One of the best things about travelling has got to be the new food we get to try. Even though it’s not exactly possible or easy to travel right now, there are plenty of recipes out there that we can replicate in the comfort of our own home to get a taste of other culture.
To help you get the most authentic and incredible recipes to try at home, we’ve teamed up with celebrity personality Chef Bob, who will share more about his favourite dishes from around the region. Join us as we bring the food to your screen.
100gm good quality fried fish maw
60gm dried cuttlefish
4 tiger prawns (deshelled and blanched)
80gm roasted cashew nut
1 red onion (sliced)
2 tomatoes (deseeded and cut into wedges)
50gm chinese celery (roughly chopped)
50gm spring onion (sliced)
2 each red and green chilli padi (sliced)
Oil for deep frying
To Make The Sauce
2 tbsp fish sauce
3 tbsp lime juice
1 tsp Thai chili paste
1 tbsp plum sauce
1 tbsp gula melaka
2 tbsp water
Recipe 1) Start with the sauce. Stir in and gently heat gula melaka and water in a pot till they are completely dissolved. Turn off the heat, add the rest of the ingredient under the “sauce” list, and mix well. Set aside.
2) In a mixing bowl, toss all of the dry ingredients with the exception of the fish maw and cashew. Dish the mixture onto a plate.
3) Deep-fry fish maw to a golden crisp. Remove and place on the mixed salad. Grab a handful of cashew and sprinkle it over the salad. You may also garnish with blue pea flowers, pomelo fruit or coriander.
4) Pour the sauce you’ve set aside over the fish maw and salad bed. Enjoy the crackling sound and aromatic fragrance.