Deep-Fried BeanCurd Sheet

Ingredients :
1 bean curd sheet - no salt ( Kwang Cheong Thye )
20 steam buns

Batter :
1 tsp preserved red beancurd
1 tbsp sugar
1/4 tsp 5-spice powder
1 tsp sesame oil
5 tbsps water
5 tbsps plain flour
1 tsp baking powder

Method :
1. Place a bean curd sheet on a board , rub with 1 layer of batter evenly on the sheet , place the second sheet over it , repeat the procedure until the last sheet cover .
( 4 pc beancurd sheet . Poke some holes on the sheet before frying )
2. Deep-fry the square layered bean curd sheets until golden brown, remove and cut into rectangular shape, serve with steamed bun and sweet sauce ( use low fire ) .

Roasted Duck With Sweet Pickles

Ingredients :
1 roasted duck
100g sweet pickles
1 red chilli (cut into shreds )
1 stalk spring onion ( cut into shreds )

Serving sauce :
2 tbsps water
2 tbsps sour plum sauce
some 5-spice powder
1 tbsp lime juice

Method :
1. Remove meat from roasted duck, cut into thin strips , sprinkle some flour, then deep-fry for a while, remove and drain well .
2. Heat wok with 1 tbsp of oil , stir fry the spring onion & red chilli, add in serving sauce and pickles mix well, then pour over the roasted duck, sprinkle some sesame and serve .

Curry Fish Head

Ingredients :
1 fish head or fish meat ( 600g ) ( steamed )
6 lady fingers
5 green chillies
2 tomato ( cut into 6 pc )
3 lime
100g fish curry powder
6 shallots ( chopped )
5 red chillies
2 onions
150g asam ( tamarind ) - 4 tbsp
30g grated coconut ( fragrant )
2 stalks curry leaves
3 garlic ( chopped )

Serving sauce :
5 rice bowls water extract with asam
3 tsps salt
3 tbsps sugar
1/2 tsp M.S.G.
1/2 rice bowl coconut milk ( add lastly )

Method :
1. Heat wok with sufficient amount of oil , fry shallots , garlic & curry powder till fragrant , pour in serving sauce and other ingredients till boil.
2. Add in fish head boil for a while ( 8-10 mins ) , lastly pour in the coconut milk and serve it hot .

* Marinate fish with salt , sugar. msg & 2 tsp cornflour
* Assam juice with sugar , 3 tbsp lime juice , salt to boil first .
* Fry white grated coconut brown then ground it . Then add into the boiling assam juice .
* Fish curry powder add water boil to paste form.

Steamed Fish With Bean Paste Sauce
* Steam about 7-10 mins .

Ingredients :
1 fresh fish
2 stalks spring onion
1 stalk coriander leaves
3 shallot ( cut into slices ) * add abit of salt
1/2 tbsp chopped garlic
1 chilli ( chopped )
3 slices ginger ( shredded )

Serving sauce :
1/2 rice bowl water
1 tbsp rice vinegar
1 tbsp sugar
1 tbsp black bean paste / brown bean paste
2 tbsps tomato sauce
1 tbsp sour plum sauce * abit of dark soya sauce

Method :
1. Clean and remove the central bone from fish , marinate and steam it till cooked .
2. Heat wok with some oil , fry the garlic , 3 shallot , ginger and chilli till fragrant , add in serving sauce till boil , then pour over the well steamed fish , lastly sprinkle some spring onion, coriander leaves and shallot ( fried ) , serve it hot .

* Put cornflour solution to the inner side of fish -> 1/2 tbsp cornflour , salt , sugar , pepper powder
- mix and season the inner side of fish.

1 ) Steam fish , grease oil on plate before putting the fish on plate to steam . Then add abit of cooking oil to the fish .

Steam Chicken with sour plum sauce

Ingredients : 1 chicken ( season with 1 1/2 tbsp salt )

Sauce :
1 1/2 tbsp sour plum sauce
1 1/2 tbsp black bean paste
2 tsps minced garlic
1 tsp some 5-spice powder
1 stalk coriander leaves ( chopped )
3 limes ( squeeze out the juice ) / lemon juice
4 chilli padi
3 slice ginger with skin
2 stalk spring onion
1 tbsp dark soya sauce

Method :
1. Clean the chicken . stuff the sauce , ginger & spring onion , then sew with needle.
2. Rub the thick dark soy sauce over the skin, wrap with cellophane paper and steam it till tender . Steam for 1hr .
3. Cut the chicken into pieces, serve it hot with the sauce.

