Making this favorite Nyonya dish is easier with the Royal Selangor jelly moulds.
Today is the most time-pressed post yet. We started prepping for this dish at 8pm so please forgive us for the brevity as I am writing this under immense pressure to meet the Jellyriffic challenge midnight posting timeline. I think we’re pretty crazy to try something this ambitious so late especially when it’s our very first time making this as well.
But guess what? It took all of 1 hour to prep. Despite the number of ingredients, this dish actually comes together quite quickly especially if you have a blender at home or food processor to do all the hard work!
Squid, squid, squid. Every time I go to the market, I pass by the fish section, and whenever there is fresh squid there, they taunt me. “You are too chicken to try to cook us!” “Nyeah, nyeah, we know you’re not going to buy us—coward!”
Tray of Squid at Stutong Market
And truth be told, I walk away. Every. Single. Time. Without buying them. In the back of my mind, I think to myself. “C’mon, I can do this. Cooking squid isn’t that hard. What’s the big deal?” And then I think, “Oh man, the year is going to go by and I’m going to have to confess that I didn’t try cooking squid even though it was part of my resolution.”
So finally, one day, I stopped and taking a deep breath, I approached a fish vendor and bought half a kilo of his smallest squid. Because I didn’t know any better. And because small ones would cook faster and I would be less likely to botch it. See…I had my mind set on frying calamari. So I took home my half kilo and set to work.
Do you love asparagus?
Do you love it because of its sweetness? Do you love it because of it’s symbol of spring? Or are you like Nate, who just recently came to love it because of someone else’s persistence in pushing this vegetable?
I must say that I can’t think of anything that complements asparagus more than shrimp. We had yummy success in the past with our Quinoa Salad with Shrimp and Asparagus recipe. So when I came across this recipe in Fine Cooking for polenta with shrimp and asparagus, I had to try it out. (more…)
Here is the recipe for the cioppino hot pot that we made for our recent Foodbuzz 24, 24, 24 dinner
The first time I visited California, my uncle took me down to Monterey to go see the aquarium there. That evening, we went out to dinner and I ordered the cioppino. It was the best, most amazing seafood soup I had ever tasted. I was hooked on cioppino. (more…)