Sesame Oil Chicken Soup
Ingredients
4 (380 g) Chicken Drumstick, cut into halved and blanched
2 ½ inches piece Ginger, peeled and sliced
3 Tbsp Roasted Sesame Oil
1-Cup Shaoxing Wine
4 Cups Water
Sea Salt to taste
Method
Place all the ingredients in a medium pot, and bring it to a boil. Lower the heat and simmer for about 35 to 40 minutes. Season the soup with sea salt. Serve warm.
Stir-Fry Savory Clams With Salted Soya Beans
Ingredients
2 lbs Savory Clams, soaked and scrubbed
1 ½ Tbsp Peanut or Cooking Oil
2 slices of Ginger, finely chopped
2 Cloves Garlic, peeled and chopped
1 ½ Tbsp Salted Soya Beans, coarsely chopped
2 Thai Bird's Eye Chilies, chopped
2 Stalk Scallions, cut into ½-inch segments
50 ml Water
Sea Salt to taste
Method
Heat the oil in a wok on high heat and cook the garlic and ginger until fragrant.
Then add the salted soya beans, chilies, and give it a quick stir and toss in the clams and cook briefly before adding water. Cover the wok with a lid until all the clams are open. Stir in the scallions and season with sea salt, if necessary.
Serves 4
Recipe adapted from Chef Wan's - Masterchef Australia
Chef Wan's Kerabu Pucuk Paku~Fiddlehead Ferns Salad
Ingredients
4 to 5 Fresh Red Chilies, halved, seeded, and roughly chopped
2 tsp Roasted Shrimp Paste/Belacan
1 Tbsp Sugar, plus more to taste
4 Tbsp Dried Shrimps, soaked in warm water for 10 minutes, strained
3 to 4 Kalamansi Lime/Limau Kasturi, plus more to taste
4 Tbsp Kerisik/Toasted Desiccated Coconut, pounded
6 Tbsp Coconut Milk, plus more to taste
200 g Cooked Medium Sized Prawns, shelled
300 g Fiddlehead Ferns, blanched in salted boiling water for 10 seconds, drained
Sea Salt to taste
Method
In a mortar and pestle, pound red chilies to a pulp. Add dried shrimps and sugar, and pound them until finely.
Transfer chili paste to a bowl; add fiddlehead ferns, lime juice, coconut, coconut milk, and season with salt. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt, if desired. Serve immediately.
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