Indian Curry Prawns

Indian Curry Prawns

15-18 big prawns – cleaned and trimmed off feelers
(marinate with a bit of turmeric, red chilli powder, corn flour and salt for 30 minutes)
2 sprigs of curry leaves
1 big red onion – sliced thinly
1 tbsp halba (a mixture of fenugreek seeds, fennel seed, cummin seed and mustard seed)
1 /2 tbsp tamarind paste (mixed with 250 ml water)
Salt & sugar to taste
3 tbsp oil

Blended Ingredients
5 shallots
3 cloves garlic
11/2 inch ginger
3 fresh red chilli
10-15 dried chilli – soak still soft
3 tbsp fish curry powder
50 ml water

1) Heat oil in a wok and saute onions and curry leaves till aromatic, add blended ingredients and continue to stir-fry till oil separates.
2) Add tamarind water and bring to a boil. Once boil, add prawns and season with salt and sugar to taste. Adjust taste to your preference.
3) Simmer over low heat for 2-3 minutes or until prawns are just cooked. Serve hot with rice.

Prune & Raisin Cake

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240 g unsalted butter
230 Cake flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence

160 ml fresh milk
200 g Sunsweet prune
30 g black raisin

Egg yolk mixture
5 egg yolks
100g  brown sugar

5 egg whites
60 g castor sugar

1) Blend prune & milk coarsely. Add in raisin and set aside.
2) Sift flour with baking powder and salt, set aside.
3) Cream butter and brown sugar till light and fluffy, add vanilla essence and add in egg yolk one at a time and beat each one into the batter before adding the next. Fold in 1/2 of the flour and then the prune mixture. Add the rest of the flour. Mix just until all the flour has incorporated into the batter. Set aside.
4) In a clean mixing bowl, whisk egg white till foamy and gradually add in sugar and whisk until stiff peaks form. Transfer 1/3 of the meringue to the egg yolk mixture. Using a spatula, mix this till well combined. Slowly pour the egg yolk mixture to the remaining meringue and mixed till no white streaks remain.
5) Pour mixture to grease square pan, place some prunes on top and gently tap on a flat table top a few times and put into preheated oven (top & bottom) and bake at 170 C for about 40-45 or till cooked. (a inserted skewer came out clear). Once baked, cool the cake in the pan for 20 minutes before transferring onto a cooling rack to cool.

Sotong In Spicy Sweet Soy Sauce

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500 g sotong – make criss-cross patterns and cut into thick slices
(scald in boiling water for 3 seconds – drained and set aside)
1 tomato – quartered
1/2 tbsp black peppercorn (Sarawak brand) – pound coarsely
1 big onion – cut into rings
1 tsp corn flour (mixed with 2 tbsp water)

Blended Ingredients
2 tbsp dried shrimp – soaked till soft
2 fresh red chillies
5 chilli padi
5 shallots
3 cloves garlic
Sauce Ingredients
4/12 tbsp kicap manis (ABC brand)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar

3 tbsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add onions and stir fry for 2 minutes till onion is soft. Add in sauce ingredients, black pepper and tomato. Stir to mix evenly and simmer for 2-3 minutes. Taste accordingly and adjust taste to your preference.
2) Add in sotong and thickended with corn starch. Stir carefully to coat sotong with sauce and simmer for 30 seconds.
3) Dish out and serve hot.

Butter Cereal Oats Tau Kwa

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3 pieces small tau kwa – cut into 16 cubes
(Coated with a bit of salt, corn flour and 1/2 egg for 20 minutes)
3 sprigs curry leaves
50 g butter
4 chilli padi – sliced thinly
2 cloves garlic – minced finely

Quaker Oats Mixture
3 tbsp Quaker Oats
1 tbsp nestum cereals
2 tbsp milk powder
1/2 tsp salt
1 pinch of white pepper
1 tbsp sugar

1) Heat enough oil in a wok and deep fry tau kwa till crisp and golden. Drained and set aside.
2) Heat butter in a clean wok, add in curry leaves and minced garlic and stir fry till fragrant. Add in Quaker Oats mixture, chilli padi and briskly stir to blend well with the butter for a few minutes. (can feel the quaker oats is a bit crisp).
3) Add in the fried tau kwa and toss well to well coated with the Quakers Oats mixture for 1 minutes.
4) Dish out to serving plate and serve hot.

