Seow Like Meow

Wednesday, December 23, 2009

Baked Garlic Shrimps

Recipe by: SH

Prep Time: 10 min
Cook Time: 25 min
Serving Size: 2

Tools: 9" x 9" baking dish

1/2 lbs shrimps (head-on shell-on)
2 tbs minced garlic
2 tbs butter
1 tbs rice wine
1 tsp salt

  1. Cut off the pointy edge on shrimp heads and clean shrimps thoroughly.
  2. Put shrimps in baking dish.
  3. Mix all ingredients into shrimps.
  4. Bake for 25 minutes.
  5. Serve with rice.

Seared Ahi Tuna

Recipe by: SH

Prep Time: 30 min
Cook Time: 3 min
Serving Size: 2

Tools: Flat pan

1 lbs FRESH ahi tuna (one thick piece)
1 tbs olive oil

1 tbs long's peak pork chop spice
1 tbs ground black pepper
2 tbs honey
1 tsp light soy sauce
1 tsp five spice powder

Dipping Sauce 1: Ginger soy
4 tbs light soy sauce
4 tbs mayonnaise
1 tbs ketchup
1 tbs ground ginger
1 tsp sesame oil

Dipping Sauce 2: Spicy vinegrette horse radish
4 tbs vinegrette
4 tbs mayonnaise
1 tbs dijon mustard
1 tsp horse radish

  1. Mix ingredients for rub.
  2. Apply rub mixture to ahi tuna.
  3. Heat up flat pan with olive oil. Spread olive oil all over bottom of pan.
  4. Sear all sides of ahi tuna. 30 seconds on each side.
  5. Leave seared ahi tuna on plate to cool.
  6. Mix ingredients for dipping sauce 1 in a small bowl.
  7. Mix ingredients for dipping sauce 2 in another small bowl.
  8. Slice seared ahi tuna and serve with dipping sauces.

"Tang Yuen" aka Glutinous Rice Balls

Recipe by: SH

Prep Time: 20 min
Cook Time: 30 min
Serving Size: 4

Tools: Pots, mixing bowl

2" piece of ginger (peeled and bruised)
8 cups of water
1.5 cups of brown sugar

Glutinous Rice Balls:
4 cups of glutinous rice flour
2 cups of cold water
2 tbs of pandan extract
2 tbs of Ghirardelli milk chocolate powder
1/4 cup of Ghirardelli bitter-sweet chocolate chips

  1. Boil water and ginger in pot for 20 minutes. Cover pot half way when water starts boiling.
  2. In a mixing bowl, add 1 cup of water to 4 cups of glutinous rice flour.
  3. Knead the dough.
  4. Is the dough sticking to your hands? If yes, knead in a little bit more flour until it does not stick to your hands.
  5. Is the dough crumbling apart? If yes, add a little bit more water until it does not crumble apart.
  6. Repeat step (4) and (5) as necessary.
  7. Divide the dough into 3 portions.
  8. *Flavor 1/3 with pandan extract, 1/3 with chocolate powder, and leave the last 1/3 as is.
  9. Repeat step (4) and (5) as necessary.
  10. Divide dough into small portions and roll them in between your palms to form spheres.
  11. Wrap a chocolate chip inside each small non-flavored dough pieces when rolling them.
  12. Place them on plate.
  13. Add brown sugar into ginger soup.
  14. Once sugar is dissolved, add all glutinous rice balls into soup.
  15. The Tang Yuen is ready to serve when all the glutinous rice balls float to surface.
* Different colors can be achieved by using food coloring.

There is a version by lilian on

Monday, December 14, 2009

Nasi Lemak

Recipe by: SH

Prep Time: *15 min
Cook Time: 40 min
Serving Size: 4

Tools: Rice Cooker, frying pan, medium pot

4 cups of rice
1.5 cups of coconut milk
1 tsp of salt

Assam Prawn:
20 Head-on, shell-on shrimps/prawns
2 tbs of tamarind thick tamarind juice
3 tbs of light soy sauce
2 tbs of sugar
2 tsp of white pepper

Sambal Anchovies (Ikan Bilis):
1 cups of anchovies (halved length wise and gutted)
4 tbs of sambal oelek

4 hard-boiled eggs
1 cucumber

  1. Rice: Wash rice thoroughly. Add coconut milk and salt. **Top up rest of liquid measurement for rice with water.
  2. Assam Prawn: Marinate shrimps with tamarind, light soy sauce, and white pepper for at least 2 hours. Leave in fridge. Heat up pan with oil. Stir fry shrimp and marinate sauce for 6 minutes. Sugar will caramelize.
  3. Sambal Anchovies (Ikan Bilis): Wash the anchovies thoroughly. Place them on plate. Microwave for 3 minutes or until crispy. *Low fat cooking ;)*
  4. Halve hard-boiled eggs length wise.
  5. Cut cucumber in rings for garnishing.
  6. Serve as in picture when ready.
* Excluding marinading time of 2 hours
** I did not add water and used all coconut milk instead. Rice cooker pitch a fit and I added water after to the appropriate measurement line in the rice cooker. It turned out A-Okay!

