Tuesday, February 28, 2012

Prawns with Regular Egg Yolk

You probably knows about Prawns with Salted Egg Yolk. But what you see here is done using regular egg yolk instead.

My daughter loves eating hard-boiled egg but there are times that she doesn't want the egg yolks. I'll use the egg yolks to make this. It's not as good as salted egg yolk but it's still rather tasty.

It's a good alternative, especially if you don't eat the salted egg white after using the salted egg yolk. Try this if you have left-over egg yolks next time.

  • 10 Large Prawns, shelled and devein
  • 2 Regular Cooked Egg Yolk, smashed or chopped into bits
  • 1 stem Curry Leaves
  • 1 tablespoon Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar

  • 1 teaspoon Oyster Sauce
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Sesame Seed Oil
  • 3 tablespoon Corn Flour
  • a dash of pepper

How to do it:
  1. Marinate the prawns for 10 minutes.
  2. Shallow fry the prawn till 80% cooked. 
  3. Drain well and set aside.
  4. Melt butter and add in curry leaves and fried till fragrant.
  5. Add in egg yolks to stir fry quickly till fragrant.
  6. Add in the prawns and toss well.
  7. Add salt and sugar.
  8. Stir till well combined and prawns completed cooked
  9. Dish and serve immediately.

Monday, February 27, 2012

Seasoned Top Shell

I always a can of top shell in pantry. My husband loves it and so do some of my friends. It's a common side dish you will enjoy with a mug of ice cold beer.

It's pretty easy to prepare so if you have friends dropping by unexpectedly, you can always serve this. Maybe, you might have to stock-up 2 cans instead. ;)

  • 6 pieces Top Shell, sliced
  • 1 red Chilli or Chilli Padi, sliced
  • 2 Shallot, sliced
  • 1 sprig Coriander, chopped
  • 2 leaves Lettuce, sliced

  • Juice of 3 Calamansi
  • a dash of Ground Black Pepper
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 - 1 teaspoon Sugar
  • 1/2 teaspoon Sesame Seed Oil or Olive Oil

How to do it:
  1. Place sliced lettuce in a dish and set aside.
  2. Mix seasonings well.
  3. Add in the sliced top shell and the rest of the ingredients.
  4. Toss well.
  5. Place the seasoned top shell on the lettuce and serve.

Saturday, February 25, 2012

{ Mini Chicken Burger }

I made these Mini Burger for my daughter and her friend for their school recess. The size is just nice for them.

The buns used at Butter Rolls. You can picture the size of these burgers now? To made it more acceptable for my daughter, who is very selective when it comes to eating meat, I added her favourite vegetables, crabstick and fish paste to the chicken to make the patties.

I can't miss out cheese and especially egg for the burger too. I used 'Chicken in the Bisket' as breadcrumbs. You can use just normal breadcrumbs.

I'm glad my daughter finished it and I understands that her friend like it too.

Ingredients (for patties):
  • 2 Chicken Drumstick, de-boned and minced (you can use breast meat or fillet)
  • 100g Fish Paste
  • 1 stalk Xiao Bai Cai, chopped
  • 2 Crabstick, chopped
  • a bowl of Cracker, crushed (or breadcrumbs)
  • a pinch of Salt
  • a dash of Pepper
  • 1 tablespoon Olive Oil

How to do it:
  1. Mixed all ingredients except olive oil and breadcrumbs together.
  2. Oil your palms then scoop some mixture about the size of palm.
  3. Roughly roll into a ball.
  4. Roll the mixture on the breadcrumbs and coat well.
  5. Meanwhile, heat pan with oil.
  6. Place coated meat mixture on the pan and press into gently to flatten it.
  7. Cover pan (if using HCP) and let it cook for 8 minutes medium high.
  8. Turn patties over and continue cooking for another 5 minutes or till patties are completely cooked.
  9. Dish and serve. Seen here with cheese and omelette on butter roll.

  • The butter bun is sliced half and toasted
  • Vegetable and crabstick are optional. You don't have to add those or you may use your preferred vegetables.

Thursday, February 23, 2012

Little Lunch Box #07

A simple lunchbox for my daughter for her recess today.

The Omurice is mixed with a bit of tomato sauce. I added ham and corn in it too. The sides are (home-made) Popcorn Chicken and Spinach. I mixed a little light soy sauce with sesame seed oil to some water for her to go with the Spinach and the piggy condiment cup contains tomato sauce for the Popcorn Chicken.