* Rub chicken with dark soya sauce to get darker tone.
1) Put ginger and spring onion into stomach seal one end with stick
2) then put seasoning sauce into stomach at the other end .
3) Sprinkle sesame oil on the skin .

Fried Shrimp Balls

Ingredients :
600g prawn meat ( cut into cubes )
8 water chestnuts ( cut into cubes )
2 stalks spring onion
3 black mushrooms
150 lean pork ( wu hua rou )
1 beancurd sheet
2 eggs

Seasoning :
2 egg yolks
1/2 tsp M.S.G.
1 tsp light soy sauce
1 tbsp ground crispy flat fish
some pepper powder
1/4 tsp salt
1 tsp sugar
1 tbsp cornflour
some sesame oil

Method :
1. Cut lean pork , prawn meat , black mushroom , spring onion & water chestnuts into bits , mix well with seasoning . Add a dash of sesame oil.
2. Place the stuffing onto beancurd sheet and roll lengthwise, use till cooked, remove the straws.
3. Deep fry the shrimp balls till golden brown, drain well oil & serve.

* Prawn meat must be dry with paper then cut into cubes .
* Fry flat fish crispy then ground it .
* Grease the steamer with oil before steaming .

Deep Fried Groupa Pieces with Banana Slice

Ingredient :
400g groupa fish meat / Tioman fish .
1 egg
2 bananas
2 stalks spring onion ( flatten to marinate fish )

To marinate :
1 egg white
1/2 tsp salt
1/4 tps M.S.G.
1/2 tbsp ginger wine
some pepper & sesame oil

Crispy Batter :

1 rice bowl plain flour ( 50 g sifted )
2 tsps baking powder ( 50g sifted
2 tbsps rice flour
3/4 rice bowl water => ice water
1/2 tsp salt
1/4 M.S.G.
2 tbsps oil ( add lastly )

Method :
1. Cut fish meat into folder form and marinate for a while .
2. Cut banana into slices .
3. Place one slice of banana onto fish meat folder, dip fish meat in batter & deep-fry till golden brown, drain well & serve.

Fried Noodle with Seafood

Ingredients :
1kg noodle
300g Chye Sin ( cut into short length )
300g prawns ( shelled )
1 onion ( cut into shreds )
300g bean sprout
300g squids ( cut into pieces )
1 tbsp dry prawn pound

Pound ingredients :
15 dry chillies
20 small onions
5 garlic
5 candle nuts

Gravy :
1 rice bowl water
1/2 tsp salt
1 tsp M.S.G.
1 tbsp sugar
2 tbsp tomato sauce
2 lime ( squeeze the juice )

Method :
1.Add some salt & pepper powder ( add abit of pepper sugar ) , to the prawns & squids , then parboil in hot oil and drain .
2. Heat wok with some oil , fry the pounded ingredients till fragrant , add in onion , chinese cabbage & bean sprout stir fry for a while, add in gravy, prawn, cuttle fish & noodle stir fry evenly till cooked .

Deep Fried Prawn Rolls

Ingredients :
24 medium prawn
1/2 red carrot
12 roll folder
2 stalks spring onion ( cut into long length )
3 black mushrooms ( a little bit of sesame oil , light soya sauce )
3 water chestnuts
2 stalks of coriander leaves

To marinate prawin :
1/2 tbsp ginger wine
1/4 tsp salt
2 tsps cornflour
2 stalks spring onion
1/2 tsp M.S.G.
some pepper powder

Method :
1. Remove shells from prawn, leaving tail section intact, remove veins, wash and dry it , then marinade for 20 minutes .
2. Cut mushrooms , water chestnuts and red carrot into strips .
3. Cut roll folder, place mushrooms , water chestnuts and red carrot , coriander leaves & prawn on it and roll , use the batter to seal the roll end .
5. Deep-fry prawn roll over medium heat till golden brown , drain well and serve .

* 1/4 ginger juice + 1/4 tsp huo tiew jiu => Ginger Wine
Batter - 2 tbsp plain flour w/H20

Connie :D

Baker :D

CBOX recommended:D

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Designer:♥summerkisses}
Litong
Joanna
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