Sambal Chili Gravy Prawns

Ingredients:

800 g prawns

4 onion
1 lemongrass
10 dried chili, soaked and drained or to taste
3 cloves garlic

5 tbsp oil
1 tbsp tamarind bulb with 1/2 cup water
1 tsp belacan (toasted dried shrimp paste)
2 ½ tsp salt or to taste
1 tsp sugar or to taste

Method:

Blend together onion, lemongrass, chili and garlic to fine paste.

In a wok or deep saute pan, heat oil over medium high heat and saute blended mixture for 5 minutes or till fragrant.

Add-in prawns and stir-fry for 2 minutes or till turn into pink color.

Pour-in tamarind water and bring to simmer.

Seasoning with the remaining ingredients and let simmer for another short while till cooked thoroughly.

Dish up and ready to serve with steamed rice, bread or cooked noodles.

CuttleFish Salad

Ingredients:

2 large dried cuttlefish
2 L cold water
2 tbsp potassium carbonate & sodium bi-carbonate solution (kan sui)

300 g young water convolvulus (sayur kangkung can be added)
3 tbsp sesame oil

hot boiling water for blanching
ice cold water for quenching

Sauce Ingredients (mix all together thoroughly):

2 tbsp hoisin sauce
1 tbsp hae ko (black prawn paste)
2 tbsp chili sauce
1 tsp toasted belacan powder (toasted dried shrimp paste)
1 tsp sugar
1 tbsp lime or lemon juice
1 tbsp water

Sesame seeds for sprinkling

Method:

In a large bowl, soak cuttlefish with water and kan sui overnight or till solften and double in size.

Changes the 2/3 of soaking water with fresh cold water by every few hours interval for the following hours till reach the maximum size.

Wash cuttlefish and cut into bite sizes; set aside.

Cut-off the lower end of cleaned water concolvulus vegetable and tie into a bunch (if applicable).

In a pot, heat enough water to boil.

Blanch the cuttlefish for a short while (about 2 minutes).

Transfer cuttlefish into ice cold water; set aside.

Blanch the vegetable for half minute, cut into 2 inch length and transfer onto serving plate.

Drizzle-on 2 tbsp of oil, top-on cuttlefish and pour-in the sauce and sprinkle with sesame seeds.

Crunchy Shrimp Wantan/Wontan/Wonton/云吞 Rolls

Ingredients:

10 shrimps, peeled by leaving tail-on
10 wantan wrappers
oil for deep-frying

Marinade:

2 tbsp light soy sauce
1 tsp lemon zest
1 tsp minced fresh ginger
1 tsp sesame oil

Method:

In a bowl, combine together all the marinade ingredients.

Add-in shrimps and set aside to marinade for 30 minutes.

Place a shrimp horizontally in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).

Brush a bit water on all edges.

Fold-up side edge over shrimp, follow by the bottom edge, roll-up till end and press to seal.

Heat enough oil in pot/wok/deep pan over medium high heat.

Drop-in shrimp wantan rolls in batches (single layer) and deep fry till golden brown, crispy and crunchy.

Remove shrimp wantan rolls from oil and drain well on absorbent paper towels.

Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.

Deep-Fried Shrimp Wantan/Wontan/Wonton/云吞

Ingredients:

Shrimps Filling:

1 cup (200 g) shrimps, shelled and diced
1 tbsp finely chopped carrot
1 tbsp finely chopped spring onion
1 tbsp chopped beansprout

Seasoning:

1/2 tbsp light soy sauce
1/4 tbsp oyster sauce
1/4 tsp salt or to taste
1/4 tsp sugar or to taste
1/4 tsp white pepper or to taste
1/2 tsp sesame oil
1/2 tsp corn flour

enough wantan wrappers
water to brushing (to seal)
oil for deep-frying/shallow-frying

Method:

In a bowl, combine together all the filling ingredients.

Add-in seasoning ingredient, stir well to incorporate; set aside.

Place about 1 teaspoon of the filling mixture in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).

Brush a bit water on all edges.

Fold-up edges and pick to seal.

Heat enough oil in pot/wok/deep pan over medium high heat.

Drop-in filled wantan in batches (single layer) and deep fry till golden brown and crispy.

