Tag Archives: seafood

Sautéed Squid With Bell Peppers

I love squid, I love any cuisine that has squid. I love it grilled, sautéed or fried like calamari. As for today, I would to like to share with you my sautéed squid. First you have the option, whether you want to remove the skin or not. For me, I prefer to have the skin removed, because it is more aesthetically pleasing, but if you are in a hurry, you can just leave it on, it is edible anyway. Second you sliced it the way I did or you may slice it into rings, the ring cut is faster.

Ingredients

  • 500g ( cleaned, skin, head and ink sac removed, keep the tentacles, open up the body tube and sliced it into 1.5″ x 2 “, run your knife on the squid, and do shallow crisscross,t process is optional)
  • 1/3 Red bell pepper
  • 1/3 Green bell pepper
  • 1 minced shallot
  • 1 minced garlic
  • 1 sliced ginger (sliced into strips)
  • 1 tbs oyster sauce
  • 2 tsp sugar
  • 1tbs rice wine
  • 1.5 tbs oil

Method

  • In a medium fire heated wok, drizzle 1 1/2 tbs oil. Add in the ginger, shallots, garlic and bell peppers. Sauté for about 2 minutes. Add in the squid, followed quickly by the oyster sauce, sugar and rice wine. Stir until the mixture are well combined. In less than a minute you can see that the squid colour would turn opaque and starts to curl. Turn off the heat, and continue stirring, any residual heat after turning off the fire is enough to cook the squid thoroughly. Do not overcook as your squid will toughen.
  • Serve it immediately.

Stir Fried Clam with Spicy Black Bean Sauce

This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂

Ingredients

  • 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
  • 40g oyster sauce
  • 2 tbs rice wine
  • 3 tsp sugar
  • 2 minced garlic bulbs
  • 2 minced shallots
  • 4 slices ginger
  • 2 tbs oil
  • 1 long red chili chopped (if you want spicier, use th bird eye chili)
  • 1 cup water (about 240ml)
  • 15g potato starch + 30g water (make a slurry)

Method

  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
  • Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
  • Add the water, oyster sauce and sugar.
  • Stir until well combined. Let it come to boil. At this point, all the clams will be open.
  • Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.