Saturday, May 30, 2009

Fried Eggs With Tomato Sauce

onion (finely sliced)

1 tbsp tomato sauce
2 tbsp Heinz chilli sauce
1 tbsp Thai sweet chilli sauce
100ml water
dash of salt and sugar to taste

1. Fry the eggs until the yolk is half cooked then set aside.
2. Saute onion until fragrant.
3. Pour in sauce and cook until gravy is thick.
4. Pour the sauce on top of fried egg.

Thursday, May 28, 2009

Chicken Rendang

1/2 chicken
1 Mak Nyonya rendang sauce
6 shallots or 1 onion (chopped)
red chilli
2 stalks lemon grass
300ml water
200ml coconut milk
100g kerisik (fried desiccated coconut)

1. Saute chopped shallots until fragrant. Then add in lemon grass and red chilli.
2. Add in Mak Nyonya rendang sauce. Stir fry over small fire until aromatic.
3. Add in chicken and stir fry until cooked.
4. Pour in water and coconut milk. Stir to mix well. Cook until gravy turns thick.
5. Add kerisik and mix well. Cook until chicken is tender.
6. Add salt to taste.

Steamed Fei Zhou Yu With Spring Onions

Fei Zhou Yu (非洲鱼)(slightly rub with salt)
2 spring onions (cut into 2 inches long)
red chilli (sliced thinly)
chilli padi (sliced thinly)
ginger (sliced thinly)
shallots (deep fried)

1/2 tsp oyster sauce
1 tsp sesame oil
2 tsp light soya sauce
dash of salt

1. Rub the fish all over with salt, then place the fish on a plate.
2. Sprinkle spring onions, red chilli, chilli padi and ginger on top of fish.
3. Pour the sauce all over the fish.
4. Steam for 15-20 minutes.
5. Place the fried shallots on top of fish. Serve hot.

Bittergourd Soup

1 bitter gourd (cut into 2 inches long)
8 dried red dates
1 tbsp woflberries
pork ribs
5 cups water

1. Clean the pork ribs by blanching in boiling water for 5 minutes, then drain off water.
2. Pour bitter gourd, dried red dates, pork ribs and wolfberries into boiling water.
3. Cook the soup over a small fire about 1-4 hours (the longer the time, the soup will have more flavor).
4. Seasoning with salt to taste before serving.

Saturday, May 23, 2009


popiah skin
coriander leaves
shallots (sliced thinly and fry until crispy)
peanut sugar (crushed peanut + sugar)
chilli sauce
sweet chilli sauce (chopped chilli padi + sugar + water)
sweet sauce

Filling A
turnip (sengkuang) (shredded)
dried shrimp (chopped)
carrot (shredded)
4 cloves garlic
pork (sliced thinly)
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
salt,sugar to taste

Filling B
french bean (sliced thinly)
prawns (cut into small cube size)
1/2 tsp oyster sauce
salt to taste

Filling C
4 eggs (beaten)
salt, white and black pepper to taste

Filling D
bean curd (cut into fine slivers)

Filling E
bean sprout (tailed and blanched)

Filling F
cucumber (cut into fine slivers)

Filling A
1. Saute garlic and dried shrimp until fragrant.
2. Add in pork, stir fry until cooked.
3. Put in turnip and carrot.
4. Add in seasoning A and cook until turnip turn limp.

Filling B
1. Stir fry prawn and french bean.
2. Add seasoning to taste.

Filling C
1. Fry the eggs and then let it cool. Cut into thin shreds.

Filling D
1. Deep fry the bean curd slivers.

Serve Popiah
1. Spread 1 tsp sweet sauce, 1 tsp chilli sauce in the center of the popiah skin.
2. Place a piece of lettuce on top of the sauces.
3. Place Filling A on top of the lettuce after squeezing out the excess gravy.
4. Then top with filling B, C, D, E, F and fried shallots.
5. Sprinkle some peanut sugar, sweet chilli sauce and coriander leaves.
6. Fold the sides, tuck in firmly and then roll up tightly.

Thursday, May 21, 2009

Shredded Chicken Porridge With Fried Tiny Anchovies

chicken breast (cooked and then shredded)
tiny anchovies
ginger (sliced thinly)
4 cloves garlic (chopped)
spring onion (finely slice)
broth (anchovies + chicken stock)

1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine
salt, white pepper to taste

1. Cook the broth with anchovies and chicken stock. Add in chicken breast and allow to cook until just done. Set aside to cool. Shred the meat with finger tips.
2. Fry the tiny anchovies until golden brown. Set aside.
3. Saute chopped garlic until golden brown . Set aside.
4. Put the rice in rice cooker. Add in broth. Bring it to boil. Check and stir occasionally.
5. Once the grains start breaking, add in ginger slices.
6. Once the porridge is cooked, stir in shredded chicken, and cook for about 5 minutes.
7. Add in seasoning, fried garlic, fried tiny anchovies and spring onion. Stir to mix well.
8. Serve hot.

