Monday 31 December 2012

Beer-Battered Fish & Chips 炸鱼薯条

Beer-Battered Fish & Chips 炸鱼薯条

 The batter for the fish is light and crispy. Very tasty.

I came across this recipe in a magazine using beer to make batter. I have decided to try it out. I find it tasty and crispy, very much to my liking as I like to drink beer. My youngest son, YS prefers the ordinary fish & chips without using beer in the batter. I guess beer-battered fish is an acquired taste. For those of you who like beer, you may want to try out this recipe for beer-battered fish & chips.    


700g white fish fillet ( I used dory fish )
1 tsp salt
a dash of white pepper
2 tbsp flour, for dusting
400g potatoes, skinned and cut into chips
500ml cooking oil, for deep-frying
1 lemon, cut into wedges
bottled tartar sauce  

Ingredients For the Beer batter

125g plain flour
1/2 tsp baking powder
160ml beer
1/2 tsp salt
a dash of white pepper


1.  Mix the batter ingredients into a smooth batter. Set it aside.
2.  Sprinkle the fish fillet with salt and pepper to season. Then dust the fish fillet lightly with flour. Shake off excess flour from the fish fillet.
3.  Heat up the cooking oil in a wok. Dip the fish fillet into the beer batter, making sure the fish fillet is evenly coated with the beer batter. 
4.  Place the batter-coated fish fillet into the hot oil. Deep-fry both sides of the fish fillet until golden brown. 
5.  Dish up onto a plate.
6.  With the same oil, deep-fry the potato chips until golden brown.
7.  Dish up the potato chips and place them beside the fried fish fillet.
8.  Dollop a spoonful of tartar sauce onto the plate of fish and chips. Squeeze some lemon juice onto the fish fillet.
9.  Ready to serve.

Cookies : Cornflour Biscuits 玉米粉曲奇

Cookies : Cornflour Biscuits 玉米粉曲奇


Three types of differently shaped cookies.
They are actually made from the same dough

My childhood friend and neighbour, Sim gave me this recipe. Sim made this cookie differently. She used a cookie press to pipe out big floral patterns that looked like big beautiful blooms. I tried using a cookie press to imitate her big blooms but to no avail. Instead, I used different cookie cutters and came up with various different shapes.



400g cornflour ( equivalent to 1 tin of B & P cornflour )
250g butter (softened at room temperature)
250g castor sugar
2 large eggs, beaten 
125g plain flour
20g red cherries for decoration
2 tbsp cocoa powder ( optional )

Cornflour and butter

 Cherries for decoration

My collection of cookie cutters

Cut the cherries into tiny pieces.
In the centre is a cherry in its original size for comparison



1.  Preheat oven at 200 degrees C
2.  In a large mixing bowl, combine all the ingredients (except cherries) and knead into a soft dough. 
3.  Divide the dough into 2 portions.
4.  Add 2 tbsp of cocoa powder into one portion and knead until the cocoa powder is evenly blended to form a brown dough. 
5.  You now have a butter dough and a brown dough.

Making the Stars

1.  Take a portion of the butter dough and  roll out into rectangular shape about 4 mm thick.
2.  Use a star-shaped cookie cutter to make the stars. 
3.  Place a piece of cherry in the centre of the stars
4.  Place the cookies into a baking tray which has been brushed with butter or oil
5.  Place the baking tray into the preheated oven and bake the cookies at 200 degrees C for 15 to 20 minutes.

Making the Chocolate Floral Designs

1.  Take a portion of the brown dough and roll out into rectangular shape about 4 mm thick.
2.  Use a cookie cutter with floral design to make floral patterns
3.  Place a piece of cherry in the centre of the floral designs
4.  Place the cookies into a baking tray which has been brushed with butter or oil
5.  Place the baking tray into the preheated oven and bake the cookies at 200 degrees C for 15 to 20 minutes.

Making Marbled-Design Cookies

1.  Take a portion of butter dough and mix it with the brown dough for a marbled effect.
2.  Roll out the mixed dough into rectangular shape about 4 mm thick
3.  Use a cookie cutter of your choice
4.  Repeat steps 4 and 5 above.  

Sunday 30 December 2012

Hot & Spicy Potato Wedges With Anchovies 辣马铃薯江鱼仔

Hot & Spicy Potato Wedges With Anchovies 辣马铃薯江鱼仔

Hot & spicy potato wedges with anchovies

This dish can be eaten together with rice. As a snack, it goes very well with cold beer. 


