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Spicy Tuna & Tomato Pasta

24 Feb

One of the new resolutions that I have this year is to prepare healthy dishes for myself and the family. I’ve been falling sick far too often and I blame myself for not paying much attention to my body and health. This has got to stop especially when I still want to spend more time and create fun loving moments with my family โค

This is the one of the new recipes which I have tried and tested. The sister had second helping so that just means, this recipe is good to go! Basically, it’s just diced tomato which I allow to simmer for awhile and then, add spicy tuna and cooked pasta into it.

IngredientsSpicy Tuna & Tomato Pasta 1.jpg

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 cup chopped parsley
  • 1 can (14.5 oz) diced tomatoes
  • Salt & pepper, to taste
  • 4 tablespoons butter
  • 1 can spicy tuna
  • 200 grams pasta, of your choice

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/4 cup parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente for about 8 – 10 minutes; drain. Add the pasta to the tuna sauce and stir in the remaining parsley; season with salt and pepper.

Spicy Tuna & Tomato Pasta 2.jpg

Spicy Tuna & Tomato Pasta


Crabmeat & Portobello Mushroom Au Gratin

5 Feb

About a weekend ago, I was watching the Food Network Asia channel and one of the chefs was raving about a certain Crabmeat Au Gratin dish that he had. They did show how the dish was made and I thought, why not? All I needed to do was grab some crab meat and start cracking.

Ok, I ain’t gonna buy live crabs and fish out the meat myself. I took the easy way out and bought those frozen crab meat from NTUC. Each packet is about 250 grams. Grabbed some other fresh products and I was ready to cook this, with a little help from Chef Emeril Lagasse ๐Ÿ™‚

This dish was very creamy because I was not accustomed to having zilch potatoes in au gratin. But if you wish to add potatoes or even prawns/oysters, I don’t see any reason why not. Now, go bake yourself some sinfully yummy au gratin ๐Ÿ˜‰

Crabmeat & Portobello Mushroom Au GratinIngredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups whole milk
  • 1/2 cup mixture of Mozzarella / Parmesan / Cheddar cheese
  • 500 grams crab meat
  • 200 grams sliced portobello mushrooms
  • Salt & white pepper, to taste
  • Ground nutmeg

Preheat oven to 200 degrees Celsius.

In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for one minute. Then whisk in milk, a little at a time. Season with salt and white pepper. Add a few dashes of ground nutmeg. Bring liquid to boil and then reduce heat to medium-low. Add the mushrooms and crab meat and allow the liquid to simmer for four to six minutes. Remove from heat and stir in 1/4 cup of the cheese.

Lightly grease the ovenproof dish. Spoon mixture into the dish and sprinkle the top with remaining cheese. Place in oven and bake for about 10 minutes or until bubbly. Remove from oven and serve warm.

Kimchi Jeon (Kimchi Pancake)

9 Nov

On a cold rainy day, I like to make kimchi jeon (kimchi pancake) for a snack. Since I still had a container of kimchi that I made previously, I decided to whip this up for the family. I have since made three batches and experimented with the ingredients.

It’s up to you really if you wish to add chilli padi or seafood into the batter. I added thinly sliced Korean fishcake and crabmeat sticks and these two really packed in a lot of flavour into the kimchi jeon ๐Ÿ˜‰


  • 1 1/4 cup Korean pancake mix (or 1 1/4 cup flour)
  • 1 egg
  • 1 cup water (1/4 cup more if not using juice from kimchi)
  • 1 cup thinly sliced kimchi
  • 1/4 cup juice from the kimchi (if available)
  • 1 tablespoon red pepper paste (gochujang)
  • 1 Korean fishcake, thinly sliced
  • 3 – 4 crabmeat sticks, thinly sliced
  • 3 – 5 scallions, cut into 2-inch lengths
  • 1 small onion, thinly sliced
  • 1/4 teaspoon sesame seed oil
  • Sugar & salt, to taste


Prepare batter by mixing the first four ingredients. Add the remaining ingredients and mix well.

Heat oil in a non-stick pan over medium low heat. Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is light golden brown (about 3 – 4 minutes).

Turn it over, adding more oil, press it down with a spatula, and cook for another 3 – 4 minutes until the other side is light golden brown. Repeat the process until there is no remaining mixture. Serve hot with chilli sauce, if desired.

Tteokbokki (Spicy Stir-fried Rice Cakes)

27 May

I love this Korean street food the most! And I had the pleasure of having it on my recent Korea trip ๐Ÿ˜‰

I prefer the spicy kind and you will find this almost everywhere on the streets of Korea. You can also include other ingredients such as ramen, boiled eggs and even seafood. These spicy, slightly sweet and chewy rice cakes are simply addictive! I have since made this twice, prior to my very first authentic Tteokbokki. And I can foresee this becoming a hot favourite with the family members.

Here’s a quick and easy recipe for you folks. Enjoy!


  • 1/2 kilogram tteokbokki tteok (about 3-inch long rice cake pieces)
  • 1 packet of fish cake
  • 100 grams cabbage
  • 1 – 2 scallions
  • 3 cups anchovy broth
  • 3 tablespoons Korean red chili pepper paste (gochujang)
  • 1 – 3 teaspoons Korean red chili pepper flakes (gochugaru)
  • 1 tablespoon light soya sauce
  • 2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds


Cut the fish cake, cabbage and scallions into about 2-inch long pieces.

