Claypot Curry Prawns Tang Hoon

Claypot Curry Prawns Tang Hoon.jpg

Claypot Curry Prawns.jpg

Claypot Curry Prawns 1.jpg

Ingredients
12 big prawns – washed , deveined and trimmed feelers
1/2 packet chicken curry paste
2 tbsp fish curry powder
2 sprigs curry leaves
4 shallots – sliced
2 cloves garlic – sliced
2 stalks lemongrass – bruised
3 red fresh chillies – halved
100 ml coconut cream
1.5 litre chicken stock

150 g tang hoon (glass noodle) – washed and soaked
Salt to taste
1 tsp sugar
1 tbsp light soy sauce

Method
1) Heat claypot with some oil, add in curry leaves, lemongrass, shallots, garlics, chilli and saute till aromatic. Add in curry powder and paste and continue to stir fry till well mixed and oil separates. Add in chicken stock and bring to a boil. Add in tang hoon, and prawns. stir to mix and covered, simmer over low heat for 8 minutes.
2) Add in coconut cream and stir to combine well, add more water if it is too dry, season with salt, sugar, light soy sauce, adjust taste to your preference, give it a good stir and Continue to cook for 5 minutes.
3) Serve hot.

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Braised Tau Kee With Minced Chicken Meat and Mushrooms

Braised Tau Kee With Minced Chicken Meat and Mushrooms.jpg

Braised Tau Kee With MInced Chicken Meat.jpg

Ingredients

2-3 pieces tau kee (fried bean curd stick) cut into 21/2 inch in lengthwise and soaked in hot water for 5 minutes – drained and set aside
1/2 cup black fungus – soaked in water till soft
8 pieces small shitake mushrooms – soaked in water till soft
12 pieces dried lily buds – soaked till soft and tied into knot
120 g minced chicken meat/pork (season with a bit of salt and corn flour)
6 cloves garlic

50 g tung fen (glass noodle) soaked in water till soft
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
400-500 ml chicken stock
1 tsp sesame oil
1/2 tsp white pepper

Method
1) Heat oil in a wok and saute garlic till a bit brown, add in minced meat and fry till opaque, add in mushrooms and stir fry for 5 minutes till aromatic.
2) Add in black fungus, dried lily bud, tau kee and sauce ingredients. Bring to a boil, transfer to a heated claypot,  cover, and simmer over low heat for about 20-25 minutes.
3) Add in the tung fen and cook for another 8 minutes. Thicken with corn starch and stir to well combined. Taste accordingly and adjust to your preference.

Fried Tom Yum Tang Hoon

Fried Tom Yum Glass Noodle.jpg

Ingredients
200 g tung fen (glass noodle) – soaked till soft
120 g chicken breast meat – sliced thinly
1 medium squid – cut into rings
8 medium prawns – shelled and deveined
1/2 cups bean sprout
1/2 big onion -sliced
3 pieces kaffir leave – sliced into strips
4 cloves garlic – minced
1 tsp light soy sauce
1 stalk coriander leave – chopped coarsely

Chicken marinade sauce
1 tsp light soy sauce
1/2 tsp sesame oil
Pinch of salt
1 tsp corn flour

Sauce Ingredients
21/2 tbsp tom yum paste
1 tsp abalone sauce
1 tsp fish sauce
Juice of 1/2 lime
Pinch of salt (optional)
Dash of pepper
50 ml water

Sambal Belacan

Method
1) Season chicken meat with marinade sauce and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in kaffir leaves, onions, toss till onions soften.
3) Add in sauce ingredients, stir to mix evenly. Add in chicken, prawns and squid, break the chicken pieces up as you stir fry. Mix them up with the paste and keep stirring until meat turns opaque.
4) Add in tang hoon, toss to mix evenly, keep tossing and sprinkle more water if it is too dry. Add in bean sprout, salt, pepper, scoop the tang hoon over the bean sprout and cook for a further 1 minute. Toss and mix everthing together well.
5) Drizzle the light soy sauce at the side of the wok, toss to mix well. Taste accordingly and adjust to your preference.
6) Dish out to serving plate and topped with coriander leaves. Serve hot with Sambal belacan.

