Steamed garlic prawns

Recently I won 1 kg of king prawns from Gofresh after taking part in a cooking contest. So I decided to steam these big prawns to test out the texture. It was so yummy that my family give thumbs up. Even my kids attempted to try this dish even though they do not eat prawns.

Ingredients

~ 10 big king prawns
~ 3 tablespoon of Hua Tiao Chiew 
~ 1 tablespoon of olive oil
~ 5 Cloves of garlic
~  1 teaspoon of black pepper
~ 1 Tablespoon of light soya sauce
~ A handful of wolf berries
~ A stalk of celery

Methods

~ With a pair of sharp kitchen scissors, remove the whiskers and the legs. Gently butterfly the prawns with scissors and remove the veins. Be careful not to cut too deep to avoid cutting the prawn into half. Place the prawns on a heat proof deep dish plate.
~ Chop the garlic into small bits and stir fry till crispy in olive oil.
~ While waiting for garlic to cool down, place a steam rack inside a large work or pot, fill with water, and bring it to rapid boil. .
~ Then spoon the crispy garlic into each prawn.
~ Mixed the seasoning together and pour onto the prawns
~ Cover and steam on high flame for about 5-6 mins
~ Do not over steam or you will get rubbery texture.
~ Lastly serve hot and garnish with greens of your choice.

OYSTER OMELETTE ( Orh Luak )

Oyster omelette ( Orh Luak)

Ingredients
2 tbsp. of tapioca flour  
1 tbsp. of rice flour
100ml of water
 2 eggs ( beaten)
1 tbsp. soya sauce
1 tbsp. oyster sauce
1 tbsp. fish sauce
Frozen oysters ( I bought mine from Giant )
Minced garlic ( 1 tbsp.)
chopped spring onion & coriander
Olive oil

Methods:

~Soak the frozen oysters in a bowl of water till soften. Pour away the water and rinse about till water run clean.
~ Mix the tapioca flour and rice flour with the 100ml of water and set aside .
~ Heat up your wok with olive oil
~ Stir fried the minced garlic till fragrant.
~ Pour in the flour mixture into the pan and leave till you start to see bubbles forming.
~ Then pour in the beaten eggs and cook till the eggs almost set. If you want crisper version, you have to cook slightly longer till the sides turn brown and crispy.
~ Add in the seasonings and stir fried together lightly.
~ Then add in the oysters and stir fried for 1 to 2 mins.
~ Serve with your favorite chilli and garnish with chopped spring onion and coriander.

Special Note:
~ Do not over cooked the oysters as it will become hard.
~ For Orh Neng (Oyster Egg) version,  just fried egg first till 80% cooked then add in oysters and  follow by the seasonings . Do a quick stir till oysters are cooked ( mine is big one) so take about 1 min on high heat. Serve hot.
~ Pls note that outside stall ones are more fragrant as they are used lard to stir fry. For home version, this is healthier.


Orh Neng (Oyster Egg)

Crispy oven baked Prawn paste wings

 

 

This yummy recipe is shared by my baking group Ms Yvonne Mah. I am so curious to try out this oven baked prawn paste wings shared by her. The results are so crispy and most importantly is baked in the oven. Thus no oily pot and oily kitchen to clean up after cooking. You can always change the flavor of the wings as the critical part is the coating of flour and olive oil before baking to get the crispness of the wings.

I had modified this recipe to suit my family taste as we like less salty but we did not compromise on the crispness of the wings. Yummy .


Recipe :

18-20 chicken wings or drumettes
Prawn paste powder by Chef ( 1/2 pack - 50g)
1 tbsp. of oyster sauce
1 tbsp. of shaoxing wine

Flour mixture for coating before baking:

1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda

Mix all together and set aside.


Methods:

~ Wash clean the wings and pat dry
~ Put all the marinate and leave in fridge for few hours or overnight
~ An hour before baking, coat the marinated chicken wings with the flour mixture on both sides of the wings.
~ Leave to air dry on the baking sheet about 10 mins
~ Brush some olive oil on the wings before baking. ( one side will do)
~ Bake at 200 degree for 20-25 mins on grill mode.
~ Please turn over in between the baking time when one side turn golden brown and crispy to bake the other side till golden brown too.
~ Enjoy when warm.