400g ( 4 medium-size ) potatoes, skinned and cut into wedges
50g dried anchovies
40g dried shrimps, soaked in water, drained and coarsely chopped
500ml oil for deep-frying
1 tbsp sugar
a pinch of salt

Spice Ingredients


7 shallots, finely chopped
4 pips garlic, finely chopped
100g chili paste

Top : a packet of chili paste
Bottom left : anchovies. Middle : dried shrimps. Right : garlic and shallots

 Deep-fried anchovies

Deep-fried potato wedges



1.  Heat oil in a wok and deep-fry the potato wedges until golden brown. Drain on paper towel.
2.  In the remaining oil, deep-fry the anchovies until golden brown and crispy. Drain on paper towel.
3.  Remove the remaining oil leaving only 3 tbsp oil in the wok. Saute the chopped shallots and garlic until fragrant. Add in the chili paste and stir-fry for 3 minutes.
4.  Add in the chopped dried shrimps and fry further for about 3 minutes. Reduce fire to low and continue frying the paste for a further 5 to 6 minutes until very fragrant.
5.  Add in a pinch of salt and 1 tbsp of sugar.
6.  Add in the deep-fried potato wedges and deep-fried anchovies to the paste and mix until well blended with the spice paste.
7.  Dish up and serve.



Our favourite bitter gourd vermicelli soup stall 我们最喜欢的苦瓜米粉档

Our favourite bitter gourd vermicelli soup stall 我们最喜欢的苦瓜米粉档

The bitter gourd vermicelli soup sold here is different from those available elsewhere. The seller here cooks the bitter gourd vermicelli individually in a wok instead of just blanching the vermicelli in hot soup. The thinly sliced bitter gourd pieces are embedded inside the fried egg. Also available at the stall is fish head vermicelli soup. 

A bowl of bitter gourd vermicelli soup

A bowl of fish head vermicelli soup

 The coffee shop along Jalan Seri Bintang 3, Taman Seri Bintang, Kepong, Kuala Lumpur

Saturday 29 December 2012

Clay-pot Drunken Prawns 瓦煲醉虾

  Clay-pot Drunken Prawns 瓦煲醉虾


 Steaming hot and delicious soup!

Years ago, SK and I used to patronise one eatery in Brickfields in Kuala Lumpur. The eatery was a very popular diner among my colleagues. One of the major attractions was the drunken prawns cooked in a clay-pot. The eatery was not housed in a shop like a regular restaurant yet it was pricey. But the food was good. I remember there were lots of ginger in the soup, too much ginger actually and here is the replica.



300g medium-sized prawns ( leave the heads and shells intact )
50g glass noodles, soaked in water until softened, drained and set aside.
50g black fungus, soaked in water until softened and cut into bite-sized pieces
1 stalk spring onion, cut into sections of 5 cm
1 stalk Chinese parsley, cut into sections of 5 cm
4 tbsp shao hsing wine
1 tbsp minced garlic
1 tbsp ginger, finely shredded
700ml chicken stock
1 1/2 tsp salt
2 tbsp cooking oil


1.  Heat a clay-pot. Add 2 tbsp cooking oil and saute the minced ginger and garlic until it becomes aromatic.
2.  Add  the chicken stock and bring it to the boil.
3.  Add  the black fungus and cook until it boils again.
4.  Add  the prawns and boil for 3 minutes.
5.  Add  the shao hsing wine and glass noodles.
6.  Lastly, add in the salt, spring onions and Chinese parsley.
7.  Switch off the flame and serve immediately.


X-Files : The invisible attacker

X-Files : The invisible attacker


Michelle is trusted by the boss of a large company. She works very hard and has served the company for many years. She is very knowledgeable and knows the ins and outs of how the company is run. Her boss suspected some irregularities in one of the branches and thus requested Michelle to investigate.

Michelle was transferred to the branch and soon settled down and adjusted to the daily operations of the branch. She observed the staff and the on-goings there. The person-in-charge of that branch, Anthony, was suspicious of Michelle's presence and was neither friendly nor co-operative. 

Michelle was undaunted by Anthony's attitude. She did the best she could while taking down notes of her observations and the discrepancies she had discovered. Meanwhile, Anthony grew more suspicious and was openly hostile towards Michelle. Michelle guessed that Anthony knew of her undercover assignment.