Wednesday, February 22, 2012

Threadfin with Ginger Sauce

I have been trying very hard to make my kids eat fish other than Cod and had only been successful with this dish using Threadfin.

Threadfin, commonly know as 午鱼 in Hokkien and 马友 in Cantonese, is very often use when I made fish porridge for my kids when they were toddlers.

As this is done with ginger sauce, it has a very nice aroma and reminds me of a friend who is doing her confinement. I bet she will enjoys this dish.

There are ready-made (Japanese) Ginger sauce but I prefer to make my own as I don't have to free-up space in my fridge or kitchen cabinet to keep it. I don't have to worry about wastage towards the expiry date too. My major frustration with ready-made sauce is some times I can't find it anymore when I want to get it.

My ginger sauce may not be better than ready-made ones but ingredients are easily found, easy to made and you can adjust the flavour according to your taste too. You can make it anytime you need it too. Do try it out. :)

  • 1 slice of Threadfin
  • 1 tablespoon Olive Oil

Ginger Sauce for Marinade:
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
  • 1 teaspoon Chinese Cooking Wine
  • 1/2 teaspoon Sugar

Ginger Sauce for Seasoning:
  • 1 tablespoon Light Soy Sauce
  • 1 teaspoon Ginger Juice (done by grating the ginger using a grater)
  • 1 teaspoon Mirin
  • 1/2 tablespoon Water
  • 1/2 teaspoon Sugar (optional)

How to do it:
  1. Marinate threadfin in ginger sauce marinade for half an hour.
  2. Heat pan with oil.
  3. Drain threadfin and place in pan.
  4. Pan fry on all sides on medium high heat till just cooked, about 10-12 mins.
  5. Dish and set aside.
  6. Using the same pan pour in ginger sauce for seasoning.
  7. Bring to a gentle simmer.
  8. Drizzle over threadfin or use it as a dipping sauce.

You can dust the threadfin with corn flour before pan frying it to prevent it from breaking.

Tuesday, February 21, 2012

Oven Grilled Salmon with Dill

This is my husband all time favourite fish dish and the only (cooked) salmon dish I take. It's another easy dish to make.

My husband has been reaching home past 9pm lately. I just had this prepared beforehand. When he is back, I let the oven do the cooking while he takes a bath. When he is out, it's ready and it's till a hot and 'fresh', not reheated supper dinner. Most importantly, minimum cleaning required. ;)

I'm reposting the recipe I posted a few years ago, with minor adjustment, for easy reference.

  • 1 slice Salmon
  • 1/2 teaspoon Garlic Powder
  • Zest of 1 Lemon
  • 1/2 tablespoon Dill, chopped
  • 1/2 teaspoon Olive Oil
  • 1/3 teaspoon Salt
  • a dash of Ground Black Pepper
  • A wedge of Lemon

How to do it:
  1. Rub salt and pepper on salmon and set aside.
  2. Mix the rest of the ingredients together except lemon.
  3. Spread the herb mixture on both sides of the salmon, more on the top.
  4. Grill in oven at 220C for 15 minutes or till cooked.
  5. Squeeze lemon juice on salmon and serve immediately.

Saturday, February 18, 2012

Orange Slices Agar Agar

I first started making these Orange Agar Agar in 2006. It was about then when I started to pick up cooking. :P

Recently, I bought a carton of orange juice that noone wants to drink (cos I bought the wrong brand) :P. I decided to make this dessert to use it up. At least, my son like it. ;) As usual, my 'fruit hater' daughter, won't even want to touch it. :/ Waste my effort remaking them into these orange slices.

I re-posting the recipe here for convenience to those who are interested to make it too.

  • 700ml Orange Juice (either freshly squeezed or store bought)
  • 300ml Water
  • 100g Sugar (depending on how sweet you want)
  • Clear Agar Agar Powder

How to do it:
  1. If you are using fresh orange juice, wash the oranges and cut it into halves.
  2. Squeeze the juice out. Be careful not to damage the orange skin.
  3. Scoop out the remaining orange pulp.
  4. To make the agar agar, boil water required as instructed on the pack. Mine requires 1 Liter of water but I'm using 300ml of water.
  5. Set aside 700ml of orange juice (un-chilled) to mix with the agar agar mixture.
  6. Stir in the sugar into the 300ml and agar agar powder in low heat till dissolved.
  7. Turn of heat and add in the orange juice.
  8. Pour the orange juice agar agar mixture to the orange cups or dessert cups.
  9. Sit the orange cups on cups or bowls so it doesn’t topple when you pour the juice in.
  10. Chill till the agar agar sets.
  11. Cut the orange agar agar into 3 slices if using orange cups and serve.

