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Category Archives: Seafood

Flourless New England Clam Chowder


(serves 10)
New England or Boston Clam Chowder, the ultimate blending of seafood and vegetables in a hearty soup. When you are making 
America’s most famous soup there are a few things you want. Thicken the chowder without any taste of flour, make the chowder faster without having to wait an eternity for the potatoes to disintegrate, give the chowder rich layers of flavour. After a lot of trial and error, I think I have come up with just the right recipe to achieve all these things. 

Ingredientsclam chowder 1000

  1. Canned Clams in Brine (3 x 184g)
  2. Bacon (6 slices)
  3. Canned Anchovies in Oil (50g wet weight)
  4. White Wine (0.5 cup)
  5. Potatoes (5 large)
  6. Leek (1 stalk)
  7. Onions (2)
  8. Scallion (10 stalks)
  9. Mascarpone (125g)
  10. Bread (4 slices)
  11. Hon Dashi
  12. Sherry
  13. Dill Weed

Preparation Part I

  1. Cut the crust off 4 slices of bread and leave in the fridge to dry overnight.
  2. Peel the potatoes. Boil 3 (not all 5) of them in a large pot with 10 cups of water.
  3. While the potatoes are boiling, cube the bread into 1cm pieces and crush them into crumbs in a plastic bag with a mallet. Toast the bread cubes lightly if they are not crispy enough to be smashed.
  4. Dice 5 slices of semi frozen bacon and allow them to thaw.
  5. Fish the potatoes from the pot after boiling them for 20 minutes. Keep the water on a low simmer and put the bread crumbs in.
  6. Julienne the onions. Partially open a tin of anchovies and pour its oil into a pan. Fry half of the onions on low heat in the pan, stirring occasionally.
  7. In the meanwhile dice the remaining 2 potatoes into 1cm cubes. Julienne the scallion and the leek. Don’t add them to the pot just yet; you can put the cut vegetables with the raw onion bits.
  8. When the onions have become limp and translucent, mash the anchovies in the tin itself and add to the pan. Stir fry for a minute to mix the anchovy into the onions, turn up the fire and then deglaze the pan with half a cup of white wine. Bring to a boil and after a minute pour the contents of the pan into the simmering pot.
  9. Next, stir fry the bacon bits in the same pan. When the bacon fat has rendered and the bacon begins to brown add the brine from the clams, reserving the meat for later use. After a minute after it reaches boiling, again pour the contents of the pan into the (still simmering) pot.
  10. When all the breadcrumbs have melted, mash the 3 cooked potatoes and add the mash to the pot followed by all the vegetable bits. Add 1T of Hon Dashi pellets, 1T dill weed and 1t sugar. Top up with water such that everything is submerged. Continue to simmer for another 40 minutes stirring occasionally, then leave the pot covered on the stove to cool.
  11. When you are about ready to serve your clam chowder, bring the pot back to a boil and add the clam meat. Place 125g of mascarpone in a bowl with some hot liquid from the pot. Mix until all the lumps are gone and pour back into the pot.
  12. Add 3T of sherry and 1t black pepper, simmer for a further 5 minutes and then add salt (and sugar) to taste. Serve with oyster or other similar type of unsalted crackers

 Notes

  • If you have fresh clam meat you can add that to the chowder in step 10, but you still need to use the canned clams, for the clam brine.
  • Yes I did not use any celery in my recipe, its not essential in my opinion. If you insist on adding some chopped celery, fry them with the onions in step 6.
  • If you are using waxy type potatoes, you can keep the skin on the diced potatoes if you prefer. Depending on the size of your potatoes you may need more than 5; I’ve assumed the use of large ones. For a thinner chowder, mash only 2 potatoes.
  • If you don’t have any Hon Dashi, you can substitute in any kind of seafood-type stock cube.
 
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Posted by on January 28, 2017 in Recipe, Seafood, Soups

 

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Kobi’s Top Picks for Singapore Local Food and Where to Eat Them


(I’ve just updated this old post from 2012)
I‘ve been asked so many times by people about the best local food to try on their upcoming visit to Singapore that I’ve decided to make a post about it, so I don’t have to keep repeating myself. I’m even going to go the extra mile and say specifically where you should eat the top 10 Singapore foods, taking into account how hard it is for a tourist to find certain places. This is not the kind of thing I intended for Kobi’s Kitchen, but since I’m writing it all down, I might as well let everyone see it. It’s a long post, don’t read it for entertainment, save it for when you are going to Singapore.

As an introduction let me say that Singapore is a great destination for travelers who are into discovering exciting new foreign flavours and foods. Originally a small fishing village, modern Singapore was created through a steady influx of immigrants over a century or so under British rule. Unlike most other countries which have a cuisine culture defined by the surrounding local ingredients, Singapore had no preexisting  predominant cooking style. Immigrants from the Hokkien, Teochew, Cantonese and Hainanese speaking parts of China, the Southern parts of India, the Middle East and other parts of Malaya brought recipes from their homeland with them and these were adapted to make best use of the wide selection of ingredients brought in by trading ships from far and wide. Besides being modified, recipes were also hybridized. Singapore was a cultural melting pot and new dishes were created by combining the cuisines from its various sub-populations. This explosive culinary evolution of new foods left the small city-state with a disproportionately large cornucopia of uniquely Singaporean dishes.

