Crispy Prawn & Fish Rolls

Crispy Prawn & Fish Rolls

2 pc beancurd sheet (cut into 41/2″ x 41/2″)

2 eggs, beaten
100 g crispy flour

300 g fish paste
200 g coarsely minced prawns
3 water chestnut, chopped
salt and pepper to taste
1/2 tsp of cornflour

1 box quail eggs (shelled and deep fried)
oil for deep frying

To make the filling, put fish paste, prawns and waterchestnut in a bowl, Season with salt, pepper and a bit of cornflour, mix well.
1) Place a pc of beancurd sheet on a flat surface, put moderate amount of the filling, roll up into a pillow shape. Steam for 10 mins.
2) Heat oil and dip rolls into beaten egg and coat with crispy flour. Deep fry till golden brown, Drained and place on serving plate. Garnish with fried quail eggs.

Assam Pedas Sotong with Petai Beans

Assam Pedas Sotong with Petai

1 kg medium sotong (washed and cut into rings or your desired shape)
1 pkt petai – washed and halves
1 handful of daun kesom
salt, sugar to taste and 1 ikan bilis cube
100 ml assam water (1 tbsp assam paste mixed with water)

Blended ingredients
15 dried chillies (soaked)
3 red chillies
8 shallots
3 garlics
2 inch galangal
4 buah keras
2 lemongrass – use the white parts
4 laksa leaves (daun kesom)
1 inch belacan
1 tsp oil
100 ml water
1 inch turmeric

1) Heat oil in a wok and add blended ingredients and saute till aromatic and oil separate. Add assam water, ikan bilis cube, petai and mix well. Simmer over low heat for 3 mins. Add 100 ml water and season with salt and sugar.Stir and mix well.
2) Add sotong, stir fry evenly and cook for about 3 mins and taste accordingly. Dish out and serve hot.

Mermaids in Prawn Paste

Mermaids in Prawns Paste

1 tsp oil
12 siew pak choy
2 garlics – minced
1 stalk spring onion

Prawns paste ingredients
300 g prawns – washed, shelled and minced finely.
50 g chicken meat/pork – minced
1/4 tsp each – salt, pepper, chicken powder
1 tsp cornflour
2 tbsp minced spring onion
1 tbsp egg white
1 tsp sesame oil and a bit of water
(Mix eveything gently in 1 direction)

Combined sauce
125 ml chicken stock
1/4 tsp each – pepper, salt, sugar
1 tsp each – sesame oil, hua tio chew
1 1/2 tsp cornflour – 1 tbsp water

1) Remove leaves of Siew pak choy. Leave 3″ length, cut 1/4 of the head part away (looks like a spoon). Bring half pot of water with salt to a boil. Blanch siew pak choy for a while. Remove and drain. Sprinkle corn flour at the cut away part of the siew pak choy. Stuff with prawn paste and steam for for 6-8 mins or cooked. Remove and arrange on a serving plate.
2) Heat oil in a saucepan and saute the garlics till fragrant, pour in the combined sauce and bring to a boil. Reduce heat and simmer for 2 mins and thicken with cornflour mixture. Pour sauce over siew pak choy and serve hot.

Curry Laksa Noodles

Kari Laksa Noodles with CocklesWith cockles.

curry noodles
Without cockles.

300 g yellow noodles
200 g bee hoon (soaked in water)
1500-2000 ml prawns stocks (more flavourful)
300 ml coconut milk (1 box ‘Kara’ mixed with water)
1 tsp belacan powder
4 shallots – sliced
3 garlics – sliced
3 sprigs curry leaves
6 chilli padi – halves (optional)
salt and sugar to taste

1 kg cockles – washed and shelled
20 pcs small tofu pok
bean sprouts – 40 ct (washed and blanced)
long beans
4 potatoes – (boiled in water till 1/2 cooked, remove skin and quater)
fish ball
5 hard boiled eggs – shelled and halves
300 g small prawns – shelled and blanced

