Salted Egg Yolk Scallops Recipe

INGREDIENTS:
1 kg Scallops
1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 bulb Garlic, smashed
A handful of fresh Curry Leaves
1 pc Chilli Padi (Bird's Eye Chilli), chopped
5 pcs Salted Egg Yolks, smashed
1 can Carnation Evaporated Milk
Pepper

Heat oil and butter in a wok. 
Add garlic, chilli padi and curry leaves. Fry till fragrant.
Add scallops. Simmer for 3 minutes.
Add salted egg yolk. Simmer for 1 minute.
Pour the evaporated milk and season with pepper.
Simmer for 2 minutes.

Serve immediately.

Good for 5.

Tip: No salt is needed as the salted egg yolks have enough saltiness.

Prawn Milk Soup Recipe

INGREDIENTS:
1 kg Prawns
1 Tbsp Olive Oil
5 Tbsp Salted Butter
1 bulb Garlic, smashed
A handful of Curry Leaves
2 Chili Padi (Bird's Eye Chilli), chopped,
1 can Carnation Evaporated Milk
Salt & Pepper, to taste.

Clean the prawns. Set aside.
Drizzle Olive oil in a wok.
Add in butter and chilli.
Toss in the curry leaves. Fry until crispy fragrant.
Add the prawns. Simmer for 3 minutes.
Pour the evaporated milk. Simmer until the prawns are cooked.
Be careful not to simmer too long. The milk will curd.
Season with salt and pepper.
Serve hot.

Good for 5.

Other evaporated milk brand can be used. 
I prefer the taste of Carnation, though.

Rellenong Bangus Fried Rice Omelette Recipe

Serves 4

INGREDIENTS:

1 tbsp olive oil
4 cloves Garlic, finely chopped
3 Shallots, finely chopped
1 medium Carrot, diced
1 large Milk Fish (Bangus)
2 large Calamansi
1/4 cup Green Peas
1/4 cup minced Sweet Pickle Relish
1/4 cup Cheddar Cheese, grated
Light Soya Sauce
Salt & Pepper
1 tbsp Olive Oil
1 tbsp Butter
6 large Eggs
1/2 cup Fresh Milk
3 1/2 cups day-old Cooked Rice

GARNISHING:

4 Lettuce LeavesTomato Ketchup

Scale and clean the milk fish.
Boil the whole fish in a large pan until cooked. 
Take out the fish from the boiling water. 
Let the fish cool at room temperature.
Remove the milk fish meat from the bones. 
Make sure to clear all small bones.
Squeeze calamansi juice to the meat. Stir.Set aside.

Heat a large wok and pour in a splash of olive oil.
Saute garlic, shallots and carrots until fragrant.
Add the milk fish meat, soya sauce, sweet pickle relish and green peas. 
Simmer gently for 15 to 20 minutes.
Add the grated cheese. Stir well.
Season with salt and pepper.
Toss in the day-old cooked rice.
Stir thoroughly and cook for 10 minutes.
Drizzle light soya sauce to taste.
Set aside.

In a bowl, lightly beat 5 large eggs with fresh milk.
Heat oil in a large round non-stick pan.
Pour a quarter of the beaten egg and spread it into the pan.
Cook until firm.
Arrange a cup of rellenong bangus fried rice in the middle of the egg.
Fold the egg on 4 sides to cover the fried rice.
Carefully transfer the fried rice omelette upside down into the plate with lettuce.
Squeeze some tomato ketchup.
Do the same with the remaining 3 cups of rice.
Serve warm.

Crab Masala Sandwich Omelette Recipe

lemon masala lump crab

Have a happy meal!

INGREDIENTS:

Olive Oil

1 lb Lump Crabs

2 Shallots, finely chopped

2 inches Leeks, sliced thinly

2 Green Chillies, sliced

3 sprigs Fresh Dill

Lemon Masala Spice, to taste

Freshly Ground Pepper

Salt 

5 large Eggs, slightly beaten

1 cup Mozzarella and Sharp Cheddar Cheese, grated

Wholemeal Bread

Drizzle the pan with olive oil.

Fry the lemon masala spice until fragrant.

Saute shallots, leeks and chillies.

Add the lump crabs.

Season with salt and pepper.

Slightly beat the eggs in a bowl.

Drizzle a bit of olive oil in a pan.

Put a heap of lump crab mixture.

Top with a hunk of cheese.

Add fresh dill.

Pour part of the beaten eggs over the mixture.

Cook for 2 minutes. Flip it.

Cook the other side for another 2 minutes.

Spread the omelette on toasted bread.

Green Chili Crab Recipe

Go Green!

Chili Crab is so famous in Singapore. 

Why not make it green for a change? 

INGREDIENTS:

1 big Sri Lankan Crab

1/2 cup Curry Leaves

1 sprig of Spring Onion

1 tablespoon of Sugar

2 tablespoons of Tamarind Juice
Salt and Pepper

Drizzle of Canola Oil

1/4 cup of Water
5 fresh Green Chillies

1 fresh Jalapeno Chilli

2 stalks Lemongrass

5 Shallots

3 cloves Garlic

1 thumb-size Ginger

3 big Green Tomatoes

Clean the crab and chop it into pieces. Steam for 15 minutes. Set aside.

Using a mortar and pestle, pound all the chillies together with

the ginger, lemongrass, shallots and garlic.

Puree the green tomatoes. Set aside.

Drizzle the wok with oil. 
Saute the paste and curry leaves until fragrant.

Add in the steamed crabs.

Pour in 1/4 cup of water and green tomato puree.

Simmer for 3 minutes.

