Sayor Lodeh

Ingredients:

300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa

2  stalks lemon grass
1 thumb-sized piece galangal

Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste

1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt

Method:
1.  Clean and cut vegetables into small pieces.
2.  Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3.  Blend all spice paste ingredients together and mix with the chilli paste.
4.  Heat oil in wok and fry blended spice paste till fragrant and set aside.
5.  Bring 1.5 litres water to a boil.  Add the crushed galangal, serai and all the vegetables.
6.  When vegetables are almost cooked, add the fried spice paste and mix well.
7.  Add the thick coconut milk and evaporated milk.  Season with salt according to taste.
8.  Lastly add in the fried taukwa.

Brinjal Pachri

Ingredients:

300g green brinjals

1 big onion, sliced

2 cloves garlic, ground

1.5 cm piece ginger, ground

1 tbsp chilli powder

1/2 tsp tumeric powder

1 egg-sized tamarind

300ml water

4 tbsp oil

Whole Spices:

2.5 cm piece cinnamon

2 cloves

2 cardamons

Seasoning:

1 tbsp sugar

1 tsp salt

Method:

1.  Cut brinjals into halves and then each piece in twos.  Soak in salt water for half an hour and rinse before using.

2.  Knead tamarind with 1 bowl water and strain out juice.

3.  Heat 4 tbsp oil in pan and fry the sliced onion until soft and brown.

4.  Add whole spices, ground garlic and ginger, tumeric and chilli powder.  Fry until fragrant.

5.  Add tamarind juice and seasoning to taste.  Add brinjals and simmer till soft and gravy is thick.

Uncle Jimmy’s Fried Mushrooms

Ingredients:

15 pieces fresh Shitake mushrooms

2 big onions, sliced

5 cloves garlic, minced

2 fresh red chillies, sliced

2 tbsp cooking oil

Seasoning:

2 tbsp oyster sauce

1/2 tbsp dark soya sauce

1 tbsp sugar

1/2 cup water

Method:

1.  Rinse mushrooms, remove stalks and cut each piece into 3 slices.

2.   Heat oil in wok,  saute minced garlic till fragrant, add sliced onions and fry till onions are soft.

3.  Add sliced red chillies, mushrooms, seasoning and 1/2 cup water.

4.  Continue to fry till mushrooms are cooked, adding more water if necessary.

Jackfruit Curry

Ingredients:

1 kg unripe jackfruit

150g fresh prawns, shelled

300ml thick coconut milk

600ml diluted coconut milk

1/2 cup cooking oil

1 tsp salt

Ingredients to blend:

 150g dried prawns, soaked

1 stalk lemon grass, sliced

4 fresh red chillies

4 dried chillies, soaked

8 shallots

2 buah keras (candlenuts)

1/2 tbsp belachan (shrimp paste)

1/2 tsp tumeric powder

Method:

1.  Remove skin of  jackfruit leaving pith and pulp with seeds intact.  Cut into large chunks.  ( Rub jackfruit with a little oil as it is cut to prevent sap from oozing out).  Boil jackfruit in salted water for 10-15 minutes or until the fruit is tender.  Drain and rinse with cold water.

2.   Heat oil in wok over medium heat.  Fry blended ingredients till fragrant.  Add diluted coconut milk and jackfruit and simmer for 10-15 minutes.

3.  Add prawns and simmer for 2 minutes.  Add in thick coconut milk and season with salt to taste.

Eggplant With Dried Prawn Sambal

Ingredients:

4 slender eggplants

5 tbsp cooking oil

juice of 1 lime

Ingredients to blend:

1 heaped tbsp dried prawns

2 tomatoes

4 fresh red chillies

5 chilli padi

5 shallots

1 clove garlic

1 tsp belachan, toasted

Seasoning:

1 tsp sugar

1 tbsp light soya sauce

Method:

1.  Wash eggplants and cut each into 3 pieces across and half lengthwise.  Heat 2 tbsp oil in a wok.  Put in the eggplants and cook over low heat, stirring occasionally until they are cooked through.  

2.  Wash and toast dried prawns for 5 minutes.  Blend till fine and set aside.

3.  Blend the chillies, garlic, shallots, tomatoes and belachan to a fine paste.

4.  Heat 3 tbsp cooking oil in wok and stir-fry the blended ingredients over medium heat for 5 minutes.  Add the dried prawns and stir-fry till cooked and fragrant.  Add lime juice and adjust seasoning according to taste.  If mixture is dry, add a little water.

