Sunday, July 16, 2006

Coconut Milk Yam Paste, Deep Fried Crispy Longan, Mixed Fruits with white fungus

Coconut milk yam paste
12 servings

100g sago rice (green color)
500g yam (remove skin and cut into semi-circle)
500g yam (remove skin and cut into cube)
200gm of sugar (can reduce to 180gm)
250gm of pkt coconut milk (heng guan brand)
a few pandan leaves
5 bowl of water(1 bowl - 300 ml)

1. Cut the 500gm yam into small cube then season with 2 tbsp of sugar, mix them well put into a tray, Cut the other 500gm of yam into semi-circle.

2. Put both type of yam into a steamer to steam for 30 mins.

3. Soak the sago rice for 10 mins then drain dry thru sieve.

4. After 30 mins, cut the semi-circle yam into small pieces then put into the blender, add 3 bowl of water to blend together.

5. Then pour into a mixing bowl, add 2 bowl of tap water, bring to boil, use a wooden scoop to stir.

6. Tear the pandan leaves into strip, then tied into knot.

7. Keep on stirring until you see big bubble, slowly pour in the sago rice using wooden scoop to stir gently until sago is transparent, add sugar, reduce to low fire then let it boil, once it boiled, add coconut milk and stir, remove the pandan leave, off fire.

8. Add in steamed cube yam, ready to serve.

Deep Fried Crispy Longan
(this dessert best eaten within 1 hour)

1 can of longan

150 gm of plain flour
2 tsps of double-baking powder
2 tbsps of potato starch or rice flour
300 ml of water

Salad cream (filling):
3 tbsp of mayonnaise (Best Food Brand)
1 tbsp condensed milk
1/2 tbsp lemon juice

1. Drain off the syrup of the longan, let the longan upside down, the opening facing downwards to drip dry all the syrup inside.

2. Prepare salad cream: add 1/2 tbsp lemon juice in a bowl, add 1 tbsp condensed milk, 3 tbsp of mayonnaise, a pinch of salt, mix them evenly.

3. Once evenly mix put them into a plastic bad then tied up, give a small cut on the sharp edge then pipe it into the drain-dry longan hole then put on a baking tray.

4. Prepare the batter then sieve it into a mixing bowl, then add water, use a whisk to stir it gently, until u hold the whisk see droplet of batter dropping.

5. Add a pinch of slat, 1/4 tsp sugar 2 tbsp of cooking to the mixing bowl and stir evenly using whisk.

6. Prepare 2 bowl of oil in the wok, sprinkle some flour on the tray of longan, then shake the tray like rolling marble, make sure all longan are well coated.

7. Once the oil is hot in the wok, use satay stick to take the longan and deep into the batter, to deep fry until golden brown, using medium fire, when going to remove from wok, turn high fire.

8. Ready to serve.

Mixed Fruits with White Fungus
24 servings

30g white fungus (soaked)
24 pcs of dried prunes
2 kiwi fruits
2 fresh oranges (peel off skin and cut into small pieces)
1 can of peach (any brand)
1 pkt of coconut fibre cubes (Nata Decoco abt 360gm)- white color
250gm of rock sugar
2 tbsp of honey
1 lemon (squeeze out the juice)

1. Soak the white fungus in tap water for 1 hour, then tear into small pieces, cut off the hard stem.

2. Cook the white fungus with 2 bowl of hot water, 250gm of rock sugar, 2 pieces of pandan leaves, cook until the rock sugar is dissolve, then add in 24 pieces of prunes, let it soak until cool down then add 2 tbsp of honey (pandan leave still inside)

3. Drain away the syrup of the peach then cut them into cube, keep the syrup for later use.

4. Cut the fresh oranges into small cube then put together with peach in the sieve.

5. Pour the peach syrup into the white fungus bowl, then put more ice to cool down.

6. Peel the kiwi fruits, cut the kiwi into 4 pieces then into 4 portion per piece, then put them into the white fungus bowl.

