Otak otak telur ikan

Ingredients:
6 shallots
4 cloves garlic
1 inch ginger
1 stalk lemongrass
2 tbsp ground chilli
1/2 tsp tumeric powder
1 tsp coriander seeds
250g grated coconut
3 tbsp coconut paste
Salt to taste

400g fish roe
1 tbsp tamarind paste (optional)

Banana leaf (optional)

Method:
1. In a bowl, mix the tamarind paste with 1/2 cup water and soak the roe for abt 10 min to remove the fishy smell. Then drain off the water.
2. Put all other ingredients in the food processor and ground to a smooth paste.
3. Add in the fish roe. Mix well to break the egg sac and ensure the eggs and paste are well incorporated.
4. Line a hot pan with banana leaves and place enough roe mixture till it is abt 1cm thick.
5. Place another leaf on the mixture and cover the pan. Bring the fire down to low.
6. After 5 min (or the leaf has some char), turn it over and cook for another 3 min.
7. Repeat till all the paste is cooked.

Alternatives:
1. If you dont have banana leaves, use pandan or just plain baking paper.
2. You can choose to broil it in the oven instead of on the stove.

Mussels with creamy dill sauce

Ingredients:
500g Mussels
2 tbsp butter
1 onion, diced
1 cup chicken stock
1/2 cup cream
2 tbsp dill cut fine
Salt and pepper

Method:
1. Clean the mussels
2. In a pot, melt butter then add onion. Stir till wilted.
3. Add the dill and fry for a few min
4. Add the stock and cream and stir till incorporated.
5. Add mussels. Steam for 5 to 10 min. Add sat and pepper to taste.

Shell Out: the seafood craze

In a deep pot, boil aromatics in a sufficinet amount of water

2" ginger, bruised

2 bay leaves

4 lime leaves

1 tumeric leaf

Once boiling, add the crabs:

2 crabs (whole) 

After 8 to 10 min, add:

500g prawns

About 400g mussels (cleaned)

Cook for another 5 to 8 min and separate seafood from stock. Reserve 1 to 2 cups of stock and keep the rest (its delish!)

In a separate pot:

Boiling Water

Salt

2 corn

1 broccoli 

Put the corn in first and the broccoli after 10 min. Drain once cooked.

In a wok, fry the following:

100g butter (melted)

8 cloves garlic, chopped

1 yellow onion, sliced,

1" ginger, sliced

2 tbsp each of chilli, smoked paprika and cayenne pepper powder (inc or dec as desired)

1 

2 tbsp oyster sauce

Optional: lime and coriander leaves

Salt to taste

Once it tastes about right, add a cup (or 2 if you prefer ir soupier) of stock. Bring to a rolling boil and add veg and the seafood (if you want to use squid, add it here as well). Stir well and we are done! 

Roasted Red Pepper Soup

Ingredients
50g butter
1 onion chopped
3 cloves garlic sliced
1 small carrot sliced
1 tsp garam masala
1 tsp cumin
3 roasted peppers*
1 cube chicken stock
2 tbsp parsley chopped
2 cups water
80ml heavy cream
Salt and pepper

Special Equipment: (immersion) blender

Method:
1. In a pot, melt butter. Add the chopped onion and garlic and fry till wilted.
2. Add the spices and veg, fry for a few minutes before adding the stock and water. Let it simmer till the carrots soften.
3. Bring the soup off the heat. Then, blend the soup.
4. Put the pot back on low heat then add the cream. Once incorporated, turn off the heat. Add salt and pepper as needed. Eat!


*Note: you can buy roaster peppers at abt $8 per bottle which has 1 to 2 peppers or spend about 45 min making them.
1. Preheat the oven at 200deg
2. Place some olive oil and salt on the pepper.
3. Bake the peppers for 30 min. Turn the pepper in 10 min intervals.
4. Once the peppers are charred, cover the pan with aluminium foil for 10 min.
5. Once slightly cooled, peel off the skin.