Rose's Kitchenette

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Papaya Fish Soup

 

Papaya Fish Soup

Ingredients:

500g fish bones, preferably threadfin

1 small green papaya

15 red dates, stoned

2 tbsp wolfberries

1 knob ginger

3 litres water

1 tsp salt

Method:

1.  Remove papaya skin, cut into half and remove the seeds.  Cut papaya halves into chunks.

2.  Wash fish bones and drain.

3.  Place the fish bones, papaya chunks, rinsed red dates and wolfberries and ginger into a large pot.

4.  Add 3 litres water and bring to a boil.  When boiled, lower heat and let simmer for 3 hours.

5.  Add salt to taste.

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April 16th, 2013 Posted by | Confinement Food | no comments

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Bubur Pulut Hitam

 

Bubur Pulut Hitam

 

Ingredients:

100g black glutinous rice

100g white glutinous rice

100g gula Melaka

2 tbsp brown sugar

2 litres water

4 pandan leaves

250ml thick coconut milk

1/4 tsp salt

Method:

1.  Wash the black and white glutinous rice in several changes of water and drain.

2.  Put rice into a large pot, add 2 litres of water and bring to a boil over high heat.

3.  Turn the heat down to low and simmer for 1 hour.  Stir continuously till of porridge like consistency.

4.  Add the gula Melaka and pandan leaves and simmer for another 1/2 hour.

5. Serve hot with coconut milk mixed with salt.

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April 15th, 2013 Posted by | Desserts and Snacks | no comments

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Red Beans With Black Rice and Sago

Red Bean With Black Rice Dessert

Ingredients:

100g red beans

75g Thai black rice

100 fresh lotus seeds (optional)

100g brown sugar

50g pearl sago

1.5 litres water

3 to 4 pandan leaves

Method:

1.  Wash red beans and black rice separately.

2.  Rinse lotus seeds and  pearl sago separately.

3.  Bring 1.5 litres water to a boil. Add red beans and boil for 25 minutes.

4.  Add the black rice, lotus seeds and pandan leaves and continue to boil for another 20 to 30 minutes or until beans and rice grains are tender.

5.  Remove the pandan leaves and add the pearl sago.  Stir well till sago turns transparent then add sugar to taste.

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April 10th, 2013 Posted by | Desserts and Snacks | no comments

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Steamed Minced Pork With Tai Tau Choi

Steamed Minced Pork With Tai Tau Choi

Ingredients:

200g minced pork

50g tai tau choi

1/2 tsp sugar

1 tsp light soy sauce

1 tsp cornstarch

some ginger shreds

Method:

1.  Wash tai tau choi and soak for 1 hour or more. Rinse and chopped fine.

2.  Combine minced pork with tai tau choi, light soy sauce, sugar and cornstarch.

3.  Mix ingredients well and place on a greased plate. Top with shredded ginger.

4.  Steam over high heat for 15 minutes.

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April 10th, 2013 Posted by | Meat | no comments

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Pig’s Trotter With Black Beans Soup

Trotter With Black Bean Soup

Ingredients:

1 pig’s trotter (foreleg)

150g black beans

2.5 litres water

12 red dates

2.5cm knob ginger, peeled

1 small onion, skinned

1 tbsp light soy sauce

Method:

1.  Clean and cut trotter into large pieces.  Blanch in boiling water for 10 minutes. Rinse and drain.

2.  Soak dried red dates and remove the stones. Rinse black beans and soak for a while.

3.  Bring 2.5 litres water to a boil, add the blanched trotter, ginger, shallot, red dates and black beans.

4.  Bring to the boil then lower heat and let simmer for 2 hours.

5. Add light soy sauce or salt to taste.

 

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April 10th, 2013 Posted by | Confinement Food | no comments

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Leeks With Roasted Pork and Tau Kwa

Leeks With Roasted Pork and Tau Kwa

 

Ingredients:

2 stalks leeks

150g roasted pork

1 piece tau kwa

1 red chilli, sliced

4-5 cloves garlic, chopped

1 tbsp light soy sauce

Method:

1.  Wash leeks and slice diagonally.

2.  Cut tau kwa into strips and fry with a little oil till light brown.

3.  Heat 1 tbsp oil in wok, add chopped garlic and fry till fragrant and light brown.

4.  Add leeks and roasted pork and fry till leeks are soft. Add fried tau kwa, sliced chilli and seasoning to taste.

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March 27th, 2013 Posted by | Vegetables (cooked) | no comments

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You Mai Cai With Fermented Beancurd

You Mai Chai With Fermented Beancurd

 

Ingredients:

300g you mai cai (Taiwan lettuce)

50g dried prawn, soaked

1 cube fermented beancurd

4-5 cloves garlic, chopped

1 fresh red chilli, sliced

1 tbsp light soy sauce

Method:

1.  Cut off stems from you mai cai, wash and cut leaves into finger lengths.

2.  Heat 1 tbsp oil in wok over medium heat.  Add chopped garlic and fry till fragrant.

3.  Add dried prawns and fry till crispy.

4.  Turn heat to high and add fermented beancurd, you mai cai and sliced red chilli.

5.  Add light soy sauce and stir-fry till vegetables are wilted.

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March 27th, 2013 Posted by | Vegetables (cooked) | no comments