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SSH Recipes
Welcome to our collection of recipes which are easy and convenient to prepare with SSH premium sauces. Whether you're a seasoned chef or a home cook looking for ideas, our diverse range of recipes will inspire you to explore the possibilities that SSH sauces bring to your kitchen.
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Chilli Crab Sauce
Spicy Seafood Sauce
Black Pepper Sauce
Salted Egg Sauce
Stew Sauce
Festive
Singapore Chilli Crab
15 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Chilli Crab Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 7 Tbsp Tomato Sauce
- 1½ Tbsp Sugar
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Chilli Crab Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add the tomato sauce and simmer for 1 min. Add chilli padi if desired.
4. Add 1½ tbsp of sugar and stir, then cover with lid.
5. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
6. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
7. Add the cornstarch mixture to the sauce mixture and stir evenly.
8. Add the beaten egg and stir evenly.
9. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Chilli Crab Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 7 Tbsp Tomato Sauce
- 1½ Tbsp Sugar
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Chilli Crab Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add the tomato sauce and simmer for 1 min. Add chilli padi if desired.
4. Add 1½ tbsp of sugar and stir, then cover with lid.
5. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
6. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
7. Add the cornstarch mixture to the sauce mixture and stir evenly.
8. Add the beaten egg and stir evenly.
9. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Chilli Crab Kimchi Tteokbokki
20 mins / Serves 2-3
Ingredients:
- 400g Rice Cakes
- 100g Kimchi
- 230g SSH Chilli Crab Sauce
- 720ml Water
- 1 Egg
- 1 Tbsp Sugar
- 3 Stalks of Leek, Sliced
Directions:
1. Heat 230g SSH Chilli Crab Sauce with 720ml water and 1 tbsp sugar, then bring the mixture to a boil.
2. Add the rice cakes and cook for 10 mins, stirring occasionally, until the rice cake turns soft and the mixture thickens.
3. Add the kimchi, leek and egg, then continue stirring for approximately 5 mins.
4. Remove from heat and serve hot.
Note: Additionally, you may top with mozarella cheese and bake or melt over the stove for a creamier texture.
Ingredients:
- 400g Rice Cakes
- 100g Kimchi
- 230g SSH Chilli Crab Sauce
- 720ml Water
- 1 Egg
- 1 Tbsp Sugar
- 3 Stalks of Leek, Sliced
Directions:
1. Heat 230g SSH Chilli Crab Sauce with 720ml water and 1 tbsp sugar, then bring the mixture to a boil.
2. Add the rice cakes and cook for 10 mins, stirring occasionally, until the rice cake turns soft and the mixture thickens.
3. Add the kimchi, leek and egg, then continue stirring for approximately 5 mins.
4. Remove from heat and serve hot.
Note: Additionally, you may top with mozarella cheese and bake or melt over the stove for a creamier texture.
Chilli Crab Fried Rice
10 mins / Serves 2
Ingredients:
- 120g SSH Chilli Crab Sauce
- 400g Cooked Rice
- 1 Egg, Beaten
- 1 Egg Yolk
- 150g Luncheon Meat, Diced
- 3 Stalks Scallion, Chopped
- 1 Tsp Sugar
- 2 Tbsp Cooking Oil
Directions:
1. Heat oil and cook the beaten egg, removing it while still runny; set aside.
2. Heat oil and fry luncheon meat until crispy.
3. Add cooked rice, stirring and breaking it up.
4. Add sugar and pour in 120g SSH Chilli Crab Sauce, coating the rice.
5. Mix in scrambled egg, breaking it into pieces.
6. Spinkle scallion before remove from heat.
7. Serve hot.
Ingredients:
- 120g SSH Chilli Crab Sauce
- 400g Cooked Rice
- 1 Egg, Beaten
- 1 Egg Yolk
- 150g Luncheon Meat, Diced
- 3 Stalks Scallion, Chopped
- 1 Tsp Sugar
- 2 Tbsp Cooking Oil
Directions:
1. Heat oil and cook the beaten egg, removing it while still runny; set aside.
2. Heat oil and fry luncheon meat until crispy.
3. Add cooked rice, stirring and breaking it up.
4. Add sugar and pour in 120g SSH Chilli Crab Sauce, coating the rice.
5. Mix in scrambled egg, breaking it into pieces.
6. Spinkle scallion before remove from heat.
7. Serve hot.
Shrimp Bruschetta
20 mins / 6 slices
Ingredients:
- 12 Shrimps
- 100g SSH Chilli Crab/Stew Sauce
- 6 Slices Baguette
- ½ Red/Yellow Bell Pepper, Diced
- ½ Carrot, Diced
- 1 Tomato, Diced
- ½ Onion, Diced
- 1 Tbsp Cooking Oil
Chopped Herbs
- 1 Tbsp Lemon Juice
For Garnish:
- Coriander or Rosemary
Directions:
1. Heat oil, then sauté onions, bell peppers and carrots for 3-4 mins.
2. Add tomatoes and SSH Chilli Crab/Stew Sauce, then cook for 2-3 mins.
3. Pan fry shrimps for 2-3 minutes on each side, till cooked.
4. Add chopped herbs & sprinkle lemon juice over the shrimps.
5. Toast baguette slices & assemble them on a serving plate.
6. Spoon the vegetable mixture onto the baguette slices and then layer with shrimps on top.
7. Add garnish and serve.
Note: We toasted our baguette slices using an air fryer at 160°C for 3 minutes.
