teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 3.4.2019. ^^.
this my 6th cooking demo and sharing… 🙂
24 residents attended today.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i cooked a breakfast dish for teban gardens every friday unless i am travelling or otherwise unavailable.
today i shared and demo 2 dishes –
1 garlic steamed sotong 蒜蓉蒸花枝（墨鱼）
2 salted egg prawns…咸蛋虾
Recipe for salted egg prawns and garlic steamed sotong at the bottom page.
wasabi prawns, salted egg prawns, yuzu prawns all basically same preparation just add different sauce like wasabi mayo.
i don’t add milk or mayo in this recipe. my other variation is i don’t like deepfry as it takes and wastes a lot of oil and i don’t know what to reuse for, so i do shallow-fry just 1cm deep oil.
the salted egg prawns was fragrant and flavourful. ^^
garlic steamed sotong the easiest of preprarations.
basically it is just hk steamed and topped with minced garlic. the garlic gave it excellent flavours and is a common preparations for bamboo (razor) clams at restaurants, a heavenly sauce to add to plain rice la!
teban garden staff portioned the servings.
i had lots of help from the residents too.
a lady actually did the frying of the salted egg and curry leaves for me while i shared about the dishes. lol! ^^
we had lots of fun! 🙂
Recipe for salted egg prawns
15 shelled and deveined large prawns ie remove head & shell and cut centre to remove veins and clean well
2 egg yokes in a bowl and 2 tbsp cornflour on plate or clean flat surface
dip prawns first in egg yoke then in corn flour & place on clean plate
heat <2cm oil in deep flat bottom pot ..put in a clean dry chopsticks if starting bubbling means oil is hot
shallow-fry the prawns 1min on each side till golden brown ..do not crowd pot… do in batches 5-8 prawns..do 2 or 3 batches depend size of pot..set aside..
mince 3 salted egg yokes. fry with 2 twigs curry leaves in 1 tbsp oil till fragrant..add the prawns & mix thoroughly.. serve
Recipe for garlic hong kong steamed sotong
large sotong (squid) 300g
clean and cross cut the sotong
place sotong in steamer plate
add 2tbsp each of light soy sauce, olive oil (or veg oil) and mirin (optional)
place 3tbsp chopped garlic over the sotong
steam for 4-5mins