tag:blogger.com,1999:blog-58252138279299096512024-02-18T20:57:56.571-08:00PennyPennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-5825213827929909651.post-46848214510070580362008-11-09T03:27:00.000-08:002008-11-09T03:43:54.476-08:00Spaghetti White Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvBBScoIZ17F7tcLG9XADmXy8DEePrvoU7TZh2RAytwRwqLUxGezzZN6TUtPhmw58c11zfwZHvH1kLHISTXJJCyJPJf5vR6FMZrgLb5wnDmiLFXrJMDbDjMW6WSI56O2RfDtYxbOC_uoB/s1600-h/DSC02532.JPG"><img id="BLOGGER_PHOTO_ID_5266618167420426322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvBBScoIZ17F7tcLG9XADmXy8DEePrvoU7TZh2RAytwRwqLUxGezzZN6TUtPhmw58c11zfwZHvH1kLHISTXJJCyJPJf5vR6FMZrgLb5wnDmiLFXrJMDbDjMW6WSI56O2RfDtYxbOC_uoB/s320/DSC02532.JPG" border="0" /></a> Ingredients<br /><br />1. Spaghetti - serving for 2 pax<br />2. 2 tbsp olive oil<br />3. 2 tbsp chopped garlic<br />4. 3 pieces oyster mushroom - sliced<br />5. 1 chicken thigh - deboned and cut cubes<br />6. a handful of fresh basil leaves<br />7. chopped fresh parsley<br />8. 100 ml whipping cream<br /><br />Marinate of chicken cubes<br /><br />1. 1/4 salt<br />2. dash of sesame oil<br />3. dash of pepper<br />4. 1/2 tsp corn flour<br /><br />Seasoning<br /><br />1. 1/2 tsp salt<br />2. 1/2 ground black pepper coarse<br />3. some white wine/shaoxin wine<br /><br />To cook<br /><br />1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves.<br /><br />2. Add in oyster mushroom and chicken cubes. Stir fry until chicken is cooked.<br /><br />3. Add in whipping cream and seasoning. Mix well and bring to boil.<br /><br />4. Add in spaghetti (again rinse it with water and drain first as it might get sticky after set aside for sometime). Mix well spaghetti with the sauce.<br /><br />5. Dish up and sprinkle with some fried basil leaves and chopped parsley or bread crumb. Serve hot! (your actual pasta might look more watery than the above picture as I used less cream to individual preference)Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com3tag:blogger.com,1999:blog-5825213827929909651.post-26787712606503575042008-11-09T03:11:00.000-08:002008-11-09T03:45:57.457-08:00Stir Fry Spaghetti with Ham and Vege<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUjfG1C_R6P2Cgs33PTEgfrQTtVr5XwW46ZyfhNrWTXB88lYPP9hNSTjFvABoiPOJXYHEgzmOMduNLSW-q82t81Yiysul661foYVxb6deLkVRbZcYRfE2z4SpubuCNkh8eePD9ZfoniQN/s1600-h/DSC02530.JPG"><img id="BLOGGER_PHOTO_ID_5266614416861519666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 225px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUjfG1C_R6P2Cgs33PTEgfrQTtVr5XwW46ZyfhNrWTXB88lYPP9hNSTjFvABoiPOJXYHEgzmOMduNLSW-q82t81Yiysul661foYVxb6deLkVRbZcYRfE2z4SpubuCNkh8eePD9ZfoniQN/s320/DSC02530.JPG" border="0" /></a><br /><br />Ingredients<br /><br /><div>1. Spaghetti - serving for 2 pax</div><div>2. 4 tbsp olive oil. </div><div>3. 2-3 tbsp chopped garlic, </div><div>4. a handful of fresh basil leaves </div><div>5. 1 onion - cut rings</div><div>6. 1 portion of carrot - sliced </div><div>7. half a zucchini - sliced</div><div>7. 2 slices ham - sliced</div><div>8. chopped fresh parsley</div><div></div><div></div><div></div><div></div><br /><br /><div>Seasoning</div><div></div><div>1. 1/4 tsp salt </div><div>2. 1/2 tsp ground black pepper coarse. </div><div>3. 1/2 tsp of white wine/shaoxin wine</div><div>4. 1/2 tsp paprika</div><div> </div><div>...</div><div></div><div></div><div></div><div></div><div></div><div></div><div>To cook</div><div> </div><div>....</div><div>1. Cook the spaghetti in advance in boiling water with some salt and oil for 15 mins. Set aside. Heat up olive oil in pan. Add in chopped garlic and stir fry until fragant. While waiting, deep fry the basil leaves in another pot until crunchy and transparent. Set aside the fried basil leaves. </div><div> </div><div>....</div><div></div><div></div><div></div><div></div><div></div><div>2. Add in onion rings, carrots and ham, stir fry. Add salt and ground black pepper coarse. Continue fry until u see the ham is a bit brownish.</div><div> </div><div>....</div><div></div><div></div><div></div><div></div><div></div><div>3. Add in spaghetti (rinse with water again and drain first before adding in as the pasta tend to be sticky after set aside for sometime). Then add in zucchini and chopped parsley. Stir fry.</div><div> </div><div>....</div><div></div><div></div><div></div><div></div><div></div><div>4. Add white wine/shaoxin wine and a dash of salt and ground black pepper coarse <u>again</u>. Add in paprika. Stir fry and mix well. </div><div> </div><div>....