Italian Shrimp Scampi Low Carb Zucchini "Noodles"

I'm not sure what sparked my craving for shrimp scampi, but I couldn't get the buttery, lemony shrimp pasta dish out of my mind. I've been trying to eat healthier though, so figured I could experiment with some zucchini noodles. Now, if you have a Zoodle Slicer or a Veggetti or whatever, this would go a lot faster, but I found julienning the zucchini worked just fine. It was actually quite therapeutic to slice and slice the zucchini until I had a colander full of thin strips.

Of course, you can use regular spaghetti noodles with this recipe if you wish, but I thought the buttery, lemony zucchini noodles and shrimp totally hit the spot.

Chinese Kung Pao Shrimp

A few days after making Chinese Kung Pao Chicken, I got a craving again for the spicy, slightly sour taste of the dish. And while kung pao chicken is my preference, it takes a little longer to cook than shrimp. Plus, I had frozen shrimp on hand so any recipe that avoids having to leave the house wins hands down. But since it was late at night when I originally made the recipe, the photos weren't the best. I made it again several months later, but this time my celery supply was a bit low, so I added in a zucchini. I have to say, if you love zucchini as much as I do, it worked really well in a kung pao stir-fry.

While I love the crispness of a deep-fry, in this case, lightly coating the shrimp in cornstarch before pan-frying gave it a nice crunch. Toss in the vegetables, chilies, sauce, and toasted peanuts and the dish comes together in minutes. The key to the flavor is Chinese black vinegar and rice wine, which are much milder than their Western counterparts, but if you need to substitute with what you have on hand, taste and adjust seasonings accordingly.

Singaporean Chilli Crabs

I already had my menu set to make Chinese Deep-Fried Chicken Wings with Spicy Salt and Vegetarian Goya Champuru (Okinawan Bitter Melon Stir-Fry with Tofu and Eggs) before my dad left town. But, when I went to the grocery store and saw crab on sale for $4.99 a pound, I had to include the addition of Singaporean Chilli Crabs.

In preparation for my trip later this year, I bookmarked a bunch of Singaporean dishes to try including the famous chilli crab. A chili pepper, tomato, brown sugar, shrimp paste, eggy sauce? Sounds right up my alley. I had two fist-sized hybrid red jalapenos that I had frozen from my tour of the Huy Fong Foods, Inc. Sriracha factory that I was saving for a special dish. This was it! Red jalapenos aren't really spicy for me, so added with the other ingredients and the butter from two crabs and the overall dish should just have a nice kick.

While I did save the shell for photos, if you're making it at home, I'd omit and save the sauce for the pieces of crab you'll actually eat. My brother and his wife and I savored each claw and leg. I fried up some Banh Phong Tom (Vietnamese Shrimp Chips), which were perfect for scooping up the extra sauce. But, steamed rolls, rice, or even Mi Xao Toi Bo (Vietnamese Noodles with Garlic Butter) Maggi Seasoning Sauce would go great with this dish as well.

Will the Singaporean Chilli Crab I eat in Singapore this summer taste as good? I kinda doubt it? If you've eaten the real thing and make my version, you'll have to let me know which comes out the winner!

The Lobster Shanty - Salem - Massachusetts

I had a bunch of miles that were expiring soon and with an open invitation from Gourmet Pigs to come out for a visit, decided to do just that for my birthday since I hadn't gone on a big trip in a while. Five days after I booked my flight, she received a media invite to Sacramento to tour a cattle ranch.

Could I change my ticket?

Not without incurring a hefty change fee. Plus, I wanted to go to the Keene Pumpkin Festival that weekend.

Would I mind if she went? She could leave her car for me if I wanted?

Well, sure, in that case, that actually worked out better because I could go up to Salem and spend time with second-oldest nephew.

Evidently, Salem is more happening than I realized. Since my flight came in late, I Googled around for some options and saw that The Lobster Shanty was open until 1 a.m.

Doh! October. Salem. Witch trials. Halloween. It's Salem's high season.

According to the T-shirts, which said, "The Lobster Shanty -- warm beer, lousy food, surly waitresses, rude bartenders, cranky cooks," I think it's supposed to be a dive, but service and food were just fine.

Japon Bistro - Pasadena

A week after making my own Hawaiian Salmon Poke and Spicy Tuna Poke, I was still craving poke. It was the tail-end of DineLA and while perusing the list of restaurants, I saw that Japon Bistro in Pasadena offered a three-course lunch set for $15 that included poke.

Score!

Or so I thought.

But, let's backtrack to my first visit in June 2010 with Gourmet Pigs.

Hawaiian Spicy Tuna Poke

I wanted to stick to a pretty typical Hawaiian poke for the sashimi-grade tuna that I picked up from Yama Seafood - San Gabriel. So it was the usual seasonings of soy sauce and sesame oil, with the addition of chili sambal and Sriracha to kick it up a notch.