Ingredients:
- 12 Shrimps
- 100g SSH Chilli Crab/Stew Sauce
- 6 Slices Baguette
- ½ Red/Yellow Bell Pepper, Diced
- ½ Carrot, Diced
- 1 Tomato, Diced
- ½ Onion, Diced
- 1 Tbsp Cooking Oil
Chopped Herbs
- 1 Tbsp Lemon Juice
For Garnish:
- Coriander or Rosemary
Directions:
1. Heat oil, then sauté onions, bell peppers and carrots for 3-4 mins.
2. Add tomatoes and SSH Chilli Crab/Stew Sauce, then cook for 2-3 mins.
3. Pan fry shrimps for 2-3 minutes on each side, till cooked.
4. Add chopped herbs & sprinkle lemon juice over the shrimps.
5. Toast baguette slices & assemble them on a serving plate.
6. Spoon the vegetable mixture onto the baguette slices and then layer with shrimps on top.
7. Add garnish and serve.
Note: We toasted our baguette slices using an air fryer at 160°C for 3 minutes.
Butterfly Shrimp with Cheese
30 mins
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Cocktail Prawns (SSH Creation)
10 mins / 7 portions
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
Singapore Chilli Crab
15 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Spicy Seafood Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add chilli padi if desired.
4. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
5. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
6. Add the cornstarch mixture to the sauce mixture and stir evenly.
7. Add the beaten egg and stir evenly.
8. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Spicy Seafood Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add chilli padi if desired.
4. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
5. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
6. Add the cornstarch mixture to the sauce mixture and stir evenly.
7. Add the beaten egg and stir evenly.
8. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Spicy Seafood Sauce Pasta
10 mins / Serves 3-4
Ingredients:
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 400ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Egg, Beaten
- 1 Tbsp Cooking Oil
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium spicy seafood sauce and 400ml water to the pan and mix evenly.
5. Stir in the beaten egg, then stir in the cornstarch mixture.
6. Once the mixture thickens, toss in the pasta in and add the cooked prawns back to the pan and mix.
7. Remove from heat, garnish and serve.
Ingredients:
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 400ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Egg, Beaten
- 1 Tbsp Cooking Oil
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium spicy seafood sauce and 400ml water to the pan and mix evenly.
5. Stir in the beaten egg, then stir in the cornstarch mixture.
6. Once the mixture thickens, toss in the pasta in and add the cooked prawns back to the pan and mix.
7. Remove from heat, garnish and serve.
Clams in Spicy Seafood Sauce
35 mins
Ingredients:
- 180g Clams
- 60g SSH Premium Spicy Seafood Sauce
- 50g Water
- 1 Onion, Sliced
- 2 Tbsp Cooking Oil
- 1 Tbsp Salt
Directions:
1. Boil clams with 1 tbsp salt for 5-10 mins until the shells are open. Strain and rinse clams.
2. Heat oil, sauté onions until fragrant.
3. Pour in 60g SSH Spicy Seafood Sauce and 50g water.
4. Once boiled, stir in clams and cover with a lid for 2-3 mins.
Ingredients:
- 180g Clams
- 60g SSH Premium Spicy Seafood Sauce
- 50g Water
- 1 Onion, Sliced
- 2 Tbsp Cooking Oil
- 1 Tbsp Salt
Directions:
1. Boil clams with 1 tbsp salt for 5-10 mins until the shells are open. Strain and rinse clams.
2. Heat oil, sauté onions until fragrant.
3. Pour in 60g SSH Spicy Seafood Sauce and 50g water.
4. Once boiled, stir in clams and cover with a lid for 2-3 mins.
SSH Mini Pizza (Spicy Seafood Flavour)
10 mins (per batch)
Ingredients:
- SSH Premium Spicy Seafood Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Spicy Seafood Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Ingredients:
- SSH Premium Spicy Seafood Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Spicy Seafood Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Spicy Seafood Pasta
10-15 mins / 15-20 small portions
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Black Pepper Crab
15-20 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Black Pepper Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1½ tbsp Cornstarch
For Garnish:
- Fresh Coriander
Directions:
1. Dredge the crab in cornstarch.
2. Ensure oil fills ⅓ of the pan and fry the crab for 3 mins; set aside.
3. In a clean pan, combine 1 bottle of SSH Black Pepper Sauce (270g) and 50ml water, stirring evenly before heating.
4. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 10 mins.
5. Remove the lid, add garnish, and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Black Pepper Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1½ tbsp Cornstarch
For Garnish:
- Fresh Coriander
Directions:
1. Dredge the crab in cornstarch.
2. Ensure oil fills ⅓ of the pan and fry the crab for 3 mins; set aside.
3. In a clean pan, combine 1 bottle of SSH Black Pepper Sauce (270g) and 50ml water, stirring evenly before heating.
4. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 10 mins.
