Cereal Butter Prawns (II)

Monday, 13 August 2012

Tips for making cereal butter prawns:

I've come across recipes that use oat which, if you think about it, isn't crisp before you cook it. So you fry it in butter and it's supposed to crisp up? No way! It just turns into a soggy mess. When you see recipes that use oat, run!

Fried Wontons

Monday, 17 October 2011

Fried wontons are different from wontons in soup, apart from the fact that they're fried.

The filling for boiled wontons should have dried sole (大地鱼, aka 铁脯). The fish is toasted till brown, crisp and fragrant, then chopped into little bits. If it's not available, deep-fried shallots are a good substitute. With either of these ingredients in the filling, wontons cooked in soup would have a rich, intense aroma they wouldn't have otherwise. In Hong Kong, the motherland of Wonton Soup, the stock used is made with dried sole, amongst other things.

Buah Paya Masak Titek (Peppery Papaya Soup)

Thursday, 6 October 2011

Buah paya masak titek is a Nyonya soup. It has a spicy kick from white peppercorns. And it's sweetened with the umaminess of papayas, prawns, salted fish and dried prawns.

My recipe is inspired by The Best of Singapore Cooking and Cooking for the President.

The recipe from The Best of Singapore Cooking is too salty. It uses too much salted fish bones and dried prawns, in addition to salt and a chicken stock cube.

Sambal Udang

Monday, 13 June 2011


Sambal udang was the first recipe I tried from Cooking for the President.

How was the presidential recipe for prawns smothered in chilli paste?

It was excellent!

The ingredients were simple, the instructions were clear and easy to follow, and the results were darn tasty.

Cereal Butter Prawns (I)

Friday, 25 February 2011

Melt some butter and, when it's bubbling nicely, grab a few sprigs of curry leaves and rip off the leaves (with style, of course). Toss 'em in the wok, together with a roughly chopped up cili padi. Stir vigorously, knocking the spatula against the wok now and then. (Not sure what the knocking is for but that's what chefs do. Maybe it's a man thing?)

Butter, curry leaves and cili padi are all ingredients with pretty strong flavours but they complement rather than overwhelm each other. Each stands its ground, yet works with the other two to create a killer combination loved by young and old alike.

Har Lok (干煎虾碌, Dry-Fried Prawns)

Tuesday, 22 February 2011

Remember har lok?

It was the prawn dish that ruled the scene before (relative) newbies like cereal prawns and butter prawns usurped its throne.

Back when every household cooked practically everyday and eating out was a rare occasion, har lok was the centrepiece for festive occasions.