Cooking Lab - Pan Fried Calamari with XO Sauce

This is a vibrant and spicy calamari stir-fry dish perfect for winter. 

It sizzles, it coils and it is highly delicious.


(c) GMV - Got My Vote!

Who knows XO sauce, garlic flowers and calamari would go so well together? 

This is a good spicy, salty dish that is perfect in chilly nights.

Ingredients:

- 200g fresh calamari 
- 1 bunch garlic chive flowers 
- 2 small chili 
- 50g fresh ginger 
- 1 tablespoon XO sauce 
- 1 tablespoon oyster sauce 
- 1 tablespoon soy sauce 
- 1 teaspoon sugar 
- Salt and pepper to season 

Instructions:

1. Wash and clean the calamri.

2. Cut calamari into big pieces. Cut the garlic flowers into long stripes.

3. Blanch the calamari in boiling water for 10 seconds.

4. Remove and set aside.

5. In a fry pan, heat the oil and sauté the ginger slices.

6. Quickly stir in the blanched calamari pieces.

7. Add soy sauce, oyster sauce and chicken powder.

8. Remove and set aside.

9. In the same fry pan, stir fry the garlic flowers for 3 minutes.

10. Add in the calamari and the sauce.

11. Season with XO sauce.

12. Bring the sauce into a boil and turn off the heat.

13. Divid into 6 equal portions.

14. Arrange on 6 entree plates with chili slices, green shallots and a dash of seaweed flakes.

15. Spoon some XO sauce on top.

16. Serve hot with bowls of steaming rice.

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Cooking - Flame Grilled Aburi Scallops (炙烤北海道刺身大干貝)

I absolutely adore aburi scallops and it was love at first bite. Usually you will find these delicacies in sushi restaurants. 

Aburi style cooking is essentially searing on a high flame. You will achieve a beautiful smokey char on the surface and a super moist taste. 

Love these delicate aburi-style scallops, being fat, juicy and lightly seared. This appetizer entree is a big HIT!

Definitely a delight if you love scallops.



(c) GMV - Got My Vote!(o^^o)

滿足味蕾！❤

我超級喜歡鮮干貝，只要想到，看到就會牙癢癢的。我的最愛當然是北海道的超大刺身等級的干貝囉！~ 無論是生食，香煎或焗烤都各有風味。

今天母親節，決定做道炙烤干貝合盛來慶祝。(事實上，是自己很想吃*笑*)

炙烤是把食材微微烤過，達成「半生熟」的程度。干貝會有炙過的漂亮焦痕，酌一點海鹽，會瞬間變的精緻，味覺層次也豐富了起來。

這干貝...實在太滑嫩鮮軟了!!!

顆顆飽滿，口口享受....等等，那不是要擺盤的嗎? Huh...我在試吃，看有沒有熟...

這些晶瑩剔透的干貝真的會讓人垂涎三尺的。在家辦趴的好處是，想吃多少就可以吃多少！

Ingredients:

- 20 fresh sashimi grade scallops 
- 100g fresh baby snow pea sprouts 
- 4 baby pink radish 
- 20g pickled ginger 
- 5g pink sea salt crystal 
- 10ml soy sauce 
- 5g wasabi paste 

Instructions:

1. Pat dry the scallops and place them on an oven proof aluminium sheet.

2. Turn the gas flame torch on high.

3. Lightly sear the top of each scallop for 10 seconds.

The scallops are flame grilled on high heat so that the insides are barely cooked and retained that delicious fresh sashimi texture with a hint of smokiness. You should see the lovely char marks and the scallop texture will remain supple and bouncy when you touch it.

看著瓦斯槍的火焰噴著，心情也會亢奮起來喔！

4. Use a stone plate and arrange 5 aburi scallops on top of the pink radish slices.

5. Season with pink salt crystals.

6. Scatter some baby snow pea sprouts around.

7. Garnish with pickled ginger.

8. Serve with wasabi soy sauce on the side.

把炙烤干貝放置一塊岩盤上，用冰釀櫻桃蘿蔔片和豆苖鬚來裝飾。

已經陶醉中...

新鮮干貝散發微微炙烤的香氣，干貝的鮮味還是完整保存。豪邁的一口入肚，這機會可是千載難逢，不吃還等什麼? 喔！對了，母親大人請先用...

They almost melted in my mouth. A perfect celebratory and elegant appetizer. Everyone will be wowed by it and they are so simple to make. 

