Nonya Chap Chye
Ingredients:
1 cabbage
1 carrot
1 small bundle of Tang Hoon
30gm lily flower (golden needle flower)
30gm black fungus.
3pcs beancurd sticks
1/2 can button mushrooms
2tbsp dried shrimps
1/2tbsp preserved red beancurd
1tbsp preserved bean paste (tou cheo)
1 tbsp minced garlic
1tsp Pepper
1tso maggi chicken granules
1 tbsp oyster sauce.
Salt to taste
Method:-
1) Cut the cabbage into one to two inch pieces
2) Cut the carrot into pieces – not too thin
3) Soak the Tang Hoon
4) Cut the button mushrooms into halves
5) Blend/Pound the dried shrimps
6) Soak the black fungus and lily flower. When soft, drain away the water.
7) Tie a knot on the lily flower
8) Break the beancurd sticks into pcs and deep fry it. After frying , put aside.
9) Heat up two tbsp oil
10) When oil is hot, add in the dried shrimps and fry till fragrant. Then add in the garlic, and stir till garlic is brown
11) Next, add in the red beancurd and preserved soya bean paste.
12) Take it out and place into a pot
13) Next, put oil , garlic and fry the cabbage and carrot.
14) Add them to the mixture in the pot. Stir and mix them together. Add in two cups of water . Add in the fried beansticks, lily flower and black fungus.
15) Let it simmer for 10-15 mins until cabbage softens.
16) Then, add put add in salt, oyster sauce, chicken granules and pepper.
17) Lastly, add in the tang hoon, Stir it and then turn off the fire.
Friday, July 23, 2010
Wednesday, July 21, 2010
Vegetarian sharksfin with egg
Vegetarian sharksfin with egg
Ingredients
5 eggs
50gm beansprouts
1 carrot
Some rice vermicelli
One stalk spring onions
1 tsp salt
1 tsp light sauce
1 tbsp sesame oil
1 tsp pepper
Method:
1) Soak the rice vermicelli and cut into 1 inch strips
2) Shred the carrots
3) Cut the spring onions into small pieces.
4) Mixed all the ingredients together.
5) Heat wok with little oil
6) Place in one scoop of mixture at a time.
7) Stir fry - stirring all the time till egg cook.
Ingredients
5 eggs
50gm beansprouts
1 carrot
Some rice vermicelli
One stalk spring onions
1 tsp salt
1 tsp light sauce
1 tbsp sesame oil
1 tsp pepper
Method:
1) Soak the rice vermicelli and cut into 1 inch strips
2) Shred the carrots
3) Cut the spring onions into small pieces.
4) Mixed all the ingredients together.
5) Heat wok with little oil
6) Place in one scoop of mixture at a time.
7) Stir fry - stirring all the time till egg cook.
Steam Silken beancurd
Ingredients:
1pc silken beancurd
1tsp sesame oil
1tbsp LKK oyster sauce
Fried shallots
Spring onions - cut into 1 inch long
Method:
1) Steam the silken beancurd
2) When hot, add in the sesame oil and oyster sauce
3) Sprinkle fried shallots and spring onions
1pc silken beancurd
1tsp sesame oil
1tbsp LKK oyster sauce
Fried shallots
Spring onions - cut into 1 inch long
Method:
1) Steam the silken beancurd
2) When hot, add in the sesame oil and oyster sauce
3) Sprinkle fried shallots and spring onions
Lotus root with peanut soup
Lotus with peanut soup
Ingredients: Lotus root 600gm
100 gm peanuts
3pcs chicken bones and legs, (bones must be cut into pcs)
½ tbsp chicken granules
Salt
Method:
1) Put water with peanut to boil
2) Cut the lotus roots into rings.
3) When water boils, add in the chicken bones
4) Let it boil for a while, then add in the lotus roots
5) Boil under slow fire for at least 45mins.
6) Add in chicken granules and salt to taste.
Ingredients: Lotus root 600gm
100 gm peanuts
3pcs chicken bones and legs, (bones must be cut into pcs)
½ tbsp chicken granules
Salt
Method:
1) Put water with peanut to boil
2) Cut the lotus roots into rings.
3) When water boils, add in the chicken bones
4) Let it boil for a while, then add in the lotus roots
5) Boil under slow fire for at least 45mins.
6) Add in chicken granules and salt to taste.
Old Cucumber Soup
OLD CUCUMBER SOUP
Ingredients: 1pc old cucumber
1pc dried cuttlefish
3pcs chicken backbone (cut into a few pcs)
½ tbsp chicken granules
Salt
Method:
1) Cut the old cucumber, digging out the centre core and discard it.
2) Cut the cuttlefish into strips.
3) Put cuttlefish together with water to boil.
4) When boil, add in the chicken bones
5) Let it boil for a while, then add in the old cucumber.
6) Leave it to boil for at least half an hour under slow fire.
7) Add in the chicken granules and salt to taste.
Ingredients: 1pc old cucumber
1pc dried cuttlefish
3pcs chicken backbone (cut into a few pcs)
½ tbsp chicken granules
Salt
Method:
1) Cut the old cucumber, digging out the centre core and discard it.
2) Cut the cuttlefish into strips.
