Monday, April 1, 2013


Recipe from my friend:
Hock Chai

Serve 4
Equipment needed: a stock pot , a sauce pan , an oven .


lobster 2 no ( above 1.2 kg)
water to boil ( able to cover whole lobster)

butter - 1/2 tbs
canned button mushroom - 1/2 can ( sliced)
yellow onions - 1 no ( diced)
capsicum - 1/2 no ( diced)
red chili - 1/2 no ( diced)
chicken ham - 100g ( diced)

canned Cream of Mushroom Soup - 1 can
water - 150 ml
yellow mustard - 1 tsp
Cheddar cheese slices - 6 slices
salt & pepper to taste
+++ roux +++ 
butter - 1 tbs
wheat flour - 1 1/2 tbs

Melt butter on pan n stir in flour and heat until thicken and slightly golden.

grated Parmesan cheese - 150g or more on your liking.

1) Preheat the Oven .Clean the lobsters and get ready
 all (A) , (B) , (C).

2) Boil lobsters in a stock pot at medium high flame for approximately 12 minutes. ( according to size), insert the
 lobsters when water is boiled, cover with lid.

3) Take out the boiled lobsters and set aside to cool it down.
After cooled use a chef knife's tip to cut from top , from head
to tail. Take out all meat and roe, set aside .
Bake the shells in preheated oven for 10 minutes.

To cook sauce :

4) Heat up a sauce pan at medium flame , put 1 tbs butter,
 saute mushrooms , onions capsicum and chilies for a while
to keep the crunchiness, set aside.

5) Pour the canned cream of mushroom soup and water,
bring it to boil , stir constantly.

6) Add in sauteed vegetables ,yellow mustards , cheese slices
and keep on stiring to prevent burn , adjust taste and thicken with roux then lastly add in the lobster roe and meat into it , bring it to boil the set aside.

7) Fill the cooked lobster fillings on the baked shells , top with grated Parmesan cheese on the lobster fillings and bake in a preheated oven at top heat 150 'c for 15 minutes. 

Serve hot ~

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