5.  When mixture is cooked, add in the fried eggplants and stir-fry for a while. 

Seafood Beancurd

Ingredients:

3 rolls Japanese beancurds

150g small shrimps, shelled

1 squid, cut into rings

meat of 1 steamed crab

50g mixed peas

1 red chilli, sliced

2 egg whites

Seasoning:

250ml chicken stock

2 tbsp chinese rice wine

1 tsp sesame oil

1 tsp oyster sauce

a dash of pepper

a pinch of salt

Thickening:

2 tsp cornflour

1 tbsp water

Method:

1.  Shell shrimps, devein and wash clean.  Wash sotong and cut into rings.

2.  Cut beancurds into 2cm pieces,  deep-fry till golden brown.  Remove and place them on a serving plate.

3.  Bring 250ml stock to a boil.  Add in the seasoning, shrimps, sotong rings and crab meat.  Add in the mixed peas and sliced red chillies.  Thicken with thickening solution.

4.  Turn off heat, pour in the egg whites.  Stir mixture briefly and pour over the fried beancurds.

Braised Sea Cucumber With Mushrooms

Ingredients:

1 pre-soaked sea cucumber (approx 300g)

8 dried shitake mushrooms, soaked

1 small can button mushrooms

1 packet enoki mushrooms

200g broccoli, cut into florets

2 slices ginger

1 stalk spring onion

1 tbsp chinese rice wine

300ml water

Seasoning:

1 tbsp ginger wine

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sesame oil

1 tsp sugar

500ml water

Thickening:

2 tsp cornflour

1 tbsp water

Method:

1.  Place sea cucumber in a pot.  Add in the spring onion, ginger slices, rice wine and 300ml water.  Boil sea cucumber for 15-20 minutes to remove the fishy odour.  Remove sea cucumber and cut into pieces.

2.  Boil a pot of water with a pinch of salt and 1 tsp oil.  When water is boiling, blanch the mushrooms and broccoli separately.  Remove and drain well.

3.  Place the sea cucumber, shitake mushrooms and 500ml water in a pot.  Add in the seasoning and braise over low heat till gravy is quick dry.  Adjust seasoning according to taste and add in the blanched button mushrooms, enoki mushrooms and broccoli.

4.  Thicken with thickening solution.  Stir well and dish up.

Sambal Goreng Taugeh

Ingredients:

300g taugeh (bean sprouts)

1 piece taukwa (bean curd)

10 stalks chives (optional)

2 tomatoes, quartered

1 stalk serai, crushed

300 prawns

4 tbsp cooking oil

salt and pepper to taste

1 tbsp lime juice (optional)

Ingredients to blend:

10 dried chillies

10 shallots

1 clove garlic

1/2 tsp belachan

Method:

1.  Cut taukwa into cubes and fry till brown.  Cut chives (koo chai) into 2 cm lengths.

2.  Heat oil in wok and fry the blended ingredients till fragrant. 

3.  Add in the crushed serai, prawns and seasoning.  Fry until prawns are cooked.

4.  Add in fried taukwa, taugeh, tomatoes and koo chai.  Stir-fry for 3 minutes and dish up.

Crispy Fried Tofu

Ingredients:

300g fish paste

300g prawn paste

4 pieces firm toufu (400g)

1 piece sole fish, toasted

30g carrot

30g water chestnuts

2 stalks coriander

1 tbsp cornflour

For coating:

1 egg, beaten

some rice flour or cornflour

Seasoning:

1 tsp salt

1 tsp sugar

1/2 tsp pepper

few drops of sesame oil

Method:

1.  Mince carrots, water chestnuts and coriander.  Toast and pound sole fish till fine.

2.  Mix the fish paste and prawn paste together and smash till a sticky paste is formed.  Add in the smashed toufu, minced vegetables,  pounded sole fish, seasoning and cornflour and mix well.  (Add a bit more cornflour if mixture is too soft).

3.  Pour into a shallow square tray lined with foil or plastic and steam for about 15 minutes or until cooked.  Leave to cool and cut into finger length strips.

4.  Heat up enough oil in a wok, dip tofu strips into beaten eggs and coat with some rice flour or cornflour and deep-fry till crispy.

5.  Serve with Peanut Candy Chilli Sauce.

Ingredients for Chilli Sauce:

200ml Thai Sweet Chill Sauce

5 pieces peanut candy, crushed

Method:

1.  Combine chilli sauce with crushed peanut candy and mix well.

Fried Mushrooms With Oats

Ingredients A:

250g abalone mushrooms

Batter Ingredients:

180g plain flour

30g rice flour

2 tbsp custard powder

2 tsp baking powder

some water

Ingredients B:

50g butter

2 egg yolks

1/2 tbsp sugar

1/2 tsp salt

8 chilli padi

2 sprigs curry leaves

6 tbsp cooking oats

Method:

1. Wash mushrooms, pat dry and tear into small pieces.

2.  Sieve flour, rice flour, custard powder and baking powder together.  Add in enough water to form a batter of dropping consistency.

