Rose’s Kitchen

Kueh Sarlat

Kueh Sarlat

Ingredients for Pulut:

600g glutinous rice

300ml thin coconut milk

150ml thick coconut milk

2 tsp sugar

1 tsp salt

2 pandan leaves

Method:

1.  Wash and soak glutinous rice overnight.  Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.

2.  Add 300ml thin coconut milk  to steamed rice, mix well and steam for another 10 minutes.  Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes. 

3.  Line the bottom of a 28 cm round tray with banana leaf.  Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf  or a plastic spatula.  Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping. 

Custard Topping:

10 eggs

450g castor sugar

500ml thick coconut milk

6 level tbsp plain flour

1 level tbsp rice flour

1/4 tsp salt

2 tbsp pandan juice

1 tsp apple green colouring

Method:

1.  Stir eggs with sugar till sugar dissolves and strain into a double boiler. 

2.  Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture.  Add salt, pandan juice and green colouring and stir well.

3.  Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.  Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.

4.  Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard.  Remove and place tray on a wire rack to cool completely before cutting.

October 4, 2007 Posted by | Nonya Kueh | 13 Comments

Red Bean With Sago Porridge

Ingred Red Bean With Sago PorridgeRed Bean With Sago Porridge

Ingredients:

250g red beans

100g sago, soaked

200g rock sugar

2 pieces dried tangerine peel

2 pandan leaves, knotted

2.5 litres water

Method:

1.  Wash red beans in several changes of water and remove any grit that rises to the surface.  Rinse and drain.  Rinse tangerine peel briefly.

2.  Bring 2.5 litres of water to a boil.  Add the red beans, pandan leaves and tangerine peel and boil over high heat for 15 minutes.  Lower heat and simmer for 1 hour till beans are softened.  Remove half of beans and blend till fine.  Pour blended bean paste back into pot.

3.  Add rock sugar and continue to simmer over low heat for another 1/2 hour.  Add sago and boil until sago turns translucent.   

August 21, 2007 Posted by | Desserts and Snacks | 4 Comments

Homemade Fish Ball Soup

Ingredients for Making Fish Balls:

1 Spanish Mackeral (about 600gm)

Solution A: 1 tbsp water + 1/2 tsp salt

Solution B:

100ml water

1 tsp salt

a dash of pepper

1 tbsp cornflour

Method:

1.  Clean fish, wipe dry and fillet with a sharp knife.

2.  Scrape out the flesh from the skin and bones with a metal spoon.

3.  Place the fish flesh on a wooden chopping board.  Pound the fish flesh with the back of a chopper until very fine, adding the salt solution A, a little at a time.

4.  Place the fish paste in a big bowl, stir in one direction under very sticky, adding Solution B while stirring.

5.  Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.

6.  Grease hands and fingers with a little oil.  Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls. 

7.  Scoop out the balls of fish paste with a spoon and drop them into a bowl of  water salted with 1 tsp salt.  Leave fish balls to soak in salt water for 1/2 hour. 

Ingredients For Soup:

Bones and skin of fish

Fish balls

1500ml water 

1 small head Iceburg lettuce

1 stalk spring onion, shredded

1 tbsp preserved radish ‘tong choi’

Seasoning:

1 tsp salt

2 tsp light soya sauce

Method:

1.  Pan-fry the fish bones and skin till golden brown.

2.  Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour. 

3.  Strain the fish stock into a pot and bring to a boil.  When boiling, add the fish balls and cook over a slow fire till they float to the top.  Add seasoning to taste. 

4.  Add ‘tong choi’ and shredded lettuce.  Sprinkle with shredded spring onions.

August 13, 2007 Posted by | Soups | 40 Comments

Hainanese Chicken Rice

Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)

1 large piece of ginger, smashed

3 cloves garlic

1 tbsp salt

1 tbsp sesame oil

1/2 tbsp light soya sauce

Method:

1.  Wash chicken and remove excess fat.  Stuff chicken with salt, ginger and garlic.

2.  Fill a deep pot with water making sure water level  is enough to immerse chicken.  Bring to a boil, and when boiling put in chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3.  Remove chicken and drain liquid from the body cavity.  Retain chicken stock for cooking rice and soup.  Scoop out oil from stock and use for making chilli sauce.

