• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Hard

Recipe Ingredient

  • (A) Golden Fried Pork Ribs:
  • 400g spare ribs, cut into 4 1/2 cm lengths
  • Seasoning:
  • 1 1/2 tbsp sugar
  • 1/2 tsp Chinese five spice powder (ng heong fan)
  • A dash of pepper
  • 1/2 tbsp light soya sauce
  • One cube preserved red bean curd (tau ju)
  • 1/2 tsp meat tenderiser
  • 2 tbsp Shao Xing Hua Tiew wine (optional)
  • 2 tbsp water
  • 3 cloves garlic, minced
  • 3 shallots, minced
  • 3-4 tbsp corn flour
  • (B) Seafood Nori Rolls:
  • 200g prawn paste
  • 100g squid (sotong) paste
  • 4 salted egg yolks, steamed for three minutes and mashed flat with a chopping knife
  • 2 sheets nori (Japanese seaweed), cut to the size of a slice of bread
  • 4 pieces stale bread (2-3 days old)
  • 6 pieces filament crabstick
  • 1 cup breadcrumbs
  • Seasoning:
  • salt to taste
  • a dash of pepper
  • a pinch of sugar
  • (C) Steamed Fish and Mushroom Bundles:
  • 300g fish fillet
  • Seasoning:
  • 1 tsp light soya sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • a dash of pepper
  • a pinch of salt
  • 100g golden mushrooms, either canned or fresh
  • 50g chives, washed well and scalded
  • 100g carrots, cut into shapes and parboiled
  • Sauce:
  • 1 tbsp light soya sauce
  • 1/2 tsp oyster sauce
  • a dash of pepper
  • 1/2 tsp ikan bilis stock granules
  • 1 tsp sesame oil
  • 1/2 tsp sugar or to taste
  • 4 tbsp water
  • Thickening (combine):
  • 1/2 tsp corn flour
  • 2 tbsp water
  • (D) Stir-fried Sea Asparagus:
  • 300g canned sea asparagus
  • 1 big onion, sliced thinly
  • 1 sprig curry leaves, chopped coarsely
  • 20g dried prawns, finely pounded
  • Combine:
  • 1 1/2 tbsp chilli paste
  • 3 shallots
  • 3 cloves garlic
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
  • a dash of pepper
  • 2-3 tbsp water
  • 3 kaffir lime leaves (daun limau purut), finely sliced


    (A) Golden Fried Pork Ribs:
  1. Marinate the ribs with seasoning for two to three hours or preferably overnight. Steam for 30 minutes. Drain well and coat lightly with corn flour.
  2. Deep fry in hot oil till golden. Remove and drain. Heat up oil again and deep fry for a second time. Drain on absorbent paper.
  3. (B) Seafood Nori Rolls:
  4. Combine prawn and squid paste with seasoning. Mix well. Place a piece of bread on the table; use a rolling pin to flatten the bread.
  5. Spread a thin layer of prawn and squid paste on the bread. Put a piece of nori sheet over.
  6. Spread a second thin layer of paste, add a piece of salted egg yolk. Add a third layer of paste.
  7. Lastly, add a piece of filament crab stick on it.
  8. Roll up tightly. Do the same for the other three pieces of bread.
  9. Arrange the four rolls neatly on a steamer and steam for five minutes. Remove and leave to cool. Brush rolls lightly with beaten egg white and coat with bread crumbs.
  10. Deep-fry for five minutes or till golden. Drain on absorbent paper and cut neatly into 2.5cm (1in) slices. Serve with dipping sauce.
  11. Dipping sauce: Combine one tablespoon Lee Kum Kee Hoi Sin sauce, 1/8 teaspoon mustard powder and some toasted sesame seeds.
  12. (C) Steamed Fish and Mushroom Bundles:
  13. Cut fish fillet into thin slices. Marinate with seasoning for 30 minutes. Take a slice of fish fillet and place three to four golden mushroom pieces at its edge. Roll up firmly and tie up with chives.
  14. Place fillet rolls in a lightly oiled steamer. Steam over rapid boiling water for six to seven minutes or till cooked. Remove and place on a platter. Pour sauce over and garnish with carrot florets.
  15. Mix sauce ingredients in a saucepan. Bring to a boil and add thickening.
  16. (D) Stir-fried Sea Asparagus:
  17. Heat kuali with oil and saute dried prawns and curry leaves till fragrant. Add big onions and combined ingredients.
  18. Stir in the sea asparagus and seasoning. Stir fry over high heat quickly. Mix in daun limau purut. Dish out onto platter and serve.
  19. To serve:
  20. Garnish a large serving plate with lettuce and vegetable carvings as shown in the picture and arrange the different items on it.

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