Monthly Archives: December 2020

Butter Garlic Clams In White Wine Sauce

Few things go as well together as butter and garlic. This heavenly yet deceptively simple pairing creates a delightful and complex flavour that goes perfectly with seafood, especially clams. Today I’ll be sharing with you one of the best seafood dishes I cooked up, a dish that is not only easy to make, but one whose mouthwatering aroma and scrumptious taste can utterly transform dinner time into a feast for the senses.


  • 1 kg clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 25g minced garlic
  • 40g salted butter
  • 90g whipped cream
  • 50g white wine (sauvignon)
  • 100g chicken broth (I used store bought Swanson)
  • 1 tsp sugar
  • salt as according to taste if your chicken broth is unsalted. Since mine is salted. I skipped this option


  • Parsley (I used freshly chopped parsley but you may use dried as well)


  • Melt the butter over medium heat
  • Add in the garlic, stir-fry until fragrant. Control the fire so as not to burn the garlic.
  • Add in the clams, stir-fry until all the clams open up. Discard any clams that didn’t open.
  • Add in the broth, white wine and sugar, stir-fry and let it come to boil. Turn down the heat, add in the cream. let it simmer for about 15-20 seconds.
  • Turn off the heat and garnish with parsley.
  • Serve immediately with baguette.

Mozarella Onion Rings

One of the side dish that we often order from burger joints are onion rings, but often disappointed due to thick batters or breading with thin onions. That is why I made my own in the comfort of our home. Not only that it has two layers of onions in each ring but it also has mozzarella in between; stringy cheese in each bite! Perfect to go with your favourite dip, in my case it is catsup. =)


  • 1 big yellow onion (see note)
  • half a block of mozzarella
  • 2 large eggs (well beaten)
  • 1.5 cup bread crumbs
  • 1.5 cup all purpose flour

Note : Usually I buy the big onions from fairprice at the Korean chiller section where their onions are bigger.


  • Peel and cut the onions for about 1cm slices. Rings separated.
  • Sandwich slices of mozarella (1 cm in height) , in between two onions. The mozzarella should surround the inner layer of the ring. (See photo below). Then dip it into the egg mixture
  • Coat it with flour, then dip it again into the egg, then coat it with bread crumbs. Set aside on a plate. Do the same for the rest of the ring.
  • In a heated pan at medium high heat. Drizzle oil enough to fry the onion rings. Test the oil using the wooden chopstick. Bubbles surrounding it means that the oil is ready for frying. Slowly put in the rings using a tong; do not overcrowd the pan. Flip the onion when the sides starts to turn golden brown. Turn down the heat a little when it browns too quickly. Dish it out using a strainer. Do the same for the rest of the onion rings.
  • Serve immediately with your favourite dip.
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