Get ready for a mouthwatering adventure as we dive into the world of seafood delights on our next live show with Denise Deanna!
Tune in as Denise, a Chinese Muslim, shows us how to whip up these quick and easy dishes that are perfect for gatherings, just in time for Hari Raya!
On the Menu:
Kangkung Cuttlefish
Deluxe Seafood Soup
Steamed Prawns with DD’s Secret Sauce
About Denise:
Denise is a Chinese Muslim who is co-owner of Deanna’s kitchen, a halal Chinese Prawn Mee store. As someone who is undergoing her second IVF cycle, she prefers cooking at home as it is healthier and more beneficial to her journey. Denise’s passion for empowering others has helped many transform their cooking practices and allowed them to gain confidence and skills in the kitchen.
Rewatch the live video here:
Here is the recipe:
Kangkung Belacan with Cuttlefish
Ingredients:
3 garlic cloves
5 g shrimp paste (belacan), toasted
1 red chilli (optional)
5 g dried shrimp, soaked to soften
10 g oil
500 g water spinach (kangkung), cut in 5 cm length
200 g cuttlefish, cut in slices
½ tsp salt or chicken stock powder
Preparation
- Place garlic, shrimp paste, red chiili and dried shrimps in mixing bowl, chop 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Add oil, sauté 4 min/120°C/speed 1.
- Add water spinach, cuttlefish and salt, stir fry 5 min/Varoma/reverse/speed spoon. Transfer to a serving dish and serve hot.
Seafood Deluxe Soup:
Ingredients
1000 g water
1 tbsp chicken stock powder, homemade or store-bought
10 g ginger, cut in slices
170 g crab meat, canned
100 g dried fish maw, soaked in hot water to soften, cut into strips (1 cm) (see tips) (optional)
6 fresh shiitake mushrooms, cut in slices (optional)
20 g black fungus, soaked to soften, thinly sliced
160 – 200 g prawns
100 g scallops
2 tbsp cornflour (starch)
1 ½ tbsp water
100 g baby abalone, canned (optional)
100 g silken tofu (optional)
1 egg, beaten
1 tbsp black vinegar
Preparation
- Place water, chicken stock powder and ginger in mixing bowl, cook 10 min/110°C/speed 1.
- Add crab meat and fish maw, cook 20 min/110°C/reverse/speed spoon.
- Add shiitake mushroom, black fungus, prawns and scallops, cook 5 min/110°C/reverse/speed spoon.
- Meanwhile, mix cornflour and water in a small bowl and set aside.
- Add cornflour mixture, baby abalone and tofu , cook 2 min/110°C/reverse/speed spoon. Pour reserved beaten eggs around measuring cup to allow eggs to slowly drizzle into mixing bowl. Transfer soup to a large serving bowl. Drizzle with black vinegar and serve hot.
Tips: Soak fish maw with hot water, squeeze out the oil, wash with tap water and soak with water again. Repeat twice until the fish maw turns soft and non-greasy.
Steamed Prawn with Secret DD Sauce
Ingredients
40 g ginger, old, cut in chunks
10 g garlic cloves
20 g shallots
5 sprigs coriander leaves
1-2 bird’s eye chillies (cili padi)
20 g oil
1 tbsp light soy sauce
20 g sesame oil
2 tsp sugar
400 g prawns, deveined
500 g water
Preparation
- Place ginger, garlic, shallots, coriander leaves and bird’s eye chillies in mixing bowl, chop 6 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add oil, light soy sauce, sesame oil and sugar, sauté 3 min/120°C/speed 1. Transfer to a bowl and set aside.
- Arrange prawns in Varoma dish and tray. Place water in mixing bowl and set Varoma into position, steam 16 minutes/Varoma/speed 3.
- Transfer steamed prawns to serving dish. Pour reserved sauce on top and serve immediately.