Singaporean-style Mixed Seafood

Perhaps, you were wondering what happened to the other seafood that the good Chef bought in the story-recipe, Fish Stew in Banana Leaves.

Inspired by his trip to Singapore, the resultant recipe was deliciously spicy. And the plus factor is, it is way, way too easy to make. It's like a dump-all-cook-and-ready-to-eat kind of thing. In this hurried life, this can be a great idea.

Chef at Sentosa in Singapore

For this recipe, he used aluminum foil, banana leaf, bite-size cuts of cream dory and squid, sea shells, slices of ginger and onion, and Singapore-bought CHNG Kee's Black Pepper Sauce. Pieces of large shrimps could have been perfect.

Arrange seafood, spices and top with pepper sauce;
Too bad, there are no shrimps around ; (

The Chef laid on a sheet of aluminum foil the banana leaf. On top of the leaf, raw ingredients were all arranged, sprinkled with a half-cup of water (for moisture) then topped with about two tablespoon of CHNG Kee's Black Pepper Sauce. A pinch of salt was then added. He covered the seafood with another piece of banana leaf before finally closing the foil. Cooking time is 20 minutes on stove top, directly on high heat.

Deliciously spicy Mixed Seafood

Secret Ingredient:

A proud product of Singapore, CHNG Kee's Black Pepper Sauce is a "ready-to-use aromatic pepperish sauce" used for seafood. It has a mild spicy flavor and contains no MSG or artificial flavoring.

--- Ireen ---