Tag Archives: seafood

Kung Pao Cuttlefish // 宫堡魷魚

Kung Pao is one of my favourite chinese dishes. In Malaysia, they are normally stuffed into the yam “basket”. The 2 common choices are either chicken or cuttlefish. So today, I decided to try the cuttlefish. I have often seen this cuttlefish sold at the market but I just noticed today that they are actually not sold at the fresh seafood area but the frozen food shops. Interesting! They are normally soaked in water.

Serves 2-3 ppl

1 cuttlefish, blanched with hot water and cut
15 dried chillies, cut into 2 inches long
1 inch of ginger, sliced
1 onion, cut into 8 wedges
1 stalk of spring onion, cut into 2 inches long
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
1 tsp black vinegar 

1. Heat up a wok or large pan. Saute the dried chillies at low heat till dark colour. Dish up.
2. Heat up the cooking oil. Saute the sliced ginger till fragrant.
3. Add the onions and dried chillies. Saute for 2-3 mins.
4. Add in the cuttlefish and Ingredients A. Stir-fry at high heat for 2-3 mins.
5. Add the corn flour water. Mix well and serve hot.


Posted by on May 13, 2012 in Uncategorized


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Kam Heong Clams // 金香蜆

I’ve been into cooking seafood lately. Since our church moved to Wanchai, I’ve the chance to pop by the Wanchai market every Sunday after church. They have amazing varieties of fresh seafood and I love going there! So today’s menu is Kam Heong Clams or I should call it Kam Heong La La. In Malaysia, we call clams “la la”. No idea why ;P Kam Heong is a popular style in Malaysia with the aroma of curry leaves, which is not common at all in Hong Kong.

Serves 2-3 ppl

500g clams, soaked in salt water for an hour and drained
10 shallots, chopped
2-3 cloves of garlic, chopped
1/2 inch ginger, chopped
5 chili padi, chopped
a handful of dried prawns, soaked, drained and chopped
2 stalks of curry leaves
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
1/2 tsp soya bean paste (min see)
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
1 tbsp curry powder 

1. Heat up wok or large pan with cooking oil over medium heat.
2. Saute the dried prawns for 2-3 mins.
3. Add the shallots, garlic, ginger, chili padi and curry leaves. Stir-fry till aromatic.
4. Add in the clams and Ingredients A. Turn up the fire and stir fry thoroughly.
5. Cover the lid and cook for 2-3 mins. Add the corn flour water, mix well and serve hot.

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Posted by on May 13, 2012 in Uncategorized


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Chicken Soup with Scallops and Mushrooms

One of my buddies was not well (neither was I) and I thought it’d be nice to bring her some home-cooked food as a surprise. My mum used to boil this soup when I was young. It’s one of my favourites. It goes well with vermicelli, rice, noodles or just by itself. Simple and easy yet full of nutrition and yummy!

Serves 6-8ppl

1 chicken, skin removed
6-8 bowls of water
a handful of dried shiitake mushrooms, rinsed
a handful of dried scallops, rinsed
2 bulbs of garlic, without peeling

1. Put all the ingredients in a slow cooker.
2. Cook for 2-3 hours. Serve hot.

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Posted by on September 23, 2011 in Uncategorized


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Crab Mee Hoon

On the way home from work, I was pondering what to cook for dinner. My husband was not coming home for dinner so I wanted to cook something simple and yummy. I felt like eating fish head meehoon, a popular dish in Malaysia. But I didn’t fancy the trouble of frying the fish. I remember seeing a photo of crab meehoon before so I decided to cook that! I headed to the market and bought a flower crab. I took less than 30mins to finish cooking this dish and I was so satisfied with the taste 🙂

Serves 1-2

1 small flower crab (about 300g)
100g mee hoon (vermicelli)
250ml chicken broth
150ml evaporated milk
1 tomato, cut in 8
1 clove of garlic, finely chopped
2 inches of ginger, finely sliced
30-50g pickled mustard cabbage, cut into strips
1 stalk of spring onion, cut into 2 inches length
1 cup of water
1 tsp white pepper
1 tbsp shaoxing wine
dash of sesame oil
a knob of butter

1. Blanch the mee hoon with hot water, drain and set aside.
2. Melt the butter in a pan on medium heat. Add sesame oil.
3. Stir fry the garlic and ginger for 1-2mins.
4. Add the chicken broth and water. Let it boil.
5. Add the evaporated milk. Put in the flower crab, tomato and mustard cabbage.
6. Add the pepper and shaoxing wine. Cook for a few minutes till crab is red and cooked.
7. Pour the soup over the mee hoon and serve immediately.

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Posted by on July 27, 2011 in Uncategorized


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Steamed Crab with Ginger and Egg

I have never cooked crabs before. But on Sunday, while buying fish at the wet market, I started asking the seller how to cook  crabs. He taught me to steam it with ginger and egg. Since the crabs were so fresh, steaming was the best way to get its taste.

1 crab, about 1lbs
1 inch ginger, thinly sliced
1 egg, beaten
2 bay leaves

1. Clean the crab. Twist apart the legs and claws. Crack the legs and larger front claws with the back of the cleaver.
2. Put the ginger on the crab and pour in the egg.
3. Boil a pot of water with the bay leaves.
4. Steam the crab for 8-10mins.
5. Serve hot.

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Posted by on July 24, 2011 in Uncategorized


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Steamed Scallops with Garlic and Vermicelli

I was 1st introduced to this style of cooking scallops in HK. I really like how yummy they taste! It’s really easy and the whole process takes less than 15mins.

4 scallops
3-4 cloves of garlic, finely chopped
a handful of vermicelli

1. Soak the vermicelli in cold water for 8-10mins.
2. Roughly cut the vermicelli with a scissors, about 3-4 times.
3. Divide the vermicelli among the scallops.
4. Heat up 1 tbsp of oil and pour over the garlic.
5. Season the garlic with a dash of sesame oil, soy sauce and pepper.
6. Put the garlic on top of the vermicelli.
7. Boil a pot of water. Steam the scallops on high heat for 3 minutes.
8. Serve hot.

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Posted by on July 24, 2011 in Uncategorized


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Linguine alle Vongole

It’s the time of the week again – cooking for my cell group. Initially, I wanted to cook curry but since I am down with sore throat, headache and slight flu, thought curry will not be a good idea. One of my favourite pasta recipes is Linguine alle Vongole. This is my 2nd time cooking this recipe and the last time was 2 years ago. I have forgotten which recipe I cooked from so I went browsing thru a few recipes and came up with one of my own 🙂


500g linguine
3-4 dried chillies
3 cloves of garlic
1 tomato, chopped
a handful of parsley, chopped
3-4 fresh basil, chopped
1kg fresh clams, washed
200g squid (optional)
170ml, white wine
1/2 lemon
olive oil
sea salt and freshly ground black pepper


1. Boil a large pot of water. Add a little salt and olive oil. Once the water is boiling, cook the pasta according to packet instruction but minus 1-2 minutes.
2. Heat the olive oil in a large saucepan over a medium heat until hot. Add the garlic, dried chillies, tomatoes and half of the parsley. Stir for 2-3mins.
3. Add in the clams and squid. Stir for 1-2 mins then pour in the white wine. Add salt and pepper to taste. Cover the lid and cook for 3-4 mins. Stir them occasionally. Then, discard any clams that haven’t opened up.
4. Add in the remaining parsley and basil. Drain the pasta and into the pan.
5. Squeeze in the lemon and serve while it’s hot.

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Posted by on October 20, 2010 in Uncategorized


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