4.  Add 2 tbsp salt to a big pot of water.  Dip chicken in and soak till it has cooled down.  Drain and brush with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce. 

5.  Chop chicken into bite-size pieces and serve garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice

700ml chicken stock

5 cloves garlic, minced

8 shallots, minced

1 small piece ginger, smashed

4 pandan leaves, knotted

4 tbsp corn oil

1 tsp salt

Method:

1.  Wash rice, drain in a colander and leave to stand for 10 minutes.

2.  Heat 4 tbsp corn oil over high heat in a wok.  Add minced shallots and garlic, ginger and pandan leaves and fry till fragrant.

3.  Add rice grains and stir-fry for 3-4 minutes.  Transfer to a rice cooker and add chicken stock and salt.  When rice is cooked, remove ginger and pandan leaves. 

Ingredients For Chilli Sauce:

10 fresh red chillies

6 cloves garlic

5 shallots

2.5 cm piece young ginger

chicken oil

juice of 10 limes

2 tbsp vinegar

2 tsp sugar

2 tsp salt

Method:

1.  Blend chillies with garlics, shallots and ginger.  Add vinegar, lime juice and chicken oil.  Add salt and sugar to taste.

August 12, 2007 Posted by | Rice and Noodles | 36 Comments

Hum Cheem Peang

Hum Cheem Peang

Ingredients for Yeast Dough:

450gm plain flour

250ml water

Method:

1.  Sift flour onto table, add water gradually and knead into a smooth dough taking about 20 minutes.

2.  Place dough  into an oiled container, cover with  a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnuts:

450gm prepared yeast dough

250g sugar 

375gm plain flour

125ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp salt

1 tbsp five-spice powder

a little water for brushing

Method:

1.  Dissolve bicarbonate of soda in 125ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour and cover with a piece of damp cloth.  Set aside to proof for one hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip brush in some water and brush over mixture lightly.

5.  Roll dough up like swiss roll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

August 11, 2007 Posted by | Desserts and Snacks | 29 Comments

Kueh Pie Tee Recipe

Kueh Pie TeeKueh Pie Tee mould

Ingredients:
85g plain flour
150 ml water
1 dessertsp melted butter
a pinch of salt
a dash of ground pepper
1 egg

Method:
1. Sift flour with salt and pepper.
2. Slowly mix in the water and melted butter and mix well into a smooth batter. Sieve batter and let stand for 1 hour before use.
3. Heat oil in a small deep pot for deep-frying.
4. Dip a medium-sized pie tee mould into the boiling oil, remove it and dip mould into the batter covering only about 3/4 length of the mould.
5. Deep fry the pie tee cases in the hot oil until set. Shake off the pie tee case from the mould and fry until light brown in colour.
6. Drain pie tee cases on absorbent paper and cool thoroughly before storing in an airtight container.
7. To serve, put a small piece of lettuce into a pie tee case. Add a tbsp of filling and top with coriander leaves, prawn, crab meat, egg shreds, sliced red chilli and pounded peanuts.
8. Serve with chilli sauce.

Ingredients for Fillings:
1 medium-sized turnip
1 small carrot, shredded
2 cloves garlic, ground
1 shallot, ground
1 tsp taucheo
1/2 tsp vetsin
2 tbsp oil
salt to taste

Method:
1. Peel carrot and turnip and cut into thin strips.
2. Heat 2 tbsp oil and fry the ground garlic and shallots. Add taucheo and stir-fry until fragrant.
3. Add shredded carrot and turnip and fry well, adding a little water. Simmer over low heat until cooked. Add seasoning and adjust according to taste.