I looove spicy tuna, and while cheaper cuts are often used in the rolls, I can't stress enough that you should really splurge on sashimi-grade tuna for poke. Freshness makes a big difference, especially when you're eating raw fish.

Yama Seafood L.A. - San Gabriel

I don't know how many times I've driven past Yama Seafood L.A. on Las Tunas Drive in San Gabriel and not really noticed this rather non-descript Japanese grocery store. Until March 2008 (I know, going a ways back for this one). How could I have missed the large "Sushi Takeout" and "Sushi" and "Sashimi" signs?

Sometimes, I'm not in the mood for a whole sit-down sushi restaurant experience. Sometimes, I just want a few sushi rolls, and you know the American grocery store versions are not gonna satisfy that craving!

Parking is around the back. I ducked in to see what Yama Seafood had to offer that day and have been happily indulging in freshly-made and inexpensive sushi and sashimi at this little mom and pop shop for years.

Hawaiian Salmon Poke

While catching up with my friend Ivan at Snow Monster - Westminster (Little Saigon), I asked him what foods he'll miss in SoCal after he leaves. He mentioned North Shore Poke Co. - Huntington Beach, specifically that he could get poke made with salmon instead of the usual tuna poke. Mmm. Poke. I haven't had poke in forever and the Hawaiian places around me usually just have the typical cooked dishes.

The next day, I couldn't get poke out of my mind. I bought half a pound of sashimi-grade salmon from Yama Seafood - San Gabriel. Since salmon is more delicate than tuna, taste-wise I mean, I opted to use Korean chili flakes for the spice portion instead of Sriracha. A little bit of grated ginger seemed appropriate. And a small tomato, diced, to make it more salad-like and add a little color.

Totally satisfied my craving. I even sent a photo to my friend to show him what he started. Was it really only two years ago that he moved here? And while saying our good-byes, we realized it's been 10 years since we met that long-ago summer in Wisconsin. Time flies when you're old!

One last word about poke, since you're eating the fish raw, it really is worth the splurge to buy sashimi-grade salmon. Pick up some ready-made seaweed salad to add to the mix and the dish comes together as quick as you can chop the ingredients.

Lasagna with Salmon and Spinach

I've made regular Lasagna with Meat Sauce and Vegetarian Lasagna with Broccoli, Kale, and Zucchini. I got a little more creative with Vegetarian Lasagna with Feta Cheese, Spinach, and Tofu. I've even blogged Pastitsio (Greek "Lasagna").

This Lasagna with Salmon and Spinach is more of a Swedish/Italian fusion. Not that I came up with it on my own. I actually saw it on the menu at IKEA - Covina, and mentally made a note to try making it at home. I used cheap frozen salmon filets, because the good stuff I save for eating fresh.

I prefer to bake the salmon first using my go-to Baked Salmon with Lemon Pepper Seasoning to bring out the flavor. Baking also makes sure the salmon flakes easily before adding it into the lasagna. A nice bechamel sauce and spinach goes far in disguising mediocre salmon so the final result was mighty tasty. Of course, if you want to splurge and use fresh salmon, by all means do so, but just a little suggestion with the frozen salmon so you can save your pennies.

I actually made my version at the beginning of the year, when I was thinking of recipes for Lent. Then on a recent visit to buy tickets for the IKEA (Swedish Crayfish Party) - Burbank, figured I should order it for comparison.

The verdict?

My version is much better.

Of course. ;)

Singaporean Roti John with Sardines

Considering how much I love the Banh Mi Ca Moi (Vietnamese Sardine Sandwich), when I came across mention of a sardine sandwich in Cheryl Lu-Lien Tan's "A Tiger in the Kitchen: A Memoir of Food and Family," I knew I had to try making it. Her friend, who is a chef, suggested cutting the fishiness of the sardines with sesame oil. I don't know if it really made that much of a difference for me since I like sardines, but you could certainly try that if you wish.

Read my recipe for Singaporean Roti John with Beef which includes the background history of the British, Malay, Indian, Singaporean influences that went into the creation of this sandwich. Since the sardines are already cooked, this version is a little quicker since you don't have to cook the meat before adding the eggs. I removed the bones and mashed the sardines with the eggs, scallions, and chili paste. Drizzled sesame oil to cook the mixture before placing the toasted bread on top. If you really want to cut the fishiness of the sardine sandwich though, I'd suggest stuffing it with slices of cucumbers and tomatoes.

Chinese Corn and Imitation Crab Egg Drop Soup

It was one of those nights. I wasn't feeling particularly hungry, but wanted something to tide me over. Didn't want to go out. Didn't want leftovers. So I started combing through my freezer and pantry.

