Ingredients;
Tiger prawns
Salt
Pepper
Potato flour
Sauce;
1 can evaporated milk
Curry leaves
Chilli padi
Garlic
Butter
Sugar
Salt
Potato flour
Method;
1) Marinate the prawns and set aside
2) Heat butter in wok
3) fry garlic, curry leaves and chilli padi till fragrance
4) pour in evaporated milk
5) add in sugar and salt to desired taste.
6) you can add potato flour mixture to thicken the sauce.
Ingredients;
700g Ba Tao
Sesame seeds
Marinade;
Garlic
Ginger juice
Brown sugar
Pepper
Oyster sauce
Light sauce/fish sauce
Sesame oil
Potato starch (put more to make the meat tender)
Hua diao wine
Sauce;
3 tbs ketchup
1 tbs plum sauce
1 tbs chilli sauce
1/2 teaspoon hoisin sauce or sweet sauce
2 tbs bbq sauce
3 tbs black vinger
3 tbs sugar
4 tbs water
Method;
1) marinate the pork
2)make the sauce and set aside
3) deep fried the pork until it change to brown colour...abt 5 mins.
4) fry some garlic and pour sauce and make it to boil.
5) pour in the pork and coat them all with the sauce.
6) sprinkle some sesame seeds.
Ingredients;
-crayfish or any seafood
-shallots
-garlic
-ginger
-prima taste chilli crab sauce
-fish sauce
Method;
-cook the crayfish with shallots, garlic and ginger and set aside.
-follow the steps written on the prima taste box.
Childhood food..yum yum
Ingredients;
-1 can luncheon meat
- dark soy sauce
-sugar
Method;
-Deep fried/Air fry Luncheon meat
-mix dark soy sauce with sugar
-pour the mixture into non stick pan and cook till thickens. Don't need to put oil.
-once sauce thicken, throw in the luncheon meat and coat it evenly with the sauce.
Ingredients;
-Spare ribs / 小排骨
- brown sugar
-oyster sauce
-fish sauce
-sesame oil
-sprite
-cornflour/ potato flour
-garlic
-hua diao wine
-honey
Garnishing (optional)
-spring onion
-red bell pepper/ chilli
Method;
-marinate the ribs with all the above excluding honey
-stir fry ribs
-add some oyster sauce, brown sugar, salt,pepper, water/soup of the day.
-add honey
-turn to low heat and simmer for long
-when about to serve, turn to high fire...sauce will then thicken.
Ingredients;
-Front leg meat or tell the butcher you the meat for lor bak.
-1 packet Spices (go to the dry goods stall tell uncle you want lor bak spices)
-garlic
-dark soy sauce
-oyster sauce
-sugar
-water
-pepper
-light soy sauce
-sesame oil
-hua diao jiu
Method;
-Marinate meat with dark soy sauce, a little bit of oyster sauce, little bit of light soy sauce, sugar,pepper,hua diao jiu, the spices(the 3 things as show in the pic below) and lightly smashed garlics. Do not smash the garlic too hard.
-add sesame oil.
-set aside for an hour.
-stir fry the meat with low fire till fragrant
-then add hot water bit by bit until it covers the meat.
-simmer for 30 mins.
Ingredients;
2 sotong
Garlic
Spring onion
Chilli padi
Ginger
Black beans or black bean sauce
Sugar
Water
Potato starch
Method;
1) Marinate the sotong with black bean sauce
2) stir fry garlic, ginger, spring onion (white part only), chilli padi untill fragrant
3) pour in the sotong
4) add water and sugar
5) add potato starch mixture
Chicken breast or any other parts
Egg white
Corn flour
Garlic
Big onion/ small onions
Spring onion
Chilli padi
Plum sauce
Sugar water
Potato starch
Chilli sauce (optional)
Method;
1) marinate the chicken
2)mix egg white to the chicken
3) fried the chicken with cornflour and set aside
4) stir fry garlic, onions, spring onions (white part only), chilli padi
5) add plum sauce, sugar, water, chilli sauce
6) add potato starch mixture to thicken the sauce
7) once done pour in the fried chicken.
2kg mussels
Small onions
Garlic
1 cup white wine
2 sprigs thyme
1 cup double cream
Butter
Olive oil
Pepper
Corriander
METHOD:
- heat oil and butter
- fry onions till soft
- add thyme,wine , cream and bring to boil
-add garlic
- add mussels, cook until they are opened.
- sprinkle corriander and serve
10 small onions
10 garlic
1 handful dried chilli
Some assam water
Small piece blue ginger (galangal)
1 table spoon belacan
1/2 cup oil
Pandan leaves
Method:
- blend garlic,shallot,dried chilli,ginger, belacan and assam water
- heat oil in pan and fry the paste
- Lower the fire and keep stirring to prevent burning.
- stir until it turns dark red and oil comes out then add sugar.
- add pandan leaves for fragrance.
INGREDIENTS:
2 pieces fish
Lady fingers
1 tomato
1/2 big onion
Rock sugar
Salt
4 table spoon assam paste
SAMBAL PASTE
3 garlic
5 small onions
10 dried chilli
1 tablespoon belacan
1 stalk lemon grass-white portion only
METHOD:
- Blend ingredients for sambal paste with some assam juice
- Fried fish to prevent it from breaking (quick fried)
- add big onion and sambal pastr to fry till fragrance
- add assam juice and rock sugar to boil
- add fish then lady finger
- bring it to boil then switch to low fire to simmer for few mins.
Finally I got the right recipe! It taste so good .
Ingredients;
3/4 cup milk
2 tbs white vinegar
1 cup plain flour
2 tbs sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tbs butter, melted
Method;
Mix milk with vineger then leave it for 5 mins.
Combine flour, bp,bs,sugar,salt
Then mix egg and butter into the milk.
Finally combine all!
