logo

• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves 6-8 people
• Level of difficulty: ♥♥♥♥
  
  

Ingredients

• 1/4 roasted duck
• 6 sheets of crepes

(A) Sweet and Sour Onion Chutney

• 4 tbsp of canola oil
• 10 shallots, (peeled and coarsely chopped)
• 50g of tamarind pulp (assam paste)
• 50g of sugar
• 4 tbsp of water
• Salt to taste

(B) Pickled Ginger and Cucumber Relish 

• 100g of japanese rice vinegar
• 100g of sugar
• 2 tsp of salt
• 1 tsp of sichuan peppercons, crushed
• 2 inch of young ginger, (cut into long thin strips)
• 1 whole cucumber, (peeled, seeded & shredded)

Steamed Emperor Chicken

Steamy Herbal Emperor Chicken 

Prep time: 15 minutes
Cook time: 90 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 kampung chicken, 500g (cleaned & washed, cut off excess fats/ skin) 
- 1 packet of Seah's emperor herbs chicken spices 
-  3 cloves of garlic
- 1 inch of old ginger, (crushed)
- 2 stalks of spring onion
- 1 tsp of sesame oil
- 1 cup of water 
- 1 tbsp of Hennessy V.S.O.P liquor *(for stronger flavor, optional)
- 5g of Chinese Angelica

- 10g of Solomon's Seal

- 1 tbsp of Wolfberries

(Picture of the procedure)

Benefits of herbs:

1. Chinese Angelica  2. Solomon's Seal   3. Wolfberries

1. Chinese Angelica/ Dang Gui: nourishing the blood and harmonizing energy
2. Solomon’s Seal/ Yu Zhu: helps to nourish the yin and balances heatiness. 
3. Chinese Wolfberry/ Gou Zi:  improves and regulates immune system.nourish/tonify liver & kidney and eyesight. 

Direction

1. Rub the chicken thoroughly with sesame oil and the packet of Seah's emperor herbs chicken spices. 
2. Stuff the garlic, ginger and spring onion inside the chicken's tummy. Marinate for at least 30 minutes. 
3. Add in the herbs and wrap chicken with wrapper followed by aluminum foil (included in the Seah's spice packet). 
4. Before sealing the foil, combine the liquor with water and pour all over the chicken. 
5. Fill a large pot with water for steaming the chicken. 
6. Steam the chicken under low heat for at least 2 hours. 
7. Garnish with Chinese parsley and serve hot. * You may choose to cut the chicken into parts before serving onto plate* 

Baby Kailan with Shimeji Mushroom

Chinese Broccoli and Shimeji Mushroom

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 2 packet of Chinese broccoli/ baby kai lan  (cut and washed)

- 1 packet of Shimeji mushroom, (cut away the roots & wash clean to remove soil)

- 1 tbsp of minced garlic

Sauce, (mix well together) 

- 1 tbsp of Chinese cooking wine

- 2 tbsp of Oyster sauce

- 2 tsp of soya sauce

- 1 tsp of corn flour

- 1/2 cup water

- Salt and pepper to taste

- 1 tsp of sesame oil

(Picture of ingredients used)

Direction

1. Blanch the vegetables in a large pan filled with boiling water for 5 minutes. Drain the water and set aside. 

2. Heat wok with oil and saute the garlic till fragrant. 

3. Add in the Shimeiji mushrooms and stir fry for 3 minutes. 

4. Gradually stir in the suace mixture under low heat and cook till sauce beings to thicken. 

5. Add salt and pepper to taste. Turn off the stove. 

6. Place the vegetable neatly on a serving plate and pour the sauce all over it. 

7. Serve Hot. 

Sizzling Thai Tom Yam Soup

Spicy Sexy Red Thai Tom Yam Soup 

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 big yellow onion, (cut into wedges) 

- 1 big purple onion, (cut into wedges) 

- 3 cloves of garlic, (chop coarsely)

- 2 bird's eye chili/ chili padi, (chopped) 

- 2 inch of blue ginger, (sliced)

- 2 stalks of kaffir lime leaf

- 2 large tomatoes, (cut into wedges)

- 1 stalk of chinese parsley

- 1 big lime, (squeezed)

- 2 stalks of lemon grass, (cut into 3 cm strips)

- 3 tbps of chili paste

- 1 can of straw mushroom

- 200g of tiger prawns, (shelled & deveined)

- 200g of squid/ sotong, (cut into strips) 

- 1 tbsp canola oil

- 1 Maggi ikan bilis cube 

- Salt & Pepper to taste

- 4 cups of water 

(Picture of ingredients used)

Direction

1. In a pot, heat the oil and saute the lemongrass, onions, garlic and kaffir lime leaves and chili padi for few minutes or till fragrant. 

