Baked Prawns in Special Sauce

Taadaaa!! Here's my Baked Prawns in Special Sauce. This is a remake of a dish we had in Grand Imperial, USJ 19 Subang during our annual CNY dinner with our crazy bunch of friends. It was so yummylicious that my hubby requested a remake of this dish from me.

At the restaurant, I had a few good bites of the prawn and were able to identified the ingredients used. The flavors were quite obvious, so it was easy to identify them. To ensure that I remember the taste clearly, I had a few more.

Photo Credit: Kit

Back home at my in law's, when we were discussing about the menu for our Chap Goh Meh Dinner, my dad (in law) mentioned that there are king prawns in the fridge. What a coincident! My hubby quickly suggested to leave the prawn dish to me.

It was quite stressful as I did not want to spoil the beautiful humongous king prawns and have 16++ peoples disappointed (if I failed to replicate the dish) but my hubby have absolutely trust in me. And so with his trust, I proceeded to cook with confidence.

Photo Credit: My younger BIL M

I was so relieved that it was a success at first try! My hubby said that it is EXACTLY like how it was at the restaurant. He gave me a rating 10 out of 10! However my elder BIL commented that it was slightly salty. So, on my second try, I've reduced the salt a little.

The below recipe is based on my second try. I've cooked this dish again at home just so that I could test the scaled down recipe (and also because my hubby requested for it again).

Prep Time  : 35 mins
Cook Time : 20 mins
Total Time : 55 mins
Serves       : 3 - 4 pax

15 pcs XXL prawns
1 tsp salt
1/2 Tbsp corn flour
1 Tbsp chopped garlic
1 Tbsp chopped ginger
1 Tbsp chopped spring onions
1/2 Tbsp chopped red chilli
Spring onions for garnish

Sauce: (Mixed well in a bowl)
2 Tbsp light soy sauce
4 Tbsp chilli sauce
2 Tbsp tomato ketchup
1 tsp worcestershire sauce
1 Tbsp water
2 tsp sugar
1/8 tsp salt

1. Snip off the antennae, rostrum and telson of prawns (*), and clean them thoroughly. Drain in a colander and pat them dry with paper towel. Place them in a bowl and marinate with salt for approx. 15 mins. Just before frying, sprinkle the prawns with some corn flour.

2. Heat oil in a wok under high heat. Once the wok is smoking, put the prawns in. Using a spatula, fry the prawns till partially cooked, within a minute. We DO NOT want to deep fried the prawns but just searing them to lock the juices in and to get flavor out. It is important to get the right temperature. If the heat is too low, the prawns will be oily and the juices will ooze out. Drain and leave aside.

3. In the same wok, leave approx. 2-3 tablespoons of oil. Sauté the garlic, ginger, spring onions and red chilli till fragrant. Pour in the sauce mixture and cook till bubbly, approx. 5 seconds. Return the prawns to the wok and toss to coat the prawns with the sauce. Cover the wok with a lid and baked the prawns for approx. 2-3 minutes until the sauce thicken and reduced.

4. Sprinkle some spring onions and give the prawns one last round of tossing to coat evenly with the sauce. Dish out and garnish with freshly chopped spring onions.

(*) The antennae is the long whiskers on the head of prawn. Where else, the rostrum and telson is the sharp part sticking out on the head and tail.

● During baking, you may open the lid after one minute and give the prawns a few good toss, and close the lid to continue baking. Make sure the sauce is not burnt at the bottom of the wok.

● I found out that the brand used for ketchup is important too. Make sure the ketchup is thick and tangy.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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Braised Chicken Feet And Mushrooms

I know I've mentioned it before in my previous collection - AGP back in 2008, but I am going to say it again here ~ This dish is my ALL-TIME favorite dish! In fact, it is among my TOP favorite dishes.

I love, love, love braised chicken feet. They are so yummy. As someone who loves chicken feet, I could not comprehend why some peoples do not like to eat this delicacy. Braised chicken feet are soft, gelatinous and full of flavor. If you are among those who doesn't eat braised chicken feet, please reconsider and give this delicacy a/ another try.

My hubby used to dislike chicken feet too. I've tried offering to him each time I cooked this dish but he refused to try. Being rejected each time for 8 years straight, I finally gave up. Then one day (last year), he asked me while I was savouring on this yummy delicacy, "Is it really that good?" (I think my saliva were dripping all over.. Haha) I answered him, "Without a doubt! Come try." He took a piece and it was the beginning of a new found love in his foodtionary. I was very surprised and happy at the same time that he was willing to step out from his comfort zone to try something that he has been disliking (his whole life). "Bravo, darling!"

