Shrimp Jemput or Shrimp Fritters

We made these shrimp jemputs for a Halloween pot luck party we went to.


About 1 pound of Cooked Shrimp, remove tail

2 cups of Flour

2 pints of Ice Water

1 bunch of Green Onions, chopped

4 Eggs

1 Tablespoon of Shrimp Paste


Make a batter with flour, eggs, shrimp paste, and ice water to a pasty consistency, mix well. Add chopped green onion. Use hot pot ladles, dipped in oil, then scoop batter and put one shrimp in each scoop. Then deep fry the shrimp fritter in the batter and gently ease it out. Use a deep fryer. Set deep fryer to 325 degrees Fahrenheit. Deep fry each fritter for about 2 to 3 minutes. Do not ease it out of ladle till done. Make a dipping sauce with Vietnamese sweet chili sauce and chopped peanuts.


Oven fried Har Jiong Gei/ Shrimp Paste Chicken


1 Free Range Organic Chicken, rinse cavity and chicken well, pat dry with paper towels

1 tablespoon of Ground White Pepper

Garlic Powder

Onion Powder

3 tablespoons of Shrimp Paste

1 tablespoon of Oyster Sauce

4 tablespoons of Lemon Juice

1 cup of Flour

3 Eggs

Ice water


Marinate chicken with white ground pepper, garlic powder, onion powder, shrimp paste, oyster sauce and lemon juice. Make a paste-like batter with the flour, eggs and ice water. Poor batter over the chicken and coat it evenly. Place a metal rack in a rectangular Pyrex dish. Spray down the rack and the dish with PAM. Place chicken on the rack and bake chicken at 400 degrees Fahrenheit for 1 hour 25 minutes or until the chicken gets up to 180 degrees Fahrenheit internal temperature. Voila, this is a no mess oven fried chicken with shrimp paste.


Crockpot Burmese Pork Rib Curry


5 small Russet Potatoes peeled and cut into big chunks

1 rack of Spare Ribs cut in between bones

Lee Kum Kee Dark Soy Sauce

Meat Curry Powder

2 cans of Coconut Milk

2 cubes of Japanese Curry mix

Minced in food processor:

2 big Shallots 

2 inches of Ginger peeled

1 Garlic peeled

1 Lemon grass sliced thin diagonally before putting in food processor

9 Thai red chilli, remove seeds and stems

1 tablespoon of belacan/ Thai shrimp paste

Spray crock pot with PAM for easy cleaning later

Marinate Pork Ribs for an hour with dark soy sauce and curry powder poured enough to coat the ribs.

Shallow fry potatoes without cooking them all the way.

Brown pork ribs on both sides, place in crock pot.

Fry chilli paste that was blended in food processor till fragrant, add to the ribs and mix well.

Add potatoes to the top of the ribs.

Add two cans of coconut milk and two cubes of Japanese Curry mix

Cover crock pot and cook on low for 6.5 hours.

Voila, you have curry now!


Sambal Petai, Belacan Shrimp Balls, Hainanese Chicken

I cooked these dishes for dinner for the rest of the week this Sunday afternoon. The sambal petai has shallots, garlic, dried shrimp flakes, western anchovies and Shiracha sambal olek in it. The petai were split into half to check for worms. The hubs didn’t find it appetizing anymore after he has seen the ones with worms which we discarded. He likes petai with beer so I surprised him with a can of Premium Sapporo from the Asian store. The recipes for Belacan shrimp balls and Hainanese chicken are available under the search engine on my webpage. The Hainanese chicken is a little overdone this time but I like my chicken more done than raw. Have a great week ahead everyone!


Zuchinni, Chicken Soup flavored by a Ham Bone, Dried Scallops and Dried Octopus

Thanks to a church sister-in-Christ for giving me these wonderful zuchinnis, I made this wholesome soup this morning using the 10, 10, 45 minutes concept like cooking poached Hainanese Chicken. I added boiling water to the soup, enough to submerge all the ingredients then bring the soup to a boil, boil it for 10 minutes, then simmer in between low and medium heat for 10 minutes then turn of the heat and let everything keep cooking on its own for 45 minutes, all this while with the lid covered. I used 10 organic chicken drumsticks for better flavor. Voila, we have soup for dinner and many more meals. 


Bacon Waffle

The hubs made these waffles with bacon bits that he pre-cooked last Sunday. He used pancake mix and added a bunch of oil to thicken it but I think waffle mix would have been better. The best part is he added bacon grease to the batter. He also added cinnamon and brown sugar to caramelize the waffle. The kids chomped it down!


Bloody Mary

This is my version of a virgin Bloody Mary. 

I gave it a shot of lemon juice, a shot of lime juice, twenty drops of tobasco sauce, V8, three drops of Maggi soy sauce and a dash of ground black pepper. Voila, add a shot of vodka if you like but it is too early in the morning for me to have boost.