Cooking Lab - Teriyaki Salmon Bites with Sautéed Garlic Chive Flowers (照燒鮭魚一口酥)

I love these teriyaki salmon bites. They are a great appetizer with your after-work drink and they are kid-friendly too. 

The salmon is succulent on the inside and crispy on the outside. They are so moreish and taste delicious.

給忙碌的我一個快速又好吃的下酒菜。
材料和做法都滿簡單的，香酥的炸鮭魚配上青脆的韮菜花，整體吃起來真是香氣十足。

加上一小杯的燒酒。冬天就該這樣過。


(c) GMV - Got My Vote!

This is a really simple recipe and you will be surprised how good they looked and tasted for such little effort. 

I love these teriyaki salmon bites. They are a great appetizer with your after-work drink 

This is a really simple recipe and you will be surprised how good they looked and tasted for such little effort.

Ingredients:

- 300g fresh salmon fillet 
- 200g fresh garlic chive flowers 
- 3 tablespoon teriyaki sauce 
- 2 teaspoon cooking wine 
- 2 teaspoons light soy sauce 
- 2 cups cooking oil 
- 1 teaspoon oyster sauce 
- 100g plain flour 
- 1 egg 
- 20g seaweed flakes 
- Salt and pepper 

Instructions:

1. Clean the salmon fillet and check for fine bones.

2. Marinate the salmon fillet in light soy sauce, cooking wine, salt and pepper for at least 30 minutes in the fridge.

3. Cut the salmon into bite cubes.

4. Rub salmon bites with teriyaki sauce.

5. Dip them in egg first then lightly coat in flour.

6. Heat oil on high and gently fry them until golden.

These salmon cubes will cook fast. Be careful of splattering oil. 

7. In a separate pan, add 1 tablespoon of oil and quickly sauteed the garlic chive flowers on high heat for 3-5 minutes.

8. Season with oyster sauce, soy sauce and pepper.

9. Stir and mix well.

10. Remove quickly to retain the vibrant green colour.

11. Divide the garlic chive flowers equally into 4 portions.

12. Plate 5-6 salmon bites on each dish.

13. Garnish with chili and seaweed flakes.

   14. Serve hot with a fresh wedge of lemon.

Lemon juice will add a refreshing taste and cut the grease at the same time, unfortunately it does not shed the calories.

Cooking Lab - Sauteed Snow Pea Sprouts with Fresh and Dried Scallops (清炒搖柱豆苖)

This is an amazing side dish for any meal. It costs a little fortune when you order it at a top Chinese restaurant. You can cook it at home in a few simple steps and the result is just as delicious. 

Snow pea pod shoots are the curly end bit of the stem. They are tender and taste delicious when stir fried.

This is a beautiful dish that combines the fresh and dried scallops to deliver a delectable taste. 

在市場看到豆苖蠻嫩的，所以買了一袋回家。用懶人級的快炒法，簡單，速度快就可以上桌了。上面用新鮮干貝和搖柱陪襯。

整體而言是道物美價廉的菜.....(如果不要加那麼多干貝的話)...

(c) GMV - Got My Vote!

These delicate tender snow pea sprout shoots (not the type that sell in a salad pack, but the actual snow pea leaves including the the curly shoot tips) have an amazing sweet flavour and I highly recommend it. 

Ingredients:

-500g fresh snow pea sprout shoots 
-2 dried scallops 
-2 fresh sashimi-grade scallops 
-100ml pork stock 
-2 garlic cloves 
-30ml cooking wine 
-1 tablespoon of cooking oil 
-Salt and pepper to season

Instructions:

1. Soak the dried scallop in a bowl of water until softened. Pat dry.

2. Wash the snow pea sprouts thoroughly. Drain and dry.

3. Heat oil in pan on high heat until smoking. 

4. Add one dry scallop into the pan and fry the scallop shreds until crispy.

5. Remove and set aside.

6. In the same smoking pan, add the garlic cloves and snow pea sprouts.

(先熱鍋，放點油，再加鹽，這樣可以保持豆苖的色澤)

7. Season with salt and pepper.

8. Add a dash of cooking wine and then the pork stock.

9. Stir and mix well.

Tip: snow pea sprouts are usually young and tender and they don't need much exposure to heat to get them cooked. 
(因為豆苖水分多，不用另外加水)

  10. Add in the large plump fresh scallops in the final minutes.

11. Finely shredded the other dry scallop and add them to the pan.

12. Do not cover the pan, or you will lose the lush green vibrancy.

13. Transfer to a serving plate.

14. Garnish with the golden crispy fried scallop shreds on top.

15. Serve immediately.

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Cooking Lab - Baked Brie Cheese with Rosemary and Garlic

What Appetizer should I have for this evening?

