Stir-fried Fish in Golden Cup


1 lb ground fish
1/4 cup pine nuts
2 tbsp preserved radish, diced
2 tbsp coriander, finely chopped
1 tsp sesame oil
10 spring roll wrappers, 4-inch x 4-inch


  1. Pre-heat oven and roast pine nuts at 300°F until golden brown. Remove and set aside.
  2. Increase oven temperature to 375°F.
  3. Use a little oil to saute the preserved radish, set aside.
  4. To make golden cup, place spring roll wrapper inside tart mould and press wrapper to form the shape of a cup. Bake in oven at 375°F for 4 to 5 minutes. Remove from oven to cool.
  5. Heat a wok at medium heat with 1 tbsp oil. Stir-fry the fish and use the spatula to press the fish into small pieces.
  6. Add preserved radish, coriander and continue to stir-fry until the fish is cooked.
  7. Add pine nuts and sesame oil. Toss to combine. Remove to the serving plate and serve with the golden cups.

Source: Cook It Easy

Chinese-style Stewed Pork Belly with Hard-boiled Eggs


300 g pork belly
5-6 eggs
2 ginger slices
1 stalk spring onion, cut into sections


1 tsp dark soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1-1/2 cups water
red chillies to taste


  1. Rinse pork belly. Put into a pot together with the eggs. Pour in water to cover all the ingredients. Cook until the pork belly is done. Drain and soak them in cold water for a while.
  2. Cut pork belly into pieces. Remove shell of eggs and set aside.
  3. Heat about 1/2 tbsp of oil in a wok. Stir-fry ginger and spring onion until fragrant. Add pork belly and sprinkle wine. Stir-fry well. Transfer to a pot.
  4. Add seasoning ingredients, hard-boiled eggs and red chillies. Simmer until the pork and eggs pick up the taste and the sauce thickens. Serve hot.

Source: Simple Treats

Hong Kong-style Lobster in Cheese Sauce


1 lobster, about 600 g
1/2 medium onion
4 shallots
2 cloves garlic
1/2 cup chicken stock
1-1/2 tbsp all-purpose flour
cornstarch, oil and butter as needed

Cheese Sauce

1/2 cup fresh milk
50 g cheese
1/4 tsp salt
1/2 tsp chicken broth mix
1 egg yolk
1 tbsp white wine


  1. Clean lobster, cut into two halves and then pieces. Mix loster with salt and pepper. Set aside for 15 minutes. Coat lobster with cornstarch.
  2. Heat wok with 1 cup oil at high temperature. Fry lobsters till golden brown. Remove and drain on kitchen paper.
  3. Pour away oil with 2 tbsp remaining, saute onion, shallots and garlic, add flour and cheese sauce ingredients. Cook and stir till thickened.
  4. Add lobster and chicken stock, cover and cook for 5 minutes.
  5. Mix in butter, toss to combine. Remove to serving plate and serve hot.

Source: Enjoy the Pleasure of Cooking

Curry Chicken with Pumpkin


3 to 4 fresh boneless chicken thighs
1/2 pumpkin (cut into irregular wedges)
1 to 2 kaffir lime leaves
3 stalks lemongrass
2 tbsp yellow curry paste
400 ml coconut milk (or coconut cream)
3 tbsp fish sauce
350 ml chicken broth
1-1/2 tbsps palm sugar


  1. Cut each chicken thigh into 6 pieces. Pan-fry over high heat until golden. Set aside.
  2. Bring the coconut milk to a boil over medium heat. Add curry paste. Stir until well incorporated.
  3. Add broth, fish sauce, palm sugar, lemongrass and kaffir lime leaves. Bring to a boil again and put in the pumpkin. Cook for about 15 minutes until the pumpkin is tender.
  4. Add chicken and simmer for 5 minutes.
  5. Garnish with Thai basil (optional) and serve hot.

Source: Delicacies at the Stage

Baked Stuffed Fish Rolls


500 g fish fillet (Garoupa or Basa)
100 g shrimp (shells removed)
100 g lean pork
1 tbsp diced cooked ham
3 whole water-chestnut
2 egg
tomato slices, shredded lettuce and parsley to garnish


  1. Cut fish fillet lengthwise into thin slices. Mince shrimp and pork separately. Smash and chop water-chestnut and squeeze away a bit of water.
  2. Beat one egg in a bowl, add 1/4 tsp salt, 1/2 tsp chicken broth mix, 1/2 tsp sugar, a dash of ground white pepper, 3 tbsp cornstarch and mix well. Mix in fish slices.
  3. Place shrimp and pork in a bowl. Add 1/4 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce, 1 tsp sesame oil, a dash of ground white pepper powder, 1 tbsp cornstarch and mix until sticky. Mix in water-chestnut and ham to make the stuffing.
  4. Stretch out each slice of fish, place one portion of stuffing on it and roll into a cylinder. Brush the surface with beaten egg.
  5. Place all fish rolls in a greased baking tray. Bake in a pre-heated 300ºF oven for about 20 minutes until done. Remove fish rolls to the serving plate. Garnish with lettuce, tomato and parsley. Serve with chili sauce or ketchup on the side.

Source: The Master Chef