Baked Prawns With Mashed Potato and Mozzarella Cheese

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10-12 big tiger prawns

2 – 3 potatoes – cut into cubes and steamed till soft- mashed
Salt, pepper to taste
1 onion – minced finely
1/2 egg white

Mozzarella cheese for topping
4 cooked salted egg yolks- mashed

1) Using a scissors, cut the shell at the back of the prawn in the centre. Do not cut the meat at this point of time, cut only the shell.
2) Using a sharp knife, slice through the meat but do not cut through the bottom of the shell.
3) You should be able to see the vein exposed. Use a toothpick to remove it. Arrange on a baking sheet.
4) In a mixing bowl, mixed the fillings ingredients, taste accordingly and adjust to your preference. Divide into 10-12 portions.
5) Place the portion on the individual prawns, topped with salted egg yolks and mozzarella cheese.
6) Baked for 10-15 minutes on pre heated oven 200 C or until prawns turns pink.
7) Serve hot.


Baked Brinjal/Potato With Green Curry Minced Meat

Baked Mince Meat With Brinjal and Potato


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Ingredients for Brinjal and Potato
4 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)
3 big potato – halved (steamed till 1/2 cooked and scrape out some of the flesh)

Fillings Ingredients
flesh of the potato  – diced
white parts of the brinjal – diced
200 g minced chicken meat

2 tbsp cooked green curry paste
1 tbsp minced basil leaves
Salt to taste
1 tsp sugar
1 green chilli– sliced thinly
50 ml water

1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 1 tbsp oil, translucent, add in green curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal and potato with No. (2) , topped with minced basil leaves  green chilli and a tablespoon of Green curry gravy and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Green Curry Gravy

300 g chicken breast meat – sliced thinly ( marinade with  1/2 tsp corn flour)
5 green chilli padi – halves
6 red chilli padi – halves
300 ml water
200 ml fresh coconut water
100 ml coconut milk
1 tbsp Gula Melaka
3 pieces Kaffir leaves – torn
2 pieces pandan leaves – knotted
3 tbsp oil
1/2 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
5 stalks long beans – cut into 2 inch in lengthwise (optional)
2 potatoes – cut into small chunks (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
15 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
4 cloves garlics
6 shallots
1/2 big onion
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves
1/2 tbsp oil
50 ml water

1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. ( Set aside 2 tbsp of the paste). Add add brinjal and long beans, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk and chicken meat, once mixture returns to simmering boil,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.


Salt Baked Chicken

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1 kampong or Organic chicken about 1.5 kg
3 slices tung kwai
4 slices ginger
2 pieces white parchment paper
4 kg Coarse Salt

Seasoning Ingredients
2 tbsp Rose Wine/Shaoxing Jiu
11/2 tbsp Sand Ginger Powder
1/2 tbsp ground white pepper
1 tsp sea salt

1) Clean the chicken and pat the chicken dry with paper towels.
2) Brush Rose Wine all over the chicken, including the cavity.
3) Combine seasoning ingredients together and rub the mixture all over the chicken including the cavity,
4) Sit the chicken upright (use a coke can to prop up) so that the excess liquid will drip out.  Leave the chicken uncovered and let marinade overnight in the fridge. The main objective is to dry out the chicken skin.
5) Take out the chicken the second day and set aside for 2 hours before cooking. Insert the ginger and tang kwai slices into the cavity, seal with a small sharp skewer.   Brush the chicken skin with oil and tie up the drumstick with kitchen twine. Set aside.
6) Heat the wok with coarse salt for 30-40 minutes or until very hot stirring constantly. Cover the wok. (advisable to use old wok).
7) Wrap the chicken with parchment paper 1 layer at a time. Oil the top sheet with a little cooking oil.
8) Make a well in the center of the heated salt and place wrapped chicken in it. Cover the wrapped chicken completely with salt. Leave the chicken to cook, covered, on moderate heat for 15 minutes, and remove.
9) Reheat the salt until very hot, stirring constantly ( to be sure the salt is evenly heated). Return the chicken to the wok with the the side down. Cover with salt and cook for another 20-25 minutes over low heat.
10) Remove parchment paper wrappings from chicken and discard stuffing. Cut with scissors or tear the chicken with hands. Serve hot.