Remove crispy wantan from oil and drain well on paper towels.

Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.

Dry Curry Mussels

Ingredients:

1 kg Mussels with shell
3 tbsp vegetable oil
1 clove garlic, finely chopped
1 thumb (1 inch) fresh ginger, finely chopped
1 onion, finely chopped
1 ½ tbsp soy bean paste or to taste
1/3 tbsp sambal omelek chili paste or to taste
2 tbsp curry powder or fish curry powder
125 g low fat plain yogurt
1/2 tsp cornstarch

Method:

Rinse mussels with running water and steam the mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell, clean and set aside.

Add cornstarch into yogurt; set aside.

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic and ginger until fragrant and starting to be golden brown (about 2 minutes).

Add-in onion, stir-fry for another 1 minute or till aroma.

Add-in mussels, stir-fry for a short while.

Add-in the seasonings, for instead soy bean paste, chili and curry powder, stir well to mix evenly.

Pour-in cornstarch-yogurt mixture, stir continuously to thicken the gravy and for homogeneous coating.

Dish-up and best serve hot immediately with rice, roti, bread or bun.

Spicy Seafood Paella

Ingredients:

2 tbsp extra virgin olive oil
1 clove garlic, chopped
1 onion, chopped
1 red chili, chopped
2 tomato, peeled, cut in half and grated
1 ½ cup rice, best use with long-grain or parboiled type, washed and drained well
1/2 tsp ground turmeric powder or 1/4 tsp saffron with 300 mL white wine
1 ½ cup chicken/fish stock
400 g seafood mix
1/2 cup canned/frozen birds eyes peas
2 tbsp fresh parsley
1 lemon, finely grated the rind
1 ½ tsp salt or to taste
1/2 tsp black pepper or to taste

Method:

Dissolved turmeric powder in stock (if using turmeric powder) or alternatively toast saffron gently in a small pan till aroma, pour-in wine and bring to boil, remove from heat (if using saffron); set aside.

Heat oil in a pan over medium high heat, stir-fry garlic and onion till fragrant (about 2 minutes).

Add-in rice and chili, stir-fry for about 2 minutes.

Add-in grated tomato, stir for short while, remove from heat and transfer the rice mixture into rice cooker.

Pour-in stock and saffron solution (if using saffron), let simmer covered for about 10 minutes.

Stir-in seafood mix, peas, parley, lemon rind, salt and pepper.

Continue to simmer covered till rice is cooked (another 5-10 minutes), adjust the taste with salt and pepper when the rice still warm.

Serve warm.

Chili Crab

Ingredients:

1 kg crab, cleaned and chopped
4 tbsp vegetable oil
2 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 onion, finely chopped
1 tbsp Shen Yuan Hua Diao wine or any Chinese wine
1 tbsp sesame oil
3/4 cup water
1 tsp cornflour
1 egg
1/2 cup chopped coriander leaves

Seasoning:

2 tbsp brown sugar
2 tbsp oyster sauce
1 tbsp soy bean paste
3 tbsp sambal omelek chili paste
1 tbsp ketchup
1 tbsp white rice vinegar

Method:

In a bowl, mix together all the seasoning ingredients; set aside.

In a wok, heat oil.

Add-in garlic, stir-fry till fragrant.

Add-in onion and ginger, stir-fry till aroma and golden yellow.

Add-in crab, stir-fry for another 2 minutes.

Pour-in wine and sesame oil, stir-fry for a while (about 1 minute).

Pour-in seasoning mixture, stir-fry for another short while to evenly spread the seasoning.

Pour-in water, cover and leave to simmer for about 10 minutes.

Remove cover, add-in cornstarch and egg, continue stir-frying to break the egg and obtain thick gravy.

Add-in coriander leaves, stir-fry for another short while.

Dish up and serve immediately.

Sushi (Shari, Nigiri-Zushi, Maki-Zushi, Uramaki-Zushi)

Shari/Sushi Meshi (Sushi Rice)


Ingredients:

2 cup uncooked short grain white rice
2 cup water
2 tbsp sake
4 tbsp white vinegar
3 tbsp sugar
2 tsp salt

Method:

2 hours before cooking rice, wash the rice thoroughly, allow cool water to drain till the washing water is clear.

