Fried Bread Fruit

This is my mum;s favourite. Bread Fruit !! I will always buy for her when ever i see it at the market. 

Otar

I tried making otar, it turn out quite nice, but i guess i can make it nice the next time round.

Crispy Prawn Parcel

I made crispy prawn parcel after learning it. Its quite similar to otar but i put prawns and fish and wrapped it using the frozen puff pastry. Its very nice !!

Thai Otak

My hubby help me to make the Thai otak, i got him to help me to pound the fish. Its fun cooking together. This is delicious !!

Ready to serve

Close up view

Risoles

My mum and me made risoles. We had fun together, making the skin first, put the filling in, then we wrap it up then we dip it in egg and bread crumbs and finally we fried it. Delicious...

Close up view

Croquettes

My mum taught me how to make indonesian croquettes. Its very nice !!

Thai Fish Cake

My hubby made this thai fish cake for dinner. Its so good !!

Corn Fritters

My mum taught me how to make corn fritters, but when i made it, its did not taste as nice as hers. I will try making it again.

Vietnamese Spring Roll

My mum & me made the Vietnamese spring roll using minced pork, prawns & black fungus then we wrapped it with crispy net.

Ready to be eaten !! Yummy...

Ready to be fried

Ready to be rolled up

Ingredients used

Ngoh Hiang

Made ngoh hiang today for the first time. Thankfully it turn out well. My hubby loves it.

Ingredients :

300g minced pork

150 prawns, shelled, deveined & diced finely

2 black fungus, soaked till soft, cut thinly

6 water chestnut, coarsley chopped

4 shallots, chopped finely

1 stalk spring onion, chopped finely

1 egg

1/2 tsp salt

1/2 tsp five spice powder

pepper

1.5 tbsp cornflour

8 sheet of beancurd skin, each piece cut into 15cm x 25 cm (wipe with a damp cloth to remove access salt)

1 tbsp cornflour mix with 1.5 tbsp water (to seal the ngoh hiang)

Method:

-Mix all the ingredients together except the cornflour till well mix, then add in the cornflour.Meat mixture should not be too wet.

-Place abt 2 tbsp of the mixture on the beancurd skin

-Fold in the sides then roll up, seal the edges with the cornflour mixture

-Placed rolled ngoh hiang on greased metal plates, then steam for abt 10 to 15 mins.

-When cooked, transfer to another plate, cos the metal plate will be quite wet.

- Leave to cool *

-Deep fry the ngoh hiong.

*Can freeze the ngoh hiang

Mashed Tou Kan with Prawns

This is another of my family's favorite dish. I mash the tou kan, mash some prawns, add chilli, water chestnut, onions, spring onion & i fry it.