Sauteed Bamboo Clams over White Wine Butter Garlic Pasta

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.
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Kimchi Pork Shabu Stir Fry

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


  1. Marinade pork belly with light soy sauce, sesame oil and white pepper for 5 minutes
  2. Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly shabu shabu and stir fry until meat is cooked
  3. 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.
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Black Sesame seeds with prawns


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


  1. 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.
  2. Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat until it is lightly browned.
  3. 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.
  4. Stir in the fried sesame seeds and serve


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