Deep Fried Fish

Ingredients:
12 fish
cornflour
oil for deep frying
salt
white pepper

Methods:
1. Sprinkle and rub some salt and white pepper onto the cleaned fish and marinate for 10 minutes.
2. Coat the marinated fish with cornflour.
3. Deep fry the marinated fish until golden brown.
4. Serve the fried fish with sliced red chilli padi and light soya sauce.

Stir-fried Tomatoes With Prawn and Egg

Ingredients:
2 tomatoes (cut into bite-sized)
10 prawns (half-shelled and deveined)
1 egg (beaten)
1 onion (cut into wedges)
1 red chilli (cut into big chunks)
80ml water

Seasoning:
1 tbsp sugar
1 tbsp light soya sauce
dash of salt

Methods:
1. Saute onion until aromatic.
2. Add in prawns. Stir fried until prawns are just cooked.
3. Toss in tomatoes and red chilli.
4. Pour in water and let it simmer for 1-2 minutes.
5. Add in beaten egg and seasoning.

Long Bean Curry With Prawns and Japanese Tofu

Ingredients:
4 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
14 prawns (half-shelled)
1 japanese tofu
8 long bean (cut into 2cm length)
1 sprig curry leaves
3 tbsp coconut milk
500ml water

Methods:
1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.
2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.
3. Add long bean. Continue stirring for 5 minutes.
4. Pour in water and cook to a boil.Let it simmer until long bean turns tender.
5. Pan fry japanese tofu until golden brown.
6. Once the long bean is cooked until tender, stir in prawns and fried japanese tofu.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Serve hot.

Steamed Fish With Fermented Bean Paste

Ingredients:
fish
1 1/2 tbsp fermented soy bean paste
1/2 tbsp fermented chilli bean paste
1/2 tbsp fermented black bean paste
1 chilli padi (chopped)
2 tbsp light soya sauce
3 tbsp chopped ginger
1 tbsp chopped spring onion (white part)

Garnishing:
chopped spring onion

Methods:
1. Rub the fish with salt.
2. Chop the fermented bean paste and then mix with chopped ginger, chopped chilli padi, chopped spring onion and light soya sauce in a bowl.
3. Place the mixture on top of the fish.
4. Steam for 10-15 minutes.
5. Garnish with spring onion and serve hot.

Steamed Fish With Olive Vegetable

Ingredients:
fish
shredded ginger.
1 tbsp olive vegetable

Methods:
1. Fry the shredded ginger until golden brown then set aside.
2. Rub the fish with salt.
3. Place 1 tbsp olive vegetable over the top of the fish.
4. Steam for 10-15 minutes and serve hot.
5. Garnish with fried ginger and coriander leaves.

Curry Prawns With Lady Fingers

Ingredients:
12 prawns
1 sprig of curry leaves
4 tbsp thinly sliced shallots
1 tbsp chopped garlic
15g Baba's fish curry powder
8 lady fingers
200ml water
salt and sugar to taste

Methods:
1. Saute shallots and garlic until slightly golden brown.
2. Add the curry leaves and curry powder, and continue to cook until fragrant.
3. Add water and put in prawns and lady fingers. Let it simmer until lady fingers turn tender.
4. Season to taste with salt and sugar.

Steamed Fish With Shao Xing Wine

Ingredients:
1 fish
salt
ginger (cut into thin strips)
1 stalk sping onion (cut into 2" length)

Seasoning:
3 tbsp light soya sauce
1 tbsp shaoxing wine
2 tbsp water

Garnish:
ginger (cut into thin strips)
coriander leaves (chopped)

Methods:
1. Rub the fish with salt.
2. Drizzle light soya sauce and water on top of the fish. Then top the fish with ginger strips and spring onion.
3. Steam the fish for 15-20 minutes.
4. Heat up a pan and add 2 tbsp cooking oil, stir fry the ginger strips until golden brown. Set aside.
5. Pour 1 tbsp hot oil and 1 tbsp Shao Xing wine over the steamed fish.
6. Garnish the steamed fish with fried ginger strips and coriander leaves.

