Saturday, November 26, 2005

Steamed Fish (Garoupa)

1 pc of Garoupa (abt 800g)
40g of lean pork (cut in strip)
30g of pickle vegetable (tong cai)
2 pcs of dried mushroom (soak & cut in strip)
5 pcs of ginger (cut in strip)

1 stalk of spring onion (cut in strip)
1 stalk of coriander (cut in length - 1 inch apart)
1 pc of chilli (cut in strip)

1/2 tbsp of hua tiao (any chinese wine)
1 tbsp of light soy sauce
1/4 tsp of pepper
1/4 tsp of sesame oil
3/4 bowl of pickle vegetable stock

1. Scale & Wash garoupa with salt a while then drain dry. Do not season the fish with either sugar or salt. If not the fish will be hard after steaming.

2. Prepare to cut lean pork, mushroom, ginger, coriander, spring onion and chilli then set aside. Prepare Pickle vegetables stock - wash pickle vegetables 3 times & drain dry. Add 3/4 bowl of water and steam for 10 mins.

3. Once its ready, drain away the pickle vegetable & retain the water to put as stock for the steaming fish. Put two chopsticks at he bottom of the plate, then let the fish lay on top of it. Then put pork, mushroom, ginger on top of the fish.

4. Prepare the gravy in a bowl, mix hua tiao & soya sauce until well mix then add to the pickle vegetable stock. Pour the well mixed gravy over the fish. Steam the fish for 7 to 8 mins.

5. Once the steaming time is over, do not open the cover immediately.Only off fire. Let the fish stay in the steaming wok for 5 mins. After 5 mins, garnish with coriander, spring onion, chilli. Ready to serve.

Thursday, November 24, 2005

Pork Chop Cutlet

8 slices of pork chop meat (abt 1/2 kg)
2 beaten egg
100 gm of plain flour
100 gm of breadcrumbs

Marinate sauce:
1 tsp of minced garlic
2 tbsp of light soy sauce
1/2 tbsp of sugar
1/2 tsp of salt
1 tsp of corn flour
1 1/2 tbsp of cooking oil (add last)

1. Wash and drain dry the pork, then use a mellet to soften the pork chop meat. Add in the marinating sauce and season them for 1/2 an hour. Dip the seasoned pork chop with plain flour, then into beaten eggs and lastly dusted with breadcrumb.

2. Deep fry the pork with hot oil, till golden brown and crispy. Dish and serve with chilli sauce and LP sauce.

Wednesday, November 16, 2005

Stir-Fry Soft-Bones Pork

2 pieces of soft bones pork (size of a steak)
2 tbsp of hua tiao jiu (chinese wine)
1 tsp of sugar
5 cloves of garlic
2 tbsp of black thick soya sauce
1 stalk of spring onion
2 tomatoes
1 big yellow onion

To season all these together
2 pieces of soft bones pork (size of a steak)
2 tbsp of hua tiao jiu (chinese wine)
1 tsp of sugar
5 cloves of garlic
2 tbsp of black thick soya sauce
1 stalk of spring onion

1/2f tsp of pepper

1. Marinate the season items, then put in the fridge for 1 hour. Heat up the frying pan with some oil, then put in the season stuff to fry. When it a bit cooked, bring it out to cut into long strip, then put in the fry with yellow onion & tomatoes.

2. Add a bit water. Cover it for a while. Once you smell the fragnant, its show its been cooked. Ready to serve.

Monday, November 14, 2005

Abacus Beads

Ingredient 1:
300 gm yam (without skin, cut into small pieces then steam & mashed)
75 gm tapoica flour

Ingredient 2:
120 gm pork meat
50 gm dried cuttlefish (soak & cut into strips)
50 gm dried prawn
8 pieces of dried mushroom (soak & cut strips)
1/2 tbsp chopped garlic

1 stalk of parsley (cut out the leave then soak in a bowl of water)
1 stalk of spring onion (cut into small pieces)

Gravy: (Mixed all these in a bowl first)
8 tbsp of water
1 tbsp of fish sauce
1/2 tbsp of oyster sauce
2 tsp of sugar
1/4 tsp of pepper

1. Cut the yam into pieces and steam for 1/2 hour. The yam will be soft, ready for mashing. Mash it while it still hot, add in tapoica flour & 1/4 salt to knead until it not sticky. Divide the yam into 2 portion, cover the 2nd portion of the yam while you use the 1st portion of yam. This is to retain the yam temperature.

