Skip to main content

Favorite Recipes

Airfried (Homemade) Mozzarella Cheese Sticks by Michelle Heng

Airfried honey lime chicken wings by Anna Tan

Crispy Roasted Chicken by Margaret Goh

Glutinous Rice by Quequek Yeo

Purple Sweet Potato Glutinous Rice Cake by May Chong

Banana cake by Ajumma Neo

Pandan Cake by Tay Engleng

Lemon curd Buns by Jeannie Lee

Gula Melaka steamed cake by Theresa Chu‎

Braised Wings with Shiitaka Mushrooms and Eggs by Mabel Tan

Crispy Butter Prawns by May Chong‎

Ingredients:500g medium sized prawns, trimmed, slit back
4 eggs yolks
1 tbsp evaporated milk
5 tbsp butter
1 tbsp curry leaves
1/2 tbsp chopped chill padi , optional

Seasoning:1/2 tsp salt
1/2 tsp sugar
Dash of chicken stock granules

Method:1. Heat up oil for deep frying , put in prawns and deep - fry until cooked. Dish and drain.
2. Combine egg yolks, evaporated milk and mix well.
3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2),keep stirring until the mixture for into very fine shreds. Add in curry leaves, Chilli padi, seasoning and mix well.
4. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.