INGREDIENTS
- 1/2 kg of king prawn /udang galah
- 3 cloves of garlics – minced
- 2 thumb size of young ginger – chopped
- 1 small bowl of tomato sauce
- 2 tbps of chili sauce
- 5 dash of nampla sauce
- 1 tsp of oyster sauce
- 2 tsp of sugar
- 1 eggs
- 1/2 bowl of water
- 2 tbps of cooking oil
METHOD
- heat the oil
- fry the garllic,chili paste and ginger
- fry them till fragrance
- add tomato sauce, chili sauce, nampla sauce and oyster sauce
- stir it then add water water and sugar
- stir it until it boiled then knocked egg and quickly stir untill sauce became thick
- finally add prawn
- cover with lid for 15 minutes
- Once the prawn turn red then off fire
INGREDIENTS
- 3 pcs of crab – I used flower crab
- 2 tbps of chili paste
- 7 cloves of garlics – minced
- 2 thumb size of young ginger – chopped
- 1 small bowl of tomato sauce
- 2 tbps of chili sauce
- 5 dash of nampla sauce
- 1 tsp of oyster sauce
- 2 tsp of sugar
- 2 eggs
- 1/2 bowl of water
- 2 tbps of cooking oil
METHOD
- heat the oil
- fry the garllic,chili paste and ginger
- fry them till fragrance
- add tomato sauce, chili sauce, nampla sauce and oyster sauce
- stir it then add water water and sugar
- stir it until it boiled then knocked egg and quickly stir untill sauce became thick
- finally add crabs
- cover with lid for 15 minutes
- Once the crab turn red then off fire
- the crab ready to serve. Enjoy with rice or french loaf
INGREDIENTS
- 1 Promfret fish -coated with corn four and fry
- 1/4 bowl of chili sauce
- 1/4 bowl of tomato sauce
- 1 tsp of oyster sauce
- 1/4 bowl of water
- 3 slice of ginger – chopped
- 3 cloves of garlic -chopped
- 1 onion – cut wedges
- 3tbps oil (I use sunflower oil)
- 2tbps of sugar
- 1/2 red chili – sliced
- handfull of cherry tomatoes ~ i bought from Cameron Highland, it’s so sweet
- special added – 3 pieces of strawberries- sliced
METHOD
- fry garlic and ginger till fragrant
- add onion
- then quickly add all the 3 sauce, water and sugar
- put in slices of strawberries. stirr it till caramel look,
- Once boiled , quickly pour on the fried fish
- Ready to serve