5. Remove the lid, add garnish, and serve.
Black Pepper Sauce Pasta
10 mins / Serves 3-4
Ingredients:
- 1 Bottle SSH Premium Black Pepper Sauce (270g)
- 200ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Tbsp Cooking Oil
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium black pepper sauce and 200 ml water to the pan and mix evenly.
5. Toss in the pasta in and add the cooked prawns and cook in low heat for 1-2 min.
6. Remove from heat, garnish and serve.
Ingredients:
- 1 Bottle SSH Premium Black Pepper Sauce (270g)
- 200ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Tbsp Cooking Oil
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium black pepper sauce and 200 ml water to the pan and mix evenly.
5. Toss in the pasta in and add the cooked prawns and cook in low heat for 1-2 min.
6. Remove from heat, garnish and serve.
Black Pepper Mushrooms
10 mins (per batch)
Ingredients:
- Portobello Mushrooms
- SSH Premium Black Pepper Sauce
For Garnish:
- Fresh Coriander
- Toasted Breadcrumbs
Optional:
- Pair with Black Pepper Pasta
Directions:
1. Clean the mushrooms using a damp paper towel and remove the stems.
2. Coat the mushrooms generously with SSH Premium Black Pepper Sauce using a pastry brush.
3. Place the mushrooms cap side down in an air fryer and cook for 4-5 minutes at 180°C, then flip the mushrooms using tongs and cook for an additional 4-5 minutes.
4. Elevate the dish by pairing it with Black Pepper Spaghetti. Simply twirl a modest portion of spaghetti and place it atop the mushrooms. (optional)
5. Garnish with toasted breadcrumbs and fresh coriander, then serve.
Note: Instead of an air fryer, you may also use an electric oven or grill.
Ingredients:
- Portobello Mushrooms
- SSH Premium Black Pepper Sauce
For Garnish:
- Fresh Coriander
- Toasted Breadcrumbs
Optional:
- Pair with Black Pepper Pasta
Directions:
1. Clean the mushrooms using a damp paper towel and remove the stems.
2. Coat the mushrooms generously with SSH Premium Black Pepper Sauce using a pastry brush.
3. Place the mushrooms cap side down in an air fryer and cook for 4-5 minutes at 180°C, then flip the mushrooms using tongs and cook for an additional 4-5 minutes.
4. Elevate the dish by pairing it with Black Pepper Spaghetti. Simply twirl a modest portion of spaghetti and place it atop the mushrooms. (optional)
5. Garnish with toasted breadcrumbs and fresh coriander, then serve.
Note: Instead of an air fryer, you may also use an electric oven or grill.
Black Pepper Chicken Chop
15 mins / Serves 1
Ingredients:
- 1 Pc Boneless Chicken Thigh
- 3 Stalks Asparagus, Sliced in Half
- ½ Bell Pepper, Sliced
- 2 Tbsp SSH Black Pepper Sauce
- 1 Tbsp Water
- 1 Tbsp Cooking Oil
Directions:
1. Heat oil over medium heat, then add the chicken thigh skin side down and pan fry for 5-6 mins.
2. Add the sliced asparagus and bell pepper into the pan, then flip the chicken and cook for another 5-6 mins.
3. Pour in 2 tbsp SSH Black Pepper Sauce and 1 tbsp water over the chicken and cook for 1 min.
4. Remove from heat and serve hot.
Ingredients:
- 1 Pc Boneless Chicken Thigh
- 3 Stalks Asparagus, Sliced in Half
- ½ Bell Pepper, Sliced
- 2 Tbsp SSH Black Pepper Sauce
- 1 Tbsp Water
- 1 Tbsp Cooking Oil
Directions:
1. Heat oil over medium heat, then add the chicken thigh skin side down and pan fry for 5-6 mins.
2. Add the sliced asparagus and bell pepper into the pan, then flip the chicken and cook for another 5-6 mins.
3. Pour in 2 tbsp SSH Black Pepper Sauce and 1 tbsp water over the chicken and cook for 1 min.
4. Remove from heat and serve hot.
Black Pepper Chicken with Bitter Gourd
15-20 mins
Ingredients:
- 250g Boneless Chicken, Cubed
- 120g Bitter Gourd, Sliced
- 60g SSH Black Pepper Sauce
- 60ml Water
- 3 Cloves Garlic, Minced
- 2 Tbsp Cooking Oil
For marinating chicken:
- 2 Tbsp SSH Marinade Sauce
Directions:
