Spicy Crawfish

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.

Ingredients:

2 pounds of crawfish

1/2 cup of Yeo’s Chili Sauce with Garlic (or your favorite chili sauce)

1 tablespoon of cooking oil

2 tablespoons of salt

2 quarts of water

Directions:

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Rinse crawfish several times until the water is no longer muddy.

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Heat cooking oil in a large skillet over medium-high heat. Add crawfish and stir for 2 minutes.

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Add chili sauce, salt, and water. Bring it to a boil, cover, and simmer for 20 minutes in low heat. Plate and serve immediately.

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Spicy Crawfish

  • Servings: 2
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Summer Snack

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.


Credit: cookboldfood.com

Ingredients

2 pounds of crawfish
1/2 cup of Yeo’s Chili Sauce with Garlic (or your favorite chili sauce)
1 tablespoon of cooking oil
2 tablespoons of salt
2 quarts of water

Directions

1. Rinse crawfish several times until the water is no longer muddy.
2. Heat cooking oil in a large skillet over medium-high heat. Add crawfish and stir for 2 minutes.
3. Add chili sauce, salt, and water. Bring it to a boil, cover, and simmer for 20 minutes in low heat. Plate and serve immediately.

Parsley-scented Mussels

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.

Ingredients:

2 pounds of mussels (wash and clean)

2 tablespoons of olive oil

2 cloves of garlic (finely chopped)

1 small bunch of parsley (coarsely chopped)

salt to taste

Directions:

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Heat olive oil in a large pan, cook garlic over medium-high for 1 minute.

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Put the mussels in the pan, cover, and cook over medium heat until all the shells have open about 8 minutes. Discard any that do not open.

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Add parsley to the pan and cook for another minute. Plate and serve immediately.

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Parsley-scented Mussels

  • Servings: 4
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Fragrant Mussels

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.


Credit: cookboldfood.com

Ingredients

2 pounds of mussels (wash and clean)
2 tablespoons of olive oil
2 cloves of garlic (finely chopped)
1 small bunch of parsley (coarsely chopped)
salt to taste

Directions

1. Heat olive oil in a large pan, cook garlic over medium-high for 1 minute.
2. Put the mussels in the pan, cover, and cook over medium heat until all the shells have open about 8 minutes. Discard any that do not open.
3. Add parsley to the pan and cook for another minute. Plate and serve immediately.

 

 

 

Squid with Ginger, Garlic, Parsley

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.

Ingredients:

1 tablespoon of cooking oil

1-inch ginger (finely chopped)

4 garlic cloves (finely chopped)

1/2 cup of parsley leaves (chopped)

1 pound of cleaned squid (sliced into rings)

1/4 cup of rice wine

1/4 cup of light soy sauce

2 teaspoons of sugar

Directions:

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Heat the oil in a skillet over medium-high heat. Add ginger and garlic. Cook, stirring until the oil is sizzling hot and the herbs are fragrant.

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Add the squid and cook, stir, for about 30 seconds.

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Pour in rice wine, soy sauce, sugar and stir until boiling and the sugar has dissolved. Add parsley. Quickly stir for a few seconds and remove from heat. Serve immediately.

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Squid with Ginger, Garlic, Parsley

  • Servings: 2
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Fragrant and Tasty Squid

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil

1-inch ginger (finely chopped)

4 garlic cloves (finely chopped)

1/2 cup of parsley leaves (chopped)

1 pound of cleaned squid (sliced into rings)

1/4 cup of rice wine

1/4 cup of light soy sauce

2 teaspoons of sugar

Directions

1. Heat the oil in a skillet over medium-high heat. Add ginger and garlic. Cook, stirring until the oil is sizzling hot and the herbs are fragrant.
2. Add the squid and cook, stir, for about 30 seconds.
3. Pour in rice wine, soy sauce, sugar and stir until boiling and the sugar has dissolved. Add parsley. Quickly stir for a few seconds and remove from heat. Serve immediately.

Shrimp in Vinegar

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.

Ingredients:

1 pound of shrimp

1 tablespoon of cooking oil

1 inch ginger (sliced into thin pieces)

3 scallions (sliced into 1-inch pieces)

4 tablespoons of water

1 tablespoon of Shaoxing wine

1 tablespoon of vinegar

Salt to taste

Directions:

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Heat oil in a skillet over high heat. Gently add the shrimps and fry for about 1 minute until they are half cooked. Use a slotted spoon to carefully remove the shrimps from oil and set aside on a plate.

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Over medium-high heat, add ginger and scallions and stir for one minute.

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Add water, wine, and vinegar, increase to high heat, and bring to a boil.

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Add the shrimps and stir for about  2 minutes until cooked through. Transfer to a plate and serve with rice

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Shrimp in Vinegar

  • Servings: 2
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Tangy, Savory Shrimps

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.


