Seafood 2 Go in Mowbray, Tasmania | Seafood restaurant

Seafood 2 Go

Locality: Mowbray, Tasmania

Phone: +61 422 968 630

Address: 373 Invermay Rd 7248 Mowbray, TAS, Australia

Website: http://www.oscartasmanianseafood.com.au

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25.01.2022 The recipe for today is the Korean Seafood Kimchi Pancake. It is an easy and delicious entree dish, especially a good dish for party event that can serve many people. Serves: 8-10 Ingredients: cup Korean pancake mix (pajun mix)... cup (180 ml) cold water - cup chopped well-fermented kimchi vegetable oil, for pan frying 500g seafood marinara mix (thawed) 1 pinch of salt 1 pinch of pepper Soy dipping sauce (optional) 2 tbsp soy sauce 1 tbsp rice vinegar - tsp Korean chilli powder (Kochugaru) 1 tbsp chopped green onion (shallots), optional Procedure: 1. Cut the marinara mix to smaller pieces if you want to. If not, you may skip this step. 2. Marinate the seafood marinara mix with salt and pepper for 20-30 minutes. 3. In a bowl, place pajun mix and water, lightly mix using chopsticks or a fork, being careful not to over mix or the pancakes will be rubbery. 4. Add kimchi to the mix. The batter should have a crepe batter consistency, similar to pouring cream. 5. Heat a large frypan over medium heat with 2 tbsp of oil. Add in some of the marinated seafood marinara mix and use medium-low heat pan fry it for 2-3 minutes. 6. Ladle cup of batter into the pan and spread out batter thinly. Fry for 5-7 minutes until crisp on either side, turning over once. The pancake should take about 2-3 minutes to cook and crisp. Place pancake on a plate with paper towel to drain oil. Repeat with remaining oil and batter and serve with soy dipping sauce. Ingredients from Seafood 2 Go: 1. Kimchi (500g) $6.88 2. Ottogi Korean Pancake Mix (500g) $2.44 3. Seafood Marinara Mix (1kg) $8.88

25.01.2022 Hi guys, please do not forget to drop by Seafood 2 Go. We now have more variety of stocks which provides more choices of dishes for your meal, cheers!

24.01.2022 Hi everyone! We are open from now until 5pm today. Don't forget to come and support us :)

22.01.2022 Today's recipe: Malaysian Penang Char Kuey Tiao (Stir-fry Rice stick) Serves: 2-3 Ingredients: 1. Chili Paste:... 1 oz. seeded dried red chiles (soak in water) 2 fresh red chilies (seeded) 3 small shallots (peeled and sliced) 1 teaspoon oil A pinch of salt 2. Sauce (mix and blend well): 5 tablespoons soy sauce 1 1/2 tablespoons dark soy sauce 1 tablespoon sugar 1/2 teaspoon fish sauce Scant 1/2 teaspoon salt 2 dashes white pepper powder 3. Other ingredients: 12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes) 1 lb. fresh flat rice noodles (completely loosened and no clumps) 1 lb. bloody cockles (extract the cockles by opening its shell) 2 Chinese sausages (sliced diagonally) A bunch of fresh bean sprouts (rinsed with cold water and drained) A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths) 3 cloves garlic (chopped finely) Procedure: 1. Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside. 2. Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir. 3. Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage. 4. Add half the bean sprouts into the wok. Immediately follow by 8 oz. or half portion of the flat noodles. 5. Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds. 6. Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok. Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately. Ingredients from Seafood 2 Go: 1. Rice stick noodles/Kuey Tiao (1kg) $3.44 2. Shelled Prawn size 16-20 (1kg) $31.88 3. Dried chilli (80g) $2.88 4. Chinese sausage (175g) $8.88

20.01.2022 It is our recipe time again! Today we are going to present the delicious Malaysian Sambal Mussel! It would be good to serve with rice or maybe as a good companion to serve with beer! Serves: 5-6 Ingredients: 1/2 clove garlic, chopped... 1 bunch of spring onion, sliced 10g dried anchovy 10g dried shrimp skin 1kg mussel 150g Glory Sambal Chilli Paste coriander leaves, for garnish pepper oil water Procedure: 1. Heat of the oil in a wok. Stir in the anchovy and shrimp skin. Stir-fry until the turn golden brown. 2. Add in the garlic and half portion of the spring onion. Continue to stir-fry until garlic turns golden brown and fragrance is out. 3. Then, add in the Glory Sambal paste into the wok, add in about a small cup of water and stir them thoroughly. 4. Turn the heat to medium-low to prevent the sambal paste from burnt. Then add in the mussels into the wok. 5. Cover with lid and let the mussel cook and simmer a bit. When mussels are cooked, add in pepper and salt if needed. 6. Stir and mix the mussels with the sambal paste a bit more to make sure the mussels all have the sambal fragrance anf flavour. 7. When its done, garnish with coriander leaves and it is ready to serve, yums! Ingredients from Seafood 2 Go: 1. Dried Anchovy 70g $2.44 2. Shrimp Skin 100g $4.44 3. Mussels 1kg $15.88 4. Glory Anchovy Sambal Chilli Paste 250g $3.88