In no particular order…

1. Pepper Crabcrab-900
Pepper Crab something unique to Singapore. It is made from giant Sri Lankan crabs which aren’t all that common outside the sub-continent. The crab is chopped up and then has its shell cracked before it is wok fried to let flavour penetrate right into the meat, which stays nice and firm. When the Pepper Crab arrives at the table, you will enjoy piping hot chunks of crab thoroughly infused with butter and pepper.

The dish was invented at the Long Beach restaurant and that’s where you should go to eat it. The original restaurant is along the east coast where all the seafood restaurants in Singapore used to congregate but today I think the best outlet to go to is Long Beach@Dempsey. It is a newer branch in Dempsy Hill, a former military base (that I worked in once upon a time ) now converted into a lifestyle district full of restaurants, bars and fine grocery stores. Other dishes to try at Long Beach include the Chili Crab and Australian Lobster in Butter and Crispy Cereal.

2. Bak Chor Mee Noodle Stall
While Asians traditionally serve noodles stir-fried or in soup, Singaporeans have a unique style of eating their noodles tossed in sauce. This is the closest thing in Chinese cuisine to Italian pasta. Bak Chor Mee was originally specific to the Teochew Chinese but has since become a national favourite. Egg noodles are boiled and then tossed with oil, vinegar, mushrooms and minced pork, meat balls and other ingredients. The soup that the noodles originally came in is served separately and you are supposed to drink it by itself. After you order some Bak Chor Mee the whole dish will be cooked on the spot right before your eyes.  You’ll be asked what kind of noodles you like and I recommend the type called mee pok, its like fettuccine. You’ll also be asked if want chili and you have to say yes or it won’t come out nice. If you don’t like spicy food, ask for ‘less chili’. bcm-440‘No chili’ will land you with a yucky children’s version using ketchup.

You can find Bak Chor Mee at the hundreds of locations around Singapore but the place I’d recommend to try it is the food court in the basement of Terminal 3 of Changi Airport. It’s the stall that sells Fishball Noodles. They offer a few different variety of tossed noodles and its the item numbered as 1 (note: for some strange reason it is not the leftmost item on the masthead menu). If it is at all possible, schedule eating this delicacy into your itinerary ahead of time; plan to have it either when you arrive in or when you leave Singapore. If your flight is at a different terminal, just take the free sky train linking all the terminals.

3. Seafood Hor Fun hor-fun-1100
I have to eat this every time I go to Singapore. It is basically flat rice noodles fried under high heat to impart texture and a caramelized flavour and then stir-fried with slices of fish, egg white, pork lard and miscellaneous sauces. It doesn’t sound all that fantastic, but believe me when I say it is. Many cooked food stalls and hotel coffee shops will serve this dish but undisputedly, the best place to try this is Ka-Soh Fish Head Noodle. ‘Ka-Soh’ is Cantonese for what the family matriarch calls her daughter-in-law so everything here is cooked in the traditional way passed down from generation to generation. You would think that best Cantonese food should only be found in Hong Kong, but this is clearly a case of an exception to the rule.

The Ka-Soh restaurant is in the Alumni Medical Centre on the fringes of Singapore General Hospital at 2 College Road, not easy to find or get to if you are a tourist. This is the outlet that was recognized by the 2016 Michelin Guide as a quality restaurant that doesn’t charge an arm and a leg. However I suggest you go to their sister restaurant downtown at 96 Amoy Street, called Swee Kee(Ka-soh). This is actually the older restaurant of the two. You’ll find the walls plastered with the pictures of movie stars and celebrities who have come over from HK to eat there over the years. The other thing to try while you are there is of course is the restaurant’s eponym, the fish head noodle, a milky fish-head broth served with thick vermicelli. I also recommend their fried chicken marinated in prawn paste.

4. Char Kway Teow gkfkt-1000
This is a very, very delicious fried noodle dish that is synonymous with Singapore. Char Kway Teow is also made from Hor Fun but because this dish hails from to a different dialect group (Hokkien), the noodles are called by a different name, Kway Teow. Anyway that is where the similarities end. Char Kway Teow is served dry (i.e. oily), not in a sauce. A combination of flat rice noodles and round egg noodles are fried with soya sauce, egg, cockles, Chinese sausage and bean sprouts to give you a semi-sweet noodle dish to die for.

Char Kway Teow is notoriously hard to fry well and a hundred things can go wrong with it. The quality varies from place to place depending on the cook and ingredients. There are of course many famous Char Kway Teow stalls tucked away deep in suburban housing estates which are difficult to find for non-locals. The place I’d suggest to try is Guan Kee Fried Kway Teow (Char means Fried). Their stall is located in the Ghim Mo Market a few minutes walk from the Buona Vista MRT station. It also happens to be 4 stalls away from the Chicken Rice stall highlighted below in No.8 so you can kill 2 birds with one stone. I would suggest not going at lunch time unless you are prepared to queue for a long time.

5. Islamic Curry
There are many types of curry in cosmopolitan Singapore and one more special type is made by Indian Muslims. One of the oldest, if not the oldest shops serving this type of curry is the Islamic Restaurant at 745 North Bridge Road. This was my dad’s favourite and he used to tell me stories of how the restaurant gave free food to starving Chinese during the Japanese occupation. The restaurant has down-sized somewhat in recent times and sadly, many of the more traditional curries and drinks are no longer served. However, you can still pick your curry visually at the counter instead of ordering from a menu just like in the old days. You should still be able to order a drink called Bandung, which is rose hip syrup in milk. It’s perfect for cancelling the burning effect of chili effect if you are not used to spicy curry. Make sure to order the in-bone mutton leg and also the chili eggs. Forget about Nann, eat your curry with Briyani Rice.

