Scrambled Egg With Oatmeal Wrap

Scrambled Eggs With Oatmeal Wrap.jpg

5 eggs
3 tbsp Kelloggs Instant Oatmeal
1 tsp salt
1/2 tsp Chicken powder
125 ml fresh milk
Pinch of white pepper
1/2 tsp corn flour

150 g chicken breast meat – cut into small chunks and season with salt and corn flour
1 tbsp of chicken luncheon meat – diced
3 sticks crabstick – cubed
5 pieces french beans – cut
1/2 onion – diced

5-6 pieces tortilla wrap – warmed on skillet for 5 seconds
Lettuce leave

1) In a mixing bowl, mix eggs, milk, salt, chicken powder, corn flour and beat lightly. Add in oatmeal, stir to mix evenly.
2) Heat oil in a large non-stick pan and saute onions, chicken meat and stir fry till meat is opaque. Add in french beans, luncheon meat, crab stick and stir fry for about 2 minutes.
3) Add egg mixtures to the pan, cook and stir until eggs are completely set. Spoon about 2/3 of mixture down then center of each wrap laid with lettuce, tomato and cucumber.Wrap or roll up and secure with a toothpick.


Pan Fried Tofu With Oatmeals Crumbs And Sesame Seed – Dim Sum

Pan Fried Tofu With Oatmeal Crumbs.jpg
2 pieces firm tofu  – sliced into 1 cm thick
1 egg – lightly beaten
2 tbsp salt
500 ml water
1 tbsp sesame seed
80 g Kelloggs Oatmeal – grind coarsely
1/2 tsp Szechuan Pepper – pounded coarsely

1) Soak the tofu slices in a large bowl with water and salt for 15 minutes.
Drained and pat dry on kitchen paper towel. Egg washed the tofu slices and coated with Kelloggs Oatmeal crumbs. Set aside.
2) Heat up non stick pan till hot, brush with 1 tsp butter, place the coated tofu on the heated pan and pan fry till golden brown, turn over and fry the other side to golden brown.
3) Place the pan fry tofu on a serving plate and garnish with sesame seeds and Szechuan Pepper. Serve hot.

Oatmeal Pumpkin Porridge

Oatmeat Pumpkin Porridge.jpg

40 g rice – washed and set aside
80 g pumpkin – peeled and cut into small cube
3 tbsp Kelloggs Instant Oatmeal
1/2 chicken cube
800 ml water
3 slices ginger – cut into strips
1 tbsp shredded carrot
1 stalk celery – cut into small pieces

Seasoning Ingredients
Salt to taste
1 tsp  light soy sauce
Dash of white pepper
1/2 tsp sesame oil

For Toppings
80  chicken breast meat – poached and shredded (optional)
1 tbsp crispy ikan billis (optional)
1 tbsp Kelloggs Instant Oatmeal – toasted
Coriander leave

1)  In a claypot, add in rice, water, chicken cube and cook till 1/2 cook. Add in pumpkin, celery, carrot and continue to cook till pumpkin is soft.
2) Add in Instant Oatmeal, stir to mix evenly for a while. Add in seasoning ingredients, taste accordingly and adjust to your preference. Covered and bring to a slow simmer over low heat for 1 minute. (Add more water if it is too thick).
3) Ladle to a bowl and topped with shredded chicken meat, ikan billis, coriander leave  and sprinkle with some toasted oatmeal.

Crab Claws In Oatmeat Shrimp Ball


12 pieces crab claws
350 g prawns – shelled and minced
50 g cuttlefish paste
1 small potato – steamed and mashed
1/2  onion – diced finely
1/2 egg white

1 sprig curry leave
2 tbsp Kellogg  Instant Oatmeal
(Fry curry leave and oats with 2 tsp butter till crisp)
Seasoning ingredients
1/2 tsp salt
1 tsp sesame oil
1/2 tsp chicken powder
1/2 tbsp corn flour
1 tbsp Kellogg Instant Oatmeal

1 cup Kellogg Instant Oatmeal
1/2 cup bread crumbs

1) Boil a pot of water and put in crab claws and boil for 1 minute. Drain and set aside.
2) In a mixing bowl, add in shrimp paste, cuttlefish past, potato, onion, egg white and seasoning ingredients, mix and combined evenly.
3) Put the bread crumbs and Kellogg Instant Oatmeal on a plate. Form the shrimp paste mixture into 12 balls, put them on the plate. Insert a claw into each shrimp ball. Coat the shrimp balls with Oatmeal and Bread Crumbs mixture.
4) Heat wok with oil. Deep fry the shrimp ball over medium heat  for 4 minutes or until they are golden brown and have expanded slightly. Drained and place on serving plate.
5) Topped the Shrimp Oatmeal Ball with crispy fried oatmeal and curry leave.

Butter Prawns With Fragrance Leaves, Oats & Cereals

Butter Prawns With Fragrant Leaves, Oats & Nestum.jpg

1/2 kg large prawns/tiger prawns
2 tbsp butter
2 tbsp oil

Fragrance Leaves
2 pieces pandan leaf – shredded finely
3 pieces kaffir leaf – shredded finely
2 stalks lemongrass – sliced finely
1 sprig curry leaf
5 chilli padi – sliced finely

2 tbsp quaker oats
2 tbsp nestum cereals
2 tbsp sugar
Salt to taste

1) Sprinkle some corn flour over the prawns. Heat enough oil and deep fry prawns till just cooked. Drain well and set aside.
2) Heat wok with oil and butter, stir fry shredded pandan leaves, kaffir leaf, lemongrass, curry leaves and chilli padi till aromatic, add oats and cereals, sugar and salt to taste, prawns, toss and fry briskly until fragrant and well combined.
3) Dish out to serving plate and serve hot.

Crispy Masala Drumsticks With Pudina & Quaker Oats

Fragrant Pudina Leaf Masala Drumsticks

6 pieces drumsticks – make 2 slits at the thicker meat

2 stalks lemongrass – sliced thinly
11/2 cup pudina leaves
5 chilli padi – sliced thinly
4 tbsp quaker oats

1 tbsp corn oil
2 tbsp butter

Sauce Ingredients
1/2 chicken powder
1/2 tsp fish sauce
11/2 tbsp sugar

Seasoning Ingredients
11/2 tbsp masala meat curry powder
1/2 tsp salt
1 tsp sugar
1 egg
1 tbsp corn flour
3 shallots – sliced thinly
2 cloves garlic – minced

Shredded thinly leaves
2 pieces pandan leaves
4 pieces kaffir leaves

3 sprigs curry leaves

1) Marinade drumsticks with seasoning ingredients for 6 hours. Deep fry till crispy and golden brown. Drained and set aside.
2) Heat butter and oil in a wok, add in curry leaves, shredded leaves, pudina leaves, chilli padi and saute till fragrant. Add in oats, sauce ingredients and toss briskly until fragrant and oats are crisp and well combined. Last of all add in drumsticks and stir to mix well with the oats mixtures.
3) Transfer to a serving plate and top with some shredded kaffir leaves, curry leaves and pudina leaves.

Butter Cereal Oats Tau Kwa

Crispy Tau Kwa.jpg

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.