  • Do not cook the orange juice otherwise it will turn bitter.
  • Combine both both freshly squeezed orange juice and store bought orange juice.
  • If you are using store bought orange juice, remember to bring it out of the fridge first. If you add cold orange juice into the agar agar mixture, it will turn lumpy.

Agar Agar in served cup, with orange pulp and a teaspoon of freshly squeezed orange juice

Thursday, February 16, 2012

Grilled Sambal Squid

I have a craving to make sambal belacan yesterday, mainly because my husband is not in Singapore. I good time to make it! ;) He hates the odor. I think it's aroma. XD

I couldn't decided to grilled in the oven or in the Happy Call Pan. Sally, a fellow HCP member, suggested using the pan (but of course). I took up the challenge and put my dinner at risk. XD

I must say I'm lucky I took the risk. The squid is very soft, not chewy at all, even after reheating. Even my son who dislike eating squid, love it.

You will realised that I used a banana leaf. It also helps in the cooking as it acts as a barrier between the squid and the pan. There no direct contact with the heat source, tendency of over-cooking is minimised. The sambal that spilled over the banana leaf were thicken and slightly caramelised but not those that were on the leaf. If you are unable to get hold of a banaa leaf, you will have to cook at a lower heat and move the pan a lot.

Here's my recipe using the sambal belacan I shared before this post.

  • 3 medium Squid
  • 1 Banana Leaf
  • 1 Shallot, sliced
  • 1 Lime
  • 1 petals from Pink Ginger Flower Bud, sliced thinly (optional)
  • 3 tablespoon Sambal Belacan, homemade or store bought

How to do it:
  1. Add in squid to sambal belacan and marinade for 30 minutes.
  2. Grease pan with a bit of oil and heat pan on medium high heat.
  3. Place a piece banana leaf in the pan and spread the squid with the sambal on it.
  4. Cover the pan and cook for 6 minutes.
  5. Open the pan and cook for another 2 minutes.
  6. Top with ginger flower and cover pan for half a minute.
  7. Open the pan, dished top with sliced shallot and drizzle with lime juice.
  8. Serve immediately.

Sambal (Belacan) Chilli

I'm a 'lousy' Singaporean. Why? Majority of Singaporeans can take spicy food. Very spicy food. For me, the curry to go with Prata is considered spicy. :P I belong to the minority who just can't handle the heat very well.

Having said that, I do like spicy food a lot, accompanied by lots of water of course. So, for me, the best thing to do is to make and cook my own 'spicy' food, with spicy level set to the lowest. >.<

I have been using this simple sambal belacan for all my 'spicy' food. You can adjust the level of spiciness according to the chilli you add in. The maximum I have handle is level 2. Give me level 3 and I'll be filled with water. XD

This sambal belacan goes well with both veggies and seafood. I don't think I'll need more introduction on those dishes are. :) In fact, I just used it for my Grilled Squid yesterday. Even my son loved it and suggested I used it on stingray next. :)

So here's the easy peasy and handy recipe.

Sambal Chilli Paste before cooking


  • 6 Fresh Red Chilli
  • 12 Dried Chilli, soaked to soften (add with Fresh Red Chilli for level 2 spiciness)
  • 3 Chilli Padi (add with both Fresh and Dried Chilli for level 3 spiciness)
  • 3 Shallot
  • 3 clove Garlic
  • 1/3 tablespoon Belacan
  • 1 teaspoon brown sugar
  • Salt to taste

    How to do it:
    1. Grind all ingredients for chilli paste, except for sugar and salt, together.
    2. Heat wok with 1/2 tablespoon of oil.
    3. Stir fry chilli paste till fragrant.
    4. Add sugar and salt to taste.
    5. Leave to cool.
    6. Ready to use.

    • I only keep the 'cooked' sambal for not more than 2 days.
    • If you want to make more of the sambal to keep, please follow the following steps:
    1. Chop the belacan and toast it on a pan till it's dry and powdery like.
    2. Add the toasted belacan to the rest of the ingredients, except sugar & salt.
    3. Blend it.
    4. Add sugar and salt to taste.
    5. Keep it air tight in the fridge for up to a week.
    • You can use this as an condiment with or without lime juice added.