Late one evening, after a hard day's work at the office, Michelle went back to her apartment. After taking a shower, Michelle sat down on the bed, contemplating the day's events and planning for the next day when out of the blue she felt a very sharp and intense pain in her left calf. She screamed out in pain and managed to call security and was rushed to the hospital and the X-ray showed that her shin bone was broken and very badly fragmented. The doctor said the fracture was caused by trauma.

But Michelle was very puzzled as to how her shin bone could have been broken and suffered fragmentation. She was just sitting on the bed, motionless. She did not fall down and she wasn't doing any vigorous exercise either. Naturally her suspicion fell on Anthony and she was dead certain that he had resorted to using supernatural means to try to put a stop to her investigation.

Until today, Michelle has not found the cause of her fractured shin bone. 

Cookies : Pineapple Jam Melting Moments 黄梨曲奇

Cookies : Pineapple Jam Melting Moments 黄梨曲奇


A plate of pretty golden rosettes topped with pineapple jam

I was searching for cookie recipes which use pineapple jam when I came across this recipe which mentioned about using 'bake-stable' jam. I suppose that meant the jam will not melt and can retain its shape at high temperatures during baking.


250g butter, softened at room temperature
50g icing sugar
250g  plain flour
60g cornflour



150g pineapple jam

You can read up my previous post on making  pineapple jam



1.  Preheat oven at 160C.
2.  Beat butter and icing sugar until creamy.
3.  Add in the sifted flour until well combined. Do not over mix the dough.
4.  Spoon the mixture into a piping bag with a fluted nozzle or use a cookie press to pipe rosettes into tiny patty cases until the patty cases are three-quarter full. Arrange the patty cases onto a baking tray.
5.  Pinch a small amount of pineapple jam and roll into a small ball about the size of a green pea.
6.  Put the ball of pineapple jam onto of the rosette/dough. 
7.  Repeat the process until all the dough and pineapple jam are used up.
8.  Place the baking tray into a preheated oven and bake at 160C for 20 to 25 minutes, or until golden.

 Beat the butter and icing sugar by hand using a large mixing bowl and a long wooden spoon

Using a cookie press to pipe rosettes into patty cases

Looks pretty and tasty too!

X-Files : That's My Watch You're Wearing

X-Files : That's My Watch You're Wearing

David likes to browse through flea markets looking for antiques at bargain prices. Odd bric-a-brac and cute ornaments are his other interests. He loves collecting beautiful objet d'art for decoration. He has a few cabinets at home to showcase the beautiful items he had bought from such places, not just here in Malaysia but also from distant countries as well, every time he travels overseas. David is very proud of his collections. He loves telling stories of how and where he had acquired each and every item.

On one of his frequent visits to the flea markets, a beautiful antique watch caught David's eye, and the price? Well, he nearly choked when he saw it, thinking that the stall owner must have made a mistake. When told that the price was what it said it was he immediately bought the watch without so much of a second thought. He showed off his watch to his family and friends. The watch became his favourite conversation piece. Soon, David noticed that he heard soft voices whenever he wore the watch. At first he did not pay much attention thinking that he must be tired or his imagination was playing tricks on him. But he made a point to observe and listen to what the 'voice' was trying to say. 

The voice was gruff and said, "You are wearing my watch. It's mine. Give it back to me"!  As far as David was concerned he bought the watch at the flea market and paid for it and that was it. But David was at a loss and was at his wits' end when the voice wouldn't leave him alone and kept demanding for the watch to be returned to it.

Then David thought of a plan. The next time he heard the "voice" again, David took off his watch, lay it down on the table and talked very calmly but clearly to the watch, " Look, I paid for  this watch. I bought this watch. I am the new owner now". David repeated the sentence twice. 

Well, it didn't work and not only that, he started getting terrifying nightmares after that. Finally, David came to his senses knowing full well that he could not keep the watch and not wanting anyone to suffer as he did he had decided to get rid of the jinxed watch once and for all. 

Near his home is a big meandering river with dark brown waters and he flung the antique watch into the far end of the river hoping it will stay at the bottom of the river forever.

Lesson learnt from this story - Beware of cheap and beautiful antiques they will bring you nothing but trouble.

