Singapore Noodle

Singapore Noodle

Recipe source :  here

Malaysian and Singaporean food are virtually the same. So much so that I find it difficult to draw the line between Malaysian and Singaporean recipes. So to be safe I chose a recipe which clearly stated the country of origin, "Singapore noodles". 

This is unlike the usual fare that I come across. This noodle dish has a spicy twist to it as curry powder was used. And this is the first time I used capsicum and snake beans to fry noodles! 

Tastes good!

Ingredients

125ml vegetable oil
100g snakebeans, cut into 3 cm lengths
250g shrimps, remove shells and keep the tails intact
1 red capsicum, thinly sliced
1 onion, sliced
2 eggs, lightly beaten
1 1/2 tbsp curry powder, mixed with 2 tbsp water to form a paste
300g vermicelli or beehoon, soaked until soft and drained 
160g bean sprouts
60ml soy sauce

  

 Red capsicum

 Snakebeans

 Shrimps

Instructions

1.  Heat 1 tbsp oil in a wok until hot. Fry snakebeans over high heat for about 5 minutes or until slightly charred. Remove and set aside .
2.  Add shrimps to pan-fry until they curled up and turned pink. Transfer them to the plate of snakebeans.
3.  Add 2 tbsp oil and stir-fry capsicum and onions together for 3 minutes or until tender. Transfer to the plate of snakebeans. 
4.  Reduce heat to medium and pour beaten eggs into wok to create a thin omelette. Remove and cut them into thin slices. Set aside.
5.   Add remaining oil to wok. Then add curry paste and bean sprouts, followed by beehoon. Use a pair of bamboo chopsticks to toss the beehoon. Add soy sauce and mix well. Then add the snakebeans, shrimps and capsicum. Stir-well and mix everything together.
6.  Add sliced omelette on top to garnish.

I am submitting this post to Asian Food Fest  : Singapore

Hosted by Grace Phua of Life Can Be Simple

Pork Adobo With Pineapple

Pork Adobo With Pineapple

Recipe source :  Filipino Style Recipe

I love pineapples and I love pork. So when I saw this pork adobo with pineapples I just had to try it out, especially when the cooking instructions are simple to follow. 

Ingredients

500g pork, cut into serving pieces
1 cup pineapple chunks
1/4 cup soy sauce
1/4 cup vinegar
1/2 cup pineapple juice
6 cloves garlic, crushed
1 onion, sliced into rings
1 tsp peppercorns
3 pieces bay leaves
2 tsp sugar
1/2 tsp salt
2 cups water

Pork slices

Pineapple slices

Peppercorns

Garlic

Onion

Bay leaves

Instructions

1.  Combine pork, garlic, bay leaves, peppercorns, soy sauce and pineapple juice. Marinate for 30 minutes.
2.  Place the pork and spices into a pot. Add 2 cups water and simmer for 30 minutes or until the pork pieces are tender.
3.  Pour in vinegar, pineapples and onion rings and simmer for another 5 to 10 minutes.
4.  Add salt and sugar to taste.
5.  Remove from heat and transfer to serving bowl. 

I am submitting this post to Asian Food Fest  : Philippines

Hosted by Swee San of The Sweet Spot

Prawn Theldulla

Prawn Theldulla

Recipe source :  The Flavours magazine, Vol 11 Issue 2 No. 40 Sept - Oct  2003


This fine cuisine hails from Sri Lanka. I find this dish wholesome and having a good balance of the various food groups. I like this type of recipe which has protein and vegetables all in one dish, which means the lazy me do not have to cook a few different dishes for the day!

We like the mild blending of spices with the prawns and vegetables. It tasted like a mild curry yet no coconut milk nor curry powder was used in this excellent prawn dish. 

Ingredients

 
500g medium-sized prawns ( remove shells but keep the tails )
1 tsp turmeric
90g shallots, peeled whole
2 medium-sized onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 sprigs curry leaves
1 pandan (screw-pine) leaf, cut into 1 cm sections
1 small stick of cinnamon
4 bird's eye chillies, cut
1 capsicum, cut
2 tomatoes, cut into wedges
2 tbsp water                                     ( I used 1/3 cup water )
1 lime, juiced
1 tsp ground black pepper               
1 tsp salt
1/2 tsp sugar                                    ( I added sugar to taste )

 Prawns

Top : onions

Middle : shallots

Bottom : cinnamon stick

Top left : capsicum. Top right : tomato

Bottom left : curry leaves. Bottom right : chilli padi

Method

1.  Season prawns with turmeric powder.
2.  Heat 2 tbsp oil in a pan and fry shallots, onions, ginger, garlic, curry leaves, cinnamon and chillies. Stir-fry for a minute or until fragrant.
3.  Add prawns and fry for another minute over high heat.
4.  Add capsicum, tomatoes, water and lime juice. 
5   Cook until almost dry.
6.  Season to taste.

