Pan Grilled Spicy and Tangy Prawns

Grilled Honey Spicy Tangy Prawns.jpg

Ingredients
15 Medium large prawns – cleaned
3 tbsp Tom Yum Paste
1 tbsp honey
3 tbsp corn oil

3 tbsp butter/margerine
1 stalk spring onion – chopped

Method
1) Wash and drain prawns
2) Rub 3 tbsp oil and Tom Yum Paste with honey all over prawns and leave to marinade for at least 30 minutes to 1 hour.
3) Heat 3 tbsp butter in a pan. When butter is smoking, place prawns around the pan and grilled prawns till both sides turn pink. (takes about 5 minutes).
4) Transfer to serving plate and topped with chopped spring onions. Serve hot.

 

Spicy Honey Marmite Prawns

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Ingredients
1/2 kg medium/large prawns – trimmed feelers and deveined
(slit the  back)
Corn flour for dusting

Sauce Ingredients
1 tbsp Marmite yeast extract
50 ml water
4 pieces small rock sugar
1 tsp sugar
1 tbsp honey
1 tsp light soy sauce
1 tsp Thai Spicy Chilli paste

Method
1) Lightly dust prawns with corn flour, deep fry in hot oil till pinkish in colour. Drain and set aside.
2) Heat wok and add in the sauce ingredients, bring to a boil and simmer over low heat till sugar dissolved totally. Add in prawns and stir fry till sauce thickens and almost dried up.
3) Transfer to serving plate and serve hot.

Spicy Mango and Pineapple Sauce Chicken

Spicy Mangoes and Pineapple Sauce Chicken.jpg

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Spicy Mango and Pineapple Sauce Chicken 1.jpg

Ingredients
3 drumstick –  cut into bite size
10 mid joint chicken wings
1/2 cup mango fresh – cut into cubes
1/2 cup pineapple – cut into cubes
1/2 red capsicum – cubes
3 cloves garlic – minced
2 tbsp olive oil

Oil for deep frying

Marinade sauce
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp Huiji Waist Tonic
1 tbsp minced ginger
1/2 tbsp chilli powder
1 tsp salt
1 tbsp corn flour

Sauce Ingredients
100 ml mango puree (fresh mango flesh)
100 ml pineapple juice
100 ml tomato sauce ((from 1 fresh tomato)
1 tbsp white vinegar or apple cider
1 tsp brown sugar
1 tbsp chilli powder

Method
1) Season chicken parts with seasoning ingredients overnight or at least 6-8 hours in the fridge.
2) Before frying coat chicken with crispy tempura flour and set aside for 20 minutes. Deep fry till crisp and golden. Drain on kitchen paper towel and set aside.
3) Heat oil in a small saucepan and saute garlic till fragrant, pour in the sauce ingredients and stir till sugar dissolved. Add in mango and pineapples cubes and capsicum. Stir till well mixed and taste accordingly. Adjust to your preference.
4) When ready to serve, pour the sauce over the chicken.

Sambal Hae Bee Egg Mani Chye (Sayur Manis)

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Ingredients

A bunch of Mani Chye (Sayur Manis) – leaves removed from stem and crushed coarsely
(blanched in boiling water with salt and oil for 2 minutes) drain and washed over running cold water. Set aside

Seasioning Sauce
Salt and sugar to taste
1/2 tsp chicken powder
50 ml water

Pounded Ingredients
3 cloves garlic
5 shallots
3 fresh red chilli
1 inch belacan

2 tbsp dried shrimp – soaked in hot water till soft, drained and pounded

Method
1) Heat oil in a wok and saute pounded ingredients till aromatic, remove to a small plate.
2) Using the same oil, pour in beaten eggs and stir around quickly till they are broken up to form small pieces.
3) Add in blanched mani chye and fried sambal and stir around to mix with the eggs and sambal evenly. Add in seasoning and stir to incorporate well with the flavors. Taste accordingly and adjust to your preference.

Fresh Cockles With Spicy Tangy Chilli Garlic Sauce

chilli-garlic-sauce-with-cockles

Ingredients
500 -1 kg fresh cockles – washed in water a few times, drained and set aside

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

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

Method
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.
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 lime juice, sugar, salt, light soy sauce and vinegar to taste. Taste accordingly anf 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.

Spicy & Tangy Seafood Salad

Spicy & Tangy Seafood Salad.jpg
Seafood Salad.jpg

Ingredients
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)

Method
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.