Claypot Tom Yum Tang Hoon (Glass Noodle) With Prawns

Claypot Tom Yum Tang Hoon With Prawns.jpg

Ingredients
150 g glass noodles
(soaked till soft, drain and set aside)
12 fresh medium prawns
Coriander leaves
1 tomato – quartered
2 fresh red chilli – slit
4 small red/green chilli padi

1 big onion – sliced
4 cloves garlic
2 stalks lemongrass – bruised
4 pieces kaffir leaves
Coriander root
2 inch galangal – bruised

Sauce Ingredients
2 tbsp Knorr tom yum paste
1 tsp Knorr Hao Chi All-In-One Seasoning powder
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
Juice of 1 lime
500 ml prawns stock or chicken stock
1 tbsp sugar
1 tsp mixed black & white pepper

Method
1) Trim and discard sharp edges of the prawns and deveined.  Coat with some corn flour.
2) Heat oil in a claypot and saute onion till soft, add in garlic, galangal, lemongrass, kaffir leaves, coriander root and continue to fry till aromatic. Add in the sauce ingredients, tomato and bring to a boil. Lower heat and continue to simmer for 2 minutes. Taste accordingly and adjust to your preference.
3) Add in tang hoon and arrange the prawns on top of the tang hoon. Cover claypot with lid and simmer over low to medium high heat for 2-3 minutes.
4) Open the lid and using a chopstick to stir through to coat the tang hoon evenly. Cover again  and cook for another 1-2 minutes or until tang hoon have just absorbed all the liquid and prawns is just cook. (add some water if you want more gravy).
5) Garnish with coriander leaves and small chilli padi. Serve in claypot while still hot.

Seafood Tang Hoon With Tom Yum Paste & Black Pepper Sauce

Seafood Vermicelli With Tom Yum Paste & Black Pepper Sauce.jpg

Ingredients
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

Stock Ingredients
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

Method
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.

Steamed Tofu With Crabmeat & Tang-Hoon (vermicelli

Steamed Tofu With Crabmeat & Tung-fen.jpg

Ingredients
1 big firm tofu
250 g Nai Bai (blanched in boiling water with salt, sugar and oil for 2 minutes) drained and set aside)
1 tbsp shredded carrot
2 pcs dried shitake mushrooms (soaked till soft and chopped coarsely)
3 tbsp crabmeats
10 g tang hoon (soaked till soft and cut into 1 inch in lenght-wise)
1 tsp corn flour
1/2 egg white
1 tbsp wolfberry
1 tbsp minced garlic

Seasoning ingredients
Salt to taste
1 tsp mushroom granules
pepper to taste
1 tsp corn flour
1/2 tsp Knorr All in seasoning powder

Sauce Ingredients (Gravy)
1 tbsp oyster sauce
1 tbsp mushroom sauce
1 tbsp abalone sauce
1 tbsp light soy sauce
Pepper to taste
50 ml water
11/2 tsp corn flour (mixed with 1 tbsp water)
( Heat 1 tsp oil in a saucepan and saute garlics till fragrant, add sauce ingredients and bring to a boil. Once sauce thickens, off heat.)

Method
1) In a mixing bowl, mash tofu with a fork, add in carrots, mushrooms, tang-hoon, crab meat, egg white and seasoning ingredients. Blend well and pack the mixture firmly into a steaming bowl.
2) Steamed over rapidly boiling waterm for about 20-30 minutes. (mixture will become firm). let it cool for 15 minutes before un-moulding.Run a butter knife around the edge. Cover with a plate and turn upside down. Gently shake it until tofu comes off.
3) Garnished with blanched vegetables (of your choice) and ladle gravy over it. Topped with wolf berry and serve hot.

Fried Tang Hoon With Black Pepper Sauce

Fried Tang Hoon With Black Pepper Sauce.jpg

Ingredients
250 g tang hoon (vermicelli) – soaked till soft, drained and set aside
1 big onion – sliced
4 cloves garlic – minced
120 g french beans – sliced into strips
1/2 carrot – cut into strips
120 g tau pok – fried and cut into strips
120 g chicken meat/pork – sliced
2 eggs – lightly beaten
50 g small prawns
50 g squids – cut into ring
3 stalks of baby kailan
1 cup of shredded cabbage
1 red chilli – sliced thinly
1 tbsp roasted peanuts – pound coarsely
Crispy salted fish (optional)

Sauce Ingredients
1 tsp dark soy sauce
1 tsp fish sauce
250 – 300 ml chicken stock
2 tsp sesame oil
1 tbsp light soy sauce
1 tbsp oyster sauce
21/2 – 3 tbsp black pepper sauce (I used Sing long brand)

Method
1) Heat oil in a wok, stir fry onion and garlic till fragrant and onion turns translucent. Add  in beaten eggs and scramble till bubbles appear. Add  french beans, carrots and kailan and stir fry for 1-2 minutes.
2) Add meat and prawns and cook till meat turns opaque, add in sauce ingredients and bring to a slow boil for 2 minutes. Add tang hoon, tau pok and shredded cabbage, stir to mix evenly with a pair of chop sticks. Let it simmered for about 2-3 minutes. Give all ingredients a final stir and sprinkle with sesame oil.
3) Transfer to serving plate and topped with peanuts, crispy salted fish and red chilli. Serve hot.