Category: Recipes

Basa Fillet in Lemon-Caper Butter

 

Basa Fillet in Lemon-Caper Butter 1

Today, I tried Basa, a fish I have never had before. To give it a taste test, I cooked it in one of my favurite ways to prepare fish fillets; to wit, by simply pan-frying and finishing with a light sauce of butter and lemon juice. Parsley or scallion can be added but, today, I am using some capers for a little sparkle of added piquancy. It is a very simple method and suitable for even very delicate fish such as the Basa… Continue reading “Basa Fillet in Lemon-Caper Butter”

Baked Cauliflower

Baked Cauliflower 1

I eat a fair bit of cabbage and cauliflower as they are good vegetable choices if one is trying to watch one’s carbohydrate intake. I like to experiment to keep things interesting though and this little side dish I put together is one I have eaten several times recently. It has a bit of a Mediterranean flavor to it and is very satisfying…  Continue reading “Baked Cauliflower”

Spicy Bagoong Prawns

Spicy Bagoon Prawns 1

Almost five years ago now, I posted a recipe for a Prawn Curry that was my take on a dish I first ate as a small child. That dish, mostly Indian in character, incorporated Belacan to enhance the rich prawn flavour and used tomato to make a thick sauce. Today, I am using some lovely giant prawns to make something similar, except that I am using Filipino Bagoong instead of the fermented dried shrimp paste, and producing a result that is less a ‘curry’ than a spicy, stir-fried dish… [ Continue reading “Spicy Bagoong Prawns”

Spiced-Soy Pork

Spiced Soy Pork 1

Today’s recipe is something of an experiment and you may want to read the notes carefully. The Chinese classic ‘Dong Po Pork’ is one of my all-time favourite dishes in Asian cuisine but, as unctuous and decadent as it is, it tends to contain a lot of sugar, which is something I try to avoid these days. Accordingly, I wanted to try something along the same lines but not so diabetic unfriendly. It is still basically pork-belly red-cooked in soy, but I have played around with the flavourings and needed to make an adjustment or two to the technique… Continue reading “Spiced-Soy Pork”

Salted Duck Egg Fried Shrimp

Salted Duck Egg Fried Shrimp 1

A while ago, I downloaded a picture of an interesting looking dish which bore the title ‘Salted Duck Egg Yolk Fried Prawns’. There was no recipe, nor even any description, rather, it was just a picture of a dish enjoyed by someone in a restaurant in, I think, Malaysia or Singapore. Now, I have written about Chinese Salted Duck Egg before and I mentioned that you can purchase them in their raw state, or cooked. I do not know what was used in the dish that inspired this experiment, but I only had the latter on hand and so was limited to using that. Anyway, here is what I did… Continue reading “Salted Duck Egg Fried Shrimp”

Oil Sizzled Shrimp

Oil Sizzled Shrimp 1

Today’s little appetizer is adapted from a Chinese recipe I first tried many, many years ago. I can’t quite recall where I saw it, but I am fairly sure it is Cantonese. Although it is ‘oil sizzled’ the shrimp are actually first steamed with some aromatics, and hot oil is drizzled over them just before serving to really enhance the flavor. Once you have done the finicky part of ‘prepping’ the shrimp, the process is pretty easy… Continue reading “Oil Sizzled Shrimp”

Chilli Clams

Chili Clams 1

A while back, I had some leftover King Crab legs after making a seafood soup. The crab was, unfortunately, not the best quality and I decided to jazz them up a little with a spicy sauce. I took as my inspiration the very popular Singapore Chilli Crab and made a ‘quick and dirty’, less complex version of the sauce for that dish that was based primarily on simple canned tomato sauce with Sriracha Sauce for the fire. Anyway, the end product was very good (despite the poor crab) and I wanted to reproduce it. Unfortunately, the only crab I could find was the same poor quality brand I had the first time, and Snow Crab, which I don’t much care for. Instead, I decided to use some clams I had in my freezer and the result was even nicer… Continue reading “Chilli Clams”

Spicy Pickled Zucchini

Spicy Pickled Zucchini 1

I have been playing around with all sorts of pickling recipes lately, both the lactic acid ferment variety and those done with vinegar. Today’s recipe is one of the latter and I am curious to know if the spices I used here might inhibit a lactic acid pickling as some spices are supposed to have an anti-microbial effect. I shall have to try it sometime to find out, I guess. Anyway, I put this recipe together as I like pickled zucchini and I wanted to use some small fresh root turmeric I found in my local store… Continue reading “Spicy Pickled Zucchini”

Lamb with Zucchini and Basil

Lamb with Zucchini and Basil 1.JPG

In the last few months, our local selection of lamb has gone beyond just legs and chops and many different cuts have become available. Today, I bought a large bag of frozen, bone-in pieces that will make me a fair number of meals. For my first use, I decided to prepare some using Basil. This is not as common a pairing as, say, lamb and mint, or lamb and rosemary, but the Basil I had on hand was top quality and I thought it would work nicely here, especially with zucchini as the vegetable quotient… [ Continue reading “Lamb with Zucchini and Basil”