Steamed Garlic Fish

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1 garoupa / sea bass fish approximately 800 g – 1.0 kg
2 tbsp oil
4-6  dried shitake mushrooms – soaked and finely chopped
1-2 red chillies, seeded and finely minced
6-8 cloves garlics – finely minced
2 slices ham – chopped (optional)
1 stalk spring onion – shredded thinly
2 sprigs coriander leaves – chopped

Sauce Ingredients
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/2 cup chicken stock ( add more if you want more gravy)
21/2 tsp light soy sauce
1/4 tsp dark soy sauce
1 tsp sesame oil
(taste accordingly and adjust to your preference)

1) Clean fish, trim the fins, tail and cut off the head. Using a sharp knife, thinly cut diagonally from the base to within an inch of the top of the fish’s body. Spread the pieces around a steaming plate. Place the head on top.
2) Heat oil in frying pan and stir fry minced mushrooms for about 1 minute until fragrant, add in chilli, ham and half of the minced garlic, stir fry till golden brown.
3) Dish out into combined sauce ingredients. Stir in remaining minced garlic and pour over the fish.
4) Steam over rapidly boiling water  for about 12-15 minutes or till fish is cooked through.
5) Garnish with shredded spring onions and coriander leaves/


Steamed Fish Slice With Ham

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500 g sliced garoupa fish
5 pcs dried shitake mushrooms (soaked till soft)
150g chicken ham
2 pcs bamboo shoots
1/2 carrot- sliced thinly

2 tbps corn oil
2 tbsp Hua tiao jiu (chinese cooking wine)

Sauce Ingredients
1 tsp oyster sauce
1 tsp fish sauce
1 tsp sugar
1 tbsp Hua Tiao jiu (chinese cooking wine)

shredded spring onions
1 tbsp wolfberries (soaked in water)

1) Slice bamboo shoots and mushrooms thinly
2) Slice chicken ham thinly.
3) In a mixing bowl, mix the sauce ingredients well.
4) In a steaming plate, arrange fish slice, ham, mushrooms, carrots and bamboo shoots in an alternating pattern. Repeat till it encircles the plate.
5) Spoon the sauce over the fish.  Sprinkle with some wolfberries.  Steam over rapidly boiling water for 4-5 minutes or till the fish is cooked. Topped with shredded spring onions.
6) Heat up corn oil till smoking hot and pour over the fish, serve immediately.

Baked Seafood Otah In Coconut



Baked Seafood Otah 4

Baked Seafood Otah 1

Baked Seafood Otah 2
1 young coconut
(drain the water and scraped out the flesh)
Some kaduk Leaves (optional)

Herbs Leave slice thiny
3 kaffir leaves
1 small piece turmeric leaf
1 sprig basil leave

Minced Coarsely Meat
200 g Batang fish meat
200 g prawn meat
2 squids meat
200 g crab meat

Sauce Ingredients
1 tsp gula melaka
1 tbsp Nam Pla
200 ml Ayam Brand Coconut Milk
2 eggs – lightly beaten
1 tsp sugar
1/2 tbsp corn flour
1 tbsp kerisik

Blended Ingredient
8 shallots
1 inch turmeric
2 stalks lemongrass
1 inch galangal
3 cloves garlic
20 dried chillies – soaked in hot water till soft
3 candlenuts
1 tsp coriander powder
1/2 inch toasted belacan
1 tsp oil
50 ml water

1) Heat 2 tbsp of oil in a wok and saute blended ingredients till aromatic, add in fish and prawns, stir well.
2) Add in the sauce ingredients, squids. crab meat and including the coconut flesh, mix well and transfer into the coconut shell. (lay the base of the coconut shell with kaduk leaves).
3) Bake in pre heated oven 180C for 30-40 minutes until the otah boils and becomes almost dry.
4) Serve hot.

The Ocean’s Yield Of Prosperity (Seafood In the Bag)

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3 flower crabs – washed and quartered
1/2 kg medium or large prawns
6 crayfish – halved

200 clams (lala)
8-10 pieces fresh scallots
6 hotdogs – cut into 3 parts
2 sweet corns – cut to your prefered size
Broccoli – florets and blanced in boiling water with salt and oil
12 Bastragi Mini Potato (cooked in boiling water till 1/2 cooked)

1 packet CP concentrated Chicken broth
11/2 tbsp minced garlic
120 g butter
White wine or Hua Tiao Jiu (optional)

1) Heat butter in a wok and saute minced garlic till fragrant, add in all the seafood except scallops and clams till well mixed. Add in the chicken broth, clams, stir to mix, cover and simmer for 3 minutes.
2) Lined a baking tray with aluminum foil, lined with potatoes, sweetcorn, hotdogs, broccoli and arrange with crabs, prawns, clams, crayfish and scallops on top. Wrap up like a bag.
3) Baked in pre heated oven (250 C) for 20-25 minutes. Serve hot with fried noodle or spaghetti and Asian Slaw.

