Golden Prawns in Oats

Another personal favorite since young.

Source
Set Meals by One Publisher

Ingredients

200 g prawns
100 g oats
Some curry leaves, shredded
1 pandan leave, shredded
Some chilli padi, slices

Seasoning

2 tsp chicken stock granules
Dash of sugar
1/2 tbsp butter

Method
1. Devein the prawns. Then heat up oil, deep fry prawns till cooked. Remove for later use.
2. Heat up wok, add in butter, curry leaves, chilli padi and pandan leaves, fry till fragrant. Off heat and add in oats and remaining seasoning and prawns. Turn to high heat, stir fry quickly and dish up.

Salted Egg Yolk Squids

Yummy ♥♥♥

Source
Set Meals by One Publisher

Ingredients

2 fresh squids
Some curry leaves
Enough chilli padi, sliced
3 salted egg yolks
1 egg
Enough corn flour

Seasoning

2 tsp chicken stock granules
1/2 tsp sugar
1 tbsp butter
Little evaporated milk

Method
1. Clean well squids, slice into rings and mix well with beaten egg. Coat with corn flour, for late use.
2. Heat up oil, add in coated squids, deep fry till crispy. Leave aside. Steam salted egg yolks till cooked, chop finely for later use.
3. Heat up wok, add in butter, curry leaves and chilli padi, stir fry till fragrant. Then add in chopped salted egg yolks, stir cook until bubbles. Return squids and rest of the seasonings, stir frisky and dish up.

Tong Bo Fish

Seafood in Australia is quite expensive and selection is not as varied as a Malaysian market... but this recipe worked out fantastically. Love it!

Source
Mama Recipes by One Publisher

Ingredients

1 Treadfin/Kurau fish
10 slices carrots
10 cooked ham
10 winter melon
some Chinese chives, sections and blanched

Seasoning

1/2 tsp sesame oil
1 tsp light soya sauce
1/3 tsp pepper
1/2 cup chicken stock
1 tbsp cornflour solution

Method
1. Wash and clean up fish, cut fish into small cubes. Set aside ready to cook.
2. Cut carrot, winter melon, ham into square cubes.
3. Arrange 1 piece each of fish cube, ham, carrot and winter melon, tied up with a stock of Chinese chives.
4. Arrange the Tong-Bo fish on plate and steam it for 5 minutes over high heat. Remove the fish and arrange on a new plate. For the remaining juice, add in some seasoning and thicken up with corn starch and pour over fish. Ready to serve.

Notes
I've used salmon to substitute for the Threadfin fish.

Potato Pancakes with Smoked Salmon

Light and tasty, this could be served as a main course by simply increasing the proportions a little.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

300 g potatoes
1 egg
3 tbsp creme fraiche
cooking oil
lemon juice
few sprigs of dill
salt and freshly ground pepper
4 small fillets of smoked salmon

Method
1. Peel, then grate the potatoes into a shallow bowl.
2. Add the egg, 1 tablespoon of creme fraiche, salt and pepper. Mix well.
3. Heat with a little oil in a skillet. Drop a couple of tablespoons of the potato mix into the skillet so they form little 4 to 5 inches pancakes.
4. When they can be moved and start t turn up at the edges, flip them over to brown on the other side.
5. Make sauce by stirring a little lemon juice, the finely chopped dill, salt and pepper into the rest of the creme fraiche.
6. Arrange the pancakes (still warm) on plates topped with the smoked salmon and 1 tablespoon of the lemon creme fraiche. Garnish with sprigs of dill.

Carpaccio of Scallops with Citrus Fruit

This heavenly dish combines the unique taste of scallops with refreshing citrus fruits. Yummy!

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
1-2

Ingredients

1 lime
1 orange
6 scallops
salt and freshly ground pepper

Method
1. Cut the lime in two. Slice one half into thin rounds; grate the zest and squeeze the juice from the other then do the same with the orange.
2. Put one scallop onto a small square of plastic wrap about 4 inches in from the edge. Cover it with another piece of plastic of the same size.
3. Use a heavy book to give the scallop a good whack to flatten it - it will then look like a CD. Repeat with the remaining scallops.
4. Arrange 3 scallops on a plate. Pour over the lime and orange juice and season.
5. Garnish with the zest and thin sliced of citrus fruits.
6. Serve with fresh bread.

Tips
Defrosted frozen scallops tend to flatten more cleanly than fresh ones.

Note
I've pan-fried the scallops a bit with butter to add more flavor into it.

Prawn in Thai Chilli Sauce

Source
Mum's Yummy by One Publisher

Ingredients

6 fresh prawns (shelled)
2 lady gingers (cut wedges)
1/2 tomato (cut wedges)
1/2 big onion (cut wedges)
Little ginger torch (cut julienne)
1 red chilli (cut wedges)

Seasoning

1 tbsp thai chilli cause
1/2 tsp sugar
1 tsp chicken stock granules
250 ml water
1 tsp fish sauce
2 tsp cornflour (mix with water)

Method
1. Clean prawns. Heat up wok with warm oil, blanch prawns in oil until cooked. Dish up for later use.
2. Heat up wok, add in little oil, then lady fingers, tomatoes, ginger torch, chillies & thai chilli sauce. Add in water, prawns and the rest of the seasoning, then pour in cornflour solution. When gravy boils, stir a little and ready to serve.

Note
This is a quick and easy dish which taste really good depending on the chilli sauce used. I think it will go great with instant noodles.