7. Shred a bit of lemon skin, then put into the white fungus bowl, then squeeze our the lemon juice, cut off the round shape of the lemon and put into the white fungus bowl.

8. After the white fungus bowl have cool down, taste for sweetness, if too sweet, no need to add honey, if not, add 2 tbsp of honey then stir them well, add more ice cube.

9. This is to serve as cold dessert.

Saturday, July 15, 2006

Fried Green Bean Starch Sheet, Hot & Sour Soup

Fried Green Bean Starch Sheet
yield: 5 to 12 persons
1 pkt of green bean starch sheet (tianjin brand)
100gm prawn meat (before deshelled is 200gm)
100gm lean pork (soft leg meat, cut into strip)
3 dried mushroom (soak, strip)
1 yellow onion (strip)
1/2 carrot (strip)
2 red chillies (strip)
100g beansprouts (soak in vinegar, drain dry)

2 eggs

1 rice bowl of chicken stock (1 bowl = 300ml)
1 tsp salt
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp M.S.G.
1/2 tbsp black vinegar (chin kang brand)
1/4 tsp sesame oil
1/4 tsp pepper


1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Soak the green bean starch sheet (GBSS) in tap water for 1/2 hr then cut into small long pieces.

3. Season the prawn with 1/4 tsp salt, 1/4 tsp sugar or M.S.G., 1/4 tsp of cornstarch, 1/4 tsp huatiao, 1/4 tsp pepper, use hand to mix them well and set it aside for 15 mins.

4. Beansprouts soak in 2 tsp of vinegar (for crunchness)for 10 mins then drain dry.

5. Onion either yellow or purple, cut them into thin slices. By cutting the side of the chillies then remove the seeds, cut into strip.

6. Chop garlic into fine pieces. Pat and cut the ready-soaked mushroom into strip.

7. Cut the GBSS into strip using chopper, have to roll them up then cut, then it will line out nicely look like kueh teow strip.

8. Prepare the gravy: 1 bowl of chicken stock, 1 tsp salt, oyster sauce, stir well, add M.S.G., sugar, black vinegar, sesame oil, pepper, then leave it a side.

9. Boil water in the wok, when water boil, put in GBSS then stir it well, once its boil, remove and drain dry.

10. Add oil to the wok, add garlic to fry until fragrant, then add yellow onion, chilli, fry until fragrant, add mushroom, stir under high fire, sprinkle huatiao wine, add gravy let it boil, add in lean meat, stir, add in prawn stir again, add a bit black soya sauce, add beansprouts, stir, reduce to medium fire, add green bean starch sheet (GBSS), stir fry them evenly until you see the side of the wok boiling, got slightly bubble. Then off fire, dish up on a plate.

11.Prepare garnishing: 1 tsp cornflour, 1 tsp water, a pinch of salt, a little pepper, 2 eggs (beat all together), grease the pan, then pour in the beaten eggs, let it spread over the pan evenly, once looks cooked, flip them over, then let them cook until almost well done, remove, cut into strip.

12.Garnish the stripped eggs over the plate of fried green bean starch sheet.

Hot & Sour Soup

100gm sea cucumber (cut into strip)
100gm lean pork (cut into strip)
1 box of silken toufu (cut into strip)
2 slices of black fungus (5gm dry wt)
100gm of cuttlefish (cut into strip)
50gm szechuan mustard green (cut into strip)
2 stalks of coriander leave (chinese parlsey)
2 eggs

5 pieces of chilli padi (strip)
2 stalks of spring onion (thin strip)
3 slices of young ginger (cut into thin strip)

6 rice bowl of chicken stock (1 rice bowl is 300ml)
1 tbsp of dark soya sauce
1 tbsp of sugar
2 tsps of salt
1 tsp M.S.G.
2 tbsps of black vinegar (Chin kang brand)
1/4 tsp of sesame oil
1/4 tsp of pepper
1 tbsp of chilli oil


1. 500gm of chicken bones, blanch in hot water, then remove, add 8 bowls of water to cook it, let it boil in high fire for 5 mins, then reduce to low fire to boil for 1 hour, the water will be about 6 bowl left.