Topping:
3 eggs
6 tbsp water
a pinch of salt
2 tbsp oil

1 crab (boiled, shelled and shredded)
300g shrimps (boiled and shelled)
butter lettuce
coriander leaves
shredded red chillies
pounded roasted peanuts

Method:
1. Beat eggs with water and a pinch of salt. Heat 2 tbsp oil in pan and fry beaten eggs to egg sheet and slice fine.

Chilliies Sauce:
20 fresh chillies, ground
2 cloves garlic, ground
Juice of 4 limes
1 tbsp sugar
salt to taste

Method:
Mix all ingredients together and add salt and sugar to taste.

July 23, 2007 Posted by | Desserts and Snacks | 36 Comments

Kai Choy Soup

Ingred Kai Choy SoupKai Choy Soup

Ingredients:

500g Kai Choy (Leaf Mustard)

500g pork ribs

8 red dates, stoned

3 dried scallops

2 litres water

Seasoning:

1 tsp salt

1 tsp light soya sauce

Method:

1.  Soak red dates till softened, wash and drain.  Wash dried scallops.

2.  Wash and cut leaf mustard into 3 sections.

3.  Blanch pork ribs in boiling water, wash and drain.

4.  Bring 2 litres of water to a boil.  Add pork ribs, red dates and dried scallops.  Cover pot and boil over high heat for 15 minutes. 

5.  Add leaf mustard, lower heat and simmer soup for 1 hour.  Add seasoning to taste.

July 17, 2007 Posted by | Soups | 1 Comment

Ayam Penyet

Ingredients:

6 large chicken legs, deboned

2 stalks lemon grass, crushed

2 bay leaves (daun salam)

1 tbsp coriander seeds (ketumbar)

1/2 tsp ground cumin (jintan manis)

2 tbsp thick coconut milk

1 tsp sugar

1 tsp salt

2 tbsp cooking oil

Ingredients to grind:

120g lengkuas, peeled and sliced

1 red chilli, seeded

2 cm knob tumeric

4 slices ginger

3 cloves garlic

3 candlenuts (bush keras)

Method:

1.  Fry coriander seeds over slow fire till fragrant then grind coarsely.

2.  Wash chicken and drain well.  Prick chicken all over with a fork.

3.  In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai.  Add chicken and mix thoroughly.  Leave to marinade for 30 minutes.

4.  Grease base of cooking pot with some cooking oil.  Arrange chicken in pot, add crushed bay leaves.  Cover pot and cook over moderate heat for 8 minutes.  Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry.  Remove chicken and drain off excess liquid.

5.  Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.

July 6, 2007 Posted by | Poultry | 20 Comments

Claypot Chicken Rice

Claypot Chicken Rice

Ingredients:

2 cups rice (300g)

2 cups water (350ml)

2 chicken drumsticks (300g)

5 dried Shitake mushrooms

2 dried Chinese sausages

2 stalks mustard greens

50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce

1 tbsp dark soya sauce

1 tsp sesame oil

1/2 tbsp ginger juice

1 tbsp Chinese rice wine

a dash of pepper

1 tsp cornflour

Method:

1.  Soak mushrooms in warm water till softened.  Cut off  stalks,  drain and squeeze dry.

2.  Wash sausages and cut each into 6 to 8 pieces.  Wash vegetables and cut into pieces.

3.  Fry salted fish in a little oil till crispy and crumble into small pieces.

4.  Wash and cut chicken drumsticks into pieces.  Mix with marinade and salted fish and set aside for 30 minutes.

5.  Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear on rice, add the chicken, mushrooms and sausages.

6.  Cover claypot  and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7.  Add vegetables on top, cover and cook for a further 5 minutes.  Remove from heat and let stand for 10 minutes.

