BAKED SEA BASS IN INDONESIAN STYLE AND SAUTÉED SPINACH IN SESAME OIL

I am on mission to make my family love fish, certain fish are good to have, even though these days we have to bit careful on our choice of fish, with polluted environment, mercury issue on fish are quite frightening, and also choose sustainable fish, ask the fishmonger where the fish come from. I feel sad with what people done to the environment *sad face, but we could make good start from ourself.

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Usually all the family member, exclude me, are love love fried fish, but not bake. While I love anything that juicy and moist they are quite the opposite. So I already tried quite some variant of fish to see the texture after baking, they like succulent well done texture of fish, and this Sea Bass is just perfect *they called it Lubina in Spanish

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I made some Indonesian traditional recipe for this fish, so it taste so much like home, and the whole family can easily adapt it *haha playing trick. Also this recipe is easy and quick, put all the seasoning in blender, and coat it into the fish, baked then you good to go. Good dishes for weekend, while you could also relax doing other thing, dance, play with kids, read a book or any interesting thing *hehe

This baked fish, I serve it with bake sweet potatoes that I just posted earlier and sautéed spinach in sesame oil, it is super delicious, enjoy it with some brown rice, yep yep brown rice for me *hehe. I also got some left over bake sweet potatoes, and I enjoy with other dishes in the next day, I love left over when the flavour are intensified.

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Here the recipe

BAKED SEA BASS IN INDONESIAN STYLE

INGREDIENT

  • 1 medium size sea bass, just choose not too big fish, which is more safe, from my point of view
  • 1 medium size tomatoes
  • 1 medium size french shallot
  • 3 clove of garlic
  • 1 red chilli, seed out
  • 3 candlenut (you can replace it with raw macadamia nut, 1 1/2 to replace each one of candle nut)
  • 1 tbs of lemon juice or lime juice
  • 2 tbs thick coconut milk (this is optional) but this coconut milk create thick, savoury and creamy chilli paste

HOW TO

  1. Heat the oven 180 Celsius
  2. While waiting for the oven, into the blender, blend all the ingredient, except the Fish *haha. Blend the ingredient into the texture you loved, actually I prefer rough, but my hand blender are broken,
  3. Put the aluminium foil on baking tray, put the fish in it and rub the fish with the chilli paste, ensure to coating all part include the inside part of the fish, close gently the foil
  4. Bake the fish for good 15 minute, after 15 minute taking it out from the oven, and change the oven into grill, open the upper part of the foil and grill the fish for 10 minute
  5. Take out from the grill and you good to go

 

SAUTÉED SPINACH IN SESAME OIL

INGREDIENT

  • 4 good handful of spinach (not baby spinach)
  • 3 clove of garlic, crush it and chop roughly
  • 1 onion spring, take the white part and slice it roughly
  • 1 tbs oyster sauce
  • 1 tbs light soy sauce, Tamari with reduce salt of you have in in hand
  • 1 tsp sesame oil
  • a Pinch of himalayan salt
  • 1-2 tbs light olive oil
  • Roasted almond and cashew for contrast texture, BUT this is just optional

HOW TO

  1. In medium heat, put fried pan and light olive oil, add the garlic and onion spring, watch over it, don’t burn the garlic, sautéed them until fragrance
  2. Put inside the spinach and the rest of the seasoning, cooked them quick, for 3-5 minute, otherwise the spinach would get mushy, which is not good
  3. Take from the heat after the spinach change in colour and quick put it in plate to stop cooking, for any minute longer in pan the spinach will continue to cooked
  4. Serve and sprinkle with roasted nut
  5. It is actually easy, just matter of timing

THAI INSPIRED GRILLED SALMON

Since I got my kids, I become obsessed with this nutrition things, I can become so nagging to them for eating random food, even though sometime I also not good example for them *how hypocrite haha, but what I thankful is, I can say my kids are kind of kids that have strong mind and opinion which I respected so much, and easy to convince when I explain to them the benefit of certain food, I starting to explain to them from young age, I don’t care do they understand me or not, but now I can see the effect on their eating habit, even though I still fighting on their sugar intake, they like candy, which kid doesn’t like candy huff *some say I am crazy for explain food nutrition to toddler haha

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This dishes was meant to accompanied the sautéed veggies that I just posted earlier, to be enjoy with brown rice, yeah brown rice, I think you know that brown rice is standard kitchen staple at our house, just typical Asian kitchen *haha. I choose brown rice, because that is the healthiest rice I got in Madrid, back home I used to consume this black rice and red rice, which full of nutrient and fiber.