Grilled/Baked Egg Plant With Mozzella Cheese and Italian Herbs

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4-5 egg plants – sliced into halves and using a small spoon scrape out some of the white parts
10-12 big prawns – balves for topping
Shredded Mozzarella cheese
1 big egg – beaten lightly
1 tsp Italian Mixed Grill Mates Herbs
2 cloves garlic – minced

Minced Ingredients
150 g chicken meat
100 g small prawns
(season with a bit of salt and corn flour)

Salt to taste
Corn flour for coating

1) Bring a pot of salt water and oil to a boil, add in the egg plants and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.

2) Heat a frying pan with 2 tbsp oil, saute garlics till fragrant add in minced ingredients  and white part of brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste, Italian mixed herbs . Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.

3) Fill out the dusted brinjal with No. (2) , topped with mozzarella cheese, prawns
and ladle a tsp of beaten egg over it and baked or grilled in pre heated oven 200 C for 20  minutes.

4) Serve hot with rice.

Baked BBQ Chicken Wing

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BBQ Chicken Wing 1

10-12  chicken wings – washed with a bit of salt, drain and pat dry.

Marinade Ingredients
1 tbsp ginger juice
1 tbsp oyster sauce
1 tsp  Spice Salt
21/2 tbsp honey
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tbsp minced garlic
1 tbsp corn flour

Some satay sticks – soaked in water
Aluminium foil

1) Pre heat oven to 200 C (fan mode)
2) In a mixing bowl, season chicken wings with marinade ingredients and mix till well combined. Pour into a zip lock bag and left to marinade in fridge for at least 4-6 hours.
3) Remove chicken wings from fridge few hours before baking. Pierce the satay stick carefully through the chicken wings and place in the oven to grill.
4) Grill 8 minutes on both side until chicken wings is crisp and tender. Brush liberally on both sides of wings with marinade sauce and continue baking for 10 minutes. Cover with foil and continue to bake for 10 minutes.
5) To enjoy, squeeze calamansi juice all over the wings and dip them in spicy chilli sauce.

Spicy Chilli Sauce
8 fresh red chilli
4 chilli padi (add more if want more spicy)
3 inch ginger
6 cloves garlic
4 tbsp sugar
Salt to taste
Juice of 7-8 calamansi
1 tbsp white vinegar
31/2 tbsp sugar
50 ml water or chicken stock

Put everything in a blender and blend till smooth. Taste accordingly and adjust to your preference. Store in a airtight container and put in the fridge.


Vegetarian Delights

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1 brinjal – cut into rings
12 small cherry tomatoes – halved
1 potatoes – sliced thinly
1 cup Gnocchi – blanced in boiling salted water till it floats on top. Drain and set aside
1/2 green and red capsicum – diced
1/2 yellow onion – diced
1 small can button mushroom – sliced
4 fresh white button mushroom – sliced
Salt to taste
1/2 tsp black pepper
1/2 tsp Oregano
1 tbsp oil

30 g shredded chedder cheese

1) Heat oil in a wok and pan fry brinjal and potatoes till 1/2 cooked. Dish out and set aside.
2) Oiled a baking plate, arrange brinjal around the bottom of the plate. Follow by potato, gnocchi, button mushroom and cherry tomato.
3) Scatter the capsicums and onions on top layer. Season with salt, black pepper and Oregano. Scatter chedder cheese on top.
4) Baked in pre heated oven 250 C for 25-30 minutes or until golden brown and cheese charred a bit,
5) Serve hot.

Baked Seafood Otah In Coconut

Baked Seafood Otah In Coconut

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1 young coconut
(drain the water and scraped out the flesh)
Some kaduk Leaves (optional)

Herbs Leave slice thiny
3 kaffir leaves
1 small piece turmeric leaf
1 sprig basil leave

Minced Coarsely Meat
200 g Batang fish meat
200 g prawn meat
2 squids meat
200 g crab meat

Sauce Ingredients
1 tsp gula melaka
1 tbsp Nam Pla
200 ml Ayam Brand Coconut Milk
2 eggs – lightly beaten
1 tsp sugar
1/2 tbsp corn flour
1 tbsp kerisik

