Tag Archives: seafood

How to Make Korean Spicy Tofu & Seafood Soup ซุปเต้าหู้อ่อนซีฟู้ด สไตล์เกาหลี

Serves: 1-2 (with rice)

170g Silken Tofu
1 cup Chicken Stock
1 cup Mixed Seafood
1 tsp Oil
2 Tbsp Korean Chilli Flakes (gochugaru)
1/4 Onion, chopped
1 Tbsp Garlic, chopped
2 tsp Fish Sauce
1 Egg
1 Tbsp Spring Onions, Chopped
1-2 tsp Sesame Oil


ตอนเราเรียนมหาลัย อาหารเกาหลีถือเป็นหนึ่งในอาหารยอดฮิตเวลารวมตัวกัน
เพราะอาหารรสชาติถูกปาก
ต่างคนต่างสั่ง ง่ายดี
และแต่ละร้านจะมีเครื่องเคียงมาให้เยอะมากๆ
บางร้านมีเครื่องเคียงมาเติมให้ฟรี

เราชอบความน่ารักของชามข้าว
ที่จะมาในชามสเตนเลสกลมๆ น่ารัก
อาหารประเภทบาร์บีคิว เช่น บุลโกกิ จะมาในจานร้อน (ซึ่งไม่แน่ใจว่าสะอาดซักแค่ไหน แต่อันนั้นไม่ใช่เรื่องสำคัญ)
อาหารประเภทซุปหรือสตูว์ จะมาในชามหิน (dolsot) สีดำๆ นี่ก็ร้อนมาเหมือนกัน เพราะเค้าต้มในชามนี้ แล้วยกมาเสิร์ฟเลย
ข้าวบิบิมบับ ก็มาในชามหินแบบนี้ค่ะ

อย่างเดียวเลยที่มีปัญหากับอาหารเกาหลี
คือ ตะเกียบเหล็ก
ตะเกียบบางๆ เรียวๆ ยาวๆ
จับไม่ค่อยถนัด เพราะไม่ชิน
กินๆไป ตะคริวจะกินนิ้ว

สูตรอาหารวันนี้ เป็นเมนูที่เราสั่งทานบ่อยมากๆ
ชื่อ ซุนดูบูจีเก
ชอบเต้าหู้อยู่แล้ว
และยิ่งเต้าหู้อ่อนด้วย แพ้ทางค่ะ
ซุปร้อนๆข้นๆ เต้าหู้นิ่มๆ
ซีฟู้ดหนึบๆ
ข้าวญี่ปุ่นร้อนๆ หืมมมม


170 กรัม เต้าหู้อ่อน
1 ถ้วย น้ำซุปไก่
1 ถ้วย ซีฟู้ด เช่น ปลาหมึก กุ้ง หอยลาย
1 ชช. น้ำมัน
2 ชต. พริกป่นเกาหลี (โคชูการุ)
1/4 หอมหัวใหญ่ หั่นซอย
1 ชต. กระเทียมสับ
2 ชช. น้ำปลา
1 ไข่ไก่
1 ชต. ต้มหอม หั่นซอย
1-2 ชช. น้ำมันงา

How to Make Hokkien Fried Rice ข้าวผัดฮกเกี้ยน

Serves: 2

2 Eggs, beaten
3 cups Day-old Rice (cooked from 1 cup raw Thai Jasmine Rice)
60g Carrots, diced
3 Dried Shiitake Mushrooms, soaked until soft, sliced
60g Fine Asparagus, sliced
125g Prawns, cut into small pieces
75g Squid, cut into small pieces
1.5 cups Water
2 Tbsp Oyster Sauce
2 Tbsp Light Soy Sauce
1 Tbsp Dark Sweet Soy Sauce
2 Tbsp Tapioca Flour, mixed with 3 Tbsp Water
1 tsp Sesame Oil
A sprinkle White Pepper Powder
Oil

