SEAFOOD SURPRISE

SEAFOOD Spaghetti
(A)
2 tbsp olive oil
½ brown-skinned onion finely chopped
4 slices bacon, cut into small bits
6 gloves garlic, chopped

(B)
1 green capsicum, cored and diced
150ml white wine
600g canned plum tomatoes, mashed fine
Salt., to taste
Black pepper, to taste

(C)
375 spaghetti

(D) (Garnish)
400g fresh asari clams, scrubbed clean
3 tbsp finely chopped parsley
Paper-thin slices of lemon for garnish

METHOD
1.Heat olive oil in a saucepan and throw in (A) ingredients.
2.Add (B) ingredients and fry for 10-15 minutes
3.Cook ( C) ingredient in boiling water and drain well
4.Add (D) ingredients to ingredients (A) & (B). And finally add Spaghetti last & mix thoroughly. Serve with lemon.

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SEAFOOD Fried Rice
A)
2 small dried squid
Oil for deep frying
(B)
500g rice
500ml water
2 stalks lemongrass, bruised
T tbsp pounded garlic
1 tsp ground tumeric
½ tsp meat curry powder
½ tsp salt
(C) (Garnish)
2 tbsp fish sauce
2 tbsp live oil
150g shelled cooked small clams
½ small, ripe pineapple, finely diced
6 shallots, finely diced
4 tbsp roughly chopped coriander leaves
1-2 tbsp very finely chopped red chilli

METHOD
1.Heat oil and deep fried the squid
2.Cook ingredient (B) until done
3.Toss ingredient (C) with ingredient (B) & serve immediately

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SEAFOOD Otak-otak
( A)
4tbsp finely sliced lemongrass
4 shallots, sliced
5 cloves garlic, crushed
2-3 red chilies, thinly sliced
300g minced pork
150g shelled prawns, roughed chopped
2 tbsp fish sauce
¾ tbsp black pepper
½ tsp sugar

(B)
4-6 squares of banana leaf, about 30 cm across
50g sakura ebi(dried Japanese Shrimp)

(Garnish)
Finely chopped spring onion for garnish

METHOD
1.Pound and grind (A) ingredients, mix well and chill for 30 minutes
2.Briefly steam, blanch or microwave banana leaf squares for about 15 seconds.
3.Spoon 2-3 tbsp of ingredient (A) in the centre of a leaf square (about 1cm thick).
4.Sprinkle ebi and fold them into otak-otak shape and seal with tooth picks or staples
5.Cook them over hot barbeque for 4-5 minutes. Serve with spring onion
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FISH MOLEE
( A)
2 small onions, chopped
1 sprig curry leaf
300ml coconut milk

(B)
500g dory fish fillet, sliced
4 tomatoes

1 cup cooked rice

(Garnish)
1 sprig coriander

METHOD
1.Fry & stir in (A) ingredients
2.Bring it to a simmer
3.Throw in (B) ingredients and cook for another 5 minutes
4.Garnish and serve with rice