Saturday, 1 November 2008
Yeong Taufu III
Monday, 27 October 2008
Yeong Taufu II
mince meat
black mushrooms
Method: (same as Yeong Taufu I)
Fry the black mushrooms and serve!
Sunday, 26 October 2008
Yeong Taufu I
Monday, 20 October 2008
Roast Pork
Ingredients:
4 strips of pork belly(of the above size)
2 tsp salt
2 tsp sugar
2 tsp garlic powder or mince garlic
2 tsp five spice powder
2 tsp pepper
2 tbs oil
vinegar mixed with a lil water
Saturday, 18 October 2008
Wantan Mee
Ingredients:
wantan mee, boiled awhile and drained in cold water
vege
char siew
wantan/pork ball(replacement)
Soup:
pork ball soup
Sauce:
dark soy sauce
sesame oil
a lil soup(to dilute the dark soy sauce)
Thursday, 16 October 2008
Satay
Pre-BBQ process
Some add-ons for fun~
BBQ-ing time~
The OUTCOME~! =D
Ingredients:
chicken or pork or any meat of choice, cut into cubes and pounded lightly
Marinade:
1 stalk lemongrass, peeled and use inside part, onion chopped finely, 2 tsp coriander powder, 1 tsp curry powder, 1 tsp turmeric powder, 2 tsp salt, 2 tsp sugar, 2 tbs grounded peanuts, 1 tbs oil
Method:
Marinade meat for 30 minutes or overnight and skewer the meat. Grill satay on a BBQ, applying oil during cooking. Serve with peanut sauce, cucumber and onions.
Peanut sauce:
2 stalks lemongrass chopped, oil, 2 limes(juice and pulp), water, 4 tbs sugar, 1 tbs salt, grounded peanuts
Sambal:
onions chopped finely, chopped garlic, dried chilli or chilli powder, 1 tbs prawn paste
Method:
Squeeze the juice and remove the pulp from the lime and mix with 2 cups of water. Heat oil and stir fry the lemongrass till fragrant. Add lime water, boil and add sugar, salt, ground peanut and some water. Simmer until the sauce thickens.
Wednesday, 15 October 2008
Loh Mee
Ingredients:
thick noodles
sliced pork
vege of choice
fish cake
prawns
2 eggs
Soup:
water
oyster sauce
soy sauce
cornflour to adjust thickness
dark soy sauce for darkness (optional)
prawn shells or dried shrimp
Method:
Boil the water together with oyster sauce, soy sauce and prawn shells to get the seafood flavour out. Add pork and cook till it's cooked. Add cornflour and pass the slightly beaten eggs through a sieve to get the layer texture of eggs in the boiling soup. Add in thick noodles, fish cake, prawns and vege till evenly cooked. The Loh Mee is ready to serve.