Savoury Stir Fry Sea Clams (Lala - revisited)

Yesterday we had sea clams cooked our favourite style.  Savory stir fry is most favored style though we do have them cooked in wine at times.  We saw some nice large meaty ones at the wet market and we could not resist and bought half a kilo back and we had a great dinner with this mouth watering dish. There are many ways to cook this sea clams, I have yet to try cooking them in Thai style.   Seafood is my favorite food if compared with meat. I know I have to control my diet on seafood but it will be nice to indulge in them once in a while. The self appointed dietitian ( the Wildboar ) will be there to monitor my purchasing of seafood  * snickering . Anyway, this style of cooking is classic and most people knows how to cook this.  Savory and flavors packed.

fresh and meaty sea clams ( lala )

 

half a kilo of lala fits nicely into my korean stone bowl :)

 my favourite bowl for that matter

Savoury Stir Fry Sea Clams

 

ingredients

1/2 kilo sea clams ( Lala) - soaked in salt water for 20 mins - rinse and drain off water

 (A)

1 tbsp of chopped garlic

3 bird's eye chillies - chopped

3 slices of ginger - julienned

2 pickled sour plums

1 tbsp of fermented beans ( tauchu)

a pinch of sugar

1/2 cup water

1.5 tbsp of rice bran oil

spring onion and coriander for garnishing

Method:

Heat up 1 1/2 tbsp rice bran oil in a wok , add in ingredients (A) and saute till fragrant.  Add in the sea clams and stir fry till it turned pinkish. Add 1/2 cup water and cover wok with lid and cook for a further 7 mins.  Open lid and when all the clams has opened up, add in a pinch of sugar. Dish up and garnish with spring onions and coriander leaves.

Enjoy !

Simple Dry Curry Crabs

Yay! I finally managed to cook dry curry crabs. It was so good that I will definitely cook this again for my Piggies when they come back for their holidays.    I bought two sea crabs from the market and thought of cooking crab curry with pineapple but on second thought, I changed my mind and cook dry curry with the crabs. I googled for a simple one and found this recipe which I think will be great and simple enough for me. I gave it a tweak by adding, lemongrass and some freshly grounded chilli paste with turmeric which I  always keep in a jar for emergency use in the fridge. The recipe calls for curry powder only :) and as usual, I like to add fresh grounded chilli paste for color , extra heat and deeper taste.  This is the most easy to cook dry curry and the result is a satisfying one.  One whole crab for my Wildboar and the other one for myself :)   We used our fingers to de-shell the crabs and the flavorful curry paste sticks to our fingers.  Now I know what  fingerlicking good means.  We practically licked the paste off our fingers...so yummy good! A keeper for sure. A simple dry curry dish yet can taste awesomely good ! Thank you Patsy for the recipe :)

Baba's fish curry powder , freshly ground chilli paste with turmeric,

spices are pounded ginger, shallots and garlic, curry leaves is a must

and I plucked them from my lil' space

stir fry the pounded spice and curry paste and curry leaves, lemongrass with

rice bran oil till fragrant and till the oil separated from the paste

before adding in the crabs

Add in the crabs and cooked till the curry paste has thicken and reduce

it taste awesomely good, I am glad I managed to get it right

Wildboar says it is really good and that is all that matters :)

we practically licked off all the curry paste from our fingers 

mmmmm....waste not ..right?

the crabs are big and meaty, fresh and sweet...

Simple Dry Curry Crabs 

Ingredients:

2 large sea crabs - clean and remove gills - leave crab as whole
2 heaped tbsp of Baba’s fish curry powder - mix with 1 tbsp of water into a paste
1 heaped tbsp of fresh ground chilli + turmeric paste

1inch ginger *

5 shallots*

4 cloves garlic*

(pound the * ingredients till fine)

1 lemongrass - use white part only  - lightly crushed
2 sprigs of curry leaves

2 tablespoons of cooking oil * I used rice bran oil

1/4 cup of water
a tsp of sugar  
salt to taste

 Method:

1. Clean the crab , remove gills,  - leave crab as whole.
2. Pound the ingredients marked * with a mortar and pestle or with a food processor. Make sure that the spice paste is finely blended or pounded.
3. Heat up wok and add cooking oil.
4. Stir fry the pounded ingredient , lemongrass, curry leaves and curry powder and fresh chilli paste till fragrant .
5. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 5 minutes.
6. Add in sugar, a little salt to taste and continue stirring for about 2 minutes or until the crab  has turned red and is cooked and the paste dried.
7. Dish up and serve hot.

