Lemony Cashew Alfredo Vermicelles with Shrimp and Swiss Chard

Ingredients:

1 cup Cashew

1/2 Lemon of Juice

1/ 4 cup Parmesan Cheese

2 cups Water

2 cups Shrimp, shelled

1 bundle Swiss Chard, cut into bite size

2 bundles of Rice Vermicelles or pasta

4 Garlic Cloves, minced

Vegetable Oil

Direction:

1. To make the Alfredo sauce, soak the cashews with 2 cups of water until soften; about 6 hours. In a processor, combine cashews, soaked liquid, lemon juice and Parmesan cheese; blend until it is smooth.

2. In a pot, heat up 2 tablespoons vegetable oil over high heat. Add garlic and fry until fragrant. Add shrimp; stir fry until it changes colour. Add Swiss chard and fry until it is wilted. Transfer the mixture into a bowl.

3. Fill the water in the same pot. Add salt. Bring it to a boil over high heat. Add vermicelles and cook until soften according to the package. Drain well.

4. Add the shrimp and Swiss chard mixture back to the pot and mix with the vermicelles.

5. Pour in the Alfredo sauce. Stir until it’s heated through. Serve the vermicelles with more Parmesan if prefer.

Stuffed Tofu Puff with Minced Fish 魚肉釀豆腐

INGREDIENTS:

100 gram Minced Fish

15 Tofu Puff

SAUCE:

4 tablespoons Soy Sauce

2 tablespoons Sugar

1.5 teaspoons Cornstarch

1/3 cup Water

The look of minced fish. You can purchase it at Asian market.

The look of tofu puff.

DIRECTION:

1. Cut each tofu puff in half with scissor.

2. Using a finger, carefully make a hold in the middle of it.

3. Fill the hole with a portion of minced fish.

4. Repeat the process until you finish the minced fish and tofu puffs.

5. Add about 3 tablespoons of vegetable oil over medium heat. Place the tofu puff in the pan with minced fish facing downward. Let them fry for about 5-7 minutes.

6. Flip the tofu puffs onto the other side. Fry for another 5 minutes. Transfer them onto a serving plate.

7. Mix the sauce ingredients. Add the mixture in the same pan. Cook over high heat until it thickens to your liking; stirring constantly. Pour it over the tofu puffs.

Baked Crispy White Fish with lemon and Parsley

INGREDIENTS:

3 pcs White Fish Fillets

3 cups Cornflakes, no sugar coating

1/2 cup Parsley, finely chopped

1 Lemon of zest

1/2 Lemon of Juice

1/3 teaspoon White Pepper Powder

1/2 teaspoon Salt

Vegetable Oil

SAUCE: 

1/3 cup Mayonnaise

2 tablespoons Ketchup

1 teaspoon White Vinegar (optional)

DIRECTION:

1. Pre-heat the oven to 350F.

2. Crush cornflakes into fine pieces.  Mix them with parsley lemony zest, 1 tablespoon vegetable oil, white pepper and salt together.  The mixture should be gluey.

3. Pat dry the fish and cut it into strips.

4. Coat the fish with a fair amount of the cornflake mixture.  Slightly use both palms to tighten it.  Lay the fish on a baking tray that lined with parchment paper.  Repeat this process to finish all the fish.

5. Bake it for about 25 minutes or until the it is golden and crispy. 

Prawn Salad with Baby Spinach and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

3 cups Baby Spinach

4 tablespoons Olive Oil

1/2 Lemon of Juice

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the prawns and blanch until the prawns turn orange and curl up.  Drain immediately.  Remove the shells and set them aside.

2. In a large mixing bowl, add the rest of the ingredients and the prawns.  Gently toss the salad until well combine.

Steamed Squid Oatmeal Patty | 魷魚麥皮蒸肉餅

INGREDIENTS:

1 pc Squid, dried

300 gram Ground Pork

1/4 cup Whole Oat

SEASONING:

1 tablespoon Chinese Cooking Rice Wine

2 tablespoons Light Soy Sauce

1 tablespoon Sugar

small pinch of White Pepper, ground

small pinch of Salt

1 tablespoon Vegetable Oil

材料：

1 塊  魷魚，乾曬

300 克  豬胶肉

1/4 杯  全粒燕麥

調味：

1 湯匙  米酒

2 湯匙  豉油

1 湯匙  糖

少撮  白胡椒粉

少撮鹽

1 湯匙  菜油

DIRECTION:

1. Soak the dried squid in water until soften; about 2-3 hours.  Dice the squid.

2. In a mixing bowl, combine ground pork, oat, diced squid, and the seasoning ingredients.  Mix everything by hand until the mixture becomes smooth and slightly sticky.