And now, even my '1 month to 3 years old' daughter also enjoyed munching on this yummy delicacy. From enjoying this dish alone, now I have my two bestest companions. Ahh... what a wonderful life!

I am proud to say that this dish has won many hearts of those who has tried ~ my families, relatives, colleagues and friends. Actually there is no secret ingredient, maybe it was the time (and love) I've spent on this dish that has made this dish so yummy.

Prep Time  : 15 mins
Cook Time : 150 mins
Total Time : 2 hours 45 mins
Makes       : 30 pairs

30 pairs pre-deep fried chicken feet
2 cups mini shiitake mushrooms (soaked to soften)
5cm length ginger (sliced)
2 star anise
5 pcs dried chilli (soaked to soften)
5 cloves garlic (chopped finely)
2 shallots (chopped finely)
3-4 Tbsp oil
10 cups water

1/2 cup oyster sauce
6 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 tsp sesame oil
2 Tbsp sugar
1 Tbsp chicken stock granules
Salt to taste

Thickening (Combined)
3 Tbsp corn four
3 Tbsp water

1. In a medium bowl, place the soaked mushrooms and marinate with half tablespoon of corn flour (*) and a tablespoon of oil for 10 - 15 minutes.

2. Heat oil in a wok and sauté shallot, garlic, ginger and star anise till fragrant. Add mushrooms, dried chilli and continue sautéing for approx. a minute. You may find that there are browning at the bottom of your pot because of the flour from mushrooms. Don't worry, it is ok. Deglaze with a little water and then add in the rest of the water to bring to a simmering boil.

3. Put in chicken feet and seasoning. Bring to a boil again then simmer over gentle heat until chicken feet turns tender, approx. 2 - 3 hours. Thicken with corn flour mixture to your desired consistency.

● The dried chilli that I used are super hot, so I only needed 5 pcs. Please adjust according to the spiciness of your dried chilli.

● You may add raw peanuts too. Add the raw peanuts that has been soaked in water for at least 4 hours and braise for 30 minutes before adding the chicken feet.

(*) I learn this method from my Aunty (Ah Kow). She said it is to enhance the texture of the mushrooms.

● If you could not get pre-deep fried chicken feet, you may fried yourself. I've done it once, but that was the last time because my kitchen was in a mess from the oil-splattering:


30 pairs chicken feet
4 Tbsp light soy sauce
1 Tbsp dark soy sauce

1. When buying chicken feet from hypermarket or wet market, make sure that they have chopped off the claws from chicken feet.

2. Clean chicken feet well. Marinade with light soy sauce and dark soy sauce for 30 minutes. Drain well in a colander. Sprinkle with some corn flour to absorb the moisture.

3. Heat enough oil in a wok and deep-fry chicken feet under medium heat until lightly browned. Drain from oil.

4. Place the deep fried chicken feet into a basin of cold water to soak for one hour. Drain well in a colander and they are ready to be used.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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Hot and Sour Chinese Mustard Vegetable Stew (Choy Keok)

This hot and sour vegetable stew has been my ALL TIME favorite dish since childhood. My mom used to make this whenever we have enough leftover meats, usually after a big dinner with lots of leftovers. Spicy and tangy with robust flavor, this stew is definitely super addictive and appetizing!

My mom called this dish 'Lap Sap Choy', direct translate will get 'Rubbish Vegetables' simply because she just dumped whatever leftover dishes she could find in the fridge into the big pot, together with freshly bought chinese mustard vegetables / kai choy. (Inset: Photo Right)

I grew up thinking that this is the actual name for this dish until I met my hubby. He laughed at me (he always laugh at my cantonese) when I told him that I wanted to eat 'Lap Sap Choy'. We had a long debate on what is the actual name for this dish (yes, I was very stubborn) and finally I gave in because he was able to convinced me that the latter is a better name for this yummylicious dish. Hence, this dish is known as 'Choy Keok' since.

Each families has their own grandma's recipe of Choy Keok. Some put lots of ginger, some put lemongrass and some like it more sourish, while some like it super hot. My family and my hubby's has very similar tastebud. We both like it spicy and sour, with both equally balanced. My mom (in law) taught me how to cook this dish. I've cooked this dish numerous times and always get compliments from those who has tried. This is a fail-proof recipe.

The key ingredient to a yummylicious Choy Keok is a good meat base, in which you may use roasted duck/ ducks' necks or roasted pork or even roasted pig's head/ other parts. Usually i will use roasted pig's head/ other parts from the leftover we had when we dined at Chinese restaurant. I will wrap the leftover parts tightly with clingwrap and then store in a zipper bag, pressing out as much air as possible. With proper handling, the roasts can be kept in freezer for upto 6 months.

