Memoirs of wet markets and The Semi-Naked Chef

Memoirs of wet markets and The Semi-Naked Chef

 

Now to give you a little amazing pictorial walkthrough of some of the other Memoirs of wet markets and The Semi-Naked Chef. An amazing trip through the wet market of ChinaTown one morning with my mates Spencer and Emily Campbell. You may have seen the other memoirs, buying eels, eating oysters, century eggs, chicken feet and did I mention I don’t like Oysters? This is my little collage of experiences, what a great morning I had, witnessing some incredible things. I must do this more!!!

Here I am annoying the proprietor of China Town Fresh Herbs. Check the patience of this guy, but also check out his produce, I bought a huge bag of his produce. Thai basil, groundnuts, lemon grass and sugar cane. Now the interesting thing was that he was continually suggesting the use of the herbs in soups – not in food, now that’s interesting. Let me show you some more of his stall – just look at the colours, just so fresh, and truly beautiful.

Beautiful vegetables and herbs – look at the lemon grass there, it’s huge and so fresh it is juicy.

How about something a little bit different now. Actually I fancy a break and a quick cigarette. So I spot this guy smoking. “Excuse me, can smoke here lah?”

“No cannot smoke here!!!”

I thought it truly is not worth arguing… Maybe no fish from here hey!!!

So whilst we’re on fish…

Wash em. In a pot. Pour a glass or so of white wine, some coriander, a couple of chopped chillis, 3 teaspoons of finely chopped garlic and some salt and pepper. Bring to boil and cover. Reduce to simmer. Let it keep going until you can’t smell the alcohol. Give them occasional shake to mix the ingredients. Serve all the open ones with some crusty bread with some of the liquor.

Looks a little oily. Gut it, stuff with some lemon, chilli and dill. Drizzle with oil, salt and pepper on both sides. Wrap completely in silver foil and throw on the BBQ coals for about 20 minutes per side. That would work I think!!!

Now these would be great for fish head curry.

Or try my recipe for Tom Yam Fish Head Soup

I never have cooked with stone crabs, these are the ones usually used for Singapore’s famous chili crab or pepper crab. Now I have used swimmer crabs before – one day I must have a go these bad boys.

I imagine you steam these, or maybe use them in steamboat. What do we have here. Well the white substance in all the vegetables is fish paste, yep basically white fish minced. This is then stuffed in to red peppers, lady’s fingers, and aubergine.

I’ll sign off from this one now – what an amazing morning – thanks again Spencer and Emily.

Memoirs of wet markets and The Semi-Naked Chef – ENJOY!!