Malaysian Curry Chicken Noodles

Curry Chicken Noodles

1 kg yellow noodles
bean sprouts – 40 cts
3 whole chicken legs – cut into bite size and 6 mid joint wings
2 sprigs curry leaves
4 shallots – sliced thinly
3 cloves garlics – sliced thinly
2 stalks lemongrass – bruised

5 pieces square tau pok – cut into strips
2 tomatoes – quatered
10 long beans – cut into 2 inch in lengthwise
Fresh Chicken curry paste (bought from Indian spice shop) $1.50
2 tbsp fish curry powder
1 tbsp red chilli powder
6 potatoes – peeled and cut into chunks
1 box Kara coconut milk
1.5 litre water
Salt and sugar to taste
1 Maggi Chicken cube

1) Heat oil in a pot and saute sliced onions, garlics and curry leaves till aromatic, add curry paste, curry fish powder and chilli powder. Continue to stir fry over low heat for about 5-8 minutes.
2) Add chicken and potatoes, stir to mix well with the curry paste for 1 minute. Add water, long beans, lemongrass and bring to a boil. Lower heat, add tomatoes, chicken cube, tau pok and simmer till chicken and potatoes are just cooked.
3) Add in coconut milk, season with salt and sugar. Bring to a small boil, stirring to prevent burning at the bottom. Taste accordingly and adjust to your preference. Add more water if the you want more gravy.

To assemble:
Bring a pot of water to a boil, scald the yellow noodles and bean sprouts, assemble on a bowl and ladle the chicken curry over it. Serve hot.

Chocolate Moist Chiffon Cake

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Egg Yolk batter
4 egg yolks
30g brown sugar
1 tsp glucose powder
1 tsp vanilla essence

41/2  tbsp corn oil/vegetable oil

41/2 tbsp fresh milk
30 g Hershey Coco Powder
100 ml water

100 g cake flour
1/4 tsp salt
1/2 tsp baking powder

4 egg whites
60 g castor sugar

1) In a small saucepan bring water to a boil, add coco powder and milk, stir over low heat till everything is evenly mixed and creamy. Bring to a boil and then remove from the heat. Set aside to cool.
2) In a mixing bowl, mix the egg yolk, brown sugar, glucose & vanilla essence. Mix well with a hand whisk. Add in oil, whisk in clockwise and mix well. Sift in flour and baking powder, mixing until well combined. Set aside.
3) In a clean mixing bowl, whisk egg whites until foamy, gradually add in sugar and whisk till stiff peaks forms.
4) Transfer 1/3 of the meringue into egg yolk mixture, gently fold with a spatula till just blended. Pour the batter back to the 2/3 meringue and fold until mixture well blended and no white streaks remain.
5) Pour into UNGREASED chiffon tube pan (21 cm). Lift about 10cm off the table top and drop it onto the table to remove larger air bubbles. Repeat a few times. (or you use a skewer to stir the mixture around).
6) Bake in a pre-heated oven 165C for 40-45 mins or until cooked. (if top browns too fast, cover with a greased aluminum foil).
7) Once baked, invert the pan and allow the cake to cool completely before removing from the mould.

Nutella Chiffon Cake

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Ingredients (21 cm tube pan)
4 egg yolk
80 ml milk
145 g Nutella
65 g Self Raising flour
1/2 tsp baking powder
1/2 tsp vanilla essence

4 egg whites
65 g castor sugar

1) Pre-heat oven to 170 C.
2) In a small saucepan, heat nutella with milk over low heat and stir till nutella has melted completely and bring to a boil. Remove from heat and set aside to cool completely.
3) In a mixing bowl, whisk egg yolk and add in nutella mixture and mix till well combined. Add vanilla essence and flour and fold in till well combined. Set aside.
4) In a clean mixing bowl, whisk egg white till foamy and gradually add in the sugar in 3 batches and whisk till stiff peaks form.
5) Transfer 1/3 of the meringue into egg yolk mixture, using a spatula, mix this in. Gently fold in the egg yolk mixture to the reamining meringue and fold in till no white streaks remain.
6) Pour into UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it a few times to remove large air bubbles.
7) Bake on lower rack on high/low heat for 40-45 mins, if the skewer came out clean, this means it is cooked (if the top brown too fast, cover with aluminium fold). Once baked, invert the pan and allow the cake to cool completely before removing from the pan.


