Spicy & Tangy Seafood Salad

Spicy & Tangy Seafood Salad.jpg
Seafood Salad.jpg

10 medium prawns
2 sotong –  washed and cut into criss-cross pattern
2 hard boiled egg – shelled and quartered
Thai Kuey Teow (fry till crispy and place on serving plate)
4 red/green small chilli padi

Sliced Spices
3 pieces kaffir leave
1/2 bunga kantan
1 sprig daun kesom
2 stalks lemongrass (white part)
1 fresh red chilli
3 shallots

Sauce Ingredients
1 Knorr Tom Yum cube
1/2 tsp Knorr Hao Chi All-In-One-Seasoning powder
1 tbsp gula melaka
Juice of 1 lime
1 tbsp fish sauce
2 tbsp Thai Suki Sauce
1 tsp abalone sauce
1 tsp oyster sauce
(Combined altogether and bring to a boil in a small pot)

1) Bring a pot of water to a boil and blanch prawns and sotong. Drain and transfer to a basin of icy water (to maintain freshness).
2) In a mixing bowl, add sauce ingredients, prawns and sotong. Lastly add in sliced spices and stir to mix and combine evenly with the sauce.
3) Place on top of crispy Kuey Teow and garnish with eggs and small chilli padi.

Spicy Winged Beans Salad

Winged Beans Salad (Minced meat).jpg

400 g winged bean
150 g minced chicken meat
1/2 lime
Sliced red chilli

Sauce Ingredients
1 tbsp fish sauce
1 tbsp gula melaka
2 tbsp warm coconut milk (optional)

Pounded Ingredients
5 shallots – sliced
4 garlics
8 dried chilli – soaked till soft or
1 tbsp chilli paste ( add more if you more spicy)
1 tbsp dried shrimp (soaked till soft)

1) Washed and sliced the winged bean. Set aside
2) Heat 11/2 tbsp of oil in a wok and saute the shallots for 1 minute then add in the garlic . dried shrimp and chilli and continue to stir fry till shallots is a bit sticky and garlic turns brown.  Allow to cool down. When completely cool, pound in pestle until just a red paste.
3) Bring a pot of water to boil, add 1 tsp salt and sugar, blanch the winged beans for 20 seconds. Drain and put in iced water (to maintain the green color). Blanched the marinated minced meat , drain and set aside.
4) In a big mixing bowl, add the chilli paste, sauce ingredients, lime juice and fish sauce. Taste accordingly and adjust to your preference (it should be tangy, spicy and sweet but not too RUNNY). Add in the winged beans warm coconut milk, chicken meat  and stir to mix them evenly together.
6) Transfer to serving plate and sprinkle some crispy shallots and sliced red chilli.

Kerabu Bee Hoon (Bee Hoon Salad)

Kerabu Bee Hoon.jpg

250 g bee hoon -soaked in water till soft
100 g bean sprouts
2 pieces tau kua – sliced in cubes and deep fry till golden – drained and set aside
12 medium prawns – shelled and deveined (leaving tail intact)
11/2 cup grated white coconut – dry fry till brown  (kerisik)
11/2 tbsp dried shrimp – soaked till soft and coarsely pound
Juice of 3 calamansi
Pinch of salt to taste
1 tbsp gula melaka
1 inch toasted belacan
3 tbsp red chilli paste

A handful of mint leaves – roughly sliced
2 tbsp roughly pound peanuts (optional)
Fried shallot (optional)
Calamansi  – halves
1 red chilli – sliced

Finely Sliced Ingredients
7 kaffir leaves
3 stalks lemongrass
2 inch galangal – minced
8 – 10 shallots
3 cloves garlic – minced
2 stalks bunga kantan
1 small piece turmeric leaf

1) Place finely sliced ingredients in a large mixing bowl.
2) Bring  a pot of water to boil, blanched bean sprouts for 1 minute, drain and set aside. Using the same pot, cook bee hoon for 1-2 minutes, drain under cold water and set aside.
3) Heat oil in a wok and saute dried shrimps till fragrant, add chilli paste and fry for a minute. Add prawns and stir fry till cooked.
4) Add bee hoon, bean sprouts and sambal prawns, coconut, calamansi juice, gula melaka, salt to taste and belacan to the large mixing bowl. Stir and mix evenly to well combine together.
5) Transfer to serving plate and garnish with fried tofu, mint leaves, red chilli, peanuts and calamansi.

Jiu Hu Eng Chye (Cuttlefish Salad)

Jiu Hu Eng Chye

1 medium size cuttlefish
300 g Kang kong (water convolvulus)
1 tsp oil
1/2 tsp each – salt and sugar

Sauce Ingredients
3 tbsp Hoisin Sauce
2 tbsp red sweet sauce (use for Yong Tau Fu – buy from Chinese provision shop)
21/2 tbsp Hae Ko
2 tbsp sambal belacan
1 tsp sugar
1 tbsp tamarind paste (mixed with 2 tbsp water

2 tbsp toasted sesame seeds
2 tbsp toasted coarsely pounded peanuts

1) Washed kangkong and cut into bite length size. Set aside. Cut cuttlefish into bite size (criss-cross pattern).
2) Heat a pot of water with oil, salt and sugar. When water comes to a boil, blanch the kangkong for 2 seconds, drained and put on a serving plate. Blanch cuttlefish for 3 minutes and remove. (Do not overcooked or it will becomes rubbery).
3) Mix the sauce ingredients together and bring to a boil in a saucepan. Taste and adjust accordingly.
4) Place cuttlefish on top of kangkong. Pour the mixed sauce and sprinkle with sesame seeds and peanuts. Serve immediately.

