ES Cook Recipes

Ingredients: *1-1.2 kg Fish Head (whole) *5-6 slices Ginger *1 pkt Red Curry Paste (Dancing Chef) *2 pcs Lady finger - cut slant *1 pc Eggplant- cut slant *2 Tomatoes - cut wedges *2 sprig Curry leaves *1 tsp Salt *1 tbsp Chilli paste (optional) *150ml Coconut milk (Heng Guan brand) *500ml Water Methods: 01.Clean and wash the fish head then use kitchen towel to pat dry. 02.Season with some salt and pepper. 03.Grease plate with little corn oil and put fish head on it with slice ginger. 04.Steam at high fire for 5 minutes. 05.Heat some cooking oil in wok. 06.Add Red Curry Paste and curry leaves, fry for a few minutes. 07.Add water and bring to boil. 08.Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes. 09.Lastly add in coconut milk, 1 tsp salt and bring to boil again. 10.Remove from heat.

Ingredients: * 1 live mud crab, or 1 king crab or 4 small sand crabs or blue crabs * 3 tbsp vegetable oil * 1 clove crushed garlic * 3 dried red chilies – soaked, drained and chopped * 2 tbsp chili sauce * 4 tbsp tomato sauce * 1 cup hot water or chicken stock * 1 tbsp cold water * ½ tsp salt * 1 tsp sugar * 1 tsp corn starch * 4 spring onions – chopped * 1 egg white Methods: 01. Drown crabs in cold water – one or two hours 02. Remove the shell from the body and clear away fronds 03. Remove claws and crack 04. Leave legs attached to body 05. Cut body in half 06. Cut each half into thirds 07. Fry crab pieces in hot wok – 3 to 4 minutes 08. Set crab aside 09. Drain all but 1 tbsp of oil from the wok and reheat 10. Stir in garlic, chilies, sauces, stock or hot water, salt and sugar 11. Stir corn starch into cold water until smooth 12. Slowly whisk corn starch mixture into wok and bring to boil. 13. Return the crab to the wok 14. Add spring onions and toss until crab is cooked 15. Stir in ...

Ingredients: 1 pound large sea scallops, patted dry 2 1/2 tbsp olive oil 2 garlic cloves, sliced thin 1 tomato,diced 1/8 tsp dried thyme, crumbled 1/4 cup shredded fresh basil leaves Methods: In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops, and sprinkle the scallops provençale with the basil.

Ingredients:(Serves 2) * 2 x 150g Salmon fillets * 1/2 Tsp Groundnut oil for greasing the tray For the marinade * 2 Tbsp Japanese soy sauce * 2 Tbsp Sake * 2 Tbsp Mirin * 1 Tsp granulated sugar * 1″ Ginger * 1 Fat clove garlic Methods: 01. Add the soy sauce, sake, mirin, garlic, sugar and ginger into a small food processor and blitz until smooth. 02. Pour the marinade over the salmon steaks and allow to marinade for at least 2 hours, turning halfway. 03. Pre-heat the grill to maximum, grease the oven tray. Remove the salmon from the marinade (reserve the marinade) and place onto the tray. 04. Grill the salmon for 6 minutes. 05. Pour the marinade into a pot and allow it to simmer and to reduce by 1/3. Strain the sauce if requires and serve over the salmon. I served my salmon with a mixed green salad with a black sesame dressing.

Ingredients (serve 4) 1. 2 cm section of ginger 2. 1-2 stalk spring onion 3. 400 grams Spanish Mackerel (马交) fish fillet (or Grouper,石斑) (or Snakehead,  Ikan Toman, 生鱼) 4. 1 cup rice 5. 6 bowls water 6. salt 7. fish bone (optinal) 8. 1 tablespoon sesame oil 9. 1 tablespoon soya sauce 10. dash of pepper Methods: 01. Wash the fish fillet. Slice the fish fillet into ½ to 1 cm thick slices against the grain. 02. Marinate with soya sauce and sesame oil and set aside. 03. Peel ginger and cut into thin strips <1mm thick.  Wash spring onion and cut thinly. 04. Rinse rice thoroughly, put into pot with 6 bowls water. Bring it to boil and then lower flame till extremely low flame (for my burner, I have to turn the gas knob as if I am turning it off, but just stopping when the flame is about to go off) and let it simmer with cover on for 1 hour,  This make the porridge base very soft (Cantonese style), but if you prefer the porridge to be grainy, then you can stop when the right consistency is ...

Ingredients: Clams 600(g) Sesame oil 1(tbsp) Tong kwai 3 (slices) Kei chi 1(tbsp) Shredded Ginger 2(tbsp) Chilli padi (diced) Chicken stock 500(ml) Seasoning: Shao xing wine 1(tbsp) Sugar (adequate) Salt (adequate) Pepper (adequate) Methods: 01.Rinse clams and drain well. 02.Heat sesame oil in a wok and saute ginger and chilli padi until fragrant.Pour in chicken stick and add tong kwai.Cook for 6-7 mins. 03.Add clams and kei chi.Cover the wok and cook until clams open up.Add seasoning and splash in wine.Dish out and serve immediately.

Ingredients: Crabs 1(kg) Oil 2 (tbsp) Chopped garlic 1(tbsp) Onion 1 (pcs) -chopped Chopped spring onion 1(tbsp) Water 150 (ml) Seasoning: Ground black pepper 1(tbsp) Light soya sauce 1(tbsp) Oyster sauce 1(tsp) Sugar 1 (tsp) Shaoxing wine 2(tbsp) Methods: 01.Clean the crabs.Coat with corn flour and deep-fry in hot oil until cooked.Dish and drain. 02.Heat up 2 tbspoil,saute chopped garlic and onion until fragrant.Add in seasoning and stir well. 03.Add in crabs,chopped spring onion,water and stir-fry at high heat until dry.Dish up and serve.