An ode to Mom and Dad

What inspired you to create this dish for the occasion?

I sometimes prepare this dish for my parents or during festive seasons. It’s quite easy to make— the prep time is around 20 to 30 minutes, and cooking takes only about 15 minutes. The only thing that requires extra preparation is the mashed potatoes.

Plus, everybody eats fish, especially salmon. Another option I considered is codfish, but it’s on the expensive side. That said, cod pairs well with lemon and thyme too, as their tangy and herbaceous notes complement the fatty texture of the fish.

That’s also why we included a side of carrots and paired the dish with Tutti Frutti, a refreshing drink made with pineapple, lychee, and strawberry. These elements help to cut through the richness, preventing it from feeling too jelak (overly heavy or cloying).

Many home cooks struggle with getting salmon just right—too dry or undercooked. What’s your foolproof method for achieving the perfect texture?

This depends on the size of your salmon fillet. People often slice it too thick, which increases the risk of it being undercooked. Cooking it just right comes with experience. Ideally, your salmon should be about 90% cooked, as long as it's fresh enough.

To check for freshness, look at its colour and texture. Fresh salmon should be bright in colour and not slimy to the touch. The belly is the best part, as it has the most fat, making it extra flavourful and tender.

At Happy Café (Level 1), enjoy the Lemon Thyme Salmon & Tutti Fruiti drink from their menu for $17.90 (Inclusive of GST)

Pan-Seared Salmon with Lemon ThyPanme Sauce and Mashed Potatoes

Salmon
Ingredients:
Salmon Fillets
Salt and Pepper
Olive Oil (or other cooking oil)

Preparation:
1 Wash and dry the salmon fillets. Lightly salt and pepper each side.
2 Heat a skillet on high. When hot, add some oil and place the fish skinside down.
3 Use a spatula to press the fillet for 20 seconds to sear the skin and prevent the edges from curling.
4 Reduce the heat to medium-low and cook for 3 to 4 minutes.
5 Flip the fillet to the other side and sear for 2 minutes per side. Lemon Thyme Sauce

Ingredients:
200g Shallots
2-3 pieces Bay Leaf (fresh or dry)
2-3 sprigs Fresh Thyme
2 Fresh Lemons
250g Salted Butter

Preparation:
1 Slice the shallot and sauté it in a saucepan with fresh thyme and bay leaf.
2 Once the shallot turns golden brown, add the cooking cream. Stir until it reaches a boil, then add lemon juice and mix well.  
3 Add salted butter to thicken the sauce, but do not let the creamy sauce split.
4 Once the butter has melted and is fully incorporated, turn off the heat.
    Mashed Potatoes

Ingredients:
1kg Russet Potatoes
450ml Cooking Cream
250g Salted Butter
Salt and Pepper
Preparation:

1 Add the potatoes and water to a large pot and boil over high heat until tender.
2 Drain the potatoes and mash until smooth. Gradually add butter and cream.
3 Season with salt and pepper.

What inspired you to create this dish for the occasion?

We chose this dish because it’s a classic family-style dish, meant to be shared by two to three people in the zi char style. It used to be a regular item on our menu, but now it’s available only as a seasonal special for Mother’s andFather’s Day.

Cereal prawn is often seen as a restaurant dish. What’s the biggest challenge a home cook might encounter, and what tips do you have for them?

Cooking the cereal oats is probably the trickiest part of the recipe. Before you start, make sure all your ingredients are prepped and ready to go. The curry leaves should be plucked, chili padi chopped, and Planta measured out precisely—too much, and the dish loses its crisp.

Once the Planta starts bubbling, you can’t stop the process, or the mixture will burn. The ingredients need to be added continuously. Keep a close watch on the heat when cooking, and use a timer if necessary. If the heat is too low, the cereal oats will turn out soggy; if it’s too high, they’ll burn, and you’ll have to start all over again.

Should we take the shells off? Some restaurants choose to leave them on.

At restaurants, prawns are usually served with the shell on for presentation, and because some customers enjoy sucking on the prawn heads. Keeping the shells on also enhances the sweetness of the prawns.

At Lucky Cafe, we usually remove the shells in case children might accidentally swallow them. To maintain the presentation, we butterfly them instead. If you’re preparing this at home, you can save the shells for prawn or seafood stock so they don’t go to waste.

What do you recommend pairing this dish with?

Since it already includes a protein, stir-fried vegetables in oyster sauce would be a great complement, especially since this dish is on the drier side. The sweet and savory flavors of the cereal prawn, with a hint of spice, also pair well with a refreshing glass of honey lemon drink.

If someone wants to prepare this meal ahead of time, what can they do to save time?

You can actually pre-cook the cereal oats and store them in an airtight container (after they’ve cooled down) for up to one to two weeks. The cereal mixture isn’t just great for prawns— it also works well with squid, chicken, or fish. Seabass and snapper are excellent choices.

At Lucky Cuisine (Level 3), savor the Singapore Cereal Prawns &
Honey Lemon drink for just $15.90 (inclusive of GST).

LUCKY CUISINE-Singapore Cereal Prawns

Golden Prawn
Ingredients
500g Prawns (de-shelled and deveined)
1 Egg
½ teaspoon Salt
¼ teaspoon Ground White Pepper
2 teaspoons Corn Flour
¼ cup Cooking Oil

Cereal Mix
60g Nestum Instant Cereal
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Ground White Pepper
½ teaspoon Milk Powder
½ teaspoon Curry Powder

Others
50g Butter
2 cloves Garlic (chopped)
20g Curry Leaves
2 Bird’s Eye Chilies
1 teaspoon cooking oil (use theremaining oil from pan-frying the battered prawns).

Preparation:
1 Combine the ingredients for the instant cereal mix and set aside.
2 Stir together the ingredients for the prawn coating (except for the oil) to create a batter. Add the prawns and coat evenly. If needed, gradually add cornstarch until the prawns are wellcoated. The batter should be thick but able to slowly drip off the prawns.
3 In a pan, add enough oil to cook the prawns. Heat to medium, and once the oil is hot, add the battered prawns.  Work in batches to avoid overcrowding the pan. Once the bottom of the prawns turns bright orange and the batter is cooked, flip them over and let them finish cooking. Remove from the pan and set aside. Double-fry before tossing with the cereal mix.
4 Using the same pan, remove theresidual oil until about a tablespoon remains.
5 Turn the heat back on to low-medium, and once hot, add the butter. Stir until the butter melts and starts to bubble. Add the garlic.

6 Add the curry leaves and stir-fry. Once fragrant, add the bird's eye chilies.
7 Add the instant cereal mix and stir-fry. The cereal will start absorbing the butter and turn into a toasty, golden shade. Continue stirring until the cereal reaches a uniform golden colour.
8 Add the prawns back to the pan and stir through. The cereal will start sticking to the prawns. Your cereal prawns are now ready to serve!

Make a reservation at +65 9873 4792. Lucky Cuisine and Happy Cafe are located at Gain City Megastore@Sungei Kadut, 71 Sungei Kadut Drive, Singapore 729577.