3.  Dip mushroom pieces into batter and deep-fry in hot oil till golden.  Drain off excess oil.

4.  Heat wok, add butter and heat over medium heat till butter dissolves.  Add curry leaves, chilli padi, sugar and salt and fry till fragrant.

5.  Lower heat, gradually pour in beaten egg yolks from a height.  Stir quickly with a pair of chopsticks till egg shreds are formed.  Add in fried mushroom fritters and oats. Stir well and dish up.

Fried Sugar Snap Peas with Mushrooms

Ingredients:

15 pieces sugar snap peas

5 babycorns

5 pieces fresh shitake mushrooms

1 bunch fresh enoki mushrooms

10 button mushrooms (canned)

10 straw mushrooms (canned)

1/2 small carrot (sliced)

20g abalone mushrooms

2 cloves garlic, sliced

1 tbsp oil

Seasoning:

1 tsp oyster sauce

1 tsp salt

1 tsp sugar

Thickening:

1 tsp cornflour

1 tbsp water

Method:

1.  Blanch all ingredients briefly in boiling water.  Remove and drain.

2.  Heat wok with oil and fry garlic till fragrant.  Add in all other ingredients and seasoning and stir-fry till well mixed.  Sprinkle with a little water and bring to a quick boil. Thicken with cornstarch solution.

Fried Cauliflower & Broccoli with Mushrooms

Ingredients:

100g broccoli

100g cauliflower

30g carrots

8 button mushrooms

8 straw mushrooms

15 gingko nuts

5 slices ginger

Seasoning:

11/2 tbsp oyster sauce

1/2 tsp salt

1/4 tsp sesame oil

1/8 tsp pepper

1 rice bowl water

Thickening:

1 tsp cornflour

1 tbsp water

Method:

1.  Cut broccoli and cauliflower into bit-size pieces, rinse and blanch in boiling salted water for a second. remove and drain well.

2.  Heat 2 tbsp oil and fry ginger slices till fragrant, add in gingko nuts, carrots and mushrooms.  Stir-fry till aromatic.

3.  Add in water and seasoning.  Bring to a boil, lower heat and simmer until the gravy is almost thick.  Add in blanched broccoli and cauliflower pieces, stir-fry for a while then thicken with a little cornflour solution.

Preserved Radish Omelette

Ingredients:

60g chai por (preserved radish)

100g long beans

2 cloves garlic

1 red chilli, sliced

3 eggs

 4 tbsp cooking oil

1 tsp light soya sauce

1/2 tsp sesame oil

1/4 tsp pepper

Method:

1.  Wash and cut long beans into thin rings, mince garlic, wash preserved radish and squeeze dry.

2.  Beat eggs well with a fork, adding seasoning ingredients.  Mix well and set aside.

3.   Heat wok with 2 tbsp oil and stir-fry minced garlic and preserved radish till fragrant.  Remove and stir into the beaten eggs.  

4.  Heat wok with remaining 2 tbsp oil and stir-fry the long beans and sliced red chillies for 5 minutes.  Pour in the egg mixture and cook over low heat until slightly brown.  Turn over and cook other side until slightly brown.

Sambal Kankong

Ingredients:

500g water convolvulus (kankong)

3-4 tbsp cooking oil

50g dried prawns, soaked & chopped

Spice Paste:

5 fresh red chillies

5 dried chillies

12 shallots

1 clove garlic

4 buah keras (candlenuts)

1 tsp belachan, toasted

1 tsp ikan bilis stock granules

 salt to taste

Method:

1.  Wash kangkong and snap the stalks at 2-4 leaves intervals, discarding the thicker parts of the stalks.

2.  Heat oil in a wok and fry the chopped dried prawns until fragrant.  Remove and set aside.

3.  In the same oil, saute the spice paste until fragrant.  Add in the kangkong and  stir-fry till kangkong is cooked.  Season  with salt and the ikan bilis stock granules.

4.  Dish up and sprinkle with fried dried prawns.

Fried Cuttlefish & Vegetables

Ingredients:

250g belly pork or chicken

200g dried cuttlefish

500g turnip

2 carrots

1/2 small cabbage

5 dried shitake mushrooms

2 big onions

5 cloves garlic, minced 

1 cup stock

3-4 tbsp cooking oil

1 tbsp light soya sauce

1 tsp sugar, or to taste

1 tsp salt, or to taste

1/4 tsp pepper, or to taste

2 tbsp vinegar to marinate dried cuttlefish

Method:

1.  Slice the dried cuttlefish thinly, wash and rinse.  Marinate with 2 tbsp vinegar and 1 tbsp sugar.  Leave aside until softened, drain dry before frying.

