Tuesday, December 21, 2010

Curry Prawns With Lady Fingers

12 prawns
1 sprig of curry leaves
4 tbsp thinly sliced shallots
1 tbsp chopped garlic
15g Baba's fish curry powder
8 lady fingers
200ml water
salt and sugar to taste

1. Saute shallots and garlic until slightly golden brown.
2. Add the curry leaves and curry powder, and continue to cook until fragrant.
3. Add water and put in prawns and lady fingers. Let it simmer until lady fingers turn tender.
4. Season to taste with salt and sugar.

Friday, December 17, 2010

Stir-fried Tofu With Leek (韭菜)

2 soft tofu (cut into bite-sized pieces)
1 bunch leek (Jiu cai, 韭菜) (cut into 2" length)
12 prawns
4 cloves garlic (chopped)
half cup water mixed with 1/2 tsp cornflour

1/2 tbsp oyster sauce
1/2 tbsp light soya suace
pinch of salt and white pepper

1. Pan fry the tofu until golden brown and set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns, continue stirring for 1 minute.
4. Add in leeks and stir for another 1 minute.
5. Add in seasoning and fried tofu.
6. Let it simmer for 1 minute or until the gravy thickens.

Wednesday, December 15, 2010

Bean Sprout Soup

bean sprouts (root ends trimmed)
1/3 cup marinated minced meat (roll the meat into small meatballs)
1 egg
4 cloves garlic (chopped)
1 stalk coriander leave (chopped)
white pepper
500ml water

1. Saute chopped garlic until golden brown. Set aside.
2. Bring 500ml water to a boil.
3. Add meatballs and simmer until meatballs are cooked.
4. Add in bean sprout. Cook for 1 minute.
5. Drizzle the egg and lightly stir the soup.
6. Add in coriander leaves.
7. Season with pinch of salt and white pepper.
8. Serve hot. Garnish with fried garlic.

Wednesday, December 8, 2010

Pork Ribs Curry

pork ribs (cut into bite-sized pieces)
4 small potatoes (cut into wedges)
1 pack Baba's meat curry powder
1 sprig curry leaves
1 star anise
8 shallots (chopped)
3 garlic (chopped)
pinch of salt and sugar
500ml water

1. Blanch the pork ribs. Drain and set aside.
2. Saute chopped shallot and garlic until fragrant. Toss in curry leaves and star anise.
3. Stir fry the curry powder over low fire.
4. Add in blanched pork ribs and potatoes,continue stirring about 5 minutes until pork ribs and potatoes are well coated with spices.
5. Add in water and let it simmer for about 45 minutes until pork ribs and potatoes are tender.
6. Serve hot.

Tuesday, December 7, 2010

Steamed Fish With Shao Xing Wine

1 fish
ginger (cut into thin strips)
1 stalk sping onion (cut into 2" length)

3 tbsp light soya sauce
1 tbsp shaoxing wine
2 tbsp water

ginger (cut into thin strips)
coriander leaves (chopped)

1. Rub the fish with salt.
2. Drizzle light soya sauce and water on top of the fish. Then top the fish with ginger strips and spring onion.
3. Steam the fish for 15-20 minutes.
4. Heat up a pan and add 2 tbsp cooking oil, stir fry the ginger strips until golden brown. Set aside.
5. Pour 1 tbsp hot oil and 1 tbsp Shao Xing wine over the steamed fish.
6. Garnish the steamed fish with fried ginger strips and coriander leaves.