All posts filed under: Seafoods

wonton in chilli broth

Steamed Wontons in Chilli Broth

Chicken. Pork. Seafood. Vegetarian. Steamed. Fried. Boiled. Juicy. Spicy. Slippery. Crispy. Tender. Aromatic. Soupy. … and they come in all shapes and sizes. These are just some of the words that come to mind when you think of wontons. It doesn’t matter if the wontons are steamed, fried or boiled, the key to won-ton of goodness comes from its dressing that brings out its contrasting flavour.  Ranging from the intensely aromatic spicy roasted chilli oil to sourish ginger vinegar sauce to just a simple sweet salty soy sauce, these small parcels most certainly do not disappoint! If spicy is not your cuppa, then try out these non spicy dumplings like the Prosperity seafood dumplings, Classic pork gyoza, Pork & prawn wonton soup or Chicken dumplings with vinegar dressing. After all, there’s really no such thing as sick of too many dumplings 🙂 Steamed Wontons in Chilli Broth (adapted from Jeremy Pang’s Chinese Unchopped)  Makes 20 wontons Ingredients: 1 garlic clove, finely chopped 1 scallion, finely chopped 1 cup of coriander, finely chopped plus extra to garnish 10 chinese chives, finely chopped 5 dried …

crab toasts

Breakfast Crab Toasts with Sriracha Mayonnaise

There are so many ideas for a yummy breakfast full of goodness.  I love my breakfasts served in a quick and easy fashion.  It also has to be plainly indulgent.  I may have thrown in some fancy sphancy crabby ingredients here for a wee bit of indulgence but if you’re not in the mood for seafood breakfast, you may also serve these to entertain.  And voila! I trust your guests will enjoy them. Crab Toasts with Sriracha Mayonnaise (adapted from Jean-Georges) Serves 2 Ingredients: 2 slices freshly baked sourdough bread, toast till golden brown 200 g freshly picked blue swimmer crabmeat, prepared a day in advance 2 lemon wedges 2 tbsp Sriracha Mayonnaise (Sriracha Mayonnaise) 1 egg yolk 1 tbsp Dijon mustard 1/2 tsp salt 3/4 cup grapeseed oil 2 tsp fresh lemon juice 2 tsp Sriracha chilli sauce Method: 1. To prepare the mayonnaise – whisk the yolk, mustard and salt until well blended.  Add oil in a slow, steady stream to emulsify the mixture, while continue whisking.  Add in the lemon juice and Sriracha until …

mixed seafood dumpling

Prosperity Seafood Dumplings

How is everybody this new year? It’s the weekend again.  La Di Da … and welcoming February with open arms.  How time flies 😃. That also means, we are only a week away from Chinese New Year (CNY) where firecrackers and dragons come alive tung tung tung chiang 💥💥 “Gong Xi Fa Cai 🏮 and let’s welcome good luck and prosperity in the year of the Monkey”  If you are in Asia at this time, be sure to visit the regional towns to see and feel all the CNY rah rah festivities.  Inner cities will generally be quiet as Chinese families from around the globe return home for days and weeks of feasting and the much-needed bonding with families. I miss celebrating CNY with my family very very much.  Since moving to Melbourne, I haven’t been back to Malaysia to celebrate CNY.  I remembered that there were so much happiness, love and joy shared with my family and extended families in historic Malacca in Malaysia.  We played cards, mahjong, drink, talk and feast, feast, feast … through day and night.  While the men were comfortably seated in the living …

tuna in chilli

Raw Tuna in Korean Chilli Sauce

Once a while, I crave for fresh raw seafood.  Whether it’s served in sashimi-style or lightly seared on the sides, they still taste good, in my opinion.  When I can’t find really really fresh seafood, I’d just buy off my neighbourhood sushi store.  Then refrigerate them so it’s chilled to the max before I devour them.  The feeling is glorious, just glorious. To make this dish, we need to buy the freshest, sashimi-quality tuna and consume it within the day. Fresh, sashimi-quality tuna is not a luxury that’s available at my fish monger all the time.  And when it does, I’ll make it a point to get it. For the sauce, well, gochujang is the spicy miso of Korean cooking, one of my favourite condiment to have on hand.  It is used in a wide range of Korean dishes, ranging from bibimbap to tteobokki, and also goes damn well with chicken (check out my Gochujang Roast Chicken recipe).  The flavour is concentrated and spicy.  Who doesn’t love a simple dish with great flavours, right.  What’s more, no cooking is required (serious!) and takes …