19.01.2022 Indian cuisine will be our choice for today's recipe! Many people would think that Indian cuisines are complicated and time consuming. Here, we are going to present one of the easiest recipes to prepare an Indian Lentils Dhal., Serves: 5-6 Ingredients: 1 cup (210g) red lentils, rinsed well (@ SEAFOOD 2 GO)... - $3.44/kg 3cm fresh ginger, sliced 2 bay leaves 1 cinnamon bark stick (@ SEAFOOD 2 GO) - $2.44/50g 2 tablespoons (40g) butter 1 large onion, finely chopped 2 tablespoon of minced garlic (@ SEAFOOD 2 GO) - $4.88/350g 2 teaspoons turmeric 1/2 teaspoon garam marsala 1/2 teaspoon chilli flakes (@ SEAFOOD 2 GO) - $2.88/200g 2 tablespoons lemon juice 1/2-1 teaspoon salt 1 tablespoon chopped coriander leaves Naan bread or pappadums, to serve (@ SEAFOOD 2 GO) - $1.66/bag (40 pieces) Procedure: 1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside. 2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. 3. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. 4. Stir in the lemon juice and season to taste with salt. 5. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. 6. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.

18.01.2022 The recipe for today will be the Malaysian Loh Mee (Braised Yee Mee) Serves: 3-4 Ingredients: 2 pieces dried yee mee noodles... 1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper) 10 shrimps peeled and deveined some mustard greens/cabbage or baby bak choy 3 cloves garlic, chopped finely 1 tbsp oyster sauce 1 tsp dark soy sauce 2 tbsp light soy sauce 2 cups of chicken stock Salt and pepper to taste Procedure: 1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown. 2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes. 3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm. Ingredients from Seafood 2 Go: 1. Dried Yee Mee Noodles 360g $2.88 2. Shrimps (100-200) 1kg $16.88 3. LKK Oyster Sauce 255ml $3.44 4. LKK Dark soy sauce $3.88 5. LKK Light soy sauce $2.88

17.01.2022 We are open now from 11am till 5pm. All are welcomed to visit us and remember to take a look at our recipe folder! Continue to follow our page as we will update a new recipe today :)

15.01.2022 Hi everyone! Today's recipe will be the Malaysian Traditional Prawn Noodle Soup. It is an quick, easy and delicious meal which can be ready in 10 minutes! Serves: 4-6 Ingredients: 1 packet of Chilliz Prawn Noodle Paste... A few shrimps with tail on (own preferences about the amount of shrimp) 1kg of yellow noodle 100g beansprouts 250-300g beef/pork sliced 1/2 hard boiled egg coriander leaves, for garnish spoonful of fried shallots Procedure: 1. Add 1200ml of water in a pot, bring it to boil. Then add in 1 packet of Prawn Noodle paste, stir well and let it boil for 5-7 minutes. 2. In another pot, boil 1000ml of water and put the yellow noodles in and let it boil for 1-2 minutes. 3. Drain the noodles and keep the water to cook the egg. Divide the noodles in to 4-5 portions in each bowl. 4. In the prawn noodle soup, add in the raw shrimps and the meat slices. After 1-2 minutes, add in bean sprouts and continue boiling for 2 minutes. 5. Cut the boiled egg in half. Pour the soup to the noodles and add in the egg. Garnish with coriander leaves and a spoonful of fried shallots in each bowl. 6. Serve while hot. Ingredients from Seafood 2 Go: 1. 1 packet of Chilliz Prawn Noodle Paste (200g) $2.88 2. 1kg Raw prawn meat, tails on $24.88 3. 1kg Yellow noode $4.44 4. 300g Beef/pork slices $6.88 5. 100g fried shallots $2.88

