Butter Cereal Prawn

Other Information 

- Recipe Owner: Courtesy of Helen Thiam
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes 
- Total Time: 30 minutes
- Serves: 3 person (assuming each person takes 5 prawns)

 
Ingredients 

- Prawn - 15 pieces

- Butter - 2 tablespoons
- Curry Leave - 15 pieces

- Small Chilli - 3 pieces (you may vary according to the desired level of spiciness)
- Cereal - 5 tablespoon

- Cereal Prawn Flavouring - 1 packet (more than enough for 15 pieces of prawns)


Preparation

01. Prawn Preparation: Wash prawns thoroughly with water. Cut away the long feelers and peel away the shell of the prawns, leaving behind its head and its tail intact. Make a long silt at the back of the peeled prawns and remove the dirt found. Wash another round, leave it to dry and pat dry prawns (you do not want the water from the prawn to be in contact with the heated oil).

02. Cereal Prawn Flavouring: Add 5 tablespoons of cereal to the cereal prawn flavouring and mix evenly.

03. Chilli Preparation: Wash the chillies, create an insertion along the chilli's length, remove the seeds and cut the chilli into thinner round slices. Be careful not to use your bare hands in this preparation if you are sensitive to the chilli seeds. It might cause your fingers to be feel heat later on.

04. Prawn Frying: Add some oil and lightly fry the all prawns until it has turn orange, you should not over cook the prawns as it needs to be cooked further later with the cereals prawn flavouring. Take note not to under cook as well, once cereal prawn flavouring are added, it will be difficult to cook the prawns and maintain the cereal's crispiness.

05. Cooking: Add the butter and fry the curry leaves. After 1 minute or so, once the curry leaves fragrance is detected, add cut chillies. After 1 minute or so, add prawns and lightly fry for about 30 seconds. Finally, add the cereal prawn flavouring in and stir fry for another 2 minutes. Once done, it is ready to be served!!

Soup - SteamBoat Base

Other Information 

- Recipe Owner: Courtesy of Connie Lim & Patrick Chee
- Preparation Time: 30 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 30 minutes
- Serves: 3 times base use

 
Ingredients 

- Chinese Cabbage (大白菜）- 1 piece 

- Raddish - 1 piece
- Pork Ribs - 15 pieces
- Chicken Breast with Bones - 10 pieces

- Water - 30 cups 

Preparation

01. Vegetable Preparation: Wash chinese cabbage and radish thoroughly with water. Remove outer and older covering (skin radish). Chinese cabbage to be peeled to pieces and slice raddish to pieces.

02. Soup Preparation: Place all ingredients into a big pot and boil for 3 hours.

Ajitsuke Tamago - Japanese Marinated Soft Boiled Egg for Ramen

Other Information

- Recipe Owner: Courtesy of J. Kenji Lopez-Alt 
- URL Source: http://www.seriouseats.com/recipes/2012/03/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe.html
- Preparation Time: 5 minutes (sauce) and 4 hours (marinate egg)
- Cooking Time: 10 minutes 
- Total Time: 4 hours and 15 minutes
- Serves: 6 eggs


Ingredients

- Water - 1 cup 

- Sake - 1 cup

- Soy Sauce - 1/2 cup 

- Mirin - 1/2 cup 

- Sugar - 1/2 cup 

- Eggs - 6 

 

Preparation

01. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.

02. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).

03. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

 

Lao Ban Bean Curd Pudding

Other Information
 
- Recipe Owner: Courtesy of Helen and JC's Sister  
- Preparation Time: 10 minutes (ingredients) and 8 hours (chilling)
- Cooking Time: 10 minutes 
- Total Time: 8 hours and 20 minutes
- Serves: 5 portions (Lao Ban container size)



Ingredients 

- Soya Milk (carton-ed or fresh) - 1400 millilitre 

- Nestle Coffeemate Coffee Creamer - 60 gram
- Sugar (for taste, not required if your Soya Bean Milk is already very sweet) - 60 gram
- Phoon Huat instant jelly powder - 28g, note: if the pudding is still too watery, increase it to 30 gram to 32 gram maximum


Preparation 

01. Heat the soya milk in low heat until its hot. DO NOT BOIL.  
02. Stir in coffee creamer until it is fully dissolved. 

03. Stir in sugar until it is fully dissolved. 
04. Stir in instant jelly powder until it is fully dissolved. 
05. Scoop out the bubbles. 
06. Allow to cool down for 5 minutes.
07. Put in the fridge to chill overnight. Enjoy!