      Sambal Belacan used on Grilled Squid

      Wednesday, February 15, 2012

      Short Neck Clams in Clear Soup

      I loveeeee clams in clear soup served in Japanese Restaurant but the clams are so miserable after charging so much for a portion. :/

      Do you know it's super easy to make it yourself at home. ;)  Yes, I always say that :P but it is really easy. Trust me and you have have as much clams you like in the soup. :D

      • 12 Short Neck Clams or any other Clams (Short Neck Clams are sweeter)
      • 1/2 to 1 packet Enoki Mushroom (optional)
      • 3 slices Ginger, julienned
      • 140ml water
      • 1 teaspoon Dashi Powder
      • 1 tablespoon Sake
      • 1/4 teaspoon Salt
      • Light Soy Sauce to taste

      How to do it:
      • Soak clams in salted water to let it 'spit' out sand.
      • Steam clams for 10 minutes or till are slightly opened. 
      • Discard those that remain closed.
        Remove clams and set aside
      • Sieve and reserve liquid from steaming the clams.
      • Meanwhile, bring water to a boil.
      • Add in the reserved clam juice and the rest of the ingredients, except salt and light soy sauce.
      • Bring it to a gentle boil.
      • Season with salt and light soy sauce.
      • Serve.

      I did an extra step of steaming the clam to make sure all clams are good. I don't want to risk having a clam that is bad cooking in the soup. It happened to me before and I had to throw away the whole soup. :( This extra step also help filters any sand/dirt that was not expel out previously from the soaking.

      Tuesday, February 14, 2012

      Seaweed Shaker Fries

      I had some leftover fries I had from lunch. I didn't want to throw it away, so I reheated it in the oven and added my homemade Seaweed Seasoning. It resembles some seasonal fries from a certain fast food joint eh?

      Try this if you have leftover fries that you don't want to toss out. You can pan fry it too if you don't have an oven.

      • 8 pieces Japanese Seaweed Snack
      • 1/2 teaspoon Garlic Powder
      • 1/2 teaspoon Chicken Powder/Salt (Chicken Powder taste a lot better)
      • 1 portion of Large French Fries

      How to do it:
      1. Grind the seaweed to almost powder like.
      2. Mix well with garlic powder and Chicken Powder.
      3. Add french fries into a paper bag with the seaweed seasoning.
      4. Shake till fries are well coated.
      5. Tear open paper bag and dig in.
      You don't have to use a paper bag if you don't have one. Just toss in a deep dish.

      Little Lunch Box #05

      My daughter asked for bean sprouts with A LOT of garlic and blanched broad beans. Rice cooker being used to make porridge for the kids for lunch so I pack noodles for her instead. Her must-have eggs are quail eggs in the form of little chicks here.

      Little Lunch Box #04

      My daughter's simple lunch box here consist of hard-boiled egg, sweet peas, sweet corn and chicken nuggets.

      The chicken nuggets here uses the same recipe as this, except I dusted the meat with rice flour instead.  You can't really see it but the egg was tinted pink and I had a hard time convincing my daughter that it's still the same hard-boiled egg she like. I actually had to 'force' her to eat a piece to let her taste it for herself. :P

      Monday, February 13, 2012

      Egg, Ham and Cheese in Pandan Crepe

      If you have been making Ham and Cheese Sandwich for your kids and they no longer longer show interest in eating it, this might be a good alternative.

      I did a small modification to my original recipe. I added cheese and using pandan paste instead of pandan juice. Yes, it's not natural but it saves lots of time and work. You can still go ahead to use the home made pandan juice or you can leave the crepe plain too.

      • 100g Plain flour, shifted
      • 3 Eggs
      • 150ml Water
      • 2-3 Ham, sliced in strips
      • 1-2 slice Cheese, cut into strips
      • 1/2 teaspoon Pandan Paste
      • a pinch of Salt
      • 1/2 teaspoon Sugar

      How to do it:
      1. Stir in water to flour slowly.
      2. Add in 1 egg.
      3. Add pandan paste to make the batter green.
      4. Add in the salt and sugar.
      5. Beat egg and set aside
      6. Using a non-stick pan, pour in some pandan batter.
      7. Let the batter spread into a thin crepe.
      8. Turn it over and remove when both sides are cooked.
      9. Using the same pan, slowly pour in 1/2 of the beaten egg.
      10. Let the egg mixture spread into a thin egg crepe.
      11. Turn it over and remove when both sides are cooked.
      12. Place the egg on the cooked pandan crepe.
      13. Put cheese and ham strips on one side and roll both egg and pancake together.
      14. Cut into smaller pieces, hold with food picks and serve.