8.  Mix well before serving and drizzle some dark soya sauce over the rice. 

July 5, 2007 Posted by | Rice and Noodles | 5 Comments

Carrot Walnut Cake

Ingredients:

2 cups plain flour

2 tsp baking powder

11/2 tsp bicarbonate of soda

2 tsp cinnamon powder

1 tsp salt

2 cups castor sugar

1 cup cornoil

4 eggs, beaten

2 cups finely grated carrot

1 cup chopped walnuts

1 cup crushed pineapple (optional)

Method:

1.  Pre-heat oven to 180 deg C.

2.  Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl.

3.  Add sugar, cornoil and beaten eggs and mix well.

4.  Add grated carrots, chopped walnuts and pineapples and blend thoroughly.

5.  Pour into a greased 25cm x 25cm  square tin or 2 loaf pans.

6.  Bake at 180 deg C for 40 to 45 minutes, or until done.  Cool cake in pans a few minutes before turning out on a wire rack.  When thoroughly cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

250g cream cheese

125g butter

1 tsp vanilla essence

400g icing sugar

Method:

1.  Cream butter with cream cheese and vanilla essence until light.

2.  Gradually add icing sugar and blend until of spreading consistency.

June 2, 2007 Posted by | Cakes | 1 Comment

Waxed Meat (Lap Yoke)

Ingredients:

600g streaky pork

4 pieces raffia string

Seasoning:

75ml sweet black soya sauce

75ml black soya sauce

11/2 tbsp salt

2 tsp sugar

1 tbsp ‘Golden Flower’ Chinese wine

1/4 tsp saltpeter

2 tsp warm water

Method:

1.  Cut streaky pork into 4 pieces, each about 1 cm thick.  Prick meat all over with a fork.

2.  Bring a pot of water to a boil,  add the four pieces of meat and scald them.

3.  Remove and place meat in a pot.  Add saltpeter which has been dissolved in warm water and rest of seasoning.  Mix well and use a heavy object to press the meat for 12 hours.

4.  Poke a hole through one end of each piece of meat and tie with a raffia string.  Hang to dry in the sun for 4-5 days.

June 1, 2007 Posted by | Meat | 8 Comments

Ang Ku Kueh II

Ang Ku Kueh 1Kueh Ku Mould c

Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water

Method:

1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

May 23, 2007 Posted by | Nonya Kueh | 34 Comments

Waxed Sausage (Lap Cheong)

Waxed Sausage (Lap Cheong)

Ingredients:

600g pork fillet

60g pork fat

20g sausage casing

some rafia string

Seasoning:

1 tbsp Chinese rose wine

2 tbsp light soya sauce

2 tsp salt

2 tsp sugar

1/4 tsp saltpeter (optional)

2 tsp warm water (to dissolve saltpeter)

Method:

1. Soak sausage casing with warm water till soft. Fix it to water tap and rinse until clean. Drain.

2. Wash and slice pork fillet to about 1 cm thick pieces and pork fat into 1/2 cm thick pieces.

3. Place sliced meat into a big bowl. Firstly, add in the saltpeter solution and mix well. Next, add in the rest of the ingredients and mix thoroughly. Leave to marinate overnight.

4. Tie off one end of sausage casing, attach a funnel to the other end and gather sausage casing on funnel tube. Stuff marinated meat into casing. Squeeze to distribute filling evenly throughout the casing. When it is about 12-15 cm long, cut it off and tie with a raffia string. Prick generously on all sides of sausages to expel air.

5. Boil a pot of water. When boiling, put in the sausages to scald it. Remove and hang outside to dry or in a well-circulated area for 4 to 5 days.

6. Sausage may be steamed, deep-fried or baked, all over low heat for about 8 minutes. To serve, slice into paper-thin pieces.