Add the anchovy broth to a large pan. Stir in the sauce ingredients except the sesame oil and sesame seeds. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).ย 

Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.

Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Taste the sauce, and adjust the seasoning if needed. Add the sesame oil and sesame seeds right before turning the heat off. Serve immediately.ย 

Tteokbokki doesn’t reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.

Chargrilled Garlic & Pepper Prawns

18 Jan

I was having lunch with a group of friends at a Specialty Grill & Salad Cafรฉ. And boy, was I impressed with the salad bar! Apart from the greens, the salad was accompanied by tantalizing premium grills with unique and wacky dressings.

Green Salad with Chargrilled Garlic & Pepper Prawns

I was so inspired by my lunch that I decided to try out the Chargrilled Garlic & Pepper Prawns and add that to the weekend menu with the family. I have successfully infused these grilled prawns in a salad (Duh!) and also in my Korean food fiesta. Needless to say, it was a hit ๐Ÿ˜‰


  • 20 – 30 medium grey prawns, deveined
  • 2 coriander stalks, cleaned and remove the roots
  • 10 garlic cloves
  • 1/2 teaspoon whole white peppercorns
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce


Pound the white peppercorns (or you can always use ground white pepper), coriander stalks and garlic to paste.

Dissolve sugar in the fish sauce and stir that into the paste.

Add prawns, toss and marinate for 2 hours minimum. Cook prawns for a minute each side on the BBQ (or griddle).

Bolognese Spaghetti

16 Jan

I have been cooking Bolognese Spaghetti during the weekends when we are stumped on what to have for dinner. Once you have prepared the meat sauce, you can have it with any type of pasta or slather it over a slice of baguette and top it off with mozzarella cheese. Mmm… yummy ๐Ÿ™‚

Baked Bolognese Spaghetti

I normally would cook a big pot of it and add plenty of ingredients so that we can always have pizza toast with the leftover meat sauce.

And recently, I’ve been baking the Bolognese Spaghetti with plenty of mozzarella cheese in my new Le Creuset dish. The sister and father have given the thumbs up, so I guess, it’s time for me to share this great recipe with you folks ๐Ÿ˜‰


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • 500 gm minced beef
  • 1 red or green bell pepper, diced
  • 1/2 teaspoon mixed herbs
  • Button mushrooms, sliced into four
  • 1 can Huntโ€™s Diced Tomatoes with Basil, Garlic and Oregano
  • 1 bottle (24 oz) Prego Fresh Mushroom Italian Sauce
  • 1 chicken stock cube, dissolved in 1/2 cup of warm water
  • 6 chicken franks, sliced into four
  • 6 crab sticks, sliced into three
  • 10 – 15 medium grey prawns, deshelled and leave the tail intact
  • Any shellfish of your choice
  • Salt, sugar & MSG, to taste


In a large heavy skillet, heat the oil and butter over medium heat. Add the garlic and onion and stir-fry until aromatic.

Add the minced beef, diced bell pepper and mixed herbs and cook, stirring constantly, until the meat is cooked, about 7 to 10 minutes. Add the diced tomatoes, button mushrooms and the chicken stock cube that has already been dissolved in warm water.

Finally, stir in the fresh mushroom sauce and the rest of the other ingredients. Add salt, sugar and MSG, to taste. Simmer, uncovered, over medium-low heat until the sauce thickens, about 10 minutes.

Nasi Goreng Ikan Bilis

15 Jan

Whenever we have remaining overnight rice, we would normally cook Fried Rice as lunch the following day. And it so happened that we had plentiful of rice from the sister’s BBQ weekend with her friends.

Since the folks went out for a wedding, I took this opportunity to cook Nasi Goreng Ikan Bilis as per my mom’s recipe. Ok, here’s the recipe for you folks to give it a shot aye ๐Ÿ˜‰


  • 4 cups overnight rice
  • 2 garlic cloves, minced
  • 1 big onion, finely chopped
  • 5 green chilli, finely chopped
  • 10 cili padi, finely chopped
  • 1/4 cup ikan bilis, soaked in water and finely chopped
  • 1 ikan bilis stock cube
  • 1/2 teaspoon light soya sauce
  • 1/2 cup mixed vegetables
  • 5 chicken franks, sliced into four
  • 5 crab sticks, sliced into three
  • 10 medium grey prawns, deshelled and leave the tail intact
  • 2 eggs
  • Fresh parsley
  • Fried shallots
  • Salt to taste


In a wok, heat some oil and add the garlic, onion, green chilli, cili padi and ikan bilis. Add the ikan bilis stock cube and stir-fry until aromatic or when the oil separates.

Add the chicken franks, crab sticks and prawns and mix well with the paste. Make a little well in the middle and fry the eggs. Quickly scramble the eggs and add the rice into the wok. Stir well with the paste. Add light soya sauce, a pinch of salt (to taste) and mixed vegetables into the rice and continue to stir-fry and make sure that they are well blended with the rice.

Dish out, top the nasi goreng with the fried shallots and fresh parsley. Serve immediately with keropok udang (prawn crackers)… yummy!