There was a package of imitation crab that I had intended to make Crab Rangoons with, except the cream cheese went bad before I could get to it. The pantry yielded a can of corn and some seafood stock. I almost always have eggs on hand. All the makings for Chinese Corn Imitation Crab Egg Drop Soup, enough to fill me up without making me feel stuffed.

It was late at night and I honestly hadn't planned on blogging this recipe. But while eating the egg drop soup, I was thinking it was mighty tasty and asked my Facebook group if anyone wanted the "recipe." Several people mentioned they wanted a quick recipe for when they're in the same predicament too, so here you go.

The egg drop soup was still good the next day, when I re-heated it to take better pictures.

King Hua Restaurant - Alhambra

It started out as a Twitter conversation when David Chan (who has eaten at 6,297+ Chinese restaurants) mentioned the crispy deep-fried milk at King Hua Restaurant in Alhambra. One More Bite said she loved the dish. I haven't had sauteed milk since Macau Street - Monterey Park closed a while back and a deep-fried crispy version sounded intriguing.

We made plans to meet up and Gourmet Pigs decided to make King Hua one of her going away dinners before she moved to Boston. Well, I don't know if she picked the restaurant in particular or was more nudged in that direction, but it helped me achieve Cantonese seafood restaurant trifecta (dim sum, wedding banquet, and regular dining at one location). Not that that should be a goal, mind you, just happenstance.

A few years ago, I blogged King Hua Restaurant - Alhambra for dim sum and later that year, attended a wedding banquet so I knew it was a solid Cantonese restaurant. Part of the reason Gourmet Pigs chose it was for some fresh Chinese seafood since she doubted her options in Boston would be as good.

Lobster Roll with Sriracha Butter

A while back, Albertson's had a sale on lobster tails for $3.99 apiece. Granted, they were pretty small, but I couldn't pass up that price and purchased three of them. I froze the lobster until I could come up with a good recipe. Not that lobster needs a good recipe. I like lobster plain, grilled or boiled, and dipped in butter sauce or even, mayonnaise.

Which then got me thinking. If I'm perfectly happy with plain lobster and butter, then I might as well keep it simple and make a lobster roll. I'm always tempted to order one when I see it on the menu, but at upwards of $12, I haven't been able to justify spending that much for a sandwich. Even though my version cost the same, I got two lobster rolls for that price. And because lil' sis doesn't like lobster (I know!), she only had one bite and the rest was all for me.

The recipe is really simple. Baked lobster tails lightly sprinkled with salt, tossed in Sriracha butter, served on toasted hot dog buns. So if you love lobster and Sriracha, this recipe showcases both ingredients wonderfully.

IKEA (Swedish Crayfish Party) - Burbank

The first time I heard about IKEA's Swedish Crayfish Party, I was going out of town to Mesa Verde National Park - Colorado. The subsequent years, it's either been sold out or I forgot about it entirely. I was determined to go at least once!

C'mon, $9.99 (with my IKEA family member discount) for all-you-can-eat crawfish? I'm sooo there!

Now, y'all know I love my crayfish, but what exactly is a Swedish crayfish party? According to the official Sweden site, crayfish were eaten in Sweden since the 1500s by the aristocracy. In the mid-1800s, it became more widespread, but it wasn't until the 1900s that the tradition, as it is now, started. Because of concerns about overfishing, catching crayfish was limited to a few months from August onward. Therefore, a Swedish crayfish celebration heralds the end of summer. Decorations might include paper lanterns depicting the man in the moon, bibs, and paper hats.

Unlike the overly spiced Cajun version, Swedish crayfish are simply boiled with salt and crown dill. No matter, I love crawfish in any form!

I ended up inviting one of my long-time students, who was pretty excited about all-you-can-eat crayfish. You have to go with someone who loves these little mudbugs too, otherwise, you're just eating boiled seafood and Swedish cafeteria food and that's no fun.

Tod Mun Pla (Thai Fish Cakes)

The green beans the niece grew from seed in preschool yielded a handful if I saved the harvesting for about once a week. Not really enough for a stir-fry, but just enough green beans to supplement something. Just enough for a batch of Tod Mun Pla (Thai Fish Cakes).

Remembering that Shaved Ice Sundays' in-laws are Thai, I consulted her recipe since I remembered liking her use of red curry paste in the recipe. The chopped green beans I've encountered in versions of Thai fish cakes I've eaten before, adding both color and texture. Unlike her recipe though, I minced my own fish instead of purchasing store-bought fish paste. If you buy fish paste instead of making your own, then you can probably omit most of the seasonings in my recipe since store versions already have plenty. Finally, the baking powder in the recipe helps lighten up the texture of the fish. The fish cakes will puff up a little when frying, and then shrink down in size when cooled so don't be alarmed when that happens.