Mix rice with measured water, sock for at least an hour or more.

Right before rice cooking, add sake (I used rice cooker).

When the rice is cooked, let it stand covered for about 10-15 minutes.

In a small bowl, combine vinegar, sugar and salt; set aside.

Remove cooked rice from rice cooker, pour into a large container.

Slowly, pour the vinegar mixture over the hot rice, one hand gently stir in a slicing motion to thoroughly incorporate it while the other hand manually fan the rice to remove any excess moisture.

Keep the shari in a covered thermal container to keep warm at body temperature till use.


Nigiri Zushi


Ingredients:

1 heap tbsp shari for each nigiri zushi

Neta (topping):

prawns (popular)
salmon (popular)
tuna (popular)
baby octopus (popular)
mackerel
eel
squid
clams
scallops
egg omelet
(note: the toppings can be served raw, cooked, smoked or cured, grilled or batter fried)

Method:

Clean prawns, remove head but keep the shell on, use bamboo skewer to straighten the prawns by inserting the skewer from down side of tail-end towards backside and all along the backside shell.

Boil or steam prawns for 5 minutes or till fairly pink and cooked through (optional, I did used seasoning for steaming: 1/4 tsp fish sauce, 1/2 tsp sesame oil, 1 1/2 tbsp shao xing wine, 1/8 tsp salt and dash of pepper).

Remove from heat, let it stand till hand able temperature, remove bamboo skewer and shell but keep the tail on.

Slice the prawns deeply from down part and remain intact at the backside.

Assembly:

Wet both hands well with vinegar, take shari with one hand, squeeze shari into oblong bite size.

Pick a neta with the other hand, brush a bit wasabi on a surface, then place-on shari.

Press on shari gently with the thumb of holding hand, at the same time, make dent on both sides with the other hand's thumb and index fingers (neta side down).

Wrap neta around shari with shari side down.

Hold sushi with holding hand's fingers in a box shape, press on neta with both index and middle fingers of the other hand.

Open the holding hand's fingers from box shape into flat surface, with the other hand's thumb and index fingers, gently press on both sides inwards to give the shape of bottom boat side up.


Maki Zushi


Ingredients:

10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)

Neta (filling):

prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
toasted black/white sesame seed (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)

Method:

Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.

Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.

Empty about 2 cm of space on the top of nori while about 1 cm on the bottom without any shari.

Spread some wasabi on shari all along the center core of nori.

Sprinkles-on some sesame seed all over the shari.

Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).

Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.

With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.

Unroll the makisu, cut the maki zushi in half with a very sharp knife.

Place them together paralellly and cut into 6 equal size pieces.


Uramaki Zushi


Ingredients:

10 x 19.5 cm yaki nori (roasted seaweed sheets)
2 1/2-3 tbsp shari for each roll
makisu (bamboo rolling mat)

Neta (filling):

prawns (popular)
salmon (popular)
tuna (popular)
crab (popular)
cucumber (popular)
avocado (popular)
carrot
asparagus
tofu
salad vegetables
(note: the fillings can be served raw, cooked, smoked or cured, grilled or batter fried)

Spinklings:

toasted black/white sesame seed
fish eggs
chili flakes

Method:

Wrap makisu with a layer of plastic, place-on a sheet of nori at bottom side of makisu.

Wet both hands well with vinegar, spread a thin layer of shari on nori from one side to the others.

Apply some Sprinklings all over on the shari.

Turn nori over with shari side down on makisu.

Spread some wasabi on nori all along the center core.

Place-on a long, thin strip of neta (I used cucumber, avocado and/or deep-fried prawn wrapped with lettuce).

Slowly, lift the makisu to roll it upwards evenly all along the nori, from one side to the others.

With both hands' fingers in a box shape, gently press-on all over the roll into a square shape.

Unroll the makisu, cut the uramaki zushi in half with a very sharp knife.

Place them together paralellly and cut into 6 equal size pieces.


Sushi Dipping Sauce


Ingredients:

1 tsp light soy sauce
1 tsp water
1/4 tsp wasabi

Method:

In a small dipping plate, stir to combine the light soy sauce, water and wasabi; ready to serve with sushi.

