Mussles in coconut milk, Ginataang tahong

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I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table.

I usually eat mussels with bread or fries, but since this a Filipino dish we enjoy this with rice.

 

1 kg fresh mussels, cleaned

1 regular can coconut milk

1 medium onion, minced

2 cloves garlic, crushed

2 tbsp ginger, cut in thin strips

1 cup chopped spinach

1 tbsp fish sauce

Chili, salt and pepper to taste

2 tbsp cooking oil

 

Heat the cooking oil in a cooking pot, saute the garlic, onion, and ginger

Pour-in the coconut milk and let it boil and thiken a bit.

Add, spinach, fish sauce, chili, and salt and pepper to taste

Put the mussels in the pot, stir and cook for 3 to 5 minutes or until the mussels open up

Serve with steamed rice or noodles. Share and enjoy!

 

 

Pasta with oysters

How do you like your oysters, raw or cooked? Most people eat this delicatessen raw with a squeeze of lemon and tabasco. These days people experiment with the raw oysters with different condiments. At a hip bar in Oslo I got served raw oysters with wood sorell, spruce shoots and ants.
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When we used lived in South Korea I used to make this simple and quick little pasta dish with oysters occasionally and it would cost us less than US$ 5.-. Now that we are back in Norway I do not make this that often anymore since an oyster would cost arround US$ 3-4.- a piece. A little extravagant to make don’t you think?

At one of the local immigrant stores I came across frozen Korean oysters for about US$ 6.- per bag. I think it was about a dozen oysters per bag and so it would not cost a fortune to make this dish gain. These oysters are to be heat treated so it is not a problem if they have been frozen, as long as you thaw them properly. I usually lett anything frozen thaw out slowly by putting the frozen items in the fridge first and then take them out a little a head of time so when I cook they would be close to room temperature.
In South Korea oysters was some of the cheapest ingredient you could buy, I remember that we bought scallops at the fish market and we would get twice as many oysters with our purchase as the locals called it “for service”.This dish takes less than 30 minutes to make
For 4 people, you need:
500 g spaghetti
2-3 dozen oysters
juice of 1 lemon
100 g butter
4 cloves crushed garlic
A couple of hand fulls of hopped parsley
chili (optional)
Start by heating up water for the pasta with a little salt, and prepare all the ingredients,  put the pasta in the pot when the water is boiling..
Melt the butter in a pan and saute the garlic untill it is golden

Add the oyster and give them a quick cook, you do not want to over cook the oysters.

Then add the parsley and lemon juice

Remove the oysters and lett the sauce simmer a bit on low heat to reduce in amount.

By now the pasta should be ready, drain the pasta and put it in the pan with the oysters, salt and pepper to taste and add a little chilli if you want.

give it a quick toss and enjoy:)

Open facecd mini crab and mango sandwiches

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Sometimes I want something simple and easy, specially when I am home by myself.

These mini open faced sandwiches are easy to make and taste wonderful. saltness from the seafood, sweetness from juicy mango and a little sting from the chilies.

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You need:

Bread

3 parts sour cream

1 part sweet chilisauce

crabmeat

diced mango

diced red onion

chili

coriander/cilantro

Butter for frying

Cut the bread in to the shape and size you want, fry them in a pan with a little butter.

Mix the sour cream and the sweet chili sauce together, see the ratio above.

Spread some of the dressing on the toasts and build your little sandwich. Put some crabmeat on top, then mango bits, diced red onion, fresh coriander and chili slivers.

Lobster au gratin

This dis is best made with raw lobster, but you can use cooked lobster as well, you just have to be careful not to overcook it when you put it in the oven to bake.

I am really boring when I eat lobster or serve it. I prefere it plain/au naturale with melted lemonbutter with garlic and parsely. This time I just wanted to do something else just for the sake of variation

Stuffing for 2 lobsters


2 tbs butter

0,5 cup finly chopped onions

0,5 cup chopped fennel

0,5 cup white wine

0,25 cup cream

2/3 cup chopped fresh/raw shrips

2/3 cup fres/raw scallops

0,25 cup grated swiss cheese

0,25 cups breadcrumbs

parsley

salt

pepper

 Melt the butter in a pan and saute the onions and fennel on medium heat til vegetables are tender and then add the wine.

Then add the cream, seafood and parley, cook it for about a minute, you do not want the seafood to get rubbery. Add salt and pepper to your liking.

Finally you add the cheese and breadcrumbs, the bread crumbs will thiken the sauce.

Cut the lobster almost in two, remove the sand sac an the the intestinal vein.

Fill the lobsters with the stuffing and bake in the oven in 350 degree F for a few minutes untill the cheese has melted and the stuffing turnes light golden, but not to long as mentioned earlier you do not want the meat to become though.

Serve this with a nice salad, some nice bread and something lovely to drink and enjoy:)