Recipe: Fried Shrimp Wrapped with Spring Roll Skin

:20 shrimps (shelled and deveined but leave the tail on)20 spring roll skins1 stalk of scallion (finely chopped)1/2 red chili (finely chopped)Marinate:3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)1/8 teaspoon salt1/4 teaspoon sugar1/4 teaspoon lime juice1/4 spoon of sesame oil1/4 teaspoon of sesame seeds1/4 teaspoon of corn starch3 dashes of white pepper powder1 egg white (lightly whisked for sealing purposes)Method:Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes.Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.

Chicken Siu Mai

Ingredients:1/2 lb chicken thigh (deboned and skinless)8 medium shrimp (peeled, deveined, and diced into small pieces)2 black fungus (chopped into thin threads)1/2 tablespoon finely chopped fresh ginger1/2 tablespoon finely chopped scallion (white part only)1/8 teaspoon sesame oil3 dashes white pepper1/4 teaspoon chicken bouillon powder1/2 tablespoon corn starch1/2 tablespoon egg whiteA pinch of saltRound wonton skinCarrot (finely chopped) and peas (for garnishing)Method:Using a mini food processor, ground the chicken but make sure that it's corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.

Recipe: Stir-fried Fish Fillet with Black Bean SauceIngredients

:1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)2 tablespoon Lee Kam Kee black bean sauce1 small onion (quartered)6 dried chilies (deseeded)1 small green bell pepper (cut into small pieces)2 stalk scallions (cut into 1.5 inch length)5 slices fresh ginger1/8 teaspoon fish sauce1/2 teaspoon sugar1/8 teaspoon sesame oil1/4 tablespoon corn starch (mix with 3 tablespoons water)Method:
Heat up the wok and add in some cooking oil.
Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
Add in the fish and do a quick stir.
Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
Add in the corn starch mix to thicken the sauce.
Toss in the chopped scallion and do a quick stir, dish up and serve hot.

Fried Wanton

1/2 lb minced pork12 bay scallops (chopped into small pieces)1 pack of wonton skins3 water chestnuts (peeled and chopped into small pieces)1 egg (lightly beaten)2 sprigs of coriander (chopped)1/2 teaspoon of sesame oil1/2 teaspoon of corn flour1/2 teaspoon of fish sauceA few dashes of white pepper powderSalt to tasteOil for deep fryingIn a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.Wrap the wontons with the wonton skins (please refer to the above video clip). Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.

Grilled Garlic Prawns

Grilled prawns with Garlic ButterIngredients: 24 green prawns, heads removed and shelled, 6 skewers, (For Garlic Butter): 100g butter softened, 2 garlic cloves crushed, 2 tbsp salted capers finely chopped, 1 tsp lemon rind,2 tbsp parsley, sea salt, cracked black pepperSteps: To make the garlic butter, place the butter, garlic, capers, lemon rind, parsley, salt and pepper into a small bow and mix until well combined.Thread the prawns onto skewers, fitting 4 prawns per skewer, then brush generously with the garlic butter. Cook under a hot grill for approximately 3 minutes on each side or until cooked through. Then top with more garlic butter to serve!

soy sauce prawns

12 medium-large tiger prawns
1 tablespoon oil
2 tablespoon dark soy sauce
1 tablespoon sugarDirections
Heat oil in wok.
Saute prawns till they turn red on both sides.
Add in the dark soy sauce and sugar.
Cook till the prawns are done. The liquid in the wok should be now left slightly less then half and thicken too.
Dish and serve with rice.
Note:
You can saute minced garlic first before adding the prawns. I didn't because the prawns I used it really fresh. You can add in some cut chilli padi if you want it spicy.

Chilli Crab

Ingredients:1 Dungeness Crab (about 2 lb size)1 sprig of coriander (chopped for garnishing only)1 tablespoon of sugar2 tablespoons of tamarind juiceSalt to taste5 tablespoons of cooking oil1/4 cup of waterSpice Paste:8 dried red chilies (soaked in hot water and deseeded)1 tablespoon of taucheo (fermented yellow bean sauce)3 cloves of garlic1 inch of fresh ginger2 inches of lemon grass (the white part only)Tamarind Juice:5 seeds of tamarindWaterMethod:
Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
Heat up your wok and add cooking oil.
Stir fry the spice paste until fragant and spicy.
Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
Add the green and juicy stuff from the shell and stir well.
Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
Dish up, garnish with chopped scallions and serve hot.

Butter Garlic Soy Sauce Prawns

Ingredients

Prawns: 150 gm

Ginger and garlic paste: 1 t spn each

Butter: 1 tbl spn

pepper powder: 1/2 tspn

oyster sauce:1 t spn

soy sauce:1 tspn

Chicken stock granules:1 t spn

Corn flour: 1 t spn

water: 3/4 cup.

Dissolve the chicken stock, oyster sauce,soy sauce and corn flour in the water.Heat a wok and add the butter, when it melts add the ginger garlic paste and stir fry for a minute till it is lightly browned, add the prawns, stir continuously, when the prawns are turning to pink colour add the water with all the sauce mixed. Keep stirring..When the sauce is thick, sprinkle the pepper powder. Take it off from fire and serve hot with rice.

lemon pasta

Rub garlic on plate.
Sprinkle parmesan cheese on plate.
add lemon juice, salt and lots of coriander on plate. add olive oil.
add spaghetti. sprinkle lemon zest.

sausage tomato casserole

Fry basil leaves, rosemary, oregano and bacon in oil. add whole tomatoes on oil, bake.
Peel skin of tomatoes off.
put sausages and garlic in between, bake. (add oil)

tomatoes

base: tomatoes and salt, olive oil, vinegar, cut chillis and garlic

dish 1: add oregano, mozarella cheese

dish 2: cut tomatoes into small pieces. Add lemon juice, coriander.

dish 3: crush tomatoes, add pasta.

Gobi Manchurian

Ingredients of cauliflower manchurian :
1 medium Gobhi (Cauliflower)3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste11/2 tbsp Ginger Paste1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil
Preparation of gobhi manchurian :
Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

hoi sin chicken

Ingredients:

Ginger, garlic, onions
Hoi sin sauce
dark soy sauce
chicken

Method:

1. Season chicken with hoi sin sauce, dark soy sauce.
2. Fry ginger, garlic and onions.
3. Put in chicken, fry.

variation: Use yellow bean sauce instead.

Cherry Tomatoes Spaghetti

Ingredients:

Cherry Tomatoes
Spaghetti
Ham
Button Mushrooms
Garlic
parmesan cheese

Method:

1. Chop cherry tomatoes into halaves (add in one normal tomato for bulk). Chop 2 cloves of garlic into large pieces, cut ham and button mushrooms into small pieces.
2. Boil spaghetti (add oil to boiling water to prevent sticking).
3. Fry garlic, ham, mushrooms and cherry tomatoes.
4. Add pasta water and simmer.
5. Add spaghetti and mix.
6. Add cheese to thicken sauce.

Variation: Use mozarella instead.