Mui Fan (烩饭)

Ingredients:
cooked rice (4 servings)
1 broccoli (cut into bite-sized pieces)
4 leaves Napa cabbage (cut into bite-sized pieces)
4 black fungus (soaked in water)
4 dried mushroom (soaked in water)
1/2 carrot (sliced thinly)
8 prawns (half-shelled)
1 squid (cut into bite-sized pieces)
5 cloves garlic (sliced thinly)
5 slices ginger (sliced thinly)
1 egg (beaten)
2 tbsp cornflour
1 litre water

Seasoning:
1 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp chicken stock
1 tsp sesame oil
pinch of white pepper, salt

Methods:
1. Heat up oil in wok. Saute ginger and garlic until aromatic.
2. Add in mushroom and stir fry until fragrant.
3. Add in prawns and squid. Stir fry until almost cooked.
4. Add in carrot, black fungus and Napa cabbage.
5. Pour in water and bring to boil.
6. Add in broccoli and seasoning and pour in beaten eggs slowly into the soup.
7. Pour in cornflour mixture and let it simmer to thicken the gravy.
8. Pour the gravy over the rice and serve immediately.

Baked Prawn With Shrimp Paste

Ingredients:
12 prawns

Marinate:
1 1/2 tbsp shrimp paste
4 tbsp boiling water

Methods:
1. Marinate the prawns for 1 hour in the refrigerator.
2. Bake in a preheated oven at 200 degrees for approximately 15 minutes.

Prawns In Tomato Sauce

Ingredients:
12 prawns (deveined with toothpick)
1 onion (finely sliced)
oil for deep frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1 tsp cornflour
1 tbsp white egg

Seasoning:
4 tbsp Heinz tomato sauce
1 tbsp light soya sauce
1 tbsp sugar
1/2 cup water
1 tsp cornflour

Methods:
1. Marinate the prawns for 15 minutes.
2. Deep frying the prawns until golden brown then set aside.
3. Saute onion until aromatic.
4. Pour in sauce and the fried prawns.
5. Let it simmer and cook until the gravy turn thick and almost dry.
6. Dish up and garnish with scallion.

Spicy Calamari

Ingredients:
2 calamari (cut into rings)
1 tbsp Ichimi Togarashi (red pepper flakes)
oil for deep-frying

Marinate:
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
3 tbsp cornflour

Methods:
1. Pat dry calamari with paper towel.
2. Marinate for 10 minutes.
3. Deep fry the calamari until golden brown.
4. Sprinkle with Ichimi Togarashi.
5. Serve with mayonnaise.

Salty Prawns

Ingredients:
14 prawns (deveined, shelled)
oil for pan frying

Seasoning:
1 tbsp salt
dash of black pepper

Methods:
1. Heat up a pan with cooking oil. Add in prawns and pan fry both sides of the prawns until slightly brown.
2. Add in 1 tbsp salt then do a few quick stirs. Drain and dish up.
3. Sprinkle black pepper on top of pan-fried prawns.

Stir-fried Asparagus With Prawns

Ingredients:
10 asparagus (cut to 5cm length)
10 prawns (half shelf and deveined)
3 cloves garlic (finely sliced)
5 slices ginger (finely sliced)

Seasoning:
1 tsp oyster sauce
1 tsp light soya sauce
1 tbsp Shaoxing wine
dash of salt
50ml water

Methods:
1. Heat oil in wok. Saute garlic and ginger until fragrant.
2. Add prawns. Stir fry until prawns turn pink.
3. Add asparagus and seasoning. Continue stirring until asparagus is crisply tender.

Salted Fish Curry (Express Recipe)

Ingredients:
3 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
1 pack salted fish bone
12 prawns (shelled)
5 long bean (cut into 6cm length)
1 brinjal (cut into 6cm length wedges)
6 tau fu pok (cut into half)
8 cabbage leaves (tear into bite-size pieces)
1 sprig curry leaves
200ml coconut milk
500ml water
salt to taste

Methods:
1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.
2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.
3. Add salted fish bones and saute until aromatic.
4. Add long bean, brinjal and cabbage.
5. Pour in water and cook to a boil. Let it simmer for 10 minutes.
6. Add in prawns and tau fu pok.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Bring it to boil and season with salt.
9. Serve hot.

