Steam Drunken Prawns

Ingredients: (Serves 2)
300g of Medium Fresh/Live Green Prawn
5 - 6 Slices Of Dang Gui(当归)
5 Red Dates(红枣), seeds removed
1/2 Tablespoon Of Gou Qi Zi(杞子)
50ml Of Hua Diao Jiu

Methods:
1. Pre-soaked the herbs in the hua diao jiu for at least 30 minutes to an hour for the wine to absorb the aroma of the herbs.
2. Trim and wash the prawns then pat dry and arrange them in a steam tray/plate in single layer.(do not overlay them as it will cause uneven cooking time during steaming)
3. Arrange the herbs on top of the prawns and pour over the remaining wine on it.
4. Steam over boiling water for about 4-5 minutes, remove and served immediately.

Note:
If your prawns are kept in the fridge before steaming, remember to remove it from the fridge at least 10 - 15 minutes before hand and to let it cool off and pour away any of the water in the tray or plate before arranging the herbs on top.

Mushroom Dried Scallop XO Sauce

Ingredients:

• 60g Dried Scallops, soaked with 4 tablespoon water
• 1 1/2 tablespoon Dried Shrimp, soaked to soften and chopped
• 3 Red Chilli (replace with Dried Chilli if you want it spicy)
• 3 tablespoon Chopped Garlic
• 3 tablespoon Chopped Shallot
• 5 Dried Shiitake Mushroom, soaked to soften and chopped
• 5 Dried Shiitake Mushroom, soaked to soften and sliced
• a dash of Pepper
• Sugar or to taste (optional)
• 4 tablespoon Oil

How to do it:

1. Pour dried scallops with water into the pan after soaking it for 15 minutes.
2. Close pan and cook it in medium low heat for 4 mins or till water is almost dry.
3. Use the back of the spoon to press the dried scallops. They should be soft enough to break into pieces. If not, add a bit more water and cook longer.
4. Remove the dried scallops, tear into smaller shreds if necessary or give it a pause in the blender and set aside.
5. Heat oil in the same pan in medium low heat but not smoking.
6. Add in the garlic and shallot and saute till fragrant.
7. Add in the rest of the ingredient except shredded dried scallops.
8. Saute till fragrant by covering and shaking for 2 minutes.
9. Add a tablespoon of mushroom water.
10. Cover and continue cooking for another 2 minutes.
11. Add in shredded dried scallop.
12. Stir-fry till mixed well.
13. Cover and continue cooking for 4 minutes, shaking the pan to prevent burning. I open the pan occasionally to give it a good stir too.
14. Add pepper and sugar to taste if necessary, stir-fry to mix well.
15. Dish and store for later use.

Grilled sambal squid (Happy Call)

Ingredients: 

• 3 medium Squid
• 1 Banana Leaf
• 1 Shallot, sliced
• 1 Lime
• 1 petals from Pink Ginger Flower Bud, sliced thinly (optional)
• 3 tablespoon Sambal Belacan, homemade or store bought

How to do it: 

1. Add in squid to sambal belacan and marinade for 30 minutes.
2. Grease pan with a bit of oil and heat pan on medium high heat.
3. Place a piece banana leaf in the pan and spread the squid with the sambal on it.
4. Cover the pan and cook for 6 minutes.
5. Open the pan and cook for another 2 minutes.
6. Top with ginger flower and cover pan for half a minute.
7. Open the pan, dished top with sliced shallot and drizzle with lime juice.
8. Serve immediately.

Sambal Lala (Happy call)

Ingredients:
300g Clams, cleaned
2 - 3 Tablespoons of Sambal Chilli
2 Stalks Lemon Grass, lightly pound
4 Clove Garlic, chopped
1 Small Brown Onion, sliced
1 Tablespoon Oil

Method:-

1. Soak clams in salted water for about 20 minutes to let it spit out the dirt/sands. Rinse, drain and set aside. 

2. Remove the outer layer of the lemongrass, cut into about 8cm sections. Lightly pound it and set aside.

3. Heat oil in Happy Call Pan(HCP) or frying pan, saute garlic, onion and lemon grass for about 1 minute till fragrant.

4. Add in the sambal chilli according to your preference and give the mixture a quick stir to evenly coat it with the chilli.

