Economical Peanut Porridge

Ingredient

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

Method

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

Ingredient

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

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


Method:

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.

Steamed Glutinous Rice with chicken

Steamed Glutinous Rice with chicken (8 servings)
1 kg glutinous rice

Seasoning for the rice
1 1/2 tsp salt
2 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
3 tsp cooking oil

Method

1. Soak the rice in water for about 6 hours.
2. Mix the seasoning into rice and steam for 45 mins.
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Filling
200 gm chicken - slice
100 gm pork - slice
100 gm sausage - remove the skin & slice
8 nos dried mushroom - soak soft & slice

Seasoning
1/2 tsp salt
3/4 tbsp sugar
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1 tsp oyster sauce
3 tsp ginger juice
1 tbsp cornflour
1 tbsp water
1/4 tsp pepper
1/2 tsp sesame oil
1 tbsp cooking oil

Method
1. Slice the chicken into pieces, slice pork & sausage and mix with the seasoning and leaves aside for 10 mins.

2. Divide the prepared meat into 8 portions. Place a portion of the prepared meat into each bowl, top with a portion of the steamed rice and steam for 20 - 30 mins.

3. Serve by turning the bowl upside down. So that the meat is on the top.

Vegetarian Fried Mee Hoon

Yield - 6 person

Ingredient
1 packet of bee hoon *
38gm dry mushroom (abt 5 pieces - soak soft, cut into strip)
300gm bean sprout
1 pc carrot (strip)
150gm cabbage (strip)
150gm chye sim (cut 1 inch a part)
3 pieces red fresh chilli (strip)
10 sweet beancurd sheets (the hard brown color one)

*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

Method:
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. Sweet beancurd - long hard, must wash and soak, drain dry, then cut into strip, it take abt 1/2 an hour to dry. Then wok hv to be hot, put in cold oil, then put in drained, dry beancurd to fry, frying method is towards n forwards the fire must not too hot, if not it will be burnt, this is for garnish use.

3. Put 2 tbsp of oil in wok, then scoop up the oil, put carrot to fry, then scoop up set aside.

4. Put in chye sim to fry also, remember only 70% cooked, scoop up and set aside.

5. Put in cabbage to fry, also 70% cooked, scoop up and set aside.

6. Put in bean sprout to fry, let it stir fry a while to get rid of the greenish smell. Then scoop up and set aside.

7. Put 2 tbsp of oil in the wok, let it boil, then off fire, put 1 tsp of light soya sauce in the wok, then start the fire, let it cook, do not stir them.

8. Once it boiled, put in strip mushroom to fry, until mushroom a bit smell of salty, add water (* if beehoon is 400 gm - boil water is 600ml (2 bowls) + 1 tbsp sugar + 1/3 tsp salt), add beehoon to fry.

9. Fry them thoroughly, use a chopsticks to help u to stir, must turn the beehoon, so that the sauce will absorb into the beehoon, do not cover while frying.

10. When water inside the beehoon going to dry, add some pepper + sesame oil, add in ur pre-fry vegetables (except chye sim), then keep on stir fry until the water is dry up.

11. Scoop up and garnish with chillies, chye sim and fry beancurd.

12. Ready to serve.

Fried Dry Mee Siam

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

Ingredients:
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)

Method:
1. Grind dried chillies, shallots, garlic together.

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


OR

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

Method:
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

Mee Rebus for lunch (using hai's brand)

Steamed Yam Kueh

Ingredients
650g yam (skinless)

Batter ingredients
260g rice flour
75 g wheat starch
1 tbsp sugar
¼ tsp salt
450 ml warm water (water tat is boiled and cool down)

Seasoning sauce
1 tsp salt
1 tbsp sugar
1 tsp pepper
½ tsp five-spice powder
1 tbsp light soya sauce
250ml hot water (boiling water)
200ml mushroom water (get it from soaked mushroom)

Garnishing:
150gm Chinese sausages
50gm dried mushrooms
100gm dried shrimps
5 gm dried black fungus
2 pieces of fresh chillies
1 stalk of spring onion
50 gm fried sesame seeds
50gm shallot (fried)

Method:
1. Skin off the yam then cut into small pieces, then put to steam in hot boiling water for ½ an hr.
2. Prepare the batter first - mix rice flour, wheat starch, 450 ml of warm water together into a mixing bowl, use a wooden scoop to stir them until smooth then set aside.

