Or luak? I think that’s what its called here. This is how I made my own oyster omelette. Technically, seafood used is not an oyster but a small mussel.
Oyster Omelette My Way
Category: Seafood
Tuna Roll
For those of you who know me quite well, my TV is always showing the food channel 24/7. One thing they (the many tv programmes shown on channels 427, 433, 435…) like to showcase ‘lobster rolls’. Lobster rolls are simply lobster in a hotdog bun. Ha ha. Only the Westerners can make something so mundane into something so interesting and delicious.
Of course I didn’t have enough cash to buy a lobster just to make lobster roll. But I had tuna! Heh. The secret for making the best tuna roll? COLD tuna (so pop it in the fridge to chill after mashing them up with some mayo) and lots of vegetables and a warm bun. I used the hotdog buns at Giant from their in-house bakery. The rolls are firmer, softer, and definitely tastier.
Salmon Croquettes
Yesterday for lunch, I made salmon (pronounced sae-men) croquettes (kro-cats) “,)
I think in an earlier post I mentioned about begedil – ubiquitous delicious potato minced meat patties. I had a pack of frozen salmon meat which I had no idea what to do with except to make croquettes when I first spied them at Fassler. So yesterday, croquettes it was. However, when I finally opened the pack and took the meat out, I realised I could use it in a million other way. OK, more than just croquettes then.
After making them, they did look beautiful so I decided to make a little sauce. Without following any recipes, I decided to be like one of the Chopped contestants (my favourite show on telly). I blackened my one and only vegetable in the fridge(yellow capsicum) and then took off the skin and sliced them. Throw them into the blender, added some leftover sunflower seeds (from the vegetable salad pack), a wee bit of balsamic, olive oil and salt. The colour turned out brilliant! The taste, a bit salty/vinegary … not a lot of pepper flavour came out. But it taught me a lesson: anything can be blended and made into a sauce!
Sweet and Sour Fish
You know, with rising food prices and all, we ought to all learn to cook. Granted, my cooking is always on the so-so side with the occasional ‘good’ ratings given by the family, but I will not give up cooking. Who knows my dream to open up that book cafe will one day materialise! Anyway, we all ought to learn how to cook and to improvise the recipes as many of the recipes do call for a lot of ingredients. And ingredients mean money.
So today, I used up the other packet of sutchi fillets (they were on sale last week: 2 packs for the price of almost one!). I decided to make sweet and sour fish. The only thing I had to buy was the tinned pineapples, but I know I’ll make use of the leftover pineapples one day too. And oh, capsicum.
Stir Fried Lala (Clams)
I’ve always wanted to get those fresh clams at my nearby fishmongers. I mean, I know these babies are super duper fresh compared to the ones I see at NTUC because they were squirting out water still as I was pondering over whether to buy them or not. In the end, I did and the minute I got home, put them in a basin of salted water. I left them to soak for half an hour, and then cleaned them and proceeded to quickly stir fry them. I had some leftover sambal tumis- a Malay sweet chilli paste. I cooked the clams in a little bit of the sambal tumis and then some leftover pasta sauce and before I know it, the clams are cooked.
The Occasional Cook 