Fried Fish & Chicken With Spices

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6 pieces batang/tenggiri fish slices
4 pieces chicken breast meat – flatten with a meat mallet

Seasoning Ingredients
11/2 tsp turmeric powder
2 tbsp red chilli powder
11/2 tsp fennel powder
11/2 tsp salt
1/2 tsp Knorr All seasoning powder
2 tbsp tamarind paste (mixed with 3 tbsp water)
2 tbsp corn flour
1 tsp masala powder
1 sprig curry leave – chopped finely

1) Marinade fish and chicken with seasoning ingredients and leave in the fridge for 3-4 hours.
2) Heat enough oil on the base of a pan and cook over medium heat on both sides till fish and chicken are cooked and crisp on the outside.
3) Use a kitchen towel to blot off excess oil. Serve hot.

Tangy Fish Curry Without Coconut milk

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5-6 slices Red Snapper fish/batang fish /fish head
2 tomato- quartered
2 fresh red chilli – deseeded and halved
3 round green brinjals and 3 round purple brinjal – quartered
2 sprigs curry leaves
500-600 ml water
Salt & sugar to taste
3 tbsp tamarind paste (mixed with 5 tbsp water)
Fresh mixed fish curry paste – $1.50 (bought from Indian spice shop from the market)
4 shallots – sliced thinly
3 cloves garlic – sliced thinly
3 tbsp Benefit Coco Premium Coconut oil

Spices Ingredients
1/2 tbsp each – mustard & fenugreek seeds
2 pods cardamon
1 star annise
1/2 cinnamon stick

1) Heat Benefit Coco Premium Coconut oil in a wok and saute spices ingredients & curry leaves till aromatic, add curry fish paste and continue to stir fry for 2-3 minutes.
2) Add tamarind water, water, tomato, brinjals, fresh red chilli and bring to a boil. Lower heat to medium and continue to simmer till brinjals is 1/2 cooked.
3) Season with salt & sugar, add in fish slices and let it simmer till fish is just cooked and brinjals are cooked through. Taste accordingly and adjust to your preference.
4) Serve hot with rice or prata.


Crispy Sotong Yu Tiao

Crispy Sotong Yu Tiao

4 pairs of Yu Tiao
500 g cuttle fish paste (bought from Ntuc or Giant)
300 g fresh fish paste (bought from market)/Dodo fish paste
150 g prawns – cut into small chunks
Crispy tempura flour for coating
Toasted Sesame Seed

Seasoning Ingredients
2 tbsp corn flour
1 tbsp sesame oil
1 tsp white pepper
1 egg white
1 tsp chicken powder
1/2 tsp salt (optional)
1/2 tsp sugar

1) In a large mixing bowl, marinate the cuttlefish paste, fish paste and prawns with seasoning ingredients. Mix well so that seasoning are evenly distributed seafood mixture.
2) Holding each pair of Yu Tiao and pull them apart into a single piece. Using a pair of kitchen scissor, cut each piece into 1/2. Hold each 1/2 length piece in your hand, pry the slit to open and stuff with the seafood paste. Complete stuffingcfor the rest of the Yu Tiao. Pat it neatly.
(You can freeze the stuffed Yu Tiao in the fridge and fry them when you want to eat them. Defrost completely in fridge before frying.
3) Sprinkle some sesame seed just on the surface of the seafood paste and coat with crispy tempura flour. Pat off the excess.
4) Heat wok with enough oil on low medium heat till hot. Gently lower the stuffed Yu Tiao into the oil with paste facing down. Fry for about 5-8 minutes, flip over to check if the surface is lightly golden, turn all the Yu Tiao and fry for about 2-3 minutes.
5) Remove from oil, drained on kitchen towels. Cut into bite size  wedges and serve hot with mayonnaise or spicy Thai chilli sauce.

**You can also steamed it for 5-8 minutes, cool completely and coated with crsipy tempura flour before frying. Steaming is to ensure the paste is cooked thoroughly.