Fresh Cockles With Spicy Tangy Chilli Garlic Sauce


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

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.


Chicken With Lemon & Basil Leaf

Chicken Lemon & Basil Leaf.jpg

1/2 chicken – cut into bite size
1 tbsp corn flour
1 egg
1 tsp white pepper

1/2 lemon – sliced
1 cm cinnamon stick
50 ml water
100 ml fresh orange juice
1 piece pandan leaf

1 tbsp custard powder (mix with 2 tbsp water)

1 tbsp sesame oil
2 sprigs basil leaf
Salt & sugar to taste

Lemon strips and basil leaves for garnishing

1) Marinade chicken parts with pepper, some salt & corn flour. Set aside for 30 minutes. Deep fry till crisp and golden brown. Drain and set aside.
2) Bring water to a boil in a small pot. Add in orange juice, lemon, pandan leaf & cinnamon stick. Simmer over low heat for 20 minutes. Add in sesame oil, salt & sugar to taste. Stir to mix well and thicken with custard powder. Stir to mix well. Finally add in basil leaves and stir well.
3) Drizzle over fried chicken and garnish with lemon strips and basil leaves

Crispy Seabass In Tangy n Spicy Sauce

Seabass In Tangy & Spicy Sauce.jpg

1 sea bass (cleaned, scaled and butterfly)
4 shallots – sliced thinly
1/2 cup of pudina leaves
Oil for deep frying
Crispy tempura flour (for coating the fish)

Marinade Ingredients
1 tsp salt
1/2 tsp white pepper
1 tbsp corn flour

Sauce Ingredients
3 tbsp lemon juice
1 tbsp sugar
1 tbsp honey
1 tbsp fish sauce
2 tbsp plum sauce
4 cloves garlic – mince finely
5 green & red chilli padi – minced
3 pieces kaffir leave – sliced finely

1) Rinse fish and pat dry, season with marinade ingredients and set aside for 30-40 minutes.
2) Coat fish with tempura flour and deep fry till crisp and golden. Drained and transfer to serving plate.
3) Combine all sauce ingredients well and drizzle over fried fish. Sprinkle slice onions and scatter with pudina leaves.

Sweet & Sour Chilli Crabs

Sweet & Sour Chilli Crab.jpg

4-5 flower crabs/mud crabs
1 fresh red chilli – sliced
6 slices ginger – cut into thin strips
3 cloves garlic – minced
3 shallots – sliced thinly
2 tomatoes – quartered
3 eggs – beaten lightly
3 stalks spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves – cut into 2 inch in lengthwise

Sauce Ingredients
41/2 tbps tomato sauce
2 tbsp Lingham Chilli sauce
1 tbsp oyster sauce
1 tbsp white vinegar
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
4 chilli padi blended with 125 ml water (use fresh red chilli if it is too spicy to your taste)

1) Clean crabs and cut into four. Coat with some corn flour and deep fry till colour changes. Drained and set aside.
2) Heat oil in a wok and saute ginger, garlic and shallots until fragrant. Put in the sauce ingredients, mix well and simmer for 2 minutes. Add in the crabs, stir to mix and combined well with the sauce. Cover wok for about 3 minutes. Uncover and stir briskly once again. Pour in beaten eggs, add spring onions, chilli, stirring to mix with sauce.
3) Dish out to serving plate and garnish with coriander leaves and serve hot with rice or mantau/toasted bread.

Steamed Fish With Spicy Garlic & Soy Beans Paste

Steamed Fish in Bean Sauce.jpg
Steamed Fish Head In Spicy Garlic Bean Paste.jpg                     Steamed Fish Head (without black bean paste)

1 fresh sea bass – butterfly
A handful of  of chopped spring onions and coriander leaves
1 red chilli – sliced thinly
1 tbsp sesame oil

Sauce Ingredients (combined together)
1 tbsp black bean paste
1 tbsp yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu

1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.

Sweet & Tangy Dry Fried Prawns (Har Lok)

Har Lok 1.jpg
Har Lok 2.jpg

1/2 kg big prawns or 1 kg medium prawns
1 stalk spring onion – shredded
1 red chilli – sliced into strips

Seasoning sauce
2 tbsp dark soy sauce
1 tsp salt
1 tbsp corn flour

Sauce Ingredients (mixed together)
5 tbsp light tomato ketchup (add chilli sauce if you want spicy)
4 tbsp Lea & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce

1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the  juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.

Fried Fish In Spicy Sweet Soy Sauce

Fried Fish In Spicy Sweet Soy Sauce.jpg

5-6  ikan kembong/selar any type of fish
(1/2 tsp salt, 1 tsp turmeric powder, 1 tbsp corn flour)

1 stalk coriander leaves – chopped
1 red chilli  – sliced
1/2 red onion – cut into rings

3 cloves garlic – minced
1/2 red onion- sliced
1 red chilli – sliced
6 slices – cut into thin strips
2 stalks lemongrass – white part – sliced

Sauce Ingredients (combined together)
1 tbsp Lingham Spicy chilli sauce
3 tbsp light soy sauce
1 tbsp Spicy Kicap Manis
1 tbsp Kicap Manis
1 tsp sugar
11/2 tbsp white vinegar (adjust to your taste)
50 ml water
1 tsp corn flour

1) Cleaned fish and remove innards. Marinade with  salt, turmeric powder and corn flour for about 20-30 minutes. Deep fry till crispy, drained and set aside.
2) Heat oil in a wok and saute minced garlic, onion, ginger,  lemongrass and chilli till fragrant. Add in the sauce ingredients and bring to a boil. Lower heat and simmer for about 1 – 2 minutes till sauce thickened.
3) Add in fried fish and continue to simmer for a further 2-3 minutes. Add more water if you wants more gravy and adjust seasoning to your preference.
4) Transfer to a serving plate and top with coriander leaves, chilli and onion.