A BLESSED EASTER to all my Christian friends

 God sent His son, they called Him, Jesus;
He came to love, heal and forgive;
He lived and died to buy my pardon,
An empty grave is there to prove my Savior lives!

Because He lives, I can face tomorrow,
Because He lives, all fear is gone,
Because I know He holds the future,
And life is worth the living,
Just because He lives!

Pan Fried Sea Prawns With Light Soy Sauce

Again it is seafood being served at the table.  This time it is prawns and not clams.  I love the smell of prawns being pan fried.  It really works up my appetite.  Prawns is best cooked in the simplest form.  A simple steam and pan fried would be best if the prawns are very fresh as one can taste the sea scent and sweetness of the prawns.  I pan fried the prawns under high heat and once the prawns turned orangey red , sizzled it for a minute or two by adding light soy sauce...gosh, the whole kitchen smells so good :p

cut spring onions and cut chillies gives this dish the extra oomphs

Pan Fried Sea Prawns With Light Soy Sauce

ingredients:

1/2 kg sea prawns - deveined , but keep head and shell  on
1 tsp of sea salt
2 tsp of corn flour

1.5 tbsp of rice bran oil

2 tbsp light soy sauce
some chopped spring onions and red chilli  for garnishing


Method:

Devein prawns, leave head and shell on. Drain dry. Season the prawns with salt and coat with corn flour. Keep aside.

Heat up 1.5 tbsp of oil in a non stick pan under high heat. Once the oil is hot, put in the prawns and pan fried till they turned orangey red and the shells start to turn crispy,  pour 1.5 tbsp of soy sauce over the very hot fried prawns to give it an added sizzle, add in  spring onions and cut chilli  . Give it the prawns a quick stir fry before dishing up.

Enjoy!

Sea Clams In Glutinous Rice Wine

If you ask me to abstain from meat, I can but not seafood.  I love seafood especially crabs and seaclams.  Whenever I see fresh big seaclams, I will not hesitate to lug back some. This time, I bought the clams with thick shells.  I have a bottle of glutinous rice wine given to me by my ex-classmate when she came back to Ipoh for a visit.  That bottle of rice wine tasted good and perfect for cooking these clams.  Simple and easy to whip up . Wild Boar and I  will have a bowl each.  The succulent meat is so sweet and the wine is sweetish too.  Just this one bowl of heavenly goodness will have me  grabbing a second helping of rice which I am trying to reduce in my diet :)  We both slurped up every drop of the sea scented soup....the clams so fresh and succulent.  This is the reason why I need to learn to ignore seafood in the future, no matter how much in love I am with them :p  But I am a person of moderation.  Eat well comes with working hard with my pairs of  1.5 kg dumbbells :) But my furkid at home hates them.  The moment I lifted them, he runs miles away.  He sees the way I hold them frightens his soul LOL!  Anyway, the fastest way to raise the HDL is weight lifting exercises and not brisk walk. 

Sea Clams In Glutinous Rice Wine

ingredients:

1/2 kg of sea clams - soak in salt water for 20 mins , wash , rinse and drain off excess water
2 to 3 slices of ginger
a clove of garlic
a pinch of sea salt
a dash of white pepper
1 tsp of rice bran oil
1/4 cup of glutinous rice wine
just enough water or broth to cover the clams
spring onions for garnishing

Method:

Heat up 1 tsp of rice bran oil in pot, add in ginger slices, garlic and saute till fragrant.  Put in the clams and stir fry for a min.  Add in water/broth just enough to cover the clams. Cover pot with lid and cook the clams under high heat.  Once the clams opens up, add in sea salt to taste and pour in 1/4 cup of glutinous rice wine. Give it a quick boil. Dish up , garnish with spring onions and a dash of white pepper and serve hot.