</div><div></div><div></div><div></div><div></div><div></div><div>5. Dish up. Garnish with some fried basil leave on top and sprinkle with chopped parsley. You can sprinkle with crushed macademia nuts OR bread crumb, taste nicer.</div><div></div>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-9727606427841322522008-11-09T02:56:00.000-08:002008-11-09T03:10:32.275-08:00Homemade Mango Ice-cream<div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiDhVwiUGfE6M_3nvdyTH8FdVFsIEJyEfB5xYf30cxkngPJvCdMv9kd_gwaR78UDnpxj0rJOnAn4eKb62ePCQNMAFTgssPepTzT6Wa3eQ4Sbjb0PyvPCqNx0piWW6zs-zfv_WaSB6LVOy/s1600-h/DSC01586.JPG"><img id="BLOGGER_PHOTO_ID_5266610308959325858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiDhVwiUGfE6M_3nvdyTH8FdVFsIEJyEfB5xYf30cxkngPJvCdMv9kd_gwaR78UDnpxj0rJOnAn4eKb62ePCQNMAFTgssPepTzT6Wa3eQ4Sbjb0PyvPCqNx0piWW6zs-zfv_WaSB6LVOy/s320/DSC01586.JPG" border="0" /></a> </div><div align="center"><br /></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5266613299782697890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 166px; CURSOR: hand; HEIGHT: 216px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp73qyIxqxNZlDhE5MwxF9XgIzTe6GbvrOuKiWYF4zoYS2SPEEAggka9t38n25U5t8KHTiXBz1Nijy5VdkmQZ6GtzZCyknxnh0t_xX7UvpNK2cFdM1xDi_CDEghRSTpw_6sjxTkbeAL6aI/s320/DSC02535.JPG" border="0" /> <p align="center">(this is the cream im using)<br /></p><br /><br /><br /><br />Ingredients<br /><br />1. 3 riped mangoes<br />2. 20 ml whipping cream<br /><br />To make<br /><br />1. Cut the riped mangoes in cubes, freeze till they are harden or overnight the best.<br />2. Put the mangoes cubed into blender. Add in cream.<br />3. Blend till smooth and serve immediately as it will gets watery fast.Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-67145166469973137902008-11-09T02:41:00.000-08:002008-11-09T02:55:46.881-08:00Braised Palace Belly<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnoshPfYwE78PgtcbuNlW8pE6jvE0ogWdyPvmek3Y7Eq34_TLVJZzqpY9c9NVWmg7hyeF_8CwEybjj0t6lkBNAlHPBy1VZhtJ8Xs02hMLP5-WUbrZ1QFJ2cQDX8v1gd4J9diV07Wcrx9Q/s1600-h/DSC02187.JPG"><img id="BLOGGER_PHOTO_ID_5266606665180669218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnoshPfYwE78PgtcbuNlW8pE6jvE0ogWdyPvmek3Y7Eq34_TLVJZzqpY9c9NVWmg7hyeF_8CwEybjj0t6lkBNAlHPBy1VZhtJ8Xs02hMLP5-WUbrZ1QFJ2cQDX8v1gd4J9diV07Wcrx9Q/s320/DSC02187.JPG" border="0" /></a> Ingredients<br /><br />1. 500 g pork belly with skin<br />2. 2 pieces chinese sausage - sliced<br /><br />Sauce<br /><br />1. 20g rock sugar<br />2. 1/2 tbsp A1 sauce<br />3. 1 tbsp HP sauce<br />4. 1 tbsp black vinegar'chik kong<br />5. 1/4 tsp salt<br />6. 2 tbsp plum sauce<br />7. 2 tbsp tomato sauce<br />8. 1/2 tbsp ketchup<br />9. 1/2 tbsp oyster sauce<br />10. 500 ml water<br />11. Cornflour solutions, added later<br /><br />To cook<br /><br />1. Cook the pork belly into boiling water for 25 mins, dish out and soak into cool water for 15 mins. Remove and drain well.<br />2. Cook all sauce ingredients into a pot, bring to boil, add in pork belly and chinese sausage, bring back to boil.<br />3. Cover and lower the heat and simmer for 40 mins until the pork belly is tender and the gravy is slightly thicken.<br />4. Dish out the pork belly, thicken the gravy with a little cornstarch solutions, remove and pour over to the pork belly. Serve hot.Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com1tag:blogger.com,1999:blog-5825213827929909651.post-4594366397338853142008-11-09T02:31:00.000-08:002008-11-09T02:53:14.566-08:00BBQ Honey Wings<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YIpxKaPM5-MPqyyPpDCM35_yvywu9iKg7ygnoFEa8pDdKCauv86QxynCbGMA9QWhjBwq4VE_WWNrY7qcxkXJYBlG3ELHc-AzU_scztDtOGXs7QxhTJq8ofZflquwB_UXEC3vyXpyVpFE/s1600-h/DSC02048.JPG"><img id="BLOGGER_PHOTO_ID_5266604377472850162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YIpxKaPM5-MPqyyPpDCM35_yvywu9iKg7ygnoFEa8pDdKCauv86QxynCbGMA9QWhjBwq4VE_WWNrY7qcxkXJYBlG3ELHc-AzU_scztDtOGXs7QxhTJq8ofZflquwB_UXEC3vyXpyVpFE/s320/DSC02048.JPG" border="0" /></a> Ingredients<br /><br />1. 5 chicken wings<br />2. 3 tbsp of honey<br />3. 1 tbsp of maltose<br />4. 4 tbsp light soy sauce<br />5. some ginger juice<br /><br /><br />To cook<br /><br />1. Marinate the wings with ingredients for 3 hours or overnight.<br />2. Bake in preheated oven at 180c for 20-25 min, basting with melted butter on and off.Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-68793420191885987492008-06-17T09:47:00.000-07:002008-12-09T23:13:52.457-08:00Soft Bean Curd with Minced Meat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWHqqwO95jRHBez9IF6Ob7oEErp2Eovf6VE7Gt-KWsBVCWr_wkoPUVVHAfnBkbavyc6zpOumyR7z0h9UTZAv_c8s3ZM4T9QY0bKoWv33MVdQgl-C_S5-9RYvtiJCLFPOif2w1aNakmzOO/s1600-h/DSC01526.JPG"><img id="BLOGGER_PHOTO_ID_5212893873297724002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWHqqwO95jRHBez9IF6Ob7oEErp2Eovf6VE7Gt-KWsBVCWr_wkoPUVVHAfnBkbavyc6zpOumyR7z0h9UTZAv_c8s3ZM4T9QY0bKoWv33MVdQgl-C_S5-9RYvtiJCLFPOif2w1aNakmzOO/s320/DSC01526.JPG" border="0" /></a> Ingredients<br /><ol><li>1 soft bean curd - steamed </li><li>200 gm minced meat</li><li>chinese mushroom - soaked & diced</li><li>1 pinch garlic - chopped</li><li>spring onion - chopped</li></ol><p>Seasoning</p><ol><li>1 tbsp oyster sauce</li><li>2 tbsp light soy sauce</li><li>1 tsp dark soy sauce</li><li>1/2 tsp sugar</li><li>dash of pepper</li><li>100 ml water</li></ol><p>To cook</p><ol><li>Steamed the soft bean curd for 5 minutes and set aside.</li><li>Heat up wok with 2 tbsp oil. Saute the garlic till fragant and add in minced meat.</li><li>Add in the diced mushroom and stir fry for 2 minutes. Add in seasoning and bring to boil.</li><li>Pour the sauce on the soft bean curd and garnish with chopped spring onion. Serve hot.</li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-69337204524441881272008-06-17T09:36:00.000-07:002008-12-09T23:13:52.596-08:00Arrow Root Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq-aswPDH1hSZ6y2nLwbnISqHKPhyphenhyphen0Afrfhk3H3jhsPeqBasBezYhNyjRHa1DS8ETRV_iRWIq-3mq9vpTO9OSXwH4k5nDcRxL_zy_NfHy5YkVar-K9wD3_7qh2WkvRC97FuVCcWYhr8U2/s1600-h/DSC01529.JPG"><img id="BLOGGER_PHOTO_ID_5212891019595386882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq-aswPDH1hSZ6y2nLwbnISqHKPhyphenhyphen0Afrfhk3H3jhsPeqBasBezYhNyjRHa1DS8ETRV_iRWIq-3mq9vpTO9OSXwH4k5nDcRxL_zy_NfHy5YkVar-K9wD3_7qh2WkvRC97FuVCcWYhr8U2/s320/DSC01529.JPG" border="0" /></a> Ingredients<br /><ol><li>half of arrow root (as big as your palm) - cut thick slices</li><li>3-4 dried oysters</li><li>5-6 red dates OR 3 honey dates</li><li>600 gm pork bones</li></ol><p>Seasoning</p><ol><li>salt to taste</li></ol><p>To cook</p><ol><li>Bring all the ingredients into a soup pot. Add in water for serving of 2-3 pax.</li><li>Bring to boil and turn to low fire for around 3 hours. Add seasoning and serve.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-34869391277447554982008-06-17T09:18:00.000-07:002008-12-09T23:13:52.680-08:00Rolled Pork with Milky Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f0pikie9ZvbfKpxuyx1CKjfNuQBj3-GU7_1Gv6AZmRGjmDlJLCG2UmpYpQ5SVBqbuT_HmLNtLbAyyQGBRe4-K39ZdeO7SfzDIe7BTAvdGa4BkoDv93rYMVtMEiyYoLYHnQKa54CmvUPg/s1600-h/DSC01536.JPG"><img id="BLOGGER_PHOTO_ID_5212886441317213154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f0pikie9ZvbfKpxuyx1CKjfNuQBj3-GU7_1Gv6AZmRGjmDlJLCG2UmpYpQ5SVBqbuT_HmLNtLbAyyQGBRe4-K39ZdeO7SfzDIe7BTAvdGa4BkoDv93rYMVtMEiyYoLYHnQKa54CmvUPg/s320/DSC01536.JPG" border="0" /></a> Ingredients<br /><ol><li>500 gm lean pork - sliced thin</li><li>spring onion - cut stalks </li><li>carrots - sliced into 3in long</li></ol><p>Marinade</p><ol><li>1 tbsp oyster sauce</li><li>2 tbsp light soy sauce</li><li>1/2 tsp sugar</li><li>1/2 tsp sesame oil </li><li>1/2 tsp worcestershire sauce</li><li>1 tsp corn flour</li><li>dash of pepper</li></ol><p>Sauce</p><ol><li>200 ml evaporated milk</li><li>1 tbsp butter</li><li>1/2 tsp chilli sauce</li><li>1/2 tsp sugar</li><li>1 tsp salt</li></ol><p>To cook</p><ol><li>Mix the marinade with pork for overnight.</li><li>Blanch the spring onion and carrots in hot water.</li><li>Roll the blanched spring onion and carrots with the pork meat.</li><li>Heat up wok and fry the pork meat till cook. Dish up and set aside.</li><li>Pour in sauce and bring to boil. Dish up and pour onto the cooked pork meat. Serve hot.</li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-61796776059174152402008-06-17T09:05:00.000-07:002008-12-09T23:13:52.927-08:00Steamed Chicken with Mushroom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s5YRbJHX09NwRhU-r2hUUh6dtPg9TAMaa6vRQUaEItksSySw-NNPrgPQt4-GoCMGEyXx6wM0eWCDK8T8hXMr6DqEK7fNvGcfam6epuoN0ifH34tI9Ehm1VrJTWlNxRTkjqwuNfnjv0zz/s1600-h/DSC01463.JPG"><img id="BLOGGER_PHOTO_ID_5212883128137234946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7s5YRbJHX09NwRhU-r2hUUh6dtPg9TAMaa6vRQUaEItksSySw-NNPrgPQt4-GoCMGEyXx6wM0eWCDK8T8hXMr6DqEK7fNvGcfam6epuoN0ifH34tI9Ehm1VrJTWlNxRTkjqwuNfnjv0zz/s320/DSC01463.JPG" border="0" /></a> Ingredients<br /><ol><li>2 chicken thigh - cut into pieces</li><li>3-4 mushrooms - soaked and sliced</li><li>some ginger - sliced</li></ol><p>Marinade</p><ol><li>1/2 tsp sesame oil</li><li>1 tbsp oyster sauce</li><li>1 tbsp light soy sauce</li><li>1/2 tsp salt</li><li>1/2 tsp cooking oil</li><li>1 tsp corn flour</li><li>dash of pepper</li></ol><p>To cook</p><ol><li>Mix the ingredients with marinade for atleast 1 hour.