Seafood Bee Hoon

Like they say, simple food is the hardest to do well. This seafood bee hoon is my own invention and it breaks nearly all the rules of bee hoon. You may try it out for yourselves and see if it works for you. Definitely works for me.

First, I add plenty of olive oil to my wok and fry some shallots and fish paste in it.

In with the prawns and oyster sauce.

Next, I add the vegetables. A little short over here. I think the dish will look and taste better with more vegetables.

Finally, dump in soaked bee hoon. Make sure the bee hoon is soaked in cool water and not hot water. Soggy bee hoon never tastes good. Toss it around that gooey mixture and let the bee hoon soak up the nice oyster, fish paste, prawn flavoured juices. I don’t believe in pepper for bee hoon, so none was added here.

The dish is finally ready. Serve it piping hot. Goe very well with Sin Sin garlic chilli sauce.

See those tiny shreds of fish paste embedded in the bee hoon? That’s the killer.

Galilee Spaghetti

I’ve heard and seen a lot of bad reviews with regards to this “library” food. I took these opinions seriously at first, but something didn’t seem right. So many folks at the library were ordering their spaghetti.

I’ve tried out the seafood spaghetti at 2 different outlets. One at Queenstown and one at Sengkang. The one at Sengkang is a bit better, but they both tasted OK. In fact, I would rate the one at Sengkang (inside Compasspoint) as good. The sauce is sweet and flavourful. The seafood is real. The spaghetti may not quite appeal to those who want it al dente.

For $7.50 (probably for a limited period only) you get a spaghetti and a Snapple. A good deal. Probably even better than some of the stuff they serve at the foodcourt on the same floor.

So the next time you go to the library, don’t hesitate to try out the food at Cafe Galilee. It’s actually not bad at all.

Fisherman’s Stew

Got this recipe from a Farang friend residing in Thailand. Takes a lot of trouble to get the ingredients together, but it’s well worth it.

Seafood Hot Pot

This is a melting pot of classic fisherman’s stews: cioppino, bouillabaisse, gumbo, jambalaya, and paella — all opportunistic dishes born from the unpredictability of the day’s catch. My whole life I’ve fished in camp houses up and down the Gulf Coast, and every day our focus is to catch that night’s dinner. A dish like this works well no matter what fish you get — in the wild or at your seafood market. It’s a one-pot dish that works year-round.

The Base
• 6 tbsp unsalted butter
• 3 tbsp tomato paste
• 3/4 lb fingerling potatoes, cut into 1/4-inch-thick medaillons
Mix 1:
• 1/2 head celery, minced
• 1 medium onion, minced
• 1 small fennel bulb, diced
• 5 cloves garlic, minced
• 2 Thai (red) chiles, minced
Mix 2:
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp coarse salt
Mix 3:
• 1/2 cup white wine
• 1/2 cup carrot juice
Mix 4:
• 14.5-oz can whole tomatoes drained of juices
• 4 cups clam juice
• 2 cups chicken stock
• large bunch thyme, tied with kitchen twine

In a large pot over medium heat, melt 4 tbsp butter until foamy. Stir in mixes 1 and 2, cooking until vegetables are translucent with slightly browned edges, about 8 to 10 minutes. Halfway through the cooking process, add remaining 2 tbsp butter.

Lower heat and stir in tomato paste. Mix well and cook until paste begins to brown (not burn), about 5 minutes. Add mix 3 and stir to loosen browned bits stuck to bottom of pot. Simmer to reduce by half, about 6 minutes. Stir in mix 4, plus potatoes, and raise heat to bring to a boil. Lower heat and simmer until potatoes are tender. Turn off heat and cover.

The Seafood
• Coarse salt
• Cayenne pepper
• 4 tbsp olive oil
• 8 clams in shells, scrubbed
• 8 mussels in shells, scrubbed and debearded
• 8 medium shrimp, peeled and deveined
• 8 large sea scallops
• 8 oz (skinless) snapper
• or other white fish
• 4 shallots, minced
• 1 cup dry vermouth

Season the seafood with salt and cayenne. In a jumbo pasta pot or dutch oven (wide cooking surface, high sides), warm the olive oil. Add clams and mussels, sautéing about 11/2 minutes.
Add shrimp, scallops, fish, and shallots, cooking until opaque on one side, about 1 minute. (Don’t flip.) Add vermouth, cover, and let the mixture steam until seafood is cooked through, 90 seconds or so.
Add hot base and bring to low boil, simmering 11/2 minutes. Remove thyme and discard. Serves 4.