Spicy Seafood Soup

spicy-sea-food-soup

Christmas is only one week away. Lots of people at work have already left for holidays. Life is at a very slow pace right now. I am finally not too tired to cook anymore. A demanding boss can really take a lot of energy out of you. It was sticky hot when I went to the market today. Seafoods are definite the popular choice of protein in summer days. I saw some beautiful clams, muscles and prawns in the local seafood store. It reminded me the good old blogging days. I love how today’s photo came out after playing around with the remote flash. Of course Ian was helping with the setup. Lucky me!

Ingredients:

Clams (2 dozens), muscles (a dozen), tiger prawn (half dozen), olive oil (3 tablespoons) ripe tomatoes (4), brown onion (1), button mushrooms (6) dried chilli (4), garlic (2 cloves), salt and pepper.

What to do:

  1. Clean clams and muscles.
  2. Peal the tiger prawns, reserve the prawn heads for later.
  3. Chop the tomatoes and brown onion.
  4. Slice the button mushrooms.
  5. Heat olive oil in a medium size pot over medium heat. Add prawn head and dried chilli, cook for 5 minutes. Add brown mushroom and onion, cook until soften.
  6. Add wine and tomato, cook until tomato turn into a nice sauce. Season with salt and pepper.
  7. Add mussels and clams simmer, cover for 5 minutes or until the shell fishes just opened (discard any that do not open). Remove clams and mussels and transfer to a bowl.
  8. Add prawns to the pot and simmer until cooked through.
  9. Sprinkle with crushed chilli flakes and serve with toasted bread.

Stir-Fry of Mixed Mushrooms

mixed mushrooms 1

mixed mushrooms 2

Last time we went out for Chinese, I ordered a mixed mushroom as a vegetarian dish. It was lovely! You can really tell the subtle difference of each kind of mushroom, and yet they all work together perfectly. Simple but delicious. My kind of recipe! I have got to try it at home. The outcome was just like the one I had at the restaurant. It is not hard, everyone can do it.

Ingredients:

oyster mushroom (60 g, break into small pieces), king oyster mushroom (60 g, sliced), shitaki mushroom (60 g, sliced), fresh enoki mushroom (60 g, break into small pieces), straw mushroom (60g, halved), dried fungus (10, soak in hot water 30 minutes before cooking), bok choy (6, sliced), garlic(2 cloves, sliced), ginger (same size as 2 cloves of garlic, sliced), spring onion (2, sliced and save the green part for garnish), dried chilli (1, sliced), canola oil (1 tablespoon), sesame oil (1 tablespoon), corn flour (1/2 tablespoon), water (1 and 1/2 tablespoon), salt, pepper.

What to do:

  1. Pre-soak dried fungus in hot water 30 minutes before cooking. Once it is expanded and became soft, break it into small pieces by hand.
  2. Slice garlic, ginger and spring onion. Save green part of spring onion for garnish. Seed and slice dried chilly. Break oyster mushroom and enoki mushroom into smaller pieces by hand. Slice shitaki, king oyster and straw mushrooms.
  3. In a wok, heat canola and sesame oil at low heat. Add sliced garlic, ginger, spring onion and dried chilli, cook until fragrant. Add the mixed mushrooms, cook untill soften. Then add bok choy and cook for another 1-2 minutes. Season with salt and pepper.
  4. Stir in the corn flour water (mix 1/2 table corn flour and 1 1/2 tablespoon water together), cook until the corn flour water thicken.
  5. Garnish with green onion, and serve as a side.

Peri Peri Chicken with Green Papaya Salad

peri peri Chicken

Ingredients:

peri peri Chicken: 1 whole chicken, 3 cloves of garlic, Juice and zest of a lemon, 60ml olive oil, 2 teaspoon sweet paprika, 1/4 teaspoon black pepper, 1 teaspoon chilli flakes, 1 teaspoon dried oregano, 1/2 teaspoon salt.

Green Pawpaw Salad: half green papaya, juice and zest of a lime, 1 tablespoon of honey, 1 clove of garlic, 1 red chilli, 1 tablespoon of olive oil, 1 small bunch of coriander.

What to do:

  1. Combine all the spices of chicken marinade. Rub the marinade all over the chicken and leave it in the fridge overnight.
  2. The next day, preheat oven to 200 degrees Celsius.
  3. Roast chicken until juice come out from chicken become clear.
  4. In the mean time, finely grate green papaya.
  5. To make a salad dressing, combine  juice and zest of a lime, honey, garlic, chopped read chilli, olive oil, chopped coriander in a small container.
  6. Drizzle the dressing all over grated green papaya.
  7. Serve peri peri Chicken with green papaya salad.

Ginger & Chilli Celtuce

Stir fried celtuce

Look at what I found at the grocery today. It is celtuce! This is the first time I am able to buy it in Australia. It is nothing exotic back at home. But it was a little pleasant surprise to find it here.

Celtuce is kind of lettuce, also known as stem lettuce. People eat its long stem. You will need to peel its hard skin first and eat the tender part inside.

Ingredients:

Celtuce (1), red chilli (1), pickled chilli (1), garlic (1 clove), ginger (same size as 1 clove of garlic), salt and canola oil (1 tablespoon).

What to do:

  1. Get rid of leaves of celtuce and peel it with knife. (It is not an easy task)
  2. Slice the peeled celtuce stem and run through it with tap water.
  3. Slice red chilli, pickled chilli, garlic and ginger.
  4. Heat 1 tablespoons of canola in a wok over medium heat, add Slice red chilli, pickled chilli, garlic and ginger, fry for 1-2 minutes. Then add sliced celtuce, fry for another 1-2 minutes and season to taste. (Make sure celture is still crunchy)
  5. Serve with some rice.