3. Soak dried mushroom in hot water until soft.Soak dried fungus in hot water until its expanded.Remove the skin of Chinese sausages then cut into diced. Soak dried shrimp in tap water for a while then drain dry, chop it into pieces. Press the fresh chillies, slice half of it, remove the seeds then cut into strip, then diced it into small pieces.Diced the soften dried mushroom, retain the water, filter it then put aside for later use.Cut the expanded black fungus into small pieces. Cut the spring onion into small pieces.

4. Heat up 2 tbsp of oil then add Chinese sausages, dried shrimps, mushroom, black fungus, chilli to fry until fragrant. Dish up ¾ of the portion for garnishing, the rest leave in the wok. Add in the seasoning sauce to fry together, then add in 200 ml of mushroom water to boil, once it is boiled, then in 250 ml of hot water to fry.

5. Add in steamed yam to fry together until it well cooked, yam looks a bit more soft, easy to press. Sieve the batter mix. Slowly add in the batter to the wok, then keep on stirring until its look creamy and thick, the scoop got problem in stirring then dish up to the 8-inches round tray to steam. The steaming takes about 1 hour.

6. After 1 hour, you will see a bit of water on top of the kueh, its okie, then put garnishing on top of it. If you wan to eat immediately, just put it over a tray of cold water, for about ½ hr, it should be ready to be served.

Steamed Simple Yam Cake

Ingredients 500 gm yam (diced)
200 gm dried prawns (grinded)

Batter600 gm Rice Flour
600 ml tap water

Seasoning: 1800 ml tap water
2 1/2 tsp salt
3 tsp sugar
2 tsp pepper
1/2 tsp sesame oil

Garnishing 5 spring onion (cut)
5 fresh chilli (cut)
20 gm fried sesame seeds

Method1. Mix rice flour & water in a big mixing bowl, add water gradually, stir until smooth paste, set aside. Fry yam until fragnant & drain away the oil. Leave about 5 tsp oil in the wok, add dried prawns to fry until fragnant. Add seasoning to the wok, to fry, add in cooked yam.

2. Fry until boiling hot, you can see bubbles, remove from fire. Pour into the batter and stir until thicken (without fire) . Put into a 8 inches round tin, to steam for 30 - 45 mins. . Garnish with the spring onion & chillies. Wait for it to cool down. 10. Ready to be serve for the next day.

Steamed Pumpkin Kueh (can be eaten in 2-3 hrs time)

Ingredients:
500g pumpkin (remove seed, skin)
150g dried shrimps (soak in water, chopped fine)
250g belly pork (optional)
15 pieces dried mushroom (soak in water, cut into dice)
400ml hot water

Batter Ingredients: (well mixed in a mixing bowl, then sieve it)
250g rice flour
75g wheat starch
450ml warm water (have been boiled & cool down)

Seasoning: (mixed together & put into a bowl and stir well)
½ tsp pepper
1 tbsp sesame oil
1 tbsp light soya sauce
½ tbsp sugar
¼ tsp salt

Method:
1. Pumpkin cut into cubes then steam for 10 mins and set aside. Put 2 tbsp of oil to heat up, add in dried shrimp to fry until fragrant. Then add belly pork, mushroom to fry together, once belly pork is cooked.

2. Add steamed pumpkin to fry then add 400ml hot water to cook in the wok. Stir fry them until the water is cooked then add seasoning to fry again. Once its fragrant, add in the sieved batter ingredients, keep on stir fry.

3. Until it become thicken and creamy, pour into a 8-inches round or square tray to steam for 1 hour over boiling water. Ready to be serve in 2 – 3 hours time.