Cereal Prawns

Ingredients:

250 g prawns
1/2 cup tapioca flour
1 egg white, lightly beaten
1 egg yolk, lightly beaten
2 tbsp butter
2 clove garlic, finely chopped
1 chili padi (bird's eyes chillies), chopped
few curry leaves (optional)
1 small stick lemon grass, finely chopped (optional)
6 tbsp Nestum cereal
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
oil for frying

Marinade:

1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar
1/2 tsp sesame oil

Method:

Clean prawns, slit in the back, remove guts, cut-off 1-1.5 cm from end of head while 0.5 mm from end of tail, but keep the head and shell on.

In a bowl, mix all the marinade ingredients.

Marinate prawns for at least 30 minutes.

Bread prawns with tapioca flour, then dip in egg white, then tapioca flour again.

In a pan or wok, heat oil to shallow-fry or deep-fry prawns till crispy and golden in color, drain on paper towel; set aside.

Mix cereal, salt and pepper in a small bowl; set aside.

Add butter to hot wok, then add-in garlic, chili padi and lemon grass, saute till fragrant (about 3-4 minutes).

Pour-in egg yolk into thin steady stream, stir non-stop till bubbly, became tiny pieces and cooked.

Reduce to low heat, add-in cereal mixture, stir-fry for a while (1-2 minutes).

Return prawns into wok, stir to coat.

Dish up, ready to serve.

Kam Heong Mussels

Ingredients:

1.5 kg mussels with shell, rinsed with running water

Kam Hiong Sauce:

2 cloves garlic, chopped
2 slices ginger, minced
2 tbsp dried prawn, soaked, drained and chopped
1 shallot or onion, chopped
1 tsp fermented soya bean paste
1 tbsp sambal omelek chili paste
1 tsp coriander seed
few curry leaves
2 tbsp fish curry powder in 2 tbsp water
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp sugar
1/4 cup water
1/2 tsp cornflour
salt to taste (omitted)
2 tbsp cooking oil

Method:

Steam the shelled mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell, clean and set aside.

In a small bowl, combine oyster sauce, dark soy sauce, light soy sauce, sugar, water and cornflour, set this seasoning mixture aside.

Heat 2 tbsp oil in a deep pan or wok over medium high heat, saute garlic, ginger, onion and dried prawns till fragrant and golden yellow.

Add-in soya bean paste, chili paste, coriander seed, curry leaves and curry paste, stir-fry till fragrant.

Add-in the mussels, stir-fry for a minute.

Pour-in seasoning mixture and add salt to taste (if not enough salty), bring to simmer for further 2-3 minutes or till the mussels are cooked thorough.

Remove from heat and serve hot with rice.

Black Pepper Prawns

Ingredients:

250 g prawns, cleaned and pat-dried with shell on
1 tbsp butter
1 shallot or onion, finely chopped
1/2 tbsp preserved soya beans, mashed
1 tbsp dried prawn, soaked, drained and finely chopped
2 tsp freshly grounded black pepper
1 tsp garlic powder
1/4 cup curry leaves
2 tbsp dark soy sauce
1 1/4 tbsp brown sugar
1 tbsp oyster sauce
20 mL water
oil for deep-frying

Method:

In a pan or wok, heat oil to shallow-fry or deep-fry prawns till fairly pink and half cooked.

Dish up, drain off excess oil on paper towel.

Add butter to hot wok, stir-fry onion till fragrant and begin to be golden yellow (about 4-5 minutes).

Add mashed soy beans, dried prawns, black pepper, garlic powder and curry leaves, stir-fry till fragrant for another 2-3 minutes.

Add prawns, dark soy sauce, sugar, oyster sauce and water, stir-fry till prawns are fully cooked and dried.

Serve hot with noodles or rice.

Black Pepper Mantis Prawns

Ingredients:

300 g mantis prawns, cleaned and pat-dried with shell on
1 tbsp butter
1 shallot or onion, finely chopped
1/2 tbsp preserved soya beans, mashed
1 tbsp dried prawn, soaked, drained and finely chopped
1 tsp freshly grounded black pepper
1 tsp garlic powder
1/4 cup curry leaves
1 tbsp dark soy sauce
1 1/4 tbsp brown sugar
1 tbsp oyster sauce
oil for deep-frying

Method:

In a pan or wok, heat oil to shallow-fry or deep-fry mantis prawns till fairly pink and half cooked.

