2 days back, as usual, had texted hubs to ask what's for dinner.. His reply this time was "Surprise me.." And so, i'd skipped lunch to shop for grocery at NTUC Parkway Parade instead.. Have i ever mention how i'd loved my trips to the supermarket.. i could spent hours in a supermarket, the big ones of course.. Back in the days when there was carrefour at Suntec, i would go there EVERYDAY.. i would gleam at the entrance of the market.. Oh and to me, supermarket has to be big.. There is no point making a small supermarket, where the alleys are freaking small and there isn't much much variety of products to buy..
Since i stayed in the North but work somewhere near the East, here are my fave's supermarket:
1) Ang Mo Kio - NTUC FairPrice
2) Parkway Parade - NTUC Finest
3) Northpoint - Cold Storage (They have the freshest thawed chicken)
4) Tampines - Giant
Back to "what's for dinner?"
Before he gets sick & tired of chicken, i'd to change the menu.. Seafood is like an expansive food to me.. So the once in a while indulge to Fish & co was what we had look forward to.. Like I'd mention previously, dinner has never been peaceful since we had Firas.. So, i'd decided to try make my very own Seafood platter for dinner!
Fried Calamari:
Ingredients:
* Squid
* 1 cup flour
* 1 egg, beaten
* pepper
* seafood seasoning
* salt
Methods:
1) Clean squid, cut it into rings
2) Mixed flour, pepper, salt & seafood seasoning into a bowl.
3) Dip squid into egg and then to the flour mixture. Deep fry it till golden brown.
Note: If you are looking for a crunchy fried calamari, i wouldn't recommend this recipe. The taste is alright but it ain't crunchy.. (I am still working on a crispy calamari)
Cajun Prawn:
Ingredients:
* Tiger prawn (It's for family, and the bigger the prawns the tastier it is)* Cajun Seasoning
* Seafood seasoning
Methods:
1) Clean your prawns, cut the legs leave the shell and the head on.
2) Season it with cajun and seafood seasoning
3) Melt butter on pan (i uses happy call), and cook it for about 5 mins on each side.. (prawns cook real fast, so overcooking the prawns may not be a good idea)
Mussels in Garlic Butter Sauce:Ingredients:
* 1lb frozen 1/2 shelled mussels (you could use the one with both shell on of course)
* 1/2 block butter, room temperature
* 4 cloves garlic, minced
* 3 teaspoon parsley, chopped (you could use the fresher ones, but i'd prefer the bottled parsley flakes cos i could keep it longer)
* 60ml cooking cream
Methods:
1) Mixed butter, garlic & parsley with a wooden spoon.
2) On a small fire, put the mixture in a medium pot. Once butter has melted put in mussels.
3) Stir well, making sure the mussels is has butter on it. Then add in cream.
4) Cook it on small heat for 15 mins.
PS: Serve it with toasted bread.. The sauce is heavenly YUMS!
Note: I am upset with my Herbs Halibut cos the recipe i had online turns out to be freaking salty.. Let me work on that again before i post.
Happy Tucking!!
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