      • The pandan batter makes about 4 crepes.
      • You might need 2-3 eggs, depending on the size of your eggs, to make the same number of egg crepes.

      Saturday, February 11, 2012

      Pot Stickers

      I have been craving for Pot Stickers for a while and decided to make some myself. I could find the usual dumpling skin I used to make Pot Stickers. I bought normal round wanton skin instead.

      My son likes it so much he requested I made it again; 3 days in a row! My husband wants soup so I cooked the dumplings with Chicken Broth and Pot Stickers become Dumpling Soup.

      • 250g Minced Pork or Chicken
      • 300g Prawns, shelled, devein and diced
      • 3 Waterchestnut, skinned and diced
      • 50g Chive, chopped
      • Wanton Skin or Gyoza Skin

      • 1/2 tablespoon Fish Sauce
      • 1/2 tablespoon Chinese Cooking Wine
      • 1 teaspoon Light Soy Sauce
      • 1 teaspoon Sesame Seed Oil
      • 1/2 teaspoon Ginger Juice (grate ginger and squeeze for juice)
      • 1/2 teaspoon Garlic Powder or 2 clove Garlic, grated till paste like
      • 1/2 teaspoon Chicken Powder (optional)
      • a dash of Pepper

      Dipping Sauce:
      • 2 tablespoon Black Vinegar
      • 1 teaspoon Light Soy Sauce
      • 1/2 teaspoon Sesame Seed Oil
      • 1/2 teaspoon Ginger Juice

      How to do it:
      1. Mix all ingredients, except Wanton Skin, with seasonings well.
      2. Preferably to set aside for half an hour before you start making the dumplings.
      3. Prepare dumpling as shown in the instruction video at the end of this post.
      4. Heat pan with a teaspoon of oil.
      5. Place pot stickers in pan and close.
      6. Pan fry 2 side for 30 seconds each. You can skip this step if you like.
      7. (On the 3rd side) Add 3-4 tablespoon chicken stock or water, cover pan to let cook for 5 minutes or till stock is dry.
      8. Dish and serve with dipping sauce.

      For Dumpling in Soup:
      1. Have 2 pots ready, 1 filled with water and 1 teaspoon salt and the other with Chicken Stock.
      2. Bring the pot with water to a boil and the pot with chicken stock to a simmer.
      3. Place dumpling in the pot of water and cook for a minute.
      4. Remove and place the dumplings into the pot with Chicken Stock.
      5. Bring the pot of dumplings to a boil.
      6. Add salt to salt.
      7. Pour into a bowl, drizzle with sesame seed oil and serve with spring onion.

      • If you are using a regular flying pan, you will just need to have a cover and cook a minute or 2 longer.
      • Traditional Pot Sticker are fried only on one side, I like it slightly brown on the other 2 sides, hence I did Step 6. You can skip that if you like.

      All ready to be cooked.

      Tangy Oven Grilled Winglets with Herbs

      I usually use the same marinade for a whole chicken. For this case, I used it on winglets as I can grill them when we want to eat them. If I want to cook it faster, I pan grill them. Taste just as good except it's drier.

      • 10 Winglets

      • 1/2 teaspoon Dried Thyme
      • 2 teaspoon Dried Rosemary
      • Rind of a Lemon
      • 1/2 teaspoon Salt
      • Juice of 1 Lemon (half if you want it less sour)
      • 1 tablespoon Olive Oil

      How to do it:
      1. Mix Marinade.
      2. Add chicken to marinade and set aside for at least 1/2 hour.
      3. Drain winglets from marinade.
      4. Grill in preheated oven at 200C for 30mins, turning the winglets mid way.
      5. Remove and serve.

      You can pan grill the winglet too. You just to brush your grill pan with oil to grill them.

      Wednesday, February 8, 2012

      Pandan Chicken

      Deep Fried Pandan Chicken

      This is one of dishes that I like so much that I kept modifying it. It's the 3rd revision on the blog. The first was in Year 2006, second in Year 2007 and a couple modifications after that which I did not post.