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2 ไข่ ตีให้เข้ากัน
3 ถ้วย ข้าวสวยสุกค้างคืน (หุงจากข้าวหอมมะลิดิบ 1 ถ้วย)
60 กรัม แครอท หั่นเต๋า
3 เห็ดหอมแห้ง แช่น้ำให้นิ่ม หั่นบางๆ
60 กรัม หน่อไม้ฝรั่งอ่อน หั่นท่อนเล็กๆ
125 กรัม กุ้ง หั่นชิ้นเล็ก
75 กรัม ปลาหมึก หั่นชิ้นเล็ก
1.5 ถ้วย น้ำสะอาด
2 ชต. ซอสหอยนางรม
2 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
2 ชต. แป้งมัน ผสมน้ำสะอาด 3 ชต.
1 ชช. น้ำมันงา
พริกไทยป่น
น้ำมัน

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Hokkien Fried Rice

Course Main Course
Cuisine Chinese
Keyword Chinese, Fried Rice, Prawn, Squid
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 2 Eggs beaten
  • 3 cups Day-old Rice cooked from 1 cup raw Thai Jasmine Rice
  • 60 g Carrots diced
  • 3 Dried Shiitake Mushrooms soaked until soft, sliced
  • 60 g Fine Asparagus sliced
  • 125 g Prawns cut into small pieces
  • 75 g Squid cut into small pieces
  • 1.5 cups Water
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Sweet Soy Sauce
  • 2 Tbsp Tapioca Flour mixed with 3 Tbsp Water
  • 1 tsp Sesame Oil
  • White Pepper Powder to sprinke
  • Oil

Instructions

  • Heat oil in pan on high heat.
  • Add the beaten eggs to the pan, leave for 30 seconds
  • Add the rice over the the cooking eggs
  • Gently break up the rice until each grain is seperated while mixing the rice with the egg
  • Transfer the egg fried rice to a plate
  • Heat oil in a pan on high heat.
  • Add carrots and fry for a minute
  • Add mushrooms and fry for 30 seconds
  • Add asparagus and fry for a minute
  • Transfer the fried vegetables to a plate
  • Heat oil in a pan on high heat.
  • Add the prawns and fry until half cooked
  • Add the squid and fry until half cooked
  • Add water, oyster sauce, light soy sauce and sweet dark soy sauce. Bring to a boil
  • Mix tapioca and water in small bowl and slowly pour the mixture in the pan while stirring continously until the sauce thickens
  • Add the fried vegetables to the sauce
  • Turn off the heat and add sesame oil and a sprinke of white pepper
  • Serve the egg fried rice on a place and pour the seafood + vegetables sauce over the rice.

Video

How to Make Prawns “Baked” with Glass Noodles กุ้งอบวุ้นเส้น

This recipe actually requires no baking, but is a direct translation from the Thai name.

The word “bake” in Thai (“ob”), doesn’t necessarily always mean “oven baking”, but rather a wide variety of cooking method which requires cooking things in a sealed vessel, most of which do NOT require an oven, including this recipe.

Serves: 2

80g Dried Glass Noodles, soaked in water for 15 mins

20g Garlic

20g Ginger, sliced

20g Coriander Roots, bruised

250ml Chicken Stock

2 Tbsp Oil

2 Tbsp Oyster Sauce

2 Tbsp Soy Sauce

1 Tbsp Sesame Oil

1 Tbsp Sweet Dark Soy Sauce (or Kecap Manis)

12 Black Peppercorn, crushed

150g Prawns, cleaned and de-veined

225g Celery, cut into 2 inch pieces

1 Tbsp Coriander Leaves

Dipping Sauce:

10g Garlic

5-10g Green Chillies

1 Tbsp Sugar

2 Tbsp Lime Juice

2 Tbsp Fish Sauce

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80 กรัม วุ้นเส้น แช่น้ำ 15 นาที

20 กรัม กระเทียม

20 กรัม ขิง หั่นบาง

20 กรัม รากผักชี ทุบพอช้ำ

250 มล. น้ำซุปไก่

2 ชต. น้ำมันพืช

2 ชต. น้ำมันหอย

2 ชต. ซีอิ๊วขาว

1 ชต. น้ำมันงา

1 ชต. ซีอิ๊วดำหวาน

12 พริกไทยดำ บุบ

150 กรัม กุ้ง ล้าง ผ่าหลัง

225 กรัม คึ่นช่าย หั่นท่อน

1 ชต. ผักชี น้ำจิ้ม

10 กรัม กระเทียม

5-10 กรัม พริกเขียว

1 ชต. น้ำตาล

2 ชต. น้ำมะนาว

2 ชต. น้ำปลา

How to Make Seafood Paella ปาเอญ่า ข้าวผัดสเปน

Recipe adapted from https://www.spainonafork.com/authentic-spanish-seafood-paella-recipe/

