啊叁海鲜Seafood Asam Pedas

海鲜羹Seafood Soup

酸辣酱蛤蜊Clam in Sour and Spicy Sauce

Ingredients:
1.5 kg                 Clam
2 tbsp                 Chopped Ginger
 1 tbsp                Chopped Garlic
1/2 cup               Water
Sour and Spicy Sauce:
1 tbsp                  Chili Sauce
3 tbsp                  Tomato Ketchup
 2 tbsp                 Sugar
 1 tbsp                 Apple Cider Vinegar
 1/2 tsp               Oyster Sauce
     1 no                 Beaten Egg
 1/2 tbsp corn starch dissolved in 1/2 cup water
 2 tbsp               Grapeseed Oil
  Some chopped cilantro (coriander leaves) for garnishing
Method:
1)  Rinse the clam with cold water and pat dry it.
2)  Heat up a wok and add the grapeseed oil.
3)  When the oil is hot, add the chopped garlic and ginger to stir-fry until aromatic, then add in the clam.
4)  Than add in sour and spicy sauce mixture, except the egg  .
5)  Adding 1/2 cup of water to cook the clam till the shell fully open before adding the corn starch solution.
6)  Bring the gravy to boil (add some more water if needed) and then add the beaten egg.
7)  Let it cook for about 1 minute or until the egg is set.
8)  Dish out and garnish with chopped Cilantro.
0)  Serve immediately.

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鳗鱼酱帆立Hotate In Unagi Sauce

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蚝煎Fried Oyster with Eggs

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参巴酱炒臭豆花枝Sambal Petai with Squids

Grilled Teriyaki Squid (Ika Teriyaki) 日式照烧烏賊

Recipe Adapted From Wokkingmum

 Ingredients:
   2 nos           Medium Squid, innards removed and cleaned
   1 tbsp          Sake
   3 tbsp          Mirin
   3 tbsp          Light Soy Sauce
2/3 tbsp          Brown Sugar
   1 tbsp          Grapeseed Oil
Method:
1)  Marinade the squid with sake, mirin, light soy sauce, brown sugar & grapeseed oil for at least half an hour.
2)  Preheat oven at 250 C for 5 minutes.
3)  Place squid in the greased baking pan.
4)  Grill the marinated squid in oven at temp. 250 C for 10 minutes.
5)  Slice the squid.
6)  Thicken the marinade sauce.
     (My sauce not so thick, so sauce not dark in color)
7)  Spoon the thicken teriyaki sauce over the grilled squid.
8)  Serve in hot.