Baked shrimp toast

Baked Shrimp Toast

I feel a bit shrimpy these days.  In fact, I feel shrimpy every day and that’s because I love shrimps,  for whatever reasons.  But guess you’d already know that.  Their ugly curved body shape surprisingly has the ability to translate into great flavour when paired with anything, everything.  That’s because with the freshest shrimps (and they come in all shapes and sizes S-M-L-XL), you can absolutely taste their shrimpy sweetness.  So delightful 🙂 , don’t you think? This is a dim sum favourite…BUT…not my favourite.  WHAT?  Then why bother? Ok, let me rephrase – it’s not my favourite when it’s served at the dim sum restaurant.  That’s because they literally taste like a bag of grease. I’m serious!  Every mouthful was torture and tasted greasy.  What shrimp? Yea, I can feel the shrimp but I can’t taste it.  All I taste is oil and grease.  No offence to shrimp toast lovers but secretly I was hoping that I got a bad bad batch.  But that was the last batch I’ve tried because from then on, it’s bye …

Salmon onigiri

Easy Lunchbox Idea: Salt-grilled Salmon Onigiri

I think I’ve lost something and that’s time! Where have all the time go to these days?  Don’t you reckon that time has gone by without you knowing?  Honestly, I was only aware that we’re just about 60 days away from Christmas (yea! the christmas decors & gift specials are so visible at the malls) and that means it’s bye bye to a beautiful year and hello to another exciting year. The other day, lil’ one ask me, “Mom, can I bring something else to school?”  I looked at her with blanks on my face, thinking what else can I put into her lunchbox – something quick, delicious and easy to eat.  It’s been such a challenge keeping up with lil’ one’s demands nowadays especially when she’s growing up so fast.  If you know my lil’ one, she’s one of the hardest food critic to please!  But … I know (for sure) she loves salmon, rice and nori and I’ve got a solution for that! Onigiri (Japanese rice balls) are the perfect lunchbox or to-go food.  They’re healthy, fast, delicious …

Tomato sauce prawns

Tomato Sauce Prawns

Have you ever been to a Chinese tai-chow (wok fry) restaurant while you’re in Malaysia or Singapore?  If you have, you’ll definitely click with what I’m talking about.  There’s no air like those you find in an upmarket place.  Basically, you get what you see and it’s all about good casual honest simple food serve on cheap aluminium plates. The prawn dish represents all that I’m missing from Chinese tai-chow dinners.  We have a few favourite Chinese tai-chow restaurants that we always go and if my dad likes it, he will return week over week over week…  My dad, particularly, has (super) high standards on quality and flavour.  I’m glad I take after dad’s foodie blood 🙂 So, if you ever go to Malaysia or Singapore, you must eat at these restaurants because I’m very very sure, you will like them a lot.  It’s very easy to spot the exceptionally good ones, because well, they are always pumped with diners and queues of a mile long. The tomato sauce prawns is a memorable dish to me because it transported me back to Malaysia.  When making the dish, you must keep the prawn shells …

Crispy skin salmon

Crispy Skin Salmon with Ginger Scallion Oil Noodles

Writing a food blog is not as fun (really?) because when a recipe fails, we swallow the dish (with grace) and try the recipe over and over again until we get it right.  Believe me when I said that my family has eaten a fair share of failed dishes – sometimes, when my obsessive behaviour takes over, the same dish dinner after dinner after dinner.  Foodies like us can’t rest without getting it right, and we can become rather obsessive at times 😉 ” Getting a recipe to work and making it work all the time is a remarkable feeling “ This dish is as easy as it looks.  But yet, I have tried so many times just to get all the elements perfect. The crispy skin salmon and ginger scallion oil noodles can be enjoyed separately, but I prefer to eat them together because the flavours marry OH so well. First thing is to get the crispy skin salmon to be, well, crispy outside and beautiful light pink inside. How many times have you pan fry the salmon …

