Butter Prawns With Cereals

Butter prawns
15 big prawns/tiger prawns – deveined and remove eyes
1 tbsp rice powder
Oil for deep frying
A handful of curry leaves
6 tbsp butter
2 egg yolks
4 salted egg yolks – steamed and mashed
1 tsp light soy sauce
A dash shaoxing jiu
A dash of white pepper

Cereals Mixture
3 tbsp cereals
1 tbsp milk powder
1 tsp salt
1 tbsp sugar

Minced Ingredients
3 cloves garlic
6 chilli padi

1) Put cereal mixtures in a small bowl and mix well. Set aside.
2) Marinade prawns with rice powder and a dash of salt and pepper for 30 minutes. Deep fried till shells turn red. Remove and drained.
3) Use 2 tbsp oil from frying the prawns and briefly fry the minced ingredients and curry leaves and salt till aromatic. Turn heat to medium low, add butter, cereal mixtures, soy sauce and mashed salted egg yolks. Stir fry till salted egg yolks becomes bubbly and sieved in the egg yolk.
4) Finally add in the prawns, add more salt if desired, stir around to coat and fry until the little bits of eggs start to brown.
5) Serve hot with rice.

Fragrant (Kam Heong) Squid With Dried Shrimp

Fragrant Squid

500 g small squids – cut into rings (remove the film inside the body)
1 tbsp rice flour
10 pieces curry leaves
1 tbsp curry powder
2 tbsp butter

Sauce Ingredients
1 tbsp light soy sauce
1 tsp sugar
2-3 tbsp water
1 tsp salt

Minced finely ingredients
3 cloves garlic
4 shallots
5 chilli padi

2 tbsp dried shrimp (soaked till soft and minced coarsely)

1) Marinade squid with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry squid for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried squid and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the squid and the mixture well.
4) Serve hot with rice.

Laksa With Dried Shrimps

Laksa Nonya 1                                           With Yellow noodles

Laksa Nonya 2                                               With Thick Bee hoon

Ingredients (A)
500 g thick bee hoon – scalded and drained
500 g yellow noodles – scalded and drained
300 g bean sprouts – blanched and drained
30 pcs fish balls
6 pieces fish cake -blanched in stock water and sliced
300 g medium prawns – blanced in stock water till half cooked and shelled
500 g cockles (clean and scalded in boiling water for 3 minutes, drain and shelled)
8 dou pok (Deep fried beancurd puffs) cut into pieces
Some chop laksa leaves
6 hard boiled eggs – shelled and halves (optional)

Ingredients (B)
2 litres water
1 cube each – Maggi chicken and ikan billis
5 stalks daun kesum (laksa leaves
1 litre santan – from 1 coconut

Ingredients (C) – blended
200 g dried chillies – soaked till soft
200 g shallots
100 g garlics
5 buah keras
1 inch turmeric
1 inch galangal
6 stalks lemongrass
2 tbsp belacan
1 tbsp each – coriander, chicken and fish powder
Salt and sugar to taste

150 g dried shrimps – soaked and pounded finely
250 ml thick santan
Salt to taste
30 g rock sugar

1) Boil (B) in a deep pot. Reduce to low heat and add dou pok, fishball and simmer till fish ball is cooked.
2) Heat oil in a wok and fry blended ingredients over low heat for 20 minutes, add dried shrimp and continue to stir fry for 8 minutes. Pour 3/4 of the content to the pot of stock. Put the balance 1/4 paste in a small dish. Bring to a boil, slowly add in thick coconut milk and stir till mixtures boils. Simmer till you can see a layer of red oil surfacing. Season with salt and rock sugar.
3) Put bee hoon or noodles in a bowl, top with egg, fish cake, fish ball, tau pok, bean sprouts, prawns and cockles. Pour hot gravy over, sprinkle chopped laksa leave on top. Serve with fried laksa paste (bal.of 1/4).


Sambal Kicap Manis

sambal kicap manis

6 chillies padi
6 red chillies
4 candlenuts
3 cloves garlic
1 inch toasted belacan
1 1/2 tbsp gula melaka
Salt to taste
Juice of 1 lemon or white vinegar

1) Heat oil in a saucepan and fry chillies, garlics and candlenuts till soft. Slice the chillies roughly, pound or blend coarsely with candlenuts and garlics.
2) Season with salt, gula melaka and lime juice. Transfer to a small dish and serve with Ayam Panggang/Bakar. Drizzle Kicap Manis over the sambal before serving.