There is no exact measurement to this recipe because the water releases by the vege is different each time you make them. And it also depends on the roasted meat base you have. What I do is that I will add in some seasoning after the vege has just wilted and let it simmer under medium low heat for approx. 1 hour. After that, add seasoning accordingly. If you taste the soup at the beginning of the stewing, it will have a bittery taste and you will not be able to season your stew accurately.

To get the to right spiciness, you need to adjust as you cook. At the beginning, start with a small amount of dried chillies. DO NOT add too many dried chillies at the beginning. If it is overly spicy, you will not be able to salvage your stew. Add a few pieces at a time (depending on the spiciness of your dried chillies) and adjust accordingly. One note to keep in mind is that it will get hotter as you cook. So, do let the dried chillies to release its 'power' first before adding more. Likewise with the assam keping.

The most tedious work when cooking Choy Keok is having to wash bunches after bunches of vegetables. If you and your families are lovers of this addictive and appetizing stew, a bunch or two will not be enough. For me, I usually need to wash 5 - 7 bunches of chinese mustard vegetables.

For this time, I've cooked 5 big bunches and this is the result of it. The pot I am using is a 7 litres pot and it only filled slightly a little more than half the pot.


Separate the leaves and soak them in salted water for approx. 10 - 20 minutes. Just add 1 - 2 teaspoons of salt to water.

Usually bugs/worms/vege insects likes to linger around this type of vege. You will need to clean the veges thoroughly. If you found any bugs/worms/vege insects, just remove it/ them and you are clear to go. Here you can see a cute baby snail crawling ever so slowly on my vege.

Scrub the leaves one by one, front and back with your fingers under running tap water. Make sure there are no dirts or bugs/worms/vege insects on the leaves.

Cut the vege into desired sizes and rinse them in a basin of water.

Drain in colander and it's ready to be used. Here are the cut veges from 2 bunches of chinese mustard. Seems alot but once it wilted into the soup, you'll feel like there are not enough for everyone.

Prep Time  : 40 mins
Cook Time : 3 hours
Total Time : 3 hours and 40 mins
Makes       : approx. half pot of a 7ℓ pot

5 bunches chinese mustard vegetables
Some 1eftover roasted pork & other parts
5 cloves crushed garlic
1 inch ginger (thick slices)
10 pcs dried chillies
4 - 5 pcs assam keping
2 pkts shimeji mushrooms (optional)

Light soy sauce
Oyster sauce
Rock sugar

1. Soak the dried chillies and assam keping in water for approx. 10-15 minutes. Drain and set aside.

2. Get ready your first batch of vege: Wash one or two bunches of vegetables first and cut them into desired sizes. Drain in a colander until needed.

3. In a thick-bottomed big pot, using medium high heat, sauté garlic and ginger until fragrant. Sear in the roasted pork and other parts, browning a little at the bottom of the pot. The searing and browning will give this stew a boost of flavor. Deglaze the bottom of pot with half cup of water. Add in dried chillies and assam keping.

4. Add in the vegetables with the harder stem on the bottom and the leafy parts on top. Close the lid and let it cook for 10-20 minutes or until the next batch of vege is ready.

5. While the stew is cooking, prepare your next batch of vege by repeating the washing, scrubbing and rinsing steps. Throw in the vegetables into the big pot when they are thoroughly cleaned.

6. Before each add of veges, stir the stew well so that all veges are submerged in the stew. You do not need to add any water. The vegetables will release water into the stew.

7. Repeat step 5 until all vegetables are used up. For the last add of veges, let it simmer until the veges begin to soften and turn color slightly then turn down the heat to medium low and add in some seasonings just enough to flavor the stew. At this point, the stew will taste bitter. You will not be able to adjust the taste of the stew accurately. Let it simmer for approx. 1 hour.

8. After 1 hour of simmering under medium low heat, now is the time to taste your stew. If it is not spicy or sour enough, add in dried chillies or assam keping. If it is not salty enough, add in light soy sauce, oyster sauce and/ or salt. If it has not got enough gravy, add a cup or two of hot water. Make your own adjustment accordingly. Add in shimeji mushrooms and simmer for another 30 - 60 minutes or until all veges are soft enough to be eaten.