</li><li>Steam for 15 minutes in a preheated wok. Serve hot.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com1tag:blogger.com,1999:blog-5825213827929909651.post-68748001127862842692008-04-24T09:26:00.000-07:002008-12-09T23:13:53.130-08:00Ku Lou Yoke<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlFgwkXL2B_2PNyenWKtUgQotNrm2P0kSjRL9196VIxW9OVHmUGmeqI6mfG54-tMCUUdf9RgVSUnxjpUMoOIoHGwi5-gmnUOoL2708M34buxc8VnjxnbBwfRmEXPpvM359G-pePZ1SsRR/s1600-h/DSC01458.JPG"><img id="BLOGGER_PHOTO_ID_5192850362809511538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlFgwkXL2B_2PNyenWKtUgQotNrm2P0kSjRL9196VIxW9OVHmUGmeqI6mfG54-tMCUUdf9RgVSUnxjpUMoOIoHGwi5-gmnUOoL2708M34buxc8VnjxnbBwfRmEXPpvM359G-pePZ1SsRR/s320/DSC01458.JPG" border="0" /></a>Ingredients<br /><ol><li>300 gm pork belly - cut cube</li><li>1 onion - sliced</li><li>1 tomato - sliced</li><li>100 gm pineapple - sliced</li><li>corn flour for drying</li></ol><p>Marinade</p><ol><li>1/2 tsp salt</li><li>1/2 tsp sugar</li><li>1 tsp oyster sauce</li><li>1/2 tsp sesame oil</li><li>1 egg</li><li>1 tgsp shao xin wine</li><li>3 tbsp water</li><li>1 tsp bicarbonate of soda, to soften the meat (optional)</li></ol><p>Sauce</p><ol><li>1 tbsp plum sauce</li><li>3 tbsp tomato sauce</li><li>1 tbsp chilli sauce</li><li>1 tbsp sugar</li><li>1 tsp salt</li><li>1/2 tbsp white rice vinegar</li><li>100 ml water</li></ol><p>To cook</p><ol><li>Marinade the pork cubes for atleast 30 minutes. Coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.</li><li>Leave 1 tbsp oil in wok, stir-fry tomato, onion and pineapple until fragant. Pour in sauce and bring to cook until thick.</li><li>Return the deep-fried pork and mix well. Dish up and serve.</li></ol><p><em>Tips : can add 1 green capsicum (sliced) if you wish</em></p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-57101471548471728132008-04-24T08:56:00.000-07:002008-12-09T23:13:53.460-08:00Mee Suah Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9klz3HRMTXBnh9pOQttDE6PRh9eExc_e0AayUm6xwcUtyoeyAmEcDnrK4mVDkiENQE7sui8sjvhWPI1QRZSOuskVvt1LkezU4U3GBltOo3v_MqnPaY_pGlN2XffOw4_l4dposTk6GcEn3/s1600-h/DSC01444.JPG"><img id="BLOGGER_PHOTO_ID_5192844916790980194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9klz3HRMTXBnh9pOQttDE6PRh9eExc_e0AayUm6xwcUtyoeyAmEcDnrK4mVDkiENQE7sui8sjvhWPI1QRZSOuskVvt1LkezU4U3GBltOo3v_MqnPaY_pGlN2XffOw4_l4dposTk6GcEn3/s320/DSC01444.JPG" border="0" /></a> Ingredients<br /><ol><li>chinese cabbage - cut small pieces</li><li>pork meat - sliced</li><li>garlic - chopped</li><li>bamboo shoot fungus (juk sun) - soak in water and clean</li><li>2 bundle of mee suah - rinsed</li></ol><p>Seasoning</p><ol><li>1/2 tsp salt</li><li>1/2 fish sauce</li><li>dash of pepper</li><li>dash of sesame oil</li><li>1/4 tsp of shao xin wine</li><li>300 ml water</li></ol><p>To cook</p><ol><li>Saute the chopped garlic until fragant. Add in sliced pork and stir-fry.</li><li>Add in chinese cabbage and pour in water.</li><li>Add seasoning and mee suah.</li><li>Simmer for about 5 minutes and add in bamboo shoot fungus.</li><li>Mix well and dish up.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-55664003789972861342008-04-11T09:39:00.000-07:002008-12-09T23:13:53.663-08:00Ginger and Egg Soup (fast soup)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhTW3Swi0jSNqRkNO5Mts8YN-VZ-ID1uY5g9CMEk75x62moM98xC9DC9RquUwAcGCQVZS1J0q5qEyR_9PSyOGrQql2hV1dwNKGjbVHRepqWdKnokl1kQHfMwDxlGHtJq061G6WZWJtJF8/s1600-h/DSC01442.JPG"><img id="BLOGGER_PHOTO_ID_5188029596563624482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghhTW3Swi0jSNqRkNO5Mts8YN-VZ-ID1uY5g9CMEk75x62moM98xC9DC9RquUwAcGCQVZS1J0q5qEyR_9PSyOGrQql2hV1dwNKGjbVHRepqWdKnokl1kQHfMwDxlGHtJq061G6WZWJtJF8/s320/DSC01442.JPG" border="0" /></a> Ingredients<br /><ol><li>1 egg</li><li>100 gm pork (lean meat) - sliced</li><li>200 gm ginger - sliced</li><li>garlic - sliced</li></ol><p>Seasoning</p><ol><li>salt and pepper to taste</li><li>1/2 tsp fish sauce</li></ol><p>To cook</p><ol><li>Saute the garlic and ginger till fragant. Add in pork meat and stir-fry.</li><li>Beat in egg and mix well.</li><li>Add water (for 2 pax serving) and seasoning. Bring to boil for 15 minutes. Serve hot.