Curry Fish Head with Prawns


Fish Head (cut into half)     1 whole

Prawns (optional)     20pcs

Salted fish head (fried)     half head

Round Cabbage     1 whole

Brinjal     1 whole

Long Bean     200gm

Coconut Milk     200gm

Curry Leaves     10 stalks

Lemon Grass (sliced)    3 stalks

Galangal (sliced)   2 -3 slices

Fresh Chilli (deseed & cut into strip)     1 whole

Water (to be adjusted accordingly)     500ml

Salt     2 tsp

Sugar     3 tsp

Soya sauce     2 tbsp

Curry Paste (to blend)

Lemon Grass     5 stalks

Shallots     250gm

Garlic     8 – 10 cloves

Ginger     2 inches

Tumeric     50gm

Candlenut (Buah keras)     10gm

Galangal (lengkuas)     10gm

Fresh Chilli     15pcs

Dried Chilli     20pcs

Water (adjust based on the paste texture)

fish curry powder (mix in with the paste)     2 tbsp

Cooking Oil     80gm



Step 1: Fish head and prawns


  • Marinate fish head and prawns with salt and pepper.
  • Steam until half cooked in boiling water.
  • Discard the steam water.

Step 2 Cook it!

  • Heat up cooking oil and cook curry paste on medium fire until fragrance and oil are separated from the paste. Add in half coconut milk in between time, it helps to induce oil and minimize usage of cooking oil. (about 15 – 20mins)
  • Add in lemon grass, galangal, curry leaves and fresh chilli, continue to cook until fragrance. (about 10 -15mins)
  • Add in fried salted fish, fish head and prawns, continue cooking for another 10 -15mins.
  • Add in water in between time staggeredly.
  • Add in fish head and prawns, cook for 5 – 10mins.
  • Add in the cooked vegetables and the remainder coconut milk.
  • Add salt, sugar and soya sauce to taste.
  • Serve with hot steam rice!

Stew Mushroom with Chicken Feets


Chicken Feets     600gm

Dried Mushroom     200gm

Dried Chilli (soak in hot water to soften)     30g –  50gm

Garlic (peeled)     1 Whole

Ginger (sliced)     2 inches

Star Anise     3 pcs

Cinnamon Stick     2 sticks

White and Black whole pepper     1 tsp

Water (add in step 3)     1/3 cup


Oyster Source     2 tbsp

Light Soya Sauce     3 tbsp

Dark Soya Sauce     1 tbsp

Black Pepper Sauce     1 tbsp

Salt     1 1/2 tsp

Sugar     2 tsp

Sesame Oil     1 tsp

Chinese Rice Wine (绍兴酒)     1 tbsp

Step 1 Cleanse Chicken Feets

Cleanse Chicken feets with salt water, trimmed nails and drained it.


Step 2 Marinate chicken feets

  • Marinate chicken feets with seasoning, add in all dried ingredients for 30mins.

Step 3 Cook it! (Method 1)



  • Place marinated chicken feets into pressure cooker.
  • add 1/3 cup of water into the bowl.
  • Set menu to stew, set timer to 30mins and press start.
  • After 30mins, release pressure and add seasoning (if needed) to taste.
  • Continue for another 20mins until chicken feets soften.
  • Serve hot with rice.

Step 3 Cook It! (Method 2)

  • Add 1/3 cup of water and braise in pot on gas stove or induction cooker for 1 – 2hours.
  • Stir and add water (if needed) in between time.
  • Serve hot with rice.


  • Dried mushroom: Slow cook in boiled water until soften, add a bit of sugar into boiled water, it helps to soften the mushroom quicker
  • Use mortar & pestle to slightly crush the garlic, it enchance the taste during cooking




Hakka Yong Tou Fu (YTF)


Mackerel Fish (about 1.2-1.5kg)     1 whole

Belly Side Pork (less fat)     600g – 800g

Salted Fish (Mui Heong)     2 slices


Salt     2 1/2 tsp

White Pepper     dashes

Corn Flour     2 tbsp

Sesame Oil     4 tsp

Salted Fish crumbs     100g – 150g


Bitter Gourd (sliced and deseed)     1 whole

Brinjal (refer attached picture)     1 whole

Red Chilli (cut an opening and deseed)     8 – 10 pcs

Okra (cut an opening and deseed)     10 – 15pcs

Tofu Pok (cut into half)     8 – 10pcs

White Tofu (cut into half triangularly)     4 – 5pcs

Step 1 : To make fish paste

  • To remove flesh from the fish (credit to Lena Lai who taught me this)
    • once fish separated into 3 parts, use a metal spoon to scrap the flesh.
    • skin part, scrap from tail to head
    • bone part, scrap from head to tail
    • keep the bones and skin for Yong Tou Fu soup
  • To ‘Beat’ fish paste
    • prepare a bowl of salt water
    • place fish flesh into a stainless steel bowl
    • wet both hands with salt water
    • gather fish flesh and lift up and throw back onto the bowl
    • repeat for about 15-25mins until fish paste is formed
    • set aside and store into the refrigerator

** Fish paste is easily formed if the mackerel fish is very fresh.

Step 2 To mince belly side pork


I’ve chosen Belly Side Pork because it is less fat, 100% lean meat is not suitable as it will cause the paste taste hard and lack of tenderness.

Step 3 To fry salted fish and fish skin and bones

** If couldn’t find Mui Heong salted fish, can be replaced with mackerel salted fish.

Step 4 To prepare YTF paste 


  • Combined, fish paste, minced meat, salted fish and seasoning ingredients, mixed well.
  • Scope a small portion to airfry for 5 – 8mins to taste, adjust seasoning according to your taste preference.
  • Set aside and keep in the refrigerator.

Step 5 To prepare YTF soup


  • Heat up 1.5Ltr – 2Ltr of water, place fried fish skin and bones into the soup.
  • Slow cook for 2 – 3 hours.
  • Add sesame oil, salt and pepper to taste.

** I’ve added fried anchovies and few slices of pickled mustard (榨菜) to enhance the taste.

Step 6 To prepare vegtables

Step 7 To stuff YTF paste into the vegetables


  • Brush with a layer of cooking oil, air-fry it for 8 – 10mins. Alternatively, fry in wok until cook.
  • Once soup is ready, heat up stuffed YTF into soup, garnish with fried onion, fried garlic and coriander.
  • Serve with noodles or rice.

** After stuff the YTF paste into the vegetables, brush with a layer of salt water to smoothen it.