Braised Seafood with mushrooms 海鲜焖香菇🍄

Second boy decided to come home for dinner from hostel today! 🥰 We haven’t had much time to have dinner as a family as he’s been staying in. Decided to quickly whip up a dish for dinner. 

Fretting over the hassle of preparing CNY reunion dishes? Sharing an easy dish that you can dish out for this Chinese New Year quickly and family would love! 

Recipe: 

Ingredients:

• 5 pieces of Fish Maw 
• A can of Abalone
• 8 pieces of Scallops 
• 5 pieces of Mushrooms 
• One piece of Broccoli 🥦
• A piece of thumb-size ginger sliced

Seasonings: 

• 2 tbsps Woh Hup Abalone sauce 
• 1 tbsp Light Soya Sauce
• Half tbsp Dark Soya Sauce
• A dash of Pepper 
• A dash of Fish sauce
• Corn flour slurry (2 tbsps of Corn flour mix with 1 tbsp of water to thicken sauce) 
• 250-300ml of hot water (depending on how much sauce you like and adjust accordingly) 

Method: 

1. Soak dry mushrooms till soften. Squeeze out water, remove stem and set aside. 
2. Soak fish maw till soft. Boil a pot of water with two pieces of ginger and slightly parboil fish maw to remove oil. Drain and set aside. 
3. After scallops defrost, rinse well and add a dash of shaoxing wine and mixed. 
4. Heat wok with 2 tbsp of oil. Add two slices of ginger and sauté till fragrant. Panfry mushrooms on both sides for few minutes. 
5. Add fish maw and stirfry. 
6. Add scallops and Stirfry. 
7. Add seasonings and mix well. 
8. Add hot water and cover to braise for about 8mins. 
9. In the meantime, cut broccoli into pieces and blanched with some salt and oil. Placed on plate. 
10. Add abalone to braise for about 1-2mins. 
11. Thickened with corn flour slurry and off heat. Plate together to with broccoli and Served hot with rice !

Seafood Broth (海鲜羮) 🦐🦀🥣

 

Seafood Broth (海鲜羮) 🦐🦀🥣 

[recipe serves 6pax] 

1. 200g Cooked Shrimps, thawed, drained
2. 12 pieces Frozen Hokkaido Scallops, thawed, drained
3. 1 packet  Cooked Crab meat, thawed, drained and squeeze out the water 
4. 3 pieces Frozen Imitation Jumbo Snow Crab legs, shredded 
5. 8 pieces of fresh shiitake mushrooms, sliced
6. 4 pieces of picnic ham, sliced into thin stripes 
7. 1 beaten egg
8. Coriander (for garnishing) 
9. 50g of dried Ikan Bilis (without head & bones)  
10. 2 pieces of ginger 
11. 2.5 liters of water 
12. Potato starch water (mix 3 tbsps of potato starch powder with 5-6 tbsps of water. Try to adjust to a thicker texture.) 

Seasonings: 

1.5 tbsp of oyster sauce 

1 tbsp of light soy sauce

Half tsp of Salt

A dash of white pepper to taste

A dash of Chinese cooking wine 

Instructions: 

1. Bring to a boil a pot of water. Add rinsed ikan bilis and 2 slices of ginger to pot. Bring to a boil and simmer for 15mins. Discard ikan bilis and ginger. 
2. Add sliced mushrooms, ham, cooked crabmeat, cooked prawns, scallops and shredded imitation snow crab legs. 
3. Bring to a boil. Add seasonings and adjust accordingly to your taste. 
4. Continuously stirring the soup and slowly pour in prepared potato starch water and stop when the consistency of the soup becomes thick to your liking. Off heat. 
5. Add beaten egg by pouring round the soup. Leave for 5 seconds before stirring it to allow egg swirls to set. Serve soup 🥣 hot with coriander as garnish. 

𝗧𝗶𝗽𝘀: 

• Thaw frozen seafood fully and drain away excess water
• Squeeze water out from cooked crabmeat 
• You can use other stock as base 

Trio-eggs spinach (三色蛋)

Ingredients: 

• 2 packets of baby spinach (苋菜) , remove the fibrous layer from the stalk, wash and set aside. 
• 1 cup chicken stock (homemade or store bought is fine. 
• 2 cloves garlic (thinly sliced) 
• 2 slices of ginger 
• 1 century eggs (cleared and cut into small pieces. Can add one more if you like) 
• 1 salted duck eggs (hard boiled and cut into smaller pieces) 
• 1 egg, beaten
• 1/2 tsp salt
• 1/2 tsp sugar 
• A dash of sesame oil and hua tiao wine (optional) 
  

Instructions: 

• Boil a pot of water with some salt and oil. Blanched the spinach quickly, meaning add spinach into boiling water, give it a stir, remove and set aside. In this way, spinach will not be overcook. 
• Add a bit of oil in wok. Add sliced garlic and ginger and sauté for half a minute. 
• Add chicken stock to a wok/ pan and bring to boil. 
• Add sugar, century eggs and salted duck eggs. Give it a stir and bring to boil for 1 min. 
• Add blanched spinach, mix well 
• Add a little salt if require  and adjust taste accordingly. 
• Add beaten egg. Put a little sesame oil and hua diao wine (optional l) 
• Off heat and serve hot. ☺️ 

Fried Hokkien Meatballs

Ingredients: 

• 1 kg minced meat (best to have a mixture of lean and some fats) 
• 300g de-shelled prawn (minced) 
• $2 of Fish paste
• 6 pcs Water chestnut (chopped)
• 1 small carrot (chopped)
• 3 stalks of spring onion (chopped) 
• 6 pcs cream crackers (crushed)
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp sesame oil
• 1 egg (lightly beaten)
• 3 tbsp sweet potato / potato flour
• Oil (deep frying)

Steps: 

1. Mix all the ingredients thoroughly and up mixture and hit against the bowl. This is to get the meat mixture to become sticky. Then set aside for 1/2 hr in chiller. 