Credit: cookboldfood.com

Ingredients

1 pound of shrimp 1 tablespoon of cooking oil 1 inch ginger (sliced into thin pieces) 3 scallions (sliced into 1-inch pieces) 4 tablespoons of water 1 tablespoon of Shaoxing wine 1 tablespoon of vinegar Salt to taste

Directions

1. Heat oil in a skillet over high heat. Gently add the shrimps and fry for about 1 minute until they are half cooked. Use a slotted spoon to carefully remove the shrimps from oil and set aside on a plate.
2. Over medium-high heat, add ginger and scallions and stir for one minute.
3. Add water, wine, and vinegar, increase to high heat, and bring to a boil.
4. Add the shrimps and stir for about 2 minutes until cooked through. Transfer to a plate and serve with rice.

 

 

 

 

 

 

Spicy Baby Octopus

Juicy, Tender, Spicy, and Sweet Baby Octopus from Cook Bold Food. Simple yet delicious recipes tried and tested by me and my family.

Unlike the name suggests, the baby octopus is a fully grown octopus. The sweet and spicy marinade adds an extra tang to its naturally tender and juicy texture. Don’t be intimidated by the baby octopus. It’s easy to handle and cooks quickly. If the baby octopus is hard to find near you, you can use squid as a substitute.

Ingredients:

1 lb of baby octopus

1 teaspoon of cooking oil

marinade

1 tablespoon of Spicy Korean Chili Paste

1 tablespoon of soy sauce

1 tablespoon of rice wine

1 tablespoon of sugar

1 tablespoon of garlic

1 teaspoon of finely grated ginger

1 tablespoon of sesame oil

Directions:

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Clean by rinsing baby octopus under cold running water.

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Combine all the marinade ingredients in a small bowl and mix.

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Add the baby octopus to the bowl and mix to coat well in the marinade. Marinate for at least 2 hours or overnight in the fridge.

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Heat cooking oil over medium-high heat. Add baby octopus and frequently stir for about 5 minutes. Plate and ready to serve.

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Spicy Baby Octopus

  • Servings: 2
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Juicy, Tender, Spicy, and Sweet Baby Octopus

Unlike the name suggests, the baby octopus is a fully grown octopus. The sweet and spicy marinade adds an extra tang to its naturally tender and juicy texture. Don’t be intimidated by the baby octopus. It’s easy to handle and cooks quickly. If the baby octopus is hard to find near you, you can use squid as a substitute.


Credit: cookboldfood.com

Ingredients

1 lb of baby octopus
1 teaspoon of cooking oil

marinade
1 tablespoon of Spicy Korean Chili Paste
1 tablespoon of soy sauce
1 tablespoon of rice wine
1 tablespoon of sugar
1 tablespoon of garlic
1 teaspoon of finely grated ginger
1 tablespoon of sesame oil

Directions

1. Clean by rinsing baby octopus under cold running water.
2. Combine all the marinade ingredients in a small bowl and mix.
3. Add the baby octopus to the bowl and mix to coat well in the marinade. Marinate for at least 2 hours or overnight in the fridge.
4. Heat cooking oil over medium-high heat. Add baby octopus and frequently stir for about 5 minutes. Plate and ready to serve.

 

 

 

 

 

Haddock in Wine Sauce

Haddock is a common salt water fish in North Atlantic ocean. I am going to combine a fish that is native to where I live with Chinese flavors.  Fragrant, delicate, and savory. The result is beautiful fusion of east and west.

Ingredients:

1 1/2 pounds of haddock

2 tablespoons of cooking oil

1 teaspoon of salt

2 scallions (cut into 2 inch lengths)

2 inch ginger (cut into thin slices)

1 teaspoon of light soy sauce

1/4 teaspoon of ground white pepper

6 tablespoons of shaoxing wine

Directions:

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Rub salt into fish, then place it in a dish and marinate for 10 minutes. Rinse, drain, and pat dry with paper towels. Heat cooking oil over medium high heat, add the fish, and cook for 8 minutes.

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Add the ginger, scallions, soy sauce, white pepper, 4 tablespoons of wine, and bring it to a boil. Reduce to low heat, covered, simmer for 8 minutes. Drizzle the remaining 2 tablespoons of  wine on fish and let it boil for 30 seconds. Plate and ready to serve.

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Haddock in Wine Sauce

  • Servings: 2
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Fusion Fish Recipe

Haddock is a common salt water fish in North Atlantic ocean. I am going to combine a fish that is native to where I live with Chinese flavors.  Fragrant, delicate, and savory. The result is beautiful fusion of east and west.


