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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

Salmon skin with soft shell crabs by Vernice Kirios


Ingredients
Salmon skin
Small size flower crabs
Flour
McCormick Himalayan Pink Salt Grinder
Cooking oil

Method

1) Wash the salmon skin and small size flower crabs. Pat dry with kitchen towel.

2) Dash of McCormick Himalayan Pink Salt on it.

3) Coat it with plain flour.

4) Heat up the wok with cooking oil. Add in the salmon skin and crabs when the oil is smoking hot.

5) Remove the salmon skin and crab when it turn brown.

6) Dash some of McCormick Himalayan Pink Salt before serve.