Wednesday, May 20, 2009

Fish Curry With Lady Fingers (Express Recipe)

10 lady fingers
2 tomatoes
1 onion
red chilli (sliced)
1 Mak Nyonya curry fish sauce
3-4 tbsp Baba's fish curry powder
5 tbsp coconut milk
salt to taste
450ml water

1. Fry fish until golden brown. Set aside.
2. Saute onion until fragrant.
3. Add in red chilli and Baba's fish curry powder. Saute until aromatic over small fire.
4. Add in 1 pack of Mak Nyonya curry fish sauce. Stir to mix well.
5. Pour in water. Bring it to boil.
6. Add in tomatoes, lady fingers and fried fish and simmer for 20 minutes.
7. Add in coconut milk and salt.
8. Serve hot.

Stir-fried French Bean With Prawns

french bean
prawns (half shelled)
2 cloves garlic (finely slice)

1 tbsp rice wine
1 tbsp oyster sauce
dash of salt
4 tbsp water

1. Saute garlic until fragrant.
2. Add in prawns and stir fry until cooked.Set aside.
3. Put in french bean and continue stir fry until the french beans turn from light green to bright dark green in color.
4. Pour in the sauce and cooked prawns. Stir well and cook until the sauce thickens.

Bittergourd Omelette

1/2 bitter gourd (finely sliced)
red chilli padi (chopped)
2 eggs (eat lightly)
2 cloves garlic (chopped)
dash of salt, white pepper and black pepper

1. Beat up the eggs in a bowl and add salt and white pepper to taste. Set aside.
2. Saute garlic until fragrant.
3. Add in bitter gourd and red chilli padi and stir fy for 3-4 minutes.
4. Pour beaten eggs over the bitter gourd and fry until the eggs are set and turn brown.
5. Add black pepper to taste. Dish up.

Tuesday, May 19, 2009

Fried Tamarind/Assam Prawn (亚参虾)

11 prawns

3 tbsp tamarind
1 tbsp sugar
1/4 tsp salt
1/2 tsp thick soya sauce
8 tbsp water

1. Marinate the prawns for about 2 hours or more in the fridge.
2. Heat 3 tbsp cooking oil over high heat.
3. Fry the marinated prawns until slightly burnt.
4. Add in 3-4 tbsp remaining marinate sauce and dash of sugar, then continue stir-fry until the sauce dry up.
5. Dish out and server hot.

Friday, May 15, 2009

Steamed Herbal Chicken Drumstick

1 chicken drumsticks (slightly rub with salt)
4 red dates (红枣)
1 black dates (黑枣)
1 tsp wolfberries (杞子)
4 Dang Gui (当归)
1 Dang Sheng (当参)
4 Huai Shan (淮山)
1 Bei Qi (北芪)
4 Yu Zhu(玉竹)

1 tsp sesame oil
1 tbsp light soya sauce
1 tbsp rice wine
dash of white pepper

1 tbsp light soya sauce
1 tbsp rice wine
100ml water
dash of salt

1. Marinate chicken drumstick for a few hours.
2. Place a aluminium foil on a plate, then top with chicken drumstick and spread the herbal on top and around the chicken drumstick.
3. Pour the sauce over the chicken drumstick.
4. Wrap the aluminium foil tighly.
5. Steam for about 1 hour.

Thursday, May 7, 2009

Steamed Taufu With Century Egg and Oyster Sauce

1 soft taufu (cut into pieces)
1 century egg (shelled and cut into small cubes)
3 cloves garlic (chopped)

2 tbsp oyster sauce

spring coriander leaves

1. Saute garlic until golden brown then dish up.
2. Steam tofu for 5 minutes.
3. Drizzle oyster sauce on top of the taufu.
4. Place the chopped century egg on top of the taufu. Then steam for 1 minute.
5. Pour the fried garlic on top of the taufu and garnish with coriander leaves.

Wednesday, May 6, 2009

Fried Fish With Homemade Dipping Sauce


Dipping Sauce:
2 cloves garlic
2 shallots
1 red chilli padi
2 tsp honey
lemon juice
salt, sugar, light soya sauce to taste

1. Rub the fish with salt and cornflour. Then fry it until golden brown.
2. Serve the fish with dipping sauce.