      Deep Fried Version                      Oven Baked Version

      For this latest recipe, I'm still sharing the usual deep-frying method (refer to top photo of this post). In addition, there will be an alternative, oven baked method (refer to the photo below). Those who wants a healthier choice will welcome it.

      I'll be sharing how to wrap the chicken meat using pandan leaf without using any toothpick at the end of this post. 

      Oven Baked Pandan Chicken

      • 3 Chicken Drumstick, Deboned and cut into small pieces
      • 1 stalk Pandan Leaves (about 12 - 14 leaves)

      • 1 tablespoon Oyster Sauce
      • 2 tablespoon Maltose
      • 1 1/2 tablespoon Fish Sauce
      • 1 teaspoon Sugar
      • 1/4 teaspoon Salt
      • 1/3 teaspoon Dark Soy Sauce
      • 1/4 teaspoon Turmeric Powder
      • 1/2 teaspoon Garlic Powder
      • 1/2 teaspoon Onion Powder

      How to do it:
      1. Mix ingredients for marinade well
      2. Marinate chicken for at least an hour.
      3. Drain chicken but do not need to pat dry.
      4. Wrap chicken with pandan leaves. Refer to video below on the instructions.
      5. Set aside to deep fry or oven bake.

      To Deep Fry:
      1. Fill a small pot of oil to cover at least half the wrapped chicken.
      2. When the oil is hot but not smoking, add in the wrapped chicken.
      3. Remember to turn it if the oil doesn't cover the chicken.
      4. Remove and drain on paper towel when it's cooked. Takes about 10 minutes.

      To Oven Bake:
      1. Drizzle wrapped chicken with some oil and toss.
      2. Place on baking tray and bake in preheated oven at 200C for 15minutes, turn once in-between baking.
      3. Increase temperature to 250C and continue baking for another 6 minutes.
      4. Remove and serve.

      All wrapped and ready to be deep fried or oven baked

      Tuesday, February 7, 2012

      Scrambled Eggs

      You probably already know how to make scrambled eggs. Well, this is the way I make mine and I did a little video on it. :p It's a bit 'dreamy' as I had the camera shooting through the glass of my cooker hood. ;)

      In the video, I used cold eggs with no seasoning. Most of the time, I will break the eggs straight into the pan and break it up while cooking cos I will have 1 bowl lesser to wash this way. :P

      For the video I made, I had the eggs beaten for convenience. I used a small 16cm pan to cook eggs so it will take a little longer to cook compared to using a bigger one as the eggs will have more space to spread and cook. The rest of the details is quite self-explanatory in the video so I won't be going further here.

      Not sure if anyone will benefit from the video but I hope you enjoy it anyway. :)

      Wednesday, February 1, 2012

      Golden Sand Prawn

      This is a modified version of this dish. We love prawns but sometimes we are just too lazy to remove the shelled. At times, we just remove the shells without enjoying the flavours on it. Hence, I modified the recipe a little so the prawns now get all the flavours and not just on the shells.

      Since the shells are removed, you have to be careful not to overcook the prawns. I didn't deep fried them, just a bit more oil to shallow fry.

      Those who doesn't like to get their fingers dirty will like this. :)

      • 10 Large Prawns, shelled and devein
      • 2 Salted Egg Yolk
      • 1 stem Curry Leaves
      • 1 tablespoon Butter
      • 2 tablespoon Evaporated Milk
      • 1/2 teaspoon Salt
      • 1/2 teaspoon Sugar

      • 1 teaspoon Oyster Sauce
      • 1/2 teaspoon Sugar
      • 1/2 teaspoon Sesame Seed Oil
      • 3 tablespoon Corn Flour
      • 1 Egg
      • a dash of pepper

      How to do it:
      1. Marinate the prawns for 10 minutes.
      2. Shallow fry the prawn till 80% cooked. 
      3. Drain well and set aside .
      4. Meanwhile, steam the salted egg yolks for 10 minutes or till just done.
      5. Smash cooked yolks.
      6. Melt butter and add in curry leaves and fried till fragrant.
      7. Add in salted yolks and evaporated milk and prawns.
      8. Toss well quickly.
      9. Add salt and sugar.
      10. Stir till well combined.
      11. Dish and serve immediately.