Thursday, December 10, 2009

Chicken Rice

Recipe by: Amy Beh (

Prep Time: 40 min
Cook Time: 50 min
Serving Size: 4

Tools: Blender, rice cooker, pot, saucepan

For the rice:
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to taste
3½ cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted

Pak Cham Kai (Chicken steeped in stock):
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt

Chilli garlic sauce for dipping:
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock

Ginger sauce for dipping:
75g ginger
6 cloves garlic
1/2 tsp salt
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1½ tbsp garlic oil
1½ tsp sesame oil
5 tbsp light soy sauce
1½ tbsp sugar or to taste
3 tbsp water

Fresh coriander leaves
Sliced spring onion
Sliced cucumber

  1. To prepare the rice, wash it in several changes of water until the water runs clean and clear.
  2. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
  3. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.
  4. Transfer all the ingredients into an electric rice pot.
  5. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.
  6. To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.
  7. Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.
  8. Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.
  9. Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.
  10. To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.
  11. For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.
  12. Next, combine all ingredients for the light soy sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.
I decided to modify the above recipe due to my hunger one evening.

Recipe by:

Prep Time: 20 min
Cook Time: 20 min
Serving Size: 2

Tools: Blender, rice cooker with steamer tray, saucepan

For the rice:
3 cups of jasmine rice
*3 cups of chicken stock
1" piece ginger, lightly smashed
1 tbs of minced garlic
2 tbs of fried shallots

For the chicken:
2 pieces chicken breast; cut into 2" slices
1/4 cup of light soy sauce
2 tbs of minced garlic
2 stalks of green onion

Chilli sauce for dipping:
1 tbs of sambal oelek
1 big lime
4 tbs of water

Ginger/Soy sauce for dipping:
2" piece ginger
4 tbs of minced garlic
4 tbs of light soy sauce
1/4 cup of sesame oil
1½ tbsp sugar
2 cups of chicken stock

1 stalk of green onion

  1. Cut green onions into 2" parts and use it to marinade chicken along with light soy sauce and garlic for 10 min.
  2. Dissolve 3 chicken bouillon cubes in 5 cups of boiling water to prepare chicken stock.
  3. Wash rice.
  4. Add all ingredients for rice in the rice cooker and stir well.
  5. Drain all juice from chicken marinade.
  6. Arrange chicken pieces into steamer tray (comes with rice cooker).
  7. Start cooking rice and chicken together in rice cooker.
  8. For chili sauce, mix all the ingredients together and stir well.
  9. For ginger sauce, blender ginger and garlic. Use chicken stock for better blending.
  10. Combine all ingredients in a saucepan and bring mixture to a boil.
  11. Garnish and serve.
  12. Chow time!

Jicama with Pork

Recipe by: SH

Prep Time: 35 min
Cook Time: 45 min
Serving Size: 4

Tools: Large pan/wok with lid, pot

1 lb of ground pork
1 lb of carrots
2 tbs of minced garlic
2 lbs of jicama
1 tbs of oil
3/4 tbs of salt
3/4 tbs of white pepper
1 cube of chicken bouillon

  1. Peel jicama and carrots.
  2. Shred jicama and carrots with a food processor.
  3. Heat up oil and fry minced garlic until golden brown.
  4. Add all the vegetables.
  5. Add 6 cups of water.
  6. Let it cook for 40 min.
  7. Cook the minced pork in a separate pot with the chicken bouillon cube and 1 cup of water for 12 min.
  8. Add pork, stir, and season with salt and white pepper.
  9. Serve with rice or make it into spring rolls.

Wednesday, December 9, 2009

Fried "Yellow" Fish

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 2

Tools: Frying pan

1 lb of fish - mackerel, salmon or your favorite
1/4 cup of tempura dipping sauce (Optional)

1 tbs of turmeric powder
1/2 tbs of salt
1/2 tbs of black pepper
1 cup of all purpose flour

  1. Prepare the tempura dipping sauce per bottle instructions. (Optional)
  2. Clean the fish.
  3. Mix ingredients A in a bowl.
  4. Dip fish pieces in the mixture. Make sure each piece is well covered with the flour mixture.
  5. Heat up enough oil to cover the bottom of a frying pan.
  6. Fry the fish for approximately 5 min on each side.
  7. Serve with rice.