Recipes, how-to methods, cooking style and ingredients.

Seafood Salad Recipe with 4 dressings

Fish and Seafood are healthy choices, and it is low-fat, high in protein and rich in omega-3 fatty acids. “The good omega-3 fatty acids have shown to reduce triglycerides, blood pressure and inflammation, read more in Seafood and fish healthy benefits.

Preparing a seafood salad, buy fresh from the market or use frozen seafood mix, I often stock a bag in the freezer. Add the quantity into a colander hold it under the water tap to remove the layer of ice.

Put a pan on the stove bring water to near boil and flash through the frozen seafood. Remove seafood quickly with a sieve and transfer to a bowl filled with ice cubes. If you bought fresh fillets and choice of seafood shells, poach the fish and shellfish for more flavour. Bonus, the remaining liquid has turned into rich aromatic fish taste broth.



Seafood Salad

How to poach fish and seafood in an aromatic broth called court-bouillon, a traditional way to enhance flavour. The Seafood Salad recipe and dressing variations are right here below.

  1. The poaching liquid is easy to make within 30 minutes. Using ingredients; sea salt, onion, carrot, bay leaf, parsley with lemon or vinegar. (The use of acidity is to help to retain the colour of salmon and turns shellfish in a bright red colour (lobster, crab). Milk helps with white fish fillets.
  2. Add some spices peppercorns, cloves or give it an Asian twist use ginger, galangal, Lemon Grass, etc.
  3. Bring liquid with aromatics to a boil let it steep after 30 minutes remove all the aromatics.
  4. Bring the liquid back to near boil, watch bubbles break through the surface. Add pieces of fish and shellfish carefully into the water.

Seafood Salad Recipe Asianfoodtrail

Cooking time

  1. Cook for the right moment;
    1. small shrimps only need 15 sec,
    2. squid just 1-minute
    3. for all shellfish approx. 3-5 minutes (or shell opens)
    4. Fish fillets between 3 – 10 minutes, this depends on thickness and type of fish. Watch the fish fillets change colour and start to get flaky.
  2. Note: for whiter and creamier flavour use milk to poach in the fish fillets with aromatics.
    1. Pour milk in a pan, just to cover the pieces of fish fillets barely.
  3. Remove quickly with a sieve, to cool transfer immediately in an ice-water bath to stop cooking process and cool down immediately.

For Instant Pot users: cooking time table for fish and seafood.

Poaching liquid

  1. If you are preparing a cold fish dish, remove the pan from the burner leave it to cool down in the poaching liquid for more flavour.
    1. This step slows the cooking pace down. Watch the time and the target temperature carefully.
  2. At the end of poaching all fish and seafood ingredients, you will have an excellent intensified liquid leftover. Keep the broth by straining through a sieve in containers or freeze in cubes.
  3.  Store the poaching liquid in the fridge use it within 24 hours for best flavour. Store in the freezer, it will keep for 2-3 months.
  4. Or use a high-pressure canner to store poaching liquid as broth in glass jars. I use a 24-quart Presto canner.

 Various dressing style

Seafood Salad fresh ingredients, I love various dressings to fit my mood and appetite or to go along with my menu theme.

Italian/Mediterranean Insalata Frutti di Mare simple dressing is one of my favourites. Add parsley with two tbs of lemon juice with 80 ml (1/3 cup) of light olive oil, 1-2 cloves of garlic finely minced, pepper and salt. Taste for acidity level and add if needed a little bit of vinegar. Garnish with parsley leaves or chopped onion on top. Optional: add 1 Tsp of dijon mustard for vinaigrette dressing

Thai-style dressing, in Thailand this dressing is often combined with grilled squid and fish. Start with 4 tbsp lime juice, 4 tbsp fish sauce. Add 4 tbs palm sugar or 1 tbsp liquid sweetener ( no stevia!). Followed by 2-4 cloves minced garlic, 2-3 tbsp finely chopped coriander. For moderate heat add 1 pod chilli deseeded, chopped or sliced finely. Like Thai-style hot add in finely 1-2 chopped bird’s eye chilli’s). Add 2 tbsp of filtered water and mix everything together. Taste and add a little more water if needed. Garnish with fresh mint and coriander leaves to finish. Optional: no fresh chilli at hand use 1 tsp sriracha sauce.

Japanese Wafu-style dressing, 2 tbsp light soy sauce, 4 tbsp Japanese rice vinegar, 6 tbsp oil (do not use olive oil), 1 tsp fine caster sugar (1-2 drops liquid sweetener). Optional: add finely grated onion with daikon. Garnish with roasted sesame seeds on top.

For other reads and recipes: Thai noodle soup | Red Curry Mussels | Chinese stock methods and variations


Sticky BBQ chicken wings recipe for Instant Pot

My cooking notes:

  • 1/4 cup=4 tablespoons, 0.25 ml or 56.5 grammes
  • Multi cooker model here is Instant Pot DUO 7-1.
  • The Instant Pot cooks a quarter, half or full pot with the whole wings, drumsticks, turkey drumsticks. The cooking time will be the same.
  • Use to make homemade marinades and seasoning rubs, but these are my favourite ready-made spices; McCormick Smokehouse Maple and Montreal steak seasoning.
  • BBQ charcoal smokiness comes straight from the BBQ grill or smoker. I use liquid smoke to recreate this by adding it to the cooking liquid in the pot.
  • Sweetness is added by using palm sugar or substitute with brown sugar or a combination of sugar and honey (2+2 tbs).
  • 2 lbs chicken wings (frozen or thawed) I used a combination of 1 kg chicken wings (wingtips with drumettes attached) plus 1 kg chopped Chicken legs (in 3 pieces).
  • For a little bit of heat, I added a blend of 1 teaspoon crushed cayenne pepper and 1 tsp crushed chilli peppers.

