Seafood is best savoured fresh for its natural sweetness and succulence. Ingredients used should not cover its natural flavours. Here’s an original recipe by one of the WetMarket founders; a simple recipe for a delicious and quick-to-cook Sautéed Bamboo Clams over White Wine Butter Garlic Pasta.
PREP TIME : 30 min
COOK TIME : 15 min
- 3 tbsp butter
- 3 tbsp extra-virgin olive oil (EVOO)
- 3 tbsp chopped garlic
- 450g of bamboo clams, removed from shell and cleaned
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup dry white wine
- 225g pre-cooked pasta of choice
- 5 tbsp grated Parmesan
- 1/4 cup chopped parsley
- Crusty bread
- Heat a large saute pan, add EVOO and chopped garlic, and cook the halved cherry tomatoes.
- Push all cooked ingredients to the side of the pan. Add butter, and cook bamboo clams. Then, add white wine.
- Saute clams until heated through.
- Add pre-cooked pasta, Parmesan, and chopped parsley.
- Serve with fresh, crusty bread.
With a cooking time of 10minutes and a preparation time of 10 minutes, these are the best type of recipes to have on hand after a hard day of work and a table full of hungry people. Kimchi Pork Shabu Stir fry is a relatively easy dish to prepare. The taste of this dish is hard to describe because you know what is going on inside your mouth , but you can’t find the words to articulate what makes this dish so yummy.
100g of pork belly shabu shabu
2 thinly sliced ginger
3 cloves of garlic, peeled and minced
100g of kimchi, cut to bite-sized pieces
2 stalks spring onions, cut to 5cm length
1/2 tsp light soy sauce
1 tsp sesame oil
2 dashes of white pepper powder
- Marinade pork belly with light soy sauce, sesame oil and white pepper for 5 minutes
- Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly shabu shabu and stir fry until meat is cooked
- Add kimchi. Cover with lid and simmer for 1 minute. Turn off the heat and stir in the spring onions while the contents are still hot.
1/2 tbsp black sesame seeds
1-2 tbsp of oil
2-3 garlic cloves, finely chopped
250g raw prawns, peeled
200g water chestnuts, drained and thinly sliced
125g snow peas, trimmed
2 tbsp vegetable stock or water
1 tbsp light soy sauce
1 tbsp oyster sauce
- Dry-fry the black sesame seeds in a small pan over medium heat for 1-2 min or until they are fragrant then set them aside.
- Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
- Add the prawns, water chestnuts and snow peas. Stir-fry over high heat for 1 – 2 min. Add the stock, soy sauce and oyster sauce and stir-fry for another 2 -3 min or until the prawns turn pink.
- Stir in the fried sesame seeds and serve