A cheesy dip with a nice glass of white! Now, bet you are thinking a cheese platter. No, no, no.... I am thinking something more fanciful, gooey of deliciousness.

Yes, I am smiling gleefully. It is because this appetizer will make you smile, make you dance and the world seems so wonderful!

My first encounter with this recipe was at a Winter Carnvial 2 years ago. I was so mesmerized by the simplicity and gallibly handed over $13 for a brûlée size cheese with some crusty breads. Nevertheless, it did set an imprint on my mind.

Today I am doing a Baked Brie concoction out of my memory. Should be fairly simple. All you will need for this super harmonious savory cheesy dip are: Brie, garlic and fresh rosemary to melt together!!

(c) GMV - Got My Vote!

This is basically a fail-proof dish.
There is absolute a super easy dish and you will achieve 110% satisfaction.

and .....I get to use my favourite sourdough bread from Bourke Street Bakery.
I am so looking forward to it !!~~ Doing a little twirl. :D

Ingredients:

- Brie Cheese 
- Rosemary Twigs 
- Garlic Cloves x 2 
- Sourdough Bread x 2 pieces 

Instructions:

1. Preheat oven to 180C.

2. Remove Brie from package and place in a small oven-proof dish lined with aluminium foil.

3. Using a small knife, cut 5 slits into the top of the Brie, then push rosemary twigs and 2 slices of garlic into the slits.

4. Re-cover the Brie with foil, then bake for 10 minutes or until warmed through and runny.

5. Allow the baked brie to rest for 5 minutes before cutting open and serving.

6. Meanwhile, lightly toast the sourdough bread and cut into slices.

7. Serve warm Brie cheese with sourdough bread sticks for dipping.

Dip in with crusty sourdough bread stick. YUM!! 

Don't forget the wine and a good book to read.

Cheese best served piping hot out of the oven.

Cooking - Dukkah-Crusted Lamb Cutlets with parsley & pine nuts stuffing

Dukkah-crusted lamb cutlets are a great and tasty idea. The crunchy nuts and aromatic spices complement well with all lamb dishes. 

This is really a simple dish. Just crust some lamb cutlets with dukkah and fry or BBQ. Serve with pesto cous cous and a dallop of Tzatziki dip for a light and satisfying BBQ meal. 

Perfect for weekend BBQ.

(c) GMV - Got My Vote!'

Ingredients:

- 6 lamb cutlets 

- Breadcrumbs 2 cups

- Chopped rosemary and parsley 1 cup

- Pinenuts 1/2 cup

- Potato Starch Flour 2 cups

- Beaten eggs x 2

- Extra Virgin Olive Oil 1/2 cup

- Salt & Pepper

Instructions:

1. For the cutlet stuffing, mix chopped parsley, rosemary and pine nuts together, roughly grind them into a coarse texture. Season with salt and pepper.

2. Marinate the lamb cutlets in red wine and leave them in the fridge for 1 hour.

3. Drizzle some olive oil on the lamb cutlets and give them a good rub.

4. Season with cracked black pepper.

5. Cut a small pocket in the cutlet and fill with the mixture in (1). 

[Note: Don't over stuff it, the pocket to remain closed while pan-frying.]

6. Arrange flour, beaten egg, breadcrumb and dukkah on bench as shown.

7. Coat each cutlet firstly in potato starch flour, then dip into the beaten egg.

8. Finish with a Dukkah and  breadcrumbs coating. Dust off any excess. 

9. Heat oil on medium and gently place the lamb cutlets in the hot pan. (Grill on the BBQ would be a better alternative).

10. Sear the cutlets on all side in a non-stick fry pan on high. 

11.Turn down the heat and cook further to your required likeness. I prefer mine done in a medium result. 

12. Cook until the dukkah turned golden and the spices smell aromatic.

13. Remove and set aside.

14. Continue with the rest of the lamb cutlets.

15. Cook cous cous according to packet instructions.

16.  Stir in 2 teaspoon of pesto sauce and cubed tomatoes.

17. Add a tablespoon of aged balsamic vinegar.

18. Season with salt and pepper.

19. Plate the cous cous into 3 serving plates.

20. Plate 2 lamb cutlets on top of the cous cous.

21. Garnish with chopped parsley.

22. Season with salt and pepper.

23. Serve warm with a lime wedge on the side.

Optional: serve with a dallop of Tzatziki dip. :)