#seafood

Clam Bake

//JiangHu

Seafood Fettuccine

//WhiteSpot

Sister’s friend offered to buy takeaway dinner for us and these are the dishes he bought back. This Sambal Stingray is first pan-fried on a hotplate with banana leaf underneath it to give it fragrant before smothered in a spicy reddish brown paste of sambal chilli sauce. The end result is a succulent fish with a spicy kick that is oozing fragrance. And to go with it, Cincalok which is fermented small shrimps or krill mixed with chillis, shallots and lime juice.

Next up is a Bean Curd Stew with seafood and vegetables. We also gotten Sambal Sweet Potato Leaves which was tender but unfortunately lacked the spicy oomph to elevate it to the next level.

For the carbohydrate, it is Fried Rice with eggs, prawns and squids. Here is everything plated up for the final photoshoot before I gobbled it up. :D

I am not sure where I found this recipe but it is simple and has very few ingredients

Ingredients:

• 2 cans of chickpeas
  
• (Or two cans of tuna if thats more your speed)
  
• ¼ cup Mayo (Regular, vegan, and I’ve also used greek yogurt it works alright)
  
• ¼ Pesto (I’ve used regular and the red type both are good)
  
• Red onion to taste
  
• Lemon Juice to taste

How do I make it?

1. Drain and rinse chickpeas
2. Mash chickpeas (this is optional)
3. Dice onion if you’d like onion
4. Mix Mayo, pesto, and lemon juice
5. Mix in chickpeas and onion
6. Eat

This makes about four servings and is easy to adjust to your tastes. I found it keeps for about a week in my fridge and it does freeze relatively well (I’ve never had it frozen for more than a month). It is good on its own, and in wraps and, if mashed, on bread