Category Archives: Fish & Shells

Fish & Shells

Fish Fillet in Fried Shallot Oil and Oyster Sauce

“Nice Fried Fish with Fried Shallot Oil and Oyster Sauce”

My inspiration of this recipe came from the popular vegetable dish in Singapore and Malaysia, the blanched vegetable with oil & oyster sauce (油菜). I used the same method, but changed the boiled vegetable to fried fish. Kinda expected the fish dish will turn out good, and it is indeed tasted delicious, fragrant, robust, and appropriately done! I love this fish dish!

Fish is always the best food for both adult and children in most cases. It contains DHA which benefits a lot to our health and brain. read more

Teochew Style Steamed Fish

“Teochew-Style Steamed Fish”

This is one of my fish recipes I am proud to share here. Teochew style steamed fish with salted vegetable and Chinese tofu. Taste of this dish is pleasantly good and fragrant. Simple to make and success rate is high, for many beginners in cooking fish.

I used sea bass instead of the usual choice of white Pomfret (My White Pomfret Recipe). Of course, white Pomfret tastes more appropriate with this recipe, but if it is not available, I think sea bass is the best alternative. read more

Chinese-Style Steamed Prawn

“Steam prawn to retain its natural juice and taste. Use Hua Diao Rice Wine to add extra fragrance and bring the taste to its best!”

Steamed prawn or called it steamed shrimp, is a popular and common dish across all countries. Many of us know how to cook it. Each of us has our own unique ways to handle this dish to our best.

I just wish to share my best way of making the steamed prawn dish. So, you are welcome to take my recipe as a reference (smiling).

I like to cook all dishes with a wok. So, I turned my wok into a steamer instead of using an electric steamer. read more

Sambal Prawns

“100% success rate to cook with this quick and easy recipe. Get it served within 10min”

We like spicy food even my little one does **eats with drinking plenty of warm water along side (laughing).

Actually, I used sugar to ‘neutralize’ the spiciness. So, it is still acceptable by older children. Anyway, sugar acts as ‘flavour enhancer’ to the dish. So, instead of using MSG, I prefer to sprinkle a little bit of sugar to my cooking, especially fried/ pan-fried dishes. No worries, a pinch of sugar would never enough to make the dishes taste sweet. read more

Marinated Pork Chops and Stuffed King Prawns for BBQ

“Great BBQ food”

Today’s weekday, and no homecook dinner for the family tonight. Why? I had a company Barbeque party this evening. I am one of the four Welfare Committee Members of my company. So, no doubt, I have had a busy night, in fact, for the past 2 – 3 nights, for preparations. One of the preparations – FOOD. Each of us (the women committee) prepared 1 – 2 types fo raw food. The rest of the food, ordered from wholesale delivery.

I, prepared prawns and pork chops, the night before. read more