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Showing posts with the label Seafood

Laksa Ravioli by Michelle Koh Pei Voon

Filing Ingredients:300g fish past
100g prawn (dices)
100g squid (dices)
Prima Laksa Fried Rice sauce 1 pack
Prima Nonya Curry Paste 1tbsp
Sugar 1tbsp
Coconut milk 150ml
Oil, 2tbsp
Dough Ingredients:Eggs 5 (large, 60g)
Prima plain flour 300g
Prima semolina flour 150g
Salt ½ tsp
Olive oil 1tsp
Egg white (little)
ginger flower (for garnish)
coriander (for garnish)
Filing Method:On the wok with oil, cook the prima laksa sauce and prima nonya curry paste till fragrant. Set it aside in a mixing bowl to allow it to cool. Reserve 1tbsp for the sauce.
Once it is cool, add in the fish paste, prawn and squid, mix it thoroughly well and add coconut milk little by little with the sugar and cook at low heat till cooked.
Preheat oven to 180’C, bake the filing paste for 25minutes. Fridge it when it is cool.
Dough method:Place the flour, semolina and salt in the mixer. Pour in the eggs and oil, and knead it well till it forms a ball.
Cover the dough with a damp towel to prevent dried out surface, let it rest for 15 minut…

Black Pepper Seafood in Pack by Vernice Kirios

1 whole fish
4 scallops
6 prawns
Yellow pepper
Spring onion
2 rock sugar
6-7 tbsp of Woh hup black pepper sauce


1) Marinate the seafood with 2-3 tbsp of Woh hup black pepper sauce (depends on the amount of your seafood and size).

2) Place all the seafood into a foil. Top up with ginger slices on the fish.

3) Add broccoli,onion slices,yellow pepper and 2 rock sugar into the foil.

4) Pour 3-4 tbsp of woh hup black pepper sauce on top of all ingredients and wrap it up. Put into the fridge (mininium 30 min).

5) Heat the oven 5 min inadvance at 180 degree. Put the foil pack into the oven and set to 50min/180deg (adjust accordingly to individual oven)

6) Open the foil pack and garnish with some spring onion. Ready to serve.

Creamy laksa organic mussels by Anna Tan

500 gm frozen organic mussels
(from Chile)
1.5 to 2 tbsp Dancing Chef laksa paste
5 candle nuts/ almond/ cashew nuts, pounded finely
1/2 yellow onion, diced small
200ml cooking cream
150ml water
Some laksa leave (optional)

1. Heat a pot with 1 tbsp olive oil, on high heat.
2. Sauté the diced onion till fragrant, add in pounded candle nuts or nuts, saute for 1 mins. Add 1.5 to 2 tbsp Dancing Chef laksa paste and stir fry for few second.
3. Wash and risen the frozen mussels. Don't defrost the mussels ( learnt this from a friend, texture of mussels were good & juicy) Toss frozen washed mussels into the pot, stir fried for 1 mins.
4. Pour in water and cooking cream and give a little of the mussels. Cover the pot with lid.
5. Simmered for 8 to 10 mins.
6. No salt required, as its well seasoned with the laksa seasoning.
7. Off heat, garnish with some finely chopped laksa leaves (optional).
8. Ready to serve! You may serve with warm crusty bread. Enjoy!

One Pot Laksa Creamy Seafood Pasta Casserole by Colleen Teo

East Meet West with Dancing Chef Laksa Paste - One Pot Laksa Creamy Seafood Pasta Casserole. I love the richness of the sauce, while the laksa paste lends a subtle spiciness, and the zesty lime kick is ever so aromatic. The aroma of the laksa leaves is so addictive & fragrant too.