2. Add in the chili paste and parsley, fry for 2-3 minutes. 

3. Pour in the water and bring to boil. Put the ikan bills cube in. 

4. Add the straw mushrooms and tomatoes. 

5. Lastly, add in the prawns and squid. Stir well for 3 minutes before turning off the heat. Do not overcooked the seafood.
6. Season with salt and pepper to taste. Garnish with parsley leaves and serve.

The Most Awesome Fried Bee Hoon for Home Parties

Stir Fried Bee Hoon

Prep time: 10 minutes
Cook time: 15 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients

- 1 packet bee hoon (500g)
- 1/4 round cabbage (shredded) 
- 2 inch of carrot (shredded)
- 3 eggs (beaten, with sesame oil, salt & pepper to taste)
- 200g of medium size tiger prawns, (peeled & deveined)
- 200g of squid, (washed & cut into thin slices)
- 4 chinese black mushrooms, (soak in hot water till soft & slice thinly)
- 100g of pork belly, (slice thinly and marinate with sesame oil, salt & pepper to taste)
- 6 shallots, (slice thinly)
- 3 cloves of garlic, (chopped coarsely)
- 1 piece of fish cake, (cut into thin strips)
- 2 tbsp of dried shrimps, (washed)
- 1 tbsp of salted radish, (chye poh) 
- 200g of bean spouts (washed & plucked) 
- 4 tbsp oil 

- 2 tbsp of oyster sauce

- 2 tbsp of dark soya sauce 

- 2 tbsp of light soya sauce

- 1 tbsp of sesame oil

- 1 tbsp of fish sauce 

- 1/2 cube of maggi ikan bilis stock 

- 1 cup of water 

Picture of the ingredients used

Direction 

1. Soak the bee hoon entirely in water for 30 minutes. Drain and set aside. 

2. Add 1 tbsp oil in a heated pan and pour the beaten egg in. Stir fry til eggs become scrambled. Remove from heat and set aside for use later. 

3. In a big wok, heat the oil and saute shallots, garlic and dried shrimps for 3 minutes or till fragrant. 

4. Add in dried shrimps, mushrooms and pork belly and saute for another 3 minutes. 

5. Put in the cabbage and carrot, stir fry for about 2 minutes and add in the bee hoon. 

6. Fry the bee hoon for 3 min. Add in the water, ikan bilis cube, dark and light soya sauce and oyster sauce. 

7. Keep stirring the bee hoon to ensure even color and taste. 

8. Cook till bee hoon has soaked up all the water. This will takes around 10 minutes. 

9. Add in the scrambled eggs, squid and prawns. Stir fry to mix well or till seafood is almost cooked. 

10. Add in the bean spouts last and mix well with bee hoon. 

11. Finally, season with sesame oil, fish sauce & pepper to taste before turning off the stove. 

12. Dish up and sprinkle chopped spring onions as garnish. 

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Prep time: 10 minutes
Cook time: 10 minutes
Serves 5-6 people
Level of difficulty: ©©©©©

Ingredients 

- 8 whole rice paper wrappers (bahn trang)

- 8 whole shrimps, (cooked and cut into halves)

- 1 large radish, (cut into thin strips)

- 1 large carrot, (cut into thin strips)

- 16 whole mint leaves

- 16 whole coriander leaves

Direction

1. Dip 1 rice paper wrapper in a bowl of lukewarm water and let it soak until soft. Remove from water and place on a clean surface lined with wet towel. 

2. Place 2 tbsp of shredded carrot and radish over the bottom third of the rice paper making sure that filling is neat and compact. 

3. Lay 2 whole mint leaves lengthwise on top and roll into a cylinder halfway up tucking both sides of the paper in. 

4. Arrange the shrimps halves on top, and lay 2 coriander leaves alongside and roll up to the end. 

5. Repeat this process with the rest, keeping the paper rolls covered with a damp cloth to avoid sheet drying out. 

6. Cut the spring roll into halves and serve with fish sauce for dipping.