Egg roll with fish paste and seaweed

Ingredients

2 eggs

200g fish paste

1/4 green capsicum ( chopped into tiny pieces)

1 red chilli ( chopped into tiny pieces)

1 sheet dried seaweed/ nori sheet

1/4 tsp salt

1/2 tbsp oyster sauce

1 tsp light soya sauce

dash of pepper

some oil

Preparation

1. Add salt, oyster sauce and pepper to fish paste. Mix well and set aside.

2. Beat the eggs.  Add in pinch of salt and 1 tsp light soya sauce. Stir to mix well.

3. Heat up 3 tbsp oil in saucepan to cook the egg omelette.

4. When the omelette is about to cook, turn off the flame.

5. Put the dried seaweed sheet on the omelette, spread the fish paste evenly over the seaweed. Sprinkle the green capsicum and red chili on the fish paste.

6. Roll up the omelette and steam it for 15-20 minutes.

7. Cut into slices to serve.

Thai seafood tom yam soup

Ingredients
150g fresh shrimps
150g fish fillet ( cut into rectangular slices)
10pcs button mushroom
1 tomato ( cut into wedges)
1 big onion ( cut into big pieces)
3 pcs Kaffir lime leaves ( daun limau perut )
3 slices lengkuas
2 stalks lemon grass ( use the top white portion )
1 red chill ( cut into small pieces)
1 tbsp fish sauce
1 tbsp light soya sauce
1/4 tsp salt
*some lime juice ( if you prefer sour taste)

Preparation
1. Boil 1 litre water in pot.
2. Add in all the ingredients except fish fillet and shrimps to boil for 15 minutes.
3. Put in the fish fillet and shrimps to boil until cooked.
4. Serve hot.

Easy sambal petai prawn

Ingredients
200g big prawn ( shelled and deveined)
200g petai seeds
1 big onion ( cut into big pieces)
2 tbsp sambal tumis
1 tbsp light soya sauce
pinch of salt



Prepartions
1. Season the prawn with 1 tbsp spoon light soya sauce.
2. Heat up 2 tbsp oil in saucepan and stir fry the onion.






3. Add in the prawn to stir fry for a short while.










4. Put in petai seeds and sambal tumis and stir fry to mix well.
5. Add light soya sauce and salt to taste.
6. Serve with white rice.



* Sambal tumis can be obtained in packet form.

Sambal belacan squid

Ingredients
250g squids ( cut into rings)
1 big onions ( cut into thin slices )
2 cloves garlic ( chopped finely )
1 green chilli ( cut into thin slices )
3 tbsp sambal belacan chilli
1 tbsp soya sauce
1/2 tbsp oyster sauce
1/2 tsp sugar
some oil

Preparations
1. Heat 3 tbsp oil in saucepan. Stir-fry garlic until fragrant.
2. Put in the big onion and stir-fry for a while.
3. Add in the squid rings and stir-fry for 3 minutes.
4. Put in oyster sauce, soya sauce, sambal belacan chilli sauce and sugar to stir-fry until the squid is cooked.
5. Put in the green chilli and stir-fry to mix well.
6. Dish out to serve.

Sweet sour prawn

Ingredients

300g prawns (shelled, leave the tails)

1 cucumber ( cut into slices )

1 fresh chilli ( cut into small pieces )

2 cloves garlic ( chopped finely )

2 tbsp tomato sauce

3 tbsp chilli sauce

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sugar

pinch of salt
some oil

Preparation
1. Put in 1 tbsp soya sauce to the prawn to marinate for a while.
2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.
3. Put in the prawns and stir-fry for a while.





4. Add in the cucumber, chilli, oyster sauce, salt to stir-fry.








5. Add in the chilli sauce, tomato sauce and 100ml water and stir-fry till the prawns are cooked.
6. Dish out to serve.

Stir-fry asparagus with prawns

Ingredients

200g asparagus ( cut into 2" length )

150g prawns ( shelled )

2 cloves of garlic ( finely chopped)

1 tsp osyter sauce

1 1/2tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Put 1/2 tbsp light soya sauce to season the prawns.

2. Heat 2 tbsp oil in saucepan and stir-fry garlic until fragrant.

3. Add in the prawns and stir-fry for about 1 minute.

4. Put in the asparagus, oyster sauce, 1 tbsp light soya sauce and salt.

5. Stir-fry over high flame for about 3-5 minutes to cook.

6. Dish out to serve.

Sambal chilli Prawn

Ingredient

300g medium size prawns (shelled)

2 big onions ( cut into slices )

4 cloves of garlic ( chopped into small pieces )

1 tbsp oyster sauce

1 tbsp light soya sauce
1 tsp chilli paste

1/2 tsp sugar

1 tsp coarse chilli powder ( optional )

pinch of salt

some oil

Ingredients to be pounded

5 fresh chilli

2.5cm lengkuas

1 cm turmeric

Preparation

1. Put 1 tbsp light soya sauce to prawn to season.

2. Heat up 2 tbsp oil in saucepan. Stir fry garlice until fragrant.

3. Add in the prawn and stir fry .

4. Add in big onions, pounded ingredients, oyster sauce, chilli paste, sugar and salt and stir fry to mix well.

5. Taste to see if you prefer it to be more spicy, add chilli powder if necessary.

6. Stir fry for another 5 minutes.

7. Dish out to serve.