Credit: cookboldfood.com

Ingredients

1 1/2 pounds of haddock
2 tablespoons of cooking oil
1 teaspoon of salt
2 scallions (cut into 2 inch lengths)
2 inch ginger (cut into thin slices)
1 teaspoon of light soy sauce
1/4 teaspoon of ground white pepper
6 tablespoons of shaoxing wine

Directions

1. Rub salt into fish, then place it in a dish and marinate for 10 minutes. Rinse, drain, and pat dry with paper towels.
2. Heat cooking oil over medium high heat, add the fish, and cook for 8 minutes.
3. Add the ginger, scallions, soy sauce, white pepper, 4 tablespoons of wine, and bring it to a boil.
4. Reduce to low heat, covered, simmer for 8 minutes. Drizzle the remaining 2 tablespoons of wine on fish and let it boil for 30 seconds. Plate and ready to serve.

 

 

 

 

 

Oyster Omelet

Oyster omelet has its origins in Fujian and it’s a snack food that features one of Fujian’s most plentiful seafood– oysters. If you are an oyster fan like me, this is a great recipe to make. Frozen oysters can be used if fresh oysters are not available in your area.

Ingredients:

4 large eggs

1 tablespoon of cooking oil

12 oysters, shucked

1 tablespoon of potato starch

1/2 cup of cold water

leafy greens (e.g. spinach, bok choy)

1 whole scallions (finely chopped)

a pinch of salt and ground white pepper

Directions:

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Combine water and potato starch in a bowl and stir.  In a small bowl, beat the eggs with salt and white pepper.

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Heat 1/2 tablespoon of cooking oil in a skillet over medium high heat. Add six oysters to the pan and cook until firm for about one minute.

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Pour half of the potato mixture on the pan. Let it cook for a few seconds.

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Pour the egg mixture on the pan.

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Add scallions and leafy greens. Let it cook for about one minute and flip over the entire omelet. Cook on the opposite side for another minute. Repeat the process with the remaining ingredients.

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Oyster Omelet

  • Servings: 2 to 4
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Fujian Snack Food

Oyster omelet has its origins in Fujian and it’s a snack food that features one of Fujian’s most plentiful seafood– oysters. If you are an oyster fan like me, this is a great recipe to make. Frozen oysters can be used if fresh oysters are not available in your area.


Credit: cookboldfood.com

Ingredients

4 large eggs
1 tablespoon of cooking oil
12 oysters, shucked
1 tablespoon of potato starch
1/2 cup of cold water
leafy greens (e.g. spinach, bok choy)
1 whole scallions (finely chopped)
a pinch of salt and ground white pepper

Directions

1. Combine water and potato starch in a bowl and stir. In a small bowl, beat the eggs with salt and white pepper.
2. Heat 1/2 tablespoon of cooking oil in a skillet over medium high heat. Add six oysters to the pan and cook until firm for about one minute.
3. Pour half of the potato mixture on the pan. Let it cook for a few seconds.
4. Pour the egg mixture on the pan.
5. Add scallions and leafy greens. Let it cook for about one minute and flip over the entire omelet. Cook on the opposite side for another minute. Repeat the process with the remaining ingredients.

 

 

 

Spanish Mackerel Soup

Served with or without noodles, Spanish Mackerel Soup is a rich yet simple dish. These fish have a shorter expiration compared with other fish so it’s best to cook them at their freshest state. Generally, they are served minimally, poached, with scallions.

Ingredients:

1 pound of Spanish mackerel (cleaned and chopped into 1/2 to 1 inch pieces)

2 tablespoons of rice wine

1/4 teaspoon of white ground pepper

6 cups of Pork Soup Stock

Directions:

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In a bowl, marinate the pieces with the rice wine, a generous pinch of salt, and white pepper. Cover and refrigerate at least 20 minutes.

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Bring the Pork Soup Stock to a boil in a large soup pot. Drop in the mackerel pieces and boil until all the pieces have risen to the top. Season the soup with salt and pepper to taste. Ladle the soup with the mackerel pieces on to 4 to 6 bowls. Top each bowl with scallions. Ready to serve.

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Spanish Mackerel Soup

  • Servings: 4 -6
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Hearty Fish Soup

Served with or without noodles, Spanish Mackerel Soup is a rich yet simple dish. These fish have a shorter expiration compared with other fish so it’s best to cook them at their freshest state. Generally, they are served minimally, poached, with scallions.


Credit: cookboldfood.com

Ingredients

1 pound of Spanish mackerel (cleaned and chopped into 1/2 to 1 inch pieces)
2 tablespoons of rice wine
1/4 teaspoon of white ground pepper
6 cups of Pork Soup Stock

Directions

1. In a bowl, marinate the pieces with the rice wine, a generous pinch of salt, and white pepper. Cover and refrigerate at least 20 minutes.
2. Bring the Pork Soup Stock to a boil in a large soup pot. Drop in the mackerel pieces and boil until all the pieces have risen to the top. Season the soup with salt and pepper to taste. Ladle the soup with the mackerel pieces on to 4 to 6 bowls. Top each bowl with scallions. Ready to serve..