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com2tag:blogger.com,1999:blog-5825213827929909651.post-314612288342302882008-04-11T09:20:00.000-07:002008-12-09T23:13:53.926-08:00Hairy Gourd with Carrots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuOpKnbMTnA5t6LTvkPgjccU22YC5a-3ymaPL3mx5c-Mcn59qeZOsFr6tL3c_RKkvZJPHeXY_nirxcM-MB3J-vrUWdL1SoUHcryaPi8TRyrGEUQ62ukrDlw6y8mVZX7LLXVV0UkXYQxw4/s1600-h/DSC01440.JPG"><img id="BLOGGER_PHOTO_ID_5188024906459337218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuOpKnbMTnA5t6LTvkPgjccU22YC5a-3ymaPL3mx5c-Mcn59qeZOsFr6tL3c_RKkvZJPHeXY_nirxcM-MB3J-vrUWdL1SoUHcryaPi8TRyrGEUQ62ukrDlw6y8mVZX7LLXVV0UkXYQxw4/s320/DSC01440.JPG" border="0" /></a> Ingredients<br /><ol><li>1 hairy gourd - shredded</li><li>1 carrots - shredded</li><li>garlic - chopped</li></ol><p>Seasoning</p><ol><li>1 tsp salt</li><li>dash of pepper</li><li>200 ml water</li></ol><p>To cook</p><ol><li>Saute the garlic until fragant. Add in shredded hairy gourd and carrots. Stir- fry.</li><li>Add in seasoning and water. Cover with lid and simmer at low heat for 10 minutes.</li><li>Dish up and serve.</li></ol><p>Tips : A very simple and fast vegetable dish for those who likes hairy gourd. </p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-15975926525942671772008-04-11T09:00:00.000-07:002008-12-09T23:13:54.268-08:00Gobo Root with Red Dates Soup<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSTzwPqKhe0BYLflZyfSSNTX7MMv4iWmnfqSXrXxldfej6PI-lbQKbE__o4N_o2OdPD7eXyv6H4M2GSQ4cqbETaEpSvwqJVmqO1bmSe4Nj1MZ3lqldOZgGGsK_GnPTMU9BOAthGEOLXAg/s1600-h/DSC01428.JPG"><img id="BLOGGER_PHOTO_ID_5188019666599236066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSTzwPqKhe0BYLflZyfSSNTX7MMv4iWmnfqSXrXxldfej6PI-lbQKbE__o4N_o2OdPD7eXyv6H4M2GSQ4cqbETaEpSvwqJVmqO1bmSe4Nj1MZ3lqldOZgGGsK_GnPTMU9BOAthGEOLXAg/s320/DSC01428.JPG" border="0" /></a><br /><img id="BLOGGER_PHOTO_ID_5188020654441714162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsU8DLtIXoJa4UIC1IIRQxU1fOe5_L70Pwy88trUoLSBeES9T7MJd_b83u5zcsf5YamJvqG8UI55azrxb0duzC0ndP0XnrlpfF8DL1TQ2APXonr_8TtDB2oCwoXuIIMKUWvPNzCqxQOa9/s320/sy.jpg" border="0" />Gobo Root (sang wai san)<br /></div><br /><div align="left">Ingredients</div><ol><li><div align="left">1 gobo root - cut cubes</div></li><li><div align="left">300 gm pork (lean meat)</div></li><li><div align="left">50 gm red dates</div></li><li><div align="left">50 gm dang shen</div></li><li><div align="left">20 gm qi-zi</div></li></ol><p align="left">Seasoning</p><ol><li><div align="left">salt to taste</div></li></ol><p align="left">To cook</p><ol><li><div align="left">Put all the ingredients into soup pot. Add enough water (2-3 pax serving). </div></li><li><div align="left">Bring to boil and turn to low heat and boil for approximately 3 hours. Add salt to taste.</div></li></ol><p align="left"></p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-82219247083041718122008-04-11T08:45:00.000-07:002008-12-09T23:13:54.455-08:00Potatoes with Minced Meat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW4SSeGO130-KbK7rROjWrzsnYAvBVvzFGXWSwYLEIjycfO4XuAkgdZFTv8evkh_bpHIDwrX5HVQEKi6RPYcrk2ugnSo0-gqw6P9FIUTkfsJtt-_ToiI3rKeANayy-Gvn4klDsjNqLBSj/s1600-h/DSC01438.JPG"><img id="BLOGGER_PHOTO_ID_5188015968632394194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW4SSeGO130-KbK7rROjWrzsnYAvBVvzFGXWSwYLEIjycfO4XuAkgdZFTv8evkh_bpHIDwrX5HVQEKi6RPYcrk2ugnSo0-gqw6P9FIUTkfsJtt-_ToiI3rKeANayy-Gvn4klDsjNqLBSj/s320/DSC01438.JPG" border="0" /></a> Ingredients<br /><ol><li>300 gm minced pork</li><li>4 potaotoes - sliced</li><li>shallots - chopped</li><li>garlic - chopped</li></ol><p>Seasoning</p><ol><li>1 tbsp oyster sauce</li><li>2 tbsp light soya sauce</li><li>1/2 tsp dark soya sauce</li><li>1/2 tsp sugar</li><li>dash of pepper</li><li>300 ml water</li></ol><p>To cook</p><ol><li>Saute the garlic and shallots till fragant. Add in minced meat and stir-fry for 2 minutes.</li><li>Add in potatoes and seasoning except water and pepper. Stir-fry and mixwell.</li><li>Add in 300 ml water and close with lid. Turn to low heat and simmer for 10-15 minutes until the potatoes is soften. (Add in additional water if the gravy is drying up but the potatoes still need to be cooked longer)</li><li>Add the pepper and mix well. Dish up and serve.</li></ol><p></p><p><em>Tips</em> : If want shorten time, can first deep- fry the potatoes, dish and set aside. Add in after minced pork and follow on with step no.2 but with less water.