squid

SINGAPORE NOODLES (SINGAPORE MEI FUN) 新洲米粉, 星洲炒米, 星洲米粉)

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Having  traveled the world long before I moved to Singapore to live and work there in the early 80’s, I remember how much I was looking forward to finally learn how to prepare “real” Singapore Noodles. By then I had enjoyed them in many Chinese restaurants all over the world and they had become a trustworthy (most of the time, anyway) shoe-in if nothing else appealed on the menu to my at that time still rather newfound love of Chinese food . Much to my surprise, there were no Singapore Noodles to be found anywhere 😦
It then did not take me long to find out that Singapore Noodles are NOT a Singaporean dish but have probably been invented years earlier in Hong Kong.
(As far as I know, the verdict of its true origin is still not entirely agreed upon) 🙂
While there are many different variations, the most common one I have encountered in my travels and here in the USA contain rice sticks, curry, scallions, soy, garlic, ginger, vegetables, shrimp and chicken or pork.
The following version is more or less the one I have cooked for many years, only making slight changes to the ingredients if something is not readily available or leftovers beg to be utilized, such as roast pork, squid, bok choy, celery, etc.
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Bon Appétit !   Life is Good !
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Click here for more  Asian Style Noodles  on  ChefsOpinion
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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Singapore Noodles

Singapore Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Portuguese Eggs

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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Click here for more memories of  Madeira  on  ChefsOpinion
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Click here for all about  Madeira
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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fritto Misto

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It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then ) 🙂

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
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Buen Apetito !   Viva Italia !
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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Ahlbecker Meeresfrüchte Suppe (Ahlbeck-Style Seafood Soup)

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Back  when my wife Maria and I were owners of Restaurant Gildenkeller in Neubrandenburg, (in the former East Germany), one of our short weekend trips took us to the island of Usedom, which is about an  hours drive by car from Neubrandenburg, where our restaurant was located.
I remember the quaint little Inn’s and the few stately, but outdated and mostly dilapidated grand hotels of better times past (before the communists took over). However, there were also a number of small, new restaurants, run with much enthusiasm and love by their newly capitalist owners, which excelled in their standards of food and service. In one such gem in the town of Ahlbeck (I forgot the name of the restaurant but not the food we ate) Maria and I had a most wonderful lunch, consisting of an delightful appetizer of “Matjes Herring” with “Pumpernickel“, a superb main course of  “Ahlbecker Meeresfrüchte Suppe” and a great dessert of “Rote Grütze“.
Today I prepared the soup as I remembered it from so many years ago and it did not disappoint 🙂
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Bon Appetit !   Life is Good !
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P.S.
Check the bottom of this page for “Bella’s Salmon Stew” 🙂
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Ahlbecker Meeresfrüchte Suppe

Ahlbecker Meeresfrüchte Suppe

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Ahlbecker Meeresfrüchte Suppe

Ahlbecker Meeresfrüchte Suppe

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Bellas Fish Stew
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Pasta Salad With Squid And Sun-Dried Tomatoes

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Conventional  wisdom dictates that squid (Calamari) for salad should be cooked in liquid or steam.
Not so, say I 🙂
I am of the opinion that squid when done in liquid lack enough taste and texture to add interest to a salad. In my opinion, coating the squid with a mixture of corn starch and corn meal, then frying them in very hot oil to a scrumptious crisp, will give a far superior result and brings out the best of the little sea critters. Should you decide to use this method, add the squid to the top of the salad for presentation, then mix with the rest of the salad just before eating to ensure the crispness of the squid.
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Bon Appetit !   Life is Good !
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P.S.
When cooking pasta for salad, you should cook the pasta all the way ! Al dente is for hot dishes;
It is not a good texture for pasta salads. (This is of course my very own opinion, make your own decision according to your own preference 🙂
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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Pasta Salad With Squid And Sundried Tomatoes

Pasta Salad With Squid And Sun-Dried Tomatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Calamare E Bucatini



I love  calamari, but I hate to clean them at home and it is hard to find good quality cleaned ones around here. But, yesterday I got lucky. I drove around a bit with Bella to see what’s out there and low and behold, I found a fishmonger I had not noticed before, even though I drove by there many times over the year’s. To my surprise, they have a great selection of fresh, quality seafood. I had to control myself not to go crazy and buy too much (I did anyway).
So, one of the first things on my list today were the calamari, simply prepared and served over Bucatini.

Bon Apetit !   Life is Good !

Calamare E Bucatini

Calamare E Bucatini

mise en place

mise en place

season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

saute in VERY hot peanut oil for less then a minute

saute in VERY hot peanut oil for less then a minute

remove to absorbent paper

remove to absorbent paper

add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

bucatini

bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini

Calamare E Bucatini



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂




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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit !   Life is Good !

 

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly  in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂
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Seafood Pizza & Salsa Mexicana

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I just
 loved this pizza my friend Leo and I had last night.
According to Leo, the best pizza he ever had.
(Unfortunately, he is not exactly a food expert, so the verdict is still out 🙂 )

Pizza Dough Recipe Here

Toppings : Mascarpone cheese, squid, crab meat, scallions, chili flakes,
dried oregano, asiago cheese finely grated, garlic paste,  salsa mexicana.

Note : Add the salsa and scallions after cooking, just before serving.

Bon Appetit !   Life is Good ! >
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Seafood Pizza & Salsa Mexicana

Seafood Pizza & Salsa Mexicana

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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Traditionally
  in Korea , one uses much larger squid and scores the surface in a criss cross pattern. I personally prefer the smaller squid I used here today, the texture is so much different and, dare I say, better.  It is  a simple stir fry preparation.  Please make sure your pan is very hot and please don’t boil your squid.  A few short seconds  simmering in the sauce will suffice. I also suggest that you mix all the Ingredients for the sauce and check the taste before you add it to the pan so your squid get in and out of the pan as quickly as possible. >
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" Ojinguh Bokkeum "  Korean Style Stir Fried Squid

” Ojinguh Bokkeum ” Korean Style Stir Fried Squid>

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Ingredient’s :

Squid,   cleaned, cut to size, including tentacles
Chilis,   medium hot, sliced
Scallions,   cut into one inch length
Onion,   cut into paysanne
Garlic,   paste
Ginger,   grated
Oyster sauce,
Soy sauce,
Sesame oil,
Chili flakes,
Peanut oil,
Sesame seeds,
Sriracha,
Ketchup, (for color and a touch of sweetness)
Kosher salt,
Cayenne pepper,


Method :

Season all vegetables and squid with salt and pepper. Saute onion , garlic and ginger until fragrant, add vegetables, saute for a few second, add squid, saute for a few seconds. Add sauce, bring to a simmer, remove from heat at once. Adjust seasoning if necessary. Serve with rice, sprinkle with toasted sesame seeds.

Bon Appetit !   Life is Good ! . . . .
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Too Much “Freshness” ???

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Too Much "Freshness"   ???

Too Much “Freshness” ???

Watch the  VIDEO HERE
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When is too much too much ?
Do you think this is eaten in this way because of the ultimate freshness ?
Or for the novelty effect ? ( Probably)

You’ll be the judge 😦 🙂
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