Friday 28 December 2012

Cookies : Cranberries-Chocolate Chip Cookies 酸果蔓朱古力曲奇

Cookies : Cranberries-Chocolate Chip Cookies 酸果蔓朱古力曲奇

I found this recipe in a magazine while waiting for my turn at the dentist's. I forgot to take note of the name of the magazine as I was busy copying down the recipe. I have switched many of the  ingredients used in the original recipe. This end result is just lovely.

 Yummy! mouth-watering!

Forget about cholesterol !  I use real butter 


2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 stick butter, softened
1/4 cup packed brown sugar
1/4 cup castor sugar
3 tbsp light syrup
2 eggs
1 1/4 cups walnut, toasted and chopped
1 cup dried cranberries
1 1/4 cup chocolate chips



1.  Preheat the oven at 190 degrees C
2.  Cream butter, sugar and syrup until just creamy
3.  Beat in the eggs, one at a time. Mix well
4.  Add in the flour in batches, beating between batches
5.  Add in the walnuts, cranberries and chocolate chips
6.  Refrigerate dough for 15 minutes
7.  Brush baking trays with butter or margarine or spray with vegetable oil
8.  Drop rounded tablespoonfuls of dough onto prepared baking tray, 5 cm apart.
9.  Bake cookies at 190 degrees C for about 15 minutes 
10.  Return the remaining dough into the refrigerator until it's time to bake the next batch
11. Cool cookies and store them in air-tight containers

Teochew Seafood Noodles 顺记潮州海鲜粉-粥

Teochew Seafood Noodles 顺记潮州海鲜粉-粥

This is another authentic Teochew fishball noodle stall. It is a family-run concern and is usually packed. The clear soup here is one of its kind and even a Teochew businessman from Chaozhou, China whom I know, gave his thumbs up to the food here. 

A bowl of soup fishball noodle

Left: Dry style noodle    Right: A bowl of accompanying herr kio (鱼饺)soup

The various types of noodles and porridge available

  The shop along Jalan SJ17, Selayang Jaya, K.L.

Thursday 27 December 2012

Banana Fritters With Ice-Cream 炸香蕉雪糕

Banana Fritters With Ice-Cream 炸香蕉雪糕


Really delicious!

I had this dessert at a restaurant in a shopping mall. I like it very much. When I made banana fritters yesterday I immediately thought of this dessert. So I bought a tub of my favourite ice-cream and promptly post it here to share with you.



2 pieces banana fritters
2 scoops of ice-cream , any flavour of your choice

Note : You can either buy the banana fritters or you can refer to my previous post on how to make it. Read banana fritters.
Note: Most banana fritters sold outside are usually less than satisfactory. It is better to make your own.

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇


These colourful cookies are popular at children's parties


100g butter
1/2 cup sugar
1 cup self-raising flour
1/2 cup cornflour
2 1/2 tbsp cocoa powder
1 small tub of chocolate rice mix
an egg white for brushing/glazing


1.  Preheat oven at 180 degrees C.
2.  Beat butter and sugar until fluffy.
3.  Add all the various types of flour and cocoa powder together and mix evenly.
4.  Roll out dough to about 4 mm thick and use a cookie cutter to cut into the desired shape
5.  Brush the surface with egg white and sprinkle with chocolate rice mix
6.  Bake at 180 degrees C for 15 minutes

 A tub of chocolate rice mix

My collection of cookie cutters 
For the last batch of cookies,  I rolled up about 10g each of the dough and put them into tiny patty cases. 
Then I sprinkle some chocolate rice mix on top.  
If you are making the cookies like this, you've got to bake them for 20 minutes at 180 degrees centigrade

Store the cookies in an air-tight container

Wednesday 26 December 2012

Banana Fritters 炸香蕉

Banana Fritters 炸香蕉

 A local teatime favourite

Banana fritters or locally known as goreng pisang, is a popular teatime snack among Malaysians. It can easily be bought from roadside vendors. Near my office, the hawker stall which sells mixed rice during lunch hours also hawks teatime favourites like goreng pisang and many other local kuih-muih when the rush for lunch is over. My office colleagues have many a time tried to coax the secret recipe out of the friendly makcik gemuk ( fat aunty) who runs the stall. However, makcik gemuk is a shrewd businesswoman, she will not divulge her secret ingredients and risk having her patrons opening another goreng pisang stall next to her!

