1 kg baby squid
1 big onion – cut into big chunks
1/2 pineapple – cut into big chunks
1 tbsp toasted sesame seed
350 ml Thai Sweet Chilli sauce
1 tsp dark soy sauce
1 tbsp sugar
Salt to taste
1 tsp Knor Hao Chi All-In-One-Seasoning Powder
1) Wash and dry the squid thoroughly. Coat with some corn flour. Set aside for 20 minutes.
2) Heat enough oil in the wok over medium high heat. Deep fry the baby squid till crisp and golden brown. Drain and set aside.
3) Using the same oil, deep fry onion and pineapple over high heat for 5 seconds. Drained and set aside.
4) Heat about 2 tbsp oil in wok, add the sauce ingredients, stir to mix well. Taste accordingly and adjust to your preference. Add in the crispy squid and stir fry till the sauce caramelize and crispy.
5) Add in the fried onion and pineapple, toss to mix well. Dish out to serving plate and sprinkle with sesame seed.
3 large squids – washed and cut into flower rings ( 3/4 inch thick)
2 green capsicums – sliced into strips
1 red chilli – sliced
4 cloves garlics – minced
1 tsp soy bean paste
1 tsp abalone sauce
1 tbsp oyster sauce
1 tsp tomato sauce
1 tsp light soy sauce
1/4 tsp salt
1/2 tsp sugar
50 ml water
1 tsp corn flour
1) Season squids with 1/2 tsp salt, pepper and corn flour for 15 minutes. Blanch the seasoned squids in boiling water for 30m seconds-1 minute. Drain well.
2) Heatwok with oil until hot and stir-fry garlics and soy bean paste until fragrant. Add capsicums and stir fry for 1 minute.
3) Stir in sauce ingredients and bring to a boil. When sauce thickens, add the squid and chilli, and very briefly toss the mixture.
4) Transfer to serving dish and serve hot.
12-15 big prawns – washed and trimmed off feelers and whiskers
(Season with a bit of salt, pepper and sugar for 10-15 minutes)
2 medium squids – cut into ring and coated with 1 tsp of corn flour
2 stalks coriander leaves – cut the leaves and roots for the gravy
Salt and sugar to taste
150-200 g Tang Hoon soaked till soft, drained and set aside
1 – 1.2 litre chicken stock
5 pieces kaffir leaves
1 stalk lemongrass – bruised
3 small shallots – bruised
4 cloves garlic
2-1/2 tbsps tom yum paste
1 1/4 tbsp black pepper paste (Singlong brand)
1 tsp sugar
3-4 chilli padi
1 big tomato – quartered
4 slices galangal
2 stalks coriander roots
1) Bring stock ingredients to a boil, lower heat to medium and simmer for 15 minutes.
2) Heat oil in wok and deep fry prawns for 30 seconds, drain from oil and set aside.
3) Add in vermicelli, squids and prawns to the gravy, stir to mix evenly, covered and simmer for a further 3-5 minutes or till seafood is cooked through. Taste accordingly and DO NOT overcooked or else the squids will become rubbery.
4) Transfer to a serving dish and top with coriander leaves. Serve hot.
500 g small squids – cut into rings (remove the film inside the body)
1 tbsp rice flour
10 pieces curry leaves
1 tbsp curry powder
2 tbsp butter
1 tbsp light soy sauce
1 tsp sugar
2-3 tbsp water
1 tsp salt
Minced finely ingredients
3 cloves garlic
5 chilli padi
2 tbsp dried shrimp (soaked till soft and minced coarsely)
1) Marinade squid with rice flour and set aside for 30 minutes.
2) Heat wok with oil and deep fry squid for 2 minutes, drained and set aside.
3) Melt butter in a saucepan and saute minced ingredient and curry leaves till aromatic. Add dried shrimp and stir fry till fragrant. Add in curry powder and stir briskly to combine evenly for 2 minutes. Add in pre-fried squid and stir briefly, add sauce ingredients (add more water if you want more sauce). Stir around to coat the squid and the mixture well.
4) Serve hot with rice.