1 lb. linguine, cooked according to package instructions
1/2 kg large shrimp, peeled and deveined
10 pieces mussels, cleaned
1/2 kg bay scallops
½ cup chopped Laksa leaves
1 small yellow onion, minced
2 tbsp of Dancing Chef Laksa Paste
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
½ cup dry white wine
1 cup fresh milk cream
2 tbsp of AP flour

Cook pasta in very salty water until al dente. Drain, set aside, and return empty pot to the stove.Melt butter in pot over medium heat.When butter is melted, add in one tbsp of the dancing chef Laksa Paste & whisk in flour to form a roux. Cook for 1 minute.Slowly add white wine to roux, whisking constantly to incorp…

Sunny Creamy Salted Egg Seafood with Fischeon by Leann Song


1 can of Fischeon Original
6 prawns
1 squid
1 flower crab
1 onion
2 garlic
3 red chilli
2 cooked salted egg yolk
1/4 butter
20 pcs curry leaves
150 ml evaporated milk (full cream)
1 tsp sugar
¼ tsp salt
Dash of sugar, salt, pepper and cornflour


1) Clean & wash all seafood. Peel and devein the prawns. Pat dry with kitchen towels
2) Heat up wok with high heat. Fried seafood and fischeon till golden brown (3/4 cooked) and set aside.
3) Heat up wok again. Melt butter and sauté curry leaves, red chilli, onion and garlic until fragrant.
4) Add in salted egg yolk, evaporated milk, cornflour water and seasoning. Bring to boil with quick stir until the sauce starts to get thicker.
5) Add in fried seafood and Fischeon to stir-fry quickly until well mixed. Dish up and serve.

Spicy Garlicky Clams by ‎Christine Tan

● 400gms of clams (rinsed and washed till water turned clear)
● 1 whole garlic (peeled & minced)

▪ Heat wok and add 4 tbspn of cooking oil
▪ add in minced garlic and panfry to fragrance
▪ add in the clams and stir fry from about 10mins
▪ add in 6 to 8 tbspn of Thai chilli sauce and also 4 tbsp of of Sambal chilli paste (Singlong brand)
▪ Add in 200ml of water...mix well with the added condiments and add 2 tbspn of brown sugar
▪ continue to stir and mix well till clams are cooked (as in shells open up)
▪ add in some white wine (I used English white wine from my fridge..u may omit if you dun want to add)
▪ off the stove and then....throw in some fresh spring onions and give it a quick stir (so that the greens will contain it's crunchy fresh texture)


Hae Bee Hiam by Vanessa Tay


600g Dried Shrimp "Hae Bee" - soak for 10 mins, rinse, set aside
500g Pork Belly - blanch, rinse, cut into thin strips
400g Shallots - peel, rinse, set aside as whole
100g Garlics - peel, rinse, set aside as whole
200g Red Onions - peel, cut, set aside 50g for stir fry
Dry Chilli - around $1, wash and soak for 10 minutes. Squeeze dry , remove as many seeds as possible
250g Chili Padi - remove stem, rinse
25g Belachan
3tbsp Raw/Brown Sugar
1tsp Sea Salt
300ml Water
250ml Cooking Oil


In a blender, grind Dry Chili, Chili Padi, Shallots, Garlics, Red Onions and Belachan by batches into smooth paste with abit of water. Transfer blended paste to a large bowl.

In a blender, grind Dried Shrimp with a little water. Do not grind till too fine. Transfer blended dried shrimp to a large bowl.

Heat oil in wok till smoking, deep fry Pork Belly to force out some fat, remove Pork Belly from oil, set aside.

In the same wok, heat oil on medium heat, fry Red Onion for a …

Mui Fan with Seafood by Tay Ai Whey


2 servings cooked rice
1 packet of any vegetables
8 big prawns
Some crab meat
Some clams meat
4 pieces tau pok (I bought from Yong Tau Foo stall)
8 fishballs
8 quail eggs, cooked
Any other seafood you may add in with your own preferences
3 coves garlic minced
3 slices of ginger
2 eggs beaten

Cornflour mixture
4 tablespoons cornflour
8 tablespoon of water


400ml chicken stock
1 tablespoon oyster sauce
2 tablespoon light soya sauce
2 teaspoon fish sauce
2 teaspoon shaoxing wine


Heat up the wok with oil. Fry the garlic till fragrant.