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Wash sea-cucumber and drain dry, no need to treat it, cos you will add it to boil the soup. Cut sea-cucumber into strip.

3. Dry mushroom must soak until soft, then pat and cut it into thin strip.

4. Soak the szechuan mustard green for 1 hour until the chilli is gone, then taste for saltness, if too salty, soak again. After that, cut them into strip.

5. Already soaked Black fungus, cut it into strip. Cut cuttlefish into strip.

6. Prepare the gravy: 6 bowl of chicken stock, add 2 tsp of salt, 1 tbsp of dark soya sauce, 2 tbsp of black vinegar (chin kang brand), 1 tbsp sugar, 1/4 tsp of pepper, 1 tsp M.S.G.

7. Wok hot, put 2 tbsp oil then put 2 slices of ginger, 1 stalk of spring onion to fry until fragrant remove.

8. Oil still in wok, sprinkle huatiao wine, add gravy to cook until boil.

9. Add some sesame oil to the meat then add to the wok to cook.

10. Add all the ingredient except cuttlefish add last.

11. Prepare thickening: 4 tbsp of water and 4 tbsp of potato starch stir them well, put aside.

12. When the soup in the wok is boil, reduce fire, stir in the thickening, let it boil, once boiled, reduce fire.

13. Beat 2 eggs then add little sesame oil, then pour in thru stirring, Add cuttlefish and garnishing, off fire, add chilli oil, some coriander leave.

14. Ready to serve.

Drunken Chicken, Braised Spare Ribs, Steam Rice with Lotus Leaf

Drunken Chicken


1.2kg chicken
1/4 bowl of Hua Tiao Wine
3/4 bowl of "Zhenshu Hung" wine

Stuffing chicken with:
2 stalks of spring onion
2 slices of ginger

Seasoning (for chicken)
3/4 tbsp salt
1 tbsp ginger juice (old ginger)
1 tbsp Hua Tiao wine


1. Wash and drain whole chicken. Prepare the seasoning into a bowl, stir until the salt is dissolved.

2. Once the chicken is drained dry, rub the seasoning all over the chicken, then let is set aside for 1 hour.

3. After 1 hour, stuff in the whole stalk of spring onion and ginger into chicken stomach.

4. Prepare the steamer, until it boiling hot, put the chicken to steam under high fire for 20 to 25 mins.

5. After 20 - 25 mins, let the chicken cool down, after that drain dry and cut into 4 portions.

6. Use the balance steaming chicken sauce to mix with 3/4 bowl of ZhenZhu wine & 1/4 bowl of huatiao wine, then pour it over the 4 portion of chicken, and let it soak then put them into the refrigerator for 1 day or overnite.

7. After 1 day, you will see the jelly surrounded the chicken.

8. Ready to serve as cold dish.

Braised Spare Ribs

1 kg spare ribs (soft bone xiao pai gu)
600gm spinach (big leaf kind)
5 slices of ginger
5 stalk of spring onion
5 pieces of garlic
5 pieces of small onion (shallot)

Seasoning (spare ribs)
6 tbsp of spinach juice
2 tbsp of light soya sauce
2 tbsp cornflour


1. Wash the spinach, drain dry. Cut off the stem and pound it then squeeze out the juice for seasoning sauce.

2. Prepare the seasoning sauce in a bowl, then season the spare ribs for 1 hour.

3. After 1 hour, prepare the wok to be hot, then pour in 2 tbsp of oil to fry the seasoned spare ribs, fry until fragrant, about 30% cooked, when it turn slightly brown.

4. Sprinkle some huatiao around the side of the wok, then add garlic, ginger, shallot, 1 bowl (250ml) of water to fry a while, subequently add in 3 bowl of water.

