Crispy Mash Potato With Shrimp

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Ingredients A
16 medium/big prawns (remove heads and shell except the tails)
1 tbsp corn flour
1/2 tsp each: Salt, pepper and chicken powder

Ingredients B
125 g rice flour/corn flour
350 g potato (peeled, steamed and mashed)
1 tsp chicken powder
1 tsp sugar
1 tsp pepper
A bit of salt and chicken powder
11/2 tbsp shredded chedder cheese
1 egg
1 tbsp olive oil

Ingredients C
80 g bread crumbs panko
6 tbsp rice flour
2 eggs – lightly beaten

1) Mix Ingredients A and marinate for 10-15 mins.
2) Combine Ingredients B evenly. Divide the mixture into 16 portions. With lightly greased hands, wrap the potato mixture around the prawns except the tail. Coat with rice flour, egg-wash and then bread crumbs.
3) Gently set coated prawns into hot oil on medium heat and fry till golden brown. Drain and arrange on serving plate. Serve hot with sweet and spicy sauce. The prawns should turn out with a crispy surface and soft insides.

Baked Portobello Mushroom with Potato, Salmon and Mozarella Cheese

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Salmon patties

6-8 portobello mushroom (remove stem and pat dry, dust the inside with some corn flour)

200 g russet potato
100 g sweet potato
1/2 big onion – minced
1/2 egg white

150 g salmon fillet
4 tbsp fresh milk

150 g mozarella/ chedder cheese (50 g to mix with the potato mixture)
2 tbsp olive oil/butter
Salt and black pepper to taste
1 tsp Italian Mixed Herbs

1) Pre heat oven (200 C)
2) Steam the sweet potato and russet potato until soft, then drain and mash in a mixing bowl.
3) Put the salmon fillet into a bowl, add the milk and cover with cling film, make a few holes in the cling film and cook in the microwave for 11/2 minutes until it is cooked through, flake into the mashed potatoes, add 50 g of shredded cheese, egg whites, onions, butter and season with salt and black pepper to your preference. Stir to combine evenly.
4) Place the potobello mushroom on the baking sheets and fill them with the mixture.  Topped with mozarella shredded cheese, cherry tomato and baked in pre heated oven for 15-20 minutes or until the mushroom is cooked and top is golden in colour.

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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.


Rendang Gnocchi With Quail Egg

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Rendang Gnocchi With Quail Egg

400 g Casa Rinaldi Gnocchi di Patate  – deep fry till golden brown, drain and set aside
30 pieces quail eggs – boiled and shelled
1 small piece turmeric leaf – shredded coarsely
3 pieces kaffir leave – tear coarsely
2 pieces assam keping
2 tbsp kerisik (dessicated coconut – fried till golden brown and pounded)
2 tbsp gula melaka
Salt to taste
3 pieces pandan leaves – tied into knots
2 lemongrass – bruised

150 ml coconut milk

A mixture of  shredded finely kaffir leaves and turmeric leaves

Blended Ingredients
1 inch galangal
8 shallots
4 pieces candle nuts
1/2 inch ginger
15 dried chillies (soaked till soft and cut into small pieces)
1 inch turmeric
2 fresh red chilli
1 tbsp fresh coriander seeds
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients, pandan leaves, kaffir leave and turmeric leave till fragrant and oil separates. Add in gula melaka, asam keping and coconut milk, stir to mix well. Bring to simmer and add in kerisik, salt to taste and continue to simmer till almost dry.  Adjust taste to your preference.
2) Add in quail eggs and fried gnocchi, stir to mix well to well coated with the gravy before turning off the heat.
3) Sprinkle with shredded kaffir and turmeric leaves.
4) Taste better after a few hours later.

Baked Potato With Egg/Bacon Bits

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5-6 big/medium Russet Potato
2 yellow onions – diced finely
120 g minced chicken meat
Small eggs/quail eggs
4 cloves garlic
150 g chedder cheese
2 tbsp olive oil/butter
Salt and pepper to taste
Bacon Bits

1) Pre heat oven (200 C). Scrub potato, pat dry and pierce them with a fork and place them on the oven rack and baked for 30-40 minutes or till soft.
2) Heat oil/butter in a large frying pan and saute onions till soft, add in minced meat and saute till opaque.
3) When the potato are cool enough to handle, cut into halve and scoop the interior out leaving about each about 1/4 inch shell of skin and flesh left. Add in the scoop potato flesh, cheese, salt and pepper into the pan. Stir to combine evenly.
4) Place the potato shell on the baking sheets and fill them with the mixture. Press the mixture with a spoon so a hole is form to make a space for the egg. Add in some bacon bits and crack an egg on top of each portion.
5) Cook at 200 C for about 15-20 minutes until egg is set. The white are set but the yolk are a bit runny but you can cook longer so that the yolk is cooked through.

