28 Jul 2010
by wenain Italian, Seafood, health, vegetable
I have a friend that is salivating with the pictures that I put up here. The Reading Monk seems to love the food pictures that I put up so here’s another 2 pictures to add to the pool.
Because I haven’t had seafood marinara in a long time and there were some leftover squid from the last dish I did, I thought I might as well make it. The last few days were spicy or oriental flavoured so why not a bit of Italian? Although I sort of regretted not taking the trouble to go out into Granny’s garden at night to grab some fresh basil. It would have made a difference so instead, I piled up the dish with McComick’s Salt Free All-Purpose Seasoning. I also found that butter goes wonderfully when cooking with prawns and squid. The aroma of the stir fry is so delicious that you could taste the grilled buttered prawns i.e. I browned some of the prawns a bit.
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17 Jul 2010
by wenain Seafood, fish, sea, seafood, sustainability
Is it possible to eat sustainable fish in Malaysia? Rather, the question should be “Can we find fish that are caught in a sustainable way or in a sustainable environment?” This post is about these questions that popped up in my mind after reading a Twit about the fact that the global sea reserves will be depleted within the next 25 years.
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11 Jul 2010
by wenain Seafood, health, herbs, nasi ulam, nonya, prawn, seafood, tomyam, weight loss Tags: health, nonya
It’s nice to have a revisit of the Nasi Ulam that Granny made for me awhile back.
A new ingredient we added in was the bunga kantan or rather, torch ginger, to give it a different taste. Also, this time, instead of salted fish, she added in dried prawn.
The herbs as well as the torch ginger (in pink) / bunga kantan on the upper left of the picture.
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01 Apr 2009
by wenain Seafood, diet, fish, heart, low sodium, sweet peas Tags: low sodium
Ok, so the no-salt diet is not exactly that easy when one is in a different house. I’m now in Miri for a week and finally managed to have a lunch where I can make my own lunch. So here is a simple lunch that I normally eat during work and would have prepared the night before. Although this time, I made this during the day itself.
Hmm…preparation was easy. The multi-grain mix was the one that needed to be pre-soak an hour before as well as the frozen fish. The fish, I put them into water to defrost and in an hour, it was compeltely defrosted.
So, the finish food looks like this :
Carbo : 2 spoons of multigrain mix
Protein : Fish cook with garlic and tomyam
Veggies : Stir Fried Sweet peas + Oyster Mushrooms with Garlic
The multigrain was a pre-mix grain mixture I got from a supermarket that was imported by Taiwan. I think the name of the manufacturer was Sungrass Farms or something like that. It was pre-soak in water for an hour and cook in a pot until soft and most of the water has dried up. It’s a bit grey because of the black glutinous rice in it. It doesn’t taste too bad but I guess it helps that I cut down a lot of salt.
I love sweet peas. It’s great to eat and not so dried up. The oyster mushroom also helps because it doesn’t smell too strongly. Then again, the garlic helped a lot too. The garlic was chopped into small bits and stir-fried in a teaspoon of olive oil until it was slight browned and fragnant. Then I put the sweetpeas in and about 10 seconds later, the mushroom. Add in about 1/4 cup of water, a dash of pepper and about 1 teaspoon of balsamic vinegar for taste.
One thing I didn’t check was for leftover lemongrass and I think there was none. Anyway, have cut some garlic slices and totally forgot to put in some shallots. I rub about 1/2 teaspoon of tomyam paste on the fish. I put some water into a frying pan and poached the garlic + 1/2 teaspoon of the tomyam paste. Then added in more water and brought it quickly to a boil before I added the fish. Then I covered the pan and every few minutes, turned the fish so that it gets cook. I top up the water when it got too low. It turn out pretty nice and the fish tasted like it was steamed. The only problem was that I underestimated the salt content in that one teaspoon of tomyam paste so it ended up too salty. So, next time, it’s going to be 1/4 teaspoon of tomyam paste. I didn’t finish the fish and kept half for the next day.
So, this is a really nice meal. But, I now have to exercise hard because I’m heading out for dinner with parents to have crab and a favourite prawn dish that I can never get it done right in Kuching. Gulp!
30 May 2007
by wenain Red Lobster, Seafood, USA, food, lubbock, restaurant, sea, texas
Oh yeah, when I mean that it was eating at Alarming Crustacean, I wasn’t kidding. Eating lobster was an experience at the Red Lobster Restaurant at Lubbock. My boss’ wife wanted to have some of their lobsters and their huge snowshoe crab. And seriously, we polish them off as well as 2 bottles of wine between 4 people.
So, here’s the video for you all to enjoy. Again, the auto-focus is being a pain but just reinforces the fact that I need to get myself a flashlight or videolight for the handycam.
You know, it’s easier than I expected it to be and making videos has been a fun process so far. It’s not as boring as I thought it would be although it also still needs time to prepare it. But I need to find a source for music tracks that are royalty free or CC free.
Link to Red Lobster site. Funny thing about this website is that there Store Locator is not working at all or I’m not putting in the right searches. Then again, if you put in the search for Texas, nothing shows up anyway. Going to drop them a mail after this.
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