Grilled salmon on tau miu with black pepper sauce

Ingredients

4 pc salmon fillet (160 gm each)
200 gm tau miu (pea sprouts)
2 tbsp oil
2 tsp chopped garlic
20 pc boiled potato balls
2 tbsp chopped chives
2 tbsp sour cream

For sauce:
30 gm butter
2 tbsp chopped shallots
2 tbsp crushed black pepper
200 ml strong beef juice
2 tbsp brandy (optional)
2 tbsp cornflour (mix with warm water)
100 ml UHT cream
Salt

Method
To make sauce, heat butter in pan and saute chopped shallots and crushed pepper.

Add brandy and flame. Add beef juice, bring to boil and reduce by 1/3. Thicken with cornflour, add cream and bring to boil.

Strain. Keep warm to serve.

Brush salmon with oil and season. Grill till cooked.

Heat frying pan and add oil. Add garlic, tau miu and fry till cooked.

Heat potato balls and sauce.

Cover base of four dinner plates with black pepper sauce. Place tau miu in centre and arrange salmon fillet over this.

Place five potato balls around fillet. Spoon a little sour cream on top. Sprinkle with chopped chives and serve.

Tempura Black-pepper Fish Fillet

From The Star

Original Recipe by Faridah Begum

Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley

Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley

Ingredients:

One packet of frozen tempura black- pepper fish fillets, deep-fried and drained

1 tablespoon of brown sauce mix, mixed with a little water

Fresh thinly sliced button mushrooms

Salt and pepper to taste

Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot

A little olive oil or butter

Method:

Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.

In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.

Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.

Black Pepper Crabs in Claypot

Original Recipe by Amy Beh

2 big crabs, cut into bite-sized pieces

2 stalks spring onion, cut into 3-4cm lengths

1 sprig coriander, cut into 3-4cm lengths

3cm piece ginger, shredded

1 tbsp coarsely-ground black pepper

1 tsp sesame oil

2 tbsp oil

Ingredients (A)

½ tsp chicken stock granules

¼-½ tsp salt or to taste

Seasoning (combined)

6 tbsp chicken stock or water

¾ tsp sugar or to taste

1 tsp light soy sauce

Lightly season crabs with ingredients (A) for 10-15 minutes.

Heat oil and sesame oil in a claypot and add half portion of ground black pepper. Sauté until fragrant, then add in ginger and seasoned crabs. Stir-fry for 1-2 minutes. Add in combined seasoning ingredients and sprinkle over remaining black pepper. Cover and cook for 8-10 minutes or until crabs are fully cooked.

Garnish with spring onion and coriander.

Mushrooms in Black Pepper Sauce

Original Recipe by Amy Beh

150g chicken fillet, sliced

1 tsp ginger juice

½ tsp Premium oyster sauce

A pinch of pepper

A pinch of sugar

½ tsp sesame oil

½ tsp cornflour

75g Portobello mushrooms, sliced

70g fresh cup mushrooms, sliced

20g red capsicum, sliced

20g green capsicum, sliced

20g Bombay onion, sliced into rings

1 tbsp grated ginger

1 tbsp oil

1 tsp sesame oil

Sauce ingredients

2 tbsp black pepper sauce

1 tbsp Premium oyster sauce

1 tsp light soy sauce

½ tsp pepper

¼ tsp sugar or to taste

Salt to taste

¼ cup fresh chicken stock or water

Season chicken with ginger juice, oyster sauce, pepper, sugar, sesame oil and cornflour for at least 20 minutes.

Parboil chicken in hot oil for 1-2 minutes. Remove and drain oil.

Heat oil and sesame oil until hot. Sauté gin ger until fragrant. Add chicken and onion. Stir briskly. Put in the rest of the ingredients and add sauce ingredients. When it boils, dish out and serve immediately.