Steamed Shrimp with Garlic Oil Recipe

RECIPE: STEAMED SHRIMP WITH GARLIC OIL

INGREDIENTS:

10 head-on shrimp
3 cloves garlic (finely chopped)
1 stalk scallion (chopped)
1/8 teaspoon of salt
3 drops fish sauce
5 drops sesame oil
1 1/2 tablespoon of Shaoxing wine
1 1/2 tablespoon of water
1 dash of white pepper powder
3 tablespoons cooking oil

METHOD:

Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.

Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Stir-fried Pepper Chicken

By Amy Beh

Ingredients

• 225g chicken drumstick, deboned and cut into chunky cubes
• 1 tbsp sesame oil
• 5g ginger slices
• 1 tbsp fresh green pepper berries, crushed
• 30g red capsicum, cut into wedges
• 1 stalk celery, cut into slanting
slices
• A dash of Shao Hsing Hua Tiau wine
Marinade (A)
• 1/4 tsp pepper
• 1/8 tsp salt
• 1/4 tsp sugar
• 1 tbsp cornflour
Seasoning (B) - combined
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1 tbsp light soy sauce
• 1/8 tsp thick soy sauce
• 1/4 tsp chicken stock powder
• 125ml stock or water

Method

Season chicken with marinade (A) for at least 30 minutes.
Heat sesame oil and fry ginger until fragrant. Add fresh peppercorns and continue to fry for a while. Add marinated chicken and 1-2 tablespoons combined seasoning ingredients (B). Toss and fry well. Add remaining seasoning (B) and simmer for about 5 minutes.
Add capsicum and celery. Cook to a rapid boil. Add a dash of cooking wine. Dish out and serve.

Crispy Ikan Bilis

By Azlina Zainal Ariffin

Ingredients

• 3 cups of ikan bilis (soaked in cold water for 15mins and drained to remove excess salt. Refrigerate for an hour or so.)
• 5 garlic cloves (washed and crushed with the skin)
• 2 big onions (finely sliced)
• 5 chopped chilli padi (bird's eye chilli. Add more if you like it more spicy)
• 1 tbsp tamarind paste or 2 tbsp of lemon juice
• Oil for frying
• Dried shallots for seasoning
• Sugar to taste

Method

Deep fry the ikan bilis until brown and crispy.
In another pan, use the same oil to fry the onions until slightly brown.
Add in garlic.
Then, add the tamarind juice or lemon juice.
Add the chilli padi.
Lower the heat and stir fry all the ingredients until the mixture becomes quite dry and light in texture.
Finally, add the fried ikan bilis and mix well. Then add the dried shallots and mix thoroughly.
Remove from the wok and serve.

Lamb Biryani Rice

By Chef Sekh Sabuddin

Ingredients

Preparation of the rice
• 1kg briyani rice (basmathi type of rice)
• 230g ghee Oil
• 250ml condense milk
• 15g briyani spices
• 5g tomato puree
• 10g cashew nuts
• 1 stalk coriander leaf
• 1 stalk mint leaf (whole)
• 30g onion (slices)
• 3 cloves garlic (sliced)
• 50g ginger (sliced)
• 150ml water
• 30g salt
• 3g cloves
• 15g cardamom
• 3g cinnamon stick
• 4pcs pandan leaf
Preparation of the lamb
• 1kg lamb
• 15g ground turmeric
• 15g black pepper
• 100g onion
• 3 cloves garlic
• 30g ginger
• 15g rose water
• 50ml water
• 15g cardamom
• 1pc cinnamon stick
• 4pcs pandan leaf
• 30g salt
• 100ml oil

Method

For Briyani rice
Wash rice three times with cold water.
Heat ghee.
Add onions, garlic, ginger, cardamom and cinnamon stick.
Add tomato puree, add briyani spices, and pandan leaves.
Pour water, add clean rice, pour milk and salt.
Transfer the mix to rice cooker.
Lamb
Heat oil in stir-fry pot.
Add onions, garlic, turmeric, pepper, ginger, cloves, cardamom, cinnamon stick and pandan leaves.
Add lamb.
Pour water on top of lamb and add salt.
Cook till lamb is tender - approx. 30 minutes.
Add the mixture to the cooked briyani rice.
Decorate with cashew nuts, mint leaf and coriander leaf on top of the rice.
Sprinkle with rose water.