Enjoy!

Chilli Crabs

Chilli Crabs...my mom's signature dish.  My siblings and I grew up eating crabs cooked in this manner.  And I copied cat my mom's signature dish.  I managed to get fresh mud crabs from the outside fish stall near my housing estate.  Normally , I have to get them from the UTC wet market and it is really pricey . I enjoyed cooking this dish but I did not enjoy killing them...oops I will not go into further details. I bought two meat mud crabs and two with roes.

This dish is easy to whip out and it tasted wonderfully delicious.  Hubby and I cleaned up every single drop of the flavorful gravy with bread. With each mouthful of the gravy, the flavors just burst in the mouth. So good that I can't stop licking up the gravy :)  everything is forgotten, the artery clogging roe from the crabs in the gravy making it so sweet , I felt transported to another part of heaven on earth!   So yummy delicious that I am happy to share the simple recipe with you guys :)  Try it to believe me !

fresh mud crabs...the cleaning up of the crabs

took up more time than the cooking itself :)

 

the chilli sauce consists of these ingredients

perserved sour plums, fermented bean paste, garlic, 

chilli paste, chopped fresh chilli, sugar

saute the prepared chilli mixture with rice bran oil till fragrant

and the oil surface to the top

add in the cut crabs and continue to cook till it turned red 

add in 3/4 cup of water and 3 tbsp of thickening

 and continue simmer till gravy thickened

dish up and served hot, garnish top with sliced spring onions

the best part of the crabs goes to hubby...he doesnt know how to eat the body

even that I have to crack the pincers for him ..he is spoilt by me :p

Chilli Crabs - My Mom's Signature Dish

Ingredients

4  medium sized crabs - removed shell, cleaned and cut into half

3/4 cup water - for simmering

2 tbsp of rice bran oil to saute the chilli sauce mixture

2 tbsp of thickening - ( 2 tsp corn flour and  1 tbsp of water )

chilli sauce mixture for 4 medium sized crabs

2 tbsp of chilli paste ( dried chillies , soaked and pounded )

5 cloves of garlic- finely chopped

3 perserved sour plum + 2 tbsp of the sour plum water

3 tbsp of fermented bean paste ( tau cheong )

1 tsp of sugar

garnishing

sliced spring onions

Method:

Heat up 2 tbsp of rice bran oil in a wok, once the oil is hot, add in the chilli sauce mixture and saute till it is fragrant and the oil has surfaced on top.  Add in the cut crabs and stir fry till it turned red. Add in the water and thickening.  Cover wok with lid and simmer till gravy thickens and the crabs are cooked through.  Dish up and served hot . Garnish top with sliced spring onions.

Enjoy!

Savoury Stir Fry Sea Clams Chinese Style

I have been indulging in seafood the last two months. I don't understand why I have this sudden cravings like a pregnant woman...thinking of seafood day and night.  I woke up early yesterday morning and I was still having this stupid craving for Lala ( sea clams ). I pestered Wild Boar to take me to the wet market (UTC building) and he was so kind.  We were there quite early and managed to get large sized Lala which costs us RM24 per kilogramme.  Bought half kilo back and I whipped out this delicious savoury stir fry clams.  Very chinese style and trust me, homecooked ones taste lots better than store bought ones.  My piggies and Wild Boar love my savoury stir fry. So appetizing and delicious and this really satisfied my cravings :)

simple and easy to whip out dish

the ingredients are fermented beans (tauchu), 2 pickled sour plums,

chopped garlic, bird's eye chillies and  julienned ginger

spring onions for garnishing

Savoury Stir Fry Sea Clams (Lala) Chinese Style

serves 2 persons

ingredients

1/2 kilo sea clams ( Lala) - soaked in salt water for 10 mins - rinse and drain off water