May 23, 2007 Posted by | Meat | 28 Comments

Roasted Sausages

Roasted Sausages

Ingredients:

150g lean meat

150g pork fat

150g liver

10g sausage casing

Seasoning:

1 clove garlic, ground

1 shallot, ground

2 tsp ground soya bean paste

1 tbsp Chinese rose wine

1 tbsp Hoisin sauce

1 tsp sesame oil

1/2 tsp pepper

1/2 tsp spice salt

1/2 tbsp sugar

1 tbsp cornflour

Gravy:

2 tbsp maltose

1 tbsp sugar

2 tbsp water

Method:

1.  Mix maltose and  sugar with water and steam till dissolved.  Set aside for later use.

2.  To make spice salt:  Heat a frying pan with 1 tbsp salt till hot then add 1/2 tsp 5-spice powder and fry over low heat till aromatic.

3.  Soak sausage casing with warm water till soft, then fix it to water tap.  Rinse until it is clean then hang up to keep dry.

4.  Cut pork fat into small pieces and season with 1 tbsp sugar for 6 hours.  Blanch in boiling water and drain for use.

5.  Cut liver into small pieces and season with 1 tbsp ginger juice.

6.  Place cut lean pork, liver and pork fat into a big bowl,  add seasoning ingredients and mix thoroughly.  Marinate for 30 minutes.

7.  Tie off one end of sausage casing.  Attach a funnel to the other end and gather sausage casing on funnel tube.  Stuff marinated meat into casing, squeeze to distribute filling evenly throughout the casing.   Prick sides of sausage with a needle then  knot at every 10-12cm intervals.

8.  Rinse in warm water and drain.  Soak sausages for half an hour in 1 tbsp water mixed with 1/4 tsp red colouring.

5.  Place sausages on a metal rack and roast in preheated oven at 180 C for 20 minutes.  Remove and dab with gravy (1), turn over and roast for a further 10 minutes or until cooked and golden brown.  Leave to cool, slice and serve with remaining gravy.   

May 23, 2007 Posted by | Meat | Leave a comment

Pumpkin Noodle

Pumpkin Noodles

Ingredients:

1 small Japanese pumpkin (300g)

300g flat yellow noodles

1 tbsp dried prawns

1 small tin button mushrooms

100g streaky pork

few bunches of bok choy

5-6 shallots, peeled and sliced

2 tbsp oil

1.5 litres water

Seasoning:

1 chicken stock cube

salt and pepper to taste

Garnishing:

2 red chillies, sliced

1 stalk chinese celery, cut into short lengths

1 stalk spring onion, cut into short lengths

Shallot crisps

Method:

1. Remove seeds from pumpkin, wash and cut into wedges. Wash bok choy and drain.

2. Soak dried shrimps for a while, drain and pound roughly. Cut streaky pork into thin slices.

3. Scald noodles with boiling water and drain.

4. Boil 1.5 litres water with 1 chicken stock cube.

5. Heat 2 tbsp oil in wok and fry sliced shallots till golden brown. Remove fried shallots and set aside for garnishing.

6. Add dried prawns and fry till fragrant. Add streaky pork and fry for a while. Add pumpkin wedges and button mushrooms and stir-fry for another 5 minutes before adding to the boiling soup. Reduce heat and simmer till pumpkin is soft.

7. Add bok choy and noodles and bring to a boil. Season with salt and pepper to taste.

8. Serve noodles garnished with spring onion, celery, sliced chilli and shallot crisps.

May 9, 2007 Posted by | Rice and Noodles | 4 Comments

Hokkien Prawn Noodle

Ingredients:

500g yellow noodles

200g beansprouts

200g kankong (water spinach)

500g large prawns

250g fillet of pork

2 tbsp oil

1 tbsp chopped garlic

Soup Stock:

500g rib bones

1 pig’s tail (optional)

2 pieces sugar cane

2.5 litres water

30g rock sugar

1 tsp salt

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)

2-3 red chillies (cut into strips)

1 piece fried fish cake (cut into slices)

Method:

1.  Remove roots of  beansprouts, wash and drain.  Snap kankong into pieces and soak in salt water for 30 minutes.  Wash thoroughly and drain. 