2. Roll the minced meat mixture into bite size meatballs with wet hands (so that they won't stick to the palms).

3. Ensure sufficient oil in a small pot and heat up till it’s hot. Deep fry in batches till golden brown and drain on kitchen towel. Serve with some dipping sauce or just eat in its own! 

Note: You can make more and freeze these meatballs and heat up using airfryer for quick meals. Just the meatballs till it’s cooked but not golden brown on the outside. Pack in ziplock bag when it’s cooled and freeze. 

Baked Beans with Luncheon Meat & Potatoes

Collaboration with Yoripe & Ayam Brand

Baked beans with luncheon meat & potatoes 

Ingredients:

• 1 can of Ayam Brand baked beans 
• 1 can of luncheon meat (cut into cubes)
• 3 potatoes (cut into cubes)
• 1 tbsp minced garlic

Prepare Sauce in a bowl (adjust taste accordingly):

• 4-5 tbsp of ketchup 
• 4 tbsp of water (depends on how much sauce you want)
• 2 tbsp of sugar (reduce if you prefer less sweet)
• 1 tbsp of  oyster sauce 
• 1/2 tsp of salt

Method:

1. Heat up oil in wok. Panfry cubed potatoes till golden brown. Remove and place on kitchen towel to remove excess oil. Panfry cubed luncheon meat. Remove and set aside. 
2. In the same wok, heat up 1 tbsp of oil, add in minced garlic and fry till fragrant. Add in potatoes and luncheon meat. Pour in ayam brand baked beans. Heat up and simmer. 
3. Add prepared sauce, stir and cook till it slightly thickens. Taste and adjust to your taste. Serve hot with rice 😊 

Sweet & Sour Luncheon Meat

Sweet & Sour Luncheon Meat (Collaboration) 

Conversation with hungry boy when he reached home from school after his CCA. 

👦🏼: “Mama I’m hungry!” 

👩🏻:” I thought you had lunch in school? There’s bread on the table and pandan cake in the fridge.” 

👦🏼:”But… I wanna eat my favorite sweet and sour pork 🤪🤪!” 

👩🏻:”So last minute, where to find pork?” 

👦🏼:” I thought you always say you are like Doraemon? Can make magic 🪄? 🤣🤣” 

👦🏼 wins! 🙈🙈🙈😆😆😆 Mama whipped up a fast sweet & pork using luncheon meat! My boy gave 👍👍👍😄! He said this special nutty and evocative luncheon meat tasted better than the normal ones 😄

Coren Iberico Pork Luncheon meat is made in Spain with 𝟗𝟐% 𝐏𝐨𝐫𝐤 𝐋𝐞𝐚𝐧 𝐌𝐞𝐚𝐭. The meat and fats from the Iberico pig gives it a melt-in- the-mouth texture and wonderful flavour. 

Coren Iberico Pork Luncheon Meat is having a 2-cans Promo Pack special at $5.95.  Available from 𝐍𝐓𝐔𝐂 𝐅𝐚𝐢𝐫𝐏𝐫𝐢𝐜𝐞.

Cook using Cohen Iberico Pork luncheon meat and share your recipe at IG, tag @Yithong_pteltd and stand a chance to win $30 Yit Hong Gift card! 

Recipe: 

• Half a red capsicum (slice into pieces) 
• Half a yellow capsicum (slice into pieces) 
• Half a yellow onion (slice into pieces) 
• 1 small Japanese cucumber (slice into pieces) 
• I can of pork luncheon meat (cut into big chunks) 

Sweet n sour sauce: (adjust to taste accordingly) 

• 5 tbsps of ketchup
• 1/2 tbsp of oyster sauce 
• 2 tsp of sugar 
• A pinch of salt 
• Half bowl of water 

Method:

1. Airfry luncheon meat chunks till crispy on the outside (about 7-10mins at 180 degrees) 
2. While air frying luncheon meat chunks, prepare the capsicums, cucumber and onion. Also prepare the sauce in a bowl and set aside. 
3. Once luncheon meat is ready, remove from air fryer. 
4. Heat pan up with a tbsp of oil. Add onions and capsicums to sauté for a minute. Add prepared sauce. Bring it to a simmer. Taste and adjust accordingly. Add in luncheon meat chunks and also cucumbers. Mix to coat ingredients well and off heat once sauce thickens. Serve hot with steamed rice 🍚 

Easy Fried Golden Tofu

Simple recipe! 

1. Slice the tofu into equal pieces

2. Lay tofu pieces on a piece of kitchen towel to absorb the excess water.

3. Leave it aside for 5mins

4. Gently remove from kitchen towel and coat it with Crispy Powder

5. Pan fry the tofu till crispy. Serve hot

*** Crispy powder can be bought from Prime supermarkets.