To Cook
Place scallops into a bowl and mix well with marinade.
Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
Deep fry taro cakes in heated oil until golden brown and serve.
Seafood
Beef Rolls in Double Deluxe Soy Sauce
To Cook
In a bowl, place beef slices and mix with marinade ingredients.
Place a lettuce and crab-flavoured stick on each slice of beef. Roll them up.
Heat oil in a pan and pan fry beef rolls until cooked. Serve hot.
Fried Prawns in Soy Sauce
To Cook
Heat oil in a pan and pan fry prawns until golden brown. Toss in spring onions and ginger. Stir fry until fragrant.
Add in seasoning mix and stir well quickly.
Dish out and serve.
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce
To Cook
In a bowl, season shrimps with a dash of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 mins.
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.
Nyonya Fried Rice
To Cook
In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula. Keep stirring until eggs are cooked then dish out to set aside.
Heat 3-6 tbsp cooking oil and fry the prawns. When cooked, set aside.
Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.
Add the salt, light soy sauce and dark soy sauce.
Add in the prawns, stir in, then dish.
Garnish with sliced omelette, diced spring onions and chilli.
Boiled Prawns
To Prep
Remove veins from the prawns. Snip off pointed ends on the heads and tails, then trim off the legs.
Rinse and pat dry.
To Cook
Bring a pot of water to boil. Add spring onions, ginger slices and all Seasoning ingredients. Let it boil for 30 secs.
Add in the prawns. Remove once the prawns turn red.
Drain well and serve on a plate. Garnish with coriander and spring onion. Serve with garlic wasabi sauce (optional).
Shrimp & Cod Pancakes (Saewoo & Saengsun Jeon)
To Prep
To prepare chokanjang, combine both ingredients and set aside.
Peel shells off prawn except for the tail. Slice along the rounded back of each shrimp to ‘butterfly’ them as well as remove the vein. Season with salt and pepper and set aside.
Slice the cod fillets into smaller pieces of about 3x3cm.
Lay out cod fillet pieces and season with salt, pepper and a few drops of sesame oil. Mix well and set aside for a few mins to marinate.
Prepare flour in a plate and egg batter in a separate bowl.
To Cook
In a frying pan, add about 4 tbsp of oil and heat over medium-heat.
Add some of the prawns or fish in to the flour and coat before transferring to the egg and then in to the pan.
Cook for on one side until golden brown before flipping to repeat on the other side.
Top up with more oil if required to stop the jeon from burning.
When the joen has cooked, remove from the pan and set aside. Repeat with the rest of the ingredients until they’ve been used up.
To Serve
Serve saengsun and saewoo jeon with chokanjang on the side.
Pan-fried Garlic Prawns
To Cook
Pan-fry prawns in 1 tbsp hot oil until golden yellow. Drain and set aside.
Saute minced garlic and chopped ginger in 1 tbsp oil till fragrant. Add fried prawns, seasoning mix and stir well. Serve hot.
Claypot Seafood Tofu and Vegetable
To Cook
In a bowl, mix all the gravy ingredients until well combined. Separately, mix the corn starch with 3 tbsp of water, making sure there are no lumps in the mixture. Set both aside for later.
Heat 2 tablespoons of oil in a clay pot. Add the garlic and fry until fragrant.
Fry the tofu in the clay pot for 2 minutes. Then add the prawns and cook for another 2 minutes.
Add the gravy mixture, broccoli, carrots, mushrooms, sugar snap peas, and baby corn. Mix well and allow to simmer on low heat for a few minutes.
Stir in the corn starch mixture and bring the contents up to a boil.
Remove the claypot from the heat and serve in the claypot with cooked white rice.
Pad Thai with Prawns (Pad Thai Goong)
To Cook
Heat 1 tbsp oil over medium heat and stir-fry prawns until just cooked. Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, heat 1 tbsp oil, then add beaten egg and allow to cook.
Stir-fry the egg with the noodles. Toss with beansprouts and chives, then garnish with peanuts.
Rice Stick Soup with Fish Balls
To Prep
Prepare rice sticks as per pack instructions.
In a food processor, blend fish, cornflour, black fungus, egg, pepper, coriander, soy and fish sauce.
Wet hands, roll 1 tbsp mixture into a ball. Repeat until all mixture has been used.
To Cook
Bring stock to the boil, drop in fish balls. They are cooked when they float to the surface (approximately 3 mins).
Divide noodles among 4 serving bowls, top with stock and fish balls.
Garnish with sprigs of Vietnamese hot mint and serve.