Shredded Potato Omelette With Cheese

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3 large eggs
2 potato – peeled and shredded thinly
1/2 big onion – minced coarsely
1/2 fresh red chilli – sliced thinly
3 long beans – sliced thinly
2 tbsp carrot – shredded
Grated cheddar cheese for toppings

Seasoning Ingredients
1/2 tsp salt
Pinch of white pepper
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tsp corn flour

1) In a mixing bowl, beat eggs lightly, add in shredded potato, long bean, carrot, chilli and seasoning ingredients. Mix well.
2) Heat 2 tbsp oil in a non-stick pan and saute onions till soft and fragrant. Pour in the egg mixtures and cook for 5 minutes on each side or until golden and firm.
3 ) Transfer to a serving plate and topped with grated cheddar cheese. Serve hot.

Potato Cauliflower Fry/Dry Aloo Gobi Fry

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2 potato – peeled and cut into cubes
1 cup cauliflower forets
1/2 carrot – sliced
1 big onion – chopped
1 tsp ginger paste
2 cloves garlic – minced
1 sprig curry leaf
3 fresh green chilli – slit open

Dry spice powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp garam masala
2 tsp chilli powder
1 tsp turmeric powder

4 tbsp water
Salt & sugar to taste

1) Blanch cauliflower and carrot in a boiling salt water for 3-5 minutes. Drain and set aside.
2) Pan fry potato till half cooked. Set aside.
3) Heat oil in a wok and saute onions till soft, add curry leaves, ginger paste and garlic, continue to saute till aromatic. Add dry spice powders, saute for a further 3 minutes, add water and potato. Simmer over low heat until potato is well cooked.
4) Add in the cauliflower and carrot, season with salt & sugar, (Taste accordingly and adjust to your preference.) toss briefly to mix well & cook for 3 minutes.
5) Serve hot with rice, chappati or nann.

Stir Fry Meat With Potato & Pickled Lettuce

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2 pieces chicken breast meat – sliced thinly (season with a bit of salt and corn flour)
1 big potato – sliced thinly (pan fry till golden brown)
1 can pickle lettuce (I use Narcissus brand)
2 stalks spring onion – cut into 2-5 cm in lengthwise
6 slices ginger
3 cloves garlic – minced finely
1 egg – beaten lightly and scrambled (cut into small bits)
1 tbsp sesame oil

10 slices ginger – cut into thin strips and deep fry till crisp and golden, drain and set aside

Sauce Ingredients (combined together)
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu (to drizzle around the wok)
1/2 tsp sesame oil
Dash of white pepper
3 small rock sugar
1 tsp corn flour
80 ml water

1) Heat wok with sesame oil and saute ginger slices and minced garlic till fragrant. Add in marinated chicken slices and stir fry till opaque. Add in potato and pickle lettuce, sauce ingredients, toss and stir to combine well. Taste accordingly and adjust to your preference.
2) Simmer over low heat for 5 minutes, add in spring onion and toss briefly.  Transfer to serving plate and topped with crispy fried ginger strips and scrambled egg bits.
3) Serve hot with porridge or rice.


Sesame Sauce Chicken With Potatoes and Snow Peas

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Ingredients (serve 4-5)
3 chicken legs – washed cut into bite size
(marinade with salt and corn flour for 20 minutes)
3 potatoes – cut into big cubes (pan fry till brown on both side)
A handful of snow peas – head and tail removed (blanched in hot water for 2 seconds, drained and set aside)
3 shallots – sliced
3 cloves garlics – minced
6 slices ginger – cut into thin strips
1 stalk spring onion – cut into 21/2 inch in lengthwise
1 red chilli – sliced
2 tbsp sesame oil
1 tbsp Hua Tiao Jiu
1 tbsp corn flour (mixed with 3 tbsp water)

Sauce Ingredients
3 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
3 small rock sugar
1 tsp pepper
2 tbsp oyster sauce
1 tbsp abalone sauce (optional)
Salt to taste (optional)
Enough water to cover the chicken (add more if you wants more gravy)

1 tbsp corn flour

1) Heat sesame oil in a wok and saute ginger till crisp, add garlic and shallots and stir fry till fragrant. Add in chicken meat and fry till colour turns opaque.
2) Add in potatoes, sauce ingredients, stir to mix together and bring to a boil. Lower heat, covered and simmer for 20-30 minutes till chicken and potatoes are tender and soft. Adjust taste accordingly. Drizzle the hua tiao jiu at the side of the wok. Thickened with cornstarch.
3) Lastly add in the snow peas and stir fry briefly for a second or two just before serving.
Transfer to a serving plate and garnish with spring onions and chilli. Serve hot with porridge or rice.