Squid Ink Spaghetti with Orange Cuttlefish

Introduction:

What a contrast in colour and fusion combination.

East meet West dish fusion.

Ingredient:

Spaghetti

One large cuttlefish

1 small bottle of Nortindal Tinta Calamar (Concentrated Squid Ink)

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Minced garlic

Olive oil

Salt and Pepper

 Method:

How to cook orange cuttlefish?

Click this link for details.

https://flofoodventure.wordpress.com/2015/06/17/orange-cuttlefish/

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Heat pan with some olive oil.

Sautéed minced garlic and add one to two tablespoons of concentrated squid ink.

Mixed well and bring to a boil.

Taste and adjust seasoning to your own taste bud.

Add the cooked spaghetti and blend together with the gravy.

This brand of squid ink is concentrated enough, you don’t need to specially purchase  Tonnarelli al nero di sepia spaghetti to cook this dish.

Divide the squid ink spaghetti into divided portion and top with several pieces of boiled orange cuttlefish.

For a robust flavour, sprinkle some Garlic Pepper before serving.

Orange cuttlefish squid ink spaghetti

Recommendation.

Check out at this link for more spaghetti dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-spaghetti/

Steamed Sea Bream with Garlic Black Bean Sauce

Introduction:

Running out of idea how to steam fish!

How about steaming fish with home made black bean and garlic sauce?

Ingredients:

1 large Sea Bream (butterfly)

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2 tablespoons black bean paste (minced)

2 tablespoons minced garlic

1 tablespoon Chilli Paste (optional)

1 tablespoon Hoisin sauce

1 tablespoon Plum Sauce

Dash of Chinese cooking wine (Hua Tiao Chiew)

Sesame Cooking Oil

Scallions

Cilantros

Fresh red chillies

Method:

Butterfly the fish and make few diagonal slashes on each side of the fish.

Place the fish on a metal plate in the steamer.

In a bowl, mixed the black bean paste, minced garlic, hoisin and plum sauce and Chinese cooking wine.

Spread the mixture over the entire top portion of the fish.

Steam the fish for about 10 to 20 minutes (depending on the size).

Discard the water from the fish.

Transfer the steamed fish into a large plate.

Spread the garnishing over the entire fish.

Heat up sesame oil in a small sauce pot and drizzle over the entire fish and garnishing.

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You may asked, why doused the fish with hot oil?

To release the flavour of the aromatics into the flesh of the fish especially using sesame oil instead of cooking oil.

Serve immediately.

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Recommendation:

Check out here for more interesting recipes on preparing fish.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

 

Green Curry Chicken

Introduction:

So far this is one of the best Thai green curry paste purchased from Bangkok.

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A quick fixed meal with tender chicken drumsticks which goes well with a hot plate of new harvested Thai rice.

Ingredients:

3 fresh large chicken drumsticks (chopped)

Bunch of lime leaves

2 to 3 stalks lemongrass (pounded, use the white portion only)

2 medium carrots (sliced)

1 packet Green Curry Paste

3 red chillies (sliced)

Coconut milk

Home prepare chicken stock

Fish Sauce

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Method:

In a pot, add some cooking oil over medium heat and add the green curry paste.

Add the chicken pieces into the pot and mixed well.

Cook for about 2 minutes or until the paste is fragrant.

Stir in the sliced carrots, pounded lemongrass stalks, sliced red chillies and lime leaves.

Add your desired home prepared chicken stock and finally the coconut milk.

Bring to a high boil and add fish sauce.

Taste and adjust the seasoning.

Cooked until the chicken meat is tender.

Serve hot with a plate of white rice.

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For Thai dishes, I would normally served the dish in the traditional Thai ceramic hot pot.

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Recommendations:

Interested to know what types of Thai cuisine, I normally cooked at home, check out here.

https://flofoodventure.wordpress.com/category/taste-of-thailand/

 

Double Boiled Soup – Prime Ribs with Pumpkin

Introduction:

There are many methods of preparing soup.

Today, I am using a double boiler with Micro Computer to prepare this yummilicious prime ribs with pumpkin soup.

Ingredients:

Half kilo prime pork ribs

Half medium size Kabocha Pumpkin

One pork bone (optional)

Salt to taste

Method:

Blanched the prime pork ribs. Drain and set aside.

With a spoon removed the seeds from the Kabocha Pumpkin. Trimmed and cut the pumpkin into chunks.

Place the prime pork ribs and pumpkin into the double boiler and cover with sufficient water.

Set the  cooking timer and cooked for about one hour and half hour.

Make sure not to excess the maximum water level before placing the ceramic pot.

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Sprinkle salt to taste and serve warm.

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Alternatively, you can also serve this double boiled soup without the ingredients like some restaurant.

Just strained the cooked ingredients and serve the tasty double boiled soup into smaller ceramic pots.

These ceramic pots comes together with the Iona  Double Boiler.

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Recommendations:

For more soupalicious ideas, checked out this link.

https://flofoodventure.wordpress.com/category/soupalicious/