Prawn omelette

Ingredients

200g prawns (shelled and deveined)

10 small black cloud fungus (云耳, soaked and cut )

3 eggs ( beaten )

2 cloves of garlic (chopped finely)

1／2 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt 

dash of pepper

some oil 

Preparation

1. Heat up 2 tbsp oil in saucepan and stir fry garlic until fragrant. Add in the prawns and stir fry for a while.

2. Put in the black fungus, oyster sauce, light soya sauce, pinch of salt and stir fry for 3 minutes.

3. Add in 2 tbsp oil and pour in the beaten eggs. Add in dash of pepper. Swirl to spread the eggs evenly over the prawns and the black fungus.

4. When the eggs begin to dry up,  stir fry gently until the eggs are just cooked. Do not overcook the eggs as in this case we want the texture of the eggs to be soft.

5. Dish out and garnish with spring onion and chilli.

Spring onion pancake (Roti canai style) 葱油饼

Ingredients

1 cup  flour ( 250g )

1/3 cup hot water 

1/4 tsp salt

2 stalks spring onion ( only the green portion, cut into small pieces )

some cooking oil or olive oil

some cold water

Preparation

1. Sieve flour and salt into a big bowl.

2. Add in hot water slowly and keep stirring as you pour in the water.

3. When it cools down slightly, add in about 10ml cold water to knead the dough. Add more water if necessary and continue to knead so as to get a soft and smooth dough.

4. Cover the dough in a bowl with a piece of damp cloth and set aside for 2 hours. 

5. On a slightly floured surface, roll out the dough as thin as possible.

6. Pour about 2-3 tbsp oil on the rolled out surface. Use hand to spread it evenly on the whole surface. Make sure the surface is fully "oiled". 

7. Sprinkle spring onion evenly on the surface.

8. Roll up from one end to the other ( like swiss roll ).

9. Cut into six pieces.

10. Pinch at the two cut ends of each piece of dough to seal and prevent the spring onion and oil from coming out.

11. Flatten each piece using your palm.

12. Roll out each piece lightly.

13. Heat up about 1/2 tbsp oil in a non-stick pan. Use tissue paper to wipe off any excess oil.

14. Fry the pancake over medium high flame.

15. When it's turning light brown, toss to fry the other side until the pancake is cooked.

16. This pancake can be eaten plain or with sambal chili.

* Roti canai can be made the same way. Just omit the spring onion.

Sweet garlic brinjal

Ingredients

250 g brinjal ( cut into rectangular pieces )

3-5 cloves of garlic ( chop into fine pieces )

2 slices ginger ( cut into thin strips )

1 tbsp apple vinegar

1 tbsp sugar

1 tbsp oyster sauce

1 tbsp light soya sauce

pinch of salt

some oil

Preparation

1. Heat up enough oil in saucepan to shallow fry the brinjal.

2. Dish up when the brinjal is almost cooked.

3. Pour out excess oil and leave about 3 tbsp oil in saucepan.

4. Stir fry garlic and ginger till fragrant. Add in apple vinegar, sugar, oyster sauce, light soya sauce and pinch of salt.

5. Stir to melt the sugar over medium flame. Put in the brinjal.

6. Stir fry lightly to mix well.

7. Dish up onto a plate.

8. Garnish with spring onion and red chilli to serve with white rice.