1)Picnic Rice with Seafood:
In a non-sticky wok, saute garlic in hot oil until golden. Add in onions. Stir in squids and clams. Simmer for about 3 minutes. Add salmon or tuna flakes. Simmer for another 3 minutes. Place shrimps on top and cover. Cook until shrimps changed color. Pour oyster sauce and sprinkle salt and ground pepper. Add corn, peas, and almonds. Stir to blend well. Add enough amount of water only when needed. Cover and simmer for 10 minutes. Fold in cooked rice until all ingredients are combined together. Remove from heat. Arrange the long strips of red bell pepper on top as garnishing. Serve hot or warm with any grilled meat dish.
2)Crunchy Squid Rings on Picnic Fresh Salad:
Squeeze one half lemon on squid rings. Stir by hand to make sure every piece is coated. Set aside for 1 minute. Wash once and drain well. Soak squids in marinade for 1 to 2 hours inside the refrigerator. In a shallow bowl, add small amounts of flour to eggs. Stir and combine well to make a smooth and thick batter. Drain squid rings and dry on paper towels. Dip each ring and coat with batter. Heat oil in a deep frying pan. Wait until smoke appears on the surface to make sure that oil is hot. Drop squid rings one by one. Avoid crowding to attain desired crispiness. Skewer rings in short bamboo sticks and serve in a platter with several kinds of dip.
3)Tasty Lobster Meat Recipe for Picnic Outings:
To retain the tasty juice inside the lobster flesh, just steam it. Place lobster in a bowl and sprinkle salt and ground pepper. Stir by hand to make sure each piece is seasoned. Place the lobster in the steamer and simmer for 20 to 30 minutes over low heat. Serve on top of green salad.