Recipe Category: Issue 204
Minced pāua is ideal for using in a seafood version of dan dan noodles. Here I’ve served the noodles cold, but they are just as delicious hot. I’ve added mushrooms to the mix, which helps to bulk it out, and used Good Chow’s pāua XO sauce (available at goodchownz.com), or use a regular XO sauce if you can’t find it. If you like the flavour of the hua (roe), then chop and fry it up with the pāua.
Richly coloured and deeply flavoured, this braise is great to eat warm or at room temperature. Because this is slow cooked, you don’t need to bother pre-cooking the octopus first.
This delicate but unusual pairing is for those who love raw seafood.
Inspired by Peranakan flavours of Singapore, this fragrant, curried salad is good for those who love the coconut hit of a Pacific fish salad but are keen to try something different. The chaat masala adds a lovely funky, tangy zing (it is available from specialty stores; I used Cassia At Home’s version).
This Korean-inspired dish is bold and spicy. You can use regular rice noodles in place of the thick, fat Korean rice cakes that you find frozen in Asian supermarkets; it will give a different result, but delicious all the same.