Serves: 2-3

1 Red Pepper

1 Tube Squid, cut into 1 inch squares

1 Onion, chopped

3 cloves Garlic, chopped

1 tsp Smoked Paprika

1 tsp Hot Paprika

1/2 tsp Black Peppercorn, grounded

1/4 cup Green Beans

1/2 cup Tomato Puree

1 cup Round Rice

2 cups Fish Stock

1/8 tsp Saffron

50g Frozen Cooked Clams (No Shells)

6-8 Prawns, peeled and de-veined

6-8 Frozen Cooked Clams (with Shells)

2 Tbsp Parsley, chopped

Oil

Salt

1 Lemon, cut into wedges, to serve

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1 พริกหยวกแดง

1 ปลาหมึกกล้วย หั่นเป็นชิ้น 1 นิ้ว

1 หอมใหญ่ หั่นเป็นชิ้นเล็กๆ

3 กลีบ กระเทียม สับ

1 ชช. ผงปาปริก้าแบบรมควัน

1 ชช. ผงปาปริก้าแบบเผ็ด

1/2 ชช. พริกไทยดำบดหยาบ

1/4 ถ้วย ถั่วแขก

1/2 ถ้วย เนื้อมะเขือเทศ

1 ถ้วย ข้าวปาเอญ่า (หรือข้าวซูชิ ล้างน้ำก่อนหลายๆรอบ)

2 ถ้วย น้ำซุป

1/8 ชช. หญ้าฝรั่น

50 กรัม หอยตลับสุกแล้วแช่แข็ง ไร้เปลือก เนื้ออย่างเดียว

6-8 กุ้ง

6-8 หอยตลับสุกแล้วแช่แข็ง ติดเปลือก

2 ชต. ใบพาร์สลี่ หั่น

น้ำมันมะกอก

เกลือ

1 มะนาว หั่นเป็นชิ้นๆสำหรับเสิร์ฟ

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Seafood Paella

Course Main Course
Cuisine European, Spanish
Keyword Clams, European, Prawns, Seafood, Spanish, Squid
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 people

Equipment

  • Air Fryer

Ingredients

  • 1 Red Pepper
  • 1 Tube Squid cut into 1 inch squares
  • 1 Onion chopped
  • 3 cloves Garlic chopped
  • 1 tsp Smoked Paprika
  • 1 tsp Hot Paprika
  • 1/2 tsp Black Peppercorn grounded
  • 1/4 cup Green Beans
  • 1/2 cup Tomato Puree
  • 1 cup Round Rice
  • 2 cups Fish Stock
  • 1/8 tsp Saffron
  • 50 g Frozen Cooked Clams No Shells
  • 6-8 Prawns peeled and de-veined
  • 6-8 Frozen Cooked Clams with Shells
  • 2 Tbsp Parsley chopped
  • Oil
  • Salt
  • 1 Lemon cut into wedges, to serve

Instructions

  • In an air fryer or oven, char the red peppers. Once cool cut the red peppers into thick strips
  • In a pan, add the oil and salt. Medium heat.
  • Add the squid and let it cook for 2 minutes and transfer to a plate
  • Add the onions and garilc. Saute until soft.
  • Add smoked paprika, hot paprika and black peppercorn. Mix well.
  • Add the green beans and tomato puree. Fry for 2 mins
  • Add the squid back into the pan
  • Add the rice into the pan. Mix gently.
  • Add the fish stock and gently stir to evenly distribute the rice. No more stirring from this point on.
  • Evenly distribute the frozen clams(without shell) across the pan.
  • Add the saffron and bring to a boil. Leave for 5 mins.
  • Place the prawns, roasted peppers and frozen clam (with shell) on top on the boiling rice. Cook for 4 mins then flip the prawns over. Leave for another minute
  • Reduce heat to low-medium. Simmer for 5-7 minutes, until most of the broth is absorbed
  • Drizzle olive oil over the top and around the edges
  • Cook for 1 min on high heat.
  • Cover with a lid. Turn off the heat. Rest for 10 mins.
  • Sprinkle chopped parsley over the top and serve