I first tried this Thai inspired marinated recipe was for grilling my chicken breast, since arrive here in Madrid, I don’t know why, I becoming even more strict for what I am cooking and consume, we choose sustainable fish, lean meat and consume it in rare occasion usually when kids requested specifically, more focused on fruit and veggies or any plant base food, maybe because I found a lot of new ingredient that I never found back to my home country, I let my kids to tried as much as different fruit and veggies, and let them telling me their opinion which are they prefer to consume, still on going progress for this, I just tried my best.

Back to this recipe, this recipe is easy peasy, and you can store for any extra, you can used it for beef steak, lean chicken meat, fishes and one thing that I want to tried is putting it on vegetable and then grilled them, sound yummy.

Here all you need

THAI INSPIRED GRILLED SALMON

Serve 3 individual portion

INGREDIENT

  • 3 good quality salmon fillet-I broke my salmon, furious lion in charge for cooking haha (tried to find the sustainable one if possible)

THE MARINATED

  • 1 french shallot
  • 3 garlic clove
  • 1 red chilli, seed out (if you want it more spicy, add the chilli with seed in, all depending on your preference)
  • finger thumb size ginger
  • finger thumb size galangal (omit it of you don’t have, but this ingredient would be add some freshness and savoury to the dishes, you can find this ingredient in Asian grocery store)
  • handfull of coriander leaf
  • 2-3 kefir lime leaf
  • 1 tbs light soy sauce
  • 1 tbs light olive oil
  • 1 tsp brown sugar

HOW TO

  1. Into the blender, put all the marinated ingredient, if you have difficulties to blend them, add 2-3 tbs of water, blend them smoothly
  2. Marinated to the salmon, and let it rest for at least 30 minute
  3. Under the hot grilled, grilled the salmon 4 minute each side, I love the undercook salmon, for the soft and chewy salmon texture, you can also grill it for 5 minute each side to making it well done, but all depend on the size of your fillet.
  4. Easy right, when your kids queuing behind you, and repeatedly telling that they are hungry, this dishes certainly stress free
  5. You can also able to replace the salmon into any other protein base.

Encornet Farcis (Stuff Squid)

Every time my inner self want to be a touch of fancy meal, I always thinking about French food, even though from my so little reading experience, French food are not that complicated, but the image surround it is really got the charm from French itself. Honestly this is my first time to ever cooked this dishes, and work quite easy for me. Not as hard as making Macarons, I was trying desperately for years to conquer from recipe to other and still not work, until recently I tried one precise recipe from Kithchen Conundrums Macarons complete with the scientific explanation which satisfied to me so much *Geeky here talking hehe.

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I’ve been quite obsessed with this squid for few days, because my daughter loving it, I just tried several type of squid, and turn out I love baby squid than the bigger one, because they are more tender and not required quite long time to cooked. Even though I am not really keen on any squid base dishes, I love crunchy calamari with touch of flaky sea salt. In Indonesia we have this kind oriental recipe that called Calamari Salt and Pepper like from that recipe, I love it so much to enjoy it with warm rice, it is spicy and salty, Just like Indonesian loving it.

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You need to invest some patient and time for this recipe, some extra patient at least for me, I can work quick if I want to *haha. Stuffing squid really need some extra dedication specifically baby squid, but if you want to used some normal size squid it would be easy peasy and not much pain in the ass *haha.

I stuff my squid with all ingredient I got in my kitchen. Turn out I was quite enjoy this dishes, it was crunchy squid with soft delicate stuffing. I enjoy with again my Nero Pasta, I didn’t have any stock of any salad leaf but I did enjoy it with fresh squeeze lemon juice.