Add in the prawns, clams meat and crab meat respectively. Stir fry until everything almost cooked.

Add in the sauces as stated above and bring to boil. Simmer for another 3 minutes under slow fire.

Add the rest of the ingredients including ginger.

Add in cornflour mixture by stirring gently. Once the gravy has thicken, add the beaten eggs and stir gently.

Once the eggs are cooked, ladle the gravy with all the ingredients over the pl…

Crab in da Bag by Elgin Joshua How

1/2 slab butter
10-20 garlic chopped

Spices (make double portion into 2 bowls. Below is recipe for one bowl)
4 teaspoon Cajun spice
2 teaspoon Cayenne Pepper
2 teaspoon Paprika
2 teaspoon old bay spice
2 teaspoon of garlic salt
4-5 bay leaves crushed

You may reduce cayenne pepper and Paprika (1 tbsp) if don't like spicy
2-3 squids, cut into rings and big pieces. Approx each squid to 3 pieces.

1-2 Sri Lanka crabs (try to find 900-1.2kg per crab). Kill only when about to cook. Remember to clean thoroughly. Should have 6 pieces per crab. 2 pincers, 4 body parts. Use hammer to lightly crack pincer shells

3-4 crayfish (optional)
White / Brown swiss mushroom
500g Prawns
2-4 pieces of White dory fish
500g Mussels (buy frozen ones from nz or Chile)
500g Clams
2-3 Corn, cut into threes
5-6 Potatoes
3 Pork bratwurst, cut into threes

Boil corn in a pot of water and remove when cook.
Add one bowl spice into same pot of water for crab boil
Boil potatoes for 45 mins. While…

Chilli Clams by Cassandra Chee

25 pcs white clams, soak in cold salt water for hours
1 garlic, minced
Half red onion, chopped
Half capsicum, chunks

1 tbsp chili rempah
1 tbsp oyster sauce
1 tsp Chinese wine
Half cup water
1 tsp corn starch

1. Fry garlic, red onions & capsicum until garlic is fragrant.
2. Add rempah & stir well.
3. Add water & clams.
4. Cover with lid & cooked until all clams are opened.
5. Dish out immediately.
6. Garnish with parsley.

Seafood Hokkien Mee by Cassandra Chee

1 packet of flat yellow noodles
A handful of cai xin
6 medium size prawns
15 white clams, rinsed
1 squid, cut into 1.5cm
1 clove garlic, chopped
Oyster sauce

Fish sauce
Dark sweet soya sauce
Chinese wine
White pepper


Fry garlic until fragrant but not browned.Add prawns & fry until shells turned orange color but not fully cooked.Add hokkien mee & move the prawns on top of noodles.Add oyster sauce, fish sauce, dark sweet soya sauce, chinese wine, white pepper and enough water to cook the noodles. The water level should not exceed more than the noodles.Add clams at the side of pan into the broth.Add squid & vegetables on top of noodles.Cover & cook until all clams are opened. Discard unopened clams.Serve immediately.

Do not stir the ingredients. Let the steam cooked the prawns, squid, vegetables. The prawns will be fully cooked at this stage.

Hae Bee Hiam by Rachel Lim

Dried shrimps 400gm (soaked and drained then grind)
Assam paste 1 tbsp (add some water n knead the pulps and seeds out to remove)
Sugar 50-60gm

Dried chilli 15-20 (soak and drain)
Chilli padi 10 (trim off the stem)
Shallots 10 (peeled)
Garlic 5 (peeled)
Turmeric 2 inch (peels and smashed)
Candlenut 10 (I crush them before using)
Belachan 1 inch (toasted)
Lemongrass 5 (use only the white part)
Galangal 0.5 inch (optional, I use coz I have this last bit sitting around)
Kaffir leaves 4-5 pcs (remove stem)

Blend up all the rempah into paste.

