Butter Fish

• 400g of fish slice (marinate for 2 minutes with salt and pepper, coat with some corn starch)



• 4 pieces of medium size prawn



• 50g of butter



• 5 tablespoon of skim milk



• 2 birdeye chilli



• 5 pieces of curry leaves



• 1 teaspoon of ginger (sliced)



• 2 teaspoon of cream cheese



• 2 pieces of white button mushroom



• 2 teaspoon of thick corn starch



• Oil to fry

1. Pan fry the fish till it is cooked. Dish out and leave it on serving plate.



2. Melt the butter and saute the prawn with curry leaves, chilli and ginger.



3. Once the prawn is cook, add in mushroom, cream cheese and milk.



4. Once the milk boils, add in corn starch.



5. Serve the sauce over the fish.

http://www.grouprecipes.com/5915/butter-fish.html

Sweet Sour Prawn

• 200g medium size prawn (left with only tail intact, deveined)



• 5 pieces of curry leave



• 2 teaspoon of lime juice



• 2 pieces of birdeye chilli



• 1/2 chopped onion



• 3 pieces of garlic (chopped)



• 2 tablespoon of tomato sauce



• 2 pieces of tomatoes



• 1 teaspoon of oyster sauce



• 1 tablespoon of chilli sauce



• 1 teaspoon of thick corn starch mixture



• 3 tablespoon of water



• 1 teaspoon of oil

1. Saute onion and curry leave till fragrant. Add in the birdeye chilli and garlic.



2. Add in lime juice, water and tomato sauce, tomato, chilli sauce,oyster sauce.



3. Add in the prawn and leave it to boil for 2 minutes.



4. Thicken the sauce with thick corn starch mixture.

http://www.grouprecipes.com/5808/sweet-sour-prawn.html

Pictures of Food

From Yvonne's Kitchen

From Seng Kee Restaurant:

From Christy's Kitchen:

Rice Pudding

Ingredients

• 3/4 c. of medium grain rice or long grain rice
• 1 1/2 c of water
• 1/2 c. of sugar
• 1/2 tsp. of vanilla
• cinnamon
• 1/4 tsp. of salt (heaping)
• 4 c. of whole milk (I use 2%)

Directions

1. First bring the rice, the water and salt to a boil over med-high heat.
2. Then simmer covered until water has been absorbed (approximately 15 min).
3. Next stir in the milk and the sugar and cook uncovered over medium heat for 30-40 min, stirring frequently especially towards the end of cooking.
4. Note:
5. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
6. This does not need to OVERCOOK.
7. Now remove from heat and stir in the vanilla.
8. Turn into a bowl or cups.
9. You may sprinkle cinnamon on the top if you like.
10. Next COVER with plastic wrap directly on surface"IF" you don't want a skin.
11. Let this COOL.
    

Beehoon Fried Fish

Last nite dinner for myself, fried beehoon on top of fried fish with some veg...

Herbal Chicken

• 2 pieces of medium size chicken (I uses chicken thigh)


• 6 pieces of tong kuai


• 1 teaspoon of kei chi


• Salt and pepper


• 1 teaspoon of Ginger wine

1. Marinate all items with chicken for at least one hour. Wrapped in aluminium foil.


2. Steam with boiling water for 15mins.

http://www.grouprecipes.com/5465/herbal-chicken.html

Salmon Fried Egg

• 3 teaspoon of olive oil


• 1/2 can of salmon spread (with mayoinase)


• 4 eggs


• 1 piece of chopped shallot


• 1 piece of chopped garlic


• Salt, pepper and fish sauce (1 teaspoon)

1. Beat eggs with salt, pepper and fish sauce.


2. Saute shallot in the pan for 1/2min and add in garlic. Fried till golden.


3. Pour in the egg mixture. Leave it for 1 minute at medium heat.


4. Add in the salmon and stir the egg mixture.


5. Dish out after 1 min.

http://www.grouprecipes.com/5464/salmon-fried-egg.html