Bai Ye Tofu Salad

Other Information

- Recipe Owner: Courtesy of Aunty Lilian
- Preparation Time: 50 minutes (ingredients)
- Cooking Time: 10 minutes 
- Total Time: 1 hour
- Serves: 6 - 8 adults


Ingredients

- Bai Ye (百页) Tofu - 1 packet
- Japanese Cucumber - 4 pieces
- Carrot - 2 pieces
- Big Red Chilli - 1 piece
- Parsley - 1 bunch
- Plum Sauce / Paste - 3 tablespoons
- Rice Vinegar - 4 tablespoons
- Thai Fish Sauce - 2 tablespoons
- Sugar - 2 tablespoon heap (like a small hill, instead of an even level)

 
Preparation

01. Bai Ye Tofu Preparation - Slicing: Open up and slice into half, stack both halves and cut into thin strips of 1cm width, width may varies depending on your preference.

02. Bai Ye Tofu Preparation - Peeling: Peel the layered strips into individual strips. This is the most tedious and time consuming part of all the preparations. 

03. Cucumber Preparation - Slicing: Cut of 2cm of each ends of the cucumber, shred the first layer of cucumber away and discard. Shred the cucumber into thin slices using a shredder. Each strip should be ideally 5cm long, length may varies depending on your preference. Repeat action for all 4 cucumbers.

04. Cucumber Preparation - Salute: Put 2 teaspoon of salt into the cucumber shreds and mix evenly. Allow some time for the cucumber to rest and drain away the excess cucumber water thereafter. 

05. Carrot Preparation - Slicing: Cut of 2cm of each ends of the carrot, shred the first layer of carrot away and discard. Shred the carrot into thin slices using a shredder. Each strip should be ideally 5cm long, length may varies depending on your preference. Repeat action for all 2 carrots. 

06. Chilli Preparation - Slicing: Create an insertion along the chilli's length, remove the seeds and cut the chilli into thinner round slices. 

07. Parsley Preparation - Slicing: Cut them into 5cm slices.

08. Bean Sprout Preparation - Washing: Wash 0.5kg of bean sprouts and drain them.  

09. Bean Sprout Preparation - Scalding: Prepare a pot of boiling water and put bean sprouts into the pot after the water is boiling. After addition of bean sprouts, the water temperature will be lowered, so allow some time until the water begins to boil again. Ensure that all the bean sprouts are submerged in the boiling water. Remove bean sprout when it has been slightly cooked (not over cooked - soft texture or under cooked - hard texture and raw taste). 

10. Bean Sprout Preparation - Cooling: Drain and wash bean sprouts. If it has been over cooked, it is necessary to wash with cold water to stop it from cooking further.

11. Tofu Preparation - Scalding: Prepare a pot of boiling water, add 1 teaspoon of salt into boiling water and put tofu into the pot after the water is boiling. After addition of tofu, the water temperature will be lowered, so allow some time until the water begins to boil again. Ensure that all the tofu are submerged in the boiling water, stir occasionally to ensure that all tofu is boiled evenly. Remove tofu when it has been slightly cooked. 

12. Tofu Preparation - Cooling: Drain and wash tofu. If necessary, wash with cold water to prevent tofu from sticking together.

13. Sauce Preparation - Mixing: Add 3 tablespoon of plum sauce / paste. Add 4 tablespoons of rice vinegar. Add 2 tablespoons of Thai fish sauce (thai fish sauce is found to be more fragrant than the chinese fish sauce, you may use chinese fish sauce if you prefer). Add 2 tablespoons heap (like a small hill, instead of an even level) of sugar. Stir to mix all the sauces until it becomes evenly liquified.

14. Assembling & Serving: Add bean sprout as the base / first layer. Add tofu as the next / second layer. Add carrots as the next / third layer. Add cucumber (if there are any excess liquid, drain off first) as the next / fourth layer. Add chilli and parsley as the final / top layer as garnish. Drizzle sauce over when ready to consume. Toss evenly and bon appetite!!