Add the tamarind juice and sugar.

Season with salt and pepper.

Garnish with spring onion.

Shrimp Chopsuey Recipe

Serves 5

INGREDIENTS:

1 kg Shrimps, shelled leaving its tail. Deveined.

100 gm Snow Peas

200 gm fresh Young Corn

50 gm Red Bell Pepper

50 gm Yellow Bell Pepper

1 stalk Leek

1 stalk Celery

3 cloves Garlic, smashed

3 Shallots, sliced

1 medium Carrot, sliced

100 gm Shitake Mushrooms

2 tsp Cornstarch, dissolved in 1/4 cup of water

2 cups Vegetable  Broth

1 tsp Sesame Oil

1 tsp Chinese Rice Wine

salt and Pepper to taste

A drizzle of Canola Oil

Saute garlic and shallots.

Add the fresh young corn, mushrooms, celery, and carrots.

Pour 1 cup of veggie broth. Simmer for 2 minutes.

Mix in the shrimps and the remaining veggies.

Add another cup of veggie broth.

Pour in the dissolved cornstarch.

Simmer for 10 minutes.

Drizzle with sesame oil and Chinese rice wine.

Season with salt and pepper to taste.

Sweet and Sour Galunggong Recipe

INGREDIENTS:

200 g Galunggong or Mackerel Scad

3 tbsp Cornflour

Canola oil

Red Bell Pepper

Pineapple 

SAUCE:

1 clove Garlic

1 thumb-size Ginger

1 tsp Canola Oil

Drizzle of Chinese Rice Wine

2 medium Fresh Tomato, sliced

1 tsp Sugar

Salt & Pepper

Coat the fish with salt, pepper and cornstarch.

Deep fry in canola oil until brown and crispy.

Set aside.

To make the sauce, saute garlic and ginger until fragrant.

Add fresh tomatoes.

Add a pinch of salt and pepper, 1 tsp sugar.

Drizzle with Chinese rice wine.

Add the red bell pepper and pineapple slices.

Simmer for 3 minutes.

Pour the sauce over the golden fried galunggong.

Garnish.

Black Pepper Crab Recipe

Serves 6

INGREDIENTS:

3 large Live Crabs

A handful Curry Leaves

10 cloves Garlic, peeled

5 Shallots, peeled

3 thumb-sized Young Ginger, peeled

6 stalks Scallions, cut into 1"

3 stalks Lemongrass

2 to 3 tbsp Black Peppercorns, coarsely ground

1 tbsp Oyster Sauce

1 tbsp Miso Paste

1 tsp Chili Paste

2 tsp Sugar

2 tbsp Dark Sweet Soya Sauce

Salt to taste

Coriander leaves to garnish

FOR DEEP FRYING:

280 g Unsalted Butter

1/2 cup Canola Oil

Clean the crabs. Remove the shell. Cut into 4 chunks. Crack the claws. Drain.

Heat half a cup of oil in a wok. Melt 280g butter in oil. Drizzle a dash of salt.

Deep fry the crabs and claws till its shells turn red and the crab meat 

a bit golden brown. Set aside.

Pound the fresh peppercorns using mortar and pestle until coarsely ground.

Set aside.

Put together the garlic, shallots, young ginger, lemongrass, oyster sauce, 

miso paste, chili paste, sugar, dark sweet soya sauce and a quarter cup of 

water in a blender. Puree until smooth. Set aside.

Take about 3 tbsp canola oil and butter used for deep-frying the crabs.

Pour it in a large wok. 

Throw in a handful of curry leaves in the hot oil.

Fry the curry leaves till fragrant.

Pour the puree in the wok.

Stir fry for 3 to 5 minutes.

Add the coarsely ground black pepper.

Stir fry for about 10 seconds.

Add in the deep-fried crabs and scallions.

Mix thoroughly and continue to stir fry for a minute.

Arrange in a large platter. garnish with coriander leaves.

Serve right away.

Almost Naked Prawn Dim Sum Recipe

Serves 6

INGREDIENTS:

Dim Sum Filling:

1/2 kg Prawns, peeled

3 tsp Oyster Sauce

1/2 tsp Sesame Oil

Salt & Pepper

Spring Onion, finely chopped (garnish)

Ginger, julienned, finely sliced (garnish)

Sesame Seeds, toasted (garnish)

Combine oyster sauce, sesame oil, salt & pepper.

Marinate prawns for minimum 2 hours in the refrigerator.

Dim Dum Dough:

1 cup Wheat Flour

2/3 cup Tapioca Flour

1/4 tsp Fine Salt

1 cup Boiling Water

2 tsp Olive Oil

Mix the wheat, tapioca and salt thoroughly.

Add 1/2 cup of boiling water to the flour. Mix with chopsticks. 

Add more boiling water until the dough mixture forms.

Add olive oil and continue mixing.

Knead the dough on an oiled surface.
Use a rolling pin to roll the dough out as thinly as possible.

Cut the dough to fit a prawn for each dim sum.

Put one marinated prawn on the thin dough.

Pinch the dough on edge. Make enough pleats to close the pouch.

Place the dim sum in lightly oiled pan.

Do the same process for the remaining prawns.

Steam for 15 minutes.

Garnish with spring onion, sesame seeds and thinly sliced ginger.

Dim Sum Sauce:

1 glove Garlic

1 Bird's Eye Chilli

Light Soya Sauce

Apple Cider Vinegar

Salt

Pound the garlic and chilli together in a mortar and pestle.

Mix the pounded garlic and chilli with light soya sauce and apple cider vinegar.

Season with salt.