Crispy Chicken In Honey Plum Sauce

Crispy Chicken In Honey Plum Sauce

1 kampong Chicken /2-3 chicken legs
Adequate Crispy tempura flour for coating

Seasoning Ingredients
1 tbsp honey
1/2 tsp each, salt and 5-spice powder
2 tbsp light soy sauce
1 tsp corn flour
1 tsp dark soy sauce

Honey Sauce Ingredients
Stock from steaming the chicken (about 450 ml)
2 tbsp honey
11/2 tbsp vinegar
1 tbsp tomato sauce
2 tbsp plum sauce
3 salted plums – mashed and removes seeds
1 tbsp kicap manis
1 tbsp oyster sauce
1 tsp Knorr All-In-One Seasoning powder
1 tbsp corn flour
1 tbsp brown sugar
(Mixed together and bring to a boil in a small saucepan until sugar has dissolve. Adjust taste accordingly, it should taste tangy & sweet)

1) Cleaned chicken thoroughly and removes guts and flatten chicken by using a scissors to cut through the cavity of the neck and in between the 2 breast meat or you can halved the chicken.
2) Marinade with seasoning ingredients overnight or at least 6-8 hours. Steamed over rapidly boiling water till chicken is cooked thorough.  Remove and set aside to for 20-30 minutes.(Retain the water from steaming to make sauce).
3) Once chicken is dry enough, coat with crispy tempura flour and  deep fry in hot oil till golden and crispy. Drained, and set aside.
4) Cut the fried chicken into bite size and arrange on a serving plate. Pour/drizzle the prepare sauce over the chicken.
5) Serve hot.

Pineapple Prawns Curry With Salted Fish

Pienapple Prawns Curry

Pineapple Prawns Curry 1.jpg

1 kg medium prawns – shelled and left the tail intact
1 pineapple – sliced
8 long beans – cut into 3 inch in lengthwise
1 brinjal – cut into 3 inch in lengthwise and halves
1 big tomato – quartered
5 pieces salted fish bones (threadfin) soaked in hot water for 20 minutes
2 sprigs curry leaves
3 pieces kaffir leaves
1 piece bay leave
5 small green chilli padi
1 tbsp tamarind paste (mixed with 250 ml water)
Salt and sugar to taste
250 ml Kara coconut milk
1 tbsp tomato sauce
3 tbsp Benefit Coco Premium Coconut Cooking Oil

Blended Ingredients
8 shallots
4 cloves garlic
3 red chillies
4 red chilli padi
15-20 pieces dried chillies (soaked in hot water and cut)
1 inch galangal
1 inch ginger
1/2 inch turmeric
3 pieces candlenuts
1 tbsp fish curry powder
2 stalks lemongrass
1 tsp oil
100 ml water

1) Heat oil in wok and saute blended ingredients and tomato sauce till aromatic and oil separates. Add salted fish, brinjal, long beans, pineapple. Stir tocombine with the rempah evenly and add tamarind water and bring to a boil, lower heat to medium low, covered and simmer for 5-8 minutes.
2) Add kaffir leaves, curry leaves, bay leave,  half of the coconut milk and continue to simmer till vegetables is soft.
3) Add prawns, tomato, green chilli padi and remaining coconut milk (add more water if gravy is too thick). Season with salt and sugar and continue to simmer till prawns is just cook.
4) Serve hot.



Sambal Tom Yum Prawns

Sambal Tom Yum Prawns.jpg

1/2 to 1 kg big/medium prawns (tiger prawns) – cleaned  and deveined
2 tbsp mayonnaise
3 pieces kaffir leaves – sliced finely

Seasoning ingredients
1 egg
1 tsp salt
1 tsp pepper
31/2 tbsp corn flour

Sliced finely Ingredients
3 stalks lemongrass
1 torch bungan kantan
3 pieces kaffir leaves

Sauce Ingredients
3 tbsp tom yum paste
1 tbsp oyster sauce
1/2 tbsp abalone sauce
1 tbsp fish sauce
60-80 ml water
3 tbsp lime juice
11/2 tbsp honey

1) Marinade prawns with seasoning ingredients for 20 minutes. Deep fry till shell turns pinkish, drain and set aside.
2) In a clean wok, heat 1 tbsp oil and saute sliced ingredients, tom yum paste until fragrant. Add water and simmer till gravy thickened. Season with fish sauce, oyster & abalone sauce, honey and prawns, stir to mix evenly over low heat for 1 minute.
3)  Remove from heat and stir in mayonnaise and lime juice. Taste accordingly and adjust to your prefer taste (add sliced chilli padi if want more spicy). Toss briefly to well mix and coated with the gravy. Transfer to a serving dish & top with shredded kaffir leaves.