Change the flavours by alternating between Thai Siracha sauce, (Indonesian Sambal paste), Sambal Badjak. A bit closer to home opt for Portuguese/African Piri Piri spice blend 1-2 tbs. My dinner guests will ultimately inspire the level of heat and spiciness.


Sticky BBQ chicken wings recipe for Instant Pot

Tips for Keto, LCHF, Paleo and T2D (type 2 diabetes)
  • Make your own sugar-free bbq sauce or order online a good brand as in the recommendation ads here below.
  • For my smoothies and baked goods, I use erythritol, inulin, stevia and Chinese Lo Han Guo as sweeteners.
  • Favourite sugar-free option I recommend Lakanto monk fruit sugar it has 0 calories. Great sweet taste no off flavours as with stevia. You also can use Lakanto sugar-free maple syrup instead of honey.
  • For sticky BBQ chicken wings use this sugar-free option to substitute for using high-calorie sugars.
  • Luo Han Guo is a low-caloric, low-glycemic food used as a sweetener in beverages and cooked food.

Using this sweetener in Chinese herbal teas and cooking I am familiar with the level of sweetness. It never occurred to me how beneficial the health benefits are having a hidden agent as a health aid.

Luo Han Guo, monk fruit is native to southern China. In TCM (Traditional Chinese Medicine) it is been used as a traditional medicine to treat obesity and diabetes.

Luo Han Guo is a low-caloric, low-glycemic food used as a sweetener in beverages and cooked food extremely sweet (about 300 times as sweet as sugar). You can purchase this online or purchase Lo Han Guo tea and powder at Asian and Chinese supermarkets and Chinese herbal shops.


Lakanto monk fruit

FAQ Lakanto sugar-free 0 calories 100% sweet taste from Lo Han Guo aka monk fruit

1# BBQ wings Instant Pot dinner tonight

2# BBQ saus kippenvleugels recept Instant Pot


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Oliebol, typical Dutch food or an ignoramus

A traditional food tradition on “Oudejaarsavond” or New Year’s Eve is to munch on a pastry aka Dutch doughnut. A typical Dutch old fashioned golden-fried dough spheres plain or filled with currants, raisins called “Oliebol or Oliebollen plural form.

In character sold at food stalls called “Oliebollenkraam”, bakeries or special food trucks with other delicacies e.g. apple fritters named “Appelbeignets” next to “Berlinerbollen”, again fried dough, flat oval shaped and filled with a fruit jam or custard and much more.

In reality, the fried doughnut could vary enormously in taste, flavour and presentation. At times a far cry to be named a perfect oliebol but being literally an unworthy blob of gunk, the double meaning of oliebol translates as a greaseball.

Hence, the jokingly rib often cried in exasperation of a person being an ignoramus “oliebol”.

Oliebol as a favourite traditional pastry snack mostly munched in the weeks heading towards the countdown or occasionally at carnival fairs throughout the rest of the year.

We like nothing more than a perfect oliebol being crispy, moist and flavoursome. With intervals, the oliebol quality varied greatly which inevitably led to a popular yearly nationwide contest to find the best oliebol.

Oliebollen revanche

Oliebollen revanche 28 December 2015

The popular 23rd edition of the Oliebollentest 2015 held by Dutch newspaper Algemeen Dagblad (AD). This year 164 contestants from various cities across the country were listed, reviewed and published in Uitslag AD Oliebollentest. More than 39 vendors scored an 8 or higher, click on the list to view whether the top 25 vendors are near you to satisfy your olliebollen appetite. Those who didn’t make the cut have vouched for revanche in the upcoming test for the title or top listing, which invites for another round of tasting 2016.

More than 39 vendors scored an 8 or higher, click on the list to view whether the top 25 vendors are near you to satisfy your olliebollen appetite. Those who didn’t make the cut have vouched for revanche in the upcoming test for the title or top listing, which invites for another round of tasting 2016.

Oliebollen 201512_1

Oliebol, Dutch traditional doughnut pastry

Yesterday we joined family and friend celebrations at two different homes while devouring very tasty Oliebollen, also the first bites of this winter season. Unbeknownst to us, the delicacies were from vendors listed in the top five places.

Their origin was revealed as #2 Bakkerij Olink, Maarssen and #6 Bakkerij Vliegendehond, Wolvega. Truth to be told the “oliebollen” were fantastic, beautiful golden colour, crispy on the outside with a nice airy crumb bit moist without being soggy nor greasy. Fruity aroma flavour of currants and raisins without being overly sweet, often they are sprinkled with icing sugar on top.

For Dutch food lovers and language learners in search of authentic food, you can find an English recipe version by clicking this link olliebollen en appelflappen.

Update 8th January 2016

I just stumbled upon one of my culinary forums on an old thread regarding oliebollen, a highly recommended recipe post “Bollen bakken” on Eetschrijven blog by Gerrit Jan Groothedde, Dutch culinary journalist. A recipe translation will be added here shortly.

The blog post with recipe starts with a friendly but adamant request after baking the delicious Oliebollen, to keep them warm or reheat by setting the oven on 100°C/212F for 15-20 min. to keep the delicacies warm and crisp.

I have to concur with his advice, if possible, to avoid the microwave this will only disintegrate flavour and taste of the oliebollen. Also not to pair fine glass Champagne but perhaps a better fit would be beer instead if alcohol is a must.

Eaten as a snack, lunch or whenever you fancy with a nice cup of tea or coffee makes it perfect too.

Eet Smakelijk en Gelukkig Nieuwjaar – Enjoy and a Happy Newyear!