Prawns Mee Goreng (Collaboration with RedMart)

Ingredients
10 fresh prawns, peel and devein, tail on
300g yellow noodles
10 cherry tomatoes, halved
100g cai xin, cut into sections
1 small onion, sliced
2 tbsp minced garlic
2 tbsp cooking oil

Seasonings
2 tbsp ketchup
2 tbsp sambal
1 tbsp light soya sauce
1 tsp sugar
Dash of pepper
1 tbsp water

Directions
1. Combine all the seasonings in a medium bowl, set aside.
2. Heat up 2 tbsp of cooking oil in a wok/pan. Fry prawns and prawn heads till cooked. Squeeze out the prawn extract from the heads. Remove and set aside.
3. In the same wok/pan, fry onion till translucent. Add garlic, continue to fry till fragrant. Add cherry tomatoes and cook for 2 minutes.
4. Add yellow noodles and vegetables, stir fry and mix well with other ingredients for a few minutes.
5. Season the noodles with all the combined seasonings, taste and adjust the seasonings to your preference.
6. Lastly, put the prawns back into the noodles and toss for a minute. Dish up and serve hot.

Pan Seared Salmon with Garlic Butter and Truffle oil (Collaboration with RedMart)

Ingredients

300g salmon fillet
100g brussel sprouts, halved
50g asparagus
6 cherry tomatoes, halved
1 bulb garlic, halved
1 tsp olive oil
2 tbsp butter
1 tbsp truffle oil

Seasonings
Salt
Pepper
Parsley

Directions
1. On a cast iron pan, heat up some olive oil. Sear both sides of salmon fillet for 1 minute on each side and baste some butter on it. Sprinkle some salt, pepper and parsley.
2. On another pan, fry brussel sprouts, asparagus and garlic with some olive oil. Season them with salt and pepper.
3. Arrange all the vegetables, garlic and cherry tomatoes in the cast iron pan together with seared salmon fillet.
4. Roast it in the 180°C preheated oven for 3 minutes. Remove from the oven, sprinkle some truffle oil and serve hot.

Spicy Sardine and Vegetables Salad

Ingredients
1 canned Ayam Brand EVOO Sardine
Some brocolli, cut
6-8 prawns, remove shell and devein
2 red chilli, sliced
8 garlic, sliced thinly
1 onion, sliced thinly
Olive oil from canned Ayam Brand EVOO Sardine

Seasonings (to taste)
2 tbsp sambal
1 tsp brown sugar
Salt
Pepper

Method
1. Heat olive oil in a wok/pan, add sliced garlic and fry till golden brown. Remove garlic and put it in a big mixing bowl.
2. In the same wok, pour a little oil, fry onion and chilli till brownish, remove and put it in the mixing bowl together with the fried garlic.
3. Add some oil again, fry brocolli for about 3 minutes and flip it over the other side and continue to fry for a while until it's slightly charred. Don't over cooked the brocolli as we want it to be crunchy. Move it to the mixing bowl.
4. Pan fry the prawns until it's cooked and lightly toss the sardines. Remove and put it in the same mixing bowl.
5. Lightly torch all the ingredients and sear it for a few seconds to make it charred.
6. Combine all the seasonings and mix well with other cooked ingredients. 

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

Rainbow Ondeh Ondeh

Ingredients 
120g glutinous rice flour 
40g tapioca 
80g steamed sweet potato 
1 tbsp fine sugar 
110ml water 
A few drops of each colour (red, orange, yellow, green, blue and purple) *optional*

The Filling 
Finely chopped palm sugar

The Topping
Steamed shredded coconut with a pinch of salt

Method
1. Mix all the ingredients (except the colouring) and knead until smooth dough is formed.
2. Divide dough into 6 portions. Add different colour to each dough, knead it till the colour is well incorporated.
3. Divide each colour dough into 4 to 5 balls. Roll it and then make a dent in the centre (If the dough is too dry, you may add a few drops of water). Add a little filling in the centre, seal it carefully and roll it into balls again.
4. Cook all the ondeh ondeh in boiling water. Once it floats, let it cook for another 1-2 minutes. take it out and soak it in cold water for 3 minutes
5. Remove the ondeh ondeh with a slotted ladle or strainer. Roll them over the steamed shredded coconut and coat well.

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.

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

The Fish
Ingredients
1 fish, cleaned
Salt
Pepper

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

Method
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)

Ingredients
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

Directions
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*