Salted Fish Meat Bean Curd

Salted Fish Meat Bean Curd 

Ingredients 2 rolls Japanese ( or normal) bean curd
  1 pc deep fried salted fish
  100g minced meat
10 trimmed green peas
3 mushrooms soaked 
50g carrot (cut into small cubes)
1 tsp minced garlic
 400ml water

Seasoning 
  1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
  Dash of pepper and sprinkle some sesame oil
1 tsp tapioca flour mixed with 1 tbsp water for thickening

Method

1 Deep-fry honey peas with a little bit oil and set aside.
2 Deep-fry bean curd until golden brown. Remove onto a plate.
3 Heat wok and fry minced garlic, carrot, mushrooms, with a little bit oil.
4 Add in minced meat, seasoning with some water and bring to a boil.
5 Finally mix in green peas and bean curds together and add flour mix for thickening.

Black Pepper Crabs

Black Pepper Crabs

Ingredients

1 kg crabs

2 tbsp oil

1 tbsp chopped garlic

1 onion chopped

1 tbsp chopped spring onion

150 ml water

Seasoning

1 tbsp ground black pepper

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

Method

1 Clean the crabs. Coat with corn flour and deep-fry in hot oil until cooked. Dish and drain.
2 Heat up 2 tbsp oil, saute chopped garlic and onion until fragrant. Add in seasoning and stir well.
3 Add in crabs, chopped spring onion, water and stir-fry at high heat until dry. Dish up and serve.

Thai Prawn Curry

Thai Prawn Curry

Ingredients

500g prawns
2 stalks lemon grass (flatten)
2 calamansi leaves
150ml thick coconut milk
1 large red onion, cut in wedges
2 tomatoes cut into 8 pieces
2 tbsp lime juice

Ground spices
10 dried chilies –soak to soften
5 red chilies
3 bird's eye chilies
5 pcs shallots
4 pcs garlic
1 pc coriander root

6 oz package fresh mushrooms
2 slices galangal
1 tsp toasted shrimp paste

Seasoning 

 adequate salt
adequate sugar
1/4 tsp black pepper
1 tsp anchovies powder / anchovies stock cube

Garnishing
Chopped coriander leaves and chili curls

Method

1    Heat oil, saute ground spices until fragrant.       
2    Add in lemon grass, tomatoes, and calamansi leaves and saute for about 30 seconds       
3    Add in coconut milk and lime juice, stir and bring to a boil. Simmer gently the gravy. In between add in the seasoning, mushrooms and prawns. Cook for further 4 minutes.        
4    Finally add in red onions, and cook for another 2 minutes. Add in the basil and serve over rice.        
      Dish onto serving plate and garnish the dish. Serve hot with rice.       

Curry Puff

Curry Puff

Ingredients

Fillings

500g potatoes

1 large onion chopped

2 tbsp curry powder

1/4tsp chili powder

60g mixed vegetables

150g chicken, cubed

2 tbsp soy sauce

1 tsp salt

Pastry

Dough A

200g plain flour

130g margarine

Dough B

500g plain flour

50g sugar

200g margarine

180 ml water

Method

1 Filling: Wash and peel potatoes. Boil until cooked and cut into cubes.

2 Heat 4 table spoon oil in wok. Brief stir-fry chopped onion. Tip in curry powder and chili powder and fry until fragrant. Add mixed vegetables, chicken, soy sauce and salt and fry until cooked through. Remove and set aside to cool.

3 Dough A - Work margarine into sifted plain flour and knead until smooth. Divide into small balls.

4 Dough B - Sift plain flour. Mix all ingredients together and knead until smooth. Divide into small balls. Wrap Dough A with Dough B.

5 With rolling pin, flatten dough into rectangle. Roll up into cylinder, fold length wise into half, and shape into ball. Wrap up filling with dough and twist patterns along open edges.

6 Heat 2 bowls cooking oil in wok, deep-fry curry puffs until golden brown.

Butter Prawn

Butter Prawn



Ingredients
500 g medium-sized prawns, trimmed, slit back
4 egg yolks
1 tbsp evaporated milk
5 tbsp butter or margarine
Some curry leaves
1/2 tbsp chopped small chili (optional)

 Seasoning
1/2 tsp salt
1/2 tsp sugar
Dash of chicken stock granules

Method

1. Heat up oil for deep frying, put in prawns and deep-fry until  cooked. 
    Dish and drain.

2. Combine egg yolks, evaporated milk and mix well.

3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2), 
    keep stirring until the mixture form into  very fine shreds. Add in curry leaves, 
    small chili, 

seasoning and mix well.

4. Put in prawns and mix well. dish up and drain off the excess oil.

Steamed Fish - Teow Chew Style

This dish is more or less like "Thai Style" with some minor changes in ingredients.

Steamed Fish - Teow Chew Style

Ingredients A

1 tbsp oil

1/2 tbsp chopped garlic

1 tbsp shredded ginger

50 g shredded pork

2 black mushrooms, soaked and shredded

1 pc bean curd, cut into 4 cubes

1 tomato, cut into 4 wedges

100 g preserved green mustard, cleaned and shredded

1 red chili, shredded

2 preserved wet plums

Seasoning

1/2 tsp salt

1 tbsp light soya sauce

1/2 tbsp fish sauce

8 tbsp water

1 tbsp "Shao Xing" wine

2 tbsp sugar

Dash of pepper and chicken stock granules

Ingredients B

1 fish 800 g

1 stalk spring onion, cut into 3 cm length

Method

1. Heat up 1 tbsp oil and saute chopped garlic until fragrant. Add in shredded ginger, pork, mushroom and stir well. Add in remaining ingredients, seasoning and bring to boil. Dish up.

2. Clean and cut 3 slits in the fish. Arrange in a steaming tray, pour over with (1) mixture and spring onion.

3. Steam at high heat for 8 minutes or until cooked.

Seafood Beancurd Special

 There are many eateries that  will recommend you this dish. The ingredients used in their recipe may differ at different eateries. With this recipe you can make your own Bean curd Special  with various seafood that suites your taste. This recipe posted here was taken from an old magazine which I have like.

Seafood Beancurd Special

Ingredients

2 pcs soft bean curds

2 pcs egg bean curd

150 g fish paste

1 egg

2 tbsp fried crispy dried squids, chopped

1 tbsp chopped coriander leaves

2 tbsp chopped carrot

1 tsp salt

1/2 tsp pepper

Dash of chicken stock granules

Corn flour for coating

Dipping sauce

Thai chili sauce and mayonnaise

Method

1. Mash soft bean curd and egg bean curd until fine. Add in the remaining ingredients and mix until well-combined.

2. Pour mixture into a greased 8 inches square tray and steam at medium heat for 20 minutes until cooked. Remove and leave to cool before cutting into pieces.

3. Heat oil for deep-frying, coat " bean curd" in corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve with Thai chili sauce or mayonnaise.