Ingredients:
300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa
2 stalks lemon grass
1 thumb-sized piece galangal
Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste
1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt
Method:
1. Clean and cut vegetables into small pieces.
2. Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3. Blend all spice paste ingredients together and mix with the chilli paste.
4. Heat oil in wok and fry blended spice paste till fragrant and set aside.
5. Bring 1.5 litres water to a boil. Add the crushed galangal, serai and all the vegetables.
6. When vegetables are almost cooked, add the fried spice paste and mix well.
7. Add the thick coconut milk and evaporated milk. Season with salt according to taste.
8. Lastly add in the fried taukwa.
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December 26th, 2009
Posted by
rose |
Vegetables, Bean Curds and Eggs |
one comment
Ingredients:
300g glutinous rice flour
300ml water
few drops of red food colouring
1 packet coloured tapioca flour cubes
Ginger Syrup:
1500ml water
4 screwpine leaves
100g ginger, peeled and smashed
200g raw cane sugar
Method:
1. Place the glutinous rice flour in a big bowl. Add water bit by bit and knead until it forms a smooth dough. Divide dough into 2 portions. Colour 1 portion of dough with the red food colouring and knead till the dough is evenly coloured.
2. Divide both white and pink doughs into 1.5 cm portions and lightly roll them into balls between the palms. Set aside.
3. Bring 1.5 litre water to a boil. Add the ginger and pandan leaves and boil for 10 to 15 minutes over medium heat. Add sugar and boil till sugar dissolves, remove pandan leaves and ginger.
4. In another pot, bring 1 litre of water to a boil. Drop in the glutinous rice balls and let them boil till they float to the surface. Transfer them with a slotted spoon into the ginger syrup.
5. Drop the coloured tapioca flour cubes into the boiling water and boil till they float to the surface and are cooked through. Remove and drop them into the ginger syrup.
6. Ladle the glutinous rice balls and tapioca cubes together with the ginger syrup into bowls and serve.
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December 22nd, 2009
Posted by
rose |
Desserts and Snacks |
one comment
Ingredients:
500g pork ribs
300g pearly beans
200g fresh chestnuts
2.5 litres water
Method:
1. Separate pearly beans from pods.
2. Parboil fresh chestnuts, remove skin and rinse.
3. Scald pork ribs in boiling water and rinse well.
4. Bring 2.5 litres of water to a boil. When boiling, add in pork ribs and chestnuts. Lower heat and simmer for 1 hour.
5. Add in pearly beans and simmer for another 20-30 mins.
6. Add salt to taste.
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December 5th, 2009
Posted by
rose |
Soups |
one comment
Ingredients:
300g pearly beans
500g pork ribs
1 sweet corn
8 red dates
2.5 litres water
Method:
1. Separate beans from pods. Wash and drain.
2. Scald pork ribs in boiling water and rinse well.
3. Bring 2.5 litres of water to a boil. When boiling, add in the pork ribs. Lower heat and simmer pork ribs for one hour.
4. Add in sweet corn, red dates and pearly beans. Simmer for another half an hour.
5. Add salt to taste.
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December 5th, 2009
Posted by
rose |
Soups |
2 comments
Ingredients:
500g huai shan
500g pork ribs
8-10 red dates
1 tbsp medlar seeds
2.5 litres water
1 tsp salt
Method:
1. Peel off skin from huai shan and cut into chunks.
2. Remove stones from red dates and rinse.
3. Scald pork ribs with boiling water and rinse well.
4. Bring 2.5 litres of water to a boil. When boiling add in the pork ribs and boil for 1 hour.
5. Add red dates, huai shan and medlar seeds and simmer for another half an hour.
6. Add tsp salt to taste.
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December 5th, 2009
Posted by
rose |
Soups |
no comments
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