Deep Fried Baby Squid
Today's featured Pasir Ris dish is the deep fried baby squid that I tasted at a small zi char stall at the Pasir Ris Town Park near the fishing pond. If you visit Pasir Ris Town Park Pond Fishing area, it is the stall located at a corner of the single storey shop.
Deep Fried Baby Squid is a rather high fat, high cholesterol dish that should be indulged infrequently. That said, there are so many other deep fried dishes around Pasir Ris that are tasty, irresistible and convenient to feed on.
The Deep Fried Baby Squid at this stall in Pasir Ris is done the way I prefer - crispy on the outside with a little soft gelatinous crunch in the middle. The seasoning is an unusual mouth-watering additive that I have not sampled elsewhere.
Even if you feel squeamish about the little tentacle-like bits of the Deep Fried Baby Squid, you should give it a try.
Recommendation:
Deep fried baby squid = 7.5 out of 10.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Hotate Butter Yaki (Grilled Butter Scallop)
This interesting Hotate Butter Yaki (Grilled Butter Scallop) is presented in a plate of four pieces, inside four authentic shells. I took this photograph at the dining table of Nihon Mura at E-hub Downtown East.
Their white-fleshed Hotate Butter Yaki (Grilled Butter Scallop) is grilled on one side, while the other is unburnt as it is attached to the shell. There is an orange coloured liver-like layer wedged between the Hatate (scallop) that has been sliced along the waist.
The Hotate butter Yaki (Grilled Butter Scallop) was soft to bite, had firm texture on the surface and was soft on the side that was stuck to the shell. The orange coloured layer tasted like a kind of cheese, soft and sweetly palatable. This orange stuff is the Butter, that does not taste like the standard yellow-coloured butter sold at supermarkets.
An unusual way to prepare and present Hotate Butter Yaki (Grilled Butter Scallop) that offers diners a different culinary experience.
Recommendation:
Score for Hotate Butter Yaki (Grilled Butter Scallop) at Nihon Mura = 8 out of 10.
This interesting Hotate Butter Yaki (Grilled Butter Scallop) is presented in a plate of four pieces, inside four authentic shells. I took this photograph at the dining table of Nihon Mura at E-hub Downtown East.
Their white-fleshed Hotate Butter Yaki (Grilled Butter Scallop) is grilled on one side, while the other is unburnt as it is attached to the shell. There is an orange coloured liver-like layer wedged between the Hatate (scallop) that has been sliced along the waist.
The Hotate butter Yaki (Grilled Butter Scallop) was soft to bite, had firm texture on the surface and was soft on the side that was stuck to the shell. The orange coloured layer tasted like a kind of cheese, soft and sweetly palatable. This orange stuff is the Butter, that does not taste like the standard yellow-coloured butter sold at supermarkets.
An unusual way to prepare and present Hotate Butter Yaki (Grilled Butter Scallop) that offers diners a different culinary experience.
Recommendation:
Score for Hotate Butter Yaki (Grilled Butter Scallop) at Nihon Mura = 8 out of 10.
Deep Fried Baby Squid
My family and I had an opportunity to sample the Deep Fried Baby Squid at Fisher's Tavern Seafood restaurant at the Pasir Ris Town Park near the Fishing and Prawning Ponds.
Our Deep Fried Baby Squid was presented in a white leaf-shaped plate filled with a pile of curly brown squids. Coated with sesame seeds, the gloss over the squids was tantalising. Each squid had a cup-like body that sprouted curly tentacles fixed in rigor mortis. Those who hate seafood may change their minds after trying this fried baby squids.
When I sank my teeth onto one of the cute little baby squids, the crispy babies had just the right amount of crunchiness. The seasoning was sweet with a hint of chilli. With each bite, the burst of sesame oil released a heavenly taste. The tentacles were especially crunchy, yet possessed a surprising softness on the inside.
This deep fried Baby Squid was one dish that my family members could not have enough of.
Recommendation:
Score for Deep Fried Baby Squid = 9 out of 10
Claypot Seafood Bean Curd At Dian Xiao Er, Changi Airport T3 branch
The look of Dian Xiao Er's seafood bean curd as presented to our table was average. Looks about the same with other Chinese restaurants that serves such seafood beancurd dishes in a claypot.
The gravy was a tad salty for my liking although those who like sodium chloride with their plain dry white rice will apppreciate it better. The toufu or beancurd appeared similar to those we buy from the supermarket, with a few deformed edges fromthe cooking process. There wasn't much of an inspiring taste from this comfort food that I have grown so used to.
The seafood ingredients was rather limited to a prawn or two and portions of squid. I liked the springy texture of the squid that had criss cross incisions on its side. Some carrot slices and celery made up the rest of thisclaypot dish.
My grading for this dish is a 6 out of 10. Not so comfortable comfort food.
Subscribe to:
Posts (Atom)
