Fish Milanese

1/4 cup all-purpose flour 2 large eggs, beaten 1 cup plain bread crumbs Salt and black pepper 1/2 teaspoon dried oregano 4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets) 6 tablespoons unsalted butter 5 tablespoons neutral oil, such as safflower or canola 2 tablespoons minced shallot 1/4 teaspoon minced garlic 2… Continue reading Fish Milanese

Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Roasted Salmon Glazed With Brown Sugar and Mustard

Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top… Continue reading Roasted Salmon Glazed With Brown Sugar and Mustard

Pan-Roasted Fish Fillets With Herb Butter

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick Salt and ground black pepper 3 tablespoons grapeseed or canola oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional Lemon wedges Pat fillets… Continue reading Pan-Roasted Fish Fillets With Herb Butter

Mee Goreng

oil, for the pan 2 eggs salt and freshly ground pepper 3 tablespoons kecap manis 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon ketchup 1 tablespoon sesame or shallot oil 1-2 teaspoons chili sauce 1/4 teaspoon white pepper 2 cloves garlic 1 large boneless skinless chicken thigh, cut into 1 inch pieces… Continue reading Mee Goreng

Spicy Fried Shrimp With Green Chutney

FOR THE SHRIMP: 1 pound medium shrimp, peeled and deveined 1 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/2 teaspoon black pepper 1/2 teaspoon grated garlic 1/2 teaspoon grated ginger 1/2 teaspoon garam masala 1 teaspoon green or red chile, minced 2 tablespoons chopped cilantro 2 tablespoons chopped mint 2 tablespoons lemon juice 3… Continue reading Spicy Fried Shrimp With Green Chutney

Crispy Cilantro-Chile Shrimp

6 ounces cilantro leaves and stems (about 2 medium bunches or 1 large bunch), cut to fit into a blender 5 garlic cloves, peeled 1 serrano chile, stemmed, halved and seeded 2 tablespoons vegetable oil, plus up to 3/4 cup for frying 1 heaping tablespoon chopped fresh ginger 1 tablespoon lime juice (from about 1… Continue reading Crispy Cilantro-Chile Shrimp

Fried Fish with Vodka and Beer Batter

1 1/2 pounds (about 4 large fillets) turbot, sole or flounder Salt and black pepper 1 1/4 cups white rice flour, plus more for dusting 2 to 3 quarts vegetable oil, for deep-frying 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 1/4 cups vodka 1 1/4 cups lager beer Rinse fish fillets, and… Continue reading Fried Fish with Vodka and Beer Batter

Coconut Shrimp

1 lb shrimp (22 medium/large shrimp; peeled and deveined) 1 Tbsp extra-virgin olive oil 1 cup panko (Japanese breadcrumbs) 1 cup sweetened shredded coconut 1/2 cup all-purpose flour (plain flour) 1 tsp paprika 2 large eggs (50 g each w/o shell) Thai sweet chili sauce (to serve; for my homemade recipe, click here) 3 sprigs… Continue reading Coconut Shrimp

Spicy Eight Treasures Stir-Fry

1 cup spiced bean curd (cut in 1/2-inch cubes) 1 cup carrot (diced in 1/2-inch cubes) 1 cup frozen shelled edamame (thawed) 1 cup lean pork (diced into 1/2-inch cubes) 2 heads garlic (peeled and chopped) 1/2 cup small dried shrimp (rinsed and drained) 1 cup raw shelled peanuts (rinsed and drained) 1 cup green… Continue reading Spicy Eight Treasures Stir-Fry

Tempura Basics

For seafood and vegetables: Mix 1 cup batter mix with 3/4 cup ice cold water (or 2/3 cup for a thicker coating). Set the bowl of batter into a larger bowl of ice to keep it cold. Pour oil at least 2 inches deep and heat to between 350 and 360 degrees. Pat seafood and… Continue reading Tempura Basics

Malaysian Curry Chicken (and Curry Paste Basics)

Oil 1 Potato (peeled and diced) 1 lb chicken (deboned – if preferred – and diced) 2 Tbs Mama Lam’s Curry Paste Salt (if preferred) Pour oil into a pan and wait until heated. Once the pan and oil is heated, slowly put the potatoes in. Fry the potatoes until golden. Remove from pan and… Continue reading Malaysian Curry Chicken (and Curry Paste Basics)

Malaysian Curry Noodle Soup (with variations)

Broth 1 cup of water 1 cup of chicken broth 2 Tbs Mama Lam’s Curry Paste 2oz Coconut Milk Salt (if preferred) Noodles Use whichever noodles are preferred: Rice noodles, Udon, Vermicelli, etc. Toppings You can use anything as a topping – vegetable, seafood, poultry, beef, pork, etc. To make the topping more flavorful, we… Continue reading Malaysian Curry Noodle Soup (with variations)

Malaysian Curry Mussels

1 Tbs oil 1/2 onion (sliced) 2 lb mussels 2 cups Chicken Broth 1 cup water 4 Tbs Mama Lam’s Curry Paste 1/2 cup Coconut Milk italian bread (sliced) *optional Use “Saute” option in Instant Pot. Add oil and onion in the pot. Cook for a 2 minutes until onions look cooked. Add the mussels,… Continue reading Malaysian Curry Mussels

Malaysian Curry Shrimp

Half pound of shrimp (peeled) 2 Tbs Mama Lam’s Curry paste Salt (if preferred) Scallions (if preferred) Peel and clean the shrimp. Heat a non-stick pan. Place the shrimp and Mama Lam’s curry paste in the pan. Sautee until cooked! Serve cooked shrimp over rice or a bed of salad. Sprinkle chopped scallions over the… Continue reading Malaysian Curry Shrimp

Simple Curry Laksa

1 pound chicken wings 1 oz ginger, crushed 3 cloves garlic 2 scallion heads 1 scallion, sliced for garnish 2 thai chili pepper 1 box of Nona Lim Laksa noodles 1 tbsp Mama Lam’s curry paste 1 tbsp Mama Lam’s hot sauce 200 ml coconut milk 400 ml chicken broth Saute aromatics (garlic, ginger, chili,… Continue reading Simple Curry Laksa

New Orleans Barbecue Shrimp

4 tablespoons unsalted butter 1 teaspoon minced garlic 1 1/2 to 2 pounds peeled shrimp 2 tablespoons Worcestershire or soy sauce Salt to taste 1/2 teaspoon or more fresh black pepper Juice of 1 lemon Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce.… Continue reading New Orleans Barbecue Shrimp