish maw to a pot.  Add chicken stock and bring to a boil.
2. Continue to cook till fish maw is tender.
3. Add fishballs and watercress to pot.
4. Cook for another 5 to 10 minutes.
5. Add goji berries.  Add salt and pepper to taste.
6. A pot of healthy and nutritious soup is ready!
   

Spaghetti with Mussels and Red Wine Marinara Sauce

 

Ingredients

1 lb mussels - cleaned and debearded

1 tbsp olive oil

1 tsp garlic

half onion - coarsely chopped

1 tbsp butter

1/2 cup red wine

1 tomato - chopped 

some chopped parsley 

2 servings of spaghetti

pinch of salt to cook spaghetti

 

Method

1. Bring a pot of water to boil.  Add spaghetti and salt and cook till al dente.  Drain and set aside for use later.
2. Meanwhile heat up oil.  Melt butter in oil.
3. Add chopped onion and garlic.  Add 3 tbsp of tomatoi sauce.  Add chopped tomato.
4. Add red wine and bring to a boil.  Add mussels and cover for a few minutes or until all the mussels are opened.  Add cooked spaghetti and toss to mix.
   
5. Transfer to a serving plate and sprinkle with some chopped parsley.
6. Enjoy the delicious meal immediately!
   

Mussels in Red Wine Sauce

 

Chef Special of the Day!  Delicious red wine  mussels in a plateful :PP

 

Ingredients

1 lb mussels - cleaned and debearded

1 tbsp olive oil

1 tsp garlic

half onion - coarsely chopped

1 tbsp butter

1/2 cup red wine

1 tomato - chopped 

some chopped parsley

 

Method

1. Heat up oil.  Melt butter in oil.
2. Add chopped onion and garlic.  Add 3 tbsp of tomatoi sauce.  Add chopped tomato.
3. Add red wine and bring to a boil.  Add mussels and cover for a few minutes or until all the mussels are opened.
4. Transfer to a serving plate and sprinkle with some chopped parsley.
5. Enjoy this wonderful dish immediately to savour all the freshness and goodness!

Thai Curry Mussels

One of my favourite curry dish....very delicious Thai Curry Mussels

prepared by The Hub :P

Ingredients

1 1/2 lb mussels - debearded and scrubbed

 2 tbsp vegetable oil

2 tbsp Thai red curry paste

1/2 can coconut milk

3 tbsp chopped onion

1 tsp chopped garlic 

handful of chopped fresh cilantro 

Method

1. Heat up oil in pan.  Fry onion over medium heat for a few minutes.  Add chopped garlic and fry for 1 minute.  Add curry paste and fry till aromatic.
2. Add coconut milk and bring to a boil.
3. Add mussels and cover for a few minutes or until all the mussels are opened.
4. Ladle into a serving plate and enjoy with the loaf of freshly baked bread!
   

 

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