5. Add in clams, cover pan for 30 seconds and give the pan a good shake pan.

6. Open the pan, check the clams and give it a stir before cover the pan and continue to cook till all the clams are opened. 

7. Discard those that did not open. Dish up and served hot with steamed rice.

SHRIMP LAFOURCHE ALA RICE COOKER

1 c. rice, uncooked
1 c. onions
1/2 c. celery
1/2 c. bell peppers
10 oz. can beef broth
1 stick butter
2 lbs. shrimp or 1 lb. crawfish
Salt and pepper to taste
1 can mushrooms

(In my own version, i added fish roe and scallops)

Melt butter in pan, saute onions, celery, bell pepper, mushrooms until soft. Pour into rice cooker. Add beef broth, rice, shrimp or crawfish, salt and pepper. Turn on rice cooker. When cooker's bell rings, it is done.

Clams in Chinese Wine Sauce

1lb clams
2 cloves garlic
1/2 spring onion chopped
1/2 cup cooking wine
1 tsp sugar
Soya sauce to taste

Directions:
1. Stir-fry garlic & spring onion
2. Add claims & sugar, cover 2 - 3 mins
3. Add soya sauce

Lobster Bisque

Ingredients

1/2 c. diced carrots


1/2 sm. onion

1/4 lb. uncooked lobster meat

1/2 c. your favoritebutter

1 tbsp. dry sherry

1/4 c. dry white wine

1/4 c. chicken broth

1/2 tbsp. tomato paste

1 bay leaf

1 tbsp. minced parsley

Pinch of thyme

4 tbsp. flour

2 c. scalded milk

2 tbsp. heavy cream
 
Directions
 
1. Mince the carrots and onion in a food processor. Mince the lobster meat.




2. Melt half the butter in a pot and saute the carrots and onions for 3 minutes. Add the lobster meat.



3. Heat and ignite the sherry and pour it over the mixture.



4. Add the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 15 minutes.



5. Melt the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few minutes and then add the hot milk, beating vigorously with a wire whisk.



6. Pour this into the lobster pot and simmer very slowly for 12 minutes.



7. Add the cream and correct the seasoning.

BBQ prawns with garlic and tomato sauce

Ingredients

1 kg prawns, deveined with head intact

4 cloves garlic, slices thinly

2 tbs tomato sauce

Directions:

1. Place prawns in aluminium foil. Place garlic on top of prawns. Spread tomato sauce over. Wrap prawns with aluminium foil, like a bag. (Make sure it opens from the top)

2. Bake in over at 120C for 20 mins. Serve with aluminium foil or place prawns on a serving plate.

Coriander Scallops with Orange-Ginger Dressing

Serves: 4

• PREP: 25 minutes
• TOTAL: 25 minutes

Ingredients

• 3 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons white balsamic vinegar
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced peeled fresh ginger
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
• 16 sea scallops, side muscles removed
• 8 cups mixed baby greens
• 1 navel orange, peel and pith removed, cut between membranes into segments

Directions:

1. Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.

2. Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.

3. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.

White wine clams

Ingredients

1 kg live clams

2 tbs garlic, chopped

2 tbs shallots, chopped

2 cups white wine

1/2 block butter

salt and pepper

1/2 lemon, juiced

parsley for garnish

Lemon zest

1 cup olice oil

Chicken stock

Directions:

1. Boil clams in 3 cups water low heat.

2. Saute oil, shallots, garlic, white wine sauce

3. Add lemon, zest. Add salt and pepper to taste.

4. Add clams to pan and fry for 3 mins.

Oven-roasted Lobster with Lime and Chive

Ingredients

Lobster:

1 small carrot, chopped

1 stick celery, chopped

1 Onion, chopped

1 small leek, chopped

1 1/2 lb lobster

Butter:

3/4 cup butter

1/2 bunch chives, diced

2 lemon (zest only)

