Steamed Marmite Egg With Prawn Abalone

Steamed Egg 1.jpg

Steamed Egg.jpg

8 medium prawns – shelled, cut at the back to butterfly
150 g fish paste
8 hard boiled quail egg – shelled
4 eggs
16 shreds black mushroom

1 tsp salt
1/2 tbsp Hua Tiao Jiu
1 tsp sesame oil
350 ml chicken stock/water
1 tsp light soy sauce
1/2 tsp Marmite Yeast Extract
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
250 ml chicken stock/water
1 tbsp Marmite Yeast Extract

1) Divide the fish paste to 8 portions. Sprinkle prawns with little corn flour and spread a portion of the fish paste on the prawn and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions/
2) Beat the eggs and add in seasoning ingredients, sieve and pour into a heatproof bowl/plate and steam over low heat for 12 minutes or until the egg is half done. Arrange the prawn abalone in the bowl and continue to steam over low heat for about 8 minutes or until the egg is cooked.
3) Bring sauce ingredients to a boil, stir lightly and gently pour the gravy on the egg. Topped with scalded broccoli and sliced cherry tomato. Can be served as soup.

Spicy Honey Marmite Prawns

Spicy Honey Marmite Prawns.jpg

Spicy Honey Marmite Prawns 1.jpg

Spicy Honey Marmite Prawns 2.jpg

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

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.

Steamed Marmite Scallops & Minced Meat Wrapped With Daikon

Scallops Wrapped withj Daikon
Marmite Scallops
Marmite Scallops 1
Marmite Scallops Minced Meat
2 daikon – Use the middle section of the daikon, pare the daikon, then trim into a baton like shape 2 inch. Use a cleaver or knife parallel to the daikon, cut a long continuous sheet around the length of the daikon

100 g  minced chicken meat – season with salt and corn flour
100 g minced prawn meat – season with corn four
3 fresh water chestnut – minced coarsely and squeeze out excess water
1/2 egg white
1/2 tsp chicken powder
1 tsp marmite yeast extract

6-8 pieces fresh scallops – halved
Some wolfberry

Dipping sauce
1/2 tbsp Marmite Yeast Extract
Stock from steaming

2 tbsp corn flour

1) In a deep pot boil water with a bit of oil and salt, add in daikon sheets and blanch for 1 minute, drain and soaked in ice water.
2) In a mixing bowl, add in minced meat, prawns, water chestnut, marmite,  chicken powder and egg white, mixed well to form a firm and smooth paste. (Lift mixture with the hand and throw forcefully into the bowl continuously for 1 minute)/ Shape into balls and set aside.
3) Take a piece of daikon sheetm sprinkle with a bit of corn flour, place the meat ball in the centre and wrapped over. Place a piece of scallops on top. Do the same to the rest till finished.
4) Place all the wrapped daikon in a greased steamer plate and steamed over rapidly boiling water for 10 minutes. Drain liquid from dish , strain and add in the 1/2 tbsp marmite, mix well, bring to a boil  and set aside as dipping.
5) Arrange steam daikon balls neatly on a serving dish and drizzle some dipping sauce over it. Top with wolfberry.

Crispy Fried Spiced Drumstick

Crispy Fried Spiced Drumstick.jpg

Crispy Drumstick.jpg
12 drumsticks – washed and pat dry, using a fork to poke the thicker part of meat

200 ml fresh milk
1 tsp salt
1/2 tsp pepper

Marinade Ingredients
2 tbsp minced garlic
1 tbsp red chilli powder
2 tbsp Masala powder
1 tsp turmeric powder
1 tsp salt
1/2 tsp pepper
1 tbsp oil
1 tbsp corn flour
1/2 egg white

Flour Coating Mixture (combined)
100 g self raising flour
1 tsp baking powder
50 g rice flour
1/2 tsp salt
1/2 tsp pepper

150 g bread crumbs

2 eggs – lightly beaten

1) Soaked drumstick with fresh milk and refrigerate for about 1  hour or more.
2) Remove drumstick from milk  and place on a steaming plate. Steam over rapidly boiling water for 30 minutes. Remove from steamer and set aside to cool.
3) Just before deep frying, coat drumstick with flour mixture, egg wash and coat with bread crumbs, press lightly and set aside for 10 minutes.
4) Deep fry in hot oil till crispy and golden in colour, drain well and serve hot.


Black Chicken Siew Mai and Balls With Honey Tomato Salsa

Black Chicken Siew Mai With Honey Tomato Salsa.jpg

Black Chicken Siew Ma With Honey Tomato Salsa 1.jpg
Black Chicken Siew Mai.jpg

Ingredients A
1 Black chicken – deboned and minced finely
4 fresh water chestnut – minced coarsely
4 pieces dried shitake mushroom – soaked till soft and chopped coarsely
100 g prawns – minced finely
Wanton skin (square/round type)

Seasoning B
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 egg white
1/2 tsp chicken powder
1 tsp corn flour

