Archive for category Seafood

Spicy tuna tamagoyaki (ツナ玉子焼き)

Experiment: Spicy tuna tamagoyaki ( ツナ玉子焼き)



The Clover Leaf spicy Thai Chili tuna was on sale for $0.99 per can.  I couldn’t resist buying a few cans.  While I was thinking how to eat it besides the usual “eat it with cracker” way, tamagoyaki came to my mind.  Yep!  It’s egg again! Hahaha!



1 can spicy Thai Chili tuna (85 g)
4-5 eggs



1) Beat the eggs in a bowl.  Open the can of tuna and put it in the egg mixture.  Mix well.  (I took the red pepper in the can out.  I don’t wanna bite into the red pepper!)

2) Heat up a small pan.  Turn the heat to medium.

3) Brush oil onto the pan.  Pour a thin layer of the egg mixture onto the pan.  When it’s half cooked, roll one side of the egg to the other side.

4) Brush oil onto the pan again.  Lift the tamagoyaki and brush oil under the tamagoyaki as well.

5) Pour a thin layer of the egg mixture onto the pan.  Lift the tamagoyaki and let the egg mixture go under the tamagoyaki as well.

6) When the new egg layer is half cooked, you can roll the tamagoyaki to the other end of the pan.

7) Repeat the process of brushing oil, pour in egg mixture, roll the tamagoyaki from one side to the other side until the egg mixture is finished.

8 ) Prepare a piece of saran wrap and place it on top of a sushi mat.  Put the tamagoyaki onto the saran wrap while it’s still hot.  Wrap it.

9) Roll the sushi mat and shape the tamagoyaki into the shape you want.

10) Let it sit and cool.  Cut and serve.

(You can click here for pictures on how to make tamagoyaki!)





1) You can add some spice into the eggs if you want it spicier.  I find that one can of the tuna is pretty good already for 4-5 eggs.


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Thai Fish Cake

Experiment: Thai Fish Cake


I suddenly had a craving for Thai food.  I then browsed through the internet and found this recipe (which I modified a little) for Thai fish cakes!  The ingredients are easy to find in Asian supermarket, so I went to T&T to grab what I needed.  I came home and made it… ok, to be honest, I was a little bit disappointed.  Not that the recipe wasn’t good (actually I quite liked the taste), but the fish paste that I got from T&T wasn’t good.  It wasn’t “chewy” like the usual fish paste.   I’m sure they added a lot of stuff in the fish paste to make the fish paste cost cheaper.  Less fish –> not “chewy” and not enough fish taste.  Boo~  The texture wasn’t right!  Ok maybe next time I’ll substitute the fish paste with shrimp paste… Shrimp paste is not hard to make!  (Hmm… maybe I should google how to make fish paste!)


350 g dace fish paste
1.5 tsp fish sauce
1 tsp brown sugar
2 cloves of garlic, minced
1 tbsp red curry paste
1 stalk of green onions, finely chopped
1 stalk of lemon grass, finely chopped
1 tbsp chopped cilantro


1) Mix everything in a medium size bowl.  Stir in one direction (only) until all the ingredients are evenly mixed and it becomes like a paste like texture.  Cover and put it in the fridge for 30 minutes for the flavour to come out.

2) Scoop a spoon of the fish cake mixture into your hands and roll it into a ball.  Flatten.  You should be able to make about 10 fish cakes.

3) Heat up a non-stick pan to medium heat.  Put the fish cakes in and pan fry for about 3-5 minutes.  Flip over and cook for another 3-5 minutes, or until cooked.  You can lightly press the fish cakes as you cook.



1) Well I don’t think I’ll go back to T&T for dace fish paste after this… very disappointed at T&T.

2) Definitely will try it with shrimp!  I’m sure I’ll turn out good! hehe!


Ho, Christine. Christine’s Recipe

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Ebi Mayo (エビマヨ)

Experiment: Ebi Mayo (エビマヨ)

I had this dish at Ms. Soto’s home last Christmas. It was super yummy! I asked her if it’s hard to make, she said no. Then… few days later, she posted the Ebi Mayo recipe on her blog. Well… not until now that I finally decided to make it. It’s just as it stated on her blog… it’s really easy and quick to make. Hope you enjoy it as much as I do! 🙂

12 shrimp/prawns, peeled and deveined
1/4 sake
4-5 tbsp corn starch

3 tbsp Japanese mayonnaise
1 tbsp milk
2 tsp ketchup
2 tsp honey/sugar

1)Marinate peeled and deveined shrimp in sake for 2-3 minutes.

2) In a small deep pan, pour in oil that would cover maybe 1/3 of the shrimp width. (Ms. Soto said it should be about 1/4″ oil). Using medium heat to heat up the oil.

3) Dredge shrimp in the corn starch and fry in pan. Cook each side for about 1-2 minutes or until golden brown.

4) Remove and transfer to papwer towel. Pat to remove excess oil.

5) Mix all the sauce ingredients together. Pour the sauce on the ebi mayo and serve.




1) I didn’t eat the ebi mayo right away… but the shrimp was still quite crunchy! Not sure if it’s the corn starch. I didn’t know that you can use corn starch to coat something to deep fry food…

2) I don’t like deep frying… because I don’t wanna deal with the oil afterward. When I saw that you don’t need a lot of oil to fry the shrimp in this recipe, I was overjoyed!


1) Soto’s Kitchen

2) Japan Food Addict – the original source of the recipe, which Ms. Soto followed.

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Steamed egg with lobster


We had leftover lobster from a banquet.  Since I didn’t wanna use my hands to get the meat out during dinner time (becaues I have to concentrate on watching drama. :P), so I thought, “Oh, maybe I should get the meat out before meal.”  The meat didn’t look that appealing after I took it out… I then thought, “Let’s use something to cover it!”  So here it is!  My steamed egg with lobster. 

The egg doesn’t look that smooth.  I guess I turned the heat up too high.  Oh well!  Next time I’ll turn it to a lower heat and steam it for longer.