Entries in the 'Seafood' Category

Nautical food experience

My girls and I went to all the way to The Ship for lunch. This is one of the few restaurants I would drive to just for their food and it’s always worth the trouble. Not only do I love their ship’s cabin furniture, I also love how their food still holds that signature English flavor after all these years.

While you can barely make out the seafood in the chowder served at other restaurants, The Ship’s seafood chowder features a giant green mussel, a jumbo shrimp and chunky pieces of fish and squid. Very yummy.

This is the first time I’m ordering the Grilled Chicken with Cola Sauce, mixed veggies and french fries. The sauce made with coke (cola) is interesting but a little bland.

The Chicken Maryland is definitely one of my kids’ all-time favorite. The portion is pretty big and we all jumped in to help lick the platter clean.

Sweet sour shrimp

Remember I left behind my son’s favorite dishes in food storage containers before I left Cali. Well, here’s the recipe for my super easy, super tasty Sweet Sour Shrimp.

I used:

  • 1 packet of large precooked shrimp
  • 1 onion, cut into eighths
  • 1 tomato, quartered
  • 2 cloves of garlic, chopped
  • tomato ketchup
  • a few stalks of cilantro, roughly chopped

First, saute the garlic briefly in some cooking oil on high heat until fragrant but be careful not to burn the garlic. Add the onion and saute briefly till translucent.

Add shrimp followed shortly by tomato, ketchup and a splash of water. Allow to simmer on low heat for 5 minutes. Season with salt and pepper to taste, and toss in the cilantro just before serving.

And there you have it, a very simple yet tasty dish to go with steamed rice.

Stirfried broccoli and carrots

This is one of the dishes that I prepared for my son and stored in the fridge to be eaten later. It’s so easy and so healthy you’ve just got to try it.

I used:

  • 2 heads of broccoli, cut into large florets
  • 0.5 bag of baby carrots
  • 1 clove garlic, finely diced
  • 1 small slice of salmon
  • mushroom/oyster sauce
  • cooking oil
  • salt and pepper to taste

First, I heated up some oil in a non-stick pan on medium to low heat.

Place the slice of salmon, lightly salted and peppered, in the pan and let it fry slowly first on one side, then flip over and allow to fry until cooked through and both sides are lightly brown. This should take roughly 10-12 minutes.

Remove the salmon to a plate. Using a fork, break up the salmon into flakes and remove the bones. Leave aside.

Add a bit more oil in the pan on medium heat and lightly fry the garlic for a 2-3 minutes till fragrant. Be careful not to burn the garlic or it will taste bitter.

Throw in the carrots and add a splash of water and leave it for about 5 minutes to soften up.

Add the broccoli, a dash of mushroom/oyster sauce and a sprinkle of pepper. Stir-fry for approximately 5-7 minutes till the broccoli is cooked. Watch closely to ensure broccoli is not overcooked or it will turn yellow.

Serve on a plate (or in my case, I placed in a Rubbermaid container for refrigerating) and top with the salmon flakes.

And that’s all there really is to it. It’s really tasty and goes well with pasta, noodles or rice.

My son had some fruits left over from the fresh fruit baskets we got for Christmas and he ate those for dessert.

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