Fried Bee Hoon Singapore Style

 

ผัดหมี่สิงค์โปร์ 

- เส้นหมี่ขาว 200 กรัม 

- กุ้งสด  125 กรัม  (ประมาณ 5 ตัว) 

- น้ำมันพืช 1/2 ถ้วย 

- หอมหัวใหญ่หั่นเสี้ยว 1/2 หัว

- เนื้ออกไก่หั่นเป็นเส้น 100 กรัม

- ไขไก่  3 ฟอง (เราใช้ 2 ฟองเอง) 

- น้ำตาลทราย 1/2 ชช

- น้ำมันหอย 1 ชต 

- ผงกระหรี่ 1 ชช

- พริกไทยป่น 1/2 ชช

- เห็ดหอมแช่น้ำจนนุ่มหั่นเส้น 4 ดอก (ลืมใส่ ฮ่าๆๆ) 

- พริกหวานสีเขียว หั่นเป็นเส้น 1/2 เม็ด (เราใช้พริกชี้ฟ้าเขียวแทน)

- พริกชี้ฟ้าแดง หั่นเป็นเส้น 1/2 เม็ด 

- กุ๊ยช่ายขาว หั่นท่อนขนาด 1" 1 ถ้วย (เราใช้ต้นหอมแทนเพราะกุ๋ยช่ายขาวหายากช่วงนี้)

- ถั่วงอกเด็ดหาง 1-1/2 ถ้วย (ตอนผัดไม่ได้ใส่ ลืมอีกแระ ...ใส่ตอนกิน) 

วิธีทำ 

1. แช่เส้นหมี่นาน 10 นาที หรือจนนุ่ม พักให้สะเด็ดน้ำในตะแกรง

2. ล้างกุ้ง แกะเปลือก ผ่าหลังดึงเส้นดำออก ใส่ถ้วยพักไว้ 

3. ตั้งกะทะน้ำมันด้วยไฟแรงจนร้อน ใส่หอมใหญ่ผัดพอสุกหอม ตามด้วยเนื้อไก่และกุ้ง ผัดพอใกล้สุก ต่อยไข่ใส่ ผัดพอไข่แตกและสุก จากนั้นใส่เส้นหมี่ลงไปผัดให้ทั่ว ปรุงรสด้วยน้ำตาล น้ำมันหอย ผงกระหรี่ และพริกไทย ผัดให้เข้ากัน แล้วใส่เห็ดหอม พริกเขียว พริกแดง กุ๋ยช่ายหรือต้นหอม ถั่วงอก ผัดพอสุก ปิดไฟ ตักใส่จาน พร้อมลุย 

  

ขอบคุณที่มาของสูตร : ครัวอาหารเหลา  สูตรภัตตาคารจีน ที่ทำกินเองได้ในบ้าน 

Stir Fried Spicy Petai with Prawn

Patai or Parkia or Sator we call in Thai. It's got a very strong smell or stink bean. This is very popular dish in South of Thailand. The tree has grow well in there. I do not really eat this often because it's has the strong smell.

I cooked this dish as a local style. I bought the chili paste from supermarket and just fried with Patai and prawn, add a bit of salt and sugar just for test and serve with cooked rice. It's yummy!..... you must try!
      

Stir Fried Sambal Chilli Clams

Stir fired sambal chilli clams, this dish like Thai style too. My family like this dish very much. I like to add sweet basil leave into this dish, to get the aroma of sweet basil too.  

Cik Kong Spare ribs

I don't know the meaning of this words "Cik Kong" I was searching a internet for spare ribs recipe and found this recipe from Malaysia Blogger "Yummylittlecooks". It's look interesting and yummy, but I didn't follow all her ingredients. I just adapted what ingredients I had in my kitchen. Anyway Thank to Yummylittlecooks for sharing a wonderful recipe. 

Cik Kong Spare Ribs Recipe

INGREDIENTS : 

• 500g spare ribs, cut into pieces
• 1/2 tbsp toasted sesame seeds

MARINADE :

• 1 tbsp plain flour
• 1 tbsp corn flour
• 1 tbsp Chinese wine 
• 1 egg 
• 1 tsp Baking soda
• 1/2 tsp salt
• 3 tbsp water

SAUCE :

• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 1 tbsp sugar
• 3 tbsp water
• 1 tsp soya sauce 

METHOD :

1. Combine spare ribs with marinade and mix well. Marinate for 3 hours.

2. Heat oil in the wok and deep-fry the spareribs until golden brown. Dish and drain.

3. Pour sauce into a clean wok and bring to boil. Add in spare ribs, mix well and sprinkle toasted sesame seeds on top.

It was a very nice and yummy dish, my family love it. I'm thinking to make it again but next time I will try to use chicken drum stick because my kids like chicken.

Batang Fish (Mackerel Fish) in Soy Sauce

My daughter come and tells me, she want to eat low-carb foods too. Today I have to make for her simple and fast for her breakfast, and this dish I think is fast and good for her, especially she love batang fish.