14.01.2022 Hello everyone, we are here to tell everyone that today is the day of traditional chinese festival, the Winter Solstice Festival! Therefore, in the tradition, all the family members will gather and have a reunion dinner together, not forgetting the Rice dumpling dessert soup as a must! So today, we are going to teach everyone a quick and easy recipe of the Black Sesame Rice Dumpling soup. Serves: 4-5 Ingredients: 1 packet of black sesame filling frozen rice dumpling... 750ml water 2-3 pandan leaves 80-100g red sugar Procedure: 1. Boil 750ml of water in a pot. Add in the pandan leaves to the boiling water. 2. After 5 minutes, add in the rice dumplings when the pandan leaves fragrance is out. Allow the rice dumplings to be cook with medium-high heat. 3. When the rice dumpling is cooked, it will float. When the dumplings float, add in the red sugar and stir it thoroughly. Allow the soup continue to boil for 1-2 minutes to allow the fragrance of the red sugar goes into the dumplings. 4. Serve it while hot. Ingredients from Seafood 2 Go: 1. 1 packet of Black sesame filling rice dumplings (400g) $4.88 2. 1 packet of red sugar (300g) $1.88

12.01.2022 The recipe for today will be a quick, easy and delicious Seaweed Soup. It is suitable to serve with rice or cooked with noodles, depends on your own preferences. Come to Seafood 2 Go to get your ingredients as we provide you the recipe and ingredients in one stop. Serves: 5-6 Ingredients: 1200ml of soup stock (Boiling 1200ml water and add in chicken stock)... 30g Chinese dried seaweed , cut to smaller sizes 6 prawns (shrimps); tails on 200g fishballs/meatballs chopped spring onions (garnish) Procedure: 1. Bring stock to a boil, then add fishballs/meatballs. Cook for about 3 minutes or until they float on the water surface. 2. After the balls are cooked, add prawns to the boiling stock until cooked (prawns cooked really fast, less than a minute). 3. Portion fish/meatballs and prawns to individual serving bowls. 4. Then add the seaweed to the soup and boil until the seaweed expands. Pour in the seaweed soup to the bowls. 5. Garnish with chopped spring onions. Ingredients from Seafood 2 Go: 1. Chicken stock (273g) $6.88 2. Dried Seaweed Slices (150g) $2.88 3. Raw Prawn Cutlet size 41-50 (1kg) $18.88 4. Taihe Fishball (400g) $5.88

11.01.2022 Hi guys, we are open now until 5pm today. We are located in between of Mowbray Dave Noodles and Wholesome House. Do visit us :)

10.01.2022 HAPPY NEW YEAR EVERYONE! Today is our first opening day of year 2016, we hope that it will be a great day ahead and we are more than happy to bring better stuffs and recipes to all of you. Do support us and drop by our shop if you are near Mowbray area, cheers!

10.01.2022 Hi everyone, we are open today from 11am to 5pm. Visit Seafood 2 Go to get your ingredients at lowest prices and whip up a scrumptious meal for your weekend, cheers!

09.01.2022 Good afternoon everyone, do visit Seafood 2 Go as we now have more variety of snacks, especially snacks from Korea! They would be your best choices for movies and shows. Don't forget to visit us!

08.01.2022 Hi everyone, don't forget that we are open until 5pm today! Today's recipe is going to be the Malaysian favourite : Roti Prata with Chicken Curry Serves: 5 Ingredients: 1 pack of pre-made roti paratha... 1 packet of SHAN Chicken Masala 1kg of chicken (drumstick) 300g of onions, finely sliced 300g of plain yogurt 2 tablespoon of ginger julienne 175ml of oil / ghee Procedure: 1. Heat oil, fry onions until light golden, remove and crush. 2. In the same oil add chicken, yogurt and SHAN Chicken Masala Mix. Cover and cook on low heat for 20-30 minutes. 3. Add julienne ginger and 1/2 - 2 cups of water for gravy. Cover and cook on low heat for 5 minutes. 4. Stir-in crushed onions. Cover and cook on low heat for 5 minutes. 5. While waiting for the chicken masala, heat up a pan with 1 tbsp of oil. 6. In medium heat, slightly pan fry the roti paratha for 1-2 minutes and flip to another for another 1-2 minutes of frying. **Alternatively, you can microwave the roti paratha for 45-60 seconds. Ingredients from Seafood 2 Go: 1. Roti Paratha (400g) - 5 pieces $4.88 2. SHAN Chicken Masala packet (50g) $1.66

