Rose’s Kitchenette

Mee Siam

Ingredients:

500g rice vermicelli  (soak in boiling water for 1 minute)

500g bean sprouts 

5 hard boiled eggs (shelled & quartered)

2 stalks koo chai (chives), cut into small pieces

4 pieces taupok, cut into small pieces

Ingredients A:

2 tbsp chilli paste

5 cloves garlic (minced)

250g shallots (finely sliced)

2 tbsp tau cheo ( lightly pounded)

1 tbsp blachan

3 tbsp dried prawns (soaked and pounded)

1 rice bowl cooking oil

11/2 rice bowls water

2 tsp salt

2 tsp sugar

1 tsp vetsin

Method:

1.  Heat oil in wok and fry pounded dried prawns for a while then add in rest of ingredients A and fry till fragrant. Remove 3 tbsp of paste with some oil and set aside for gravy. Add in water and bring to the boil.  Add in bean sprouts and fry for a while, push to one side of wok and add in rice vermicelli and seasoning ingredients and stir fry over high heat till gravy is absorbed.  Reduce the heat and stir fry till rice vermicelli is slightly dry and fluffy.

Ingredients for gravy:

8 tbsp taucheo (preserved soya beans)

2 onions, slice thinly

a slice of lengkuas (crushed)

2 walnut-sized assam

8 cups water

6 tbsp sugar

pounded peanuts

3 tbsp of  fried chillie paste

Method:

1.  Knead assam with water and strain out the assam water.  Wash taucheo and drain.

2. Boil assam water with lengkuas, sliced onion, taucheo and the 3 tbsp of fried chilli paste.  Simmer for half an hour, then add pounded peanuts and salt and sugar to taste.

4.  To serve - Put some rice vermicelli into a serving bowl and spoon some assam gravy over it.  Garnish with sliced hard boiled eggs, some chives, taupok and lime.

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January 11th, 2007 Posted by rose | Rice and Noodles | 4 comments

Pak Choi Kon Soup

Ingredients:

500g shin meat

120g pak choi Kon (dried white cabbage)

20g sweet almonds

15g bitter almonds

 12 dried red dates (stoned)

80g dried oysters

2 pieces dried tangerine peel

salt and light soya sauce to taste

Method:

1.  Soak dried cabbage till softened. Wash thoroughly, rinse and cut into short lengths.

2.  Scald shin meat to get rid of oil and scums.  Wash well and keep aside.

3.  Bring half a pot of water to a boil.  Add in dried cabbage and rest of  ingredients.  Bring to a second boil, turn heat to low and simmer soup for 21/2 hours.

4.  Add in meat and continue to simmer for another 1 hour.  Add seasoning to taste.

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January 11th, 2007 Posted by rose | Soups | no comments

Pumpkin Carrot Soup

Ingredients:

500g Japanese pumpkin

2 carrots

1 chicken breast meat

5 chicken feet

2 litres water (2000ml)

1 tbsp Maggi concentrated chicken stock

Seasoning:

1 tsp salt

1 tsp light soya sauce

Method:

1.  Rinse pumpkin and cut into big chunks.  Leave skin intact together with seeds. Rinse carrots and cut into pieces.

2.  Scald chicken feet and chicken breast meat in hot water and rinse again under running tap water, drain.

3.  Bring water to a boil.  Add chicken feet and breast meat and let boil for 30 minutes.  Add pumpkin, carrot and Maggi concentrated chicken stock.  Lower heat and simmer soup for another 35 minutes.   Add seasoning to taste.

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January 11th, 2007 Posted by rose | Soups | no comments

Mui Choi Braised Meat

Ingredients:

300g pork sirloin (sliced)

300g sweet Mui Choi (dried salted mustard-cabbage)

80g ginger (cut into thin strips)

1 cup rice wine

3 cups water

2 tbsp sesame oil

1 tbsp soy sauce

Method:

1.  Soak the mui choi in water, wash clean, drain and cut into short lengths.

2.  Marinate the sliced sirloin with some sesame oil and soy sauce.

3.  Heat wok with sesame oil and saute ginger strips until golden brown, remove and drain off oil.

4.  Saute mui choi until fragrant, add in marinated meat, fried ginger shreds and water, bring to a boil.

5.  Add in rice wine and simmer on low heat until slightly dry.  

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January 11th, 2007 Posted by rose | Meat | no comments

Gulai Tumis

Ingredients:

1 promfret (about 500g) wash & cut into slices

1 stalk bunga siantan (torch ginger) sliced

Spice Ingredients:

20 stalks dried chillies (soaked in hot water until soft, drain)

4 fresh red chillies

2 stalks serai (lemon grass)

2 cm old tumeric

5 cloves garlic

30 shallots

1 tsp belachan

Seasoning:

50g assam + 3 cups water

2 tbsp sugar

salt to taste

Method:

1.  Blend all spice ingredients till fine.

2.  Heat oil in wok, saute spice paste until fragrant for about 15 minutes.

3.  Add assam juice and bring to a boil.  Simmer for 10 minutes, adding more water when necessary to prevent gravy from drying up.

4.  Add in fish slices and bunga siantan, season with sugar and salt to taste. 

5.  Simmer until fish is cooked.

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January 11th, 2007 Posted by rose | Seafood | no comments