2.  Heat wok with 2 tbsp oil and fry the chopped garlic till fragrant.  Add the whole prawns and fry with a little salt till they turn pink.  Remove and shell prawns, reserving the heads.

3.  Blanch pork bones and pig’s tail in hot water and rinse well.  Clean sugar cane and cut each into halves.

4.  Bring the 2.5 litres water to a boil and add the pork bones, pig’s tail and the sugar cane pieces.  Cover pot and simmer for 30 minutes until pig’s tail is tender.  Add the fillet pork and simmer for another 20 minutes till tender.   Remove tail and fillet pork and cut into serving pieces.

5.  Add the prawn heads to the stock and simmer for 10 more minutes.  Remove prawn heads and discard.  Add seasoning to taste.  

6.  To serve, scald noodles, beansprouts and kankong and place in individual bowls.  Top with big prawns, sliced fillet, pig’s tail, sliced fish cake and some soup stock.  Garnish with shallot crisps and sliced red chillies.

May 7, 2007 Posted by | Rice and Noodles | 1 Comment

Penang Char Kway Teow

Ingredients:

300g kway teow (flat rice noodles)

200g prawns (shelled)

50g chives (cut into 3cm lengths)

150g beansprouts

1 chinese sausage (sliced)

3 eggs

2 cloves garlic (chopped)

4 tbsp cooking oil

1-2 tbsp chilli paste

Seasoning:

2 tsp light soya sauce

1 tsp dark soya sauce

a pinch of salt

a dash of pepper

Method:

1.  Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant.  Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.

2.  Add prawns, chinese sausage slices and beansprouts and fry for a while.  Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.

3.  Add seasoning, sprinkle with a little water and stir in all the fried ingredients.  Push ingredients to the sides of the wok to create an empty space in the centre.  Add a tbsp of oil and crack in the eggs.  When the eggs start to set,  cover the eggs with the noodle mixture and stir-fry evenly.

4.  Finally, add the chives and stir-fry for 20 seconds before dishing up.

Chilli Paste:

2 tbsp chilli paste

10 shallots

1/2 tsp salt

5-6 tbsp oil 

Method:

1.  Blend skinned shallots and mix with chilli paste.

2.  Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste.  Season with a little salt.

April 25, 2007 Posted by | Rice and Noodles | 5 Comments

Xing-Zhou Mee Fen

Xing Zhou Mee Furn

Ingredients:

1 packet vermicelli

3 eggs, beaten

2 tbsp oil

2 tbsp chopped garlic

100g char siew (shredded)

100g prawns  (shelled) 

1/2 carrot (shredded)

1/2 big onion (shredded)

a handful beansprouts

Seasoning:

2 rice bowls stock

1 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp dark soya sauce

1 tbsp sesame oil

1 tsp sugar

a dash of pepper

Garnishing:

2 red chillies (sliced)

2 stalks spring onions

a handful shredded lettuce

Method:

1.  Scald vermicelli with boiling water till softened and drain.  Blanch shelled prawns in boiling water and drain.  Cut spring onions into 2.5 cm lengths.

2.  Heat 2 tbsp oil in wok, add chopped garlic and fry until fragrant.   Add beaten eggs and fry for a while.  Add prawns, char siew, beansprouts, shredded carrot and onion.

3.  Add seasoning and the 2 bowls stock and bring to a boil.  Add vermicelli and continue to stir-fry till the gravy dries up.  (Adjust seasoning according to taste). 

4.  Dish up and garnish with sliced red chillies, chopped spring onions and shredded lettuce.

April 24, 2007 Posted by | Rice and Noodles | 1 Comment

Sponge With Minced Meat

Ingredients:

5 eggs

100g plain flour

1 tsp baking powder

1 tbsp sugar

a pinch of salt

a dash of pepper powder

Method:

1.  Beat eggs with sugar and salt until light and fluffy.

2.  Fold in flour sifted with baking powder and pepper powder.

3.  Pour a thin layer of batter into greased patty tins and place 1 tsp meat filling in the centre.  Cover with another layer of batter and top with a parsley leaf.

