Steamed Marmite Egg With Prawn Abalone

Steamed Egg 1.jpg

Steamed Egg.jpg

Ingredients
8 medium prawns – shelled, cut at the back to butterfly
150 g fish paste
8 hard boiled quail egg – shelled
4 eggs
16 shreds black mushroom

Seasoning
1 tsp salt
1/2 tbsp Hua Tiao Jiu
1 tsp sesame oil
350 ml chicken stock/water
1 tsp light soy sauce
1/2 tsp Marmite Yeast Extract
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
250 ml chicken stock/water
1 tbsp Marmite Yeast Extract

Method
1) Divide the fish paste to 8 portions. Sprinkle prawns with little corn flour and spread a portion of the fish paste on the prawn and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions/
2) Beat the eggs and add in seasoning ingredients, sieve and pour into a heatproof bowl/plate and steam over low heat for 12 minutes or until the egg is half done. Arrange the prawn abalone in the bowl and continue to steam over low heat for about 8 minutes or until the egg is cooked.
3) Bring sauce ingredients to a boil, stir lightly and gently pour the gravy on the egg. Topped with scalded broccoli and sliced cherry tomato. Can be served as soup.

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Chicken Marmite (Yeast Extract)

Marmite Chicken.jpg

Ingredients
1/2 chicken – cut into bite size
3 cloves garlic – minced
3 shallots – sliced thinly
1 tbsp toasted sesame seed (for garnishing)
1 tbsp sesame oil
Tempura flour for coating

Seasoning Ingredients
1 egg white
1 tsp salt
1 tsp corn flour
1 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp white pepper
1 tsp five spice powder
1/2 tsp Maggi seasoning powder

Sauce Ingredients
2 tbsp marmite
11/2 tbsp honey
2 small rock sugar
1 tsp shrimp paste
21/2 tbsp brown sugar
Dash of black pepper
100 ml hot water
(combine sauce ingredients in a bowl)

Method
1) Mariante chicken parts with seasoning ingredients for at least 4 hours in the fridge. Coat chicken with tempura flour and deep fry until golden brown. Drain and set aside.
2) In the same wok, add 1 tbsp of sesame oil and saute garlic & onions till aromatic. Add in the sauce ingredients and bring to a boil. Lower heat to medium high and simmer till sauce thickens. Add in fried chicken, stir well to coat chicken entirely.
3) Garnish with toasted sesame seeds.