If the restaurant is full, you can also try the equally famous Zam Zam and Victory, both of which are just a few shops down the road.

6. Kaya Toast 
This is a breakfast item, which is eaten also during morning tea break or afternoon tea. Kaya is a Hainanese egg custard made into a jam, a speciality of Singapore. You normally spread it on toast, typically with a slab of butter. Kaya toast is the Singapore equivalent of waffles with maple syrup, so people eat it any time of the day they like.

For the best Kaya Toast I recommend a place called the Killiney Kopitiam. In case you were wondering, it’s not an Irish pub; the shop is named thus because it is located on Killiney Road and has been there since before World War II. If you can’t make the trip to the original shop, Killiney has one kopitiam at each of all three terminals of Changi Airport. Another thing to try at Killiney is the kopi, which is a bitter shop-roasted Robusta Sumatran blend served with sweet condensed milk at the bottom of a glass mug. You stir the cup just enough to attain the sweetness you like. Leave the last mouthful of the coffee and remaining condensed milk at the bottom. A larger rival kaya toast chain to Killiney is Ya Kun. Their are famous for their pandan flavoured Kaya, which is green instead of brown. There’s no need to provide an address as they have over 40 outlets all over town. To find out more about Kaya, you can refer to my post about Kaya.

7. Laksa
Laksa is another of those hybrid Chinese dishes with its roots in a subgroup of Chinese intermarried with Malays, called the Nonya. The Chinese part of Laksa is the noodles and slices of fish cake, and the Malay part of it is the rich coconut curry broth the noodles are cooked in. Laksa has a unique flavour to it because of the addition of Laksa leaves and cockles in the broth. The noodles used in Laksa are very slippery and hard to eat with chopsticks and so an innovation called the Katong Laksa in an area of Singapore called… you guessed it, Katong, came about. It is different from normal Laksa only in that the noodles are chopped up so you can eat it easily with a spoon.

Nowadays there is no need to go all the way to Katong to try this. There is a Katong Laksa stall in the trendy Holland Village and that’s the one I usually go to. Its not in the Holland Village Market Food Centre at Lorong Mambong but in a row of shop houses at 31 Lorong Liput. Look for a sign that says 363 Katong Laksa. If you really want to try the original shop (and again this one will be plastered with the photos of movie stars eating their laksa) its at the corner of Ceylon Road and East Coast Road. In either case, don’t forget to ask to add ‘otak’ to your laksa. It is a special kind of fish cake BBQed in banana leaves.

8. Hainan Chicken Rice  tff-1000
This is a dish that is also universally associated with Singapore, in spite of the fact that it is called Hainan Chicken Rice. In the old days, one group of migrants from China came from the island of Hainan and they were known for their cooking (and laundry) skills. One of the dishes they invented or modified from their hometown recipes, I’m not too sure which it is, was the Chicken Rice. I won’t go into the details of cooking it but the chicken is simmered briefly in stock and then cooled immediately in cold water. Some of the stock together with garlic, pandan leaves is used to cook the rice component. The entire dish is eaten with a fixed set of sauces and condiments without which it is still not Hainan Chicken Rice.

Tourists are often directed to the Mandarin Hotel for chicken rice but it is mega expensive and its Chicken Rice is pretty average. The best chicken rice is made by Tong Fong Fatt. Besides having the most tender and succulent chicken, it differentiates itself by selling its chicken deboned and drenched in a special tasty marinade. Their stall is at the Ghim Mo Market a few minutes walk from the Buona Vista MRT station, the same food centre where you can find the Char Kway Teow stall mentioned in No.4 above. If you want to have Chicken Rice comfortably in a proper restaurant, then may I suggest Boon Tong Kee at 399 Balestier Road. This restaurant is open late into the night. If you have enough people, you can order a whole chicken. There are several other outlets besides this original shop, including one in River Valley Road.

9. Dai Pau 
Dai’ means big in Cantonese and a ‘Pau’ is a Chinese steamed bun filled. The Dai Pau can be made with savoury chicken or pork filling and will contain a chunk of a boiled egg as well. Dai Pau is dying out in Hong Kong although it is still served in a few banquet restaurants. The Singapore version on the other hand is sold everywhere (even convenience stores and gas stations). Reason: Hong Kong Dai Pau are 70% bun and 30% filling, Singapore Dai Pau are the opposite, 70% filling and 30% bun. Its thinner skin has given the Singapore Dai Pau enduring appeal to young and old alike. You will find the meat filling delightfully juicy, tender and flavoured with various herbs and spices, and slightly sweet. As the name implies, it is large compared to other types of steamed buns like the more common charsiew pau.

For the best Dai Pau, I recommend Teck Kee Tanglin Pau, a trusted name that has been in business since 1948. They make the variety of dai pau associated with the Tanglin district, which is the agglomeration of all the residential areas that rich people have their homes past and present. At Teck Kee, you can also find many near extinct dim sum like the Coconut Tart. You can also try the Fan Choy (ask for 2 Siew Mai to go with it). They have a shop at 83 Killiney Road (pictured) near where the original Koek Road shop used to be and a second one at 180 Bukit Timah Road if you happen to be going to the Newton Food Centre.