Blended Ingredient
8 shallots
1 inch turmeric
2 stalks lemongrass
1 inch galangal
3 cloves garlic
20 dried chillies – soaked in hot water till soft
3 candlenuts
1 tsp coriander powder
1/2 inch toasted belacan
1 tsp oil
50 ml water

1) Heat 2 tbsp of oil in a wok and saute blended ingredients till aromatic, add in fish and prawns, stir well.
2) Add in the sauce ingredients, squids. crab meat and including the coconut flesh, mix well and transfer into the coconut shell. (lay the base of the coconut shell with kaduk leaves).
3) Bake in pre heated oven 180C for 30-40 minutes until the otah boils and becomes almost dry.
4) Serve hot.

Baked Spicy Tapioca Kueh

Baked Spicy Tapioca Cake

750 g grated tapioca
10 g plain flour and 10 g tapioca flour
200 ml Ayam Brand coconut milk
150 ml water
25 g butter
1 egg – lightly beaten
5 shallots – sliced
25 g dried shrimp (soaked ) – minced coarsely
2 fresh red chillies – mincec coarsely
1 stalks spring onion – diced

Seasoning Ingredients
11/2 tbsp light soy sauce
1/2 tsp sugar
Dash of white pepper
1/2 tsp chicken powder
1/2 tsp red chilli powder
1/2 tsp curry powder
Salt to taste
1 piece banana leaf  (7 x 7 “) scalded


1) Combine flour, tapioca flour, egg, coconut milk and water together. Strain through a sieve and mix with grated tapioca.
2) Heat a wok with 3 tbsp oil, saute onions, dried shrimps till aromatic. Add in red chilli, spring onion, (No.1), butter and seasoning, stir to combine well.
3) Pour mixture into a square 7 x 7 ” tray lined with banana leaf. Baked in pre heated oven 180 C for 40-45 minutes till golden and cooked through.
4) Cool for a couple of hours before slicing.

Baked Pizza Wanton Gnocchi

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12 pieces square wanton skin
75 g chicken luncheon meat – diced
50 g white button mushroom – diced
1 cup Casa Rinaldi Gnocchi di patate  – washed and diced
3/4 pizza sauce (I use pasta sauce)

1 cup shredded Mozzarella cheese
1 muffin pan (6 holes)

1) Spray muffin pan with oil and pre heat oven to 185 C/
2) Heat 1 tsp of oil in a pan and saute diced luncheon meat till a bit crisp and add in button mushroom, diced gnocchi and continue to stir fry for 2 minute. Off heat and dish up and set aside to cool down.
3) In a mixing bowl, add in potatoes, pasta/pizza sauce, button mushroom and luncheon meat. Stir to mixed well.
4) Push a wanton skin into the bottom of the muffin pan, using about 1/2 mixture, spoon evenly into wanton skin, sprinkle about 1/2 of the shredded mozzarella cheese evenly over the top of each cup. Press another wanton skin on top and repeat the layering steps with the remaining mixture, place a piece of Gnocchi and mozzarella cheese.
5) Bake for 15-18 minutes or till the edges are golden, contents is heated through and cheese is bubbly. Let it cool slightly before serving.

Baked Brinjal With Sambal Soy Bean Paste and Hae Bee (Dried Shrimp)

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5 medium size purple brinjal – washed and using a sharp knife to poke it a few times

Sambal Paste Ingredients (blend)
4 tbsp Soy Bean Paste (I am using Tiger’s Brand)
5 chilli padi
5 cloves garlic
4 shallots
1 inch galangal
2 stalks lemongrass (use the white part)
1 handful of dried shrimp (soaked in hot water till soft)
11/2  tbsp sugar
1/2 tbsp white vinegar
3 tbsp water
1 tsp oil

1) Place prick brinjal in a baking tray and baked at pre heated oven 250 C till soft.
2) Meanwhile, heat a wok (without oil) and saute the blended ingredients till dried.  Taste accordingly and adjust to your preference.
3) Place the baked brinjal on a aluminium foil and slice into half, slather with some sambal paste, do the same to the rest. Place the brinjal back to oven and baked for 5 minutes.
4) Serve hot with rice.