Fuzhou Oyster Cake


I was very pleased with my first attempt of this Oyster Cake commonly known as UFO.

The outside is crispy and inside moist and soft.

Oyster Cake originated from Fuzhou, China.


1 packet large frozen oysters (you can use the balance to dish oyster omelette)

To thaw the frozen oysters quickly, immerse the whole packet of oysters in cold tap water in a big mixing bowl for about half an hour.

Leave the oysters in the colander to drain.

Once oysters are thawed, the texture of the meat becomes softer and these oysters are not suitable for raw consumption.

Preferably oysters should be thawed in the refrigerator and never be refrozen again.

Bundle of Scallions  (Washed and chopped)

A bowl of pan fried peanuts


Seasoned the oysters with Lawry’s Seasoned Salt and set aside.

Batter Preparation:

Serving: 4 to 5 Oyster Cakes depending on the size of your ladle)

100g Plain Flour

100g Self Raising Flour

50g Rice Flour

3/4 teaspoon Baking Powder

Salt and pepper to taste

300 – 350 ml home prepared chicken stock

1 tablespoon cooking oil

1.1/2 tablespoons Maggi Seasoning

Make sure the batter is not to runny.

Set aside for about 15 minutes.

In a wok, add cooking oil deep enough to cover the ladle.

Place the frying ladle in the hot oil for about two minutes to heat it up. This will also prevent the batter from sticking onto it.

Add two tablespoons of batter on the frying ladle and top with two to three large oysters and a generous amount of chopped scallions.

Cover with another thin layer of batter.

Add some pan fried  peanuts on top of each cake.

Lower the ladle into the hot oil for about two to three minutes or until the cake is set.

With the aid of the butter spreader, slowly remove the oyster cake from the ladle.

Deep fry each cake in the hot oil till the cake turned golden brown or to your desired doneness.

Each oyster cake is crispy on the outside and moist and soft inside.

The oysters remained juicy.

Served with your preferred chilli sauce or even fresh green chillies.


Check out for more local snacks here.



Steamed Candied Tapioca


1 large Tapioca

Few stalks of Pandan leaves (screw pine) knotted

Raw Sugar


Peel and cut the tapioca into rectangular sizes.

Wash and pat dry with paper hand towel.

Sprinkle sea salt over the tapioca pieces.

In a sauce pan, add one cup of raw sugar and two cups of water together with the knotted pandan leaves  and bring to a gentle boil.

Stir the sugar until it is completely dissolved.

Add the sliced tapioca into the saucepan and coat all the pieces.

Transfer the candied tapioca slices in metal plate and  steam until all the sides of tapioca turned translucent.

Steam the tapioca slices over small medium flame for about one hour or slightly more.

Flip the sides of the tapioca to ensure all the sides are thoroughly cooked.


Pandan Flavoured Tapioca Patties



Visit any “Pasar Malam or Night Market ”  and you will definitely come across a stall selling these green coloured patties.


Pandan Flavoured Tapioca Patties




1 large tapioca


150 ml coconut milk

2 teaspoons Redman Green Pandan Flavoured Paste

2 tablespoons castor sugar

1 tablespoon melted unsalted butter

Half teaspoon Vanilla Essence

2 tablespoons of Tapioca Starch


De skinned the tapioca tuber.

Grate the tapioca finely and drained off the excess liquid.

Important to drain away the excess tapioca liquid after grating if not the batter will be runny.

Gently squeeze out the excess water from the tapioca pulp.

Keep the tapioca starch to be used later.

In a mixing bowl, add the grated tapioca, tapioca starch , coconut milk, sugar, butter, salt and pandan colouring.

Mix well.

In a non stick pan, add some cooking oil and scoop batter into the heated pan.

Over medium fire, pan fry both sides of the tapioca patties until it turn crispy and golden brown.

Line a plate with some paper hand towel to drain away the excess oil from the patties.

Serve while hot.


Between 8 to 10 pieces


Tapioca starch acts as a thickener and stabilizer.