A famous rival to the Tanglin Dai Pau is the Tiong Bharu Dai Pau. The Tanglin Pau uses a light colour filling but the Tiong Bharu versions are made with a dark filling (i.e. dark soya sauce marinated). That’s how you can most easily tell the two apart. These can be found in, you guessed it, the Tiong Bharu area. I usually patronize the Tiong Bahru Pau & Snacks at 237 Outram Road (pictured) but I understand there is also a popular store selling the Dai Pau at the nearby Tiong Bharu Market Food Centre on Seng Poh Road.

10. Bak Chang
This is a rice dumpling normally eaten during the Dragon Boat Festival by Chinese across the globe but in Singapore they are available all year round. An assortment of goodies (depending on which part of China the original recipe is from) are packed into a pyramid of glutinous rice, wrapped in bamboo leaves and then steamed.

The store I’d like to recommend is called Hoo Kee Rice Dumpling and it can be found at the Amoy Street Food Centre #01-18, within walking distance from the Seafood Hor Fun shop mention in No.3. Choose the variety of dumplings that are stuffed with pork, chestnuts and salted egg yolk, they are simply the best. Get there before lunch time for they are often sold out before the lunch hour is over. Another famous place for Bak Chang is Eastern Rice Dumpling at 300 Balestier Road. This is reasonably near the Boon Tong Kee Chicken Rice mentioned in No.8. They have a variety of nice dumplings but one I’d like to highlight is the Nonya Bak Chang. The Nonya are early Chinese settlers of the Malay British Straits Settlements who studied in English schools and adopted many of the local Malay cooking practices. Nonya Bak Chang is therefore quite unique, nothing like any traditional Chinese varieties; as its filling expect a mixture of pork belly, mushroom and candied winter melon flavoured with five spice and pepper. They are traditionally wrapped in pandan instead of bamboo leaves.

Three Bonus Snacks (I know that makes it 13 actually)

A. Old Chang Kee Chicken WingsWings
Old Chang Kee was a famous stall selling curry puffs next to Rex Cinema in the 1950s which has grown to become a large chain of fast food outlets selling curry puffs. The Old Chang Kee Wings are HUGE and more importantly they are the best fried chicken wings in the world, something to do with the secret marinade they use on the chicken and/or the batter. There are outlets are in many shopping malls so there’s no point singling out one for you. As a local I patronize the outlet at the Barker Road Caltex petrol station next to ACS (where I went to school) and when the lady asks how many wings do you want? The reply is usually “all of them”. OK, while you buying the wings don’t forget to try the curry puffs as well. They are quite nice or Old Chang Kee would not have thrived all these years, plus it is somewhat unique to Singapore. The original puff is called the Curry-O and you should try that first and then if your stomach still has any space left you can think about the other flavours.

B. Cold Ching Teng
Its pronounced Ching Terng and it means clear soup which is a misnomer because it is not a soup, and neither is it clear. Ching Teng was originally a hot long-an(a fruit) soup back in the old days in China but in Singapore it had evolved into a cold dessert served with shaved ice. There are bits and pieces of all kinds of things in it like pearl barley, dried persimmon, ginko nuts, lotus seeds and of course rehydrated dried long-an. It’s perfect for quenching the thirst on a hot day (basically every other day in Singapore) or as a dessert after eating curry or food with chili. One famous place serving this is Shan Ren Cold and Hot Dessert at the Newton Food Center, its stall no. 88. There’ll be dozens of other desserts pictured on the store front so you can try a few other desserts while you are there. If you like something with more shaved ice, try Ice Kachang, another Singaporean specialty.

C. Bak Kwa
Bak Kwa is the local name for barbecued pork jerky. Unlike western beef jerky, Bak Kwa is not tough. The meat is vacuum treated to tenderize it and then it is barbecued with sugar and spices and all things nice. The leading brand Bee Cheng Hiang has shops everywhere so you no longer have to go to Chinatown to buy it. Check their website for a convenient location. I recommend the Golden Coin or Minced Pork type Bak Kwa if you like a really tender piece of jerky. They also sell pork floss if you are into something drier.

Other Contenders for the Top 10
Many of these are just as good but I didn’t want my list to expand to a top 20 list, its already long enough. Try them, especially if you are on an extended visit.

    1. Fried Carrot Cake
    2. Hokkien Prawn Noodles
    3. Chinese Pork Satay
    4. Oyster Omelette
    5. London Duck (Four Seasons Restaurant at Capitol)
    6. Ngoh Hiang
    7. Poh Piah
    8. Roti Prata
    9. Kweh Lapis
    10. Pineapple Tarts
 

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Japanese Rice Paella in a Frying Pan


(serves 4)
Paella is a culinary gift from the Valencia region of Spain to the rest of the world. In this version we have a combination of meats from land, sea and air, simmered to perfection with saffron-infused rice in the pan.  Not that many people cook Paella because they believe it requires a special variety of rice from Spain and a special cast iron Paella pan. It does not, everybody can cook a reasonably authentic Spanish Paella even if they are not from Spain. My recipe uses Japanese Rice, the ideal substitute rice for Paella.       
 

