Rose’s Kitchenette

Fried Pork Balls With Ginger

Ingredients:

500g minced pork

2 egg yolks

1 tbsp finely chopped ginger

5 water chestnuts, coarsely chopped

1 stalk spring onions, chopped

Seasoning:

1 tsp sesame oil

1 tsp light soya sauce

1 tsp sugar

1 tsp cornflour

salt and pepper to taste

2 tbsp water

Method:

1.  Mix all the ingredients together, add seasoning and mix well.

2.  Shape into bite-sized balls and dust with cornstarch.

3.  Heat wok with cooking oil.  Deep fry the pork balls until they are brown and cooked.

(1 votes, average: 5 out of 5)

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January 26th, 2007 Posted by rose | Desserts and Snacks | no comments

Baked Tapioca Cake

Ingredients:

1 kg tapioca, grated

6 egg yolks

3 whites

340g castor sugar

400ml thick coconut milk

200ml evaporated milk

60g melted butter

1 tsp vanilla essence

Method:

1. Grate tapioca and drain off yellow liquid. Mix with all other ingredients and blend well.

2. Pour into a 10-inch square tin. Bake in a preheated oven at 180 deg C for 30-35 minutes or until done.

Topping:

200ml evaporated milk

150ml thick coconut milk

1 tbsp sugar

1 tbsp plain flour

1 egg yolk, slightly beaten

Method:

1. Put the coconut milk, evaporated milk, sugar and flour into a saucepan. Bring to a boil, stirring constantly to prevent mixture being burnt.

2. When thicken, add in slightly beaten egg yolk. Cook for 2 minutes.

3. Spread on top of the baked tapioca cake and broil at 180 deg C for 10 minutes or until golden brown.

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January 26th, 2007 Posted by rose | Desserts and Snacks | one comment

Sands Cookies

Ingredients:

225g butter

180g castor sugar

340g plain flour

1 tsp bicarbonate of soda

2 tsp vanilla essence

Method:

1.  Put butter in a saucepan and place over low heat until butter browns.  Pour into a large bowl and cool until beginning to set.  Stir in sugar and vanilla essence and beat well.

2.  Sift flour with bicarbonate of soda and slowly add to the butter mixture, mixing until a smooth dough is formed.

3.  Chill dough in fridge for 1 hour.  Roll rounded teaspoonfuls of dough between palms of hands to shape into balls of about 2 cm in diameter.

4.  Place on a lightly greased baking tray and bake in a moderate oven for 10-15 minutes.  Cookies should be firm and light golden brown.  Do not overbake cookies or they become very hard.

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January 26th, 2007 Posted by rose | Cookies | no comments

Sambal Sotong

Ingredients:

1 kg fresh squid

200ml oil

300ml water

Ingredients to grind:

400g shallots

100g garlic

2 tbsp chilli paste

4 slices lengkuas

4 slices tumeric

1 stalk serai

Seasoning:

4 tbsp tomato sauce

5 tbsp sugar

11/2 tsp salt

2 tbsp assam + 4 tbsp water

Method:

1.  Wash squids, remove black matter and cut into thick rings.

2.  Heat oil and saute ground ingredients till fragrant.  Add in seasoning and stir well.

3.  Add water and bring to a boil, add in squids and stir till sauce is quite dry.  Finally add in the tamarind juice and stir well.  Dish up and serve.

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January 26th, 2007 Posted by rose | Seafood | no comments

Crispy Prawn Fritters

Ingredients:

600g big prawns

1500ml oil for deep frying

Seasoning:

1 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Dash of pepper

1 tbsp cornflour

1/2 tbsp egg white

1/2 tbsp oil

Batter:

1 rice bowl plain flour (113g)

6 tbsp glutinuous rice flour

2 tsp baking powder

2 tsp salt

1 tsp sugar

dash of pepper

2 tbsp oil

about 150ml water

Method:

1.  Shell prawns, leaving each with the tail portion.  Cut them from the back, remove intestines and wash well.  Pat dry.

2.  Season prawns with seasoning and leave aside for 30 minutes.

3.  Put batter ingredients into a bowl and mix well.  Add in water slowly and stir gently until a smooth batter is formed. Lastly add in the 2 tbsp oil and stir thoroughly.  Keep in fridge for 4 hours.  Half an hour before using remove from fridge.

4.  Heat up the 5 rice bowls of oil.  Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes.  Dish up and drain well.

(1 votes, average: 5 out of 5)

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January 26th, 2007 Posted by rose | Seafood | 7 comments