Batang Fish (Mackerel Fish) in Soy Sauce
Ingredients

·         1 Batang fish fillet (you can buy from supermarket ready cut)

·         ¼ cup onions, sliced

·         ½ teaspoon sugar

·         1 teaspoon sesame oil or cooking oil

·         1 teaspoon fresh ginger, sliced

·         ¼ black pepper

·         ¼ cup water

·         ¼ cup light soy sauce

·         1 teaspoon chicken soup powder
Directions

In a large nonstick pan or pot (usually I use frying pan) over medium heat, add all ingredients and fish. Cook or boil about 10 minutes, and always turn fish to each side to make sure both side is cook. Lower the heat and simmer until the sauce a bit less and thick, remove from the heat and serve with fresh vegetable as you like.

Low-Carb Diet Foods

 Fried Cabbage with Soy Sauce  

 Strew Chicken with mushroom

 Coffee with Egg,Ham and Cheese 

 Stew Chicken Soup

 Papaya Salad 

I just remember a tomato can't eat after I add it and I did not eat too  

 Phad Thai Kung (prawn) w/o Noddle. 

I used shredded papaya instead of noddle.

  

Fish Fillet with Vegetable Salad 

I use fish fillet soak into an egg and deep fried, boiled broccoli add a bit mayonnaise 0% carb.   

 Up side down Egg with Ham and Mince Pork

 Tuna Salad

 Papaya Spicy & Sour Soup with hard-boiled egg  

Fried Kai Lan, Cabbage with Prawn 

Happy New Year - 龔喜發財 - Gōng Xǐ Fā Cái

WISHING YOU LUCK AND WEALTH 

IN THE YEAR OF DRAGON

2012 is the year of the Dragon. It takes place every twelve years in Chinese zodiac. 

The year of the dragon is said to be a very prosperous year for the people of China. 

It is said that anyone born in this year will be healthy, wealthy, and wise.

Roti Prata

Roti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. 

Prata is also commonly cooked (upon request) with cheese, onion, banana, red bean, chocolate, mushroom or egg. It is listed at number 45 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.[1]

Braised Five-spice Pork Belly

Braised Five-spice Pork Belly

Now it's easy for me to make Braised Five-spice Pork Belly dish. I has brought Sia's Spice Packet from supermarket to make it and this five spice powder you no need to add so much thing into it, it's already got the test. It so easy for me just add dark soy sauce and sweet soy sauce that all and after that I can get a nice braised pork belly.

Yummy!!!  

Fried Mee Tai Bak

Fried Mee Tai Bak
Ingredients;

• 500g mee tai mak
• 200g Chy Sim or beansprouts 
• 1 fishcake
• 2 eggs
• 2 clove garlic, minced
• Oil for frying
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1 tsp oyster sauce
• pinch of salt

Preparation;

1.  Rinse & drain mee tai mak.
2. Cut fishcake into strips. 
3. Oiled the wok, scrambled eggs & remove.
4. Fry garlic till fragrant, add mee tai bak, vegetable, fried eggs, salt, sugar, dark and sweet soy sauce, continue to fry for a min till done and serve. 

Fried Noodle 

Yam Rice

Yam Rice

I’m cooked this yam rice, because I’m a Facebook fan of http://www.noobcook.com/  I wanted to try her recipe and also because of her  photos look so good and yummy too. I wanted to try long time ago but last few weeks were very busy. I went back to Thailand for a few day and just return back to Singapore last week.

I ever eat yam rice; it does only when eat duck rice. The shop will have yam rice and white rice to serve but the yam rice was different with this one. It’s really Yam Rice because it’s only yam and rice. ;-)

I’m not follow her exactly some ingredient was missing and I realise it other I’m done. A dry shrimp was missing, but it doesn’t make my yam rice test so bad, I can see from all my family eat all up hahaha…..

Thank you to NoodCook, whose share this nice yam rice recipe. I’m a big fan of you.

Cheers!

Chicken Curry

Chicken curry my style, I like to put more vegetable. It's look like Thai redcurry too but the test is different ;-)

Chinese Rice Dumpling

Chinese Rice Dumpling
Pork Seasoning

• 200 g pork cut 1 square piece
• 1 tablespoon coriander roots
• ½ teaspoon ground pepper
• 2 teaspoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• ¼ teaspoon five spice powder

How to make pork seasoning:

• Mix everything together and seasoning for 1 hour.

Mushroom mix flavors:

• 50 g dry mushroom, soaking water to soften
• 2 - 3 teaspoon soy sauce
• 2 - 3 teaspoon sugar
• 1 tablespoon cooking oil

How to make mushrooms flavors:

• Put the oil into the pan and add soften mushroom, stir fried, add soy sauce and sugar, little water and bring to boil until dry.

