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Shellfish galore

7 Oct

I finally found the place that sell cheap fresh scallops and mussels, scallops and mussels is one of my favorite seafood but i can’t really afford to eat it as regular as i want because it’s quite pricy, i could usually get it from any major supermarkets, a  pack of frozen scallop could cost you around rm 25 to rm40 depending on sizes and grams and that’s not even a fresh ones. I got a tips from my cooking prodigy sister where to get cheap fresh shell foods, you could find it on sunday morning wet market or “Pasar Tani” in Taman Ibu Kota Gombak (near Shell st.) you could find many types of quality shell fish and black crabs in a very reasonable price.

My monthly visits at sunday morning wet market, Various types of shell fishes available here, pic 4: Mussels, a pack of this cost rm6 if i'm not mistaken its 500grms

My monthly visit at sunday morning wet market, Various types of shell fishes available here, pic 4: Mussels, a pack of this cost rm6 if i'm not mistaken its 500grms

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I have a chance to make a nice conversation with the owner of the stall, Abang Jaafar, according to him most of the shell fishes there is a local catch but some are imported like scallops and mussels, i also asked him about the taboo status for black crabs (he also sell black crabs),  most muslims thinks black crabs is non-halal or makruhbecause it’s habitant in both nature on water and land, according to him the type of non-halal seafood is those which feed on both nature e.g. frog and some other fishes that he mentioned but i couldn’t recall now, seriously i’ m not 100% convinced but i did googled it and i found this and i’m so happy now that i can indulge black crab with guilt free.

I didn’t get the crab, instead i bought the prepackaged mussels and begged my mum to cook it for me (i’d get spoiled whenever i went back mum’s home), but she was to busy planning an open house and kenduri this weekend so the house keeper cooked me a really nice stir fried chilli mussels, it ended up in my plate with rice and some vege..ahaks.

This dish name: 3 chillis threat  mussles (not that spicy lah)

This dish name: 3 chillis threat mussles (not that spicy lah)

Last month during mid Ramadan i cooked up some nice scallops and fresh mussels just don’t have time to post it till now. I bought a pack of fresh scallops for rm13, i don’t know how many pieces or grams but it’s a lot, and i got my self a mussels rm5 for 13 pieces of mussels, yeah i know it’s really a bargain right. I have 12 hours more to break fast and i have already started to think what to do with all the glorious shellfish i have.

I don’t have much recipe for mussels in hand so i just made something easy and nice , a baked mussels nothing can go wrong with a baked mussels, well except if you over baked it or worse burn it. Before baked it i need to steamed the mussels to ensure its properly cooked, you need a big wok or a pot, add water, some salt and garlic and let it steam untill the mussels cracked open it self,  that means the mussels is done. I used my usual Italian tomato sauce (just like pasta sauce) as the base just one tablespoon of the sauce is enough make sure to leave some space for the cheese.

Fresh scallops and mussles, steamed mussels is ready, 3 cheese combinations: blue, mozarella, and parmesan cheese, baked 3 cheese mussels..yummy

Fresh scallops and mussels, steamed mussels is ready, 3 cheese combinations: blue, mozzarella, and parmesan cheese, baked 3 cheese mussels..yummy

Cary requested me to made a couscous for dinner because she never tried it before, it’s such a good idea since i don’t remember when was the last time i had couscous it seems like an ages, i never made a couscous before so i’m kinda lucky that Shalimar (Shira sister) is around to show me how, actually it’s really easy easier than boiling a pot of rice, well that is if you use a pre-made instant couscous.
As for the scallops, pan fried is always the best cooking method as it’s preserved the sweetness and moisture, i just add some salt and pepper to taste and make sure to add a teaspoon of olive oil (too much will make it soggy) pan fried it untill golden brown and i served it with a cream sauce.
Pan fried scallops, Cream base baked scallops and mussels, couscous and chicken herb tomatoes.

Pan fried scallops, Cream base baked scallops and mussels, couscous and chicken herb tomatoes.