Video

How to Make Thai Stir-Fried Squid with Salted Egg ปลาหมึกผัดไข่เค็ม

Serves: 2

300g squid

2 salted egg yolks, with some egg whites

2 Tbsp Thai Chilli Jam

1 Tbsp Oyster Sauce

1 Tbsp Soy Sauce

1 tsp Sugar

2 Tbsp Water

2 Tbsp Oil

1 Tbsp Garlic, minced

1 Red Chilli, minced

1 Onion

1 Mild Red Chilli

1 Mild Green Chilli

1/4 cup Celery

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Indian Mussels Fry

Recipe adapted from http://allrecipes.co.in/recipe/11852/mussels-fry.aspx

Serves: 2

What you need:
  • 200g Frozen mussels
  • 2 Tbsp Coconut oil
  • 1 Tbsp Ginger, minced
  • 1 Tbsp Garlic, minced
  • 2 Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 5 Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Fennel seeds
How to put this together:
  1. Bring a pot of water to boil, add frozen mussels, leave for 1 mins. Drain.
  2. Heat oil on low heat, add minced ginger + garlic. Fry until fragrant.
  3. Add onions. Fry until translucent.
  4. Add tomatoes + green chillies + curry leaves. Fry until tomato is soft.
  5. Add tumeric powder + chilli powder + coriander powder + garam masala + fennel seeds. Fry until fragrant. Add a splash of water to prevent it from burning.
  6. Add mussels. Fry until well browned & dry.
  7. Taste & season with salt.
  8. Serve with rice or chapati

Pasta with Prawns and Pistachio Pesto

Inspired by a dish we had at a restaurant on our recent trip to Puglia

Serves: 2

What you need

  • 200g Dried pasta
  • 6-8 Prawns, peeled & de-veined
  • 90g Pistachio kernels (NOT roasted)
  • 10g Pistachio kernels – finely chopped (for garnish)
  • 50ml Olive oil
  • 2 cloves Garlic
  • 10-12 Cherry tomatoes
  • 200g Canned lobster bisque soup
  • 25ml Vermouth or Brandy
  • A handful of basil, roughly chopped
  • Salt & Pepper

How to put this together

  1. Make the pesto by blending together 90g pistachio kernels + a pinch of slat + olive oil. Leave aside until needed.
  2. Heat 1T oil in a pan on medium-high heat. Add prawns. Fry until half done. Transfer to a plate.
  3. Heat 1T oil in the same pan, add garlic + cherry tomatoes. Fry until fragrant. Take care not to burn the garlic.
  4. Add lobster bisque soup. Bring to boil.
  5. Add pesto. Mix well.
  6. Add Brandy. Reduce to a simmer. Taste & season with salt and pepper
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Add pasta to the sauce with some pasta water. Mix well.
  9. Take off heat. Add chopped basil. Stir through.
  10. Serve immediately, sprinkled with finely chopped pistachio

 

Sicilian Pasta with Sardine, Fennel, and Pine Nuts

Recipe adapted from http://www.waitrose.com/home/recipes/recipe_directory/s/sicilian_sardine_and_fennel_pasta.html

Serves: 2

What you need:
  • 200 g Dried pasta (spaghetti, fettucine, linguine)
  • 2 Tbsp Oil
  • 120 g Tinned sardine in oil, drained (90g drained weight)
  • 1 bulb Fennel, trim off the top (reserving the fronds), bulb thinly sliced
  • 1 Onion, thinly sliced
  • 1 clove Garlic, minced
  • 1/4 tsp Chilli flakes
  • 2 Tbsp Currants (or raisins, sultanas)
  • 2 Tbsp Pine nuts, pan toasted
  • 2 Tbsp Bread crumbs, pan toasted
  • Juice of half a lemon
How to put this together:
  1. Heat oil in a pan over low-medium heat. Add sliced fennel + onions. Fry slowly until they’re soft and caramelised. Don’t rush this step.
  2. Add garlic + chilli flakes + currants. Fry until fragrant.
  3. Add drained sardine. Mix well. Taste & season with salt
  4. Add pine nuts. Mix well.
  5. Add lemon juice. Mix well. Taste & season.
  6. Turn off the heat (unless you started cooking pasta while the sauce was simmering)
  7. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  8. Bring the sauce back up to heat, add pasta to the sauce with some pasta water. Mix well.
  9. Transfer pasta to serving plates. Sprinkle over toasted bread crumbs and garnish with picked fennel fronds. Serve immediately.

