The Ocean’s Yield Of Prosperity (Seafood In the Bag)

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3 flower crabs – washed and quartered
1/2 kg medium or large prawns
6 crayfish – halved

200 clams (lala)
8-10 pieces fresh scallots
6 hotdogs – cut into 3 parts
2 sweet corns – cut to your prefered size
Broccoli – florets and blanced in boiling water with salt and oil
12 Bastragi Mini Potato (cooked in boiling water till 1/2 cooked)

1 packet CP concentrated Chicken broth
11/2 tbsp minced garlic
120 g butter
White wine or Hua Tiao Jiu (optional)

1) Heat butter in a wok and saute minced garlic till fragrant, add in all the seafood except scallops and clams till well mixed. Add in the chicken broth, clams, stir to mix, cover and simmer for 3 minutes.
2) Lined a baking tray with aluminum foil, lined with potatoes, sweetcorn, hotdogs, broccoli and arrange with crabs, prawns, clams, crayfish and scallops on top. Wrap up like a bag.
3) Baked in pre heated oven (250 C) for 20-25 minutes. Serve hot with fried noodle or spaghetti and Asian Slaw.

A Abundance Of Happiness (Bai Ling Gu with Shredded Chicken)


250 g Bai Ling Gu – slice thinly
3-4 pieces Shitake mushroom – soak till soft
1 piece chicken breastmeat – cut into strips
1 small can button mushroom – halved

Seasoning Sauce
1 tsp salt
1/2 tsp pepper
11/2 tsp corn flour
2 tbsp water

8 stalks Shanghai White Cabbage  (siew pak chai)

Broth Ingredients
1 tsp wolfberris
1 packet CP concentrated Chicken broth
100 ml water
Salt to taste
A pinch of pepper
11/2 tsp corn flour (add with 1 tbsp water) for thickening

1) Marinate chicken breast meat with seasoning ingredients for 30 minutes.
2) Rub some oil on a bowl, place Shitake mushroom in the centre and arrange sliced Bai Ling Gu on the side.
3) Arrange marinated chicken meat and button mushroom alternatively on top of the shitake mushroom.
4) Bring broth ingredients to a boil and blanched vegetable.  Remove the vegetables and immerse in cold water.
5) Steam over rapidly boiling water for 15-20 minutes. Over turn to a plate and decorate with blanched vegetable at the side.
6) Bring broth to a boil and add in wolfberry and thicken with corn starch. Pour over mock abalone and serve hot.

Rendang Chicken Floss Cookie

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250 g Unsalted butter
3 tbsp Rendang paste
1 tbsp Gula Melaka
1 /2 tbsp light soy sauce
60 g Chicken Floss
2 Eggs
1 tbsp minced kaffir and turmeric leaves

30 g chicken floss for topping
Sliced chilli padi
Minced kaffir leaves

Dry Ingredients
300 g plain flour
70 g corn flour
1/2 tsp salt
1 tbsp Chicken seasoning powder
(sieve flours, salt and chicken powder)

1) Cream butter, Rendang paste and gula melaka till light  and smooth paste, add in egg one at a time and beat till well mixed.
2) Add in dry ingredients, light soy sauce and chcken floss, minced kaffir and turmeric leaves, mix till it comes to a dough. DO NOT OVERMIX. Put the dough in the fridge for 30 minutes.
3) Shape them with 1/2 tbsp ball, place sliced chilli padi in the middle of the cookies, sprinkle with chicken floss and kaffir leaves.  baked in pre heated oven 180 C for 20-25 minutes.
4) Baked in pre-heated oven 180 C for 20-25 minutes. Cool on wire rack completely before
storing in air-tight container.

Important :
Please test taste the raw batter before shaping.

Nasi Lemak Cookies With Coconut Cream

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120 g unsalted butter
40 g icing sugar
60 ml Coconut cream

1 tbsp Ikan Billis powder (pan fry ikan billis till crisp and grind to powder, sieve it) or you can use Knorr Ikan Billis powder
3 1/2 tbsp Sambal Hae Bee Hiam/Sambal Nasi Lemak
1 large egg white

Dry Ingredients
130 g Rice flour
130 g Plain flour
1/4 tsp baking powder
1/2 tsp salt
(Sieve flours, salt and baking powder together – set aside)

3 tbsp fried peanuts

Fried Ikan Billis for garnishing

1 large egg yolk (mix with a bit of water) for glazing

1) In a mixing bowl, add in flour mixture, ikan billis powder and peanuts, mix evenly and set aside.
2) Cream butter with icing sugar till light and fluffy, add in Sambal and beat it in. Add in egg white and incorporate till smooth mixture.
3) Add in the flour and coconut cream alternately ie flour >coconut cream>flour>coconut cream>flour. Mix till it becomes a dough. Do not overmix.
4) Shape them to your prefer sizes or 1/2 tbsp balls. Brush with egg yolk and place an Ikan Billis on top. Leave it to dry  and egg wash the second time.
5) Bake in pre heated oven 180 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
6) Cool on wire rack completely before storing in airtight container.