So we just have to come up with our own concoction by experimenting with the various types of flour while some colleagues surfed the internet for the elusive "secret batter". While we ladies are obsessed to get the recipe for that perfect batter, SK opined that as long as the banana is ripe, the batter is of no consequence because the end result of the banana fritter will still be the same which is sweet and delicious.


8-10 ripe bananas
500ml oil for frying

Ingredients For Batter

120g rice flour
40g all purpose flour
1 tsp baking soda
200ml water
a pinch of salt

1.  Mix all the ingredients in a medium-sized bowl until smooth.
2.  Let it stand for 15 minutes

Frying The Banana Fritters


1.  Heat the oil in a wok until hot
2.  Peel off the skin of the bananas. It is optional whether you prefer to fry the banana whole or slice the banana into halves before dipping into the batter
3.  Dip the peeled bananas into the batter to coat evenly
4.  Slowly place the bananas into the hot oil and deep-fry until golden brown
5.  Drain off excess oil on kitchen towels

A bunch of ripe bananas

Stewed Chicken Feet With Mushrooms 冬菇焖鸡脚

Stewed Chicken Feet With Mushrooms 冬菇焖鸡脚


Wow! Looks great !


This is a great dish which I learnt from my son's babysitter. My son has stopped going to his babysitter's house on a daily basis ever since he started secondary school. That was three years ago. Until today, YS  is still very attached to her. Two weeks ago, he requested that I learn to cook his favourite dish from her. So I visited his babysitter, who happen to be my sister-in-law and learnt how to cook it the way YS likes it. 

The end result  was great. It was delicious but  yet I have to concede defeat because YS said his aunt's cooking is better!


12 pieces of deep-fried chicken feet available from the wet market where I shop
6 pieces dried mushroom  ( soaked in water until soft and have the stems removed )
40g black fungus ( soaked in water until soft and cut into bite-sized pieces )
1 carrot ( sliced into pieces )
1 bulb whole garlic
1000 ml water
2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp salt
1 tsp sugar

Cornflour Solution

2 tsp cornflour
2 tbsp water

Mix the cornflour and water together in a bowl


1.  Pour the water into a medium-sized pot. Bring it to the boil
2.  Add in the bulb of garlic, chicken feet, mushrooms and black fungus.
3.  Add in the oyster sauce and dark soya sauce
4.  Cover the pot with a lid and let it boil again. Reduce to slow fire and let it simmer for about 2 hours or until the chicken feet are soft and tender. ( You can cook for a longer period if you prefer the chicken feet softer still but make sure to add in more water )
5.  Add in the carrot slices and boil for another 15 minutes.
6.  Add in the salt, sugar and cornflour solution. Stir to mix thoroughly
7.  Switch off the flame and dish up.


Tuesday 25 December 2012

X-Files : The Jinxed Belly Dancing Costume

X-Files : The Jinxed Belly Dancing Costume

Yvonne was very excited that she had been given the main role to perform in a belly dance in an up and coming event in town. She was busy looking up magazines and discussing with her friends and seamstresses for designs and patterns to make the best looking dress for the belly dance. Then she got a call from her belly dancing coach, Karen who informed her that she had found the perfect costume for her while she was in Turkey. The costume costs three hundred ringgit. Yvonne agreed to the purchase.

Yvonne and Karen were both happy to have found the perfect costume for Yvonne's performance.  But the costume was much too big for Yvonne and it had to be altered to make it smaller to suit her. So the ladies set about looking for a seamstress to do the alteration. They found Lily who agreed to make the required alteration for Yvonne. Measurements were taken and a time line was set for Lily to make the necessary adjustment in time for Yvonne's performance.

Then out of the blue and mysteriously, the three ladies fell sick, very sick. One by one, they soon recovered from their illnesses. Each time, when Lily wanted to alter the costume she felled sick again. One night, Karen had a dream. In her dream, she saw a beautiful lady wearing the same belly dancing costume which she had bought in Turkey. The lady was questioning Karen, Yvonne and Lily's intention to alter the size of the costume! Karen awoke in cold sweat!

The next day, Karen promptly related her dream to Yvonne and Lily. 

Ignoring the cost she had paid for the dress,Yvonne promptly aborted the plan to alter the costume. They unanimously agreed to source for another dress for Yvonne's performance. Strangely, everyone became well again once they left the costume alone. 

Nobody knew who that lady, the original owner of the costume was. But one thing was for sure, she could not be human!

