Steamed scallops with vermicelli by Wan Feng

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1243087392412225/

Ingredients:

15 scallops (thaw and pat dry)
2 bunches of vermicelli (soak in water and drain, cut into shorter length)
Shredded scallions (standby in a bowl of cold water)
2 heap tbsp minced garlic
4 tbsp oil

Sauce:
1 tsp sugar
1 tsp fish sauce
2-3 tsp light soy sauce (I used 3, salty enough to go with rice)
3 tsp maggi seasoning

Steps:
1. Heat up the oil and fry the garlic on very low fire, till slightly brown, pour into a bowl and set aside. (When the content is no longer hot, add in the condiments (sauce), stir and mix well.
2. Spread most of the vermicelli onto a wide plate, then arrange the scallops on top.
3. Drizzle the sauce onto the scallops using a spoon. It will overflow onto the vermicelli.
4. Placed the remaining vermicelli loosely over the scallops.
5. Prepare a steamer, once water is boiled, put the plate to steam, for 8 minutes.
6. Sprinkle the scallion on top when done.
7. Enjoy when it is hot!

Stew Hoi Sum by Eling Tong

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1172731732781125/

Stew Hoi Sum with Pork belly, dry scallops, dry squids, dry chillies & mushrooms.
Yum! Yum!! 👍👍

Recipe:

-1kg pork belly *(may replace with chicken)
-Some Dry mushroom (soaked & removed stems)up to individual to add more
-Sea cucumber (1kg)
-Some dry chillies (5-7pcs)
-Some scallops (5pcs)
-Dry cuttlefish(1 or 2 small) washed & chop small tiny strips
-Ginger
-Some shallots & garlic

Seasoning:-
-Light soya sauce
-Dark soya sauce
-Sugar
-Oyster sauce

Method:-
-blanch sea cucumber with some ginger in the hot water. Set aside.
-fried some garlic till brown, add pork belly, seasoning: light soya sauce, sugar, oyster sauce & dark soya sauce. Fried toll fragrant & set aside.
-fried ginger then shallots & garlic till brown, add in dry cuttlefish, dry scallops.
-add in seasoning & fried till fragrant then add mushroom.
-add in water & simmer till mushroom soft.
-lastly add sea cucumber n simmer till semi-soft then add pork belly. Simmer again till soft. Serve with rice👍👍

Black Sauce Mini Sotong by Peggy Seow

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1160155430705422/

1 kg mini sotong
2 big red onions sliced thinly
2 chilli padi deseeded and sliced thinly
2 stalks of spring onions cut lengthly
1 tsp oyster sauce
1 tsp light soya sauce
1 tsp black soya sauce
1/4 thumb size ginger chopped
1/2 tsp black pepper
1 tsp sugar


Heat up pan, add oil, onions, chillies and ginger. Fry till fragrant add mini sotong, stir fry for 1 min, quickly add all seasonings. Continue to fry for another 3 mins, add in spring onions and dished up

Seafood in the da bag by Susan Quek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1156506001070365/

Ingredients:
- All kinds of seafoods... I use crabs/lala/salmon/squids/prawns
( wash and soak the lala in salt water for 2x... boil the lala and scope out)
- vegetables... I use pearls corn/broccoli/carrots/potatoes
( steam corn with butters and boil potatoes/carrots/broccoli till just cook, no need till soft)
- Seasoning
Cajun chili powder/black pepper & garlic powder/chicken powder(knorr without msg)
- some small butter cubes
- milk/cream
- some slices/minced garlic
- some slice onions
- coriander leaves
- spring onions
- sliced lemon

Method
(1) Preheat oven 180c
(2) Use a big aluminium foil, place it on a aluminum tray
(3) place the veg follow by all the seafoods
(4) put 1 tbsp of oil, brown the slice/minced garlic follow by onions... put in the butter follow by all the seasoning and pour milk/cream... make it a bit salty cos later with all juice from the seafoods... the soup/sauce will be just nice!
(5) pour the sauce over the seafood in the tray... add the spring onion/corriander leaves/sliced lemon
(6) Wrapped up the foil
(7) Put in oven & baked in 180 degree for 50min to 1hr
(8) Squeeze some lemon juice over before serving.

Thai steamed squids by Lisa Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1075941492460150/

Nice & appetizing - Thai steamed squids 😊

Ingredients:
- 800g squids
Sauce Ingredients:
- 6 cloves garlic finely chopped
- 2 chilli padi (add more if you like more spicy)
- 6 tbsp lime juice (big green lime)
- 3 tbsp fish sauce
- 1 tsp sugar
- some coriander leaves for garnish

Steps:
- wash, clean, & slice e squids (do not cut through). Place them on e steaming plate.
- After water boil, steam at high heat for abt 5 mins.
- While steaming, mix e sauce ingredients till sugar dissolved.
- Once squids are cooked, transfer to a serving plate & pour e sauce over it & garnish with coriander. Done ☺

Seafood Paradise by Jo Lim

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/1070800529640913/

Seafood platter by Jenni Chen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1046319758755657/

Ingredients:
-Broccoli ,carrots,potatoes,corn,prawn,flower crab. 
Seasoning the vegetables with garlic salt , chilli ground , butter, mix sesame seed with flakes seaweed for 10 minutes . 
- Sauce mix :
4 tbsp brown sugar 
4 tbsp soy sauce 
2 tbsp abalone sauce 
Mix well all .
- Put the vegetables in baking tray and add the prawns, flowers crab . Pour over the sauce mix . 
- Bake at 250 Celsius for 35 minutes in my oven