2 tbsp carrots – minced finely

1) Season A with B and 1 tsp corn oil. Beat the mixture with a spoon and refrigerate the mixture for 20-30 minutes.
2) Put about 2 tsps of the filling in the centre of the wanton skin and gather the edge of the wrapper to the top, letting it pleat naturally.
3) Place the dumplings in greased steaming plate and sprinkle tops with minced carrots. Steamed for 12 – 15 minutes.
4) The balance of the mixture, make into round balls and deep fried till crispy and golden. Drain and set aside.
5) To Serve : Thread steamed siew mai and balls into skewer and serve with Honey Tomato Salsa Sauce

Honey Tomato Salsa Sauce
120 g fresh tomato – diced
30 g chopped red onion
10 g  chopped parsley
5 g mint leaves – sliced
15 ml olive oil
Dash of salt and pepper
Juice of 1/2 lemon
1 tbsp Huiji Honey

1) Combine ingredients in a mixing bowl, mix well. Add in seasoning and set in chiller for 45 minutes.
2) Serve with Siew Mai and fried balls.

Laksa Lemak

Laksa Lemak

Laksa Lemak 1.jpg

1.5 kg Laksa Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
300 g medium prawns – shelled with tail intact
1 bunch Daun kesom
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)

For Gravy
Blended Ingredients
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
1 inch toasted belacan
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
1 tbsp coriander powder
2 tbsp curry fish powder
10 shallots
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil

350 ml coconut milk (I use Kara brand)
2.5 ml water
2 pieces pandan leaves – tied into a knot
Salt to taste
2 tbsp gula melaka
1 tbsp sugar
1 cube ikan billis stock

1) Heat oil in a wok and stir fry blended ingredients with curry leaves till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with  2 litre water, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in Daun kesom, 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 300 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some laksa noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, tau pok and long beans. Sprinkle with shredded daun kesom and the fried season rempah (1/4 of the rempah).

Honey Oreo Chiffon Cake

Honey Oreo Chiffon Cake.jpg

Oreo Chiffon Cake.jpg

Oreo Chiffon Cake 1.jpg
Yolk Mixture
6 egg yolks
30 g castor sugar
90 ml corn oil
110 ml fresh milk
2 tbsp Huiji Honey
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp salt
155 g Cake flour
(Sieve flour, salt and baking powder 2 times)

6 egg whites
70 g castor sugar
3/4 tsp cream of tartar

5-6 pieces of oreo biscuit  (remove cream) and crushed into pieces (not too fine)
7-8 whole cookies with peanut cream
23 cm tube pan

1) In a large mixing bowl, stir well egg yolk, vanilla essence, sugar, honey with a hand whisk . Add in milk and corn oil, stir well again to combine. Add in flour mixture and stir to well mixed.
2) In a clean mixing bowl, whisk egg whites and cream of tartar till frothy with an electric hand mixer, gradually add in sugar and whisk till stiff peaks form.
3) Add 1/3 of the meringue into yolk mixture, fold well with a rubber spatula. Then fold in the rest of the meringue  till well combined till no white streaks remain. Lastly add in crushed cookies and gently fold the mixture well again.
4) Place peanut oreo cookies at the bottom of a 23 cm tube pan and gently pour the batter onto it. Bake at 170 C  pre heated oven for about 40 minutes.
5) Invert the cake pan immediately on a cooling rack to cool completely before remove it from the pan.

Black Koo – Kueh (Black Glutinous Flour and Coconut)

Ku Kueh

Ku Kueh 2

Ku Kueh 3

For the Skin/Dough
100 g sweet potato – steamed and pureed
150 g black glutinous flour
1 tbsp sugar
2 tbsp corn oil
120 ml water (add slowly and could be less)

1) Mix all the ingredients together until you get a smooth dough. Pinch about 20 g of dough (depending on the size of the mould) flatten it with your palm, add a tsp of coconut fillings and wrap it up. Insert wrapped dough into well coated with flour mould and knocked it out and place on a piece of oiled banana leaf. Repeat till all dough is used up.
2) Steamed in medium heat for 10-15 minutes, oil the surface to prevent sticking.

Coconut Fillings
150 g shredded white coconut
50 g gula melaka
10 g brown sugar
3 tbsp water

1) Place the coconut in a saucepan. Add the sugar and cook under low heat, stirring until well combined. Add the water and continue stirring til almost dry. Dish out and leave it aside to cool down before using.

Claypot Egg Tofu

Claypot Egg Tofu.jpg

Claypot Egg Tofu 1.jpg

2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)

150 g chicken minced meat
100  g small prawns
(marinade with a bit of corn flour and salt )

2 cloves garlic – minced
1 egg – beaten lightly

5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced

Sauce Ingredients
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water

1 tsp corn flour – mixed with 2 tbsp water

1 tbsp chopped spring onions

1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer  till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.

Baked Brinjal With Curry Potatoes and Minced Meat

Baked Brinjal

Baked Brinjal 1.jpg

8-10 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)

Shredded White Chedder Cheese (optional)

Fillings Ingredients
2 potatos – diced
white parts of the brinjal – diced
150 g minced chicken meat/pork
1/2 big yellow onion – diced
1 sprigs curry leaves
2 tbsp meat curry powder (mixed with some water to make a paste)
Salt to taste
1 tsp sugar
3 small chilli padi – sliced thinly
50 ml water

1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute onions and curry leaves till aromatic and translucent, add in curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce and oyster sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with chedder cheese and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.