Stir Fried Asparagus with Scallops

Stir Fried Asparagus with Scallops

Ingredients

• 15 spears asparagus, trimmed and cut into 3cm pieces
• 1 teaspoon oil
• 5-8 large frozen scallops, thawed
• salt and pepper, to taste
• cornflour, as needed
• 1 tablespoon oil
• 1 tablespoon diced garlic
• 1 shallot, finely diced
• 1/2 teaspoon salt
• 1/2 cup (125ml) water
• 1 tbsp oyster sauce
• 1 red chilli, sliced
• 1 teaspoon cornflour, mixed in 2 teaspoons water
• 1 teaspoon sesame oil
• salt, to taste

Direction

1. Blanch the asparagus and carrots in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
2. Season the scallops with salt and pepper then lightly dust in cornflour.
3. Heat a frying pans with oil. Saute the garlic and shallot till aromatic.
4. Add the scallops then stir fry until both sides are evenly browned; about 3-4 minutes.
5. Turn the heat down to medium then add the water and simmer for 2 minutes,
6. Add Asparagus, carrots and chilli, oyster sauce, sesame oil and salt to taste.
7. Add the cornflour slurry.
8.. Heat and stir untir sauce is slightly thickened.

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Deep Fried Seafood Wanton

Deep Fried Seafood Wanton

Ingredients

- 1 fish fillet - cod fish ( use a good fish fillet)
- 6-10 medium size prawns
- dashes of salt and pepper
- 1tsp sesame oil
- less than 1tsp cooking wine
- 1/2 cup mixed vegetables of peas and carrots, cooked and cooled, set aside

- 4 water chestnuts chopped.
- 1 egg white

Direcctions

1. Chop the fish fillet and prawns to a paste form.

2. Mix themin a mixing bowl and add in the vegetable and water chestnuts.

3. Marinate with salt and pepper, seame oil and cooking wine.

4. Then add in egg white and mix well.

5. Texture should be just slick sticky.

6. Use wonton wraps and fold in the fillings and use a spring onion to tie it up.

7. Deep fried till golden brown.



Sambal Prawns

Sambal Prawns

Ingredients



• 3 medium onions, peeled, and chopped roughly
• 4 cloves garlic, peeled
2 lemongrass stalks, white part only, chopped roughly
5 Birds Eyes chillis
1 tablespoon belcehan (fermented shrimp paste)
2 tablespoons vegetable oil
1/2 teaspoon ground turmeric
500 grams raw, peeled prawns
1/3 cup water
3 tablespoons tamarind concentrate
2 teaspoons sugar
1/2 teaspoon salt
roasted sesame seeds

 Method

1. Process onions, garlic and chilli until fine.
2. Heat up a wok and add the oil.
3. Fry the process mixture and belechan over a medium heat, stirring all the time until fragrant.
4. Add turmeric and fry for another min and add the prawns and water.
5. Stir to combine, coating the prawns with the mixture.
6. Add tamarind, sugar, salt and soy and continue stirring, until prawns are pink and cooked through.
7. Sprinke with roasted sesame seeds.

 



Piglets Mooncakes

Snow Skin Moon Cake

Yam Flavour Snow Skin Moon Cake

Green Tea, Mango & Orange Flavour Snow Skin Moon Cake

Mango & Green Tea with lotus filling

Mango & Green Tea Snow Skin Moon Cakes

Little Snow Skin Piglets

Tom Yum

Tom Yum

Ingredients

2 stalks Lemon Grass

5 cups Chicken Stock

5 Bird's Eye Chillies Bruised

2 Coriander Roots Bruised

1 inches knob Galangal - peeled and sliced

5 Kffir Lime Leaves

400g Prawns

100g Straw Mushroom

10 Meat Balls

3 Pieces of Egg Beancurb

1 Sprig Coriander

Seasoning

3 Tbsp Lime Juice

2 Tbsp Fish Sauce

1 Tbsp Thsi Tom Yum Paste

Methods

1. Bruised the lemongrass and cut into short lengths.

2. Bring chicken stock to the boil over medium heat.

3. Add bird's eye chillies, coriander root, galangal, kffir like leaves and lemon grass.

4. Return stock to the boil for anothe 5 mins.

5. Scoop out coriander root, galangal, kaffir lime leaves and lemon grass. 

6. Add prawns, mushrooms, meat ball, egg beancurd and return to boil again.

7. Add seasoning and remove from heat.

8. Serve and garnished with coriander leaves.

Macarons

Macaron

My first time baking macarons. Did two variants and am happy to see the "feets". Is not easy to bake this delicate cookies but I am happy that I managed to master it.

Ingredients

150g  Icing Sugar
150g  Ground Almond
75g    Egg White
150g  Castor Sugar
20g    Egg White

Method

1.  Sift the icing sugar and ground almond together.
2.  Place castor sugar in a base pan and fill with some water enough to cover the sugar.
3.  Boil the castor sugar with water, do not stir when it starts to boil.
4.  Beat the egg white at high speed until foamy. Do not stop beating half way.
5.  Slowly pour in the sugar syrub.
6.  The white will continue to increase in volume. The beating must continue as the meringue cool.
7.  Stir in the ground almond mixture & icing sugar. Fold till smooth and gross.
8.  Stir until well mix then add in the 20g egg white base on your own judgement.