I am submitting this post to Asian Food Fest  : Indian Subcontinent

Hosted by Alvin of Chef and Sommelier

I am also linking this to Cook-Your-Book #12

 

Organised by Joyce of  Kitchen Flavours

Deep-fried Prawn Fritters 大葱糕

Deep-fried Prawn Fritters 大葱糕

Recipe source :  Y3K Magazine, Issue No. 26, 9/10 - 2005

Prawn fritters are an all-time favourite among Malaysians. There are many variations to making this lovely and very tasty fritters. It is popular among all races locally and is usually eaten dipped in chilli sauce. There is another version whereby one single large prawn is placed in the centre before deep-frying. Even the batter has many variations. Some recipes use bean sprouts while others use spring onions and yet there are recipes which use chives. Any of those variations in ingredients taste good!  I find them all very appetising and very delicious!

Don't forget to dip them in chilli sauce!

 

Ingredients A

250g plain flour, sieved
50g cornflour, sieved
1 tsp baking powder
2 eggs
220ml - 250ml water
1 tsp salt                                   ( I added salt for flavour )
oil for deep-frying

Ingredients B

50g anchovies, deep-fried and coarsely pounded    ( I did not add this )
200g shrimps, shelled
3 fresh red chillies, diced
3 fresh green chillies, diced
2 big onions, diced
2 spring onions, diced

Method

1.  Combine ingredients 'A' in a mixing bowl. Add in 220 ml water. Mix well and check the consistency of the batter. If it is too thick then add the remaining water. The batter should be of a dropping consistency.
2.  Add ingredients 'B'. Mix gently.
3.  Heat several inches of oil in a wok and heat until hot.
4.  Scoop one tablespoonful of mixed batter into the hot oil and fry until golden.
5.  Remove and place on absorbent paper to soak up excess oil.
6.  Serve with chilli sauce.

I am linking this post to Little Thumbs Up

The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #10

 

Organised by Joyce of  Kitchen Flavours

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Ayam Tempra

Ayam Tempra

Recipe source :  Adapted from Her World Magazine, October 1974

 
The taste is a combination of sweet, sour and slightly hot. Plenty of big onion rings were added to complete the wholesome flavour. I like the sourish lime in this dish, it was very light and subtle but  yet it makes the whole dish stands out with a distinguished flavour.


We enjoyed this dish with hot steaming rice for dinner.  We had a very satisfying meal. Yeah, I would cook this again.

Ingredients

900g chicken , chopped into small pieces
4 big onions, cut into rings
7 green chillies, sliced
5 red chillies, sliced
3 tbsp cooking oil

Sauce Ingredients

300ml water
2 tbsp sugar
2 tbsp lime juice
4 tbsp black soya sauce
1/2 tsp salt

 Left : green chillies. Centre : limes. Right : red chillies

Big onions

Method

1.  Rub chicken pieces with a little salt and sugar
2.  Heat cooking oil and fry onion rings, red and green chillies for one minute over strong flame.
3.  Add chicken pieces and let it cook, stirring all the time until meat changes colour.
4.  Add half the amount of sauce ingredients and continue to cook for 5 minutes.
5.  Put in the remaining sauce ingredients, lower heat and cook for 15 to 20 minutes until chicken is tender and almost dry.
6.  Dish up and serve.

ABC Soup (ABC 汤)

ABC Soup (ABC 汤)

Recipe source :  Doris Choo

ABC soup is very popular among Malaysians, especially the Chinese community. And there are so many variations in making this delicious soup. Some versions use tomatoes, while others added sweet corns to the soup. 

I like to add peppercorns to give it an extra zing. The peppercorns warmed up our tummies. Mmm, it is a very satisfying soup!

Ingredients

3 whole chicken drumsticks ( about 500g )
300g carrots
200g big onions
300g potatoes
1/2 Chinese soup spoon pepper corns ( optional )
3 litres water
1 tsp salt , or to taste

 Big onions , cut into wedges

Carrots, cut into chunky rings

 Potatoes, cut into chunks

Chicken drumsticks

Instructions

1.  Add water into a large pot.
2.  Add all the ingredients into the pot.
3.  Bring to full boil, then reduce to medium flame and continue to simmer for one to one and a half hours, depending how tender you want the chicken and vegetables to be.
4. Remove all impurities that may float to the surface of the soup.
5. Add salt to taste.

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Recipe source : Adapted from Maangchi

This hot soupy Korean stew is something different. Be careful though and handle with care because it is bubbling hot. 

My family had this stew together with hot steaming rice and it so happened to be raining heavily when we were having this for dinner. I suppose it enhanced the ambiance to have this steaming hot and spicy stew on a cold rainy day!

