Penang Part 4 : Thai seafood Village

Thai Seafood village formerly known as Eden was a restaurant we frequented many times during our stay in Batu Ferringhi. The restaurant cooks the fish fresh and  during your meal  they put on a show displaying a traditional dance , which was entertaining  and different.

Clams Sambal








Seafood Noodles

Seafood Stir Fry

Steamed Grouper

Comments

Post a Comment

Popular posts from this blog

Omurice

Image
Omurice is a Japanese dish of rice and egg popular in Both in Japan and Korea. Ingredients for 2 people Fried Rice  2 Bowls of cooked Rice 4 Rashes of bacon chopped or 100 grams of chopped ham Half a courgette chopped finely Half an onion chopped finely 1 Tbsp of Oyster Sauce 2 Tbsp of Ketchup 2 tsp of Sesame Oil Salt and Pepper to taste 2 Eggs beaten per person Garnish with Tonkatsu sauce or ketchup, Spring onion chopped, Tomato chopped Method 1) Stir Fry Chopped Onion , Courgette , Bacon for about 3 minutes 2) Add the rice and peas Mix well and cook until all the veg are cooked 3) Add the Oyster sauce,Ketchup , Sesame oil  and season to taste 4) In another frying pan , heat  oil and pour egg mixture and cook with low heat, when the outside of the egg starts to cook put the fride rice on one side of the egg and fold. 5) Place on a plate and garnish  and repeat for the other portion.
Read more

Chinese Steamed Cod

Image
I love steamed fish and this is a simple and lovely way to prepare fish Ingredients Serves 2 2 X Cod Fillets Coriander to Garnish Sauce 2 Garlic Cloves , finely chopped 1 Tablespoon finely chopped fresh Ginger 1 Chilli Finely Chopped 1 Tablespoon of Rice Wine 2 tablepoons of Light Soy Sauce 1 Teaspoon of  Toaste Seasame oil Salt and pepper Method 1) Place Fish in a heat proof  plate add the sauce ingredients and mix well 2) Add to a bambo steamer and steam for 8 minutes 3) Garnish with Coriander and Enjoy
Read more

Duck a' l'orange

Image
This was an iconic Dish of the 1980s in the Uk and this is the simplest way to make it Ingredients 4 Ducks Breasts some salt 450 ml of chicken stock Juice of 1-2 Oranges Zest of 1 Orange 60 ml of Grand marnier 15-20 ml of sherry vinegar 2 Tablespoons of Seville Orange Marmalade 1/2  tea spoon of Cayenne pepper 10g of Plain Flour 30 ml of Butter Method 1) Score and season the Duck Breasts 2) Add all the ingredients for the sauce and mix together 3) Fry the Duck breasts on a medium to high heat for about  7-8 minutes either side and set aside 4) Add the Flour to the oil let by the duck breasts and once incorporated  add the Orange sauce 5) When it starts to thicken approx 5 minutes   reduce the ehat add the butter and serve 6) If I were to do this next time I would add orange wedges
Read more