Friday 31 August 2018

Seafood Vermicelli Soup

1 mud crab, cleaned and chopped
1/2 kg large prawns
1 kg clams
800g thick vermicelli, blanced
Vegetables (wong bok or cai xin)
8 sliced ginger
2 bulbs garlic with skin, halved 
50-75g unsalted butter
1/4 cup evaporated milk


1.5 tbsp fish sauce
1 tbsp brown sugar
1/4 cup hua tiao wine

The Garnishing
Chopped spring onion

The Broth
2-3L water
300g chicken carcass
10 chicken feet
500g big pork bones
1 dried sole fish
1/2 cup anchovies
1/4 cup soya beans
1 onion, wedged

1. Blanch chicken carcass, chicken feet and pork bones. Rinse with water and set aside.
2. Bring 2-3L of water to boil then add the blanched bones, feet and all the other ingredients. 
3. Cook the soup over high fire for 45 minutes. Turn to medium fire and continue to simmer for another 2-3 hours, season with salt and pepper.
4. In a wok or big pot, heat up 2 tbsp of oil. Saute ginger and garlic till fragrant. Pour the broth and bring it to boil. 
5. Add evaporated milk and butter. 
6. Season with fish sauce, sugar, pepper and hua tiao wine.
7. Add the crab. When the crab is almost cooked, add some prawns and vegetables. Lastly, add the clams, cover the wok/pot and cook for 3-5 minutes.
8. Combine the thick vermicelli into the seafood soup.
9. Garnish with spring onion and coriander. Serve hot.

Thursday 30 August 2018

Crispy Fish with Thai Chilli Paste Sauce (Collaboration with Tramontina)

The Fish

1 fish, cleaned

The Sauce
1 stalk lemongrass, sliced
1 tsp minced garlic
3 shallots, sliced thinly
1 onion, sliced
3 lime leaves, sliced finely
2 chilli, sliced finely
A handful of Thai basil leaves
1.5 tbsp Thai chilli paste
1 tbsp fresh lime juice
1 tsp Thai fish sauce
Palm sugar to taste
1/4 cup water


1. Season fish with salt and pepper for 1 hr. 
2. Heat 2 tbsp of oil in Tramontina non-stick pan. Fry the fish till golden brown and crispy. Set aside.
3. In the same pan, fry shallots till fragrant, add onion and fry till transparent. 
4. Add minced garlic, lemongrass, chilli, lime leaves and basil leaves. Saute and toss till fragrant. 
5. Add Thai chilli paste and water, bring it to boil. Season with fish sauce, lime juice and palm sugar.
6. Pour the sauce over the fish and serve hot.

Grilled Tofu Steak with Peanut Sauce (Collaboration with Tramontina)

2 block tofu, cut in rectangular shape
2 tbsp corn flour

The Garnishing
1/2 cup shredded cucumber 
1 stalk spring onion, shredded
2 chilli, sliced

The Satay sauce 
Ingredients (to be grounded)
6 shallots
4 cloves garlic
3 tbsp chilli paste or 10 dried chilli, soaked (can be omitted if you prefer non-spicy) 
1 stalk of lemongrass (white part)
Thumbsize galangal
Thumb size belacan

Seasonings (to taste)
1 tbsp oil 
Salt to taste
Palm sugar to taste
1 tbsp tamarind juice
50 ml coconut milk
100ml water 
1/2 cup of grounded peanuts

1. Use kitchen towel to gently pat dry the soft tofu and dust some corn starch all over it.
2. Gently skew the tofu one by one.
3. Heat 1 tbsp of oil in Tramontina non-stick pan, and fry one side of the tofu till golden brown. Flip and fry till all sides are browned. Dish up and set aside.
4. Heat oil and add the grounded ingredients, stir fry till fragrant and a bit dry (but not too dry).
5. Mix in the grounded peanuts and tamarind juice and stir well. Next, add coconut milk and water, bring to boil. Season with salt and palm sugar. Simmer for a few minutes.
6. Arrange tofu steak on a plate, pour peanut sauce over it and garnish with some cucumber, spring onion and chilli.

*If the sauce is too thick, you may add more water or if the sauce is too watery, you can cook the sauce a little longer*