Drunken Cockles In Spicy Tangy Chilli Garlic Sauce

Cockles 1

500 -1 kg fresh cockles – washed in water a few times, drained and set aside
1 sprig coriander leaves – chopped roughly

Sauce Ingredients (pounded roughly)
12 chilli padi
8 cloves garlic

Juice of 1 lime
1 tsp sugar
1/2 tsp salt
1 tsp light soy sauce
White vinegar to taste

1)  Place drained cockles in big pot, pour hot boiling water over it and give a stir. Let it rest for 8 seconds, pour away the hot water and soaked in icy cold water for 21 minutes .
2) Crack open the shell and remove any sand inside, place the 1/2 shell cockles on a serving plate. Meanwhile mix the pounded ingredients with coriander leaves, lime juice, sugar, salt, light soy sauce and vinegar to taste. Taste accordingly and adjust to your preference.
3) Pour the mixed sauce over the cockles and put inside the fridge to chilli . Take out when ready to consume.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Dried Prawns Masala

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1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Caramelized Tomato Sauce Prawns

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1/2 kg medium or large prawns – trimmed off feelers
(fried with oil till golden, set aside)

3 stalks spring onions – washed and cut into 3 inch in lenghwise
1 stalk coriander leave – chopped

Minced Ingredients
1 inch ginger
5 cloves garlic
4-5 chilli padi

Sauce Ingredients
4 tbsp tomato ketchup
11/2 tbsp chilli sauce
1 tsp black vinegar
1 tbsp light soy sauce
125 ml water
21/2 tbsp sugar
Salt and pepper to taste
1/2 tsp seasoning powder
1 tsp corn flour


1) Heat wok with oil and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Lower heat and continue to simmer till sauce starts to thicken.
2) Add in prawns and spring onions, toss quickly on high heat and when sauce thickens,
transfer to serving plate.
3) Serve hot and garnish with coriander leave.

Oriental Rice and Seafood

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4 cups rice – washed and put in the rice cooker

Ingredients A
2 small squids – cut into rings
2 small crabs – halved
10 medium prawns
1 cup small la la/clams
150 g chicken meat – cube
2 tbsp dried shrimp
1/2 cup green peas
1/2 cup diced carrots

Ingredients B
Sauce Ingredients
Prawns stock (enough to cover the rice)
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
1/2 tsp white pepper
1 tsp abalone sauce
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
Salt to taste
1/2 tsp sesame oil

1) Mix rice with Ingredients A and B together well. Cook the rice in rice cooker. When cooked, using a chopstick to stir through and mix well together.
2) Serve hot as one dish or with stir fry vegetables and soup.


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.

Stuffed Sotong With Mashed Potato In Rendang Sauce

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Stuffed Sotong With Mashed Potato.jpg

1 kg medium size sotong – cleaned and pat dry
2 potatoes – cut into small cubes and steamed till soft (mashed it)
1/2 egg white
1 tsp corn flour
Fried shallots
1 big onion – diced finely
1 fresh red chilli – sliced
1 tbsp tomato sauce
3 kaffir leaves – shredded
1/2 turmeric leaf – shredded

Blended Ingredients
2 stalks lemongrass
20 dried chillies – soaked till soft (3 tbsp chilli paste)
6 garlics
1 big onion
5 shallots
2 cm ginger
2 inch galangal
2 inch turmeric
50 ml water

Seasoning Ingredients
2 tbsp gula melaka
2 pieces Asam Keping
1 tbsp kerisik
100 ml santan (Kara brand)
Salt & sugar to taste
2 kaffir leave
1/2 turmeric leaf
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
Water (optional)

M ethod
1) In a big mixing bowl, add chopped onion, mashed potato, egg white,  fried shallots, chilli, corn flour,  1/2 tsp salt, pinch of black pepper, stir mix to combine evenly.
2) Stuffed the potato mixture into sotong till 3/4 full, put back the tentacles and secure with a toothpick. Do the same to the rest of the sotong. Set aside.
3) Heat oil in a wok and saute blended ingredients till aromatic, add tomato sauce, kaffir leaf, turmeric leaf and continue to saute till oil separates. Add in seasoning ingredients, stir to combine well. Simmer over low heat till sauce thickens, taste accordingly and adjust to your preference.
4) Add in stuffed sotong (chicken breast meat) and stir to mix well with the gravy. Cook for about 10 minutes or until sotong is just cooked. DO NOT OVERCOOK or the sotong will become rubbery.
5) Dish out to serving plate and slice to your preference and sprinkle with shredded kaffir & turmeric leaves.

Chicken Meat with Mashed Potato In Rendang Sauce

Using the same ingredients and method from Stuffed Sotong

(Slice breast meat thinly and flatten with a rolling pin or mallet, sprinkle with corn flour and spread with potato mixture, roll it up and secure with a toothpick).