Paste to be fried
1 pkt ‘Hai” chicken curry paste
2 tbsp fish curry powder (mixed w/1 tbsp water)
3 tbsp chilli paste

1) Heat oil in a wok saute sliced onions and garlics till fragrant, add in fish paste, chilli paste and ‘Hai’ chicken curry paste. Stir and mix over low heat till mix throughly and oil separates. Add in prawn stock, belacan powder and tofu pok and bring to a boil. Add long beans, potatoes and fish ball and simmer over low heat for 10-15 mins. (Take out the cooked long beans) Add coconut milk, chilli padi and continue to simmer over low heat till everything is cooked thru’. Season with salt and sugar and taste accordingly. Remove from heat and use the gravy as a curry gravy for yellow noodles and bee hoon.

To serve:
Bring a pot of water to a boil, blanced yellow noodles, bee hoon and divide into individual bowl, arrange toppings on top. Pour curry gravy, fish ball, potatoes over the noodles and serve hot.

Braised Egg and Button Mushrooms with Sio Bai Chai

Braised Egg, Button Mushroom w- Sio Bai Chai

1 or 2 pkts Sio Bai Chai (washed, halves or quantered)
1 can button mushroom
2 /3 hard boiled eggs
Cherry tomatoe – halves

Braised Ingredients
150 ml chicken stock
salt, pepper to taste
1 tsp hua tio chew
1 tbsp light soy sauce
1 tbsp abalone sauce
1 tbsp corn flour (mixed with 11/2 tbsp water)
1 tsp sesame oil

Pour chicken stock n braised ingredients in a small pot and bring to a boil, add eggs n button mushroom. Simmer over low heat for 10-15 mins until gravy reduced to 100 ml and thickened with cornstarch. Take out the eggs and halved.

1) Bring 1/2 pot of water to a boil, add a dash of salt and 1 tsp oil. Place the Sio Bai Chai in the water and cook for 2 mins. Remove and drain. Arrange them around the rim of the plate to encircle the egg, button mushrooms and cherry tomatoes. Pour the braised gravy over it and serve hot.

Crispy Chicken in Spicy Honey Sauce

Crispy Chicken in Spicy Honey Sauce

2 chicken legs – washed and deboned and cut to bite size.
Flour for coating the chicken
250 ml fresh milk
2 garlics – minced finely
Oil for deep frying
sliced chilli
Deep fried some ‘tung fen’

Seasoning ingredients
1 tsp light soy sauce
1 tsp ginger juice
1/2 an egg white
1/2 tsp five-spice powder

Sauce ingredients (combined)
1 tbsp each – light soy sauce, oyster sauce
1 tsp each – black and white vinegar
1 tsp pepper
3 tbsp honey
125 ml chicken stock
2 tbsp “Lingham” spicy chilli sauce
1 1/2 tsp cornflour (mixed with 1 tbsp water)

Marinate chicken pieces with seasoning ingredients for 20 mins or more. Coat chicken pieces with flour, dip into milk and re-coat with flour. Deep fry in hot oil for 12-15 mins or until golden brown. Drain chicken from oil and set aside.

Reheat wok with 1 tbsp oil, saute minced garlics until fragrant, pour in the sauce ingredients. When sauce comes to a boil, put in the fried chicken, stirring quickly to mix the sauce.
Dish on serving plate laid with lettuce and crispy ‘tung fen’. Sprinkle with some sliced chilli.

Fried French Beans Topped with Cai Po & Minced Meat


French Beans.jpg


300 gm french bean – washed and break each into 2
3 garlics – minced
1 red chilli – sliced thinly (optional)
50-100 g sweet cai po – (Preserved radish) (washed, drained and set aside)
50 g minced meat

Combined sauce
1 tsp abalone or oyster sauce
1/2 tsp salt, 1 tsp sugar
a dash of pepper
2 tbsp water

1) Heat oil in a wok and deep fried the french bean for 2 mins. Drain and set aside.
2) Reheat wok with 1 tbsp oil and saute the garlic till aromatic and add cai bo. and stir-fry for 3 mins, add minced meat and continue to stir-fry over high heat for 1 min.
3) Return pre-fried beans, chilli to wok and add in combined sauce. Stir and mix well over high heat for 1 minute.