1. Marinate the chicken with 2 tbsp SSH Marinade Sauce for 10-15 mins.
2. Blanch the bitter gourd in a pot of water with a pinch of salt for 2 mins. Strain and set aside.
3. Heat oil and sauté garlic until fragrant. Then, add the marinated chicken and stir fry over medium heat for 3 mins.
4. Pour in 60g SSH Black Pepper Sauce and 60ml water, then cover with a lid and simmer for 5 mins.
5. Remove from heat and serve hot.
Ingredients:
- 250g Boneless Chicken, Cubed
- 120g Bitter Gourd, Sliced
- 60g SSH Black Pepper Sauce
- 60ml Water
- 3 Cloves Garlic, Minced
- 2 Tbsp Cooking Oil
For marinating chicken:
- 2 Tbsp SSH Marinade Sauce
Directions:
1. Marinate the chicken with 2 tbsp SSH Marinade Sauce for 10-15 mins.
2. Blanch the bitter gourd in a pot of water with a pinch of salt for 2 mins. Strain and set aside.
3. Heat oil and sauté garlic until fragrant. Then, add the marinated chicken and stir fry over medium heat for 3 mins.
4. Pour in 60g SSH Black Pepper Sauce and 60ml water, then cover with a lid and simmer for 5 mins.
5. Remove from heat and serve hot.
SSH Mini Pizza (Black Pepper Flavour)
10 mins (per batch)
Ingredients:
- SSH Premium Black Pepper Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Black Pepper Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Ingredients:
- SSH Premium Black Pepper Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Black Pepper Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Butterfly Shrimp with Cheese
30 mins
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Salted Egg Crab
10 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Salted Egg Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1 Handful Curry Leaves
- 1½ tbsp Cornstarch
Directions:
1. Heat oil and fry curry leaves until darkened; set aside.
2. Dredge the crab in cornstarch.
3. Ensure oil fills ⅓ of the pan and fry the crab for 2 mins; set aside.
4. In a clean pan, combine 1 bottle of SSH Salted Egg Sauce (270g) and 50ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 2 mins.
6. Remove the lid, add curry leaves, toss evenly, and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Salted Egg Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1 Handful Curry Leaves
- 1½ tbsp Cornstarch
Directions:
1. Heat oil and fry curry leaves until darkened; set aside.
2. Dredge the crab in cornstarch.
3. Ensure oil fills ⅓ of the pan and fry the crab for 2 mins; set aside.
4. In a clean pan, combine 1 bottle of SSH Salted Egg Sauce (270g) and 50ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 2 mins.
6. Remove the lid, add curry leaves, toss evenly, and serve.
Salted Egg Prawns
15 mins
Ingredients:
- 180g Prawns, Cleaned & Deveined
- 60g SSH Salted Egg Sauce
- 30ml Water
- 40g OKI Crispy Fried Chicken Coating*
- Cooking Oil (For frying)
- 2-3 Sprigs Curry Leaves
For Garnish:
- Fresh Parsley
Directions:
1. Pat dry prawns and coat with OKI Crispy Fried Chicken Coating.
2. Heat oil and fry curry leaves until darkened; set aside.
3. Deep fry prawns until golden brown; set aside.
4. In a clean pan, combine 60g SSH Salted Egg Sauce and 30ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the prawns and curry leaves and toss evenly for another 1 min.
6. Remove from heat, garnish then serve.
*Alternatively, use any other crispy deep fry powder or cornstarch as a substitute.
Ingredients:
- 180g Prawns, Cleaned & Deveined
- 60g SSH Salted Egg Sauce
- 30ml Water
- 40g OKI Crispy Fried Chicken Coating*
- Cooking Oil (For frying)
- 2-3 Sprigs Curry Leaves
For Garnish:
- Fresh Parsley
Directions:
1. Pat dry prawns and coat with OKI Crispy Fried Chicken Coating.
2. Heat oil and fry curry leaves until darkened; set aside.
3. Deep fry prawns until golden brown; set aside.
4. In a clean pan, combine 60g SSH Salted Egg Sauce and 30ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the prawns and curry leaves and toss evenly for another 1 min.
6. Remove from heat, garnish then serve.
*Alternatively, use any other crispy deep fry powder or cornstarch as a substitute.
Salted Egg Fried Rice
10 mins / Serves 2
Ingredients:
- 120g SSH Salted Egg Sauce
- 400g Cooked Rice
- 1 Egg, Beaten
- 1 Egg Yolk
- 1 Tbsp Minced Garlic
- 1 Stalk Scallion, Chopped
- 1 Tsp SSH Light Soya Sauce
- 1 Tsp Black Pepper
- 2 Tbsp Cooking Oil
Directions:
1. Mix rice with salt, 1 egg yolk and 1 tsp oil.
2. Heat oil and cook the beaten egg, removing it while still runny; set aside.
3. Heat more oil, sauté garlic until fragrant.
4. Add cooked rice, stirring and breaking it up.
5. Pour in 120g SSH Salted Egg Sauce, coating the rice.
6. Mix in 1 tsp soy sauce and the scrambled egg, breaking it into pieces.
7. Spinkle 1 tsp black pepper and scallion before remove from heat.
8. Serve hot.
Ingredients:
- 120g SSH Salted Egg Sauce
- 400g Cooked Rice
- 1 Egg, Beaten
- 1 Egg Yolk
- 1 Tbsp Minced Garlic
- 1 Stalk Scallion, Chopped
- 1 Tsp SSH Light Soya Sauce
- 1 Tsp Black Pepper
- 2 Tbsp Cooking Oil
Directions:
1. Mix rice with salt, 1 egg yolk and 1 tsp oil.
2. Heat oil and cook the beaten egg, removing it while still runny; set aside.
3. Heat more oil, sauté garlic until fragrant.
4. Add cooked rice, stirring and breaking it up.
5. Pour in 120g SSH Salted Egg Sauce, coating the rice.
6. Mix in 1 tsp soy sauce and the scrambled egg, breaking it into pieces.
7. Spinkle 1 tsp black pepper and scallion before remove from heat.
8. Serve hot.
Salted Egg Sauce Pasta
10 mins / Serves 3-4
Ingredients:
- 1 Bottle SSH Premium Salted Egg Sauce (270g)
- 200ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Tbsp Cooking Oil
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium salted egg sauce and 200 ml water to the pan and mix evenly.
5. Toss in the pasta in and add the cooked prawns and cook in low heat for 1-2 min.
6. Remove from heat, garnish and serve.
Ingredients:
- 1 Bottle SSH Premium Salted Egg Sauce (270g)
- 200ml Water
- 250g Pasta (Uncooked)
- 12 Pcs Prawns
- 1 Tbsp Cooking Oil
For Garnish:
- Coriander
Directions:
1. Cook pasta according to the package, then strain.
2. Heat up a pan then add 1 tbsp of cooking oil.
3. Fry prawns in high heat, for 1 min on each side; set aside.
4. Add 1 bottle SSH premium salted egg sauce and 200 ml water to the pan and mix evenly.
5. Toss in the pasta in and add the cooked prawns and cook in low heat for 1-2 min.
6. Remove from heat, garnish and serve.
Rice Cooker Seafood Stew
40 mins / Serves 3-4
Ingredients:
- 300g Clams
- 150g Squid
- 200g Prawns
- 50g White Onion, Diced
- 1 Tomato, Quartered
- 100g Carrot, Chopped
- 80g Celery, Chopped
- 270g SSH Stew Sauce
- 350g Water
Directions:
1. Heat a pan, add a small amount of cooking oil and stir-fry onions for 2-3 minutes.
2. Add the onions into a rice cooker, along with the tomato, carrot, celery, sauce and water.
3. Mix them. Close the lid and cook for 20 minutes.
4. Add the clams, then cook for another 10 minutes.
5. Add the squid and prawns, then cook for 2-3 minutes.
6. Serve hot and pair with bread
Ingredients:
- 300g Clams
- 150g Squid
- 200g Prawns
- 50g White Onion, Diced
- 1 Tomato, Quartered
- 100g Carrot, Chopped
- 80g Celery, Chopped
- 270g SSH Stew Sauce
- 350g Water
Directions:
1. Heat a pan, add a small amount of cooking oil and stir-fry onions for 2-3 minutes.
2. Add the onions into a rice cooker, along with the tomato, carrot, celery, sauce and water.
3. Mix them. Close the lid and cook for 20 minutes.
4. Add the clams, then cook for another 10 minutes.
5. Add the squid and prawns, then cook for 2-3 minutes.
6. Serve hot and pair with bread
Shrimp Enchiladas
35 mins / Serves 4
Ingredients:
- 12-16 Shrimps, Peeled & Deveined
- 150g SSH Stew Sauce
- 100g Water
- 4 Medium Flour Tortillas
- 80g Grated Melting Cheese (e.g. Mozzarella)
- ½ Red Bell Pepper, Chopped
- ½ Onion, Diced
- ½ Carrot, Diced
- 1 Tbsp Cooking Oil
For Garnish:
- Chopped Coriander
Directions:
1. Heat oil, add onions, carrots and bell peppers, then cook for 5 mins.
2. Add the shrimps and cook for 5 mins till they turn pink.
3. Mix 150g SSH Stew Sauce with 100g water, then spread a thin layer of the sauce mixture over a baking dish.
4. Spoon the cooked shrimps and vegetables into the tortilla, sprinkle with some cheese and roll firmly, then lay on the baking dish.
5. Pour the sauce mixture over the tortilla rolls in the baking dish, then top with the remaining cheese.
6. Bake at 180°C for 20-25 mins until the cheese has melted.
7. Garnish with chopped coriander, then serve.
Note: You may use an air fryer to prepare this dish. Simply place the enchiladas in aluminium foil-lined air fryer baskets and air fry at 180°C for 8-10 mins.
Ingredients:
- 12-16 Shrimps, Peeled & Deveined
- 150g SSH Stew Sauce
- 100g Water
- 4 Medium Flour Tortillas
- 80g Grated Melting Cheese (e.g. Mozzarella)
- ½ Red Bell Pepper, Chopped
- ½ Onion, Diced
- ½ Carrot, Diced
- 1 Tbsp Cooking Oil
For Garnish:
- Chopped Coriander
Directions:
1. Heat oil, add onions, carrots and bell peppers, then cook for 5 mins.
2. Add the shrimps and cook for 5 mins till they turn pink.
3. Mix 150g SSH Stew Sauce with 100g water, then spread a thin layer of the sauce mixture over a baking dish.
4. Spoon the cooked shrimps and vegetables into the tortilla, sprinkle with some cheese and roll firmly, then lay on the baking dish.
