How to sear scallops
Alot of people ask these questions when cooking scallops: “Why aren’t they searing?”/ “Why do they look like they’re steaming?”/ “Why are they shrinking?!” My answer to perfectly seared scallops: Brine and Dry. You don’t have to buy super expensive ones like $40 – $50 for a box of Hokkaido scallops but if you’re feeling rich or are rich then please go ahead. I either get mine from Giant– I forgot the brand– at $17 (?) for 12, or from Song Fish. I don’t really know how to choose scallops, or how to differentiate between “wet” and “dry” scallops just by looking at them. Look at the ingredients list. “Wet”…
Steamboat Day!
Everyone in Singapore is familiar with steamboat. More commonly called “Hot Pot” in other South-East Asian countries, eating “steamboat” refers to cooking meat slices, vegetables, fishballs, prawn, mushrooms, dumplings and other fresh ingredients in a boiling pot of stock placed in the center of the table. Steamboat is a social meal and can often take up to 2-3 hours start to finish! If eating out, most steamboat restaurants offer “all-you-can-eat” menus, excellent for growing boys and bottomless pits. I meant that in a good way! I remember an experience in Hong Kong (they call it “打邊爐” instead of “火鍋”) where my friends and I ate from 6.30pm to 11pm. A…