Shiny Chicken in Tangy Sauce

Shiny Chicken in Tangy Sauce

1/2 Kampong chicken/3 chicken legs
Oil for deep frying
lettuce for garnishing

Seasoning Ingredients
1 tsp each – salt, pepper
1/2 tsp – five spice powder
1 tbsp light soy sauce
1 tbsp cornflour

Sauce Ingredients
1 tbsp ginger root – minced finely
2 tbsp spring onions – chopped
2 garlics – minced
1 red chilli – chopped
2 tbsp white vinegar, 1 tbsp black vinegar
1 tbsp honey
3 tbsp light soy sauce
1 tsp sesame oil
11/2 tbsp sugar

Wash the chicken and pat dry and marinate with seasoning ingredients. Leave aside for 4 hours. Deep fried in hot oil till crispy and golden brown. Drained and chopped into bite size and arrange on serving plate.

Combined sauce ingredients in a bowl. Pour mixture over the pieces of chopped chicken. Serve immediately.

Steamed Rainbow Meatballs with Mushroom

Steamed Rainbow Meatball with Mushroom

200g chicken meat – minced
100g prawn meat – minced
10g white fungus – soaked (cleaned and dried )
4 water chestnuts – skinned and chopped
50g carrot – skinned and chopped
50g green peas
baby corns – chopped
8 dried mushroom – soaked for 30 mins
1 pkt red spinach
1/2 egg white

Marinate Ingredients
1 tsp each – salt, sugar,soy sauce
1 tbsp cornflour
1/2 tsp sesame oil and pepper

Sauce Ingredients (combined)
200 ml chicken stock
1/2 tsp each – salt, sugar, pepper
1 tsp abalone sauce, 1 tsp light soy sauce
1 tbsp cornflour (mixed with 11/2 tbsp water
1/2 egg – beaten lightly

Trimmed off mushroom stems and sprinkle some cornflour and set aside.

1) Marinate chicken and prawn with marinate ingredients for 10 mins. Add the chopped water chestnut, green peas, carrots and baby corn. Mix well and add the egg white and beat with a spoon until mixture is sticky. Stuffed the mushroom with the meat mixture and press a small floret of white fungus on each of the stuffed mushroom.
2) Steamed over rapidly boiling water for 10-15 mins. While the meatballs are being steamed, bring a litre of water to a boil in a pot. Add 1 tsp of salt and oil and the red spinach and the stems of the siao bai chai for 2-3 mins. Ladle out and drain. Arranged the red spinach on the centre of the plate and stems at the rim.
3) Place the cooked meatball on top of the vegetables. Retain the juice of the steamed meatballs and mix with combined sauce. Bring the the gravy to a boil, reduce heat and simmer for 3 mins and thicken with cornstarch. Add the beaten egg and stir briskly for a min. Pour the sauce over meatballs and sprinkle some wolfberry on top.

Sambal Sotong

Sambal Sotong

1/2 kg sotong – washed and cut into rings and set aside
1/2 big onion – cut into rings
125 ml asam water (11/2 tbsp tamarind paste)
salt, sugar to taste
1 tbsp tomato sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
4 tbsp chilli paste

Blended ingredients
1 big onion
3 garlics
2 buah keras
1 inch belacan

1) Heat oil in wok and saute the blended ingredients with the chilli paste till aromatic and oil separate. Add in the asam water, salt, sugar and stir and mix evenly. Simmered over low heat till gravy thickened. Add in the sotong and cook till the sotong shrink a bit, taste accordingly. (do not overcooked or the sotong will become rubbery). Dish out on serving plate and garnish with ring onions and red chilies, Eat with white rice or nasi lemak.