</p><p></p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-16015535708859403222008-04-11T04:28:00.000-07:002008-12-09T23:13:55.010-08:00Lamb Chop<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aFH3_imzNRJLS8zJ0DVx2KjhyphenhyphenDHeJxZgtYOFW4XGtcV6yi8PDDIwZJU6cdiSMhLtW9nPhtglrrabb6-n7NCGr3i6K1cca9DgmAFM5P0i8h6BLcRi9bKXrUTND0XufOrDKGxraZcJsbeE/s1600-h/DSC01434.JPG"><img id="BLOGGER_PHOTO_ID_5187949332214796738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5aFH3_imzNRJLS8zJ0DVx2KjhyphenhyphenDHeJxZgtYOFW4XGtcV6yi8PDDIwZJU6cdiSMhLtW9nPhtglrrabb6-n7NCGr3i6K1cca9DgmAFM5P0i8h6BLcRi9bKXrUTND0XufOrDKGxraZcJsbeE/s320/DSC01434.JPG" border="0" /></a> Ingredients<br /><ol><li>5 pieces lamb shoulder</li></ol><p>Marinade</p><ol><li>2 tbsp oyster sauce</li><li>2 tbsp light soya sauce</li><li>1 tbsp HP sauce</li><li>1 tsp worcestershire sauce</li><li>1 tsp dark soya sauce</li><li>1 tsp salt</li><li>1 tsp black pepper</li><li>1 tsp sugar</li><li>dash of rosemary herbs</li><li>some water</li></ol><p>To cook</p><ol><li>Clean the lamb and mix with marinade. Season for overnight.</li><li>Heat up oil and pan-fry until cooked.</li><li>Serve with vegetables of your choice and fried potatoes.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-49845400220661432812008-04-11T04:13:00.000-07:002008-12-09T23:13:55.187-08:00Macaroni Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n8u1aRpv4R4uk4R5ZonaUdBp9YPEttWbmVNWTc0o3Kyn3chZrDel00XeuIVOmm5IbvZyVCtOFyEIUASXOT6sbQg4VCD_3ksyo96DMyLTUMPHVhC2XmIWJg9pg7nhaBGF8p3qEaxQWvvo/s1600-h/DSC01358.JPG"><img id="BLOGGER_PHOTO_ID_5187944732304822706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1n8u1aRpv4R4uk4R5ZonaUdBp9YPEttWbmVNWTc0o3Kyn3chZrDel00XeuIVOmm5IbvZyVCtOFyEIUASXOT6sbQg4VCD_3ksyo96DMyLTUMPHVhC2XmIWJg9pg7nhaBGF8p3qEaxQWvvo/s320/DSC01358.JPG" border="0" /></a> Ingredients<br /><ol><li>macaroni pasta - 1 bowl</li><li>2 pips garlic - chopped</li><li>3 tbsp grated cheese </li><li>2 tbsp olive oil</li></ol><p>Seasoning</p><p>For boiling pasta</p><ol><li>1/2 tsp salt</li><li>1/2 tsp cooking oil</li></ol><p>For cooking</p><ol><li>1/2 tsp salt</li><li>1/2 tsp black pepper</li><li>dash of white wine (optional)</li><li>300 ml UHT whipping cream</li></ol><p>To cook</p><ol><li>Cook the macaroni pasta in hot boiling water with 1/2 tsp salt and 1/2 tsp cooking oil, for 10-15 minutes. Dish and drain. Set aside.</li><li>Heat up wok with 2 tbsp olive oil, saute chopped garlic till fragant.</li><li>Add in macaroni and seasoning. Stir fry until the sauce is thicken.</li><li>Add in grated cheese and mix well. Dish up and serve hot.</li></ol><p><em>Tips</em> : Optional ingredients = chicken meat, button mushroom, fresh olive, carrots/cauliflower, parsley/basil. Add in these ingredients after saute the garlic and thereafter follow from step no.3</p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-12702447327587650072008-04-02T09:36:00.000-07:002008-12-09T23:13:55.340-08:00Marmite Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0Qyi-YI8kI_uQawzXHOrokqBPbf-L80pFBEnscmvNt0MFXYggD60UddMSA4U9ZPWdcp7M451cJU9hbMzxKqY2VT7RLXDuUyE8NIbIRCmAh2lS4GH2H-a86FUaHnO55UojCv9MJGCap31/s1600-h/DSC01432.JPG"><img id="BLOGGER_PHOTO_ID_5184689073242751874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0Qyi-YI8kI_uQawzXHOrokqBPbf-L80pFBEnscmvNt0MFXYggD60UddMSA4U9ZPWdcp7M451cJU9hbMzxKqY2VT7RLXDuUyE8NIbIRCmAh2lS4GH2H-a86FUaHnO55UojCv9MJGCap31/s320/DSC01432.JPG" border="0" /></a> Ingredients<br /><ol><li>2 chicken thighs - deboned & cut into pieces</li></ol><p>Marinade</p><ol><li>1 tsp light soya sauce</li><li>1/2 tsp salt</li><li>1 tbsp corn flour</li><li>dash of pepper</li></ol><p>Sauce</p><ol><li>2 tbsp marmite yeast extract</li><li>1 tbsp maltose</li><li>1 tbsp honey</li><li>1 tbsp light soya sauce</li><li>dash of pepper & chicken stock granules</li><li>100 ml water</li></ol><p>To cook</p><ol><li>Mix chicken with marinade and season for 1 hour. Deep fry in hot oil for 2 minutes or until cooked. Dish and drain.</li><li>Heat up 1 tbsp oil, pour in sauce and cook at medium heat until thick. Return fried chicken and mix well. Dish up.