Ingredients

12 dried anchovies, remove the guts
10g kelp
1/2 big onion
5 cloves garlic
3 dried mushrooms
100g minced pork
1 cup mixed seafood
1 stalk spring onion, cut into sections of 4 cm
2 red chillies, sliced
2 tbsp hot pepper flakes
2 tbsp cooking oil
2 cubes of soft tofu
2 tsp fish sauce
5 cups water 
1 tsp salt or to taste
2 eggs , optional

Top : dried anchovies

Centre : dried mushrooms

Bottom : kelp

 Mixed seafood

 Minced pork

Prepare the stock

1.  Pour 5 cups of water into a pot and add the anchovies, half a piece of big onion, dried kelp, dried mushrooms and garlic.
2.  Boil over high heat for 10 minutes then reduce the heat to medium low and continue to simmer for about 20 minutes.
3.  Strain the stock and set aside.
4.  Remove the mushrooms and cut into small pieces.

Instructions

1.  Heat an earthen ware pot and add cooking oil.
2.  Stir-fry the minced pork and mushrooms.
3.  Add pepper flakes, keep stirring and add 2 cups of stock.
4.  Add in the seafood and tofu. Break up the tofu into smaller pieces and allow to boil for a while.
5.  Add fish sauce and salt and adjust taste to your preference.
6.  Add in the spring onions and red chillies. 

I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)

hosted by Grace of Life Can Be Simple 

Mutton & Egg Pie 羊肉馅饼

Mutton & Egg Pie 羊肉馅饼

Recipe source :  Easy Baking by Farmcows Butter 



My son YS, kept reminding me to make this mutton and egg pie every time he opens this booklet. He loves mutton and lamb. I have been procrastinating. Well, pastry-making isn't my forte. Nevertheless, due to his insistence, I finally ventured to try out this recipe. 

The pie was tasty but it was not picture-perfect !

Anyway, this pie was baked upon YS's insistence and he happily chomped down the pie with relish. That gesture is an indication that he liked the pie, which is a big comfort to me since I was not very happy with the outcome of how the pie looked!

Ingredients For Short Crust Pastry

125g butter
60g castor sugar
1 egg
250g plain flour

Method

1.  Cream butter and sugar until light.
2.  Add in egg and flour to form dough.
3.  Roll-out two-thirds of the pastry dough to line a loaf pan. 
4.  Keep the remainder one-third of the dough to make a lid for the pie.

Ingredients For Filling

500g mutton, chopped
1 potato, boiled and mashed
1 onion, chopped
1/2 cup button mushrooms
3 hard-boiled eggs
20g chopped parsley
2 bay leaves
1 tsp all spice powder
3/4 tsp salt, or to taste
1/2 tsp black pepper

All the ingredients used for the filling. In the centre is the chopped mutton. 

Clockwise from the top :  chopped parsley, chopped onions, sliced button mushrooms, mashed potato, hard-boiled eggs with shells removed.

Instructions

1.  Mix together all the filling ingredients, season with salt and black pepper.
2.  Place about half of the filling into the loaf pan which has been lined with short crust pastry.
3.  Arrange the hard-boiled eggs in the the filling and top up the loaf pan with the remaining filling.
4.  Roll out the remainder pastry dough to make a lid and place the lid over the loaf pan. 
5.  Dampen the pastry edges and pinch the joints together to seal the edges.
6.  make small holes to allow steam to escape during baking.
7.  Brush the pie with beaten egg.
8.  Bake for 30 minutes at 200 degree C. 
9.  Then reduce to 180 degree C and place a piece of aluminium foil over the loaf pan and continue to bake for a further 45 minutes.
10.  Leave the pie to cool in the pan for 1 hour before turning it out and leave to cool completely before cutting. 

I am linking this post to Baby Sumo of Eat Your Heart Out  

This event is linked to Little Thumbs Up 

 

The event is organised by Zoe from Bake For Happy Kids  and Doreen from My Little Favourite DIY

The ingredient for the month of August is egg

Hot Pot Pork Ribs 番茄咖哩排骨

Hot Pot Pork Ribs 番茄咖哩排骨

Recipe source :  Adapted from a booklet distributed by Lea & Perrins sauce

This is not the usual hot and spicy curry that we, Malaysians are familiar with. The recipe calls for curry powder and lots of Worcestershire sauce. Both ingredients blended beautifully with the tomatoes and big onions resulting in a piquant stew. The pork ribs were tender and full of flavour.

This dish certainly has my vote. Thumbs Up !!

Ingredients

500g pork ribs
1 tbsp curry powder
2 tbsp cooking oil
3 big onions, quartered
3 big tomatoes. halved
1 carrot, cut into thick chunks

Seasonings

80ml Worcestershire sauce
1000 ml water
1 tsp salt

Instructions

1.  Heat oil in a pot. Saute the big onions until fragrant
2.  Add in the pork ribs and stir-fry until the colour turns whitish
3.  Pour in the water and add the remaining ingredients and seasonings
4.  Bring to the boil, then lower the flame and simmer for about 45 minutes to 1 hour or until the meat is tender.
5.  Switch off flame and dish up.

I am submitting this post to Miss B of Everybody Eats Well In Flanders

The theme for June 2013 is curry powder

This event is linked to Little Thumbs Up

The event is organised by Zoe, of Bake For happy Kids and Doreen, of My Little Favourite DIY