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.


Sambal Fried Rice With Golden Salted Egg Powder

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2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Crispy Hor Fun (Flat Kway Teow) With Salted Egg Yolk and Cereal

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300 g Hor Fun (flat kuey Teow)
1 sprig curry leave – use the leaf only
3 small chilli padi – slice finely
2 cloves garlic – minced finely

Seasoning Ingredients
1 egg – lightly beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg powder
1/2 tbsp sugar
1 tbsp milk powder
2 tbsp Nestum Cereal
50 ml water
1/2 tsp salt

1 tbsp butter
2 tbsp oil

1) Marinade Hor Fun with seasoning ingredients and leave aside for 10 minutes.
2) Heat enough oil in a wok and deep fry marinaded Hor Fun in small batch till finish. Reheat oil and deep fry till golden and crispy, Drain on paper towel and set aside.
3) Heat oil and butter in a clean wok, add in minced garlic, curry leaves and chilli padi. Saute till aromatic, add in mashed salted egg, egg powder and stir fry till bubbly forms. Add in nestum cereal, milk powder and stir to combine well over low heat for 1 minute.
4) add in sugar and salt to taste. Stir to combine well and add in water, simmer over low heat till sauce thicken, add in the crispy Hor Fun, toss briskly to combine well with the sauce.
5) Serve immediately.

Salted Egg Yolk Ku Kueh

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For Fillings
80 g green mung bean – soaked for 4-5 hours
100 g Knorr Golden Salted Egg Yolk Powder
100 g castor sugar
1 tbsp peanut oil
1/2 tsp salt
100 ml water
2 pieces pandan leaves

1) Steam green mung beans after draining off water for 30 minutes or till soft. Mash fine while still hot.
2) In a wok, add in sugar, water, salt and pandan leaves, Bring to a boil, add in mash green mung bean and salted egg yolk powder, oil and continue to fry till mixture is dry and binds well. Discard pandan leaves, remove fillings and set aside to cool. Divide into 15 g portions, roll into balls.

Ingredients for Skin Layer A
150 g glutinous rice flour
100 g sweet potato – peeled , sliced thinly, steamed until soft and mash.

Ingredients for Skin Layer B
80 ml concentrated coconut milk
75 ml water
20 g castor sugar
a little purple coloring

Ingredient C
2 tbsp oil

Ingredient D
Some extra glutinous rice flour
Some banana leaves (cut into rounds and brush center with oil)

For Glazing
2  tbsp pre-cooked peanut oil

1) Sieve ingredient A onto a clean table-top or mixing bowl. Make a well in the center.
2) Bring Ingredients B to a quick boil. Add in a little at a time and work slowly to bind ingredients into a soft dough. Lastly add in Ingredient C and knead dough till pliable and smooth.
3)  Divide dough into equal parts at 40 g each. Flatten and wrap in filling. Seal and shape into a round.  Dust with Ingredient D and press firmly into angku mould. Knock and dislodge angku from mould. Place on the oiled banana leaf and continue process with remaining dough pieces.
4) Steam angku kueh over medium heat for 8-10 minutes. Remove and glaze hot surface with pre-cooked oil.

Spaghetti With Salted Egg Yolk Prawns

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300 -450 g Spaghetti -(cooked accordingly to packet instructions.)

10 medium prawns – (deveined)
4 fresh salted egg yolk – steamed and mashed roughly)
4 tbsp Knorr Salted Egg Powder
3 cloves garlic – minced finely
45 g butter

1 sprig curry leave – use the leaves only
4 small chilli padi – sliced thinly
500 ml evporated milk – add more if want more gravy
1 tbsp sugar
Salt to taste

1 tbsp toasted Nestum cereal

3 tbsp corn flour
1/2 egg – lightly beaten
1/2 tsp sugat
A pinch of pepper
Oil for frying

1) Marinade prawns with seasoning and set aside for 20 minutes.
2) Heat oil in frying pan and pan fry until just done. Remove from pan.
3) Heat wok with 1 tbsp oil , add in garlic and butter and saute till butter melted and aromatic.
4) Add in curry leaves, mashed egg yolk, egg yolk powder, stir to combine. Add in evaporated milk sugar and salt to taste. Stir till creamy, off heat and add in sliced chilli padi.
5) Add spaghetti and prawns to the creamy sauce and stir well so that pasta and prawns are completely coated.
6) Serve immediately and topped with toasted Nestum cereal.