Note:

~ If you are not able to get hold of this prawn paste powder as I bought from a friend whom she got it from Malaysia, you can also use Lee Kum Kee Shrimp sauce available in any supermarkets.
~ Add about 1 to  1.5 tbsp of sauce to the wings as this sauce is quite salty.
~ Add 1 tbsp of sugar or more to even out the saltiness.
~ Chicken wings can be substituted to fish like black pomfret or spring chicken.

Prawn paste powder

奶油螃蟹Creamy Buttery female crabs with roes

This is my favorite crabs and I simply love the sauce. I bought the female crabs with roes at NTUC for about $37 for 2kg worth of crabs. This is simply divine and you can eat all you can. I made extra sauce for this recipe so that I can go with rice or breads or mantou. I have tried many times with this recipe and it was proved yummy by my family and relatives.

Ingredients:

 2 kg female crabs with roes
100 gram of butter
1 can evaporated milk
4-6 birds' eye chillies (leave whole and lightly smashed)
4 stalks curry leaves (leaves only)
1 tsp salt
3 pieces of ginger slices
A dash of fish sauce
1 tbsp of white cooking wine
1 1/2 tsp corn flour mix with 1 1/2 tbsp of  water

Garnish

~ chopped spring onions
~ curly crisp lettuce

~ celery

Methods :

~ Wash the crabs clean
~ Heat up wok
~ Add butter , chilli flakes , curry leaves, ginger slices  n fry till fragrant

~ Add in the crabs except the shells

~ Stir fried for till crab turn slightly red

~ Add in white cooking wine and fish sauce
~ Add in a can of evaporated milk
~ Bring to boil and add in the shells
~  Give them a good stir n cover pot
~ Simmer till crabs are cooked n gravy reduced
~ Finally scoop up the crabs and turn big flame.
~ Add in corn starch mixture to thicken the butter sauce till creamy .

~ Pour the sauce on top of the crabs n serve with garnish

~ Pair with rice, breads or mantou.

Special note:

~ For a luxury taste, I use 100g of Doux beurre d'isigny butter last round to try out the taste. It was awesome as well.
~ If  you run out of birds' eye chillies, you can use the about 2  packets of dried chilli flakes from Pizza Hut.



Braised pork trotters

 

Ingredients:

 

500 g Pork trotter (get the butcher to cut into the small chunks) 10-12 Dried black mushrooms ( pre-soaked in water)  1 stalk Spring onion 4-6 Ginger slices A few cloves of mashed garlic  1 Star anise 1 clove 1 tbsp Dark soya sauce 1 tbsp Light soya sauce A dash of pepper 50 g rice wine 15g Gula Melaka 4 Chilli padi Some water or chicken stock 4-5 Hard boiled eggs Garnish with Celery Methods : ~ Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes. ~ Heat up the wok with grape seed oil. Stir fried the Ginger and garlic till fragrant. Then add in the trotter and fried till brown in colour. ~ Add in the spring onion, clove, star anise, chilli padi and gula Melaka. Stir fry for a while then add in the sauces and wine. ~ Lastly add in the water and bring to a boil. ~ Add in mushroom and pepper and boil for a while. ~ Pour all into a slow cooker and add in hard boiled eggs. ~Simmer till the gravy thicken and turn nice shiny braised colour. Took about 4-5 hours.

Red wine chicken 红糟鸡

Ingredients

1kg of chicken wings
4-5 slices of gingers
1-2  clove garlic
Red Dreg
3 tablespoon of rice wine
2 tablespoon of soya sauce
A dash of pepper
spring onions for garnish


Methods

1) Wash the chicken wings clean
2) Add oil , stir fried the garlics and gingers till fragrant
3) Add in chicken wings
4) fry till slight brown
5) Add in rice wine , soya sauce, pepper
6) then add in red dreg till the consistency you want
7) cover and simmer over small heat for 15 minutes ( till chicken wings cooked)
8) serve hot with spring onions