Monday, April 30, 2007

Fish Meat in Vermicelli Soup


600g fish meat (dory fish - cut into chunk)
500g beehoon (soak until soft)
2 stalk of chye-sim (cut into bite-size)
2 slices of ginger
2 tomatoes (cut into slices)

Seasoning sauce for fish:
1 tbsp chinese wine
1 tbsp ginger juice
1 tsp salt
1/8 tsp msg
1/2 tsp sugar
1/8 tsp pepper

Gravy sauce:
2 litre of stock (chicken bones & ikan billis)
1 1/2 tsp salt
1 1/2 tbsp fish sauce (thai brand)
1 tsp msg
1/8 tsp pepper
1 tsp sesame oil

1. Cut and season the fish with wine then set aside for 15 mins.

2. Mix the seasoning sauce for the fish well in a bowl, then add to the fish to mix together, set it aside for 15 mins.

3. Prepare the wok for deep-frying fish, once the oil in the wok is hot, off fire,
coat the fish with coat cornflour, then put into deep fry, then turn on the fire, to cook the fish meat. Once the fish meat turn slightly yellowish texture, shows that it is cooked, remove and drain dry.

4. For individual serving, prepare a sauce pan, add 2 tbsp of oil, add garlic, ginger to fry until fragrant, add wine, stock, salt, chye-sim, fish-sauce, cover and let it boil.

5. Once boiled, off heat, add 3 tbsp of milk eith evaporated or UHT milk, then add in beehoon to let it boil again.

6. Ready to serve once beehoon is boiled, garnish with fish slices and tomatoes to serve.

Saturday, April 28, 2007

Fried Oyster Omelette


300g fresh oyster
8 eggs
100g sweet potato flour
300ml water
2 stalk spring onion (cut into 2 inches length)
2 stalk coriander leaves (cut into small pieces)

Seasoning sauce

1/2 tsp salt
1/4 tsp msg
1 tbsp fish sauce (mix with 5 tbsp water)

Sambal Chilli sauce
2 tbsp of chilli paste (ah chew brand)

Grind ingredient together then mix with chill paste
15 shallots
5 pieces candlenuts
1/2 tbsp belacan
1 piece lemon grass
2 slices of blue ginger

Seasoning for Oyster

Wash the oyster and drain dry, season oyster with 1/2 tsp salt, 2 tsp tapioca flour, 1/8 tsp msg and 1/8 tsp sugar for 15 min.

Flour mixture

Prepare a mixing bowl, add sweet potato flour with 300 ml water then sieve, add 1 tbsp tapioca flour, 1/2 tsp salt, 1/2 tsp msg, 1/2 tsp sugar , mix them well and leave it aside for 1/2 hour or longer.


1. Beat 4 eggs into a bowl, heat up a non-stick pan with 2 tbsp of oil, add 1 ladle of flour mixture and spread it evenly.

2. When the flour mixture turning transparent, add in beaten eggs and fresh oyster, then stir fry until all well mix thru, add in 2 tbsp oil to continue frying, dun let it overcooked, sprinkle with some fish sauce.

3. Once the eggs is cooked, off fire, garnish with spring onion and coriander leaves.

4. Serve with sambal chillies.

Monday, April 02, 2007

Healthy Drink to cleanse the body

Winter-melon Drink


500g of Winter-melon
200g of cooked & uncooked barley (buy from chinese medical hall)
200g of sweeten wintermelon (dong gua tang)
1 litre of water
20 pieces of red dates (seeds removed)
10 pieces of Huai Shan (buy from chinese medical hall)


Prepare 1 litre of water into the pot, once water boiled, add in winter-melon (which cut into pieces with seeds & skin, cooked & uncooked barley, sweeten wintermelon, red dates and Huai Shan, let it boil for about half an hour, once you smell of winter-melon fragrant, off fire.

This Drink is specially recommended by my teacher, Mdm Lee Swee Har.

She say it is good to cleanse the body and good for the smoooth flow of urine in the body. It will not be very cooling because Huai Shan is added to balance the cooling system.

Sunday, April 01, 2007

Stir Fried Bean Threads with minced pork (pic)


200g minced pork (add 2 tbsp of tap water to mix first)
250g bean threads (Lung Kow Brand)
2 stalks of spring onion
1/2 tbsp chopped garlic
1/4 tbsp ginger juice
1 tbsp hot bean paste
600ml of chicken stock
1 tbsp huatiao (chinese wine)


1 tsp salt
1/2 tsp msg
1/2 tsp sugar
1/4 tsp pepper powder


1. Soak the bean threads in tap water, remove rinse & drain dry.

2. Heat wok with 2 tbsp oil, add in garlic to fry, then hot bean paste, once it well mix, add in minced pork, ginger juice to fry until fragrant, add in wine and chicken stock, stir well, then add in the seasoning sauce, then keep on stirring until the chicken stock dry up, off fire, sprinkle chopped spring onion.