5. Pour the sauce mixture over the tortilla rolls in the baking dish, then top with the remaining cheese.
6. Bake at 180°C for 20-25 mins until the cheese has melted.
7. Garnish with chopped coriander, then serve.
Note: You may use an air fryer to prepare this dish. Simply place the enchiladas in aluminium foil-lined air fryer baskets and air fry at 180°C for 8-10 mins.
Shrimp Bruschetta
20 mins / 6 slices
Ingredients:
- 12 Shrimps
- 100g SSH Chilli Crab/Stew Sauce
- 6 Slices Baguette
- ½ Red/Yellow Bell Pepper, Diced
- ½ Carrot, Diced
- 1 Tomato, Diced
- ½ Onion, Diced
- 1 Tbsp Cooking Oil
Chopped Herbs
- 1 Tbsp Lemon Juice
For Garnish:
- Coriander or Rosemary
Directions:
1. Heat oil, then sauté onions, bell peppers and carrots for 3-4 mins.
2. Add tomatoes and SSH Chilli Crab/Stew Sauce, then cook for 2-3 mins.
3. Pan fry shrimps for 2-3 minutes on each side, till cooked.
4. Add chopped herbs & sprinkle lemon juice over the shrimps.
5. Toast baguette slices & assemble them on a serving plate.
6. Spoon the vegetable mixture onto the baguette slices and then layer with shrimps on top.
7. Add garnish and serve.
Note: We toasted our baguette slices using an air fryer at 160°C for 3 minutes.
Ingredients:
- 12 Shrimps
- 100g SSH Chilli Crab/Stew Sauce
- 6 Slices Baguette
- ½ Red/Yellow Bell Pepper, Diced
- ½ Carrot, Diced
- 1 Tomato, Diced
- ½ Onion, Diced
- 1 Tbsp Cooking Oil
Chopped Herbs
- 1 Tbsp Lemon Juice
For Garnish:
- Coriander or Rosemary
Directions:
1. Heat oil, then sauté onions, bell peppers and carrots for 3-4 mins.
2. Add tomatoes and SSH Chilli Crab/Stew Sauce, then cook for 2-3 mins.
3. Pan fry shrimps for 2-3 minutes on each side, till cooked.
4. Add chopped herbs & sprinkle lemon juice over the shrimps.
5. Toast baguette slices & assemble them on a serving plate.
6. Spoon the vegetable mixture onto the baguette slices and then layer with shrimps on top.
7. Add garnish and serve.
Note: We toasted our baguette slices using an air fryer at 160°C for 3 minutes.
SSH Mini Pizza
10 mins (per batch)
Ingredients:
- SSH Stew Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Stew Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Ingredients:
- SSH Stew Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Stew Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Butterfly Shrimp with Cheese
30 mins
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Ingredients:
- 6 Large Shrimps
- 30g Grated Cheese
- 120g SSH Chilli Crab/ Black Pepper/Stew Sauce
For Garnish:
- Fresh Coriander
Directions:
1. Butterfly the shrimps and devein them.
2. Marinate the shrimps with 60g SSH Chilli Crab/Black Pepper/Stew Sauce for 15 mins.
3. Arrange the shrimps with the cut side facing up, spoon about ½ tbsp or 10g of the remaining sauce on each prawn, then top with cheese.
4. Bake at 200°C for 12 mins or air fry at 200°C for 5 min.
5. Remove from heat, garnish and serve.
Note: You may also choose to grill or barbeque them.
Cocktail Prawns - SSH Version
10 mins / 7 portions
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
Spicy Cucumber Bites
5-10 mins
Ingredients:
- SSH Premium Chilli Crab Sauce
- Cucumber
- Sliced Bread
For Garnish:
- Fresh Rosemary
- Toasted Breadcrumbs
Directions:
1. Heat Up 100g of SSH Premium Chilli Crab Sauce with 30g of water.
2. Once the sauce reaches a boil, remove from heat and let it cool.
3. Slice the cucumber into your desired shape, removing the seeds and ensuring a hole in the middle for sauce filling later.
4. Slice the bread into your preferred shape, then toast it.
5. Assemble the cucumber slice on top of the bread, then carefully fill the cucumber hole with the sauce mixture.
6. Garnish with toasted breadcrumbs and fresh rosemary, then serve.
Tip: For crunchy cucumbers, salt your cucumber slices for approximately 5 minutes, then rinse with cold water and drain.
Caution: Brace yourself for a spicy kick from this dish!
(Use our Chilli Crab Sauce – Less Spicy for a milder option)
Ingredients:
- SSH Premium Chilli Crab Sauce
- Cucumber
- Sliced Bread
For Garnish:
- Fresh Rosemary
- Toasted Breadcrumbs
Directions:
1. Heat Up 100g of SSH Premium Chilli Crab Sauce with 30g of water.
2. Once the sauce reaches a boil, remove from heat and let it cool.
3. Slice the cucumber into your desired shape, removing the seeds and ensuring a hole in the middle for sauce filling later.