08.01.2022 The special recipe for today is the Stir Fried Black Fungus and Beef Slices. It is a fusion dish of Western and Asian. Serves: 5-6 Ingredients: 250g Lean beef, ... 50g black fungus (mu’er), 1 tbsp oil, pinch of salt, 15g ginger, sliced 1 spring onion, 1 1/2 tsp cooking wine, 1 cup of corn flour, 1 1/2 tbsp light soy sauce, Vegetables (own choices: celery, broccoli, lettuce) 10g ground sichuan peppercorn Procedure: 1. Soak a handful dried black fungus for at least an hour. (I like to use warm water). Slice the beef into thin pieces, and dust it with some corn flour. Chop half of spring onion, and a small piece of ginger. 2. In a heated wok, add in around 3 tablespoons of oil. When the oil is heated up, add in prepared beef slices. 3. Stir fry the beef until the colour of the beef changes, remove it from the wok. (Don’t over cook it, otherwise, the beef will lose its tenderness and get too hard.) 4. With still some oil left in the wok, add in half teaspoon of ground sichuan peppercorn, along with chopped ginger and spring onion. 5. When the smell of the ginger and spring onion rise up from the wok, add in the vegetables and stiry fry for 2-3 minutes. Then add in the well soaked black fungus. Stir fry the black fungus briefly, and add (probably) 2/3 tablespoon of cooking wine. 6. Put pre-cooked beef back to the wok, stir fry it together with black fungus, then add in 1 tablespoon of light soy sauce, 2/3 teaspoon of salt. Keep on stir fry it until the seasonings mix well in the wok. 7. Ready to serve! Ingredients from Seafood 2 Go: 1. Beef slices (300g) $8.88 2. Black Fungus (100g) $5.88 3. Sichuan Ground Pepper (50g) $2.88

07.01.2022 Today's recipe is an easy and delicious finger food - Spring Rolls. It would be a good choice for everyone to bring for work or shcool as a lunch box. They can be the best snacks for house party as well! Ingredients: 1 packet of Mai Hong Spring Rolls 2 tablespoon of ABC Chilli sauce... 1 tablespoon of oil Procedure: 1. Heat up oil in a pan. 2. When the oil is ready, slowly put the spring rolls into the pan and fry about 1-2 minutes. 3. After 1-2 minutes, turn the spring rolls to fry the other side for another 1-2 minutes. 4. When the spring roll is cooked, take out from the pan and use a sieve to drain away the excess oil. 5. Ready to serve with ABC Hot chilli dipping sauce! Ingredients from Seafood 2 Go: 1. MaiHong Spring Rolls (6 pieces in a pack) $3.88 - Beef/Chicken/Vegetable 2. ABC Extra Hot Chilli Sauce $2.44

06.01.2022 It is the hot summer time of the year! Seafood 2 Go is going to have a recipe of a cooling summer dessert soup today, it is the Honeydew Sago Dessert Soup. Serves:6-8 Ingredients: honeydew melon (save the other half for enjoying plain)... 1 cup sago (tapioca pearls) -1 cup sugar (depending on how sweet your honeydew is) cup water 1 cup coconut milk shake the can before measuring out the one cup otherwise you will have really thick coconut milk only) tsp salt Procedure: 1. Make a simple syrup: - Put water and sugar into a small pot and boil till sugar dissolves to make a syrup. Cool. 2. Boil the sago: - Put a big pot of water to boil (to hold about 7 cups or more of water). When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. Sago is done cooking when it looks translucent, about 8-10 mins. *Caution: Don’t overcook the sago as it can become a sticky mess. Better to have a few pearls that have not turned translucent than to have a glop of melting sago. 3. Cut and blend the melon: - While sago is cooking, cut half of the half melon into chunks Ingredients from Seafood 2 Go: 1. Sago seeds (350g) $1.88 2. Coconut milk (165ml) $1.44

05.01.2022 The recipe today is going to be a healthy and nourishing soup, which is the Lotus Root Soup with Peanuts, Pork Ribs and Red Dates (). The soup helps in strengthening the bodies, dispelling heat and improving one’s appetite. Serves: 6 Ingredients: 500 grams of Lotus Root, sliced.... 200 grams of Pork Ribs, scalded 1 1/2 cups of Chinese dried Red Dates (approximately 8 red dates). 60 grams of dried Peanuts (they come with skin on) 4 cups or 1 liter of water 1 teaspoon of salt for seasoning Procedure: 1. This step is optional, if you like your soup to have clear broth, as we are going to remove the peanut’s skin. Roughly remove the peanuts skin by rubbing it hard against each other. You can scoop a handful and rub your palm (holding the nuts) against each other and the skins will start to shed. Do this over a big bowl/container. 2. Once you are done, take this to outside your home and toss the nuts into the air (not too high!) so that the skins will fly into the air (and land somewhere else). 3. Clean the pork ribs and scald in boiling water for 5 minutes. Discard the water and keep the ribs aside. 4. Heat up a soup pot over high heat. When boiling, submerge the pork ribs and the rest of the ingredients. 5. Bring to a boil, then reduce to medium heat and simmer the soup over low heat for 1 hour. Adjust the seasoning as required. Ingredients from Seafood 2 Go: 1. Lotus Root, sliced and frozen (400g) $3.88 2. Chinese dired red dates (180g) $2.88 3. Dried peanuts (350g) $3.44