4.  Bake in a moderate oven at 180 deg C for 25 – 30 minutes.

Meat Filling:

200g minced meat

1 clove garlic, pounded

1 big onion, chopped

2 tbsp cooking oil

1 tbsp plain flour

Seasoning:

1 tbsp light soya sauce

1 tbsp dark soya sauce

1/2 tsp vetsin

a dash of pepper

Method:

1.  Heat oil and fry chopped onion and ground garlic until fragrant.

2.  Add minced meat, seasoning and plain flour and fry until cooked.

April 22, 2007 Posted by | Desserts and Snacks | Leave a comment

Kueh Talam Laut

Ingredients:

300g rice flour

150g cornflour

1500ml water

2 tbsp sugar

2 tsp salt

1 tsp vetsin

1 tsp ground pepper

Method:

1.  Sift rice flour and cornflour into a big pot.  Add 1.5 litres of water and mix well.

2.  Add sugar, salt, vetsin and pepper powder.  Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.

3.  Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.

4.  Remove from the steamer and quickly spread the filling on top of the kueh talam.  Leave to cool before serving.

Fillings:

250g shallots, sliced

4 cloves garlic, pounded

200g dried prawns

2 stalks spring onions

2 fresh chillies

6 tbsp cooking oil

Seasoning:

1 tbsp sugar

1/2 tsp salt

1/2 tsp vetsin

1 tbsp dark soya sauce

a dash of pepper

Method:

1.  Wash dried prawns, drain and blend fine.  Remove seeds from chillies and slice.  Cut spring onions into cubes.

2.  Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.

3.  Add the blended dried prawns and fry again until fragrant.  Add the seasoning and fry for a while more.

4.  Lastly, add the sliced red chillies and spring onions.  Dish up and set aside for later use.

April 22, 2007 Posted by | Nonya Kueh | Leave a comment

Durian Apom Balik

Durian Apom BalikApom Balik Mould 2

Ingredients:

300g plain flour

30g rice flour

300g caster sugar

1 tsp baking powder

100g durian puree (optional)

8 pandan leaves

150ml thick coconut milk

250ml  water

3 eggs

a pinch of salt

Method:

1.  Wash and blend pandan leaves with the 250ml water and strain out the juice.

2.  Sift rice flour, plain flour, salt and baking powder into a mixing bowl.

3.  Mix sugar, eggs and durian puree with 150ml thick coconut milk.  Stir till sugar dissolves. 

4.  Mix sifted ingredients from (2) with 250ml pandan water to make a smooth batter.  Gradually add this batter to the

egg mixture.  Mix well and strain mixture.

5.  Heat an apom balik mould or a kwali until hot.  Reduce the heat and grease slightly with oil.

6.  Pour the batter into the mould.  Cook over low heat, uncovered, until bubbles appear on the top.  Cover with a lid and cook until the apom balik turns golden brown.  Remove from mould and fold the apom balik into half. 

April 22, 2007 Posted by | Nonya Kueh | 19 Comments

Kueh Koswee

 

 

 

 

 

 

 

 

 


Ingredients:

280g rice flour

50g tapioca flour

280g gula melaka

110g sugar

1250ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1.  Mix rice flour and tapioca flour with 625ml water.  Add in the alkaline water, stir well and strain mixture.

2.  Boil sugar, gula melaka and pandan leaves with 625ml water.  When sugar has dissolved, remove pandan leaves and strain syrup.

3.  Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4.  Heat small porcelain cups or a greased square tin in steamer.

5.  Pour the mixture into the heated cups and steam over a strong flame for 7-10 minutes.

6.  Cool kueh before removing them carefully from the cups.  Roll kueh in grated coconut steamed with a pinch of salt and pandan leaves.