4. Slice the bread into your preferred shape, then toast it.
5. Assemble the cucumber slice on top of the bread, then carefully fill the cucumber hole with the sauce mixture.
6. Garnish with toasted breadcrumbs and fresh rosemary, then serve.
Tip: For crunchy cucumbers, salt your cucumber slices for approximately 5 minutes, then rinse with cold water and drain.
Caution: Brace yourself for a spicy kick from this dish!
(Use our Chilli Crab Sauce – Less Spicy for a milder option)
SSH Mini Pizza (Black Pepper/Spicy Seafood Flavour)
10 mins (per batch)
Ingredients:
- SSH Premium Black Pepper/Spicy Seafood Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Black Pepper/Spicy Seafood Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Ingredients:
- SSH Premium Black Pepper/Spicy Seafood Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Premium Black Pepper/Spicy Seafood Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
SSH Mini Pizza
10 mins (per batch)
Ingredients:
- SSH Stew Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Stew Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Ingredients:
- SSH Stew Sauce
- Sliced Bread (As the pizza base)
- Shredded Mozzarella Cheese
- Finely Diced Mushrooms
- Finely Diced Tomatoes
For Garnish:
- Mixed Herbs
Directions:
1. Using a cookie cutter, create small shapes from each sliced bread. (Each slice yields 4 mini pizza bases.)
2. Spread approximately 1 teaspoon of SSH Stew Sauce on each mini pizza base.
3. Add finely diced tomatoes and mushrooms, then top with cheese.
4. Cook with in air fryer at 180°C for 5 mins.
5. Sprinkle with Mixed Herbs and serve.
Note : For this recipe, we used an air fryer. Alternatively, you may also use an oven or toaster.
Spicy Seafood Pasta
10-15 mins / 15-20 small portions
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Black Pepper Mushrooms
10 mins (per batch)
Ingredients:
- Portobello Mushrooms
- SSH Premium Black Pepper Sauce
For Garnish:
- Fresh Coriander
- Toasted Breadcrumbs
Optional:
- Pair with Black Pepper Pasta
Directions:
1. Clean the mushrooms using a damp paper towel and remove the stems.
2. Coat the mushrooms generously with SSH Premium Black Pepper Sauce using a pastry brush.
3. Place the mushrooms cap side down in an air fryer and cook for 4-5 minutes at 180°C, then flip the mushrooms using tongs and cook for an additional 4-5 minutes.
4. Elevate the dish by pairing it with Black Pepper Spaghetti. Simply twirl a modest portion of spaghetti and place it atop the mushrooms. (optional)
5. Garnish with toasted breadcrumbs and fresh coriander, then serve.
Note: Instead of an air fryer, you may also use an electric oven or grill.
Ingredients:
- Portobello Mushrooms
- SSH Premium Black Pepper Sauce
For Garnish:
- Fresh Coriander
- Toasted Breadcrumbs
Optional:
- Pair with Black Pepper Pasta
Directions:
1. Clean the mushrooms using a damp paper towel and remove the stems.
2. Coat the mushrooms generously with SSH Premium Black Pepper Sauce using a pastry brush.
3. Place the mushrooms cap side down in an air fryer and cook for 4-5 minutes at 180°C, then flip the mushrooms using tongs and cook for an additional 4-5 minutes.
4. Elevate the dish by pairing it with Black Pepper Spaghetti. Simply twirl a modest portion of spaghetti and place it atop the mushrooms. (optional)
5. Garnish with toasted breadcrumbs and fresh coriander, then serve.
Note: Instead of an air fryer, you may also use an electric oven or grill.
Singapore Chilli Crab
(Chilli Crab Sauce)
15 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Chilli Crab Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 7 Tbsp Tomato Sauce
- 1½ Tbsp Sugar
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Chilli Crab Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add the tomato sauce and simmer for 1 min. Add chilli padi if desired.
4. Add 1½ tbsp of sugar and stir, then cover with lid.
5. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
6. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
7. Add the cornstarch mixture to the sauce mixture and stir evenly.
8. Add the beaten egg and stir evenly.
9. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Chilli Crab Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 7 Tbsp Tomato Sauce
- 1½ Tbsp Sugar
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Chilli Crab Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add the tomato sauce and simmer for 1 min. Add chilli padi if desired.
4. Add 1½ tbsp of sugar and stir, then cover with lid.
5. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
6. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
7. Add the cornstarch mixture to the sauce mixture and stir evenly.
8. Add the beaten egg and stir evenly.
9. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Singapore Chilli Crab
(Spicy Seafood Sauce)
15 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Spicy Seafood Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add chilli padi if desired.
4. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
5. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
6. Add the cornstarch mixture to the sauce mixture and stir evenly.
7. Add the beaten egg and stir evenly.
8. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Premium Spicy Seafood Sauce (270g)
- 500ml Water
- 1 Tbsp Cooking Oil
- 1 Egg, Beaten
- ½ or 1 Chilli Padi, Chopped (Optional)
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Coriander
Directions:
1. In a wok, heat 1 tbsp of cooking oil over medium heat until simmered.
2. Add 1 bottle of SSH Premium Spicy Seafood Sauce and 500g of water, stirring continuously until the sauce is heated up.