IngredientsPaella

  1. Prawns (4 large)
  2. Chicken Leg with Thigh (1)
  3. Black Mussels (8)
  4. Smoked Pancetta (80g)
  5. Spicy Chorizo Sausage (80g)
  6. Onion (1)
  7. Tomatoes (1)
  8. Raw Japanese Rice (1 cup)
  9. Lemon (2 wedges)
  10. Saffron Threads
  11. Garlic
  12. Parsley
  13. Paprika
  14. Oregano

Cooking paella is a bit more tricky than other rice dishes and the proportions need to be just right. For this recipe you’ll need a large frying pan that is 11 inches in diameter (top) and 2 inches deep. It can be a slightly bigger but definitely no smaller.

Preparation

  1. Debone the chicken leg and cut the meat into bite sized chunks. Cut the heads off your prawns just behind the carapace and snip off all whiskers. Shell and devein the prawn bodies and slice lengthwise down the middle to bisect each prawn.
  2. Boil 2 cups of water in a pot. Add the chicken bones and prawn heads into the boiling stock pot and keep the stock simmering on a low flame.
  3. In the meanwhile marinate the chicken and prawn meat in a mixture of 2T oil, 1t oregano, 1t chopped parsley, 1t paprika and flat 0.5t of salt.
  4. Julienne the onion into small bits, press enough garlic to get roughly  1T of minced garlic and dice 1 tomato. Furthermore cut the Chorizo into thin slices and the pancetta into small pieces.
  5. Soak and agitate the mussels in some cold water. Strain, then clean and de-beard the mussels.
  6. Drizzle some oil onto your frying pan. Stir fry the chorizo and pancetta on low heat until the fat has been rendered from the meat. Set aside 4 slices of Chorizo and put the remaining slices of Chorizo into the simmering stock pot.
  7. Add the onion to the pan. Continue stir frying on low heat until they begin to brown. Next add one cup of Japanese rice and continue to stir fry for a minute more to coat the rice grains. Stop at this stage until you are almost ready to serve the Paella.
  8. Pour the stock through a strainer into the pan. Add the garlic, tomatoes and the mussels together with 1t paprika, 1t oregano, 1t of saffron threads, 0.5t sugar and the juice from 2 lemon wedges . Top off with enough hot water to bring the water level halfway to the top and bring to a low simmer. Simmer uncovered for about 35 min for the rice to be done.
  9. Arrange the prawns, chicken and the 4 reserved slices of Chorizo in a casserole (or baking tray) and place in a preheated oven. Grill till the prawns twirl up. Remove from the oven and spoon the drippings onto the cooking rice evenly. Mix gently. Return the casserole dish to the oven (now turned off) to keep your meat warm.
  10. When the pan begins to dry, check the rice for texture and decide if you need to add additional hot water – drizzle only a little each time. Too much water will result in mushy paella. Once you are satisfied that the rice is properly fluffed up and at its maximum size, turn up the heat a bit, arrange the meat on the rice.
  11. When there is no more liquid visible and the ‘socarrat’ or crust has formed at the bottom of the pan, turn off the fire and allow the paella to rest for a few minutes on the stove and then serve your paella in the pan itself.

Notes

  • The ideal rice for Paella is a short-grained Spanish variety like Bomba, but those are not easy to buy outside of Europe. Many tend to use Italian Arborio as a substitute because it also happens to be short grained but that is entirely the wrong type of rice to use. Rice meant for risotto cannot absorb too much water without becoming mushy because of its high amylopectin content which is why risotto is eaten wet and al dente. Paella must be cooked until it is dry outside but fully hydrated inside which is what makes Japanese rice ideal in this case.
  • A personal secret ingredient when I cook my paella is cod liver oil. I usually add some diced smoked cod liver and use some of the oil that comes in the tin instead of olive oil. This adds tons of rich seafood flavour.
  • You can also use mussels that were pre-cooked in brine and frozen but pour away the brine. It is very easy for Paella to get overly salty. Sometimes I use clams instead of mussels.
  • Try not to disturb the rice too much. These rice grains are delicate and you don’t want to break them; you can move the rice around a bit as the pan begins to dry to keep the part over the fire from sticking but you definitely do not want to keep stirring continuously like you are cooking a risotto.
  • You will notice I boiled some of the Chorizo in the stock. In my opinion this is the best way to extract its flavour to the rice. Do not add the boiled Chorizo back to the rice, only the Chorizo that was grilled with the chicken can be used as a topping.
 
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Posted by on August 2, 2016 in Japanese, Main Courses, Poultry, Recipe, Seafood

 

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Oven-Steamed Miso-Cured Salmon


(serves 2)
Here we have a simple no fuss way to cook salmon by wrapping it in foil and steaming it in its own juices in the oven. Miso with its strong distinct flavor is one of the best ways to marinate meats which don’t absorb flavor easily, such as fish. Steaming is one of the best ways to cook salmon fillets as you don’t need to overcook the outside to ensure the middle is done. Put the two together and you have the trappings of a great salmon recipe. This recipe is also great for BBQ and toaster oven friendly as well.  
 