3. Add the meat mixing in a shallow dish and flatten it into about 2 cm patty.  Cover it with foil.  Place it in a pre-heated steamer; steam over high heat for about 20 minutes.  Serve when it is hot.

做法：

1. 魷魚乾用水浸軟；若2-3小時。切粒。

2. 在一只碗內，加入豬胶肉、燕麥、魷魚、和調味料；用手拌勻直至豬肉變得黏稠。

3. 把肉倒入蒸碟內，用手舖平成2厘米厚的肉餅。用錫紙蓋好碟，放入已預熱的蒸爐內，用大火蒸20分鐘。趁熱享用。

Pan-fried Pomfret with Peach Sauce 蜜核煎倉魚

Crusty pan-fried fish with sweet and sour sauce. It is a classic flavour but with fruit instead of ketchup.

INGREDIENTS:

1 Pomfret, gutted

1 Canned Peach

1 tablespoon Cornstarch

2 tablespoon White Vinegar

Salt

Vegetable Oil (for frying)

DIRECTION:

1. Rub both sides and inside of the fish with a generous amount of salt; leave it for 15 minutes.

2. Heat up about 4 tablespoons vegetable oil over medium heat. Slide the fish onto the pan. Fry it until the skin is crispy; about 10 minutes. Turn the fish over and fry for another 10 minutes.

3. Meanwhile, pour the canned peach in a small pot with the syrup. Add cornstarch and white vinegar. Heat it up over high heat. Once the peach is slightly heat through, remove them from the pot.

4. continuously boil the syrup until it is thick enough to your liking. Turn off the heat; set aside.

5. Transfer the cooked fish onto a serving plate. Top it with peaches. Pour the syrup over.  It is delicious to serve it with steamed rice.

Spicy Lemon Marinated Oyster

INGREDIENTS:

1 dozen Oysters (I used frozen)

1 Jalapeño, deseeded and diced

1 Lemon, juiced

a pinch of Sea Salt

DIRECTION :

1. Carefully rinse the oysters to remove the impurity around the dark rims; pat dry.

2. In a mixing bowl, add oysters and the rest of the ingredients.  Gently mix well.  Serve immediately.

Raw Oyster marinated with Korean hot pepper paste and cilantro

You can say it is a spicy salad with raw oysters because it contains lots of tomatoes, herbs, and plump oysters. It is perfect to serve it with steamed rice on a hot summer day.

INGREDIENTS:

1 dozen Frozen Oysters, thawed in cold water

1/2 English Cucumber, deeded and cut into sticks

1 cup Cilantro (roughly chopped)

10 Cherry Tomatoes, halves

3 tablespoons Red Wine Vinegar

2 tablespoons Light Soy Sauce

1 tablespoon Sugar

1 tablespoon Korean Red Chilli Flakes

1 teaspoon White Sesame Seeds, toasted

DIRECTION:

1. In a large mixing bowl, add all ingredients. Gently toss until the oysters are coated with the sauce. Serve immediately with steamed rice.

Pan-fried Sun Dried Oyster with Osmanthus Honey Glaze | 桂花蜜煎金蠔

Pan-fried oyster is a popular dish at new year gathering. It is easy to make, yet look very impressive. It is the dish you certainly will earn lots of "wow".

I hardly see any places sell dried oysters in where I live. These dried oysters are from my mom when she visited me two summers back. I've kept them well in the freezer and try not to finish them too soon.

My husband and my son don't like dried oysters; they said the fishy smell is too strong. They didn't grew up near the sea and certainly don't understand they miss out the umami flavour, I would say.

I hope you will enjoy this recipe.

Pan-fried Sun Dried Oyster with Osmanthus Honey Glaze | 桂花蜜煎金蠔

INGREDIENTS:

4 Sun Dried Oysters

1 tablespoon Vegetable Oil

4 tablespoon Agava Syrup or Honey

1/2 teaspoon Osmanthus Flower, dried

材料：

4 隻  金蠔

1 湯匙  菜油

4 湯匙  蜜糖

1/2 茶匙。

INSTRUCTION:

1. Thaw the dried oysters to room temperature.

2. Gently, rinse the oysters under running water and remove them from the skewer without breaking them.

3. Place them in a pre-heated steamer and steamer for 7 minutes using medium-high heat.

4. Pat dry with a paper towel.

5. Heat up vegetable oil over medium-low heat. Lay in dried oysters, an inch apart. Fry them until both side are golden brown, about 5 minutes each side. Remove them from the heat.