Crispy Prawn Rolls

prawn rolls.jpg
Crispy Prawn Rolls.jpg

Crispy Prawn Rolls 2.jpg
Crispy Prawn Rolls 1.jpg

12 pieces egg sheets (ready made or buy from grocery shop selling dried sea food products) or popiah skin/ beancurd sheet

2 eggs –  beaten
150 g crispy tempura flour

250 g sotong paste/cuttlefish paste/fish paste
250 g prawn – minced coarsely
3 water chestnuts – copped coarsely
Salt and peppe to taste
1/2 tsp corn flour

Oil for deep frying

1) To make the fillings, put sotong paste, prawns and water chestnuts in a deep bowl, season with salt, pepper and corn flour. Stir and mix the ingredients evenly.
2) Place a piece of egg sheet on a flat surface, put moderate amount of the filling and roll up like swiss roll/popiah. Do the same for the rest of the egg sheets.
3) Steam all the rolls for 10 minutes let it cool before deep frying. Heat oil and dip rolls into beaten eggs and coat with tempura flour. Deep fried till golden brown and crispy. Drained and place on serving plate and serve hot with tomato sauce or mayonnaise.

Recipe for egg sheets

10 eggs
81/2 cup water
600 g flour
1/2 tsp salt

1) Lightly beat eggs with a fork and gradually stir in water. Sift flour into a bowl and add egg mixture gradually together with salt. Blend well and strain mixture to remove lumps. Leave for 20 minutes.
2) Lightly grease a 25 cm non-stick pan (size depends on individual). Heat. To make smooth egg skins, pan has to be just hot to set skin. If it is too hot, skin will turn out perforated.
3) Pour a ladle (about 3 tbsp) or enough to spread over base of pan thinly. and cook over very low heat for 2 minutes or until pancake leaves sides of pan.
4) Repeat process and stack egg sheets until batter is used up.

Sea Cucumber and Fish Maw in Spicy, tangy and sweet gravy (Foochow dish)

fish maw n sea cucumber

fish maw

1 packet fish maw (soaked in water, rinsed and squeezed out the water and tear into pieces)
2 big sea cucumber – cut to prefer size (boiled with ginger and shaoxing jiu for 5 minutes – drained and set aside)
1 bowl bamboo shoot – sliced
1/2 bowl minced chicken/pork meat and prawns
1/2 carrot – sliced
2 tbsp crabmeat
3 dried mushrooms – soaked till soft and sliced ( any brand)

Minced finely ingredients
4 cloves garlic
2 red chillies
4 chilli padi
21/2 inch ginger

Sauce Ingredients
3 tbsp white vinegar (add more if want more tangy)
2 tbsp sugar
1 tbsp each – oyster and abalone sauce
3 – 4 tbsp each – tomato and Lingham chilli sauce
2 tbsp light soy sauce
1 tsp fish sauce
Salt to taste
300 ml chicken broth

2 eggs – lightly beaten
2 tbsp corn flour (mixed with 3 tbsp water)
1 stalk garlic sprout or leeks – sliced
Some chopped coriander leaves

1) Heat oil in a wok, saute minced ingredients and mushrooms till fragrant. Add  chicken meat,  fry till opaque, add sauce ingredients,  fish maws, carrots, bamboo shoots and crab meat. Stir to mix well and  let it simmer for 5-8 minutes.
2) Add in sea cucumbers,  mix well and continue to sir until all the ingredients are cooked for 8 – 10 minutes. Add in the leeks, stir to mix evenly. Taste accordingly and adjust to your preference.
2) Stir in corn starch and drizzle in the beaten eggs. Serve hot sprinkled with coriander leaves.

Sambal Tomato

Spicy Sambal Tomato.jpg

sambal tomato

10 cherry tomato/2 tomato – chopped
10 dried chillies – soaked till soft and drained
12 chilli padi
2 pieces kaffir leaves – slice thinly
1 tbsp gula melaka
1 tsp sugar
1 tsp salt
1 tsp toasted belacan
4 shallots – chopped coarsely
2 garlics – chopped coarsely
Juice of small lime

1) Fry tomato, chillies, garlics and shallots till soft. Blend/pound coarsely for 2 minutes. Add belacan, gula melaka, salt and lime juice. Mix evenly and taste accordingly. Add more lime juice and sugar if necessary. Serve with ayam penyet.


