Thursday, May 31, 2007

Steam coconut yam - sweet dessert


260gm yam (net wt)
42gm rice flour (3 elephant brand)
42gm tapicoa flour (cock & torch brand)
175ml coconut milk (Heng Guan brand)
50ml tap water
45gm fine sugar
a few drop of purple food coloring (optional)

100gm grated coconut (to be steam)

1. Mixed grated coconut with 1 tsp of salt, then bring to steam for 5 mins, then let it cool down.

2. Peel and cut the yam into small cube and steam for 20 mins.

3. After 20 mins, use a fork to mash while it still hot, then cover it.

4. Put rice flour and tapioca flour into a mixing bowl, add sugar to stir well.

5. Add water to stir well, use a wooden spoon to stir, then add in smashed yam, until well blended. add in the coconut milk.

6. Bring to a non-stick wok, to cook and stir in low fire until the texture become a bit coarse then pour into small chwee-kueh mould and steam for 25 mins.

7. After 25 mins, open the cover, if there is water content, let it steam further.

8. After the water content dries up, remove the mould, let it cool down.

9. Once it cool down, unmould them, garnish with grated coconut, ready to serve.

Economical Peanut Porridge


200g rice
2550ml boiling water
35g silver fish
60g peanuts
1 tsp chicken stock powder
2 slices ginger (old ginger with skin)


1. Wash the rice and drain dry, soak the silver fish for 5 mins and drain dry.

2. Cook peanuts in hot boiling water until soft. (about an hour)

3. Once peanuts is soft. Bring 2250ml water to boil, once boiled and add in rice, silver fish, peanuts to cook. Once boiling bubbles, add ginger slices, then turn to low heat to cook for 2 hours.

4. Must stir one round and stop, dun not stir again.

5. After 2 hours, add in chicken stock powder and salt, then remove from fire.

Simple Fried Beehoon


1 pkt of beehoon (400g tai sun brand)- soak until soft
180 gm beansprouts
2 tbsp chopped garlic

Seasoning sauce : Mixed all together in a measuring cup
3 tbsp oyster sauce (panda brand)
2 tbsp sweet sauce (rose brand)
2 tbsp dark sauce (kwong cheong thye brand)
1 tbsp light soya sauce (kwong cheong thye brand)
1 tbsp msg (optional)
1/2 tsp salt
1/4 tsp pepper
600ml water

2 stalk of spring onion (chop the green part)
2 tbsp of fried sesame seeds


1. Fry the chopped garlic until fragrant, then add in the seasoning sauce let it boil.

2. Then add in beehoon to stir fry, keep on stirring, stir from the bottom up when the water slightly dries up, slowly add in the beansprouts to stir, then off fire, add pepper to sprinkle all over, do not fry until too dry, leave it abit damp and moist, then sprinkle spring onion.

3. When serving, sprinkle sesame seed all over.

Tuesday, May 29, 2007

Fried Udon with Seafood


600gm Udon (blanch with hot water & drain dry)
300gm beansprouts (peel off both ends)
200gm Squid (sotong)
300gm Medium prawns
200gm Grouper fish slices

Fish Seasoning Sauce
1 tsp salt
1 tsp sugar
2 tsp cornflour
1/8 tsp pepper
1 tsp sesame oil
1 tsp oil

100gm yellow chives (or green chives)
10gm chopped garlic
5gm shredded chillies

100ml stock
1/2 tsp salt
1 tsp sugar
1 tbsp light soya sauce
1 tbsp oyster sauce

To Add later
1 tsp sesame oil
1 tsp black pepper


1. Put the fish into a bowl, add salt, sugar, cornflour, then use a chopstick to stir them well. Then add white pepper, sesame oil, stir well, add cooking oil, then set aside.

2. Prepare gravy in a bowl, put half a cube chicken stock, add 100ml water, add salt, sugar, light soya sauce and oyster sauce.

3. Heat up the wok, then add water inside the wok, once water boiled, add in the fish to blanch, stir until fish half-cooked, scoop up and drain dry, sock in the same water in a bowl.

4. Squid, cut into rings and blanch in hot water then drain dry.

5. Heat the wok with 2 tbsp of oil, add garlic to stir fry, pour in gravy to boil.

6. Add prawn, once the prawns turn red, add black pepper & sesame oil, follows by Udon to fry, add dark soya sauce(optional) stir slowly then cover for 2 mins.

7. Add chilli,then add in beansprout, chives, sotong, dark soya sauce, stir well, add fish do not stir too long, let it cooks for 5 mins.

8. Once smell of the fragrant, off fire, dish up and serve.

Friday, May 04, 2007

Khanom Fak-Thong (Pumpkin Pudding)


500gm pumpkin (steamed & smash)
250ml coconut milk
100gm grated coconut
100gm rice flour
30gm tapioca flour
160gm sugar
1/4 tsp salt


1. Mix the grated coconut with salt, then bring to steam for 5 mins.

2. Peel and cut the pumpkin into cube and steam for 1/2 hour or until soft.

3. After 1/2 hour, smash pumpkin, then leave it to cool down.

4. Prepare a mixing bowl, put coconut milk, rice flour, tapioca flour, sugar, salt, to be mix together until it well mixed then add in smashed pumpkin and sieve thru to prevent lumpy.

5. Pour all the mixture into a square tray or round tray about 8 inches, then sprinkle some grated coconut on top, then bring it to steam for 30 mins.

6. After 30 mins, use a satay-stick to poke it, see its still sticky or not, if not sticky show that its well cooked.

7. Then cut into pieces and mixed with grated coconut before serve.