5. Let the wok cook until boil, add 5 small rock sugar, 4 tbsp os "Zhenshu Hung" wine
then let it cook.

6. Put a few pieces of pork rib into 1.5L corning ware to cook awhile.

7. Then off the fire of the wok, then add the balance of pork rib into the corning ware to cook.

8. Use high fire to cook for 10 mins, then add the whole 5 stalk of spring onion.

9. After 10 mins, reduce to low fire, let it simmer for another 30 mins to 1 hour until the spare ribs is soft.

Steam Rice with Lotus Leaf

500gm Glutinous rice,
2 big yellow onion
70gm dried prawns (wash, soak & chop fine)
150gm chinese sausage (wash, remove skin, cut into cube)
2 pieces of lotus leaves (for wrapping rice)
2 eggs (for garnishing)

1 tsp salt
1 tsp sugar
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce,
1/2 tbsp sesame oil
1/4 tsp pepper


1. Wash and soak glutinous rice, drain well, then add in 2 tbsp oil, 1 tsp salt, mix them well evenly, then let it steam for 45 min, under boiling water.

2. Put lotus leave to soak for 5 to 10 mins, then put in boiling water to boil for 5 to 10 mins, then wash and drain dry, use a dry cloth to clean it and keep it dry.

3. After 45 mins, the glutinious rice is cooked then set it aside.

4. Put 1 tbsp oil on the wok, to fry the beaten eggs into scramble eggs and remove.

5. Put 1 tbsp of oil, then put in chinese sausage to fry until fragrant, add onion, and dried prawns to fry until fragrant, keep on stirring.

6. Add in cooked glutinous rice to fry & stir well, fry until no lumpy, sprinkle some water as and when, until all loosen, while frying, add seasoning to fry.

7. Fry until all evenly mix, add in the scrambled eggs to fry, mix it well and remove.

8. Prepare a metal plate, then put the lotus leaf on the plate, with the sharp edge facing on the plate.

9. Put abt 2 lotus leaf then put in the fried glutinous rice then wrap it up, tighten it with toothpick, then bring to steam for 1 hour.

10. It will be ready to serve after 1 hour.

Monday, July 10, 2006

Fried Tapioca Kueh

My friend, Poh Ying give me a pkt of 500gm grated tapioca, so i decide to make the pasar malam selling fried tapioca kueh the green pancake, selling 3 for a dollar

1 kg Grated Tapioca (net wt) (can buy from kk market or clementi Ave 2 Market)
400 gm sugar
120 gm flour (plain or cake or HK flour)
250 gm grated coconut (white color)
10 gm of pandan leave juice
1/8 tsp of green coloring
6 tbsp of water

1. Mix grated tapioca with sugar together into a mixing bowl.

2. Add 1 tbsp of pandan juice then use a wooden scoop to mix well, add coloring.

3. Stir towards & backwards, sieve in the flour into the mixing bowl and stir well. Then add in grated coconut, mix it well.

4. If tapioca looks a bit wet, add only 6 tbsp of water, if the mixture looks dry, add not more then 400 ml of water.

5. Put a bit of oil on pan, then use a scoop to scoop up the tapioca mixture then put on a flat frying pan, to fry, use low fire.

6. Until you smell of tapioca fragrant, turn the tapioca pancake, then let it cook slowly, until its smell fragrant, remove

7. Ready to serve.

Saturday, July 08, 2006

Hainanese Style Curry Chicken & Fried FuYong Omelette

Hainanese Style Curry Chicken

1 chicken (abt 1.5 kg) - cut into chunks
8 tbsp of curry powder (for meat)
5 pieces of potatoes (cooked, peeled and cut into half)*
1 fresh coconut or 200ml of kara brand, 1 small pkt of heng guan brand fresh coconut**
2 tbsp of chilli powder

Gravy ingredient: (to be cut into small pieces then grind them)
2 pieces of lemon grass (abt 6 inches long from the base)
1 lengkuas
12 shallot (red onions - medium size)
3 pieces of garlic (medium size)
1 piece of yellow ginger (1 tsp of turmei powder)
5 pieces of buah keras (if you wan the gravy to be thicken) - optional

* Potatoes

use indonesian potatoes then boil them for 25 mins, soak in cold water until the potatoes is cold then easily to peel off the skin. Want to cook then cut into half.

if for fresh coconut, buy 1 coconut, add 2 tbsp of water to squeeze out the juice, then scoop up the top layer of the fresh coconut for frying in the wok. Then add 2 1/2 bowl of water to make the 2nd layer of coconut milk for curry gravy.