9. Serve piping hot!

● This stew is best to be eaten the next day after cooking. And the flavor gets better with each day passes. Just leave the pot on the stove, bringing it to a boil and simmer a few minutes at each nights and mornings.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

First Commenter...(+/-)

Bake for Happy Kids

Braised Abalone, Fish Maws and Mushrooms in Broccoli Garden

This is another CNY dish I've cooked for my families on our Reunion Dinner. It was specially requested by my mom and she insisted to have fish maws in it (FYI, I don't really like fish maws/ yu pew.). But being a filial daughter, how could I not comply to her request, right?

In this recipe, I've used canned abalones instead of the dried ones because it is cheaper and easier to prepare, therefore less time consumed.

And the fish maws/ yu pew I've used are those fried ones. The picture on the left shows my 'yu pew' soaking in warm water.

You may also use 'far kaw' also known as fish maws, which is better because they are good source of collagen but they are 3-4 times more expensive than 'yu pew'. 'Far Kaw' is the swim bladders of large fish. It does not have fishy smell. Fried far kaw is white color while the dried ones are deep golden color. Actually I am not very well versed in these stuffs, I learned it from my dad (in law). I've only got to know about 'far kaw' after cooking this dish for my families. Perhaps next year, I shall use 'far kaw'.

Prep Time  : 1 hour
Cook Time : 2 hours 15 mins
Total Time : 2 hours 15 mins (Prep while cooking)
Serves       : 20 pax

20 pcs abalone (2 cans abalones)
4 - 5 pcs fried fish maws/ yu pew
1 1/2 cup mini shiitake mushrooms (soaked to soften)
3 cups broccoli florets
3 cups water
3 cloves garlic (whole & slightly bruised)
3 cm ginger (thick slices)
5g rock sugar
1 1/2 Tbsp oyster sauce
2 Tbsp light soy sauce
2 cups abalone brine (from the canned abalones)

To Prepare Fish Maws
1 stalk spring onion (cut into 6 - 7cm length)
5 cm ginger (thick slices)
1 Tbsp Shaoxing wine

Prepare Canned Abalones
1. In a large pot, submerged the whole abalone cans in water. Water level approx. 7cm above the cans. Bring the water to a boil on high heat. Upon boiling, check on the cans. If you have not remove the paper label on the cans, now you can find them detached from the cans and you may removed it away. Continue to let it simmer on medium high heat for the next 2-3 hours while you work on other ingredients.

2. When your canned abalones are done, open up the cans and drain the abalones. Keep the brine for the sauce.

Prepare Fish Maws
3. Soak the fish maws in warm water for half an hour. In a pot of water, add spring onion and ginger, and bring to a boil.

4. Add in the fish maws and shaoxing wine, continue to let it simmer for approx. 5 mins. Drain carefully and let it cool a bit before cutting into desired sizes.

Braising the Mushrooms
5. Drain the mushrooms and marinate with 1 Tbsp of corn starch and 1 Tbsp of vegetable oil for 10 minutes.

6. In a medium pot, sauté garlic and ginger until fragrant. Add in the mushrooms and sauté for approx. 30 seconds. You may notice some browning at the bottom of your pot. Deglaze with a few splash of water and then add in 3 cups of water. Bring to a boil on high heat.

7. Upon boiling, continue to let it simmer for 10 mins and then turn down the heat to medium low. Add in rock sugar, light soy sauce and oyster sauce and braise the mushroom for approx. 1 hour or until soften. (*)

8. Add in the abalone brine and bring to a boil again. When boiled, check the consistency of the sauce and taste it. Thicken with corn starch mixture and/or adjust the taste accordingly if needed. Bring down the heat to medium low, add in the abalones and fish maws and simmer for 5 mins. Off the heat and let the abalones, fish maws and mushrooms sit in the sauce while you work on the broccoli.

Blanching the Broccoli
9. Blanch the broccoli in boiling water that has been added with some salt and sugar for approx. 3 mins or until 3/4 cooked. Scoop out the broccoli and drain in a colander. The broccoli is still hot, it will continue to cook.

10. In a large plate, arrange the broccoli florets all around, follow by the fish maws, mushrooms and abalones in the middle. Lastly, pour the sauce all around and serve.

● Do not use hot water to soak the fish maws. It may cause the fish maws to lose its gel content. The rich gel content can be easily be melted if the cooking time is too long or the heat is too strong. Do pay attention to the cooking time.

● Ginger, spring onions and shaoxing wine are used in preparing the fish maws to expel the fishy smell.

● The abalone brine that I've used is very flavorful, therefore I did not need to add anything else to it. But if your brine has not got enough flavor, add more oyster sauce or abalone sauce. Do adjust the taste accordingly.

(*) I am using mini shiitake mushrooms, therefore the cooking time is shorter compare to bigger mushrooms. Do adjust your cooking time accordingly.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

First Commenter...(+/-)


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