Lobster is often seen as one of those luxury meals that you order in a fancy restaurant during special occasions. In fact, one of my first experiences with this crustacean was during a birthday event at Lobsterman SS2.
Fast forward almost a decade later, with Covid still looming over us and safety in dining out hasn’t completely sorted, it’s time to perhaps bring these luxury all the way to the home kitchen, shall we?
baked lobster recipe
Here’s a simple recipe to bake lobster together with garlic bread as sides, here we go!
lobster – cut in halves, break the claws
1 clove garlic, chopped
2 inches of butter
cilantro, finely chopped
cheese (Mozzarella), shredded
cut lobster in half & break claws of lobster for easing eating later
melt butter with chopped garlic
spread half of those garlic butter on bread
add chopped cilantro to remaining half of garlic butter, then spread on lobster
add cheese on top of lobster
put everything in oven at 180c for 8-10 minutes
garlic butter is the key
And that’s it, a fairly simple way of preparing lobster. I’ve accidentally used Parmesan instead of mozzarella here so while tastes pretty good, it didn’t have that melted look that would have been better. Will have to try it again!
In all our collective previous life that was without Covid-19, I used to travel quite a fair bit to Kota Kinabalu for work, and of course, food hunting was one of the only things to do after work.
After trying out quite a number of different restaurants at this land beneath the wind, I must say that my absolute favorite restaurant has got to be Tung Fong Seafood Restaurant at Inanam, located about 15 minutes away from KK city center.
garupa fillet, spring onion, cilipadi, garlic, ginger
Whenever at Tung Fong, we always end up ordering their signature steamed jewel garupa with spring onion and ginger dish. It’s a deceptively simple dish that uses simple few ingredients to enhance the natural taste of the fish filet.
Since we can’t be traveling at this time, I thought I’d try to recreate this dish when I got my hands on some red snapper fillet. The result was pretty satisfying, perhaps 80% similar to what the restaurant in KK offers. So here’s the recipe I’d like to document and share with everyone who’s interested.
3-400 gram fish fillet (garupa or red snapper are best), sliced into bite sizes
a couple inches of ginger, julienne
3-4 bulbs of garlic, chopped
2 stalks of spring onion, cut into 2-3 inches length, split the white part
3-4 cilipadi, chopped
1 cap of shaoxing wine
1 tablespoon soya sauce
1/2 tablespoon dark soya sauce
pepper to taste
put ginger & fish fillet in a steamer and steamed for 8 minutes in high heat
on a small frying pan, heat up some oil and put in garlic, spring onion, and cilipadi
add a few spoons of soup stock or water
when boiling, add 1 cap of shaoxing wine, soya sauce, dark soya sauce, and pepper
once fish is cooked, transfer to another serving plate
pour the sauce with onion/garlic onto the fish
serve while hot!
A slightly different way of preparing steamed fish, adds to the sweetness of the fish. Not quite as good as the restaurant but it was still very satisfying indeed.
After almost a month of staying at home, the craving for curry finally prompted me to made one for myself. Initially I thought about using one of those pre-mix curry paste, but what’s the fun in that, right?
So here’s how you make curry chicken from scratch, a process that’s not exactly difficult, though it can be slightly more tedious than the usual simple recipes you see on this blog.
1/2 chicken, small, chopped to chunks
3 stalks lemongrass
4 red onions
1 clove garlic
1 inch ginger
1 box coconut milk
chili paste (or you can blend fresh chili + dried chili too)
3-4 potato, parboiled (boil for around 10 mins, then remove skin)
lemongrass, ginger, onion, garlic, chopped n blend
fry with oil till fragrant, add cili paste
add chicken to fry for a few mins
add santan and simmer for half hour
add parboiled potato for 5 mins
decorate with mint.. Optional of course
To be perfectly honest, I was quite pleased with the result. The curry was thick, flavorful, and went really well with steamed rice. Try it yourself!