1. Wash & drain dry the chicken, then use 1/4 tsp of salt to marinade it for 1/2 to 1 hour. Use a spoon to mix until its got a sticky paste. (Note : if chicken is seasoned with salt, do not keep overnite)

2. After that, marinade the chicken with 8 tbsp of curry powder, stir it with a spoon until curry powder go into the chicken meat, then set aside for 1/2 to 1 hour.

3. Cut lemon grass into small pieces, pat flat onion, garlic, lengkuas, yellow ginger, buah keras (optional)then put all into the blender to grind them and add 1 to 2 tbsp of water.

4. Grind them until fine then put into a bowl to mix with 2 tbsp of chilli powder.

5. Open the pkt of kara brand coconut, then you see there is a layer floating on top, scoop them up and put into the curry frying wok to fry.

6. The wok must be oil, then off fire, put in the top layer of the coconut. Keep on stiring the coconut, turn on fire, use a wooden scoop, must control the fire, high then low, fry until topping abit golden color or slightly brownish,

7. Once it turn a bit hard, put in the grinded ingredient, this time, must control the fire, high then gradually reduce the fire. Add 2 tbsp of oil, then use wooden scoop to stir it towards and forwards in low fire, fry until a bit oil (like sweat drop), it doesnt stick to the wok, put in the chicken to cook until water comes out for abt 10 to 15 mins (this time you may add in untreated potatoes to cook together)

8. If its sticky in the wok, reduce fire, when its no-stick turn to high fire, fry until meat shrink, then add 1 tbsp sugar and 2 bowl of tap water, or 2nd layer of fresh coconut milk, let it cook until boil, add 1/2 tbsp salt then reduce fire.

9. When you see a bit layer of oil then cover the curry chicken for 20 mins, you may add in well-treated potatoes at this moment, reduce to low fire.

10. After 10 mins, open the cover and stir a bit. After 20 mins, you can see the oil on top floating, then pour in the balance coconut milk (kara brand or 1st layer of fresh coconut milk), then let them cook until boil, off fire,

11. Ready to serve.

Fried FuYong Omelette


100g char siew (must wash first (remove the coloring), drain dry, cut into strip)
2 stalk of spring onion (cut into 2 inches long, thin strips)
38g ham (cut into strip)
6 eggs

Optional Ingredient:

150g prawns (devein & shelled)
1/4 size of yellow onion (cut into strip)


1. Prepare to cut all the ingredient into strip and leave aside.

2. Beat the eggs. Spring onion, ham, char siew all mix well on a plate.

3. Add pepper on them, use chopstick with a spoon to mix them well.

4. Add 1 tsp light soya sauce and 1/4 tsp of sesame oil to the beaten egg, mix them well

5. Prepare 1 tsp of cornflour mix with 2 tsp of water in a bowl.

6. Sprinkle 1 tsp of self raising flour to the mixed veg(Spring onion, ham, char siew) plate.

7. Pour the cornflour mixture to the beaten egg & mix them well. Pour the mixed veg(Spring onion, ham, char siew) plate into the beaten egg bowl, slowly stir them.

8. Grease some oil on the flat frying pan, pour in the well mixed ingredient to fry.

9. Shake the pan a bit, make sure it well cooked, then try to fry until the base a bit slight burnt, then you will smell the fragrant.

10. Once you see the bubble on the eggs, try to flip it over, so as to cook the side of the eggs, if you cant flip the whole piece, then cut into half to flip it.

11. Once you see a bit brownish on both side, you may dish up to serve.