Soft Mussel Omelette (ออส่วนหอยแมลงภู่)

Serves: 2

What you need:
  • 1 cup Frozen mussels (or oyster, or mixed seafood)
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions, chopped
  • 1 Tbsp Coriander, chopped
  • 3 Tbsp Oil
  • 1 clove Garlic, minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2T Srirasha sauce
  • 2T Thai sweet chilli sauce
How to put this together:
  1. In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  2. Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  3. In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  4. Add drained mussels to the sauce mixture. Mix well.
  5. Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  6. Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  7. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  8. While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  9. Serve on top of beansprouts
  10.  

    Serve immediately with dipping sauce.

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Mussel Soft Omelette

Course Main Course, Side Dish
Cuisine Chinese, Thai
Keyword Chinese, Mussel, Omelette, Thai
Prep Time 5 minutes
Cook Time 13 minutes
Servings 1 person

Ingredients

  • 1 cup Frozen mussels or oyster, or mixed seafood
  • 2 Tbsp Tapioca flour
  • 4 Tbsp Water
  • 1 Tbsp Thai seasoning sauce I use golden mountain brand
  • 1 tsp Soy sauce
  • A pinch of Pepper powder
  • 1 Tbsp Spring onions chopped
  • 1 Tbsp Coriander chopped
  • 3 Tbsp Oil
  • 1 clove Garlic minced
  • 2 eggs
  • 2 cups Beansprouts
  • 2 Tbsp Srirasha sauce
  • 2 Tbsp Thai sweet chilli sauce

Instructions

  • Make dipping sauce by mixing together sriracha sauce + sweet chilli sauce. Mix well.
  • In a pot, bring 4 cups of water to boil. Blanch mussels until just cooked. Drain. Set aside.
  • In a bowl, add tapioca flour + water + seasoning sauce + soy sauce + pepper + spring onions + coriander. Mix well. Give it a taste if you want, and adjust seasoning.
  • Add drained mussels to the sauce mixture. Mix well.
  • Heat 1 Tbsp oil in a pan on high heat. Add beansprouts. Fast fry until just done. About 30 secs – 1 min. Transfer to serving plate.
  • Heat 2 Tbsp oil in a pan on medium heat. Add garlic. Fry until fragrant.
  • Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks.
  • While the eggs are still runny, add mussel mixture. Fry quickly until all everything is well mixed. Egg & tapioca mixture should still be soft & gooey.
  • Place on top of beansprouts
  • Serve immediately with dipping sauce.

Thai “Clay Pot” Crab/Prawns with Vermicelli (ปูอบวุ้นเส้น / กุ้งอบวุ้นเส้น)

These are traditionally served in single-portion clay pots in Thailand.

Serves: 2

What you need

  • 80g Dried Vermicelli (Glass noodles), soaked in water for 30 mins
  • 1-2 cups Crab claws or Prawns
  • 100g Bacon (unsmoked)
  • 1 cup Chicken stock (or water)
  • 2 Tbsp Oyster sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • 1 Tbsp Thai sweet soy sauce (or Kecap manis)
  • 1 tsp Black peppercorn, crushed
  • 5 cloves Garlic, crushed
  • 5 slices Ginger
  • 1 cup Celery, thinly sliced
  • Oil

Dipping Sauce

  • 2 Green chillies
  • 2 cloves Garlic
  • 1 Tbsp Fish sauce
  • 1 Tbsp Lime juice
  • 1/2 tsp Sugar