Prawn Cakes

Burp turns 2! Let’s celebrate with these ‘OMG’ Thai Prawn Cakes

Yay! Burp’s turned 2!  Hip Hip Hooray!  It started with a mere blank page 2 years ago and what an amazing journey it has become.  How time flies, right? If Burp has thousand pairs of hands and lips, she would give all of you big bear hugs and slurpy kisses.   Burp wouldn’t have existed without you.  So, thank you, THANK YOU from the bottom of her heart.  XOXOXOXO To celebrate this baby step,  I’ve made some cakes but they are no ordinary cakes – they are mighty fine Thai prawn cakes.  It’s similar to the more popular Tod Man Pla (Thai fish cakes) – one of Thai’s greatest street food exports in the world – except that the prawn cakes contain, well, delicate chunky prawns! “Oh…My…God!” were the exact words hubby muttered (eyes closed and mouth full, mind you) after the very first bite”  So versatile that they can be served as appetiser, snack or part of shared mains.    So flavoursome that once bitten, you will be twice punched.  With every continuous bite, that flavour gets more and more intense.  Then …

Thai Prawn Salad

Thai Salad with Crunchy Prawns & Caramelised Coconut Dressing

As a working mum, juggling between work and personal is not easy but manageable.  So, I’d like to salute to all Super Mums out there who have successfully integrate our mission to provide for a better home for our families.  *Clap*Clap*Clap* Since I’m a 9-5 working mom, I’m always looking for simple weekday pleasures that doesn’t require much attention and time to cook but still makes me salivate.  Masterchef Australia Season 7 has just started airing in Australia and so far, by looking at the recipes created by the contestants, I am very excited to test them in my kitchen. “Simple weekday pleasures like this Thai salad dish is one of the reason why I’m so looking forward to cooking in my kitchen even after a long tiring day!”  This recipe was created by contestant, Ava Stangherlin, for a 20 minutes Thai Elimination Challenge.  Just hearing the name gave me jitters-me-timber down my spine.  Think Crunchy prawns! Toasted fragrant peanut! Caramelised coconut dressing! Thai flavours! How can you say no to this dish, right? Feel free to add more …

Steamed prawns

Steamed Tiger Prawns with Minced Garlic

Recently I’ve been very much obsessed with Sam Leong’s cookbooks – yes and I bought all 3 of his cookbooks (LOL).  If you don’t know who this guy is, he’s a Chinese celebrity chef from Singapore and has won many impressive awards and accolades from the culinary world.  Trained by his Malaysian dad who was well-known as the king of shark fin years ago.  Sam is known for his modern Chinese cuisine, combining old school cantonese cuisine with modern flavours. So, it is from the cookbook A Taste of Home, that I fell in love with this recipe.  It’s not just an easy recipe to follow, the dish is super super tasty and it takes less than 15 mins to cook.  So, tell me, what’s not to like aye?  That home made soy sauce is (seriously) to die for and goes so well with rice!  Not only that sauce is tasty, it’s so versatile that you can use this to dress any steamed chicken or fish dishes. “Simple recipes are always the best policies. Even better when …

Prawn and Grapefruit salad

Prawn & Grapefruit Salad

Summer’s officially over… and I’m already missing it.  Bye bye tank tops.  Bye bye Havaianas.  While writing this post, I was enjoying a hot cuppa coffee with sweet sounds of rain fall that’s music to my ears.  What a way to finish the summer.  I love it when it always ends with a sweet note.  How surreal and relaxing, right 🙂 Living in Melbourne has its perks.  We get fresh seafood and lots of fresh farmed fruits.  How wonderful is that?  Being able to try new things is fun like eating grapefruit for the first time.  It’s one of those things that you either like it or hate it.  For me, I don’t mind eating it, but I’m also not keen with just eating the fruit itself because the flavours are just a tad bitter and very very tarty! “Thanks to Adam! I can regain my dignity now instead of being perceived a bitter fruit!”  So in this recipe, Adam Liaw has given the groove back to grapefruits.  He pairs them with rich toasted coconut, shallots, fresh prawns …

