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Almond Crusted Calamari

Hi there Wednesday!

I had this appetizer in Mexico with my Mom and it inspired this dish. I wanted it to fit in the the 4HourBODY diet, so I modified it a bit. I used almond flour instead of the traditional breadcrumbs or cornmeal. I did fry them, but you could also bake them in the oven if you wanted to go lighter. There’s a bit of honey in the sauce but it tastes just as good if you ommit that if you’re being extra disciplined, which by the way, Suhhhweeeeet!

This Slow-Carb Almond Crusted Mexican Calamari With Red Chilli Sauce, is both delicious and good for you. Packed with protein from the squid and almonds, and rich in licopene from the tomato sauce, you will actually feel good about eating this calamari dish instead of how you usually feel after eating the typical restaurant version. Yeay! Win-win!

Usually, I like to cook something that I can eat 500 times throughout the week or freeze for later to make it a 5min. meal since I’m a single Mom, but, this is not that kind of dish. Do even think about freezing it for later or even eating it as leftovers. Almond Crusted Mexican Calamari is not like spaghetti sauce that taste better the next day. It will have the consistency of a dogs chew toy. Yuk!

Prepping Squid | www.4hourbodygirl.com

My Mom is in her second week of following this 4HourBody Slow-carb diet plan, so I was thinking about this re-invention for her. She really liked the one we had in Mexico, so why not create a little treat she can make for herself now. Her you go Mom! Love you!

Almond flour | www.4hourbodygirl.com

Using almond flour is okay in the 4HourBody diet plan. Tim Ferriss recommends taking it easy on the almonds but that they are okay in moderation.

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There it is, my favorite dish that I had while in Signapore. MMMM makes me so hungry just looking at it. There was a lot of great food in Singapore. Most of it incredibly spicy. This one was on the milder side but so full of flavor. There were quite a few things I really liked about Singapore. It was really clean, the people were so nice, and it had the nicest zoo I’ve ever seen. More about that later.

Usually when I travel, I like to eat as much of the traditional food around, so my 4-Hour BODY diet plan kind of goes out the window. I have to live life after all. I can be disciplined at home. When it comes to vacation, I go all out!

This zam zam is a stuffed pancake or pan-fried bread stuffed with deliciousness (usually includes minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion) and washed with egg before they fry it, then it’s served with 2 different rich curried dipping sauces. Yum!

We ordered one lamb and one chicken. I preferred the lamb. If you’re interested in making this for yourself, you can find the recipe below.

We did other things in Singapore besides eat. We drank! What did we drink? Why the original Singapore Slings of course! It was developed at the Long Bar in Raffles Hotel.

Original Singapore Sling

We stopped at the Marina Bay Hotel too. Check out the amazing pool over the city.

It was so cool to see how they merged the modern architecture with the old colorful asian architecture. Eclectic at it’s best. I wandered around Boat Quay and Clark Quay and took some shots of the cool statues and buildings. I absolutely loved this statue of Boat quay pier boys jumping into river.

This bridge connects Boat Quay and Clark Quay.

I thought this was kinda fun.

Singapore was great to visit but I’m not sure if I would like living there as much as Vancouver or San Diego. It’s crazy hot and humid, plus I found it to be quite expensive. I’m happy to be living where I live. I would definitely go back for some Singapore zam zam !

SINGAPORE ZAM ZAM (MARTABAK)

2015-08-21 17:08:12

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Ingredients

Dough
3 cups bread flour
¾ cup water
1/3 cup oil
1 1/4 tsp. salt
1 egg
Extra oil
Filling
½ onion, finely diced
1 clove garlic, minced
½ lb. ground meat
½ tomato, finely diced
Pinch of spices- I added cumin, coriander, ground black pepper, ground red chili powder
1 cup finely chopped leek (or green onion)
4 eggs
Salt to taste – about a ½ tsp.

Instructions

Dough
Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.
Coat your hands in oil in order to handle the dough.
Separate the dough into 6 parts and form each part into a smooth ball. Set the balls on a tray and coat generously in oil to prevent from drying out. Cover and let sit for 3 hours. DO NOT SKIP THIS STEP or try to work with the dough without letting it sit. Letting the dough rest will allow you to roll it out.
Filling
Saute onions and garlic in oil until brown.
Add meat and cook until browned and all pink is gone, breaking up the meat into small pieces, about 10 minutes.
Add tomatoes and spices and cook for a few minutes until tomatoes are slightly softened.
Remove from heat and let cool.
Lightly beat eggs and salt in a large bowl. Add chopped leek, cheese, and finally meat mixture. Stir until combined.
Assembling the Zam zam
Prepare a large clean flat surface for stretching out the dough.
Take a dough ball and place it on the prepared surface pressing it into the table. It should be very soft now and not spring back at all. Press down until you have a 5-6 inch circle.
Add some oil on top of the dough and grab it with your two hands from the bottom. The right hand should be holding from underneath and the left hand holding from above. (This is for right-handed people, for left handed, it would be the opposite).
Now quickly lift the dough up with your right hand and toss it back over your left then quickly return it back down to the table in one motion. Move your hand around the outside of the dough to ensure evenness. Keep repeating this motion until the dough has stretched very thin and is see-through.
Take a couple spoonfuls of the meat-egg filling and place it on the center of the dough. Pat it down flat and make it into a square.
Lift the folded zam zam onto a well-oiled frying pan or griddle on medium heat. Cook for about 3-4 minutes, and then flip and cook on the other side until browned and egg is fully cooked.

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Here’s a video of the chef at the Singapore zam zam restaurant.

Slow-Carb Almond Crusted Mexican Calamari With Red Chilli Sauce

Singapore Zam Zam (Martabak)

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