These can be eaten as an appetizer or a side dish, served with a light fish dipping sauce.

Goi Bi Soi Tom Thit Heo (Vietnamese Spaghetti Squash Salad with Shrimp and Pork)

Before Goi Bi Soi Chay (Vietnamese Vegetarian Spaghetti Squash Salad), there was actually this savory version I made back in February with shrimp and pork. I initially encountered Vietnamese spaghetti squash salad more than a decade ago, when I was back in Chicago for a visit and staying with a college friend. I had just flown in that day, and was taking a brief nap before a potluck my friend was throwing that evening, when her mom woke me up to help in the kitchen. Still a little groggy, I vaguely remember her fishing the spaghetti squash out of a pot of boiling water and being instructed to separate the strands. I've long since forgotten what my friend's mom included in the spaghetti squash salad, just the sense of urgency as she hustled me to finish before guests arrived.

Now, of course, in the privacy of my own kitchen, the only urgency was trying to cook before darkness set in so I could photograph the dish in daylight. I didn't make it. Not that the recipe is difficult, just that it takes a bit to wait for the spaghetti squash to steam and for the pork and shrimp to boil. I didn't add the thinly sliced cabbage or pickled onions like I did to the vegetarian version so that the shrimp, pork, and spaghetti squash would get central play, although you could certainly add some if you'd like. Just added some chopped herbs and tossed with fish sauce dressing. It's best served warm, as cold, congealed pork fat doesn't taste very appetizing. Though if you omit the pork, a cold spaghetti squash shrimp salad is quite crunchy and refreshing the next day.

Incidentally, when I was looking up how to translate spaghetti squash into Vietnamese, a light bulb went off when I made the connection between soi as the classifier for fibers, such as thread, string, etc. Huh. Learn something new every day.

Bong Bi Nhoi Ca Tom Chien (Vietnamese Fried Squash Blossoms Stuffed with Fish and Shrimp)

I love when squash blossoms are in season. I meant to update the photos for my recipe for Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms) when I decided to tweak it a little bit instead.

I added minced fish to make it a little healthier, and added chopped cilantro for a bit of freshness. Otherwise, the recipe is pretty similar to what I originally made long ago, fresh squash blossoms stuffed with shrimp, lightly dusted in rice flour, and fried crispy.

Sam Woo Crisp Fish Skin Laver Flavour

While at Sam Woo BBQ - Alhambra recently to pick up a to-go order, I saw a young couple in front of me buy a bag of Sam Woo Crisp Fish Skin. Huh! I've never seen this before.

Is it good? I asked the cashier.

She said it was, and at $2 a bag, not too bad of a price to experiment. They had regular and laver flavor. I opted for the seaweed, thinking just plain fried fish skin didn't sound very flavorful. I thought maybe it'd be like the salmon skin in salmon skin rolls at Japanese restaurants?

Amok Talae (Cambodian Steamed Seafood Curry)

A few weeks after making Amok Trey (Cambodian Steamed Fish Curry) (Twice!), I decided to switch it up a bit by adding shrimp and clams to the fish, swapping out the wild betel leaves for Thai basil leaves, and adding Thai red curry paste.

You can opt to use all of the modifications, or just one, but it's nice to vary the recipe a bit just to keep it interesting. If you're feeling lazy and don't want to slice and dice, you can skip adding all the aromatics and just do a big spoonful of Thai red curry paste instead.

Com Chien Ca Man (Vietnamese / Chinese Salty Fish Fried Rice)

One day while stopping off at my youngest uncle's house to borrow some tools for my dad, his wife sent me home with several pieces of dried salted fish.

"So you can make salty fish fried rice," my aunt said.

My uncle said it wasn't the "right" kind of salted fish, but my aunt insisted I could still use it to make salty fish fried rice if I wanted to.

So I did.

Actually, it was their oldest son, cousin Q's older brother, who turned me on to salty fish fried rice from Sam Woo BBQ - Alhambra. How come his parents didn't give him any salted fish, my cousin asked. I dunno? But he could come over to my house for some if he wanted. And even though my uncle said it wasn't the "right" kind of salted fish, it tasted good to me!

I'd been on the lookout forever for the "right" kind of salted fish for fried rice and had no idea which to choose from the varied selection at the Asian grocery stores. Too many kinds of salted fish! Anyone have any idea which is the "right" kind? Perhaps I was making it too difficult and should have just taken my aunt's attitude of using any type of salted fish I like.

You don't need much salted fish for this recipe. Salted fish is salty! So I save the soy sauce for drizzling at the end if I decide the rice needs a little more, instead of stirring it into the fried rice while it's cooking. And like Sam Woo, I also paired it with some sauteed lettuce to cut the fishiness factor down a notch.