3) Put cuttlefish together with water to boil.
4) When boil, add in the chicken bones
5) Let it boil for a while, then add in the old cucumber.
6) Leave it to boil for at least half an hour under slow fire.
7) Add in the chicken granules and salt to taste.
Gingseng chicken soup
Gingseng chicken soup
Ingredients: 1pc whole chicken with skin removed.
: 3tbsp wolfberry seeds (kay chee)
: 6pcs red dates
: Gingseng – 2 tbsp
: 3pcs tangkwei
: 6pcs dried longans
: Salt
Method:
1) Put water and all the above ingredients to boil except the chicken.
2) When the water boils, then add in the chicken.
3) Leave it to boil over small fire for one hour
4) Add in salt to taste.
Ingredients: 1pc whole chicken with skin removed.
: 3tbsp wolfberry seeds (kay chee)
: 6pcs red dates
: Gingseng – 2 tbsp
: 3pcs tangkwei
: 6pcs dried longans
: Salt
Method:
1) Put water and all the above ingredients to boil except the chicken.
2) When the water boils, then add in the chicken.
3) Leave it to boil over small fire for one hour
4) Add in salt to taste.
Buah Keluak currry
Buah Keluak curry
Ingredients: Curry paste (as above)
50pcs buah keluak
1pc chicken breastmeat
1pc chicken
1kg pork ribs
1pc assam – add water to it.
Method:
1) Soak Buah Keluak for at least one week, scrubbing the shell and changing water every day.
2) Break open the nut and dig out the meat
3) Mince the chicken breast meat and mix it with the buah keluak meat.
Blend well and add in a little salt.
4) Stuff the mixture back into the buah keluak shell.
5) Fry the rempah till fragnant.
6) Mix in the nuts and add assam water.
7) Add in the pork ribs and chicken and allow it to simmer.
Ingredients: Curry paste (as above)
50pcs buah keluak
1pc chicken breastmeat
1pc chicken
1kg pork ribs
1pc assam – add water to it.
Method:
1) Soak Buah Keluak for at least one week, scrubbing the shell and changing water every day.
2) Break open the nut and dig out the meat
3) Mince the chicken breast meat and mix it with the buah keluak meat.
Blend well and add in a little salt.
4) Stuff the mixture back into the buah keluak shell.
5) Fry the rempah till fragnant.
6) Mix in the nuts and add assam water.
7) Add in the pork ribs and chicken and allow it to simmer.
Chillie Paste for chicken curry
Chillie paste for chicken curry.
Ingredients:
Small onions – 3 kgs
Lengkuas (Nam ginger) – 1kg
Lemon grass – 1kg
Yellow ginger (small pc)
A few pcs of garlic
Buah Keras – 500gm
Belachan – 1 block
Santan flower (rojak flower) – 10pcs
Lima pulut leaves – 10pcs
Yellow ginger leaves – 1 pcs
Method:
Blend all the above together, adding water and oil if too dry.
Ingredients:
Small onions – 3 kgs
Lengkuas (Nam ginger) – 1kg
Lemon grass – 1kg
Yellow ginger (small pc)
A few pcs of garlic
Buah Keras – 500gm
Belachan – 1 block
Santan flower (rojak flower) – 10pcs
Lima pulut leaves – 10pcs
Yellow ginger leaves – 1 pcs
Method:
Blend all the above together, adding water and oil if too dry.
Belachan chillie
Belachan chillie
500gm chillie
1block belachan
2pcs lima pulut leaves or 1pc lime skin
Method:
1) Toast belachan till dry.
2) Put belachan, chillie, lima pulut leaves into grinder.
3) Blend all together
When serving, add in lime juice.
500gm chillie
1block belachan
2pcs lima pulut leaves or 1pc lime skin
Method:
1) Toast belachan till dry.
2) Put belachan, chillie, lima pulut leaves into grinder.
3) Blend all together
When serving, add in lime juice.
Garlic chillie
GARLIC CHILLIE
Ingredients:-
500gm chilli padi
500gm young ginger
500gm garlic
2tsp salt
1tablespoon sugar
Method:-
1) Put chilli padi, young ginger and garlic into blender/chopper.
Blend all together till fine.
2) Add in sugar and salt – stir well
When serving, add in lime juice.
Ingredients:-
500gm chilli padi
500gm young ginger
500gm garlic
2tsp salt
1tablespoon sugar
Method:-
1) Put chilli padi, young ginger and garlic into blender/chopper.
Blend all together till fine.
2) Add in sugar and salt – stir well
When serving, add in lime juice.
Soyabean drink with egg
Ingredients:
1. Soyabean water - no sugar added
2. Eggs
Method:
Same proportion of soyabean water and egg i.e 1 bowl soyabean water 1 bowl egg
1. Mix the ingredients together
2. Put on tray and steam over very small over for 1 hour.
3. Take out and cool it b4 cutting into cubes.
4. Deep fry it.
1. Soyabean water - no sugar added
2. Eggs
Method:
Same proportion of soyabean water and egg i.e 1 bowl soyabean water 1 bowl egg
1. Mix the ingredients together
2. Put on tray and steam over very small over for 1 hour.
3. Take out and cool it b4 cutting into cubes.
4. Deep fry it.
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