Wasabi Ebikko Prawn

Wasabi Ebikko Prawn

Last weekend, we had some guests over.  It’s been a while but it was super fun for us and the kids, despite the weather.  While the elders were busy catching up, the kids were having a super fun splashy time at our backyard. Apart from that, we were also celebrating Burp!’s achievement – after 1.5 years of blogging, Burp! now has 2.2k visitors a week – I know it’s not a lot compare to other popular blogs but it is still super awesome.  I wouldn’t have done it without you guys 🙂 I am truly thankful for all your wonderful support and encouragement.  xoxoxo So, back to my dinner party, I had my menu planned and prepared a day before –   when it’s time, they just need to go into the oven for roasting and braising.  See! it’s so simple. While waiting for our mains to be ready, I served up some prawn bites.  I am, of course, super excited about them.  There are many elements in this entree that I love love love – prawns, ebikko or salmon roe, mayonnaise (the creamier …

Salmon carpaccio

Salmon Carpaccio with Lemon & Chilli

Coming home from a holiday really makes me lazy – basically I just want to sit around and not do anything.  But that didn’t last long because I went back to work within a day of coming home 😦 On the first day of work, my fingers were so stiff I could hardly type a sentence without any error.  Even body parts need a break! When I came home, my hubby further surprised me with a new oven – STOP – not new, but the same oven which looks like new.  He’d taken 2 days to clean the oven and made it look almost unrecognisably new.  And now, I can see ‘clearly’ through the oven glass door 🙂 Aah so sweet of him, don’t you think? So, in my absence, the refrigerator was very very empty and because my hubby didn’t do much grocery for the week, I opted for a simple and fresh lunch.  Summer brings so much versatility to any dishes because of the amount of fresh foods that we can enjoy like this dish – simple Salmon Carpaccio with Lemon …

Seared Scallops

Seared Scallops with corn puree & currant vinaigrette

I’ve been cooking Asian almost every day these past few weeks – so it’s time to change some flavour profile.  Let me re-iterate again that I’m a recipe hoarder and now, cookbook addict too! Recently, thanks to Black Friday & Cyber Monday promotions, I’ve ordered 12 cookbooks (or more, I think).  The only problem now is to make space on my book shelf to accommodate these new books :).  And I’m not even sure if I have the space. “Dear Santa,  I wish for a new book shelf – I mean a large, large one.  So large, that I will need a staircase to reach the top shelf!”  I am obsessed with scallops and that’s a fact.  It’s one of the seafood that I greatly love and I mean, GREATLY love to eat and enjoy.  Being able to find fresh juicy scallops without paying a premium price in Melbourne has spoilt me and my purse. The recipe’s adapted from our very own Australian Masterchef hottie Andy Allen’s debut cookbook The Next Element.  The simple recipes that is translated into easy-to-understand-steps …

Cantonese steamed fish

Cantonese Steamed Fish

Steamed fish is yum! Home-cooked steamed fish is even more yum!  If you haven’t dare try to steam fish at home, then I dare you to try it now because steamed fish is easy to prepare, fast, healthy and super simple to cook. The Chinese loves steamed fish (yu) 鱼 because yu means abundance and traditionally, we believe that fish brings abundance of wealth.  The phrase nin nin yau yu 年年有余 (May you have surplus for many many years) has always been part of our well wishes especially during Chinese New Year’s dinner celebration.  We don’t just eat fish during CNY’s dinner celebration but fish is also a must-serve dish during Chinese wedding dinners or birthdays. Normally a steamed fish dish uses whole fish with head and tail but just for the 3 of us, we decided to go with fish fillet which taste equally awesome.  The key thing about steaming fish is to watch out for the time because overcooked fish taste like rubber and doesn’t taste good at all!   This recipe is adapted from My Cooking …

Drunken herbal prawns

Drunken Herbal Prawns

The Chinese loves anything with the name ‘drunken’ LOL – not in a bad way though – let’s see, there’s Drunken Master (a popular kungfu movie), Drunken Fist (a Kungfu style when the more drunk you get, the stronger you can fight) and Drunken Chicken (popular chinese cuisine that uses alcoholic beverages to cook the chicken). And the prawns say, “Thank you for not shaking me to death!” LOL Here, I introduce to you another Drunken dish that is very enlightening and genuine – the Drunken Prawns (Zhui Ha)! Traditionally drunken prawns are cooked while the prawns are still alive to retain their freshness.  The prawns are placed in a claypot and are then ‘shocked and shaken to death’ when strong liquor is poured into the claypot and covered, thus ‘cooking’ the prawns.  Whilst the flavours are punchy with liquor and tastes absolutely delicious, I personally found this way a little cruel. Because this dish relies solely on a few ingredients, it is therefore important to ensure that ingredients used are of most fresh.  This dish really outlines the beauty of natural …