Tumis the paste in about 400ml of oil. (About low fire, leave it to cook, stir occasionally to prevent sticking)

When the rempah turns deep red and the oil separate from the spice, put in the assam paste. Stir well, add in the hae bee. Mix them up and stir occasionally to prevent sticking. Make sure to scrap the bottom n sides too.

U will see steam coming out, those are the water from the soaking of hae bee. I like to evaporate the water as …

Lala by Shuzhi Xu

300g fresh La La
3 garlic cloves-diced
Some ginger slices
Broccoli and carrot slices
1/2 tsp salt
1 tsp Knorr all in one seasoning
1 tsp Sugar

1. Heat up pan with oil, toss garlic & ginger till fragrance.
2. Add La La to pan, toss till all La La open shells, add 80ml water, 1/2 tsp salt, knorr seasoning, sugar, cover and simmer for few min.
3. Scoop La La on a plate, pour sauce on a small bowl.
4. Blanch Broccoli & Carrot in boling water for 3 min, drained off water.
5. Arrange La La & Vegie on plate. Pour La La sauce over the Vegie & La La.
6. Sprinkle some spring onion and serve.

Sambal La La with Ladyfinger by Jessie Koey


1 kg la la - washed and soaked in salt water for 2 hours (to release sand from the lala/clams)
10 ladyfinger - sliced (dry fry in frying pan for 3 mins)
salt, sugar to taste

Sambal ingredients
2 tbsp dried shrimps - soaked and chopped finely
4 shallots, 3 garlics, 6 chilli padi - minced
1 tbsp belacan powder

Cooked la la in 300 ml boiling water until the shell open slightly, drain and remove the la la from their shells.
Heat oil in a wok and stir-fry the sambal ingredients till fragrant. Add in ladyfinger and stir quickly over high heat till well mixed. Add in la la and toss evenly for 2 mins. Dish out to a serving plate. Garnish the plate with the shell. Sprinkle some slice red chilli.

Seafood Hor Fun by Vanessa Tay


700g fresh hor fun - thick kway teow
Pork fillet - thinly slice
* marinate the pork with light soy sauce, sesame oil, pepper and corn flour
15 fresh prawn - shelled and deveined
2 squids - cut into rings
Fish fillets - thick slice
1 large pc fish cake - slice
1 pack chay sim/ xiao bai cai - cut lengthwise
2 cloves garlic, minced
2 slices ginger
2 tablespoons oil
4 tablespoon soy sauce
2 Eggs - lightly beaten


250ml chicken broth
* I used ready pack
600 ml water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
pepper to taste


3 tablespoons potato starch
* Mix 3 tbsp potato starch with 4 tbsp water


Wash and loosen the hor fun completely so they don’t clump together. Shake dry

Heat 1 tablespoon of the oil in a wok over high heat. Add hor fun and light soy sauce and stir fry until slightly charred.
➰ can add 1 tbsp dark soy sauce "more for it looks too light"
Transfer the noodles to a deep serving plate or bowl. * I store it in the rice coo…

Cajun seafood in a bag by Trace Lim


2 mud crabs
Lala (clams)
Dried Oregano
Cajun powder
1 block of unsalted butter

Chop 10 cloves of garlic till rice grains size
Melt the block of butter and add the chopped garlic n keep stiring it to prevent the garlic from burning. Add cajun about 2tbsp and 2 tbsp of oregano. U can add more if u prevent more savoury taste. Up to yr preference. Stir the micture for about 10 mins or so
Set that aside
In another pot, boil a pot of water. Add the corns, carrots, onions and put another 10 cloves of crushed onions. Add 1 tbsp or 2 cajun powder. Aft the veg get soften, add crabs, clams n prawns. Boil till everything are cooked. Drain out the water and mix the seafood into the butter garlic mixture. Add some salt and voila!

