Ingredients: 1 kg of fresh prawns, with shells deveined and cleaned
½ teaspoon of salt
½ cup of oil (for deep fried the prawns)
2 eggs (only the egg white)
Half cup of flour
1/3 of small pumpkin, sliced
Method: 1. Steamed pumpkin for about 15 minutes or until it soft, mashed it. Set aside
2. Dip prawns into egg white to coat well. Then drop them into the flour and shake well to coat with flour.
3. Heat ½ cup of oil in the wok over medium-high heat. Carefully drop coated prawns into the hot oil and deep fry for about 2 minutes until light golden brown, turning once. Set aside. 4. Heat the wok. Pour mashed pumpkin into the wok, add salt and stir evenly.
5. Put the deep fried prawns in and continue to stir until all prawns are fully coated with the pumpkin paste. Off the fire and is ready to served.
Ingredients: I pack yellow noodles 1 big onion, sliced 3 eggs 1 medium cucumber, sliced 1 teaspoon of soy sauce 1 garlic, minced 6 small green lemon 6 shrimps (or option of pork sliced or chicken sliced) 3 tablespoons of vegetable/ olive oil Half cup of water
Method: 1. Rinse noodles under hot water, drain, transfer to a large bowl, separate with fork 2. Heat the wok over medium high heat. 3. Add 1/3 of the oil to the heated pan. 4. Fried eggs, transfer to a plate. 5. Add the rest of the oil to the heated pan, stir fry garlic and onion until fragrant 6. Add cucumber and fried eggs, continue stir fry 7. Add noodles, stir fry for 2 minutes. 8. Add water to coat the noodles 9. Sprinkle salt and soy sauce. 10. Served splash with lemon sauce
You can change the quantity of the ingredients to your preferences.
Ingredients: 1 kg of fresh prawns, with shells and cleaned
2 tablespoon of hua tiao wine or rice wine
1 piece of ginger, sliced
1 egg white
Method: 1. Mix the ginger with the prawns.
2. Splash wine to the prawns.
3. Let it steamed for 5 minutes.
4. When the prawns almost cooked, put egg white on to the prawns. Served hot. The best is to dip with soy sauce.
You can change the quantity of the ingredients to your preferences.
Method: 1. Crack an egg and separate the white from the yolk 2. Warm abit of olive oil 3. Scramble the yolk in a bowl with formula, breast milk and transfer to frying pan 4. Cook over medium heat, scrambling constantly, until thoroughly cooked
Ingredients: 2 bowl of leftover steamed rice Chopped onions Chopped carrots Chopped celery Garlic, minced 2 Eggs 1/2 tablespoon of salt 1 teaspoon of curry powder 1 tablespoons of vegetable / olive oil 1 teaspoon of soy sauce
Method: 1. Heat oil. Add garlic and onion and saute until brownish coulour. 2. Add carrot and celery and saute together until soften. Take out and put in a bowl. 3. Fried eggs, add steamed rice. 4. Add all the cooked ingredient and stir fry. 5. Sprinkle salt, soy sauce and curry powder over the fried rice and stir evenly. And is ready to served.
You can change the quantity of the ingredients to your preferences
Steamed Fresh Water Prawns. The prawns is fresh, the best is to cook with the shell on, with heads and legs removed. Excellent served with soy sauce.
Steamed Crabs. I'm a die-hard crab lover. The crab turned out perfect, juicy and tender. This method of steaming kept all of the crabs flavor contained. De-licious!!
Bitter Gout Omelet. A combination of bitter gout stir fry with eggs, tomatoes and chilies.
Stir Fried Clams (LaLa). Lala is my all time favorites. All the shells are open and the flesh is big and sweet. Cooked with ginger, slices chilies but not spicy at all……fresh and delicious.
Teow Chew Steamed Fish (Hong Zhou Fish). With all the ingredients of dried chinese mushrooms, pork, salted cabbage, ginger, tomatoes, red chilies, sour plums, shallots, spring onions, coriander leaves. The fish flesh was so tender and sweet. The gravy adds a little bit of sourness……it is so flavorful………
