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The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
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Very, very classic Teochew / Hokkien dish you can find on the street stand, restaurants or home cooking! It has different ingredients and texture as Korean seafood pancake, and its dipping sauce is just good old simple fish sauce. Only two key ingredients are needed for this classic dish – FRESH oysters, and sweet potato starch!
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Singapore Noodle is a classic dish in so, it is also a must-have on menu of Hong Kong / Cantonese cafe 茶餐厅.. just like curry chicken 咖喱鸡，white / red sauce over chicken steak, pork chop 白汁/红汁鸡排/猪排. With pre-made Singapore noodle mix, it is much more easier to replicate this delicious dish!
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Time to diversity salmon cooking! After all, two most common ways I cook salmon are nothing surprising: raw as sashimi or poke bowl, cooked as baked / air-fried. Finding Florentine recipe, my main concern is would this be too… creamy and greasy? and cover the fresh taste of salmon? Luckily I found a recipe that use coconut cream and vegetable broth; coconut cream indeed made me feel like eating “healthier” and added extra fragrance, flavor. As I have never had salmon Florentine before, I finally experience what the Great British Bake Off bakers feel like in their technical challenge: what on earth am I making and what is it supposed to taste like?? Truth is, we like it and we will try it in restaurant, or all the way, in France.
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Miso honey glazed seabass / cod is common as appetizer in Japanese restaurants / Izakaya, it is easier and quicker to make than I thought. I am very sensitive to the fishy taste, but miso and honey under high temperature covers that taste really well. It air-fry longer, the meat even tastes like crab / scallop! After a few trials and errors, finally found the perfect time and temperature (for my air fryer? and hopefully yours too!)
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my dad’s best dishes as he always can make it not fishy and crispy. The process is not as complicated, but personally I like the thin belt fish chunks that are crisp rather than the thick belt fish chunks that are still moist. Cooking simply-marinated belt fish for a longer time over low heat will help!
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Cantonese likes the origin flavor of foods, especially seafood, and this dish is another classic example. When I was back home, I used to go to local market with mom and she would choose the large, live abalone; we went home, made simple sauce with soy sauce, oyster sauce, cooking wine and sugar. Along with garlic we poured the sauce over abalone on top of vermicelli. Within a short time, steamed abalone with garlic and vermicelli would be ready! Every bite of that tastes like ocean.
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Not only is this a traditional dish in Korean shows, but also an actual popular favorite by eaters across in real life! I have tried making this since I was in college (not saying I made it often, just saying I made multiple attempts), but I never got close to the crispy texture I had in a few very good korean restaurants in the Bay or in Korea. Even in restaurants, seafood pancake could still be a hit or miss as some places don’t make it as crispy as I personally preferred.
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As someone who watch Kdrama, K-variety shows, of course I came across this dish in both K-drama when the actors ate at food booth by the road in cold winter, drinking soju to accompany the spice from this dish, stress from work, broken heart from dramatic love stories down the throat, and in variety show when guests consider this a traditional, easy-to-cook homemade dish.
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I have never had Japanese salmon rice before, the first time I saw it is when I was watching a YouTube video summarizing a food-related Japanese drama. In this drama’s first episode, the main character made the Japanese salmon rice as a quick and easy dinner after a long day of work. I can resonate the need to cook quickly and also the desire for delicious foods, and the recipe struck me right away. Hence, I am just following the quick 10-15 sec snip of video to make this dish. It tastes really good and fresh, special thanks to the Japanese market across from me providing fresh materials!!
