Me mussels

Me Mussells

I had been deprived from seafood for awhile...craving for some,i managed to find some stuff around my kitchen and some unused bag of mussells to cook for myself...this dish...

Well,i did tell Noel that my dishes were definitely not budget at times...This is one of them i think...Let me talk you through anyway in case you still wanna try it out:

What u need:
(1)Mussells lar of course...I used nine...just nice for a side dish :P
(2)A good white wine...actually up to you lar but i think the wine is very important...I used some St.Hubert's Cabernet Sauvignon 2004...in case you wondered...leftovers from sometime ago...
(3)Half a lemon...actually i used less...
(4)Marjoram leaves...can buy lar at Safeway...dun need fresh one...
(5)Black Pepper...I proudly only use Sarawak Pepper...and grind them myself...
(6)Saffron...Quite a pricey herb but gives it a nice distinct taste...
(7)Sea salt...can use normal salt lar...but i have 2 bags of sea salt left...might as well use some...
(8)An oven and an oven proof plate.

How leh?
First,pre heat oven lar...gonna use it later eh(i used 150 celcius)...Whilst the oven's heating up,wash lar the mussells.Then,arrange on plate nicely.Take out your bottle of white wine,enjoy some,then pour enough to cover each mussell(about 1 and 1/2 teaspoon per mussell) and a bit on the plate for presentation.Having cut your lemon,squeeze a few drops per mussell and a little all over.Next,sprinkle marjoram leaves generously over mussells.Use only a couple of small strands of saffron on each mussell...expensive ya...i used more though...haha.If possible,open the "mouths" of the mussells and put some herbs there...mine were too frozen.Don't add salt and pepper yet...salt will only dry your mussells and they'll all look wrinkly.Put in oven at 150 for 10-13 minutes...i did 15 cause mine were frozen.Take out after allocated time and squeeze some more lemon juice on them...thats why mine look a tad shiny...and if you want,some more marjoram.Then sprinkle salt and pepper to liking...and there you have it...simplicity...slurp away...

Tags: mussels baked budget recipe

enter the fist!

kung-POW! weee-oooo-weee-oooo-weee-oooo-weeeeeee!




The Kung
1 tbsp light soy
1 tbsp red wine
1 tbsp cornflour
1 tbsp water
pepper
sesame oil

The Pow
1 tbsp dark soy
2 tsp light soy
1 tbsp black vinegar
1 tbsp water
3 tsp sugar
1/2 tsp salt
sesame oil
1 tbsp cornflour

1 chicken breast (cut in one-inch chunks)
10 dried chilli (cut in one-inch sections, seeds optional)
One half onion, quartered
100 grams cashew nuts

Mix everything in The Kung, marinade the chicken pieces in it. In a wok, stir fry the chicken and then set aside. In the same wok, stir fry the onions and dried chilli. Add in chicken, pour in The Pow and let thicken. Add cashews last and serve to the chosen one.

wee-oooo-weee-oooo-weeee-ooooo-weeeeee!!!!

**ps. why nobody post recipes one!!! sniff sniff...

Tags: kung pao kong pao chicken budget recipe

single-handed zuppa di mare

i'm eating this while i'm blogging this. it's a late dinner for me, on account of having breakfast at 3. to fully appreciate this recipe you have to do it on ONE HAND.

zuppa di mare (seafood soup)

one half onion, chopped
one half carrot, cubed
one stalk celery, chopped
one chili padi, sliced
one clove garlic, sliced
one can roma tomatoes, chopped
1/3 piece of flake (or other white fish), in cubes
1/3 calamari tube, in one-inch squares
5-6 small prawns, peeled
tsp dried basil

Brown onions, celery and carrots in pot with some olive oil. Add garlic, roma tomatoes and two cans of water. Bring to boil, add flake, basil and chili padi. Once boiling, add squid. Once boiling again, add prawns. Bring to boil and simmer. Salt and pepper to taste. Serves one hungry person and half a small hungry person.

Option 1: Add a dash of olive oil just before serving.
Option 2: Eat with toasted crusty bread.

Tags: seafood soup zuppa+di+mare budget recipe