6. In the same pan, add osmanthus, honey, and a teaspoon of water. Heat up until it becomes syrup.

7. Transfer the oysters back to the pan and coat them carefully with the syrup.

8. Transfer the oysters on a serving plate.

Coconut and Lime Seafood Soup

Coconut and lime is a good pair, both in sweet or savoury. This soup is a very quick meal since the seafood takes very little time to cook through. If you like spicy, just add more chilli. 

INGREDIENTS:

1 cup Coconut Milk (Not coconut cream)

1 cup Chicken Stock

4 cups Water

1 dozen Mussels (I used frozen)

2 dozen Prawns

2 pieces Cod Fish (I used frozen), cut into big chunks

10 Button Mushrooms, sliced

1 small Onion, sliced

1 Lime

1 Red Chili, cut into small arounds (optional)

1 handful Cilantro, rinsed

Salt to taste

DIRECTION:

1. In a soup pot, combine coconut milk, chicken stock and water.  Bring it to a boil over high heat.

2. Add mushrooms and onion.  Let it to boil for 10 minutes for the flavour to develop into the soup base.

3. According to the order follow, add mussels, cod fish, and prawns.  Let the soup comes to the boil again.  Then, add cilantro and squeeze the lime juice in.  Add chili if you are using.  Season the soup with salt to taste.  Remove the soup from the heat immediately and serve.

Raw Oyster Marinaded in Lime Vodka

INGREDIENTS:

1 dozen Raw Oysters (I used frozen Korean oysters)

1 Lime, juiced

4 tablespoons Vodka

1 handful Parsley, chopped

pinch of Salt

DIRECTION:

1. Soak the frozen oysters in cold water to thaw.  Gently clean the dirty and the impurity around the black rims.

2. In a mixing bowl, combine all ingredients except the oysters; stir well.

3. Add oysters, gently mix.  Leave the oysters in the fridge and marinate them for about 30 minutes to allow the flavour to develop.

Quick Marinated Oyster with Spicy Soy Sauce

INGREDIENTS:

1 dozen Oysters, (I used frozen)

1 Jalapeño, deseeded and diced

1 teaspoon Grated Ginger

2 tablespoons Soy Sauce

2 tablespoons Red Wine Vinegar

1 teaspoon Sugar

1/2 teaspoon Garlic Powder

1 teaspoon Sesame Seeds, toasted

DIRECTION:

1, Rinse the oysters gently with water, and rub to clean the dirty around the black rims; pat dry.

2. In a mixing bowl combine all ingredients; mix well.  Add the oysters, and gently toss until the oysters are coated with the sauce.  Serve immediately.

Simple Boiled Octopus with Lemon Dipping Sauce | 簡易墨魚配惹味檸汁

Simple Boiled Octopus with Lemon Dipping Sauce | 簡易墨魚配惹味檸汁

INGREDIENTS:

15 Baby Octopus, cleaned

3 Mini Cucumber (to serve, optional)

DIPPING SAUCE:

4 cloves Garlic, chopped

1/4 cup Fish Sauce

1/3 Lemon of Juice, freshly squeezed

1.5 tablespoons Brown Sugar

1/2 teaspoon Red Chill Flakes

INSTRUCTION:

1. Bring a small pot of water to a boil.  Add the octopus and blanch for about a minute, or until the octopus is just cooked but still tender.  Drain the octopus and run them under the cold running water to stop the cooking process.  Set them aside.

2. In a small bowl, mix the dipping sauce ingredients together until the brown sugar is dissolved.

3. Serve the octopus with mini cucumbers if desire.

Preserved Mustard Green with Octopus 咸酸菜炒八爪魚

INGREDIENTS:

1 Octopus, cut into bite size

2 heads Preserved Mustard Green

1 tablespoon White Pepper Powder

1 tablespoon Cornstarch

5 tablespoons Sugar

2 inches Ginger, peeled and sliced

3 tablespoons Vegetable Oil

DIRECTION:

Tangy Okra with Dried Shrimp

The lime juice and dried shrimp bring out the exotic flavour of the okra.  If you want a change from simply blanched okra, try this recipe.  You can serve it right away, but it tastes better after letting the sauce steep into the okra for a couple of hours.

