Tuesday, October 16, 2012

Home-Cooked Seafood Platter

I say "seafood platter" but I really mean just two kinds of seafood. Haha. Norwegian Salmon and Squid. It just sounds better – fancier! – when I put it that way. =p But, yes. I just enjoyed a scrumptious dinner of grilled salmon, deep fried calamari rings, crinkle cut fries and salad, washed down with fresh coconut juice from our very own coconut tree, out in the garden.


 Grilled by Mama with salt, pepper and olive oil.

 Fried by Yours Truly. Batter prepared with cornflour, sea salt and pepper.


First time working with Squid; first time making my own batter. I was surprised at how tasty this came out! Totally yums, even if I do say so myself. Think the supreme freshness of the squid really made a difference. If only I didn't have to dodge as much spattering oil when cooking it. Haha. But after eating... I think worth it la. Damn tasty. =p


Having said that, I think should start ang moh deep frying more. I always deep fry my White Pomfret but that's Chinese-styled deep frying without batter; only seasoning. Now, I feel like exploring other deep fried dishes. Like maybe prawn fritters or fish in batter like those you eat when you order Fish & Chips.


 Instant fries from the freezer, fried by Yours Truly.

 Pre-packed garden greens that Mama bought.

 My own sauce for dip!


I wanted to make Tartare Sauce but didn't have the ingredients on hand so I went with a sendiri-mari, pakai-hentam-aje sauce with whatever was at home. Mixed Mayonnaise, Tomato Sauce and Lingham Chilli Sauce together and, truth be told, I think it turned out A-W-E-S-O-M-E. I loved it! It went very well with my Calamari. Made good salad sauce, too. Haha. =p


Tonight's dinner.


And the preparation plus cooking time
for all that delicious goodness you see up there?

A mere half hour. Wheeee! =D

16 comments :

Ping Ping said...

how come ur calamari can be so crunchy and nice one? Every time I cook that, confirm come out soggy one lo. Very angry one..then I give up..Dah lah kena so much hot oil, some more soggy. =(

pamsong said...

ATTN: Ping Ping
– Super hot oil! That's the only thing I can think of if we both used the same ingredients and yours came out soggy. :-/ Make sure the oil is so hot that the wok is smoking before you toss it in. The oil will be very angry and it will splatter like mad but... worth it. Hahahaha. Damn tasty! Try again!

Ping Ping said...

OK! I will try again...when i can get some squid. I tak puas hati if I cannot win the battle with the squid. I wanted to make onion rings also, tak jadi!!!

Ok, Thermomix, once I get my squid and onions, please let me eat oily food for a while. =P Once in a while need to indulge la kan? *excuses banyak*

pamsong said...

ATTN: Ping Ping
– Hahahaha. This time sure can do it! Hot, hot oil! Jamie will understand. Jamie needs a break sometimes, too. =p

Crystal Hew said...

Looks good!! share the calamari's batter :)

pamsong said...

ATTN: Crystal Hew
– Ok! Shared already. Haha. Just for yeeewwwwww...

Lissa said...

Beer batter fish & chips! Yums.

pamsong said...

ATTN: Lissa
– That wan I'll need recipe from you already. Haha.

Zhen Ying said...

Beer batter's yum and easy to make. I use about 1 1/2 cups self raising flour, an egg, beer, salt and pepper.

Lissa said...

I miss my cooking days! Now I feel like being a housewife so I can cook all the nom-worthy stuff, like I used to do. -.-

pamsong said...

ATTN: Zhen Ying
- Ooo, I should try that one day! I'm surprised to know there's egg inside though!


ATTN: Lissa
- Still can cook wat. I'm sure your family deserves good food too. Use your skills to butter up your brother. HAHAHA. =p

Zhen Ying said...

I still don't know what's the egg there for. To bind the batter to the fish? I've not tried without the egg. Perhaps you can try without it and see how it goes?

Lissa said...

Now working, no time to cook... x.x After work, it's either too late or I'm too tired. Haih.

I always put an egg in my batter for all Western-style deep-frying stuff. And I find that it's better if you add the egg into the flour mixture and mix it all into a gooey mess then dip the fish/whatever into it. But that's just me. Personal preference, I guess?

pamsong said...

ATTN: Zhen Ying
– My calamari batter was without egg. :-/ But since the sotong was wet, everything stuck, too. Maybe it helps the batter taste better and makes it more crispy? Goodness knows.


ATTN: Lissa
– Cooking can be Zen sometimes. But not always. I think it largely depends on how comfortable you are with what you cook and who you're cooking for. If the people you're cooking for are a lot of complainers, then... stresssss...

I'll try my batter with egg the next round. Think it'll be Beer Batter Dory & Chips! =p Let you guys know how it goes. Wish me luck!

Lissa said...

It also depends on the kitchen, I guess... and how comfortable I am in it. Back in Ukraine, it was MY kitchen, so I could do whatever I wanted. And Reuben & co ate anything I cooked anyway. :P

Good luck for your beer batter fish and chips. YUMS!

pamsong said...

ATTN: Lissa
- Oh that is so true. I think kitchens matter big time. I loved cooking in Shen's kitchen in Perth. It was nice cooking in the kitchen at my last rented place in KL, too. (MSQ.) My current kitchen in KL is small so it makes preparing food a little difficult. And the kitchen in Penang isn't mine so... Yeah. And you made a good point. It's nicer cooking when you know whatever comes out of your frying pan will be enjoyed heartily. Haha.

Thanks!! Will let you guys know how it turns out!

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