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    Recipes — seafood

    Michelle’s Linguine Vongole

    Spaghetti alle vongole, Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania. And today, I have devised my own adaptation of this popular dish.

    This bold and beautiful clam pasta is easy and fast to make. It’s a real celebration of the juice and flavour of clams, and once you know how, it’s a simple dish that’ll hit the spot on the flavour front, every time.

    I chose to use linguine here (personal preference really). Clams I simply procured from the local fishmonger. Anchovies were John West. And to add blobs of vibrant colour to the dish – a nice counterpart to the purply shells of seafood – I opted for a small handful of cherry tomatoes. The pert little beauties are sweet enough to provide a counterpoint to the salty clams and I would advise to simmer them in white wine before the clams are added to the pan, breaking down to release their flavour into the sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •    250g of clams
        •    150g of dried quality linguine
        •    125ml of dry white wine
        •    2 anchovies
        •    1/2 cup of cherry tomatoes, halved
        •    1 pinch of dried chilli flakes
        •    1 bunch of fresh Italian parsley, finely diced
        •    4 garlic cloves, finely sliced
        •    4 tablespoon of extra virgin olive oil
        •    Juice of 1/2 fresh lemon

    Method

    1. Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
    2. Put the spaghetti into a large pan of salted boiling water and cook for a couple of minutes under the recommended time, until nearly done. Set aside in a colander.
    3. Meanwhile, put half the olive oil in a large pan over a medium heat and soften the garlic and anchovies. Add the halved cherry tomatoes and drained clams. Turn up the heat.
    4. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.
    5. Drain the linguine and add to the pan. Toss well and leave for a minute, then stir through the chopped parsley, lemon juice. Season to taste with black pepper and serve with dried chilli flakes.



    This great family recipe is thanks to Bonappetit at https://www.kitchenmess.com/2018/05/19/4339/

    Crispy fried oysters with gomen tsuyu

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    500ml vegetable or peanut oil for deep frying
        •    10 oysters, freshly shucked or from a pottle (if frozen, defrost beforehand)
        •    1 cups of corn or plain flour
        •    1/2 tsp baking powder
        •    1/2 cup of ice-cold sparkling water
        •    1 tsp white pepper

    Method

    1. Heat oil in wok or saucepan over high heat to 160°C/375°F. Line a large plate with paper towels.
    2. Drain oysters, pat dry and coat in a thin layer of flour.
    3. Mix 1/2 cup flour with baking powder in a medium-sized bowl. Whisk in sparkling water to create a batter.
    4. Working with 5 oysters at a time to avoid overcrowding, dip oysters in the batter and deep fry until golden brown, about 5 minutes in total. You may need to flip them halfway through to ensure even browning.
    5. Once done, transfer to towel-lined plate with slotted spoon to drain. Repeat with remaining oysters. Dust with white pepper and serve with gomen tsuyu sauce for dipping.

    Serving Sauce: Mentsuyu sauce (Japanese dipping noodle sauce often sold concentrated and diluted with water; can be found in Asian supermarkets). Add some chopped spring onions and fried garlic to it.

    This recipe was sent in by one of our favorite local chefs Michelle Tang from KitchenMess https://kitchenmess.com/2018/04/13/crispy-fried-oysters/


    Michelle is a passionate cook who seeks inspiration for her recipes from dining out, cookbooks, and her travels. She runs a healthy recipe blog (www.kitchenmess.com) targeted at busy working professionals hoping to inspire them to cook nutritious and wholesome meals more frequently. She also runs a supper club (www.flirtyfridays.com), a social dining community whereby like-minded individuals connect and form meaningful relationships over a communal meal.