Grilled prawn with yuzu dressing

Grilled Prawns with Yuzu dressing

You know that you’re going through a meh day when: (1) the morning was just beginning to look the same as any other day, (2) then the day just drags and drags  whilst dragging whatever remaining life force out of you and (3) just wanna lie down and don’t want to do anything.  Sounds familiar?  I was feeling un-inspired and definitely needed a quick perk-me-up and coffee didn’t help a bit (by the way, I already had 2 cups 🙂 ) So, with that little remaining life force, I walked to my pantry and rummaged through the snack box, hoping to find some sweet and sour goodies.  Then I saw a bottle of ‘something’ peeking out from a pile of dry goods that I had bought a week ago but had no time to organise.  Interesting!  Now, where did that bottle of Yuzu juice came from, I wonder? “So, there you are, my dear yuzu … you’re the secret to brighten up any ‘meh’ day.  Where have you been all my life?” Yuzu is a citrus fruit, grown in China.  It’s a commonly used ingredient …

Salmon Sushi and sashimi

Salmon Sa-sushi-mi

Do you know why the Japanese invented Japanese mayo, Kewpie?  Because fresh fish and Kewpie Japanese mayo are really the only two things you need in your fridge and pantry to create a simple delicious quick lunch.  Australia is truly blessed with fresh foods from the sea and land.  Our fishermen and farmers work hard at sea and in the farms to bring us fresh produce.  Ah, so privileged to be able to enjoy them without costing an arm and a leg 🙂 Strolling around Prahran Market gave me some inspirations on recipes to cook for lunch.  Love the fresh seafoods from Claringbold’s – that’s where I got my sushi grade salmon and quality Yarra Valley salmon caviar.  Super combination for a quick fuss-free work day lunch or party snack.  But hey, that’s indulgence in the simplest form 🙂 The recipe below is not a recipe. Haha.  It’s simply salmon slices + Kewpie japanese mayo + salmon caviar and voila, you get fresh delicious Salmon Sa-sushi-mi and no cooking required.  With fresh produce, we can create almost anything we want. …

Tuna sashimi with matsuhisa dressing

Tuna Sashimi with Matsuhisa Dressing

Sashimi-grade yellowfin tuna is hard to come by – so when I saw these beautifully fresh yellowfin tuna steaks on display at my local fish monger’s, I knew had to have it.  I didn’t know what to do with them yet but I know that if I have no recipe for them, I will just enjoy them in their natural state as raw sashimi to bring out their sweet flavour … and lovingly indulge in them without paying restaurant price 🙂 After going through some recipes online, I have decided to go with an adaptation from famed Nobu Matsuhisa’s Seared Tuna Sashimi dressed with Matsuhisa sauce.  The recipe was easy peasy and quick to prepare for a decadent weekday lunch. Extra dressing can be stored in an airtight container up to four days in the refrigerator and according to Nobu, it is delicious with grilled meats.  Try it and let me know if it works or not. Tuna Sashimi with Matsuhisa Dressing (adapted from Martha Stewart)   Serves 2 (as starter or to share) Ingredients: 200g sashimi-grade yellowfin tuna steak Sea …

School prawns

Crispy School Prawns with Chilli-salt

Last weekend, I was doing my usual market visit and came back with a huge bag of fresh school prawns.  When cooking seafood, I prefer to cook it while it’s still fresh because once the seafood has been thawed, it changes the texture. Don’t be fooled by the size of these babies – like they always say “Good things come in small packages” – with a little bit of seasoning and deep frying, they are deliciously crisp and very very addictive.  Forget about cholesterol for now and bring on the icy beer 😉 School prawns generally taste sweeter compare to larger prawns.  Usually eaten whole with shell et all.  All methods of cooking are suitable for school prawns but most often, they are deep-fried – which is the method I liked best. Truly a beer’s best friend. School Prawns with Chilli Salt Serves 3-4 (as snack, accompanied by beer) Ingredients: 200g fresh school prawns Vegetable oil, for deep-frying 1/2 lemon 1 tsp chilli flakes 1 tbsp sea salt Method: 1. Prepare the chilli salt first.  Mix both chilli flakes and …