Prawns In Spicy Honey Soy Sauce

Prawns In Spicy Honey Soy Sauce.jpg

Ingredients
1 kg Medium/large prawns – cleaned and deveined
(marinated with 1 tsp turmeric powder, a bit of salt and corn flour for 20 minutes)
3 sprigs curry leaves
1 big onion – sliced
11/2 tomato – quartered
1 tbsp dried shrimp – soaked and pounded
Salt & sugar to taste
2 fresh red chilli – sliced
Juice of 1 lime

Sauce Ingrdients
1 tbsp oyster sauce
11/2 tbsp Fenghe dark sauce
1 tbsp Fenghe light soy sauce
2 tbsp honey

Blended Ingredients
8 shallots
4 cloves garlic
1 inch ginger
1/2 tomato
1 sprig curry leaf
2 tbsp chilli paste

Method
1) Heat enough oil in wok and fry marinated prawns till 1/2 cooked, dish out and set aside.
2) Use 2 tbsp of oil (from frying the prawns) in wok and saute sliced onion, curry leaves and dried prawns till soft and fragrant. Add in blended ingredients and saute till aromatic and oil separate.
3) Season with juice of 1 lime, salt and sugar, stir to combine and simmer till sauce thickens. Taste accordingly and adjust to your preference. (add more water if sauce is too thick).  Add in fried prawns and toss briskly to well combine with the sauce.
4) Dish out to serving plate and serve hot.

Baked Chicken With Spicy Plum Sauce

Baked Chicken With Spicy Plum Sauce
Baked Chicken With Plum Sauce.jpg

Ingredients
4 chicken legs/breast meat – deboned and with or without skin
(marinade with some salt, pepper, sesame oil and corn flour for at least 4 hours or overnight)
6 pieces pandan leaves
4 pieces kaffir leaf – slice thinly
4 small chilli padi – sliced thinly

Diamond Baking Paper

Toppings
1 tomato – sliced thinly
1/2 cucumber – cut into strips
1/2 big onion – cut into rings

Sauce Mixture (combined together)
5 pieces sour plum – seeded and cut finely
4 tbsp each – plum sauce and tomato ketchup
1/2 tbsp honey
1 tbsp sugar
120 ml water
11/2  tbsp Thai chilli sauce

Method
1) Bring sauce mixture to a boil until fragrant and slightly thickens. Add in shredded kaffir leaves and chilli padi.
2) Pan fry marinated chicken without oil till 1/2 cooked.  Dish out and set aside.
2) Lined  a baking tray with aluminium foil and place a baking paper over it.Then place the pandan leaves over it. Lay the chicken piece (skin side down) Baste with some sauce mixture.
3) Bake in pre heated oven (200 C) for 15 minutes. Remove from oven, flip the chicken over, baste the skin side with sauce mixture and return to oven and continue to bake for another 15 minutes or until chicken is golden brown and a bit ‘charred’.
4) Remove from and serve hot with sliced tomato, ring onions, cucumber and sauce mixture.

Crispy Seabass In Spicy Sambal Sauce

Crispy Seabass In Spicy Sambal Sauce.jpg

Ingredients
1 seasbass
1 piece turmeric leaf – shredded thinly
1 stalk bunga kantan – sliced thinly
4 red and green chilli padi – sliced thinly
1 stalk lemongrass – sliced thinly
1 tomato – cut into small cubes
1 tomato – quartered

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp Hoisin sauce
1 tbsp plum sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
12 tbsp sugar
Salt to taste (optional)

1 tbsp tamarind paste (mixed with 2 tbsp water)
30 ml water

Blended Ingredients
1 big onion
3 shallots
2 cloves garlic
12 dried chilli – soaked till soft

1 big (yellow) onion – chopped into small cubes
2 cloves garlic – slice thinly

Method
1) Season fish with 1 tsp turmeric powder, pepper, salt and corn flour. Deep fry till crisp, drained and put on a serving plate.
2) Heat oil in wok and saute chopped onion and garlics till aromatic, add blended ingredients and continue to saute till fragrant and oil separates. Add in tamarind water, sauce ingredients, chopped tomato, stir to mix evenly and simmer over low heat till sauce thickens.
3) Add in lemongrass, quartered tomato and water and stir to mix evenly. Cook for 30 seconds and adjust taste to your preference.
4) Pour sambal gravy over fried fish and topped with shredded bunga kantan, turmeric leaf and sliced chili padi. Serve hot with rice.

Stir Fry Spicy Sotong

Stir Fry Spicy Sotong.jpg

Ingredients
1 kg small sotong (coat with some corn flour)
1 sprig curry leaf
1 red chilli – sliced
1 big onion – cut into rings
5 shallots – sliced thinly
3 cloves garlic  – sliced thinly
1 cm ginger – sliced thinly
1 tomato – quartered

Sauce Ingredients (combined together)
1 tbsp curry powder
2 tbsp chilli paste
1/2 tsp each – cummin and fennel powder
1/2 tsp turmeric powder
1 tbsp oyster sauce
1 tbsp kicap manis
50 ml water
1-1/2 tbsp tomato sauce
1 tsp sugar

1 tbsp tamarind paste (mixed with 2 tbsp water)

Method
1) Bring a pot of water to a boil. Scald the sotong for 5 seconds, drain in a colander and set aside.
2) Heat oil in a wok and saute sliced shallots, garlics, ginger, curry leaf till aromatic, add in sauce ingredients and stir to mix evenly on low heat. Continue to saute till oil separates. Add in tamarind paste, salt & sugar to taste. Stir to mix evenly. Add in ring onions, tomato and sotong, toss ingredients quickly for 3 seconds on high heat and dish onto serving plate.
3) Garnish with sliced chilli and curry leaves.