Pan Grilled Spicy and Tangy Prawns

Grilled Honey Spicy Tangy Prawns.jpg

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

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.


Fried Brinjal With Tom Yum Paste

Fried Brinjal With Tom Yum Paste.jpg

3 long brinjals – cut into 3 cm in lengthwise (match stick)
(soaked in salt water )
200 g small prawns – shelled with tail intact

Salt to taste
1 tsp gula melaka/sugar

Sliced Ingredients
4 shallots
3 cloves garlic
1 fresh red chilli
4 small red chilli padi

1 inch galangal – bruised
2 stalks lemongrass – bruised

3-4 pieces kaffir leaves – shredded roughly
21/2 tbsp tom yum paste

1) Heat oil in a wok till hot and deep fry brinjals for 2 seconds, drained and set aside.
2) Heat 11/2 tbsp oil (from frying the brinjal) and sliced ingredients, galangal and lemongrass till aromatic, add in tom yum paste, stir to mix evenly and add in prawns. Continue to stir fry for 1-2 minutes, add in brinjal, kaffir leaves and toss briskly to well coated with the paste.
3) Season with sugar and salt, taste accordingly and adjust to your preference. If too dry, add a bit of water, stir to combine evenly and dish to serving plate.

Fried Tom Yum Tang Hoon

Fried Tom Yum Glass Noodle.jpg

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

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.

Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Fried Tom Yum Sotong/Squid

Fried Tom Yum Sotong.jpg

500 g sotong – cleaned and cut into rings
(coat with 1 tsp of corn flour)

1/2 green capsicum
1/2 red capsicum
3 pieces galangal
4 shallots – bruised
3 cloves garlic – bruised
1 big onion – cut into 8
1 tomato – quartered
Red/green small chilli padi (opti0nal)
100 g oyster mushroom
1 tbsp chilli paste
1 piece Knorr Tom Yum cube/paste (mix with 1 tbsp water)

Sauce Ingredients
1 tsp osyter sauce
50-100 ml water
1 tbsp sugar
1 tsp fish sauce
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Juice of 1/2 lime (adjust to your taste)
Salt (optional)

1) Bring a pot of water to a boil, add in the sotong and blanched for 1minute,  drained and soaked in cold water for 1 minute. Drained and set aside.
2) Heat wok with 1 tbsp oil, add in onion, lemongrass, shallot, garlic, galangal, chilli paste and saute till aromatic and onion is just soft. Add in kaffir leave, capsicums, tom paste and stir to mix well. Add in water, mix well, covered and simmer for 3 minutes. (add more water if you want more gravy).
3) Add in oyster mushroom, tomato and sauce ingredients. Taste accordingly and adjust to your preference. Add in blanched sotong and lime juice. Stir to mix well and simmer for a further 1 – 2 minutes (do not over cooked or the sotong will becomes rubbery).
4) Serve hot with rice.

Claypot Tom Yum Tang Hoon (Glass Noodle) With Prawns

Claypot Tom Yum Tang Hoon With Prawns.jpg

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

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.

Fried Tom Yum Noodles

Fried Tom Yum Noodle.jpg

1 packet San Remo Vermicelli –  Cook in boiling water with some oil and salt till ala dente, drained and set aside)
Chopped coriander leaves for garnishing

3 kaffir leaves
1 stalks lemongrass – bruised
3 slices blue ginger
5 small chilli padi or (2 fresh red chilli – halved if want less spicy)
1 big onion – sliced
3 cloves garlic – sliced
3 pieces coriander roots

12 medium prawns – shelved, deveined with tail intact
2 sotongs – cut into rings
100 g chicked breast meat – sliced (season with a bit of salt and corn flour)
6 fish ball – sliced
1 bowl beansprout (optional)
8 pieces straw mushrooms – halved
1 king oyster mushroom – sliced thinly

2 eggs – make into thin omelette and cut into strips

Sauce Ingredients
4 tbsp tom yum paste
1 tsp soy bean paste
6 tbsp water
1/2 tbsp sugar
Lemon juice to taste
Salt to taste
1 tsp fish sauce

1) Heat oil in a wok and saute onions till aromatic, add in sauce ingredients, kaffir leave, lemongrass, blue ginger, coriander roots, chilli and bring to a boil. Lower heat and add in chicken meat, prawns, fish ball, assorted mushrooms and sotong. Bring to simmer for 1 minute.
2) Add in vermicelli and bean sprout, toss well with a pair of chopstick until noodles are well combined with the sauce.
3) Place noodles in a serving plate and top with coriander leaves and omelette strips.

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.

Braised Chicken Feet With Tom Yum Paste/Chicken Feet

Braised Chicken Feet With Tom Yum Paste.jpg

Braised Chicken Feet
Braised Chicken Feet.jpg

20 chicken feet (cut off claws)
Oil for deep frying
2 tbsp oil
4 shallots – sliced
10 cloves garlic
1 star anise
2 stalks lemongrass
2 inch galangal
3-4 kaffir leaves
6 dried chillies – cut into halves
1/2 tsp szechuan peppercorns
6 dried mushrooms – soaked till soft
2 tsps corn flour – mixed with 2 tbsp water

Seasoning Ingredients
1 tsp white pepper
1 tbsp light soy sauce
2 tsps dark soy sauce

Sauce Ingredients (combined)
800 ml chicken stock
1 tbsp dark soy sauce
2-3 tbsp tom yum paste
2 tsps light soy sauce
2 tsp sesame oil
2 tsp shaoxing jiu
1 tsp Rose wine
1/2 tsp pepper
1/2 tsp five-spice powder
1 tbsp oyster sauce

1) Marinade chicken feet with seasoning ingredients for at least 2 hours.
2) Heat wok with enough oil for deep frying until hot. Put in chicken feet and cover the wok to avoid oil splattering. Deep-fry the chicken feet for 5 minutes or until golden brown. Drain from oil and soak in cold water for 1/2 hour. Drain.
3) Heat wok with 2 tbsp oil and lightly brown shallots and garlic. Add star anise, dried chillies, lemongrass, galangal, kaffir leaves and peppercorns and return chicken feet to the wok. Toss briefly for 2 minutes.
4) Put chicken mixture into earthen pot/crock pot and add combined sauce ingredients. Cook on medium heat for 1 hour. Add the mushrooms and continue to slow cook, stirring occasionally, for 11/2 hours or until chicken feet is tender.
5) Thicken sauce with corn flour mixture.


For normal version, omit tom yum paste, kaffir leave, lemongrass & galangal