We had a really nice break fast, i also invited Vera to join us, she happily enjoying the food, well i guess it the food tasted good because the plates is empty and nobody complaint.
Vera the honor guest

Vera the honor guest

If you are a big seafood fan like me you can visit Abang Jaafar shop and choose many variety of shell fishes on every sunday morning at Taman Ibu Kota KL (near Shell st.) and on saturday night market at Melawati open car park, be adventurous people and cook your own meal, saves $$$$$.

Abang Jaafar Contact no:  016-3230000

Cooking for break fast

1 Sep

It’s the time of the year again, Ramadhan month is here, it was the second day of Ramadhan and i felt like cooking so i took an opportunity of getting up early to cook for break fast and i just remembered that Cary brought  back a home made rendang paste made by a Mallacan malay lady last week, so yes we did have our own “home made” chicken rendang for our menu that day. I have 3 stomach to feed plus i have to cook extra for Sahur, me and Cary took a little trip to Jaya Grocer at Mutiara Tropicana for some groceries shopping, i loved that place the stuff is cheaper than other major branded supermarket and i got us a fresh Barramundi for rm 9.00, some chicken and some important ingredients.

I started with the first dish the Chicken rendang, it’s a ready made paste so we just need to warm up the frozen paste and let it sizzle until the oil emerges from the paste, the sizzle smells so strong and aromatic i have to opened all windows and door to let the  it escape, then it’s time for the chicken to dive in, give it  a lil’ stir and close the the top of the pan and let it cook for about 5 min and it’s done.

1) Raw chicken 2) Sizzle rendang paste 3) Let the chicken cook for abut 5- 8 min 4) Our "homecooked" chicken rendang

1) Raw chicken 2) Sizzle rendang paste 3) Let the chicken cook for abut 5- 8 min 4) Our "homecooked" chicken rendang

 I love barramundi and it’s great for steaming, i’m making steam barramundi and it’s just a simple easy dish. Any fish will do but barramundi (siakap) is the best, for the sauce > oyster sauce- Thai fish sauce- fresh calamansi juice or lime juice- finely grated garlic and ginger. mixed all ingredients in a bowl, get the a nice flat plate for the fish, pour in the sauce and give a good rub to the fish. For the garnishing > grated red chili with or without seed- diced onions- tomatoes- grated carrots- and must not forget chopped coriander,  garnish it all on top of the fish and steam it for about 10-15 min depending on how big is the fish.

1)Fresh barramundi 2) fish before steaming 3,4) Steamed siakap

1)Fresh barramundi 2) fish before steaming 3,4) Steamed siakap

I cooked a very simple stir fried mixed vegetable, i have lot’s of left overs vegetables on the fridge that just waiting to get spoiled so  i fully utilised what i have on the fridge, trying to minimize wastage. I used brocolli, carrots and french beans, before i stir fired everything i put the carrots and brocolli to boiled until it’s a lil’ softened, use a fork to ensure the vege is softened, if you can poke it without a force than it’s good to go. it’s time for the stir fried, start with the most  basic ingredients chopped garlic, and add all the vegetables, some oyster sauce, salt and to taste i also added a pinch of instant chicken stock, just give a good toss and stir and it’s done.

 

vege kolaj

1)Vege cuts 2)stir frying mixed vege 3)the finish product 4) it's time to eat, oh wait!! it's not break fast time yet..

 After all the hard word in the kitchen it’s time to indulge, i don’t know how the food taste like, yup i did’nt taste anything at all when i cooked because it’s puasa time remember duh!! cary is the only tounge in the house so she did all the tasting but i don’t really trust 100% on her taste buds. it turns out that everything tasted good, the food taste fine, i’m kinda happy that i didn’t screw up this time, usually when i cooked there must be some major mistake i did  that makes the dish sucks, but thank god this time i got right and the dish actually tasted good, just good not great but good, i guess i’m getting better, oh but one thing we did screw up it’s the chicken rendang aarrgghh!!! we forgot the major ingredient it’s *coconut milk* how the heck did we forgot this!!?? but to my surprise the rendang tasted kinda good, well after all it’s a ready made paste, can’t complaint much.