One half of avocado went to my Philadelphia roll, and here's what I've done for the other half.
Tuna avocado boat -
Ingredients?
- 1/2 avocado
- 1 can/about 136 grams tuna
- 3 tablespoons chopped parsley
- 1 tablespoon jalapeño
- 1 1/2 teaspoons lemon juice
- Some salt
- Some black pepper
- Some toast, bread, or crackers (to eat with)
How?
Use half of the avocado and remove the pit. Scoop out some avocado and transfer to a medium bowl. Make sure to leave about 2mm along the edge to hold up the boat shape.
Finely chop the parsley and jalapeño. Drain the canned tuna. Toast the bread if using, and slice to smaller pieces.
Take the bowl with avocado scooped out earlier, also add in most of the chopped parsley, all the jalapeño, drained tuna, lemon juice, also some salt and pepper to taste. Mix and smash, give it a try and see if more salt or pepper is needed. Transfer this mixture back to the avocado boat. Serve some bread, toasts, or crackers on the side.
Easy on the salt in the beginning since canned tuna can be seasoned already. Mix these ingredients first, then taste and adjust afterward.
Instead of the same old avocado spread or guacamole, tuna avocado boat was kind of cool, especially its own skin was used as a container. Switch up the tastes once a while, keep it fun and more delicious creations will come.
Other avocado recipes:
Shouldn't I be craving for something like a burger or boba milk tea? Squid instead? What's going on?
Thai style seafood omelet -
Ingredients?
- 12 shrimps (peeled and deveined)
- 120 grams squid
- 2 cups bean sprouts
- 8 eggs
- 3 to 4 garlic cloves
- 2 stalks scallion
- 1 bundle cilantro
- 1 red chili
- 2 tablespoons olive oil
- 1/2 tablespoon drinkable water
- 2 teaspoons fish sauce
- 1 teaspoon grated ginger
- Some salt
- Some black pepper
- Some sweet chili sauce
How?
Remove the tips and roots from bean sprouts. Peel and finely chop the garlic cloves. Destem and finely chop the red chili. Destem scallion stalks and chop the remaining section. Chop the cilantro too. Peel and grate the ginger.
Peel and devein the shrimps. Cut the squid into bite size pieces.
Beat the eggs with 1/2 tablespoon of water and a tiny pinch of salt.
Drizzle some olive oil to a wok, or preferable a non-stick pan, it'll make sure the eggs won't stick to the surface. Use high heat, add in garlic and chili, along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook till garlic turns slightly browned but not burnt.
Transfer shrimps and squid over and add in grated ginger. Cook till slightly colored, then quickly add in bean sprouts, 2/3 of chopped scallion, about 1/2 cup of chopped cilantro. Also pour in 2 teaspoons of fish sauce. Give it a quick stir, till shrimps and squid nearly cooked through.
Pour in beaten egg mixture. Stir slightly in the beginning then just let the bottom of the egg mixture to firm up. The whole thing should be fairly thick now, instead of laying out like a thin wrap.
Once the bottom seemed to set, fold half of the mixture over to form a half moon omelet. It can be tricky here, just try your best. If the shape doesn't look perfect, it's fine, we can always cover it up with sweet chili sauce (wink).
Keep searing till colored. You can try to flip the whole thing again, but it can be a daunting job and making all the ingredients falling apart. Or you can simply cover the wok with lid, let the trapped heat finish cooking the rest. Less seared mark and aroma that way, but at least everything is intact.
Once done, flip the omelet onto a serving plate, or just slide to the plate. Pour some sweet chili sauce over and garnish with remaining chopped scallion and cilantro.
After a few bites, I think I kind of know why I was craving for squid.
Usually I'll be searching for boba, which is also slightly chewy like squid. Perhaps that's what happened when my sweets cravings turned into savory dishes. From boba to squid, who'd have thought there's something connected between the two.
Other Thai style dishes:
