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Ingredients:
150g Prawn (peeled and deveined)
1pc Beancurd Sheet (clean with a damp cloth)

Seasoning:
Minced Garlic 1clove
Cornflour 1tsp
Egg White 1tsp
Sesame Oil 1tsp
Carrots (Diced)
Spring Onion and Chinese Parsley
Salt 1/4tsp
Pepper
Tapioca Flour/Cornflour (for sprinkling)

Method:

1.Dry prawns with kitchen towel, use the flat part of the knife and mashed the prawn, followed by using the back of the cleaver or knife to chop the prawn coarsely. Place onto a bowl , season with pepper, minced garlic, egg white, sesame oil and pinch of salt, follow by carrot, spring onion and Chinese Parsley,
stir in one direction vigorously until sticky.

2.Spread a layer of prawn paste on the beancurd sheet, brush some egg white on the sides, layer top with another beancurd sheet. Gently press to flatten, seal the sides. Sprinkle some tapioca flour /cornflour on both sides of the beancurd sheet.

3. Chill for 30 mins.

4. Heat oil and pan fry till golden brown and crispy. Serve warm.

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Ingredients

Marinate the chicken for 30 mins with:
2 tsp low salt soy sauce
2 tsp sugar
1/2 tsp salt
1 tsp chinese wine
1 tsp sesame oil
1 tsp chicken powder
2.5 tsp corn flour

Method

1. Cut the picnic ham to around 5cm square.

2. Lay 1 pc chicken over 1 pc ham alternately on a steaming plate with some ginger slices beneath the chicken. Steam for 15 mins over medium fire.

3. To prepare sauce :
1/2 bowl water + 2.5tsp corn flour
2 tsp sugar
1 tsp low salted soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp chinese wine

Cook over a sauce pan till thickened.

4. Garnish the plate with broccoli or green vegetables. Dish out the chicken / ham and lay on serving plate, pour the sauce over to serve.

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Recipe serves 4.

CONFIT OIL

Ingredients
500ml canola oil
5 sticks of lemongrass, use only the lower white portion, crushed.
10 bay leaves
10 kaffir lime leaves
10 sprigs thyme
20 cloves garlic, crushed
50g ginger, sliced
2 tsp ground white pepper
2 tsp ground coriander seeds
2 tsp fennel seeds

Add all ingredients, and steep at low heat for 2 hours. The bubbling should be gentle.

Leave to cool, strain and reserve oil. Oil can be kept in the fridge or freezer for up to 3 months.

BRINE SOLUTION

100g salt
100g brown sugar
1 litre water

Dissolve salt and sugar in water, chill the brine.

To speed up the chilling, use 700ml water and 300g ice.


PREPARATION

TROUT

4pcs x 100g trout fillet, deboned, skin off.
Brine trout in salt sugar solution for 45 mins. Leave this in the fridge while brining. Gently rinse off excessive salt in running water. Pat dry trout fillets. Place trout in a shallow tray and fully marinate in confit oil overnight in fridge.

Before cooking bring trout and oil to room temperature. Remove trout from oil and place on baking tray.

Preheat oven to 60 degrees, fan assisted mode. Bake for 20 - 25 minutes, brushing trout with the confit every 5 - 10 mins. The trout should not have changed colour, and resulting flesh should be tender and flake easily.


FENNEL CELERY ROOT PUREE

100g celery root
200g fennel
100g butter
50ml chicken stock
4 shallots
Salt and pepper to taste

Mince shallots
Chop celery root and fennel
Sautéed shallots until fragrant.
Steam celery roots, fennel, butter and shallots together for about 15 minutes until tender.
Blend in a blender and add chicken stock slowly to desired purée consistency.
Season with salt and pepper to taste.



SQUID INK SAGO CRACKERS

Half cup sago pearls
3 cups water
1 tbsp squid ink

Bring water to a boil. Add sago pearls and cook until the middle white spots in the pearls are minimal, while whisking regularly to prevent the pearls from sticking to the bottom of the pot. Strain and cool the pearls in running water. Allow the pearls to cool and water to drain off.

Pour back into a pot and add squid ink. Mix well. Spread sago pearls thinly over a silicon mat. Dehydrate in an oven or dehydrator at 65 degrees for 18 - 24 hours. Resulting sago should feel dry to the touch.

Heat oil to about 180 degrees. Add a small piece into the oil to test if it puffs up. It should take less than 10 seconds if the oil is hot enough. Fry in batches and do not attempt to fry a big piece at anytime as it can expand up to 4 or 5 times its original size!

Season with a blend of salt, smoked paprika, chilli powder or any flavoured spices.


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(Made about 90 seeds)

Ingredients for yam abacus
300g yam (weight after skin removed)
100g - 120g tapioca starch (estimation)
50ml boiling water (estimation)

For stir frying
10g dried shrimp (soaked and chopped likely)
2 cloves of garlic (minced it)
10g of dried cuttlefish(cut into thin strips and soak till soft)
40g minced meat
10g black fungus ( soaked and cut into thin strips)
25g dried mushroom (soaked till soft and slice thinly)
15g bean curd diced to small cube

Seasoning
2 tbsp oyster sauce
1 tsp like soya sauce
White pepper

For garnishing
Fried shallot
Chinese parsley

Method

1. Steam the yam till it softened. Use a fork to mash while it is still hot. Add half of the tapioca starch & knead the yam with the starch. Gradually add the starch in spoonful, till the dough is smooth & no longer sticks to your hand.

2.  Roll the dough and break it into a small bite size, use hand to roll them into a round shape. Use the end of chopsticks to make a dimple in the centre before boiling them.

3. Bring water to boil before adding abacus seeds. When the seed floats, let it simmer for another 1 minute.

4. Transfer the cooked abacus to cold water. After a minute, drain the abacus and coat the abacus with 3 tbsp of cooking oil to prevent sticking.

Frying the abacus

1. Heating up a wok, add 1 tbsp of oil, add in dried shrimp, minced garlic, cuttlefish, stir fry till fragrant.

2. Add in minced meat, black fungus, dried mushrooms, bean curd & seasoning. Lastly add in abacus and stir fry till combine. Season to taste.

3. Garnish with fried shallots & chinese parsley.


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Ingredients
6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper

Method

1. Marinate chicken thigh with all the seasoning for 2 hours.

2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.

3. Add dried squid and mushrooms, cook till fragrant.

4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.

5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.

6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.



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Ingredients

400g fresh prawn (de-shelled weight)
100g minced pork (with some fats)
125g water chestnut (diced)

Seasoning
1 egg (55g)
1 to 2 chinese parsley stem (finely chopped)
1 tsp sesame oil
1.5 tsp white pepper
1.5 tsp five spice powder
2 tsp sugar
3 tsp chicken powder
1 tbsp oyster sauce
1 tsp soya sauce
2 cloves garlic (finely chopped)
4 shallots (finely chopped)

For wrapping
1 big sheet of dried bean curd skin

Sauce for dipping
Sweet sauce
Chili sauce

Method

1. Cut the bean curd sheet to your desired size, set aside.

2. Use knife to smack the prawn. Mix it with minced meat and water chestnut.

3. Add in all seasoning. Stir the ingredients in one direction till mixed well. Set aside.

4. Use a damp cloth to gently rub on the surface of the bean curd skin to remove the salt, then scope up a spoonful of mix prawn paste onto the bean curd sheet, roll it up tightly, seal the edge and both ends. Repeat the same till all paste is finished.

5. Prepare a steaming pot with boiling water. Steam the roll for 5 minutes. Drained and let it cool completely before slicing. When it's warm, the bean curd sheet will stick to the bottom of the tray and tear easily.  Slice the prawn roll into chunks.

6. Prepare a wok with oil, oil must be enough to cover the prawn roll when fried. Fry till golden brown. Drained on paper towels.

7. Serve with sweet sauce and chilli sauce.

Side notes: The steamed prawn rolls can be stored in the freezer. Thaw before frying them. I made about 6 rolls for this recipe.




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Serve 4 to 5

Ingredients
4 cups chicken/fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups arborio rice/ basmati Rice
2 tomatoes, peeled, deseeded, diced
2 teaspoons smoked paprika
500g medium green king prawns, cleaned
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
10-20 white Clams, scrubbed
2/3 cup frozen peas

Direction:
Combine chicken/fish stock, 1 cup cold water and saffron in a a skillet over medium heat. Bring to the boil. Remove from the stock from the wok and set it aside.

Heat 2 tablespoons of oil in skillet over small-medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Add tomatoes, paprika and rice. Stir to combine. Using a spoon, spread mixture evenly over the base of pan.

Add half the stock mixture to the skillet and bring to boil over high heat. Shake pan to spread mixture across wok (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.

Add clams and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding prawns and peas with the last 1/2 cup stock (this will take about 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.

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Recipe serves 3 to 4 pax

Ingredients

2 pcs of salmon fillet (Approximately 300g each)
1 cup of green lentils, rinsed and soaked for 20 mins. Drain and set aside.
1 litre of homemade chicken stock
60g smoked bacon, diced
1 stalk of celery, diced
Half a carrot, diced
A handful of spinach
Some cherry tomatoes
Freshly grounded black pepper
Sea salt

Method

1. Render the bacon with some oil until fat is released and meat is browned.

2. Add carrot and celery and fry for a minute.

3. Drain the green lentils and fry for a minute before adding homemade chicken stock. Add salt and pepper to taste. Simmer until desired texture.

4. Add sea salt and black pepper on both sides of the salmon fillet. Drizzle olive oil on the skin. Place salmon fillet (skin on top) on baking paper and bake at 230 degrees for 10 mins on the highest rack.

5. Returning to the simmering lentils, add salt and pepper if desired. Reduce the stock before adding butter. The sauce should be slightly thickened. Set aside.

6. Remove salmon fillet from oven once the time is up. Set aside.

7. Stir fry some minced garlic with olive oil and salt. Switch off the fire before adding spinach. Stir until the leaves are wilted.

8. Plate spinach with salmon fillet and lentils at the side. Garnish with cherry tomatoes. Enjoy!

Note: If you are using commercial chicken stock, do not add salt. Taste before seasoning.


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Recipe for 2 adults and 2 kids

Ingredients

800g of broad kway tiao (bought from wet market)
8 pieces of Prawns (remove shell and devein)
1 medium-size sotong (cleaned and sliced into pieces)
200g lean meat (sliced to thin pieces)
100g sliced fish (optional, can use any fillet fish)
Fishcake (sliced)
A handful of cai sim
5 cloves of garlic, minced
2 beaten eggs
Half bowl potato starch mixed with water
About 1.5 litres of homemade chicken stock (refer to notes at end of recipe)


Method

  1. Marinate sliced lean meat with 1/2 tsp of salt, 1/2 tsp of light soya sauce, 1/2 tsp cooking wine, 1/2 tsp sesame oil, a dash of pepper  and 1 tsp of corn flour. Mix well and set aside or at least 30 minutes. 
  2. Heat wok with some oil on medium heat. Add minced garlic and fry till fragrant. Add kway tiao and use chopsticks to loosen. Add dark soy sauce and light soy sauce. Mix well and stir fry for about 5 minutes. Add more sauce if you want your Kway tiao darker. Fry A little longer if you want them charred. Remove and set aside.
  3. Heat wok with some oil. Stir fry garlic till fragrant. Add marinated lean meat. Stirfry till Pork is no longer pink. Add prawns and sotong and fry for 15 seconds. 
  4. Add in homemade chicken stock. Bring to a boil. Add caixin, marinated sliced fish and fish cakes. 
  5. Add seasonings: light soya sauce, oyster sauce, fish sauce, a little dark soy sauce for colour,  some pepper and a dash of cooking wine. Mix well. Taste and adjust accordingly to your taste.
  6. Thickened with potato starch water. Drizzle beaten eggs all around. Let it set for five seconds, then off heat and use spatula to gently stir.
  7. To serve, place some kway tiao on plate and pour sauce over. Serve immediately with green chilli.


To make chicken stock

To make homemade chicken stock, prepare 4 chicken carcasses and 1/2 dozen of chicken feet. Blanched chicken carcasses and chicken feet in boiling water to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in another pot. Prepare 3 stalks of spring onion, a thumb-size ginger (rinse and smashed) and 6 cloves of garlic (rinse and smashed). Placed into pot and add blanched chicken carcasses and chicken feet. Bring to a rolling boil for 10 mins and later to a gentle simmer. Simmer for an hour and remove to transfer to a thermal pot. You can simmer for a few hours if you don’t own a thermal pot.


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Ingredients:
- 500gm Pork Ribs/Spare Ribs/Prime Ribs
- Oil for deep frying
- Sesame Seeds/Spring Onion for garnish

Marinade :
- 1tbsp Light Soy Sauce
- 1tbsp Oyster Sauce
- 1tbsp Sesame Oil
- 2tbsp Corn flour
- 3tbsp Rice Flour
- 1tbsp All Purpose Flour/Plain Flour
- 1/4tsp Baking Soda
- 1 Egg - lightly beaten

Sauce:
2 tsp Instant Coffee Powder
2 tbsp sugar
3 tbsp water
(Mix well and leave aside)

Method:
  1. Wash the pork ribs, drain and place in a large bowl.
  2. Marinate the pork rib with all the marinade ingredients thoroughly. Leave it in the fridge for 4 hrs or best overnight.
  3. Heat up a wok, add in sufficient oil, reduce the fire to medium high. Once the oil is heated up, slowly add in the pork ribs one by one. Deep fry the ribs till golden brown and cooked, drain out the oil.
  4. In the same wok, heat up the coffee sauce ingredients till it becomes thickened. Add in the cooked pork ribs and toss evenly until well coated with the sauce. Adjust the taste with seasoning to suits you.
  5. Transfer to a serving plate and garnish with sesame seeds spring onion.
  6. Serve immediately.
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