Sunday, April 24, 2016

Deep Fried Prawns Rolled With Noodles

I love seafoods and prawns are one of my favourite. Trying out something different by coating the prawns with noodles. I had something quite similar while in Bangkok and so give it a try.

Deep Fried Prawns Rolled with Noodles

  • 1/2 lb fresh prawns
  • 1/4 ib long life noodles (mee suah)
  • 1 tbsp chopped coriander roots
  • 2 tbsp chopped garlic
  • 1 tsp ground black pepper
  • Dash of salt
  • Some sesame oil 
  • Cooking oil for deep frying
Sauce - orange marmalade, ketchup, fish sauce, lime juice & lime skin 


- Peel the prawns, leave the hard tail flap, remove the dark vein. 

- Pound the coriander and garlic till paste is formed.

- Matinate the prawns with the coriander & garlic paste, black pepper, salt and sesame oil for at least an hour. 

- Soak the noodles with hot water till soft and drain. 

- Wrap the shrimp with the noodles till the shrimp is covered. Repeat with the balanced prawns till all are covered with the noodles. 

- Deep fried in hot oil till the noodles are brown & crunchy.

- Drained and served with the prepared sauce. 

Black Pepper Crabs

I had wanted to cook this Black Pepper Crabs for quite sometime back but put it on hold as I was having bad cough for almost a month. I had added slightly more pepper to make it more spicy and peppery. This time I used Flower Crabs as the Mug Crabs are out of stock too. Overall family enjoyed this dish together and goes so well with a glass of beer too. 

Black Pepper Crabs

2 kg Flower or Mug Crabs
3 tbsp dark soya sauce
3 tbsp oyster sauce
3 tbsp castor sugar
3 tbsp water
11/2 tbsp oil
11/2 tbsp butter
11/2 tsp fresh minced ginger
6 cloves minced garlic
1 - 2 red chillies chopped 
1 tbsp white pepper 
1/4 tsp ground coriander
2 tbsp black pepper
2 spring onion
1/4 cup chopped fresh coriander


  1. Put dark soya sauce, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
  2. Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked. 
  3. Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok. Fry till fragrant. 
  4. Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
  5. Return the crab to the wok and toss to coat in the sauce.
  6. Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
  7. Serve at once.

Coffee Pork Ribs

Coffee Pork Ribs is my family favourite dish. Is a simple to cook dish and goes well with rice. 

         Coffee Pork Ribs

  1. 500g pork ribs
  2. ½ tsp salt
  3. ½ tsp sugar
  4. 2 tbsp oyster sauce
  5. 1 tsp sesame oil
  6. ½ tsp bicarbonate of soda
  7. 2 tbsp rice flour
  8. 2 tbsp potato starch
  9. 3 tbsp water
  10. oil for deep-frying
  1. 2 packets instant coffee
  2. 1 tbsp brown sugar
  3. 1 tbsp sugar
  4. 1 tbsp minced garlic
  5. 2 tbsp worcestershire sauce
  6. 1 tbsp rice wine
  7. 1 tbsp dark soy sauce
  8. 3 tbsp water
  1. Cut 500g pork ribs into strips
  2. Add ½ tsp salt,
  3. ½ tsp sugar,
  4. 2 tbsp oyster sauce,
  5. 1 tsp sesame oil,
  6. ½ tsp bicarbonate of soda,
  7. 2 tbsp rice flour,
  8. 2 tbsp potato starch,
  9. 3 tbsp water,
  10. 1 egg (beaten)
  11. Mix well and let it marinate for 1 hour
  12. For coffee sauce mix in a bowl,
  13. 2 packets instant coffee,
  14. 1 tbsp brown sugar,
  15. 1 tbsp sugar (adjust to taste),
  16. 1 tbsp minced garlic,
  17. 1 tbsp rice wine (optional),
  18. 2 tbsp worcestershire sauce,
  19. 1 tbsp dark soy sauce,
  20. 3 tbsp water,
  21. Mix well and set aside
  22. Heat sufficient oil in a wok, deep-fry pork ribs till golden brown
  23. Drain and set aside
  24. Add coffee sauce mixture to a pan
  25. Cook until it thickens
  26. Add pork ribs, toss and let sauce coat evenly
  27. Garnish with chopped chilli padis and fresh coriander

Saturday, April 23, 2016

Japanese Condense Milk Bread

It's been quite sometime I have not bake bread. Since I have some time to spare, therefore I decided to bake one of my favourite breads, Japanese Condense Milk Bread. The outcome turns out good and I am very happy with this bake.  

Japanese Condense Milk Bread

Ingredients for bread: 

200g bread flour
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash

1 egg (lightly beaten)

some almond flakes


- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.
- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan.
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some almond flakes.
- Bake at 170 degrees for 25 mins.