Buttered Prawns

Simple ingredients :
1. 8 - 10 Big Prawns (keep the shells and head intact). You can use tiger prawns.
2. 1/2 Stick of Butter (60gm)
3. 200gm Evaporated milk
4. 3-4 Small chilies (chilli padi)- reduce if you cannot take the spice
5. 5-6 strands Curry leaves
6. 2-3 cloves oof garlic (chopped till fine)
7. 5 tablespoon of oil for frying

Simple steps
1. Heat oil and fry the prawns with some curry leaves till fragrant. Remove and keep aside.

2. Remove oil, put in the butter, fry the curry leaves, garlic for 2-3 mins. Make sure low heat.

3. Pour in the evaporated milk. If you like it thicker, you can add a bit of corn starch mixture. Continue to stir.

4. Once the buttered sauce is boiling, put in the fried prawns and let the sauce fully mix with the prawns.

Kuih Bahulu

Simple Ingredients :
1. 3 eggs
2. 3/4 cup sugar
3. 1 1/4 cup flour (sifted)
4. 1/4 teaspoon baking powder
5. 1 teaspoon vanilla essence

Oil to brush the mould

Simple Steps :
1. Preheat kuih bahulu moulds in the oven for about 10 - 15 minutes. I brush the mould with some cooking oil before putting it into the oven.

2. Next, whisk the eggs and sugar with a hand whisk or a stand mixer until light and fluffy.

3. Sieve in the flour, and baking powder and add just 1/3 into the egg mixture first. Fold in slowly and lightly. Repeat until all the flour is blended into the batter.

4. Grease the moulds and fill with batter until near full. Bake for 10 - 15 mins on preheated oven at 350F.

5. Bake until golden brown, remove from mould with a skewer stick. It should be removed easily. Remember to grease the mould again before putting in batter and repeat until done.

6. Leave it to cool completely before storing. Store in air tight container.

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Prawn Mee / Mee Yoke / Har Mee / Penang Hokkien Mee

Simple Ingredients :

Soup base :-
1) Prawn's heads and shells - from 1-2 pound of prawns
2) Pork ribs -1 pound
3) Water - 10 bowls (approximately 2 liter)
4) Rock sugar - 2-3 small pieces.
5) 2-3 cloves of garlic and ginger (chopped fine)

Chili Paste :-
1) 20 dried chilies (soaked to soften)
2) 5 fresh red chillies
3) 6 shallots (peeled)
4) 4 cloves garlic (peeled)
5) 2 TBSP of water
6) Dried shrimp - optional
Blend all the ingredients. Heat the wok with 4-5 TBSP of cooking oil. Stir fry the chili paste for 15 minutes on low heat. Let the fragrance of the chilli paste fill your kitchen. Dish up and set aside.

Toppings / Condiments:
1) 1/2 pound of lean pork meat (boiled and sliced thinly)
2) 1 pound shrimp / prawns (shelled, deveined - stir fry lightly with some chilli paste)
3) 4 hard-boiled eggs
4) 1 pack of rice vermicelli / mee hoon (scalded)or yellow noodles - enough for 4 servings
5) Vegetable - Kangkung or water convolvulus (scalded)
6) Vegetable - Beans Sprouts (scalded)
7) 10 pcs of shallots - chopped and stir-fried till brown and fragrant

Simple Steps :

1. In a deep pot, put some oil (2 TBSP)and stir fry the chopped garlic and ginger. Add in the prawn heads and shells and stir till prawns turn beautiful reddish orange. Pour in the water and close the lid for it to boil for 2-3 hours.

2. After 3 hours of brewing, the prawn soup should be ready. Sieve out the soup and discard all the shells and heads. Brew the soup with pork ribs or pork bones for another 1 hour minimum. Add salt to taste.

Also put in the 1/2 pound of lean pork loin in soup. Remove after 15 mins (or when cooked), when it has cooled down, slice to thin rectangular slices and set aside as condiments.

3. Next, let's fry some shallots and set aside. Fried shallots are so fragrant and yummy when added on as toppings.

4. Next, in a wok with 2-3 TBSP of oil, stir in the chilli paste in low heat. Continue to stir till the chilli paste is fragrant. Becareful not to let the spice aroma catch your throat or else you will be coughing from the heat. However that also means you have a mean chilli paste going. :) Stir fry for about 15-20 minutes on medium to low heat. Remove from wok, keep some aside and slowly put into soup base. You can adjust the qtt based on your liking. Put more if you like spice. You can make it less spicy to cater for the different taste buds and if some like it spicier they can add on their own when served.

5. In the same wok, with some of the chilli paste, stir fry the prawns. Set aside when ready.

6. For the rest of the other condiments, boil the eggs till ready, peel of shells and cut to half or quarters. In a pot of boiling water, prepare the vegetables and noodles. Scald each item for 2 minutes and remove.

7. Assemble : In a big bowl, add noodles (mee or meehoon as per your liking), add the condiments on top - prawns, pork slices, Kankung, bean sprouts, fried shallots, hard boiled eggs and some chilli paste. Pour in the hot steaming soup and it's ready to be served.

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Homemade Curry Puffs

Simple ingredients :

Part 1 Filling:
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and diced)
1 medium red onion (finely chopped)

Curry mix - mix together with 1/2 cup of water to make paste
2 tablespoon of meat or chicken curry powder
1/2 teaspoon chili powder (as desired if you want it spicy)
1/2 teaspoon turmeric powder

Seasoning
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup of water

2 Hard Boiled Eggs (quartered)

Oil for deep frying.

Part 2 Dough :

Pastry Dough A (Outer)- knead into a dough
250gm All Purpose Flour
60gm Shortening
20gm Sugar
4gm Salt
140gm Water

Pastry Dough B (Inner) - knead into a dough
100gm high Ratio Flour (Cake Flour)
65gm of Shortening (or you can use Vege/Olive Oil)

Simple steps :

1. Make the filling first. Heat oil in pan and fry onion till fragrant. Add the curry paste mixture and stir fry till fragrant. make sure fire is low to prevent from burning. Add the chicken, potato sugar, salt and a dash of pepper. Add water and cook for 5 mins till mix is dry and cooked. Leave aside to cool.

2. Divide both doughs into 2 (equal sizes).
With a rolling pin, roll dough A into a flat round shape (thicker in the middle).
Take dough B and put in the middle of dough A. Wrap up the sides and close up dough B completely. With the rolling pin, roll the dough into a rectangular shape. From the top, roll the dough into a swiss-like roll. This is to make swirls on the skin of the curry puffs.

3. With a bread knife, cut up the dough into 10 - 15 pcs. Roll out each piece and fill the middle with chicken curry filling. Fold into two and pleat the joint edges.

4. Repeat the same process for the second dough.

5. Deep fry at 180'C till light golden brown.

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