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Cook's Basics Cook's Basics Cook's Basics cook'scook's basics basics Helen of Troy bathed in it, biblical figures drank it, Hippocrates prescribed it as medicine, soldiers cleaned their wounds with it during World War I, and today, it is one of the most healthful and widely used condiments. What is this miraculous substance you ask? It's simply vinegar, the product of the fermentation of acetic acid and water. Its beginnings have been traced back 7,000 years ago to the Sumerian civilization, where it was utilized for it cleaning. ALL Today, vinegar is used for innumerable ABOUT BIVALVES To give you the lowdown on bivalves, we shuck these hard-shelled aquatic creatures Words Marisse Gabrielle reyes styling yOyO ZHOU photographs CHarles Chua rECIPE MUriel OpianO Amable RecipE imagE 123rF Brain-less and mostly eye-less and sedentary, these strange creatures are actually living relics of ancient aquatic life. Although their roots trace back to over 500 million years ago, there are currently over 9,000 species of bivalves, with many of them edible. These filter feeders have evolved to include a hard and heavy hinged shell to protect them from predators and other elements. This armor makes them slow-moving and, unfortunately for them, easy to catch. In the case of venus clams, la-la, and cockles, bivalves can be cheap and plentiful. But in the case of oysters, scallops, and abalone, bivalves can be among the most luxurious and expensive foods. These interesting animals can be found in virtually every body of water (such as salty oceans, brackish lakes, and freshwater canals); can be farmed or wild caught; can be eaten raw or cooked; and can be found all over the world. 41 cook's basics cook's basics 4 4. Abalone Most abalone farming is found in the orient – mostly in China, followed by Taiwan, Japan, and Korea. These sea creatures are highly sought after, not 5 only for its meat, but also for their shells, which 1 are beautifully coloured and iridescent, making 6 it a great source of mother of pearl. However, this luxurious product 3 has been over-harvested worldwide and is becoming harder to find in the wild, which has driven up the prices of this bivalve. 2 5. Cockles 7 There are over 200 species of these hardy little saltwater clams. They are easy to catch and are quite abundant, making them relatively affordable and common in street foods around the world, 1. Scallops 2. Oysters 3. Shijimi clams such as Singapore's char kway teow, Britain's pickled and de-shelled cockles, and Cambodia's With the ability to move and see, Encased in a rough and irregularly- Shijimi clams and their close stir-fried chilli cockles. scallops are physically more evolved shaped shell, the meat of the edible relatives are found in freshwater and than other bivalves. There are two oyster is soft, creamy, and sweet and brackish water in many parts of the kinds of meat inside its beautiful shell: is high in zinc, calcium, and iron. world. However, the shijimi clam is 7. Venus clams the white muscle which is soft, sweet, The flavour profile of the oyster is specific to Lake Shinji in the Shimane 6. La-la and delicate, and the orange roe which dependent upon its variety and method Prefecture in Japan. These little clams Venus clams are a diverse bunch, with is tougher, waxier, and more bitter. of preparation. Popular varieties such with a dark brown to black outer shell These small clams with firm, chewy meat are found over 400 species in existence. These tiny Because it's found in bodies of saltwater as the Sydney rock, Kumatmoto, Fine are widely used as an ingredient in locally on Singapore and Malaysia's shores. They saltwater clams are rather plentiful all all over the globe, it's used in a variety de Claire and Pacific come from cool miso soup, which is said to be a great are quite common and abundant, making them over the world, making them relatively of cuisines. It's dried in China (conpoy), waters. However, tropical oysters, such hangover cure. accessibly priced. Perhaps that's why they're found affordable. Because these bivalves have it's served raw in Japan (hotate sashimi as the mangrove oyster are common in in a variety of street foods such as wallet-friendly a tough shell and only a small portion of or sushi), and it's gratinéed in France the region. stir-fried and braised dishes. meat, they are best when steamed or baked (coquilles Saint Jacques). in a variety of sauces and styles. 42 43 cook's basics cook's basics EASY PREP 15 MINS + 4 HRS CURING NO CooK SERVES 4-6 9 8 8. Atlantic jackknife clam In our part of the woods, this clam is more commonly known as the bamboo or razor clam. It's native to the east coast of the United States, but it has been introduced to parts of Europe. These elongated clams are considered a delicacy as they move swiftly, making them difficult to catch in the wild. The rather sweet and tender meat of the Atlantic jackknife clam is best when simply steamed or baked in a light sauce. Tropical 1 large ripe mango, peeled, least 4 hrs or overnight. scallop ceviche Locally Harvested bivalves stoned and sliced into 3 ) Once the scallops are cured, Local is not only more environmentally-friendly, but also fresher. Whet your guests’ appetite and start 1.5cm cubes combine mango, onion and Oysters: Hai Loong Marineculture located off Pulau Ubin rears Pacific oysters. If you want a seafood feast with this tangy, briny to purchase their live oysters, visit their farm or place an order and they'll deliver. and zesty party in the mouth. 1 red onion, diced chillies in another bowl. Season 1 red chilli, seeded and diced with salt. 9. Mussels www.hailoongmariculture.com.sg Mussels: The 15-year-old Metropolitan Fishery Group in Lim Chu Kang prides themselves 1 red or green bird’s eye chilli, 4 ) Tip in the aromatics and Mussels thrive in temperate on their mussels which are free of injections, vaccinations, and chemicals. 120ml lemon juice seeded and finely diced (optional) mango into the bowl of scallops saltwater and almost any freshwater www.thefishfarmer.com 60ml lime juice salt, to taste and mix well. Adjust seasoning habitat – save of frigid climates. 2 tbsp orange juice 2 tbsp chopped coriander with more salt, if needed. Choose sUstainable OptiOns There are 17 edible species of 1 lemongrass (white part only), 5 ) Add the chopped coriander According to the World Wildlife Fund's Singapore Seafood Guide, the following bivalves mussels, with China being the come from “stocks which are not considered to be over-exploited”: sliced into thin rings 1 ) In a large glass or plastic bowl, mix and give it one final toss. largest producer, followed by Spain. • Wild caught abalone from Australia 3 kaffir lime leaves, cut into thin all the juices, lemongrass and kaffir Serve immediately. These bivalves are slightly chewy • Wild caught Asiatic hard clams from Ben Tre, Vietnam strips (use scissors) lime leaves. and have a delicate, briny flavour. • Cultured green lipped mussels from New Zealand 400g large scallops (thawed in 2 ) Drain as much excess liquid before TIP: For an extra burst of • Cultured oysters from Canada and China Cooking them simply, such as in the the refrigerator overnight, if tipping the scallops into the bowl of freshness, zest the citrus fruits • Cultured scallops from China before juicing and add in step 1. Belgian style of white wine, fresh • Cultured geoduck from North America using frozen ones), quartered juices. Toss gently and refrigerate for at herbs, and butter, brings out the Download the Singapore Seafood Guide at mussel's natural sweetness. www.wwf.sg/take_action/sustainable_seafood/seafood_guide/ 44 45.
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