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Here all you need

ENCORNET FARCIS

INGREDIENT

  • 250 gram baby squid or normal squid as your preference
  • 3 tbs light olive oil to sautéed the squid after stuffing (you can used butter if so want to)
  • 2 garlic clove, crush it, dice it roughly
  • 1/2 medium size French shallot
  • 1 fresh red chilli, dice it finely (I want a touch of spiciness)
  • 100ml vegetable stock (or any stock you got in hand)
  • 1 bay leaf

STUFFING

  • 1/2 cup fresh bread crumb
  • 1/2 cup milk
  • 1/2 cup vegetable stock
  • 1 small onion, dice it finely
  • 2 garlic clove, dice it finely
  • 1/2 medium size French shallot, dice it finely
  • 2 carrot, dice it finely
  • 1 medium size leek, dice it finely
  • 1 celery stalk, dice it finely (I don’t have it in my stock, and replace it with leek)
  • handfull of fresh parsley, finely chop (serve some for garnishes)
  • 1 tsp thyme (I don’t have it, add if you got it hand)
  • t tbs light olive oil (you can replace it with butter)
  • pinch of salt and pepper

HOW TO

Stuffing:

  1. In bowl combine the milk and breadcrumb, set aside
  2. In medium pan under medium heat, put inside the garlic, french shallot, onion, thyme, sautéed them until fragrance. Add leek, carrot, celery (if you have it in the ingredient),  also add in the vegetable stock, cooked them until soft and the stock are reduce. Stir in the breadcrumb and milk mixture, parsley, salt and pepper.
  3. Let them cool

The Assemble:

  1. Place about 2 tsp. stuffing inside each squid; secure ends with a toothpick, please don’t over stuffing the squid, otherwise it would be explode since I used baby squid with thin skin
  2. Heat 2 tbs olive oil in saucepan over medium-high heat. Cook squid, turning as needed, until browned, 3–4 minutes; using tongs, transfer squid to a plate and set aside.
  3. Add remaining  1tbs olive oil, the shallot, dice chilli and garlic onto pan; cook until golden, 2–3 minutes. Add remaining stock and bay leaf; bring to a boil.
  4. Reduce to medium; return squid and cook, covered, until tender, about 20 minutes. Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.
  5. Serve them with rice or like me with Nero Pasta (or base on your preference) with leafy salad leaf (I prefer Arugula or water spinach) with fresh squeeze lemon juice

Spicy Braised Squid Head

Honestly, I am not really fan of squid, hmm not really love the taste which I think is quite plain and if you are not cooking it correctly it would be tough as a rubber band *uppss disaster. But I don’t know why, during this routine grocery store walk, I found a temptation when seeing fresh shinny squid head, rather sexy to me haha, okay then I bag 1/2kg of it, even though not really know what I want to do with it.

But I have this little lady that never afraid to taste any strange food, so I gambling wishing she would love to eat this squid head haha. And come to my surprise after picking up her from school, yes-yes in the morning before school usually I’ll let her know my schedule and asking if let say she want some specific thing she want me to cook for today or some specific food she want to enjoy, usually it is not far from fruit and her dinner, then I share a story to her what I bought during today grocery shopping, and she was so exciting to hear I am about cooking the head of the squid *pfiuuh.

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As far I know, there is two ways to cook head of squid, you have to cook it in high heat and quick so the meat wont getting tough or cooked them slowly in medium heat until it soft and edible hehe. Between that the squid will become tough as a rubber and I tried both method to see which one I prefer. From those experiment, turn out, I don’t really like the quick and fast one, it was soft and taste pleasant but it just don’t fit me, so I decided to cooked it longer more, more less 25 minute longer and BAM it taste super good, it taste intensified from the broth that came out during braising.

And while waiting for that good amount 25 minute you can listen to your favourite song and pull out your killer dancing move *wink shake those booty babe, that is the reason why I always getting lost when cooking haha *Nah don’t listen to me, back to be serious, yuhuuu

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On seasoning I just keeping it simple, I think you would notice, that I always have this basic garlic, shallot and chilli in my recipe, they never let me down and just turn everything becoming simply beautiful, it also what I am doing to this my braised recipe. And what makes me happy, my little girl asking for similar dishes in the next day, even though it was a bit too spicy for her, she said, she would still taking it because she loving it. We enjoy it with spicy nero pasta from previous post but you can also enjoy it with fluffy brown rice if you want to and add some fresh Arugula leaf (I love this salad leaf because there is spiciness and hint of meaty taste to it)

Back to the kitchen, and here all you need

SPICY BRAISED SQUID HEAD

SERVE 2 Generous portion to be enjoy with warm rice

INGREDIENT

  • 1/2 kg plump squid head (fresh, stay out from the frozen zone this time , during cooking the squid will release the water that make the dishes taste so rich with ocean taste)
  • 3 garlic clove, crush it and chop them roughly so it wont getting burn easily
  • 1 medium size french shallot
  • 1-2 fresh cayenne pepper, seed out, dice them finely (I know, it will put you in a pain, but believe me it will make the dishes look beautiful, or you can chop them base on your preference, ah don’t forget to not rubbed your eyes, yes?)
  • 1 hand full fresh parsley, chop them finely
  • pinch of salt
  • pinch of white pepper
  • 1 tbs light olive oil to sautéed the spice

HOW TO

  1. In medium heat, put medium size pan, after sizzling hot, put inside olive oil, garlic, french shallot and cayenne pepper, sautéed them until fragrance
  2. After the spice getting really fragrance, put in the squid head, just leave them there for good amount of 30 minute or until it tender, covered the pan. Before taking it out from the heat, scatter the parsley onto it. Cooked it for 2-3 more minute
  3. If you want to make the quick version, put the pan under really hot high heat, watch your garlic don’t burn them, it will taste awfully bitter when it get burn, the step are same as above method, but just take them out after the squid change in colour (more less 4-5 minute)
  4. Serve them with brown rice or with pasta like I have and complement them with any salad leaf you prefer

 

 

 

Angel Hair Pasta With Clam in Tomatoes Sauce and Capers

This is quite late post, but I’ll still to write it to documented the recipe. This dishes is one of my daughter favourite. She love love Italian food, I notice it because she would asking the same dishes in the next day or when the dishes already finish, and no more left for her. She love from the complex taste dishes like Bolognese (yes, for me Bolognese sauce is complex, because usually I’ll cook it in long hour to get the intense flavour from the tomatoes paste and reduce beef broth, which is so yummyyy) and she also love pizza, the only unhealthy food that she willingly to eat.

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This recipe is far from complicated, this dishes is quick and easy, I usually cook it when I got limited time to prepare some meal like breakfast time or speedy dinner when my kids clinging to me and hungry at the same time. Even though my son was not really into seafood, because he think seafood is too cute to eat, so unless I deform them he wont eat it, quite funny thought to saw him screaming “Momma those shrimp are cute” and insist don’t want to give it try, quite opposite with his sister where she is really fan of sea food.

Okay now is time to back to the kitchen, here all you need.

ANGEL HAIR PASTA WITH CLAM IN TOMATOES SAUCE AND CAPERS

SERVE 2 Generous portion

INGREDIENT

  • 1 handfull of angel hair pasta
  • 450 gram clam (I used frozen white clam, it is already clean so I just need to throw them into the pasta, if you want to used fresh clam ensure to clean them from the sand by rinse them in cold water several time, and throw the open clam they are dead and no longer fresh, I used frozen because they are still fresh when they are in froze processing so their flesh taste sweet)
  • 6-7 cherry tomatoes, cut them half
  • 3 garlic clove, crush them and dice it roughly
  • 1/2 medium size french shallot, slice them finely
  • 1 tsp capers
  • 1 tbs tomatoes puree (light tomatoes pure, I don’t want the pasta taste too sour and overpowering the sweetness of the clam)
  • Handfull flat-leaf parsley, dice it finely
  • 2 tbs olive oil
  • 100 ml pasta water
  • Pinch of salt and white pepper

HOW TO

  1. In deep medium size sauce pan, boiled water under medium heat, don’t forget to give generous salt before you put the pasta in after the water are boiling (pasta water should be taste as salty fresh as an ocean, unless you got a lot of another salty ingredient in recipe of course). Cooked the pasta according to the direction in a packaging. Keep the pasta water more less 100ml then drain the pasta.
  2. Under medium heat, in large skillet heat the olive oil, put in shallot and garlic, sautéed them until fragrance. Put in pasta water, cherry tomatoes, tomatoes puree, capers and clamp. Cooked them until all the clam are open
  3. Put in the pasta and dice parsley, season it with salt and white pepper. The pasta water are already salty as well as the caper, so just add the salt if you think necessary.
  4. Ready to serve
  5. Enjoyyy