Glutinous rice seasoning:

• 500 grams glutinous rice
• ¼ cup soy sauce
• 2 tablespoon oyster sauce
• ½ cup vegetable oil
• 1/3 cup water
• 2 -3 teaspoons sugar
• ¼ teaspoon salt
• 2 teaspoons five spice powder
• 2 - 3 teaspoon pepper powder

How to cook glutinous rice:

• Soaking glutinous rice approximately 3 hours and steam it in boiling water about 10- 15 minutes. In the mixing blow, mix soy sauce, oyster sauce, oil, water, sugar, fice spice powder, salt and pepper together and then add cooked glutinous rice and mixed all together until all combine.

Chinese Dumpling (Ba-Chang) Ingredients

• Steam glutinous rice seasoning
• Pork Seasoning
• Fragrant mushroom flavors.
• 100 grams Chinese sausage fried
• 50 g dried shrimp
• 150 g boiled peanut
• 8 - 10 balls salted egg (yolk)

Make a wrapping

1. Add boiled peanut and dried shrimp in to the glutinous rice and mix together.
2. Folding bamboo leaves that are prepared to cone, by use the one end of bamboo leaves long and one end short.
3. Add glutinous rice and then add egg yolk, half mushroom, Chinese sausage and pork in the middle.
4. Put some more glutinous rice on to and close it.
5. Tie with the rope and a bit more tightly.
6. Bring to steam about 30 minutes or until cooked. If you don’t want to wrap you can cook by scoop glutinous rice into a blow/container, add egg yolk, pork, mushroom and Chinese sausage on top and steam until cook.

photo by MaeJJ

Salmon in Oyster Sauce

Salmon in Oyster Sauce

Ingredients

·         2 salmon fillets

·         2 green spring onions, thinly sliced

·         1 garlic clove, minced

·         ¼ cup onions, sliced

·         ¼ cup mushroom, sliced

·         ½ teaspoon sugar

·         1 teaspoon sesame oil or cooking oil

·         1 teaspoon fresh ginger, sliced

·         1 teaspoon chicken soup powder

·         2 tablespoons or more water

·         2 tablespoons oyster sauce

Directions

·         In a large nonstick pan over medium heat, cook onions and garlic in oil for 1 minute. Add ginger and mushroom cook 1 minute longer.

·         Add Salmon fish fillet into a pan. Combine the chicken powder, water, oyster sauce and sugar pore over.

·         Cook for 10 minutes or until fish flakes easily with a fork. Remove fillets from the heat. If you like a sauce a bit thicker, then cook sauce for 1-2 minutes longer or until thickened as well; serve over salmon and garnish with spring onion.

  

Stew Pork Rib with Fermented Tofu

Pickled tofu also called tofu cheese, preserved tofu, or fermented tofu, is a form of processed, preserved tofu use in most of Chinese cuisine.

Today, I use this fermented tofu to seasoning with Pork Rips for 1-2 hours and then I add water till cover the meat and slimmer in low fire about 1 hour or until the water become less and a bit thicker. You can eat with rice or porridge.


Cook and Photo by MaeJJ

Yusheng - Raw Fish Salad

Yusheng, yee sang or yuu sahng is a Chaozhou-style raw fish salad. It usually consists of strips of raw fish, most commonly salmon, mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients.

Yusheng literally means "raw fish" but since "fish (鱼)" is commonly conflated with its homophone "abundance (余)", Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

Yusheng

Raw Salmon Fish Slide

Typical ingredients include: fresh salmon, daikon (white radish), carrot, red pepper (capsicum), ginger, daun limau nipis (lime tree leaves), Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder. The dressing is made primarily from plum sauce.

Yusheng: adding of Ingredients

Yusheng : Mixing of Ingredients

Lo Hei: How yusheng is eaten today

Today, this dish is served as an appetizer to raise 'good luck' for the new year and is usually eaten on Renri, the seventh day of the Chinese New Year. In a celebration known as "lo hei" (Cantonese 撈起 or 捞起), families and friends gather around the table and, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying 吉祥话 (Jíxiáng Huà, auspicious wishes) out loud to mark the start of a prosperous new year and it's customary that the higher you toss, the greater your fortunes!

Photo by MaeJJ

Chicken Curry Puff

Chicken Curry Puff
Pastry :

• 100 grams all purpose flour
• 2 tbsp canola oil
• 4 tbsp cold water
• pinch of salt
  

1. Combine flour, oil and salt. Add water a bit at the time and mix until dough comes together.
2. Shape dough into a disc, wrap and chill for 30 minutes.
3. Roll out the pastry ¼-inch thickness on a lightly floured surface. If you have pasta machine, you can use it to make the pastry is flat easily.
4. Use cookies cutter ring to cut round shape and put in the chicken curry filling and close it or you can use the puff mould the make it.
5. Heat oil and deep fry the curry puff until golden brown. Serve while it's hot.

Fish Porridge

Fish Porridge

Rice Burger

Ma Pho Tuofu