Crispy Beancurd/Tau Kua With Sweet, Tangy & Spicy Shredded Vegetables Salad

Crispy Tau Kua 1

4 pieces medium size Tau Kua – washed, pat dry
1 small cucumber – skin, seeds removed and shredded
1/2 carrot – shredded
1/2 honey pineapples – sliced
10 cherry tomatoes – halved
2 tsp toasted sesame seeds
1/2 big onion – cut into rings

Mixed Sauce ingredients
3 tbsp tomato ketchup
3 tbsp Thai Sweet Chilli sauce
2 tbsp Dancing Chef Suki Sauce
2 chilli padi – sliced thinly
Salt to taste
1/2 lemon juice

1) Season tau kua with dash of salt and coat with a sprinkle of corn flour. Deep fried till crisp or golden brown. Drain and cut into triangle shape.
2) In a big mixing bowl, put in cucumber, carrot, pineapples, cherry tomatoes, onions and pour in the sauce ingredients.
3) Toss and mix well (using fork and spoon).

To serve:
Arrange the tau kua surrounding a round serving pattern, vegetables salad in the centre and drizzle sesame seeds on top.

Tips :
By adding a little salt in the oil when deep frying prevents the tau kua from sticking onto the wok and gives a much crispier result.

Fruity Salad With Prawns

Fruity Salad.jpg

2 avocado – peeled and cut into big cubes
1 red apple – cut into big cubes
3 hard boiled eggs white – cut into cubes
12 small cherry tomato
100 g small prawns -shelled and poached
Dash of salt and pepper
200 ml mayonnaise

1) In a big mixing bowl, add in avocado, apples, cherry tomato, prawns and egg white.Season with a dash of salt and pepper, add in mayonnaise and mix briefly until well mixed. Chilled in refrigerator before serving.
2) Serve cold and sprinkle with meshed egg yolk and sesame seed.

Spicy and Tangy Cucumber Salad

cucumber salad

125 ml vinegar
2 tbsp sugar
1 tsp salt
1 tbsp crushed peanuts
1/2 cucumber – sliced
1/2 purple onion – sliced
2 chilli padi – sliced
1 stalk coriander – chopped

1) Boil vinegar, sugar & salt together. Let it boil till vinegar stink evaporated.
2) Let it cool down before adding the cucumber, onion, chilli, coriander leaves and peanuts.

Pomelo Salad With Shredded Chicken and Honey

pomelo salad.jpg

1 cup pomelo fresh – break into bite size
1 cup shredded chicken meat
1 cup shredded cabbage
1/2 carrot – shredded
1/2 big onion (red colour) – sliced
1/2 cup mint leaves
2 chilli padi – sliced thinly
1/2 tbsp fish sauce
Juice of 1 lemon
1 tbsp honey
1 tbsp gula melaka
1 tsp roasted sesame seed
1 tbsp roasted peanuts – roughly chopped

1) In a deep bowl, place pomelo fresh, shredded chicken, cabbage, onions, carrot, mint leaves, fish sauce, honey, lemon juice, chilli padi and gula melaka. Gently toss using a pair of chopsticks. Taste accordingly and add more seasoning if needed.
2) Sprinkle with peanuts and sesame seeds. Transfer to a serving plate and chilled in the fridge  for 20-30 minutes before serving.

Mango salad With Dessicated Coconut and Herbs

kerabu mangga

2 green mangoes
Juice of 1 lime
2 tbsp dried prawns – toasted and pounded coarsely
1 tbsp fish sauce
1 tbsp honey
1 cup dessicated coconut – toasted
Salt and sugar to taste

Sliced/minced finely Ingredients
2 sprigs Daun Kesom – sliced thinly
1 stalk bunga kantan – sliced thinly
2 stalks lemongrass – sliced thinly
1 inch galangal – minced
2 red chillies – sliced
4 chilli padic- sliced
3 shallotsc- sliced thinly
1 big onion  – sliced

1) Cut mangoes into thin strips or shredded. Mix mangoes evenly with salt and water. Set aside for 10 minutes (to reduce sourness), washed and drained.
2) In a deep bowl, add mangoes, pounded dried prawns, sliced ingredients, fish sauce, dessicated coconut,  honey, salt and sugar  and lime juice.Mix and combine mixtures evenly. Taste accordingly and leave in the fridge.
3) Serve cold with fried bee hoon or rice.

Som Tam (Mango and Young Papaya salad)

som tamPlain.

thai saladWith prawns.


1/2 green papaya- shredded
2 green mangoes – shredded
1/2 carrot – shredded
3 long beans – cut into 2 inch in length
2 pcs bunga kantan – sliced thinly
1 tbsp dried shrimps – toasted and pounded coarsely
5 tbsp roasted peanuts – pounded coarsely
1 tbsp ikan billis – fry until crispy
6 cherry tomatoes
6 medium prawns (shelled and blanched till cooked) – optional
coriander leaves – shredded

Sauce Ingredients (blend into a mixture)
2 limes juice
3-4 tbsp fish sauce
2 cloves garlics
2 tbsp palm sugar
4 chilli padi

1) Pound the long beans with a mallet to tenderize.
2) In a deep bowl, add shredded mango, papaya, carrots, long beans, bunga kantan, dried shrimps, roasted peanut, cherry tomatoes, lightly pound the mixtures, pour in the blended mixtures.
3) Using a spoon, pound lightly, make sure the dressing is coating all the ingredients evenly. Dish out to serving plate.
4) Sprinkle crispy ikan billis, peanuts, coriander leaves on top.