April 16, 2007 Posted by | Nonya Kueh | 10 Comments

Mango Pudding

Ingredients:

1 x 13g packet agar agar powder

200g sugar

250ml mango juice

250ml fresh milk

500ml water

1/2 tsp vanilla essence

Method:

1.  Boil sugar with agar agar powder and 500ml water till agar agar dissolves.

2.  Add in mango juice, fresh milk and vanilla essence and stir well.

3.  Pour into a rinsed mould to set.  Chill pudding before serving.

April 10, 2007 Posted by | Desserts and Snacks | Leave a comment

Ang Ku Kueh I

  Ang Ku Kueh bKueh Ku Mould c

Ingredients:

600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt

Method:

1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Sweet Bean Paste:

600g dried split green beans

450g sugar

300ml water

2-3 pandan leaves

Method:

1.  Wash and soak green beans for 4-5 hours.

2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.

3.  Whilst hot, blend beans till fine or they will harden when cooled down.

4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:

600g dried split green beans

10 shallots, skinned & sliced

10 tbsp cooking oil

10 tbsp sugar

2 tsp ground pepper

2 tsp salt

1 tbsp ginger pulp

2 tbsp ginger juice 

300 ml water

Method:

1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).

2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.

3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.

4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.

5.  Leave to cool before using as filling.

April 10, 2007 Posted by | Nonya Kueh | 15 Comments

Teochew Png Kueh

Teochew Png Kueh b

Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water

Method:

1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms

Seasoning:

1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce

Method:

1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.

April 10, 2007 Posted by | Desserts and Snacks | 20 Comments

Pork Rendang

Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1.  Boil pork in water for 5 minutes.  Rinse and drain.  Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2.  Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3.  Boil till pork is tender and gravy dries up.  Dish up and deep-fry for 2-5 minutes.

March 31, 2007 Posted by | Meat | 5 Comments

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.

March 31, 2007 Posted by | Vegetables, Bean Curds and Eggs | Leave a comment

Ikan Tempera

Ingredients:

1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil 

Seasoning:

1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water

Method:

1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients. 

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes. 

March 30, 2007 Posted by | Seafood | 3 Comments

Rose Syrup Agar Agar

Rose Syrup Agar Agar

Ingredients:

2 x 13g packet agar agar powder

250g rock sugar

3 tbsp rose syrup

1500ml water

Method:

1.  Measure 1.5 litres water into a pot.  Add in the rock sugar, rose syrup  and agar agar powder.

2.  Bring to a boil, stirring continuously till sugar and agar agar dissolves.

3.  Lower heat and boil for 1 hour, stirring occasionally.

4.  Pour agar agar into a rinsed mould and leave to set.

5.  Cut agar agar into thin slices and chill before serving.

March 30, 2007 Posted by | Jellies and Jam | 3 Comments

Rendang Padang

Ingredients:

500g beef (topside)

1 cup grated coconut, skinned

2 daun limau purut (kaffir lime leaves)

2  daun kunyit  (tumeric leaves)

2 stalks serai, crushed (lemon grass)

2-3 bowls coconut milk

1 tsp tumeric powder

4 tbsp oil

Ingredients to blend:

20 dried chillies or use

1 tbsp chilli powder

10 shallots

5 cloves garlic

2.5 cm piece lengkuas (galangal)

2.5 cm piece ginger

Method:

1.  Cut beef into big pieces, rinse and and drain.  Season with 1 tsp tumeric powder and some salt.

2.  Fry grated coconut in a dry pan until brown, then blend till fine.

3.  Heat 4 tbsp oil in pan and fry the blended ingredients until well cooked.

4.  Add in the leaves,  crushed serai and seasoned beef  and fry until the oil comes out.

5.  Add in the coconut paste and 2 bowls coconut milk.  Cover and simmer over low heat until meat is tender and the gravy is thick. (Add a bit more coconut milk if gravy dries up before meat is cooked).

6.  Add salt and sugar to taste.

March 30, 2007 Posted by | Meat | 2 Comments