INGREDIENTS:

20 Okra, rinsed

1/2 cup Dried Shrimp

2 tablespoons Vegetable Oil

1 Lime of juice

4 Garlic Cloves, peeled and minced

1 teaspoon Chinese Chilli Flakes

2 tablespoons Soy Sauce

1/2 teaspoon Sugar

DIRECTION:

1. Set a small pot of water to a boil over high heat.  Add okra; blanch them for 2 minutes; drain them.  Transfer them to a serving plate.

2. In a small pan, heat up the vegetable oil over high heat.  Add dried shrimp and allow it to fry for about 2 minutes.  Add minced garlic and chilli flakes; fry for another minute.  Remove the oil from the heat.  Add sugar, soy sauce and lime juice; stir well.  Spoon the shrimp mixture over the okra.

Korean Seasoned Oyster

INGREDIENTS:

1 dozen Fresh Oysters (I used Korean frozen oysters)

2 stalks Green onion, cut into 5 cm long

MARINADE:

2 Garlic Cloves, minced

1 tablespoon Soy Sauce

1 tablespoon Korean Red Chilli Flakes

1/2 teaspoon Sugar

2 teaspoons Sesame Oil

2 teaspoons Sesame Oil, toasted

DIRECTION:

1. Thaw the frozen oysters in room temperature.  Carefully clean off the dirt and sand around the black edges; rinse and drain them well.  Place them in a mixing bowl.

2. In a small bowl, mix all marinade ingredients together.

3. Combine oysters, marinade, and green onion in the mixing bowl.  With a wooden spoon, gently mix the oysters until each of the oysters is coated with sauce.  Serve cold.

Spicy Squid and Sardine Salad with Avocado

INGREDIENTS:

8 Baby Squids

1 canned Sardine in water, drained

2 Avocados, cut into chunks

2 Tomatoes, cut into chunks

4 stalk Celery, cut into bite size

1/2 small Yellow Onion, thinly sliced

2 Red Chili, seeded and finely chopped

1 Lemon of juice

2 tablespoon Red Wine Vinegar

3 tablespoons Olive Oil

Salt

Pepper

DIRECTION:

1. To clean the squid, remove the tentacles from the body by pulling them from the opposite direction.  Discard the transparent soft bone and remove the teeth in the centre of the tentacles.  Cut the body part into large rings.

2. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the squid.  Blanch until the squid starts to be firm; drain immediately.

3. In a large mixing bowl, combine all ingredients.  Season the mixtures with salt and pepper.  Gently toss until everything is well combined.  Serve immediately.

Oven Cook Seafood Foil Parcel

The simpler, the best - it is totally applicable to making seafood.  I leave out the butter and herbs, and only allow the juice of the seafood, and a little white wine, to stew itself and build up the lovely sweetness.  The lemon juice at the end elevates the flavour of the mussels and broth.  Remember to prepare some bread to mop up this delicious liquid.  Click Here to check out how to open a crab.

INGREDIENTS:

1 Crab

1 dozen mussels

1 dozen Prawns

2 pcs Cod Fillets

1/2 Lemon of Juice

1/4 cup Dry White Wine

1 knob of ginger, about finger long, cut into arounds

Sea Salt

Vegetable Oil

DIRECTION:

1. Pre-heat the oven to 400F.

2. Line foil on a roasting pan.  Drizzle 2 tablespoons of oil and lay the ginger pieces evenly on top.

3. Evenly place the seafood in the pan. Sprinkle with sea salt and drizzle the white wine.  Cover the pan with another piece of foil.  Roll the edges to seal it to create a foil bag.  Roast it in the oven for 25 minutes.

4. Remove the top foil.  Drizzle the fresh lemon juice over the seafood.  Serve immediately.

Prawn Salad with Enoki and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

1 pack of Enoki, divided into small bunches

4 stalks Celery, cut into bite size

2 cups Baby Spinach

1 handful Hemp Seeds

DRESSING:

3 Tablespoons Olive Oil

2 tablespoons Red Wine Vinegar

1 teaspoon Balsamic Vinegar

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil over high heat.  Add about 2 tablespoons of salt.  Add prawns and blanch until they turn orange and curl up.  Drain the prawns quickly and remove the shells.

2. In a small bowl, whisk the dressing ingredients together until well combined.

3. In a large mixing bowl, combine the salad ingredients together.  Add the dressing and gently toss to combine.  Serve immediately.

Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.