Dish up, drain off excess oil on paper towel.

Add butter to hot wok, stir-fry onion till fragrant and begin to be golden yellow (about 4-5 minutes).

Add mashed soy beans, dried prawns, black pepper, garlic powder and curry leaves, stir-fry till fragrant for another 2-3 minutes.

Add mantis prawns, dark soy sauce, sugar and oyster sauce, stir-fry till prawns are fully cooked.

Serve hot with noodles or rice.

Turmeric Squid/Calamari

Ingredients:

500 g squid

Marinate:

1 tbsp turmeric spice
1 tsp Everest Sambhar Masala (optional)
1/2 tsp black pepper powder
1/2 tsp salt

Seasoning:

2 tbsp cooking oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 inch galangal, finely chopped
few curry leaves/kaffir lime leaves
1 tbsp omelek chilic paste
160 mL coconut milk
1 tbsp turmeric powder
1 1/2 tsp sugar
1/4 tsp salt or to taste

Method:

In a bowl, mix all the marinate ingredients.

Marinate squid for at least 2 hours or overnight in refrigerator.

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion, galangal and curry leaves until fragrant and starting to brown (about 4-5 minutes).

Add chili paste, stir-fry still fragrant for about 1 minute.

Add squid, stir-fry for another 2-3 minutes.

Add coconut milk, sugar and salt, simmer till squid is tender and cooked-through (stir occasionally for even cooking).

Stir squid to thicken the gravy and for homogeneous coating (skip this step for liquid-base dish).

Dish up and serve hot with rice.

Stir-Fry Sambal Belacan Cuttlefish-Kangkung

Ingredients:

250 g sayur kangkung (water convolvulus/water spinach vegetable), cut stalks into 2 inch lengths
1/2 cuttlefish, scored and cut into bite size
4 tsp homemade dried shrimp sambal belacan paste
1 large onion, finely chopped
2 clove garlic, finely chopped
2 tbsp cooking oil
water for sprinkling

Method:

Heat oil in a wok or non-stick pan.

Stir-fry garlic and onion until fragrant and starting to brown (about 5 minutes).

Add homemade dried shrimp sambal belacan paste, stir-fry for another 1 minute.

Add cuttlefish, stir-fry till cook-through (about 3 minutes).

Add vegetable, stir-fry for another 1 minute.

Sprinkle with some water and continue stir-frying for 1 minute or until vegetable wilts.

Dish up and serve hot with rice.

Stir-Fry Musky Octopus with Ginger and Soybean Paste

Ingredients:

1 (500 g) musky octopus
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 knob ginger, peeled and chopped thin into 2-inch lengths
1 stalk scallion, chopped thin into 2-inch lengths
1 1/2 tbsp soy bean paste or to taste
1/2 cup water

Method:

Clean musky octopus and cut into bite size, set aside.

Heat oil in a wok or non-stick pan.

Stir-fry garlic and ginger until fragrant and starting to brown (about 5 minutes).

Add musky octopus, scallion and soy bean paste, stir for another 1 minute.

Add water and bring to a rapid boil for 2 minutes or until octopus are cooked through.

Stir a few times so they cook evenly.

Serve hot with rice.

Stir-Fry Mussels with Ginger and Soybean Paste

Ingredients:

1 kg mussels with shell, rinsed with running water
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 knob ginger, peeled and chopped thin into 2-inch lengths
1 stalk scallion, chopped thin into 2-inch lengths
1 1/2 tbsp soy bean paste or to taste
1/2 cup water

Method:

Steam the shelled mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell and set aside.

Heat oil in a wok or non-stick pan.

Stir-fry garlic and ginger until fragrant and starting to brown (about 5 minutes).

Add mussels, scallion and soy bean paste then stir for another 1 minute.

Add water and bring to a rapid boil for 2 minutes or until mussels are cooked through.

Stir a few times so they cook evenly.

Serve hot with rice.