Blooms Of Unity


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400 g  Kai lan flower
1 can Baby corns
8 pieces Mushrooms fish paste (steamed over rapidly boiling water for 10 minutes)
2 big tomato – quartered

Broth Ingredients
1-1/2 packets  CP Concentrate Chicken broth
600 ml water
1/2 tsp sesame oil
1 1/2 tsp corn flour (mixed with 2 tbsp water)
Salt to taste

1) Blanch kai lan flower in boiling water with salt and oil for 1/2 minute, drain and plurge into cold water. Lightly score an ‘X’ on the non stem end of each tomato, blanch in boiling water till skin splits. Remove and peel of the skin. Cut into quarters.
2) Place 2/3 of the broth in a pot and bring to a boil, cook kai lan flowers, mushroom fish paste, baby corns and tomatoes till hot. Arrange the vegetables on a serving platter.
3) Bring the remaining 1/3 of the broth to a boil, thicken with corn starch and pour over the vegetables. Sprinkle sesame oil on top and serve.

Prosperous Bloom Of the Divine Chrysanthemum

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3 pieces dried scallops or crab meat
2 eggs – to make egg sheet

Fillings Ingredient
1/2 carrot – cut into matchstick
4 pieces shitake mushroom – soaked till soft and into strips
1/4 cup shredded bangkwang (sweet turnip)
1/4 cup shredded carrot
1/2 cup shredded chicken ham

Minced Ingredient
50 g small prawns
150 g chicken breast meat/pork
A pinch of salt
A pinch of pepper
Dash of sesame oil
1/2 tbsp corn flour
1 tbsp water
1 tsp egg white
(mixed everything together and set aside)

Stock ingredients
A packet of CP chicken broth
300 ml of water
Salt to taste
Dash of pepper
1 tsp light soy sauce

1) Soak the scallops and steam for 1/2 hour, drain and tear into shreds.
2) Lightly oil a medium size heatproof soup bowl. Line the bowl with the egg sheet (the bowl will be inverted later). Place the scallops or crabmeat in the center. Neatly arrange ham, carrot, mushroom, bangkwang in a decorative pattern around the the scallops or crabmeat. Place the minced meat mixture on top of the lined ingredients  and pack securely.
3) Steam over high heat for about 30-40 minutes. Remove the bowl and drain the liquid. Place a serving bowl on top of the steaming bowl and invert bowl. Remove steaming bowl and make 8 diagonal cuts across the egg sheet, stopping 1 inch from the edge of the egg sheet.
4) Bring stock ingredients to a boil, taste accordingly and adjust to your preference and pour into the serving bowl. Carefully lift the pointed ends of the egg sheet to open the “petals” and serve hot.

To make egg sheets
Heat a small frying pan, lightly oil it and turn heat to low, add the beaten eggs, swirl slowly to form a pancake like sheet. When it is firm, flip over and cook the other side .

Braised Chicken With Rose-Wine Infused “Dang Gui”



1 kampong chicken – washed and cut into 1/2
10 slices King Osyter Mushroom
8 tbsp corn flour
1/2 tsp salt
(Marinate chicken with salt and corn flour)

Sauce Ingredients
6 shallots
8 cloves garlic
6 slices ginger
5-6 slices Dang Gui
1 tsp of dried osmanthus
2 tbsp Rose Wine
2 tbsp oyster sauce
1 tbsp abalone sauce
1 packet CP chicken clear broth
800 ml water
1 tbsp brown sugar
4 pieces small rock sugar
2 tbsp dark soy sauce
2 tbsp light soy sauce

11/2 tbsp potato starch (mixed with 3 tbsp water)

Shredded spring onion and coriander leaves for garnishing
Pinch of dried osmanthus

1)Deep fry chicken pieces till golden brown. Set aside.
2) Deep fry shallots, garlic and ginger until golden brown. Set aside.
3) Combine chicken parts, king osyter mushroom with sauce ingredients, fried shallots, garlic and ginger in a claypot. Taste accordingly and adjust to your preference. Bring to a boil, covered and lower heat, simmer for 30-45 minutes.
4) Remove the chicken and cut to bite size and arrange with king oyster mushroom on serving plate. Strain away ingredients and thicken gravy with potato starch. Pour the gravy over the chicken.
5) Top with shredded spring onions and coriander leave. Sprinkle with dried osmanthus and serve hot.