Korean Clams & Tofu Stew by Rebecca Ko‎

You will need garlic, spring onion, white onion, zucchini, leek, radish, carrots, tofu, clams, pinch of salt, Korean hot pepper sauce, chicken stock or seafood stock and sesame oil.

1. Heat up the bowl over stove on high fire. Once heat up, pour 1-2 tbsp of sesame oil and then the chopped garlic.

2. Fry abit then add spring onion and white onion and lightly fry then add clams. Stir until clams starts to open

3. When most of the clams have "opened" up, add seafood stock (enough to cover and abit more for the rest of the ingredients) and a pinch of salt. Then add in the rest of the veg. Tofu will be the last to go to be on top.

4. Once all the veg are in, add in 1.5 - 2 tbsp of hot pepper sauce. U can add more if you want more spicy.

5. Wait for the whole pot to boil up. Once it's boiled, cracked an egg in the middle and let it boil for another 20secs then switch off.

6. Serve with rice. To garnish add some spring onion.

If you want kimchi, throw in 2 tbsp at step 2…

Seafood Mee Sua (hor fun style) 海鲜面线 by Rachel Leong

Serving for 2 persons

3 bundles mee sua
10 batang fish slices aka spanish mackerel
10 prawns
1 medium size sotong aka squid
4 slices ginger
3 clove garlic (chopped finely)
1 sprig spring onions (cut into 1 inch length)

2 tablespoon fish sauce
2 tablespoon hua tiao wine
1 tablespoon sesame oil
1 tablespoon dark soy sauce (for colouring)
Corn flour

Preparation of seafood1. Fish - marinate with salt and corn flour

2. Prawns - remove shells and veins. Marinate with salt and corn flour.

3. Sotong - pull out the head, cut away the eyes and leave the tentacles. Cut the body into half, remove soft bone, internal parts and skin. Slit a criss-cross pattern on the inner side of sotong first then cut into small pieces. Marinate with salt and corn flour.

Direction 1. Add mee sua into a pot of boiling water. Add a teaspoon of oil to the water. Once mee sua has soften and loosen up, pour away the water and run mee sua under tap water so that it will not s…

Seafood Paella by Anna Tan


3- 4 tablespoons Alce Nero Extra Virgin olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1⁄4 lb spanish chorizo, sliced
4 garlic cloves, minced
4 tablespoon Alce Nero chuncky tomato puree
1 1/4 tsp teaspoons paprika
fresh ground black pepper
320ml medium grain rice (preferably bomba or Arborio)
475ml fish/ chicken/ beef broth
1 teaspoon saffron thread
8 mussels, well scrubbed (or littleneck clam or a combination)
1 big squid, cleaned, cut ring
6 medium/jumbo shrimp and deveined
2 tablespoons chopped fresh parsley, for garnish


1. Preheat oven to 220C°.
2. Soak the saffron with 1/4 cup of broth heat to both, leave a side.
3. Heat the olive oil over med-high heat in a 14-inch (34 to 35 cm) paella pan or 13- to 14-inch ovenproof heavy skillet pan.
4. Saute the onions until softened, about 7 minutes.
5. Add the red capsicum and saute for about 2 minutes, or until slightly softened.
6. Add the chorizo and saute for about …

Teriyaki Seafood Udon by Christine Tan‎


3/4 pkt Udon
4 Prawns
Garlic (minced) Spring onion (chopped)
1 handful of thinly sliced cabbage
1 tspn Marumiya aka rice seasoning
1 tbspn Sweet sauce
1 tspn Dark soy sauce
1 tspn light soy sauce
Dash of pepper
1 tspn mirin
1 tspn sesame oil

Heat pan..add oil and garlic..fry to fragrance
Add some water to boil udon and prawns
Once prawns are cooked (bring it up and put them in a bowl of ice water to remain it's QQ texture)
Add the cabbage into the wok and mix well with the udon
Add the sauces and let it cook till done
Off the stove and add in spring onions and mix well
Garnish with the pre cooked prawns and marumiya