Ingredients Miso Salmon

  1. Salmon (Belly Fillet, 400g)
  2. Coriander (chopped, 1 cup)
  3. Miso
  4. Minced Garlic
  5. Sesame Oil (1/4 cup)
  6. Honey
  7. Cointreau

Preparation 

  1. Rinse and pat your salmon fillet dry with a kitchen towel. We want the belly cut (the type without a bone in the middle).
  2. Prepare 1 cup of chopped coriander. I usually just hold a bunch in hand and snip away with scissors from the top. We only want the leafy portion.
  3. Mix 1T of miso, 1T minced garlic, 1T Honey, 1T Cointreau and 1/2 t pepper with 1/4 cup sesame oil. When the mixture is even, mix in the chopped coriander.
  4. Place a large piece of foil on a plate. You can see from the photo it is the same plate the salmon is served on later. Spoon one third of the miso coriander mixture onto the foil as a base for your salmon.Salmon B4 After
  5. Position the salmon on the base. If you look carefully at the right side of the upper picture (you can click on photo to zoom in), I cut off the thinner tip of the fillet and stacked it back on in a way to make the thickness of the salmon even, like a brick.
  6. Spoon on the rest of the marinade, making sure some of the coriander adheres to the side. Wrap up the foil by rolling the long edges of the foil together, then crumpling in the two ends.
  7. Place the foil parcel in the fridge. You can cure the salmon overnight if you wish. The minimum curing time is 2 hours in the fridge plus one hour to warm up to room temperature.
  8. Preheat your oven to 180oC. Put the foil parcel in and turn the temperature down to 150oC. Bake for 8 minutes, 9 if you insist on having your salmon 100% cooked.
  9. Allow the parcel to rest for a further 5 min once removed from the oven. Then cut open and serve.

Notes

  • One of the purposes of  the coriander is to allow the marinade to adhere to the salmon instead of pooling at the bottom of the foil parcel. If you don’t like coriander, you will need to replace it with Italian parsley or something similar instead of just skipping it altogether.
  • For more information on Miso, refer to this page
  • If you are into steamed fish, have a look at my Cantonese style Steamed Snapper which uses the pan method.
 

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Japanese Wafu-Style Orzo


(serves 3)
How does one cook a light pasta that still tastes good? For the answer we have to look not to Italy, but to the Far East where the Japanese have developed Wafu Cuisine, a style incorporating the best of Japanese and Western cooking. Miraculously, my Wafu Pasta recipe is not based on cream, cheese or oil, yet it’s still delicious and satiating. You will find this Italy meets Japan recipe great for the formal dinner table but also perfect for those times when you just want to have dinner on the sofa.      
 

Ingredients Wafu Orzo

  1. Scallops (12=200g)
  2. Shaved Ham (100g)
  3. Mushrooms (100g)
  4. Corn (1 ear)
  5. Scallion (4 sprigs)
  6. Orzo a.k.a. Risoni (200g)
  7. Miso
  8. Butter
  9. Sesame Oil
  10. Sherry

Preparation 

  1. Slice each scallop into 3 discs. Marinate them in a mixture of 1T of sesame oil and a flat 0.5t of salt.
  2. Cut the mushrooms into thin slices. Any kind of brown or white mushrooms will do. If they are large, cut them in half before slicing.
  3. Julienne the bottom 1/4 (white) of the scallion into one bowl and the second 1/4 (green) into a separate bowl. Discard the remaining tips.
  4. Cut the ham into small pieces. Brine soaked pre-sliced ham, the type that is sold for sandwiches, has the texture best suited for the Wafu style.
  5. Shave the corn kernels into a bowl. Retail the cob.
  6. Fry the white scallion bits with1T of sesame oil in a pan. When the scallion begins to brown, add the shaved ham. Continue to stir fry for a minute. Mix 1 heaped t of miso with 1T sherry and add this to the pan followed by 1 cup of water. You now have a ham and scallion miso soup base.
  7. While the mixture is simmering, rinse 200g or orzo in boiling water and then add the orzo to the pan, followed by the corn kernels and mushroom. Scrape the cob with the back of a knife blade over the pan. Leave uncovered on a low simmer.
  8. In the meanwhile melt a large knob of butter in a second pan over high heat. When the butter browns add the scallops. Stir fry for thirty seconds and then turn off the heat. Immediately add a second large knob of butter to cool the pan.
  9. When the liquid in the first pan thickens, test the texture of the orzo. If it is still hard, add 1/4 cup of hot water and continue simmering. Repeat until the orzo is just right, then pour the scallops and butter into the pan and mix well.
  10. Spoon the orzo into your serving dishes. Dust with black pepper and garnish with the green scallion bits.

Notes

  • I suppose I should start off by explaining what the Japanese Wafu-style is. It translates as ‘Winds in Harmony’ and refers to the way the Japanese prepare Western dishes to suit local tastes. Its a style of cooking that developed gradually after WWII and has now become immensely popular in family restaurants in Japan. You could go as far as to say it is a type of fusion cuisine. Salad dressing containing soya sauce, yozu or sesame oil and mayonnaise containing wasabi are both examples of Wafu.   
  • One important aspect of Wafu cooking is it tends to be balanced with delicate flavours. If you want to stay true to the Wafu style, stay away from strong tasting ingredients like garlic, olive oil, bacon, blue cheese. A little cream is ok, but not too much. 
  • This is quite a flexible recipe and you can substitute a number of ingredients to create many different varieties of the pasta. You could for example swap the corn for baby asparagus (you might want to add a bit of sugar though), the shaved ham for smoked turkey or the scallop for clams.
  • The prime flavour for the sauce is Miso. For more information on Miso, refer to this page
 

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Singapore-style Prawn Ramen


(serves 5)
Singapore’s Hokkien Prawn Noodles is a favourite of mine, and so is the Shio-Ramen of Hakodate in Japan. In fact they can be considered distant cousins. Both these types of noodles use seafood, pork and salt to flavour their soup so I thought why not try a fusion combination of the two styles. The good thing about prawn stock is you don’t have to boil it for hours and hours for perfection, for extracting the full rich flavour of prawns is a relatively simple process. This makes this Ramen recipe a great option for home cooking. 
 