Braised Sea Cucumber With Roasted Shredded Chicken

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1/2 Roasted Chicken (can substitute with pork or duck)
500 g Sea Cucumber – cut into big chunks or your prefer size
300 g broccoli – cut into florets
6-8 small shitake mushroom – soaked till soft
1 tbsp sesame oil

Sauce Ingredients
1 packet CP Clear Chicken broth
1 tbsp premium dark soy sauce
3 small rock sugar
10  white peppercorn – crushed roughly
1 tbsp premium light soy sauce
800 ml water
2 tbsp oyster sauce
1 tbsp Abalone sauce
1 tsp Hua tio Jiu
Salt to taste (optional)
1 tbsp potato starch (mixed with 2 tbsp water)
6 cloves unpeeled garlic
2 inch galangal – bruised
2 inch ginger – bruised
3 pieces dried chillies – halved
1 cinnamon stick
Shredded spring onions for garnishing

1) Clean sea cucumber and cook in boiling  water (with 1 tbsp hua tio jiu and 3 slices ginger) for 20 minutes. Drained and set aside.
2) Heat 1 tbsp sesame oil in a claypot and saute garlic, galangal, ginger, dried chillies and cinnamon stick till aromatic. Add in the sauce ingredients and bring to a boil. Add in shitake mushroom and braised over low heat for 20 minutes. Add in sea cucumber and continue to braise for a further 15 minutes. Taste accordingly and adjust to your preference. Thicken with potato starch.
3) Drizzle some gravy over roasted chicken and steamed for 30 -45 minutes. Remove chicken from steamer and deboned and shredded after cooling. Set aside.
4) Blanch broccoli in boiling water (salt and oil) for 1 minute. Drain and plating. Place shredded chicken meat, shitake mushroom and sea cucumber on top.
5) Drizzle braised gravy over shredded chicken , mushroom and sea cucumber. Garnished with shredded spring onion.

Peanut Cranberries Chocolate Crunch Cookies (Zappalang Cookies)

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140 g unsalted butter
50 g castor sugar
1 tbsp condensed milk
2 tbsp shredded Gula Melaka
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp salt
1 tsp Vanilla Essence
1 large egg
180 g plain flour
(sieve flour with baking soda, powder, salt set aside)

Dried Ingredients
80 g Kellogs Rice Krispie
70 g chocolate chips
2 tbsp roasted sesame seeds
3tbsp peanut powder
3 tbsp dried cranberries

1) Pre heat oven to 160 C and lined baking tray with baking paper.
2) Cream butter, sugar and gula melaka till light and fluffy, add in condensed milk, vanilla essence and cream till just mix. Add in egg and beat it in.
3) Mix dried ingredients with flour till well combined. Add to egg mixture and using a spatula to stir still well combined.
4) Scoop a teaspoon of the mixture and drop on lined baking tray and baked in pre heated oven (160 C) for 25 minutes or golden brown.
5) Cool on wire rack completely before storing in air-tight container.

Ikan Billis Pumpkin Curry

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600-800 g pumpkin – remove seeds
100 g ikan billis – washed and drained
3 pieces kaffir leaves
1 tbsp tomato ketchup
Salt and sugar to taste
1 tsp Knorr Ikan Billis powder
100 ml water

Blended Ingredients
1 inch galangal
20 pieces dried chillies (soaked in hot water till soft)
1/2 inch turmeric
4 pieces candlenuts
1 medium red onion
8 shallots
4 cloves garlic
1/2 inch ginger
2 pieces kaffir leaves
50 ml water
1 tsp oil
3 stalks lemongrass

1) Washed pumpkin and cut to your preferred sizes. Set aside.
2) Saute blended ingredients till almost dried, add in tomato ketchup and continue to saute till well mixed and colour changes to brown.
3) Add in ikan billis and stir to well mixed. Add in pumpkin and stir to well coated with the fried rempah. Add in water, ikan billis powder, kaffir leaves and bring to a boil. Lower heat and simmer till pumpkin is 1/2 cooked. Season with salt and sugar (optional), taste accordingly and adjust to your preference. Add more water if it is too dry.
4) Continue to simmer till pumpkin is just cooked.