2. 1st portion of yam, take out a small portion then roll it like a ball (just like tang yuan), then you use ur thumb to slightly press in the centre, it will look like abacus seed. Note: If your palm too dry, wet your hands then you can start to roll the ball

3. Once you have finished the 1st portion, put all on the plate & cover it. Do the 2nd portion of the yam, same as method 4. Once the 2nd portion of the yam had been completed. Boil water, once you see bubbles, put in the yam ball into the water.

4. Then when it float, scoop it up then put it into a pot of cold water for a while, this is to get rid of the starch in the cooked yam. Then drain them, then add oil to mix them, so they will not stick together. Put them in a plate to set aside.

5. If you wan to keep, from method 10, you can keep some of them in the fridge to freeze, if
you think you cant finish eating them all.
Prepare Ingredient 2: cut the pork meat into strip then mixed them with 1/2 tbsp of tapoica flour to give a smooth surface.

6. Dried prawn wash, and drain dry, chop a bit. Dried cuttlefish, soak water for 10 mins, take out the centre hard skin then cut into strips. Heat 2 tbsp of cooking oil, add garlic, cuttlefish to fry. Once fragrant, add mushroom, dried prawns, add 1/2 tbsp chinese hua tiao wine.

7. Add gravy: water, fish sauce, oyster sauce. sugar & pepper to fry. Until the gravy is well mixed, add meat, fry until the meat is cooked. Then add abacus seed and fish sauce to fry until there is no more gravy. Then it is cooked.

8. Dish up and garnish them with onion and parsley for serving.

Saturday, November 12, 2005

Fried Dry Mee Siam

This recipe i just try this weekend - its works wonderful for me


Mee Siam Paste
35 gm dried chillies - soak in hot water for 10 mins, take out the seeds
70 gm shallots (small onion)
3 cloves of garlic
1 1/2 tbsp blachan
3 1/2 tbsp bean sauce paste (taucheo)
80 gm dried prawn (pounded)

1. Grind dried chillies, shallots, garlic together.

2. Mixed them with blachan, bean sauce paste, dried prawns then set aside.


1 bottle of Woh Hup Mee Siam Paste

100 gm chives
500 gm prawns (optional)
3 pcs deep-fried taukwa (cut into cubes) - brownish kind
750 ml of water (mixed with asam paste)
3 tbsp of asam paste
3 tbsp of sugar
3 tbsp of oil

300 gm bean sprouts (stir fry a while on wok - scoop up n put aside)
1 packet of Beehoon (500gm) *
Garnishing:6 small limes (cut half)
3 eggs - fried as omelette & sliced

1. Beehooon preparation: soak in tap water for 1 min then drain dry, turn upside down to drain again. Do not soak the beehoon for too long cos water will be absorbed into the beehoon.

2. Heat oil, fry beansprout for 1 mins, to get rid of the greenish smell scoop up and set aside. Heat oil, put in prawns to fry, once the prawn start to curve, scoop it up and set aside.