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com3tag:blogger.com,1999:blog-5825213827929909651.post-29866548753284287672008-04-02T09:12:00.000-07:002008-12-09T23:13:55.479-08:00Steam Spare Ribs with Fermented Soya Bean Paste<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP5-77DkEOjzYC48NSoeVM_FNzfaPpzK6iSQVi9t2Qp9Iv-LZ6KE9Biqz1GMt6W9PXuCEXNjCd5QW-W4Xfzzsir5wXEz6SQ2hN0OibiPXqPygk2dpV9Tmp1ANc4QzkYlRVt40JLMttSDM/s1600-h/DSC01419.JPG"><img id="BLOGGER_PHOTO_ID_5184683451130561394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP5-77DkEOjzYC48NSoeVM_FNzfaPpzK6iSQVi9t2Qp9Iv-LZ6KE9Biqz1GMt6W9PXuCEXNjCd5QW-W4Xfzzsir5wXEz6SQ2hN0OibiPXqPygk2dpV9Tmp1ANc4QzkYlRVt40JLMttSDM/s320/DSC01419.JPG" border="0" /></a> Ingredients<br /><ol><li>600 gm spare ribs</li><li>1 tbsp fermented black bean - soaked</li><li>1 red chilli - shredded</li><li>1 pip garlic - chopped</li></ol>Marinade<br /><ol><li>1 tbsp fermented soya bean paste</li><li>1 tbsp spicy soya bean paste (tau ban cheong)</li><li>1 tsp sugar</li><li>1 tsp corn flour</li><li>1/2 tsp sesame oil</li></ol><p>To cook</p><ol><li>Mixed the ingredients with marinade and season for 1 hour.</li><li>Steam for 15 min and serve hot.</li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-25509082420994638702008-03-19T09:34:00.000-07:002008-12-09T23:13:55.631-08:00Wintermelon Soup with Kampung Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_TNL0NGb8o0d6-Fsl9-xslbKxhj8XNSBFvkhG-fZJx-9TNqhNXPZdUMXjCFqqjM6gDEvPYUa4B3c3h7JaIIpUKKp6BQCmSPgYKruAgLny4KQGzgSB9LhzlhmGXH75EEX1fOAt5GVQIG_/s1600-h/DSC01364.JPG"><img id="BLOGGER_PHOTO_ID_5179492602728782722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_TNL0NGb8o0d6-Fsl9-xslbKxhj8XNSBFvkhG-fZJx-9TNqhNXPZdUMXjCFqqjM6gDEvPYUa4B3c3h7JaIIpUKKp6BQCmSPgYKruAgLny4KQGzgSB9LhzlhmGXH75EEX1fOAt5GVQIG_/s320/DSC01364.JPG" border="0" /></a> Ingredients<br /><ol><li>1/2 wintermelon - skinned and cut into cubes</li><li>1/2 kampung chicken</li><li>dried scallops - a small handful, soaked in water</li><li>dried cuttlefish/dried oysters - few pieces, soaked in water</li><li>salt to taste</li></ol><p>To cook</p><ol><li>Put all ingredients in soup pot and adequate water. This is for 2-3 serving.</li><li>Boil for 3 hours.</li><li>Add salt to taste before serving.<br /></li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com1tag:blogger.com,1999:blog-5825213827929909651.post-73417489644232797572008-03-19T09:21:00.000-07:002008-12-09T23:13:55.783-08:00Fried Prawns with Hoisin Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXFY-TM0yNyib-Z0orOWOsCGJW_5N2iAOL_-UiieFb0DfTDCE0_zbVStpSCeT7UomKz39rveQvBPjtJ1AtACWB0pxKyD0B0LETqeN0-4FmDNSIbeLaCi1htY6pdRhPRStfCdDZjnV3-Q2/s1600-h/DSC01323.JPG"><img id="BLOGGER_PHOTO_ID_5179489299898932082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXFY-TM0yNyib-Z0orOWOsCGJW_5N2iAOL_-UiieFb0DfTDCE0_zbVStpSCeT7UomKz39rveQvBPjtJ1AtACWB0pxKyD0B0LETqeN0-4FmDNSIbeLaCi1htY6pdRhPRStfCdDZjnV3-Q2/s320/DSC01323.JPG" border="0" /></a> Ingredients<br /><ol><li>500 gm prawns - clean and shelled</li><li>garlic - chopped</li></ol><p>Marinade</p><ol><li>1/2 tsp sugar</li><li>1/2 tsp salt</li><li>dash of sesame oil</li></ol><p>Sauce</p><ol><li>2 tbsp hoisin sauce (lee kum kee)</li><li>1 tsp light soy sauce</li><li>1/2 tsp sugar</li><li>100 ml water</li></ol><p>To cook</p><ol><li>Mix the prawns with marinade and season for half an hour.</li><li>Heat up oil and saute garlic until fragant. Add in prawns and stir fry until just cooked.</li><li>Pour in sauce and stir well until gravy is thicken. Dish up.</li></ol><p> </p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-90968350259721104452008-03-11T04:51:00.000-07:002008-12-09T23:13:55.957-08:00Sweet Gourd with Egg Beancurd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0uGYX4nwavYraCU4DrXv8ZY_e0f2yE7fKCHEeYBbof4a3qFr0S4NORxIBN2QIIL3s2g6ZtZxXPDpQ3iQjt82i1fdivWc5AnOHfYsd8JoI6TyizJTrJlj8P-xXbNo6yn47f7Xx-XGbU9l/s1600-h/DSC01362.JPG"><img id="BLOGGER_PHOTO_ID_5176450979904199522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir0uGYX4nwavYraCU4DrXv8ZY_e0f2yE7fKCHEeYBbof4a3qFr0S4NORxIBN2QIIL3s2g6ZtZxXPDpQ3iQjt82i1fdivWc5AnOHfYsd8JoI6TyizJTrJlj8P-xXbNo6yn47f7Xx-XGbU9l/s320/DSC01362.JPG" border="0" /></a> Ingredients<br /><ol><li>2 pcs egg beancurd - cut into 4 cm strips</li><li>1 pip garlic - chopped</li><li>1 tsp ginger - chopped</li><li>1 sweet gourd (about 200 gm) - cut into pieces</li></ol><p>Seasoning</p><ol><li>1/2 tbsp oyster sauce</li><li>1 tbsp light soya sauce</li><li>1 tsp salt</li><li>dash of perpper & chicken stock granule</li><li>150 ml water</li><li>1 tsp corn flour, mixed with 2 tbsp water, for thickening sauce</li></ol><p>To cook</p><ol><li>Deep fry egg bean curd in hot oil until golden brown. Dish and drain. Arrange on a serving plate.</li><li>Heat up 1 tbsp oil, saute chopped garlic and ginger until fragant. Add in sweet gourd and stir well. Add in seasoning and cook for 2 minutes.