How to put this together

  1. Make the dipping sauce by pounding together chillis + garlic. Add fish sauce + lime juice + sugar. Mix well, taste, and adjust flavour to your liking.
  2. Drain vermicelli, put in a bowl.
  3. Add chicken stock (or water) + oyster sauce + soy sauce + sesame oil + sweet soy sauce + black peppercorn
  4. Heat 1 tsp oil in a pan, add garlic + ginger. Fry until fragrant. Add to vermicelli.
  5. Mix vermicelli well with seasoning.
  6. Add crab claws (or prawns). Mix well. Leave to marinade for 15 mins.
  7. In a deep pan (not on heat), line the bottom with bacon.
  8. Put the pan on medium heat and cook the bacon for 30 seconds
  9. Pour vermicelli mixture into the pan. Turn the heat up to high, and bring to boil.
  10. Taste & season.
  11. Put the lid on, and turn the heat back down to medium.
  12. Keep cooking – checking every few mins – until most liquid evaporates
  13. Add sliced celery. Mix briefly.
  14. Put the lid back on. Cook until the celery is cooked to your liking.
  15. Take off the heat. Serve immediately with dipping sauce.

Fjellskal Fisketorget, Bergen

You gotta eat seafood when you’re in Bergen

This restaurant is right on the waterfront, and seems to be very popular with tourists. It’s on the other side of the harbour from Bryggen. Actually, you get a pretty nice view of Bryggen from the restaurant.

This is not a formal restaurant – it has more of a market feel, but not quite market-y

They have two seating areas, inside the market area and outside closer to the water. It was slightly chilly the evening we were there so we were glad for inside seats. They have ikea blankets available at every seats though, so fear not.

The seafood is very fresh. Yes, it is expensive, but everything is eye-wateringly expensive in Norway. It’s £4 for a small bottle of water. This is NOT a country you can travel on the cheap.

The service was amazing. Once we were seated, immediately came a bottle of water (phew! I couldn’t bear to pay for another bottle of water). The waiting staff were very friendly and took the time to explain the menu and answer any questions we had.

Now, the food!

King crab and mussels. Served with mayonnaise and salad

Crab meat was fresh and goes well with mayonnaise. Mussels were just the right size, not too big like NZ mussels, and again fresh.

We did see a group of Chinese tourists ordering up a storm, then I realised (too late) I could’ve asked for soy sauce!!

Hake, marinated & oven baked. Served with roast potatoes & salad

Fish is fresh. Potato is yummy. Nom nom nom

It was a cold night, but my hubby was convinced he needed ice cream.

This is NOT part of the same restaurant, but we (he) saw this on the way in.

So we had ice cream on a very cold night. He wanted to eat while we walk back to the hotel. I would’ve died in the freezing cold, and refused to move until we finished it.

Menu, location, etc: http://www.fjellskal.com/

Spicy Clam Spaghetti (สปาเก็ตตี้หอยลายผัดเผ็ด)

Spaghetti alle vongole is my hubby’s favourite Italian dish. This gets ordered if it’s on the menu.

Here’s a spicy twist on the dish – and one of the most requested dish for dinner

Serves: 2

What you need:
  • 170g Dried spaghetti
  • 1.5 cups Frozen clam meat
  • 2 cups Frozen clam with shells
  • 3 Tbsp Garlic, thinly sliced
  • 10-15 Dried chillies, cut into small pieces
  • 1/2 tsp Chilli powder (for colour)
  • 1/2 cup Vermouth or white wine
  • 2 Tbsp Olive oil
  • A handful of chopped Parsley or Basil
  • Salt
How to put this together:
  1. In a large pot, add lots of water and a general amount of salt. Check cooking time guideline on the packet. Add spaghetti and keep an eye on it.
  2. In a pan, add olive oil + garlic. Cook on medium heat until fragrant.
  3. Add dried chillies. Cook until fragrant.
  4. Add chilli powder + vermouth. Bring to boil.
  5. Add salt to season.
  6. Add clam meat + clam with shells. Taste & season.
  7. Before the spaghetti gets to the al dente state (it should still be very bite-y in the middle) – use tongs to transfer spaghetti into the clam pan. Add a few splashes of pasta water into the pan if required.
  8. Cook spaghetti in clam juice & wine for a few minutes. Until all the liquid evaporates and pasta is al dente. Add more pasta water if the pasta is not yet cooked to your liking.
  9. Add chopped parsley/basil. Mix well.
  10. Serve immediately.