 

 

Spicy Shrimp Wontons

Out of the all the Chinese dumplings, wontons are the easiest to make. They cook fast and have a soft texture. Wonton wrappers can be bought in Asian food shops. Some shops have the ready-made wontons fresh in the noodle aisle and while other shops store them in the frozen aisle. Wontons can be served in a variety of ways. This version has Sichuan influence with no soup but a lot of chili oil.

Out of the all the Chinese dumplings, wontons are the easiest to make. They cook fast and have a soft texture. Wonton wrappers can be bought in Asian food shops. Some shops have the ready-made wontons fresh in the noodle aisle and while other shops store them in the frozen aisle. Wontons can be served in a variety of ways. This version of Spicy Shrimp Wontons has Sichuan influence with no soup but a lot of chili oil.

Ingredients:

For the wontons

1 1/2 pound of shrimp (cleaned, chopped into small pieces)

2 scallions (chopped)

1 teaspoon of cornstarch

a pinch of salt

a pinch of ground white pepper

1 package of wonton wrappers

For the sauce

4 teaspoons of light soy sauce

6 teaspoons chili oil (feel free to adjust the amount of chili oil according your taste)

Directions:

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Mix together shrimp, scallions, cornstarch, salt, and ground white pepper in a large bowl.

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Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.

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Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.

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In a large pot, bring about 3 quarts of water to a boil. Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact.

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Transfer to a bowl. Add the chili oil and soy sauce and sprinkle on scallions. Serve immediately.

Spicy Shrimp Wontons

  • Servings: 4
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Sichuan Style Wontons

Out of the all the Chinese dumplings, wontons are the easiest to make. They cook fast and have a soft texture. Wonton wrappers can be bought in Asian food shops. Some shops have the ready-made wontons fresh in the noodle aisle and while other shops store them in the frozen aisle. Wontons can be served in a variety of ways. This version has Sichuan influence with no soup but a lot of chili oil.


Credit: cookboldfood.com

Ingredients

For the wontons
1 1/2 pound of shrimp (cleaned, chopped into small pieces)
2 scallions (chopped)
1 teaspoon of cornstarch
a pinch of salt
a pinch of ground white pepper
1 package of wonton wrappers
For the sauce
4 teaspoons of light soy sauce
6 teaspoons chili oil (feel free to adjust the amount of chili oil according your taste)

Directions

1. Mix together shrimp, scallions, cornstarch, salt, and ground white pepper in a large bowl.
2. Scoop about half teaspoon of filling and spread it in the middle of the wrapper. Dip your finger in the dish of water and run it around the filling.
3. Tightly pinch the wrapper around the filling. Be careful not to break the wrapper.
4. In a large pot, bring about 3 quarts of water to a boil.Cook for 4 mins and add a small cup of water to lower the temperature so the dumplings stay intact.
5. Transfer to a bowl. Add the chili oil and soy sauce and sprinkle on scallions. Serve immediately.

 

 

 

 

 

 

Oysters with Black Bean Sauce

A delicious spin on cooking oysters. The briny taste of oysters is complemented by fermented black beans sauce. This dish is also quick to cook, so have all of you ingredients ready to toss into the pan.

Ingredients:

2 dozen oysters, preshucked or shucked at home

1 tablespoon of cooking oil

1 tablespoon of fermented black bean sauce

1 scallion (chopped)

Directions:

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Heat oil in a skillet over medium-high heat and add fermented black bean sauce. Cook, stirring, until fragrant, about 10 seconds.

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Add the oysters and stir to distribute evenly. Cook until the oysters appear firmer, in about 3 minutes. Plate and sprinkle on scallion. Serve immediately.

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Oysters with Black Bean Sauce

  • Servings: 4
  • Difficulty: easy
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Savory Oysters

A delicious spin on cooking oysters. The briny taste of oysters is complemented by fermented black beans sauce. This dish is also quick to cook, so have all of you ingredients ready to toss into the pan.


Credit: cookboldfood.com

Ingredients

2 dozen oysters, preshucked or shucked at home
1 tablespoon of cooking oil
1 tablespoon of fermented black bean sauce
1 scallion (chopped)

Directions

1. Heat oil in a skillet over medium-high heat and add fermented black bean sauce. Cook, stirring, until fragrant, about 10 seconds.
2. Add the oysters and stir to distribute evenly. Cook until the oysters appear firmer, in about 3 minutes. Plate and sprinkle on scallion. Serve immediately.