3. Warm oil, small fire, put in the mee siam paste to fry a while. Add 750 ml of water, sugar, add beehoon to cooked in the wok, let the beehoon absorb most of the mee siam paste. Then add beansprout, taukwa, chives, prawn together. While frying if you find it too stiff to fry, try using chopstick to go along, add oil if necessary. Once the beehoon smell a bit fragnant, try taste a bit of the beehoon, if it soft, it will be ready to be serve. Serve with eggs and limes

This recipe can be eaten for 8 person

*Note: Beehoon (600 gm) - 3 bowls of water (1 bowl = 300 ml)
Beehoon (500 gm) - 2 1/2 bowls of water
Beehoon (400 gm) - 2 bowls of water

Sunday, November 06, 2005

ABC Beef Soup (for Zu)

300gm beef
1 carrot
2 potatoes
2 tomatoes
1 onion
1.5 litre of water
1/2 tsp salt

1. Cut beef into bite-size pieces, wash, peel and out all the vegetables into pieces.

2. Put beef and onion in a soup pot, add water and boil over high heat, reduce to low heat and simmer for 1 hour.

3. Add in rest of vegetables, continue to cook for 1 hour more until beef is tender. Season with salt.

(adapted from Grandma's Soup cookbook)

Saturday, November 05, 2005

Celery, Carrot, Potatoes & Pork Rib Soup

Fried Bittergourd with eggs

Celery, Carrot, Potatoes & Pork Rib Soup

Thursday, November 03, 2005

Eight Treasure Soup

Ingredients:600g pork ribs
200g carrots
150g lotus root
5 pcs of figs (wu hua guo)
20g fox nut
20g lotus seeds
20g dried lily bulbs
20g barley
Method:1. Wash and chop pork ribs into pieces. Peel and cut carrot into pieces, wash and cut lotus root into pieces. Boil 12 bowls of water, put in the ingredients.

2. Boil at high heat for 10 mins, lower the heat, simmer for another 2 hours. . After 2 hours, add 1/4 tsp soy sauce and 1/4 tsp salt. . Serve hot.

Mee Rebus for lunch (using hai's brand)

Wednesday, November 02, 2005

Tom Yam StrawMushroom Soup

Tom Yam straw mushroom soup (requested by my friend nick – toast from irc)

1 yellow onion (quartered)
1 stalk of lemon grass (sliced)
4 pieces dried/fresh mushroom (sliced)
1 tbsp chilli powder
1.5 litre water
2 pieces of limau purut leaves (Kaffir Lime)
½ can of straw mushroom (halved)
4 chilli padi
2 tomatoes (quartered)
80ml lime juice
2 tbsp oil
¼ tsp salt

1. Heat the oil in a saucepan, fry lemon grass and onion until fragrant. Add mushroom and chilli powder, then add water, bring to boil.

2. Add in straw mushroom, chilli padi and limau purut leaves to cook for 30 mins. Lastly add in tomato and lime juice, season with salt. Serve hot.
(recipe from ‘Grandma’s Soup’ cookbook)

Tuesday, November 01, 2005

Tomato Soup

Ingredients:4 - 5 tomatoes (middle-size)
2 eggs (beaten)
1 stalk of parsley
1 pc of chinese silken beancurd (optional)

Seasoning sauce:
1 tbsp of cooking oil
2 1/2 bowl of water
1 tbsp of light soya sauce
Method:1. Soak the tomatoes in the hot boiling water for 1 min, then wash thru cold water.
2. To peel off the skin - slightly cut a cross from the back centre of tomato, then start to peel from the base downward. Then put aside. Cut the tomatoes into half then cut into 9-parts.
3. Put 2 tbsp of oil in the wok once the oil is hot, off the fire, then put 1 tbsp of light soya sauce. Turn on the fire, put in the tomatoes to fry.
4. Once the tomatoes gives a fragnant smell, add in 2 1/2 bowl of boiling water, let it boil in the wok. Add pepper. If you wan to add beancurd - once tomatoes in the wok is cooked, that means the soup is boiled, add in the toufu. Then let the soup boil again.

5. Once bubbles floating in the soup, off the fire, add beaten eggs and cover the wok for 3 mins. Then open the cover, sprinkle with parsley, it will be ready to serve.