3. Add chilli padi if desired.
4. Once boiled, add the crab and cover with a lid for approximately 5 mins. Stir and turn occasionally.
5. Remove the crab and place it on a serving plate once the crab is cooked and has turned orange in colour.
6. Add the cornstarch mixture to the sauce mixture and stir evenly.
7. Add the beaten egg and stir evenly.
8. Drizzle the sauce mixture over the crab, garnish with coriander and serve.
Black Pepper Crab
15-20 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Black Pepper Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1½ tbsp Cornstarch
For Garnish:
- Fresh Coriander
Directions:
1. Dredge the crab in cornstarch.
2. Ensure oil fills ⅓ of the pan and fry the crab for 3 mins; set aside.
3. In a clean pan, combine 1 bottle of SSH Black Pepper Sauce (270g) and 50ml water, stirring evenly before heating.
4. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 10 mins.
5. Remove the lid, add garnish, and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Black Pepper Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1½ tbsp Cornstarch
For Garnish:
- Fresh Coriander
Directions:
1. Dredge the crab in cornstarch.
2. Ensure oil fills ⅓ of the pan and fry the crab for 3 mins; set aside.
3. In a clean pan, combine 1 bottle of SSH Black Pepper Sauce (270g) and 50ml water, stirring evenly before heating.
4. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 10 mins.
5. Remove the lid, add garnish, and serve.
Salted Egg Crab
10 mins / Serves 4
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Salted Egg Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1 Handful Curry Leaves
- 1½ tbsp Cornstarch
Directions:
1. Heat oil and fry curry leaves until darkened; set aside.
2. Dredge the crab in cornstarch.
3. Ensure oil fills ⅓ of the pan and fry the crab for 2 mins; set aside.
4. In a clean pan, combine 1 bottle of SSH Salted Egg Sauce (270g) and 50ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 2 mins.
6. Remove the lid, add curry leaves, toss evenly, and serve.
Ingredients:
- 700g - 1.3kg Mud Crab, Washed & Chopped
- 1 Bottle SSH Salted Egg Sauce (270g)
- 50ml Water
- 250ml Cooking Oil (For frying crab)
- 1 Handful Curry Leaves
- 1½ tbsp Cornstarch
Directions:
1. Heat oil and fry curry leaves until darkened; set aside.
2. Dredge the crab in cornstarch.
3. Ensure oil fills ⅓ of the pan and fry the crab for 2 mins; set aside.
4. In a clean pan, combine 1 bottle of SSH Salted Egg Sauce (270g) and 50ml water, stirring evenly before heating.
5. Cook the sauce mixture over medium heat for about 2 mins, then add the crab, toss evenly, and cover with a lid for 2 mins.
6. Remove the lid, add curry leaves, toss evenly, and serve.
Spicy Seafood Pasta
10-15 mins / 15-20 small portions
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Ingredients:
- 1 Bottle of SSH Premium Spicy Seafood Sauce (270g)
- 250g Pasta (Uncooked)
- 400g Water
- 1 Egg, Beaten
- Prawns, Cooked
- Cherry Tomatoes, Halved
- Lime or Lemon Slices
Cornstarch Mixture:
- 1 Tbsp Cornstarch
- 1 Tbsp Water
For Garnish:
- Fresh Rosemary
Directions:
1. Boil 250g Pasta according to the package instructions.
2. Heat Up 270g of SSH Premium Spicy Seafood Sauce with 400g of water.
3. Once the sauce reaches a boil, add the cooked pasta and mix.
4. Slowly add beaten egg while stirring.
5. Add the cornstarch mixture and stir until the sauce mixture has thickened.
6. Twirl a small portion of spaghetti and place it into the cocktail glasses.
7. Assemble the prawn, tomatoes and lemon or lime slices, then garnish with fresh rosemary and serve.
Cocktail Prawns - SSH Version
10 mins / 7 portions
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
Ingredients:
- 1 bottle of SSH Premium Chilli Crab Sauce (270g)
- 50ml Gin
- 50ml Water
- 25ml Lime Juice
- 21 Prawns (Head & shell removed, deveined)
For Garnish:
- Lime slices
- Tri-Colour Capsicums (finely chopped)
Directions:
1. Heat up 1 bottle of SSH Premium Chilli Crab Sauce.
2. Add 50ml water and cook until it reaches a boil.
3. Remove from heat and let it cool down.
4. Blanch prawns for 1-2 minutes, then transfer to a bowl of ice water.
5. Drain the prawns once they have cooled down.
6. Combine Gin and Lime Juice with the sauce mixture.
7. Fill the mixture into the cocktail glasses, assemble the chilled prawn and lime slice, and top each glass with a spoonful of finely chopped capsicums in the middle for a burst of colour and flavour, then serve.
(Recommended: 40-50g of sauce and 3 prawns per glass)
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