Cookies : Pineapple Tart 黄梨逹

Cookies : Pineapple Tart 黄梨逹

 Great tasting pineapple tarts

It's hard work cutting and grating the pineapples and then cooking it over a slow fire to turn it into  jam but it is well worth the effort you have put into its making when you finally get to eat it. It's truly different from the pineapple tarts sold commercially. My children love home-made pineapple tarts. Even SK, who isn't a fan of cookies and biscuits in general enjoys eating home-made pineapple tarts or any other home-made cookies.

Ingredients For Pineapple Jam

1.2 kg pineapples (net weight, after removing the skin, the crown and the eyes )
120g sugar ( adjust the amount of sugar to suit your preference )
1 tbsp butter
1 piece cinnamon bark  ( about 4 cm )
6 cloves
1/8 tsp salt

Instructions For making Pineapple Jam

1.  Cut the pineapple into thick slices. Use a grater to grate the pineapples into a mushy pulp
2.  Put the grated pineapple into an enamel pot and add in the spices, sugar, salt and butter
3.  Cook over a slow fire and stir constantly to prevent burning 
4.  Cook until the pineapple becomes dry and has turn into a dry jam-like mass.
5.  Cool completely before use 

Note 1 :  If the pineapple is ripe, you do not have to add too much sugar. On the other hand, if the pineapple is half-ripe, you have to add more sugar, otherwise the jam will turn out sour
Note 2  : You can prepare the pineapple jam a few days in advance and store it in a covered container in the refrigerator.

A grater with interchangeable multiple grating surfaces

The pineapple jam is dry and golden brown

Ingredients For the Tarts

500g butter (softened)
1000g multi-purpose flour
2 tsp salt
2 eggs (beaten)
8 tbsp water (you can use pineapple juice instead of water)

Making The Pineapple Tarts

1.  Sieve the flour into a large mixing bowl
2.  Sprinkle the salt into the flour and mix well
3.  Add in the butter, beaten eggs and knead to form a dough. After that add in the pineapple juice or water one spoonful at a time and knead to make a softer dough. You may not require all the 8 tbsp of pineapple juice if the consistency of the dough is soft and smooth. Make sure the dough is not too wet and sticky.
4.  Take a portion of the dough and roll out into a large rectangle about 4 mm thick
5.  Use a cookie cutter to cut into the desired shapes
6.  Top up with pineapple jam
7.  Brush the bottom of a baking tray with butter and place the cookies on it to be baked.
8. Bake at 180 degrees C for about 15 to 20 minutes or until golden brown.

My collection of cookie cutters

 Home-made pineapple tarts in a container

Monday 24 December 2012

Stir-Fried Cauliflower With Shrimps 包菜花炒虾

Stir-Fried Cauliflower With Shrimps 包菜花炒虾


The cauliflower is soft and sweet

My youngest son who is fifteen, has just started to eat vegetables. SK and I are trying very hard to cook vegetables of the non-bitter variety in our attempt to encourage him to eat more vegetables. We will encourage him to eat the green leafy vegetables at a later stage. For now, we are happy just to maintain his interest to continue eating vegetables like cabbage and cauliflower which are not bitter compared to the green leafy vegetables which tend to be slightly bitter. As we had mentioned before, it is considered a gigantic achievement when YS does not reject vegetables outright at the dining table.


400g cauliflower ( cut into florets )
100g shrimps ( with shells and veins removed )
1 tbsp minced garlic
2 tbsp cooking oil or lard

Sauce Ingredients

1 tbsp oyster sauce
1 tbsp abalone sauce
1/2 tsp salt
1 tsp sugar

Mix the sauce ingredients with 1 Chinese rice bowl of chicken stock

Preparing the Cauliflower

1.  In a pot add 1/2 tsp of lye water ( kan sooi in Cantonese ) to 600ml of water
2.  Bring the water to the boil. Then add the cauliflower florets into the boiling water. Let it boil for 4 minutes.
3.  Drain away the boiling water and rinse the boiled cauliflower florets over running tap water and set aside.

Instructions To Cook


1.  Heat a wok and saute the minced garlic till fragrant and light brown
2.  Add the shrimps and stir-fry till they become fragrant
3.  Add in the sauce ingredients and bring to the boil
4.  Reduce to medium fire and add in the boiled cauliflower florets. Let is cook for a further 3 minutes
5.  Switch off the flame and dish up

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