1 tbs parsley, finely chopped

Directions:

1. Preheat oven 175C> Mix butter, chives, parsley and set aside.

2. In a large pan, cook carrot, celery, onion, leek in water. Till water comes to a low simmer, turn off fire.

3. Add lobster and cook 4 min. Remove to cool for 5 min

4. Remove claws and reserve meat

5. Cut lobster meat and cut into pieces

6. Place lobster meat on top of butter and place another spoon on top.

7. Oven bake 7 - 10 min. Serve with sliced lemon

Sambal Squid

200-300g of fresh squid


3 cloves of shallot *

1 clove garlic *

½ inch ginger *

5-10 dried chillies *

1 onion (sliced)

1 teaspoon of belacan

Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)

1 tablespoons of sugar

Salt to taste

Oil


Directions:

1. First blend the asterisk (*) ingredients. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. Add belacan (prawn paste). Then add in squid and stir well until cook (estimate for a minute). Put in the slices onion until it about to soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until the sambal thickens.

Red Curry of Lobster and Pineapple

Serves 4


One 14-ounce/414-ml can unsweetened coconut milk

2 tablespoons/30 g red curry paste

1 tablespoon/15 ml fish sauce (nam pla)

1 tablespoon/10 g grated palm sugar

8 ounces/225 g Chinese green beans, cut crosswise into 2-inch/5-cm lengths

4 slices fresh peeled ginger

2 kaffir lime leaves

1 teaspoon/5 g tamarind paste

1 1/2 cups/225 g bite-size cubes peeled fresh pineapple (about 1/4 of a pineapple)

Two 8-ounce/225-g uncooked lobster tails, shelled, meat thinly sliced crosswise

½ cup/10 g fresh basil leaves

Salt

Steamed rice

Method:

1. Place 1/4 cup/60 ml of the coconut milk in a heavy large saucepan over medium heat and simmer for 5 minutes or until the oil separates from the milk.



2. Stir in the curry paste and cook for 1 minute. Add the fish sauce and sugar and cook for 2 minutes, stirring constantly, or until the mixture darkens and thickens. Add the green beans and stir to coat.



3. Add the remaining coconut milk and stir to scrape up the browned bits on the bottom of the pan. Stir in the ginger, lime leaves and tamarind paste. Add the pineapple and simmer for 3 minutes, stirring occasionally, or until the sauce reduces and thickens slightly and the beans are crisp-tender.



4. Add the lobster and basil leaves and cook for 4 minutes or until the lobster is just cooked through. Discard the ginger and lime leaves. Season the curry to taste with salt. Transfer the curry to bowls and serve with steamed rice.

Mussels Steamed in White Wine and Thyme

Serves 4


1 tablespoon/15 ml olive oil

6 pounds/2.8 kg fresh mussels, scrubbed and debearded

3 shallots, finely chopped

2 garlic cloves, minced

2 sprigs of fresh thyme

2 bay leaves

3/4 cup/175 ml dry white wine

2 tablespoons/about 5 g finely chopped fresh flat leaf parsley

5 tablespoons/75 g butter, cut into small cubes

Salt and freshly ground black pepper

Additional finely chopped flat leaf parsley, for garnish

1 French baguette, warmed and sliced

Method:

1. Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.



2. Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.



3. Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.



4. Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.



5. Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.

White wine clams

Ingredients:

1 kg Live clams

2 tbs garlic, chopped

2 tbs shallots, chopped

2 cups white wine

1 block butter

salt and pepper

1/2 lemon, juiced and zested

1 cup olive oil

chicken stock

Directions:

1. Boil clams in 3 cups water and low heat

2. saute oil, shallots, garlic, white wine. Add clams

3. Serve clams with lemon, zest, salt and pepper to taste

Smoky BBQ Shellfish

Ingredients:

1 garlic clove, grated

3 lemon juice and zest

Olive oil

2 handful parsely, chopped

Mixed Herbs

2 kg shellfish - clam, mussel, razors

2 - 4 red chillies, deseeded and sliced

Directions:

1. Dressing: Garlic, lemon, 3 x oil and parsley. Mix

2. Get mixed herbs into grill till smoke

3. Throw shells to grill with aluminium foil

4. After 3 mins, moved openned to bowl

5. Sprinkle parsley, chilli and mix herbs

6. Place lovely liquid from shells into another bowl

7. Use shells to slurp juices. Yum!

Sesame Orange Shrimp

Ingredients:

2 large egg whites

1/4 cup corn starch

1/4 cup sesame seeds

salt and pepper

1 - 1/2 kg med medium prawns, peeled

1/4 cup veg oil

1 cup fresh orange juice

2 tbs light soya sauce

1 tbs sugar

4 shallots, sliced

Directions:

1. Whisk egg, cornstarch, sesame seeds, 1 tsp salt, 1/2 tsp pepper till frithy. Coat prawns with this mixture

2. Heat 1/4 cup oil in medium high heat. Deep fry prawns 2 - 3 min per side and dry with paper towel. (Get ready a plate with paper towels laid on top. Load prawns on plate when cooked)

3. With high heat, orange juice, soya sauce, sugar, cook for 4 -5 min. Till mixture turns to a syrup consistency. Return prawns to pan and add shallots. Fry for another 1 min

Prawn Curry

Serves 6

Prep: 15 min

Total: 45 min

Ingredients:

1/2 cup rice flour

1/2 tsp ground tumeric

salt

1 pound peeled prawns

3 tbs oil

1 tsp cumin seeds

2 large onions, peeled and sliced

2 green chilli, halved

1 tbs ginger-garlic paste

3 cups tomato paste

1/2 tsp chilli powder

1/2  tsp garam masala

1/2 tsp ground cumin

1/4 cup heavy cream (optional)

1/4 fresh parsley, chopped

Directions:

1. Stir rice flour, tumeric, salt in bowl. Add prawna and coat

2. 3 tbs oil heat with medium heat in wok. Fry cumin seeds till plutter. Add onions, green chilli, ginger-garlic paste. Cook these for 5 min. Stir in tomato, chilli powder and masala, ground cumin. Cook for 10 - 15 mins till gravy thickens. Add salt to taste. Cook till oil have been released

3. Pour cream and stir. Cook another 3 - 5 min

5. Serve with rice

Oven-roasted Lobster with lime and chive sauce

Lobster:

1 small carrot, chopped

1 stick celery, chopped

1 onion, chopped

1 small leek, chopped

1 1/2 lb lobster

Butter:

3/4 cup butter

1/2 bunch chives, diced

2 lemon (zest only)

1 tbs parsley, finely chopped

Directions:

1. Preheat 175 degrees celcius. Mix butter, chives, lemon, parsely and set aside

2. Large pan, cook carrots, celery, onions and leek in water. Low simmer then turn off.

3. Add lobster and cook for 4 mins. Remove and cool 5 mins

4. Remove claws and reserve meat

5. Cut lobster into 1/2

6. Remove lobster meat ans cut into pieces

7. Place 1 tbs butter into shell

7. Place lobster meat on top of butter and place another spoon on top.

9. Oven bake 7 - 10 min

10. Slice lemon and serve

Spicy Mussel Soup

Ingredients:

1 onion, peeled and chopped

2 tbs olive oil

2 tbs parsley, chopped

1 - 2  (depending on your liking) tsp chilli powder

1 chilli padi, chopped

30 mussels

2 garlic cloves, crushed

2 tbs lemon juice

3/4 cup dry white wine (or wine for cooking)

1 1/2 cup water

400g canned crushed tomatoes with juice

Salt and pepper

Directions:

1. Heat oil

2. Fry onion and garlic till golden. Be careful that garlic dun turn black

3. Add parsley and chillies. Fry for another 1 -2 min

4. Increase heat and add lemon juice, wine and water. Bring to a boil

5. Add tomatoes and let it boil again

6. Add mussels and change to medium heat. Cook for 5 min. Or when soup starts to bubble in heat

7. Remove unopenned mussels

8. Add salt and pepper

9. Serve with rice or baguette