Ayam/Fish Penyet

ayam penyet
Ayam Penyet
Fish Penyet.jpg

8 chicken legs – washed and trimmed off excess fats

4 shallots – sliced finely
2 cloves garlics – sliced finely
2 stalks lemongrass – bruised
250 ml thick coconut milk
1 Maggi Chicken cube
2 tbsp gula melaka
1 tsp salt
1 cinnamon stick
2 pieces each : cloves, star anise and cardamons
1500 ml water

1/2 cucumber – sliced
Tomato – sliced
Cabbage – tear coarsely
Tau kua – deep fry and quartered
Sambal tomato

Blended Ingredients
3 cloves garlics
5 shallots
11/2 tsp cumin powder
11/2 ts fennel powder
1 tbsp coriander powder
2 stalks lemongrass
2 inch galangal
2 inch turmeric
1 tbsp peppercorn
2 inch ginger

100 g rice flour
80 g tempura flour
2 eggs white
500 ml broth water
2 tsp salt

1) Bring broth ingredients to a boil in a pot. Saute blended ingredients until fragrant and add to the broth. Stir to mix evenly and simmer over low heat for 3 minutes. Add chicken legs and boil for 20 minutes.
2) Off heat, covered and leave the chicken legs in broth until completely cooled. Take out chicken legs and set aside.
3) Prepare batter by using the broth that was sieved. Marinate chicken legs with batter until ready to fry.
4) Deep fry over low medium heat and drain on paper towel. Use a meat mallet to pound the fried chicken and serve with rice, cabbage soup, sambal tomato  and garnish with cucumber, cabbage, tomato and tau kua.

For Fish Set
4 small black pomfret – cleaned
1 tsp turmeric powder
1 tsp salt
1 tsp chilli powder
1 tsp tamarind paste
1 tbsp minced garlic & shallots
1 tbsp corn flour

Marinade fish with all the spices for 6 hours.
Deep fry till crispy.

Ang Jiu Mee Suah

Ang Jiu Mee Sua

Red Wine Soup.jpg

1 Kampong Chicken – clean cut into bite size
1 large ginger – cut into fine julienne
3 tbsp sesame oil
250 ml chinese red wine (ang jiu)
1 tbsp Ang Zao (residue of ang jiu)
1 tsp Ajinomoto/sugar/rock sugar (optional)
2 packet mee suah
8 hard boiled egg – shelled

1) Heat sesame oil in a wok and saute ginger till fragrant and golden, add ang zao and fry for 2 minutes. Add chicken and stir fry till  well coated.
2) Add chinese red wine (ang jiu) and stir and mix evenly for 2 minutes. Add enough water to cover chicken. Bring to a boil and simmer over low heat till chicken is tender or cooked through. Season with ajinomoto.

Boil water in a separate pot and blanch mee suah. Stir mee suah with a pair of chopstick to prevent it from sticking together. Cook for 2 minutes, drained and transfer to separate serving boil. Put some chicken pieces and egg, sieved the soup and pour over noodles. Serve hot.

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Sweet and Sour Fish

sweet and sour fish
Sweet & Sour Fish

1 black pomfret/golden pomfret
1 onion – cut into wedges
1/2 cucumber – remove centre portion and cut into wedges
1 potato – cut into wedges – deep fried and drained
1 tomato – cut into wedges
lettuce leaf

Marinade Ingredients
1 tsp each – salt and cornflour
1/2 tsp pepper

Sauce Ingredients
100 ml water
3 tbsp tomato sauce
3 tbsp chilli sauce
2 red chilli – minced finely
11/2 tsp sugar
1 tsp honey
2 tbsp apple cider vinegar/white vinegar
1 tbsp oyster sauce
1 tsp salt
2 tsp corn flour

1) Clean fish and trim the fin and tail. Make 2 diagonal cuts across each side of the body and marinate with marinade ingredients for 20 minutes. Coat fish with corn flour, making sure to coat the slits. Deep fry till crispy and golden brown. Place on serving dish lined with lettuce leaf.
2) Reheat pan with 2 tbsp oil, put in onion, then tomato and stir fry for 2 minutes. Pour in the sauce ingredients, cucumber and potatoes. When sauce comes to a boil, stirring quickly to mix sauce. Taste accordingly.
3) Pour sauce over fish and serve hot.