 (A)

1 tbsp of chopped garlic

3 bird's eye chillies - chopped

3 slices of ginger - julienned

2 pickled sour plums

1 tbsp of fermented beans ( tauchu)

a pinch of sugar

1/2 cup water

1.5 tbsp of rice bran oil

spring onion and coriander for garnishing

Method:

Heat up 1 1/2 tbsp rice bran oil in a wok , add in ingredients (A) and saute till fragrant.  Add in the sea clams and stir fry till it turned pinkish. Add 1/2 cup water and cover wok with lid and cook for a further 7 mins.  Open lid and when all the clams has opened up, add in a pinch of sugar. Dish up and garnish with spring onions and coriander leaves.

Enjoy !

Clams With Italian Parsley Garlic And White Wine

With Jaya Grocer now opened in Parkson Grand, I do frequent there often to buy veggies and seafood Saw some clams and they looked fresh so I bought some home to make this super nice and easy to prepare dish.  All I did was boiled the clams in boiling water, once they open up. Off heat and dish up.  Chopped up some Italian parsley, garlic and chilli for some hotness.  Heat up a tablespoon of grapeseed oil in non stick pan and saute the chopped ingredients till fragrant. Add in the cooked clams and 1/4 cup of white wine and salt to taste.  So easy right ?  

The clams are meaty and sweet.  The Italian parsley , garlic and white wine gave it the extra flavors ...smell and taste HEAVENLY ! WB said buy more next time LOL!  No need to fight over the last piece :p

this sea clams are fresh and meaty

from Jaya Grocer

flavors packed clams ...

 heavenly :)

Clams With Italian Parsley Garlic And White Wine

Ingredients

1/2 kg clams - wash clean, drain off water

3 cloves of garlic - chopped

2 sprigs of Italian Parsley- chopped coarsely

1 bird's eye chilli - sliced

1/4 cup white wine 

1 tbsp of grapeseed oil

salt to taste

Preparation:

Put half a pot of water to boil.  Once the water is boiling, add in the  clams.  When the clams shell opens up, off the heat and dish up the clams.  Set aside.

Heat up 1 tbsp of grapeseed oil in non-stick pan. Saute all the chopped ingredients till fragrant. Add in the cooked clams, white wine and salt to taste and stir till well mixed.  Dish up and serve hot.

Enjoy!

  

Seafood Pasta En Papillote With Pan Seared Scallops

Nothing beats having your pasta wrapped in paper bag, parchment paper or foil and baked in preheated oven for 20 mins....the aroma of the ingredients get infused and the flavor, juices from the seafood and aroma trapped in the pasta....the scent of the sea will burst on your tongue as you savor the pasta...mmmmm I love food cooked in papillote.  En papillote , a french word for " in parchment " is a method of cooking in which the food is put into folded pouch or parcel and then baked.  The parcel can be made from folded parchment paper and other materials ,such as a paper bag or aluminium foil may be used.  For me, I prefer to use parchment paper...healthier and the juices won't leak out...keep the taste and aroma trapped in...besides pasta you can cook fish in papillote too.  I have a few fish recipes cooked in papillote that I can share with you here. Let me digress a bit since I am on the topic of cooking en papillote :p

chicken :  Baked Chicken Fillets In Papillote 

              Curried Chicken Peppers And Peas In Papillote

fish :      Salmon And Tomatoes en Papillote 

             Salmon Baked In Papillote  

             Scad Ikan Selar In Papillote  

Back to the seafood pasta...it is healthy as not much oil is used...packed with iodine and the dried mixed herbs gives it the final aromatic scent besides the sea scent from the seafood.  A good delicious combination that gives me pleasure in tucking in the pasta after a bout of flu.  Hubby enjoyed it as much as I and we look forward to more cooking in papillote.

            

of course the pasta has to be cooked to al dente first....drained

mix with sea salt and mixed herbs and fresh tomatoes . Teh baby octopus needs to be

scalded with hot water for a mins..drained and mixed together with the NZ mussels

then pour onto parchment paper and wrapped into a parcel.