</li><li>Thicken with corn flour water and pour over fried bean curds. Serve hot.</li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com0tag:blogger.com,1999:blog-5825213827929909651.post-50136935938919390942008-03-05T09:15:00.000-08:002008-12-09T23:13:56.228-08:00Preserved Meat Rice (Lap Mei Rice)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqAj7_GQ33XRcAamloX0zAFqcm5eDwuhiEh0JqQLLQdCv41cfj7f6dlleRNVjIPAnH2TP_bZWjG60Qea1r2nUeyhy0HessDaQuYCdpKaAUAISBT9IY84VM-UPmR_RYAD89vp3QGgUU7A5/s1600-h/DSC01340.JPG"><img id="BLOGGER_PHOTO_ID_5174307891742661170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqAj7_GQ33XRcAamloX0zAFqcm5eDwuhiEh0JqQLLQdCv41cfj7f6dlleRNVjIPAnH2TP_bZWjG60Qea1r2nUeyhy0HessDaQuYCdpKaAUAISBT9IY84VM-UPmR_RYAD89vp3QGgUU7A5/s320/DSC01340.JPG" border="0" /></a><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5174308437203507778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1QPrGQUpqxZaR92LLB9B5h7T74fUu6WzRsaXUGQ3Ue-tvSxnuZgKEvUQuIWt7vJ3RMP_PyykKq_qn4iHQ88_l2_QRU8tWbJCOz_XCqahmnxrV2vW2XWbEOvU7Nos2m60SkA2Th8mrc6f/s320/DSC01342.JPG" border="0" />Ingredients<br /><ol><li>2 chinese sausage (lap cheong)</li><li>2 liver sausage (yun cheong)</li><li>1 kwai fah pork meat</li><li>1 preserved pork meat (lap yuk)</li><li>Rice for 2-3 persons</li></ol><p>Seasoning</p><ol><li>1 tsp dark soy sauce</li><li>2 tbsp light soy sauce</li><li>1 tbsp sesame oil</li><li>1 tsp salt</li></ol><p>To cook</p><ol><li>Clean all the meat and set aside. Do not cut first.</li><li>Cook rice and wait until water level is right below the rice.</li><li>Put all the meat on top of the rice, pour in seasoning and steam for 15-20 minutes.</li><li>Take out the meat and cut all into slices.</li><li>Return the meat to rice cooker and mix well with the rice.</li><li>Sprinkle with chopped spring onion (if you wish) and serve with chilli padi (bird's eye chilli).</li></ol><p> </p><p>Tips : You could add preserved duck if you wish, but blanch the duck with boiling water (to reduce oil) and cut into pieces first before steam in the rice cooker. Reduce salt/light soy sauce in your seasoning should you have preserved duck as it has original salty taste.</p>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com1tag:blogger.com,1999:blog-5825213827929909651.post-42160736204330308152008-03-05T09:08:00.000-08:002008-12-09T23:13:56.369-08:00Green Raddish and Carrot Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObQofGpq-tLO1waa91dwUDVYLe3cGubqjQwM7IrsKDuhakVP_EVX9lrw7BZFVkdAgq1H7taU8djtG07iOIIq6chgxjJUDfA0pvL9h3NJWY1yvTy8wUNGK5O5hAUrhjz42Ugb0J-Xq5aB_/s1600-h/DSC01324.JPG"><img id="BLOGGER_PHOTO_ID_5174306096446331426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObQofGpq-tLO1waa91dwUDVYLe3cGubqjQwM7IrsKDuhakVP_EVX9lrw7BZFVkdAgq1H7taU8djtG07iOIIq6chgxjJUDfA0pvL9h3NJWY1yvTy8wUNGK5O5hAUrhjz42Ugb0J-Xq5aB_/s320/DSC01324.JPG" border="0" /></a> Ingredients<br /><ol><li>1 green raddish - cut cubes</li><li>2 carrot - cut cubes</li><li>600 gm pork meat</li><li>4 dried oysters - soaked with hot water for 20 min</li><li>3-4 red dates</li><li>some dried scallops</li></ol><p>Seasoning</p><ol><li>1 tsp salt</li></ol><p>To cook</p><ol><li>After clean all the ingredients, put altogether in soup pot.</li><li>Add enough water and bring to boil, can be served for 2-3 persons.</li><li>Boil at low heat for around 3 hours, add seasoning. Serve.</li></ol>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com5tag:blogger.com,1999:blog-5825213827929909651.post-27775110041507877592008-03-01T01:39:00.000-08:002008-12-09T23:13:56.588-08:00Fried Egg with Basil Leave<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGaYZ2cQg9L2rKBwlPIZvPBvgDWqIfi4zC9ZsV7QXLX9yMeBPMulbHf89nwBszRCPCniq31ifcdbRNn4tUCGQshBBolAC1kzx6RLkHxDQK7XZ2pI9VMk1PhxMOa8_mdpHsB_6izg_4Lr9/s1600-h/DSC01315.JPG"><img id="BLOGGER_PHOTO_ID_5174305576755288594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGaYZ2cQg9L2rKBwlPIZvPBvgDWqIfi4zC9ZsV7QXLX9yMeBPMulbHf89nwBszRCPCniq31ifcdbRNn4tUCGQshBBolAC1kzx6RLkHxDQK7XZ2pI9VMk1PhxMOa8_mdpHsB_6izg_4Lr9/s320/DSC01315.JPG" border="0" /></a> <div><div>Ingredients</div><ol><li>2 eggs - beaten</li><li>bunch of basil leave</li></ol><p>Seasoning</p><ol><li>1/2 tsp salt</li><li>1/2 tsp sugar</li></ol><p>To cook</p><ol><li>Mix seasoning with beaten eggs. Add in basil leave and mix well.</li><li>Heat up 3 tbsp oil until hot.</li><li>Pour the beaten eggs and fried.</li><li>Serve with thai chilli sauce for better taste.</li></ol></div>Pennyhttp://www.blogger.com/profile/15288027791470651040noreply@blogger.com2