2.  Boil the meat until cooked, cool and cut into long thin slices.

3.  Soak mushrooms in water until softened and cut into thin strips.  Slice turnip, carrots and cabbage thinly.  Halve onions and cut into thin slices. 

4.  Heat oil in a wok over a medium fire to saute the minced garlic until fragrant.  Add the cuttlefish and fry until it begins to pop. 

5.  Add in the onions and stir-fry for a few minutes more before adding in the mushrooms and the rest of the vegetables.  Stir-fry until the vegetables are soft, then add in about 1 cup stock.  Bring to the boil and simmer for 10 minutes, stirring occassionally.  Season with light soya sauce, salt, sugar and pepper to taste.

6.  Serve with lettuce and sambal belachan.

Mah Po Tofu

Ingredients:

350g soft bean curd (cut into 2cm cubes)

100g minced pork

2 cloves garlic, chopped

4 slices ginger, chopped

1 red chilli, diced

2 stalks spring onion, chopped

1 tbsp szechuan hot bean paste

2 tbsp cooking oil

4 tbsp soup stock or water

Seasoning:

1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 tsp pepper

1/2 tsp brown pepper corn

1 tsp chinese rice wine

Cornflour Thickening:

1 tbsp cornflour

2 tbsp water

Method:

1.  Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.

2.  Heat the 2 tbsp oil in a wok.  When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant.  Add in the marinated minced pork and continue to fry for a while more.  Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.

 3.  Add in the bean curd cubes and seasoning.  Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening.  Keep stirring for 2 minutes and add the chopped spring onions.

Steamed Eggs With Ham And Tunghoon

Ingredients A:

5 eggs, beaten with 50ml stock

1 salted egg, washed

Ingredients B:

1 tbsp oil

1 tsp minced garlic

100g minced pork

10g tunghoon (rice vermicelli) soaked and cut into short strips

2 tbsp ham cubes

2 tbsp chopped black fungus

2 tbsp chopped spring onions

Seasoning:

1/2 tsp salt

1/2 tsp sesame oil

a little pepper to taste

Method:

1.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant.  Add in the remaining ingredients B and seasoning and stir-fry until fragrant, dish up.

2.  Put beaten eggs into a steaming bowl, add in fried mixture and stir well.

3.  Break salted egg on top of mixture and cover with plastic wrap.

4.  Steam at low heat for 25 minutes or till cooked.

5. Garnish with chopped spring onions.

Mel’s Favourite Angled Loofah Egg Flip

Ingredients:

2 angled loofah

6 medium-sized prawns (shelled)

2 eggs (beaten)

1 tbsp minced garlic

2 slices young ginger

30 gm flaked crabmeat (optional)

3 mushrooms (soaked, sliced)

2 tbsp cooking oil

Seasoning:

1/4 tsp salt

1 tbsp oyster sauce

Method:

1.  Wash angled loofah before paring the skin.  Cut into slices and then into 5 mm strips.

2.  Heat a wok with 2 tbsp cooking oil.  Saute minced garlic and sliced ginger till fragrant. Add in mushroom slices and stir fry for a while before adding prawns and loofah.  Cook till loofah becomes soft then add salt and oyster sauce.

3.  Add crabmeat flakes and drizzle in beaten eggs.  Turn off heat and let egg set well.  Dish up and serve.

Sambal Goreng Eggs

Ingredients:

6 hard boiled eggs

10 shallots

10 dried chillies

1 clove garlic

1 stalk serai

1/2 tsp blachan

1 tbsp assam juice

4 tbsp cooking oil

salt and sugar to taste

Method:

1) Grind shallots, dried chillies, garlic and blachan together.

2) Shell eggs, drain then fry in a little hot oil until brown.

3) Heat oil and fry grounded ingredients for a few minutes till aromatic.

4) Add assam juice, salt and sugar and crushed serai.

5) Arrange the fried eggs on a plate and pour the sambal gravy over it.

Braised Vegetarian Mix

Ingredients:

20 gingko nuts

6 red dates

6 dried black mushrooms

20 dried golden needles

100 gm Tiensin cabbage

 50 gm cellophane noodles

11/2 piece red fermented beancurd

11/2 tsp chopped garlic

11/2 Tbsp oil

1 tsp sugar

1/2 tsp salt

1 cup water

Method:

1. Shell ginko nuts, halve them and remove skin and bitter embryo in the centre.

2.  Wash red dates and discard stone. Soak dried golden lilies, black mushrooms and cellophane noodles.  Wash Tiensin cabbage and cut into 2 cm lengths.

3.  Place oil, chopped garlic and fermented red beancurd in a 24 cm casserole and microwave on power High for 3 mins. uncovered.

4.  Add all other remaining ingredients and mix well evenly.  Cover and microwave on power High for 61/2 mins.