Place on baking tray and baked in preheated oven for 20 mins.

this is so appetizing...packed with my favourite seafood :)

the aroma when I opened the parcel really makes us drool....everything

was perfectly cooked...the baby octopus and the NZ mussels plus the additional of

pan seared  US fresh scallops..bigger than the 50 sen coin...hehehe

thanks Piggy Joanna for the scallops...love it!

this is one awesome pasta

Seafood Pasta En Papillote

spaghetti for two persons - cooked till al dente - drained

2 tsp of dried mixed herbs
2 tsp of chopped garlic
6 pieces of baby octopus- scalded with hot boiling water for a min
8 pieces of NZ mussels
5 cherry tomatoes - cut into halves and deseed

sea salt to taste
1.5 tbsp of olive oil

Parchment paper - 2 pieces - big enough to wrap the pasta and seafood

Pan Seared Scallops
8 pieces of fresh US scallops ( seasoned with black pepper and sea - salt to taste )
a pinch of black pepper
a pinch of sea salt
1 tbsp of olive oil for pan searing the scallops

Pan seared on non stick pan ...each side 4 mins.


method:

Spaghetti pasta has to be cooked to al dente first....drained off excess water. Add in chopped garlic , sea salt and olive oil onto the cooked pasta in a mixing bowl. Add in dried mixed herbs and cherry tomatoes. Mix well. Add in the scalded octopus and mussels last.

Place the pasta with the sea food onto parchment paper and wrapped into a parcel.

Place on baking tray and baked in preheated oven for 20 mins. Serve the seafoid pasta with the pan seared scallops.

Serve hot.

Wine Braised Clams With Crispy Garlic Topping

Wow.....last Monday was my lucky day....the reason being , I saw these big clams at the wet market selling for RM10  per kilo. Whoa , I took the last kilo...that is why I said I was lucky... LOL!  

I went to UTC which is just above the wet market to get my new identity card and on the way back, I passed the seafood stalls selling clams, cockles and fishes.  I stopped WB and he had to break his steps :p almost made him fell down on the wet and slippery floor. Heehee but that night I made him happy with these delicious wine braised clams...added his favorite crispy garlic bits and chopped italian parsley.  To give it a hot flavor and color, I added some chopped bird's eye chillies.  This preparation is AWESOME !  The clams were fresh and succulent and SWEET !.  Easy to prepare and some yummy that I want to make it again.  

four clams filled up my palm...that was how big the clams were :)

so succulent and tasty.. cooking wine and lemongrass

infused into the clams.....heavenly

the crispy garlic and italian parsley made it even

more delicious....love every bite of these succulent

clams

Wine Braised Clams With Crispy Garlic Topping  - WB's Kitchen

Ingredients:

1 kg clams

1 lemongrass - use the white part - crushed

3 or 4 tbsp of chinese cooking wine

1 or 1.5 cup of water - enuf to cover the clams

1 tsp of sea salt

Garnishing

a few sprig Italian parsley - chopped

a few cloves of garlic - chopped

a few bird's eye chillies - sliced

Preparation

Heat up wok with a few tbsp of vegetable oil. When the oil is hot, add in the chopped garlic and stir fry till it is light golden color, off heat and take out the crispy garlic and leave it aside for garnishing.

Boil 1.5 cup of water in a wide and deep pan , add in crushed lemongrass and sea salt and when it boils, add in the clams and wine, cover for a 5-6 minutes or until the clams opens up. Take out and open up the shells and arrange neatly on the serving plate. Add a spoonful of the clams broth onto each of the clam meat. Garnish with crispy garlic, sliced chillies and chopped parsley.  Serve while still warm.

* The balance of the clam broth can be used for other dishes .  For me I added chinese cabbage to the broth and serve as cabbage soup for dinner.  The broth is so sweet and flavorful that I can't stop slurping down the whole bowl of soup all by myself :p

Enjoy  !