Braised Sea Cucumber with Mushrooms

Ingredients
6 sea cucumber, cut into 2-3 sections
2 chicken thigh, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallop, soaked overnight
5 sliced ginger
8 cloves garlic, smashed
3/4 cup chicken stock
Coriander for garnishing

Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper

Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper

Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant. 
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok. 
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft. 
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot. 


You may view the recipe video through this link:  https://youtu.be/Yn0cwtFvkeM

Seafood Vermicelli Soup

Ingredients
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

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

The Garnishing
Chopped spring onion
Coriander

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
Salt
Pepper

Method
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.

Seared Scallop Canape with White Wine and Butter Yuzu Sauce (collaboration with Emporium Shokuhin)

Yam Ingredients and Seasonings (makes 12)
100-200g shredded yam
1 tsp salt
3 tsp tapioca flour
Pepper

Method
1. Combine all the yam ingredients and seasonings in a mixing bowl.
2. Divide the shredded yam into 12 portions, roll and make it in round shape. Deep fry it till crispy.

Scallops Ingredients and Seasonings
12 scallops
1 tsp Salt
A dash of black pepper

Method
1. Marinate scallops with salt and black pepper for 1 hour.
2. Use kitchen towel to dry the scallops and use olive oil to sear the scallops both sides for 3-6 minutes till browned (timing may vary as it depends on the size of the scallops).

The Sauce Seasonings
1 tsp minced garlic
2 tbsp yuzu
1 tsp olive oil
1 tbsp white wine
2 tbsp butter
A pinch of salt
5 tbsp water

Method
1. Heat olive oil and melt butter in a sauce pan. Saute minced garlic till fragrant.
2. Add the rest of the seasonings, bring it to boil. Set aside.

Others (for garnishing)
Tobikko (fish roe)
Rosemary/parsley/thyme
Edible Golden dust

To Assemble
Put seared scallop on top of the fried shredded yam, follow by a small amount of the sauce, tobikko and edible golden dust. Lastly, garnish with rosemary or any greens.

Seafood in a Nest (Collaboration with Huiji)

Ingredients
1 chicken thigh meat, sliced
6 scallops
8 prawns, peeled and deveined
1/2 onion, sliced
1/2 carrot, sliced
Mushrooms
Some frozen peas
Some egg noodles
1/2 tbsp minced garlic

Chicken thigh seasonings
1 tsp oyster sauce
1 tsp soya sauce
1 tsp hua tiao wine
Sesame oil
Dash of pepper
1/4 tsp corn flour

The sauce seasonings
2 tbsp Huiji Waist Tonic
1 tbsp oyster sauce
A dash of pepper
1 tsp brown sugar
1 tsp of potato starch mix with 1 tsp of water for thickenning

Method
1. Marinate the chicken thigh with all the seasonings for 2 hours.
2. Soak egg noodles in water till soft. Use kitchen towel to tap dry the noodles.
3. Heat 2 cups of oil in a wok, use 2 laddles (put some egg noodles on a laddle and use another laddle to press it as to create a bowl shape) and deep fry the egg noodles till crispy. Set aside.
4. Heat 1 tsp of oil in a wok, fry garlic till fragrant. Add onion and fry till fragrant.
5. Add chicken and fry till almost cook, add scallops and prawns.
6. When the prawns are starting to turn red, add carrot and mushrooms and fry for 2 minutes. 
7. Add all the seasonings and mix well. Lastly add some frozen peas, toss for 1-2 minutes, then thicken the sauce with the potato starch mixture (If the sauce is too dry, you may add 1 tbsp of water).

Peperoncino Granchio Da Asiatico Stile Gnocchi (Chilli crab Gnocchi in Asian Style) Make 2

Ingredients
1 pkt *Gnocchi
1 pkt frozen crab meat
1 small onion, sliced
3 stalks spring onion, cut into sections
1 red chilli, sliced
Some coriander for garnishing
1 beaten egg
1 cup of water + 2 cups of water
3 ginger, sliced

Chilli Paste (to be blended)
10 dried chilli, soaked
5 red chilli, cut
6 bird eye chilli 
5 garlic
8 shallot
Thumbsize belacan
Thumbsize galangal
1 stalk lemongrass, only the white section

Seasonings
Salt to taste
Sugar to taste
3 tbsp tomato sauce

Instructions
1. Pan fry Gnocchi till slightly browned. Set aside.
2. Bring 2 cups of water and 3 sliced of ginger to boil. Add the crab meat and cook for a few minutes. Drain the crab meat and set aside. (This is to remove the fishy smell from the crab meat)
3. Blend all the chilli paste ingredients together.
4. In a pan/wok, heat up 3 tbsp of oil and add the chilli paste. Keep stirring until fragrant. 
5. Add 1 cup of water and bring it to boil. Ocassionally, stir the mixture.
6. Add the seasonings to taste. 
7. Add sliced onion, chilli and spring onion. Then add the crab meat, stir until even. 
8. Lastly, pour the beaten egg a little at a time and stir it lightly.
9. Dish up the chilli crab sauce and pour on top of the pan fried Gnocchi. Garnish with some coriander.

Huiji Seafood in Da Bag 汇集大海鲜

Ingredients
1 mud crab/flower crab 
500g fresh prawns
500g clams
2 slippery lobsters
Any seafood ingredients that you want
6 cloves smashed garlic
10 sliced ginger
A few stalks of spring onion, cut into sections
1 tsp salt
Some coriander

The dipping sauce
3 cloves smashed garlic
1 tsp wolve berries, wash and soak for 10 minutes
1 tbsp Huiji Waist Tonic
3/4 cup water
1 tbsp black/brown sugar
1 tbsp oyster sauce
1/4 tsp salt

Method
1. Clean and cut all the seafood ingredients.
2. In a pan, heat 1 tsp of cooking oil, saute garlic till fragrant. Add all the sauce seasonings and bring it to boil on low fire. Simmer for 5 minutes, off fire, add some wolveberries and set aside.
3. Boil a pot of water with 1 tbsp of cooking oil, salt, garlic, ginger and spring onion. Blanch all the seafood one type at once till all cooked and drain the water. 
4. Garnish with some coriander and serve the seafood with Huiji dipping sauce.