Steamed Cod Fish With Preserved Radish (Chai Poh)

Ingredients:
cod fish
30g preserved radish (soaked, chopped)
1 red chilli padi (chopped)
1 1/2 tbsp chopped garlic
1 tbsp chopped shallot
1/2 tbsp oyster sauce
1 tsp sugar
dash of salt and white pepper

Methods:
1. Saute chopped garlic and shallots until fragrant.
2. Add in preserved radish. Continue stir fry over low heat until aromatic.
3. Add in chopped chilli padi.
4. Add in oyster sauce and sugar. Stir to mix well. Dish up and set aside.
5. Rub the cod fish with little salt and white pepper.
6. Put the sweet and spicy preserved radish sauce on top of the cod fish.
7. Steam for 10-15 minutes. Garnish with coriander leaves and serve hot.

Garlic Cheese Prawn

Ingredients:
20 prawns (half-shelled and deveined)
12 cloves garlic (finely chopped)
1/4 pack of shredded mozzarella cheese
dash of black pepper

Marinate:
1/2 tsp salt
1/2 tsp white pepper

Garnishing:
coriander leaves

* Quantity of chopped garlic and mozzarella cheese is adjusted according to your own preference.

Methods:
1. Marinate the prawns for 15-20 minutes.
2. Grease a baking tray with butter.
3. Put the prawns on tray, stuff/sprinkle chopped garlic into/on prawns.
4. Cook in a preheated oven at 230 degrees for approximately 10-12 minutes.
5. Sprinkle shredded mozzarella cheese during the last 5 minutes of baking until the cheese has melted.
6. Remove from oven.
7. Garnish with coriander leaves and sprinkle black pepper and serve.

Fried Shark Fish Cutlet

Ingredients:
1 piece shark fish (cut into pieces)
1/4 tsp white pepper
1/4 tsp salt
1 tsp sesame oil
cornflour

Methods:
1. Marinate the shark fish with white pepper, salt, sesame oil and 1 tsp cornflour for 15 minutes.
2. Coat well with cornflour before deep frying the shark fish.
3. Deep fry until golden brown then dish up.

Sambal Petai With Prawns and Anchovies

Ingredients:
1/2 cup petai (skinned and split)
10 prawns (half shelled)
1/2 cup anchovies (rinse and dry)
10g dried shrimp (chopped)
2 onions (sliced finely)
5 shallots (sliced finely)
3 cloves garlic (sliced finely)
70g chilli paste (Puteri Cili Giling)
red chilli padi (if you like it hot and spicy)

Seasoning:
salt
sugar
1/2 tbsp tamarind paste (mix with 150ml warm water)

Methods:
1. Fry the anchovies until golden brown. Set aside.
2. Saute onion, shallots and garlic until fragrant.
3. Add in chopped dried shrimp. Continue stirring until aromatic.
4. Add in chilli paste. Keep stirring for 1 minutes.
5. Put in prawn. Cook until half-cooked.
6. Put in Petai. Stir to mix well with other ingredients.
7. Pour in tamarind juice and simmer until the gravy becomes thick.
8. Put in fried anchovies and stir-fry briskly.
9. Season with salt and sugar.
10. Serve hot with rice.

Steamed Herbal Fish

Ingredients:
fish
salt
pepper
4 slices ginger
600ml water

Herbs:
4 Yu Zhu (玉竹)
2 red dates (cut into half)
1 Dang Shen (当参)(cut into half)
3 Huai Shan (淮山)
2 Bei Qi (北芪)(cut into half)
3 Dang Gui (当归)
10g American Ginseng Beard (洋参须)
1 tbsp wolfberries (杞子)

Methods:
1. Marinate fish with dash of salt and pepper for 10 minutes.
2. Cook the herbs at medium heat for 20 minutes.
3. Steam the fish with ginger for 15-20 minutes.
4. Discard the fish water.
5. Pour the herbs sauce over the fish and steam for another 2 minutes.
6. Serve hot.

Deep Fried Fish With Spicy Garlic Sauce

Ingredients:
fish (rub with salt and cornflour then deep fry)
5 cloves garlic (chopped)
2-3 red chilli padi (chopped)
5 tbsp olive oil
3 tbsp light soya sauce
oil for deep dry

Methods:
1. Heat up olive oil, then saute garlic until golden brown.
2. Add in red chilli padi. Stir continuously for about 5 seconds or until fragrant.
3. Stir in light soya sauce and pour the sauce over the fish to serve.