Cheen Long Pau With Salted Egg Yolk Powder


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Skin Layer
200 g All Purpose Flour or Hong Kong Flour|
1/2 tsp baking powder
(sieve flour with baking powder 2 x)
1 tsp Instant Yeast Granules
30 g castor sugar
40 g shortening
100-150 ml warm water

1) In a mixing bowl, add in flour mixture, instant yeast, sugar and shortening. Add in water gradually and knead to form a non sticky soft dough. Leave dough to proof for one to 2 hours.
2) Weigh risen dough at 40 g per portions and shape into balls. Rest them for another 10-20 minutes.
3) Flatten each ball of dough, wrap in salted egg yolk fillings and seal. Leave the flattened paus on a tray, wrap with a roomy plastic bag and proof for the second time for 30-40 minutes. Spray surface with water.
4) Arrange paus in a flat frying pan and heat over low heat without oil till both sides are golden, taking about 10-15 minutes. Serve hot.

3 fresh salted eggs yolk – steamed and mashed roughly.
1 tbsp toasted sesame seed
50 g pounded roasted peanuts
150 g Knorr Golden Salted Egg Yolk Powder
2 tbsp sugar
A dash of water

Combine all ingredients together, bind with water. Scale at 30 g per portions and shape into rounds.

Salted Egg Yolk Cookies


85 g butter
2 salted egg yolk (steamed till firm)
125 g cake flour/plain flour
10 g potato starch flour/cornflour
30 g icing sugar
30 g milk powder
1/2 tsp baking powder

2 tbsp sesame seeds – for decorations
1 egg yolk – for egg wash

1) Pre heat oven to 165 C.
2) Cream the butter, icing sugar and salt till light and fluffy. Sift in all the flour (cake flour, potato starch flour, milk powder) fold well with a spatula to mix well.
3) Stir in the mashed salted egg yolks and use hand to knead to form a soft dough (do not over knead). Wrap dough in cling wrap and put in the fridge for 30 minutes.
4) Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and put back to fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cutter.
5) Brush cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15-20 minutes or until golden brown.
6) Cool down cookies completely before storing into an airtight container

Salted Egg Chicken With Sweet Potato

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400 g chicken breast meat – sliced to your preference
2 small tau kua – cubed
2 sprigs curry leave
1 tsp minced garlic
4 -5 chilli padi – sliced
120 g sweet potato puree (steamed and mashed)
4-5 salted egg yolks (steamed and mashed)
100 ml evaporated milk
1 tsp sugar
1/2 tsp salt
2 tbsp butter/margerine
1 tbsp oil

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour

Batter for chicken/tau kua
1 egg
1 tsp baking powder
2 tbsp oil
31/2 tbsp rice flour
1 tbsp corn flour
1/4 tsp salt
180 ml water

1) Marinade chicken meat with seasoning ingredients for 20 minutes.
2) Dip meat/tau kua in batter and deep fry till crisp and golden brown. Drained and set aside.
3) Heat oil and saute salted egg yolk till foamy, add in minced garlic and fry till fragrant. Dish up and set aside.
4) Heat wok, add butter/margerine, curry leaves, chilli padi, fry till aromatic, add the fried golden egg yolk and stir fry briefly over low heat. Add in sweet potato puree and evaporated milk. Stir to mix well and bring to a slight boil.Lastly add in the fried chicken meat and tau kua and toss briskly to let it coat well with the salted egg and sweet potato sauce.
5) Serve hot.

Salted Egg Yolk Chicken

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1/2 yam – cut into strips (21/2 inch in lenghtwise) (optional)
500 g chicken breast meat – cut into bite size (about 1 inch in lengthwise)
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbsps corn flour
3 sprigs curry leaves

Sauce Ingredients
5 cooked salted egg yolks – mashed
2 1/2 tbsp Nestum Cereal (optional)
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)

1) In a mixing bowl, combine salt, pepper, corn flour and egg yolk and mix evenly, marinate chicken meat and yam separately for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken and yam till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. Add in nestum cereal, stir to mix and season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken and yam and toss well to well mixed.
4) Dish out and serve hot.

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Salted Egg Yolks With Yam