Ingredients: 1 big tomato, cut into wedges 1 piece pickled (sour and salted) plum 200g tofu, cut into small cubes 4-5 slices of ginger 2 tablespoons cooking oil 2 cloves garlic, chopped 40g chicken/pork, sliced thinly 100g preserved mustard, sliced Sauce: 4 tablespoons water 1 tablespoon soy sauce 1½ tablespoons Shaoxing wine A pinch of
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Ingredients: 1 pack of MySeafoodMart mantis prawn (defrosted) handful of curry leaves (5 sprigs) 2-4 birds eye chilies, cut small 2 tbsp butter 1 tbsp chopped garlic 1 tbsp sugar salt to taste 1 can of evaporated milk Frying Batter: 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda
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Ingredients: 1 pack of MySeafoodMart mantis prawn (defrosted) 100g dried prawns, soaked in water for 10 mins 2 tbsp chopped garlic 8 shallots, chopped 2 tablespoons cooking oil 1/2 bowl curry leaves 6 bird’s eye chillies (cili padi), chopped 3 tbsp oil Seasoning: 3 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp sugar
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Ingredients: 500g of large shrimp/prawns – leave shell on 2 tbsp cornstarch 2 sprigs curry leaves 1 shallot – sliced thinly 3 bird eyes chilies – cut small 1/4 cup milk 1 tsp sugar Salt and pepper to taste 1 tbsp butter Ingredients for Egg Floss: 3 egg yolk 3 tbsp butter 2 tbsp vegetable
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Ingredients: 300gm squid Any crispy fry batter 2 salted egg yolk 1 tbsp butter A sprig of curry leaves  Salt & sugar to taste Frying Batter: 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt Method: First, clean
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Ingredients: Cereal mix ¾ cup Nestum cereal (original flavour) ½ tsp salt 1½ tsp sugar 1½ tbsp milk powder 300 g medium size prawns (8 pieces) trim, devein, wash, and dry thoroughly 1 tsp salt ½ egg, beaten 1½ tbsp plain flour Frying Batter: vegetable oil for deep-frying 30 g unsalted butter (2 tbsp) 1
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