Vegetarian Prawn Tempuras

I believe most of you have tried prawn tempuras? But what about vegetarian ones? My chef has prepared these vegetarian prawn tempuras which taste as good as those using real prawns!
Wanna have some? Here is the recipe:

Ingredients:
1. Vegetarian Prawns*
2. Fry Powder*
3. Water
4. Cooking Oil

* Bought these from Friendly Vegetarian.

You can try using other vegetarian tempura batter mix.



Directions:
1. Rinse the vegetarian prawns.
2. Mix the fry powder and water according to the intructions available at the back of the package.
3. Dip the vegetarian prawns into the mix and coat them thoroughly.
4. Heat the oil in a wok and then deep fry the coated prawns in batches until golden and crispy.
5. Drain and then place them onto a plate containing some kitchen paper. Serve.

Sweet & Sour Fish Fillet

Can you find the fish fillet? It's hidden under the carrot, tomato and ginger slices!

Fish Porridge

The weather in Singapore is really very hot these days... In order to beat the heat and whet our appetite, my chef cooked fish porridge for our lunch.

Fish Porridge

Main Ingredients:
1. (uncooked) Rice (washed and drained)
2. Batang Fish & Red Snapper
3. Preserved Chinese Cabbage (Dong Cai; 冬菜)
4. Light Soya Sauce
5. Water

Ingredients M:
1. Corn Flour
2. Hua Diao Wine (花雕酒)
3. Light Soya Sauce
4. Pepper
5. Salt
6. Sesame Oil

Ingredients G:
1. Chinese Parsley (chopped)
2. Spring Onions (chopped)
3. Fried Shallot
4. Fried Ginger Strips


Directions:
1. Clean the Batang Fish & Red Snapper and cut them into slices. Marinate the fish slices with Ingredients M and set aside.
2. Place the washed uncooked rice grains and water into a pot and bring to boil before lowering the heat.
3. When the rice grains start to soften, add the Dong Cai and Light Soya Sauce.
4. Put in the marinated fish slices and then bring the porridge to a boil.
5. Garnish the porridge with Ingredients G and serve.

CNY Special - IV

In today's CNY Special (IV edition) writeup, I will touch on 1 Teochew dish and 1 Hakka Kueh prepared using China or Chinese leeks (中国大蒜) which symbolise abundance.

China Leeks

1. Stir Fried Pek Tor He with China Leeks [Teochew]

Traditionally, many Teochews love to stir fry Pek Tor He (Rabbit Fish / 白肚鱼; a.k.a Prosperity Fish / 发财鱼 or CNY Fish / 拜年鱼) with China leeks during CNY.

Pek Tor He

Stir Fried Pek Tor He with China Leeks

2. China Leek Kueh [Hakka]

The Hakkas love China leek kuehs (客家蒜粄)! The ingredients used include chopped China leeks, bean curd and dried shrimps.

China Leek Kueh

Today is the 1st day of Chinese (Lunar) New Year. I wish everyone Gong Xi Fa Cai (Mandarin) or Keong Hee Huat Chai (Teochew) or Kung He Fatt Choy (Hakka).

Pork Rib Soup with Sea Cucumbers

Sea cucumber is known to lower high blood pressure. Last week, my chef prepared this yummy and nutritious soup with pork ribs, sea cucumbers, fish balls, dried abalone and coriander.

To remove the raw odour of the sea cucumbers, my chef stir fried the sea cucumber [with chopped ginger and Shaoxing wine (or other Chinese cooking wine)] first before adding them into the soup.

You may like to refer to Y3K's interesting post about sea cucumbers.

Stir Fried Vegetables with "Prawns"

This is my chef's version* of stir fried vegetables with vegetarian prawns. It's another vegetarian dish which you maybe interested to try also.

Ingredients:
1. Broccoli
2. Cauliflower
3. Carrots
4. Yellow Capsicum
5. Vegetarian Prawns (from Friendly Vegetarian)
6. Cooking Oil
7. Salt
8. Vegetarian Oyster Sauce
9. Cornflour, mixed with Water


Directions:

1. Wash and cut the vegetables (1-4). Rinse the vegetarian prawns.
2. Heat the cooking oil in a wok.
3. Add in a pinch of salt and then the vegetables (1-4). Stir fry the vegetables for ~2 minutes.
4. Add in the cornflour solution and then cover the wok with a lid. Cook over medium flame for ~2 minutes.
5. Add in the vegetarian oyster sauce and the vegetarian prawns.
6. Cook for another ~1-2 minutes and then serve.


*My "rainbow" version of stir fried vegetables uses these ingredients which give the dish a more colourful look:
(1) Broccoli [green]
(2) Cauliflower [white]
(3) Carrots [orange]
(4) Red capsicum [red]
(5) Yellow Capsicum [yellow]
(6) Snow Peas &/or Sugar Peas [green]
(7) Crab Stick &/or Prawns [red]
(8) Shiitake Mushrooms [brown/black]
(9) Egg Toufu [yellow]

If your kids don't like or are picky about eating vegetables, maybe you can try cooking this dish with these colourful ingredients. Hope it helps to appetize them and gives them a more wholesome meal. :)

Refer to here for Stir Frying tips.

Fried Fish Bee Hoon Soup

Tried this fried fish bee hoon soup at Yuhua Village Market & Food Centre...It's yummy and the serving is big.


If you have not tried this type of fried fish bee hoon soup before, not sure whether you have noticed from the above photo that the soup looks milky? Yes, some condensed milk was actually added when cooking the soup. This actually helps to thicken and enrich the taste of the fish soup. Don't worry, it does not taste "milky" at all. However, my chef who does not take lactose, chose the "original" version (no condensed milk added) of the fried fish bee hoon soup. If you have tried both versions of fried fish bee hoon soups, do you prefer the "original" or the "milky" version? I prefer the latter. ;)

A huge bowl:

You see, i have finished every bit of the fried fish bee hoon soup! ... and *burp...burp...* ;p


Ron Sheng Fish Head Bee Hoon
Blk 254 Jurong East St. 24 #01-44

Laksa Lemak Tuna Noodles

Inspired by the creativity in Tigerfish's Tom Yam, Tom Yum Noodles, i decided to explore using canned tuna to cook noodles. I picked up Ayam Brand's Laksa Lemak Tuna and also bought some other ingredients like instant noodles, prawns, fish cake and broccoli from the supermarket.




Directions:
1. Boil ~ 300ml of water and then put in the instant noodles and cook for ~ 2 min.

2. Add in the fish cake slices and then slowly add in the Laksa Lemak Tuna and cook for ~ 2 min.

3. Add in the prawns and broccoli which were cooked separately and then serve.