 Published: http://sg.openrice.com/recipe/detail.htm?recipeid=501


Prawn Fritters aka Cucur Udang (Using Large Prawns)

Prawn Fritters aka CuCur Udang


10 fresh large prawns
1 medium size sweet onion (diced)
Few stalks of scallions (chopped)

5 tablespoons Plain Flour
1 tablespoon Self Raising Flour
Sea salt to taste
Dash of grounded white pepper
1 teaspoon Turmeric Powder
1 tablespoon of Maggi Seasoning
250 ml water


Wash prawns, deveined and deshelled (except the tail).
In a mixing bowl add all the ingredients till no lumps except prawns.
The batter should not be too runny nor too thick.

Heat wok until hot.
Slowly place a tablespoon of batter with one large prawn and deep fry for 1 to 2 minutes until golden brown.

Gently remove the fritters with a pair of tongs or chopsticks.
Continue to fry until the batter finished up.
Drain the prawn fritters on paper towel.

Serve hot with crispy green chillies.

Home Made Vadai (Deep Fried Prawn Fritters)

Home Made Vadai (Deep Fried Prawn Fritters)


Vadai also known as Wada is a savoury fritter snack from South India.
There are many recipes for making Vadai.

This is the simplest snack version of the recipe.

Since I do not have any “urad dal” available, I simply use flour and prawns for this snack.


10 fresh medium size prawns
5 tablespoons of plan flour
1 teaspoon self raising flour
250 ml water
2 teaspoons Turmeric Powder
1 teaspoon coarse salt
Dash of white pepper
10 fresh green chillies (garnishing)
Half tablespoon of cooking oil


Combine all the ingredients into a mixing bowl and mix evenly with a whisk.
Add water slowly into the batter.
Whisk until the batter is smooth.
Mix well and leave aside for 20 minutes.

Heat up enough cooking oil for deep frying in a wok.
Use a large spoon or ladle to scoop the batter.
Add two medium size prawns on top and drop slowly into the hot oil.
Repeat with the rest of the batter and fry until golden brown.

Drain on paper hand towel and serve with fresh green chillies.

Unfortunately I ran out of fresh green chillies in the refrigerator when I prepare this snack.

Pulut Panggang (Grilled Glutinous Rice in Banana Leaf)

Pulut Panggang (Grilled Glutinous Rice in Banana Leaf)


Pulut Panggang literally translate to English as “Grilled Glutinous Rice in Banana Leaves”. A delicious savory snack made from glutinous rice steamed with coconut milk. The aromatic fillings of chilli shrimp floss or spiced prawn floss and finally grilled to perfection for a wonderful smoky flavours.


2 rice cup of glutinous rice
1.1/2 rice cup of coconut milk
4 tablespoons of Chilli Shrimp Floss

5 pieces of Pandan Leaves – cleaned and bundled
Pinch of sea salt
10 pieces of banana leave size about 8 inches by 4 inches – cleaned and blanched in hot water for 5 minutes to soften the leaves.
Toothpicks to fasten the banana leaves


Wash the glutinous rice, throw in the bundled pandan leaves, add in the coconut milk and pinch of sea salt. Cook in the rice cooker until the glutinous rice is softened.
You also can steam the rice until it is totally cooked, soft and transparent.

If the cooked glutinous rice is not soft enough, add water tablespoon by tablespoon.
Let it rest in the rice cooker for another 15 minutes. Once done, cool and set aside.
On a piece of banana leave, place some cooked glutinous rice, flatten it.
Add a tablespoon of chilli shrimp floss in the centre (or your desired quantity) on top of the cooked glutinous rice.

Roll the glutinous rice like the way you would do with the sushi.
Seal both ends of the banana leave with toothpicks or with a stapler.

Baked for 15 to 20 minutes in an oven until the leaves are slightly withered or burnt.
The purpose of baking is to allow the glutinous rice and chilli shrimp floss have a better binding and to infuse fragrance of the banana leaves this rice combination.
It is best to serve hot as a snack and goes well with a cup of tea or coffee.


I managed to prepare 10 pieces of Pulut Panggang with this recipe.