Ingredients Prawn Ramen

  1. Large prawns (8=600g)
  2. Fish Cake (400g)
  3. Noodles or Ramen (5 servings)
  4. Shallots (8)
  5. Bean sprouts (2 cups)
  6. Garlic (1.5 bulbs)
  7. Coriander (100g)
  8. Chinese Wine
  9. Chicken Stock Cube (2)

Please note: the ingredients for Chashu Pork must also be procured but they are not listed above. Refer to the link just below.

Preparation 

  1. The night before you have to oven-stew the Chashu Pork according to this recipe. Use only 2T instead of 1/4 cup of soya sauce but otherwise follow the recipe faithfully. Leave the Pork to soak overnight in the cooling oven and the following morning, place the meat(wrapped in clear film) and stewing liquid separately into the fridge.
  2. On the day itself, julienne the shallots and put the peeled cloves of 1 bulb of garlic through a press. Fry them together in a pan on low heat in 1/4 cup of oil until they are slightly caramelized. Strain the oil into a bowl and then pour the oil back into the pan, leaving the fried material on the strainer.
  3. Cut the heads off the prawns. Heat up the pan again and stir fry the heads in it. When the heads are red, pour in 3T of Chinese wine. Then add  1 cup of water. Cut the heads up with a pair of scissors while they are in the pan and leave to simmer for 5 minutes.
  4. Strain the liquid into a large pot and add a fresh cup of water (without wine this time) to the pan. Bring to a boil again, then simmer for 5 minutes, then strain the liquid into the pot again. Repeat for a third time. This is the secret to a rich bright red prawn broth, the hallmark of a quality Singapore Prawn Noodle. Discard what is left of the mashed prawn heads.
  5. Shell and devein the prawn bodies. Add as much water as you need so that you end up with five bowls of broth. Bring the broth to a boil and place the prawns into the pot and cook them until they curl up. This will not take too long. Remove the prawns into a bowl and allow them to cool. Reduce the heat to a low simmer.
  6. Julienne the top half of your coriander. Tie the stems into a knot and throw them into the pot of broth. Add half of the fried shallot garlic mixture to the pot. Add half the chopped coriander as well. Retain the remaining coriander and fried garlic/shallot as condiments. Sliced Prawns
  7. Add most of the stewing liquid from the pork into the pot followed by 1t of sugar and 2 chicken cubes. Stir and then add salt 1t at a time until the taste is right. Broth that is served with noodles has to be saltier than plain broth, remember this as your are taste testing. Remove the coriander stems at this point.
  8. Slice the pork, prawns and fishcake. Keep the sliced pork wet by drenching it with the remaining stewing liquid. Fishcake comes cooked so there is no need to cook it again. Keep the slices covered in the fridge.
  9. Boil the bean sprouts in plain water with 1t of salt. When they are limp, drain the water and keep the bean sprouts into a bowl. You can reuse the pot for boiling the noodles.
  10. To serve, boil your noodles in a separate pot until they are al dente. At the same time bring your broth to a boil. Divide the noodles into 5 large bowls. Arrange the bean sprouts and various meats over the noodles. For each bowl, pour boiling stock into the bowl and then drain the stock back into the boiling pot – this is to warm up everything. Add broth a second time and garnish with the condiments.

NotesSliced Pork

  • Large prawns are quite expensive if bought fresh. It is ok to use frozen prawns. The size of the prawns is important, do not substitute with smaller prawns or the broth will be very weak (soup is not red).
  • Most of the greyish stuff in the ‘spine’ of the prawn is roe. When deveining the prawn, you really only want to find and pull out the alimentary canal.
  • Besides Ramen, you can use any type of Asian noodles you like, fresh or dried. Do not use pasta or instant noodles.
  • I sometimes make chicken stock with chicken feet to add more body to the soup.
  • For a more Japanese feel, instead of the stock cubes in step 7, you can use a heaping T of Miso. Japanese Prawn ramen usually has a generous topping of Sakura Shrimp. You can also try adding some to your noodles for that added wow factor. 
 

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High Tea Sandwich Rolls


(serves 6)
The sandwich roll is simple yet elegant way of making canapés. There are several advantages to the sandwich roll.  Sandwich rolls are easier to make than fancy tower canapés. They don’t dirty your hands eating them. However you hold them you don’t have to worry about bits falling off. They are bite-sized. Less bread is exposed to air, reducing the amount of bread that dries as your sandwiches sit there waiting to be eaten. And you know what? Sandwich rolls just look nice.        
 

