My first New Year Abalone and Bird Nest

This year is the first time i bought Eu Yan Sang Niah RTD Bird Nest (Price: RM180 for 2 box) and Abalone bought from Cold Storage Singapore (RM91.59 after conversion). I bought the Abalone on the spot cos they have free 24 pcs of ferrero rocher! The abalone is cheaper than Malaysia's Eu yan sang abalone and i belief i will never find a place that will give you free ferrero rocher in Malaysia!

Abalone with Free 24 pcs ferrero rocher. Not sure of the brand as its written in chinese.

New Zealand Premium Abalone. Net Weight 425g/Drain weight 130g. Never state how many pcs is inside. In sg dollar is around $36 when i buy.

Manufacturing information

Ingredient and nutrition info.

Eu Yan Sang Niah RTD Bird Nest direction/ingredient/expire date

Recipe: Sambal Sotong

Today i made this dish base on the recipe from this website.

Picture: Sambal sotong

Picture: Ingredient

Ingredient: 500gm sotong (wash and cut), 2 tomato, 8 shallot, 1 onion, 4 clove garlic, 1tsp belacan + assam jawa, 3-5 spoon of cili paste (consist of homemade dried cili and bawang). 2 tsp brown sugar, 1 cup water, half-1tsp salt and oil for frying.

Prepare ingredient
- Take 1 bowl and mix water with assam. Throw away the seed.
- Grind shallot, garlic, belacan, cili paste
-Cut onion and tomato

Frying
- Add oil + stir fry paste until toasted
- Add onion, tomato, sugar and salt
- Add the squid
-When squid is half cook then add the assam jawa water (assam add last cos it will have chemical reaction in kuali if put too long)
-When squid opaque take it out (dont over cook).

Recipe: Fried Prawn

Picture: Fried prawn

Ingredient
-Prawn
-Self raising flour
-Sugar

Prepare the prawn- medium size prawn

Picture: Prawn with shell remove

-Take out the shell first except the tail
-wash the prawn (try not to wash too many times as the taste will be wash away too)
-Cut out its "intestine" on the top of the prawn and cut 3 tiny slices on the other side (purpose to cut 3 slices is so that the prawn will be straight when frying)
-Mix some sugar on prawn

Prepare the mixing

Picture: The thickness of mixing

-Get a SELF RAISING FLOUR
-Mix the flour with water (Careful not to put too much water at one go. Mixing cannnot be too wet or to dry else the outcome of prawn is hard)

During frying - big or medium fire
-Dump the prawn except the tail into the mixing. then put the prawn into kuali.