Seafood Tom Yum Soup (ต้มยำทะเล)

Serves: 4

What you need

  • 4 cups Seafood of your choice. You can use prawns, fish, squid, etc. Or a mixture of them.
  • 300 g Mushroom, cut into medium size pieces.
  • 750 ml Water (or chicken stock)
  • 5 Large dried chillies
  • 10 Small dried chillies
  • 1/4 cups Shallots, cut into medium chunks
  • 2 Tbsp Garlic, cut into medium chunks
  • 4 Tbsp oil
  • 2 Lemongrass, cut into 2 inch chunks
  • 8 slices Galangal
  • 10 Kaffir lime leaves
  • 5 Tbsp Tamarind concentrate
  • 5 Tbsp Fish sauce
  • 2 tsp Sugar
  • 2 Tbsp Coriander leaves, chopped

How to put this together

  1. On low-medium heat, heat 1 Tbsp oil in pan. Add large dried chillies, fry/oil-roast until fragrant. Transfer to a bowl, including the oil.
  2. In the same pan, heat another 1 Tbsp oil. Add small dried chillies, fry/oil-roast until fragrant. Transfer to the same bowl.
  3. Repeat the same with shallots
  4. Repeat the same with garlic
  5. Grind together the roasted mixture (oil included) until you get a chilli paste (I use magic bullet). Add more oil to help it along, if required.
  6. In a pot, add water + lemongrass + galangal. Bring to boil.
  7. Add mushroom. Bring to boil.
  8. Add chilli paste. Dissolve well.
  9. Add kaffir lime leaves + tamarind concentrate + fish sauce + sugar.
  10. Taste & season. The flavour should be quite concentrated at this point – it will dilute when we add seafood.
  11. Bring the soup to a heavy boil – add seafood pieces. IMPORTANT: make sure the soup is fully boiling before you add seafood. You want them to cook quickly. Also, do NOT stir immediately after you’ve added seafood – otherwise you’ll end up with a very fishy (not in a good seafood fishy way) soup. Leave them to cook.
  12. When the soup is boiling again, give it a gentle stir.
  13. Taste & season.
  14. Serve immediately, sprinkled with chopped coriander leaves, with steamed jasmine rice.

Rice Soup with Prawns (ข้าวต้มกุ้ง)

Home comfort food – perfect for winter days!

Serves: 2

What you need

  • 2 cups Cooked jasmine rice (approx. 1 cup raw rice)
  • 1 cup Prawns, cut into small pieces
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Oil
  • 750 ml Water or chicken stock
  • 3 slices Galangal
  • 3 Tbsp Soy sauce
  • 1 Tbsp Oyster sauce
  • 1/2 tsp Cracked black pepper
  • 1 tsp Sugar
  • 1/2 tsp salt
  • 1 Tbsp Coriander leaves, chopped

Condiments

  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Bring water to boil, add galangal. Season with 2 Tbsp soy sauce + sugar + salt. Taste & season. Keep it on simmer.
  2. Heat oil in a pan, add garlic, fry until fragrant.
  3. Add prawns, fry for 30 seconds. Add 1 Tbsp soys sauce + oyster sauce + cracked pepper. Taste & season. Take off heat.
  4. Put 1 cup of rice in each bowl. Pour the soup over. Top with prawns.
  5. Sprinkle with coriander leaves.
  6. Serve immediately, with condiments on the side.

Scott’s, Mayfair

Feeling fancy? Keen to impress someone? Feel like you deserve a treat?

Go to Scott’s – the food is superb, the restaurant is gorgeous, and the service is top notch.

It’s so pretty on the outside

…and pretty on the inside

Now, the food 🙂

Scott’s is a seafood restaurant – so be sure to order something seafood-y from their menu

Plateau de fruits de mer

This is half portion (!) for two

Zoom ZOOM ZOOM

It’s just so so so SO much seafood!

…and fresh fresh fresh

The condiments & the eating weapons

Char grilled squid, with nduja sausage, quinoa, preserved lemon, and rocket

The squid is super tender, and so flavoursome!

Roasted cod, with mixed beans, chorizo, and padron peppers

Great piece of fish, amazing chorizo, amazing flavour combination

Side serving of roasted winter root vegetables

Bakewell pudding, served with almond ice cream

To. Die. For.

Panna cotta

Ah-mazing

Menu, location, etc: https://www.scotts-restaurant.com/