Ingredients Salmon Rolls

  1. Eggs (3)
  2. Smoked Salmon (100g)
  3. Anchovy in Oil (Small Tin)
  4. White Bread (12 Slices)
  5. Red Onion (1)
  6. Cucumber (1)
  7. Cream Cheese (200g)
  8. Guacamole (150g)
  9. Dill Weed.
  10. Nori Sheet (1, optional)
  11. Maple Syrup
  12. Cumin
  13. Mayonnaise

 

The Basics Basic Sandwich Roll

  1. Use white sandwich bread or yellow bread. Brown bread is harder and less malleable, not meant for rolling.
  2. As you can’t roll bread with crust, its best to use bread that is perfectly square or rectangular.
  3. Use bread that is fresh, that you just bought from the supermarket, not bread you have kept in the fridge for a week. Dry bread will be too brittle to bend without cracking.
  4. After you have cut the crusts off, flatten each piece of bread individually. This is the secret to the rolled sandwich, squashing it with a rolling pin. You can also press down sequentially using the cheek of the blade of a large knife to achieve the same effect.
  5. Whatever you choose to put inside your sandwich must include a creamy spread like mayonnaise, Heinz sandwich spread, tahini, cream cheese, peanut butter, jam etc. as the binding agent. This will hold the roll in place.
  6. The simplest version consists of just a simple spread which you cover the entire piece of bread with – like the Curried Egg Salad Rolls below.
  7. For variety you can add slender sticks of cucumber or cheese for texture – like the Anchovy Infused Cream Cheese Rolls below.
  8. You cannot use whole sheets of meat or cheese and this will completely nullify the effect of the binding spread, unless you rolled them up and have them as the core. This method is shown in the Smoked Salmon Avocado Rolls at the bottom.
  9. The 3 varieties explained here are savoury, but you can make sweet sandwich rolls too. Dried apricot or fresh bananas can be used as the core for example.

Curried Egg Salad Rolls  Egg Sandwich

  1. Boil 3 eggs for 15 minutes. Begin with cold water so the eggs don’t crack and begin counting the time only after the water starts boiling. Peel after the eggs have cooled.
  2. Dice half a red onion and fry on low heat with a little oil till the onion is limp.
  3. Cut each egg in half and spoon the yolk into a bowl. Mash the yolk with 3T of mayonnaise.
  4. Add 0.5t cumin, 0.5t pepper and 2 pinches of salt.
  5. Dice the egg white and mix it into the bowl with the onion bits.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the egg salad onto the bread as shown. You’ll need to leave one end empty as the whites make the egg salad a bit lumpy.
  8. Spread some plain mayonnaise onto the empty part to seal the roll.
  9. Roll the bread tightly (from the right in this picture).
  10. Slice each roll into 3. Use a gentle sawing motion and don’t press down on the knife.
  11. Rest the rolls on a plate with the edge at the bottom for a while before standing them up.

Anchovy Infused Cream Cheese RollsAncheese Sandwich

  1. Allow 200g of cream cheese to warm to room temperature. You can also use a short burst in the microwave oven.
  2. Dice the remaining 1/2 red onion into fine bits. The bits should be smaller than for the egg salad rolls, since you’ll be eating them raw. Reserve half of this for the smoked salmon rolls.
  3. Peel and cut a cucumber into thin strips as long as your bread. Try to avoid the seedy core as it is less crunchy. Slice more strips than you need as you’ll be using some for the smoked salmon rolls as well.
  4. Mash 2t of anchovy in the oil they came in.
  5. Mix the anchovy emulsion, 2t maple syrup and half of the onion bits into the soft cream cheese.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the anchovy cheese mixture onto the bread. Add a few cucumber strips as shown. Be sure to leave one end empty.
  8. Roll the bread tightly (from the left in this picture). Slice each roll, following the instructions as per above.

Smoked Salmon Avocado RollsSalmon Sandwich

  1. Cut the smoked salmon into long strips and marinate with a little bit of oil, some black pepper and dill weed.
  2. Mix the remaining diced raw onion with 150g of guacamole or avocado dip. Avocado is soft even when cold so there is no need to let it warm up.
  3. Cut the crust off and then flatten 4 slices of bread.
  4. Spread the guacamole evenly onto your bread.
  5. Arrange pieces of smoked salmon with a few cucumber strips on one end as shown.
  6. Roll the bread tightly using the salmon as the core.
  7. Slice each roll, following the instructions as per before.

 

 

The Professional Look  Sushi Sandwich

  1. Even the best made sandwich rolls following all the rules of sandwich rolling might unroll a bit at the loose end.
  2. One way to prevent this is to apply a few bands of Nori (Japanese dried processed seaweed) before you cut your rolls as shown below. All you need to stick the ends of the Nori strips to each other is a dab of water. You can see the final result of banding in the photo right at the top.
  3. You can also cover the entire roll with Nori to create sandwich sushi, as shown on the right.
  4. All the your rolls will look alike if you cut them the same way. Slicing the rolls diagonally will give some variation to your sandwich rolls. This will help your guests distinguish between the different varieties that you made.
  5. Yellow bread is another option for differentiation.
  6. You can also give some colour to your sandwiches by dusting (the outside surface, and do this before you apply the spread) them with some fine coloured spices. Paprika for example will result in a light orangey coat.

Sandwich Platter Sandwich Banded

 
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Posted by on June 27, 2015 in Appetizers, English, Recipe, Seafood

 

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