Posts Tagged ‘seafood’
Thai Green Curry Seafood Noodles
Posted on: August 18, 2012
- In: Cooking | Food | Thai
- 2 Comments
Another modified dish, this time a Thai inspired green curry seafood noodles. The actual reason for making this was to use up this small tub of crab meat that I had totally forgotten about.
Moules marinières
Posted on: December 11, 2011
- In: Cooking | Food | French
- 5 Comments
Moules marinières is probably one of the simplest French dishes to cook if you’re lazy or in a hurry. Start by throwing a thick slice of butter into a big pot.
Paella
Posted on: April 21, 2011
- In: Cooking | Food | Spanish
- 2 Comments
Paella is a rice-based dish that originated in the mid-19th century in Valencia, Spain. Ironically although most of us associate the paella with Spain, the Spaniards themselves associate the paella with Valenica instead of Spain.
Well no matter if it’s Valencia or Spain, a paella is still a delicious and hearty meal – great for families to share! There are 3 main types of paella: the paella valenciana (Valencian), paella de marisco (seafood) and paella mixta (mixed).
As the paella valenciana was originally peasant food, the meat in it tended to be either chicken or rabbit and sometimes snails were added as well. The paella de marisco swaps out those meats for seafood and the paella mixta is basically a freestyle paella, although the most common is to use seafood with chicken and that is what I went for.
[Melaka] 7 Pescados Fishermans
Posted on: September 18, 2010
- In: Food | Reviews
- 3 Comments
As many would know, Melaka was once a Portuguese colony and even now, there are still ethnic Portuguese living in Melaka, descended from those early 17th century colonists. Most of them stay together in one area near the sea, created by the government and known as the Portuguese Settlement.
A simple Italian seafood dinner
Posted on: March 18, 2010
- In: Cooking | Food | Italian
- 2 Comments
For this dinner I put together 2 seafood dishes from Marcella Hazan’s cookbook: spaghetti with scallop sauce with olive oil, garlic and pepper; and grilled swordfish steaks, Sicilian salmoriglio style.
Pek Kio Seafood Delights
Posted on: March 11, 2010
Pek Kio is a quiet neighborhood located between Little India and Novena, and this is where Pek Kio Food Centre is located, home of the famous Wah Kee Prawn Noodles which I blogged about earlier on.
But it is also home to this seafood zi char stall that is quite popular there for their delicious seafood!
Tokyo 2009: Kaikaya
Posted on: January 7, 2010
- In: Food | Japanese | Reviews
- 5 Comments
「とある異国のとある港町、ナゾのジャパニーズが営む、魚がやたらうまいナゾの店」を渋谷の町はずれにワープさせたら…それが当店です。毎日を忙しく過す 皆様の心が和む、開放的な空間でありたいと思い、サブネームを「BY THE SEA」とさせて頂きました。 Here you are!
In their words, imagine a place in the country, a port town. In this town, there is a restaurant owned by a mysterious Japanese man who cooks marvelous seafood dishes, and this were to be transferred to the edge of Shibuya, that’s where our restaurant is!
We put the sub name ” By The Sea” along with KAIKAYA because we wish to offer a comfortable open atmosphere to those who lead a busy life and look for relaxation. Here you are!!
Kaikaya is a great seafood izakaya in the Shibuya neighbourhood that specialises in cooking Japanese fusion cuisine. They take traditional Japanese seafood dishes and then give them a contemporary European twist.
Tokyo 2009: Uoshin Nogizaka
Posted on: January 6, 2010
- In: Food | Japanese | Reviews
- Leave a Comment
Uoshin is a chain izakaya with 5 outlets across Tokyo but the one in Nogizaka is the coolest one as it is built on the premises of an old gas stand and Coca-Cola cafe with the original furnishings left intact.
They are a seafood izakaya meaning they specialise in fresh seafood dishes where you can see the fishes laid out on ice at the counter like in a fish market. The food is good and it’s a lively and hip place.
Ceviche
Posted on: August 24, 2009
- In: Food
- Leave a Comment
Sorry! This is just the preparation picture, I got lazy. This is tuna ‘cooked’ by marinating it with lemon & lime juice for several hours, the texture is amazing. I eat it with warm tortillas.
Who just ate here