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EQ’s Vegetarian Mee Siam

Base Ingredients:

  • 1 packet of rice vermicelli (pre-soak in water for 30 minutes-1 hour, then scald w/boiling water & drain)
  • 1 packet of bean sprouts (washed, drained & pre-cooked)
  • 5 hard boiled eggs (shelled & quartered)
  • 2 stalks koo chai (chives), cut into small pieces
  • 10 pieces tau kuah, cut into small pieces (fry with shallots & pinch of salt)

Ingredients for gravy:
2 tbsp olive oil or sesame oil
8 tbsp tao cheo (preserved soy beans)
5 cloves garlic (chopped)
10 shallots, slice thinly
8 cups of water infused w/lemon grass
1 tomato sliced into quarters

Method:

  1. Chop the lemon grass into small pieces and boil them in water until fragrant; set aside 3-4
    large bowls to be used as the mee siam gravy base
  2. Wash tao cheo, drain and pound to a paste
  3. Fry sliced shallots in olive/sesame oil and then add in the chopped garlic and tao cheo paste.
    Fry until fragrant.
  4. Add in the lemon grass water. Add the mushroom seasoning. Simmer for half an hour.
  5. Add in the tomato and stir. Then add fresh lime juice and salt to taste.
  6. To serve – Put some rice vermicelli into a serving bowl and spoon some mee siam gravy over
    it. Garnish with sliced hard boiled eggs, some chives/cilantro, tau geh and tau kuah. Have
    some sliced lime on the side as garnishment and add to taste.
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December 21st, 2016 Posted by | Rice and Noodles, Vegetables (cooked) | no comments

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EQ’s Vegetarian Kuay Chap (Tau Yew Bak)

Base Ingredients:
Fresh flat wide rice noodles, cut into squares (as shown in picture above)
5 hard boiled eggs (shelled & halfed)
10 pieces tau kuah, cut into triangles
10 pieces of small fried tofu puffs
10 pieces of vege fish tofu cut into halfs
5-6 pieces of Chinese mushrooms (wash, boil to soften and cut into quarters)
5-6 small red potatoes (wash, peel and cut into halfs)

Garnish:
Fried onions as garnish
1 packet of bean sprouts (washed, drained & pre-cooked)

Ingredients for gravy:
2 tbsp sesame oil
4-5 cloves garlic (thinly sliced, not chopped)
6 cups of water
LKK Chinese marinade (1/2 – 2/3 cup to taste)
LKK Selected Five Spices marinade (1/4 cup to taste)
1-2 tbsp Mushroom flavored dark soy sauce to taste and for color
3-4 cinnamon sticks
2 star anise
Vegetable or mushroom seasoning to taste

 

Method:
1. Use a 4.75 qt. covered dutch oven. Heat sesame oil and sauté the sliced garlic, cinnamon sticks and star anise.
2. Next, sauté the mushrooms, then add the water and flavor with the Chinese marinade and Five spice marinade and stir. Then add mushroom seasoning to taste
3. Add the remaining ingredients into the pot – tofu puffs, tau kuah, vege fish tofu, potatoes and hard boiled eggs – and stir.
4. For color, add mushroom flavored dark soy sauce to taste.
5. Bring to a boil and then simmer for until potatoes are tender and all ingredients are integrated with the sauce.
6. While sauce is simmering, cut the unsliced flat rice noodles into huge squares and then boil in hot water until soft and drained.
7. To serve, plate the hot and soft flat rice noodle squares in a bowl. Add in the bean sprouts, then pour the sauce with the ingredients over the noodles. Garnish with the fried onions and serve.

Recipe by Elizabeth Quintal

Note:

For a more intense seafood type flavor, you can use special types of organic mushroom such as seafood mushroom, oyster mushroom or the organic Hokio brand mushrooms:

  • Brown – bunashimeji mushroom
  • White – Bunapi mushroom
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December 21st, 2016 Posted by | Rice and Noodles, Soups, Vegetables (cooked) | one comment

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EQ’s Nonya Lemak Laksa – Vegetarian Style

Base Ingredients:

Fresh round yellow noodles or white round rice noodles (Lai Fun-see 2nd pic above)

5 hard boiled eggs

10 pieces of fried tofu (tau kuah), cut into triangles

10 pieces of small fried tofu puffs

10 pieces of vege fish tofu cut into halves

1 packet of Hokio brand white Bunapi mushroom or the brown    

  bunashimeji mushroom (may also use other types of mushrooms

  such as seafood mushroom, king oyster mushroom)

2-3 stalks of lemongrass

2 Vege chicken patties – cut into slices

2 cans of coconut cream

 

Laksa Paste:

2 regular red onions or large shallots (chopped finely)

4-6 dried chillies (depending on level of spiciness needed)

3-4 stems of orange turmeric ginger (peeled and chopped finely)

1 stem of galangal ginger (peeled and chopped finely)

[Use food processor to chop onions, turmeric ginger, galangal ginger

and dried red chillies into a paste]

 

Garnish:

Vietnamese coriander leaves – Rau Rum

(wash and split the leaves into 2 portions – one portion to be added

to flavor the gravy and the other portion to be chopped and served as

a garnishment)

1 packet of bean sprouts (washed, drained & pre-cooked)

 

Ingredients for gravy:

2 tbsp sesame oil

Laksa paste (see above)

6 cups of water

2 cans of coconut cream (Savoy brand is best)

Vegetable or mushroom seasoning to taste

 

Method:

  1. 1. Use a 4.75 qt. covered dutch oven.
  2. Pound the lemon grass stalks slightly to release the flavors and cut into halves
  3. Heat sesame oil and sauté the laksa paste with the lemon grass until fragrant
  4. Next, sauté the mushrooms, then add the water, Vietnamese coriander leaves (Rau Rum) and flavor with mushroom seasoning and stir. Then add the coconut cream and salt to taste.
  5. Add the remaining ingredients into the pot – tofu puffs, tau kuah, vege fish tofu, vege chicken and hard boiled eggs – and stir.
  6. Bring to a boil and then simmer until all ingredients are integrated with the sauce.
  7. While sauce is simmering, prepare the yellow or rice noodles, boil in hot water until soft and drained.
  8. To serve, plate the hot and soft noodles in a bowl. Add in the bean sprouts, then pour the Laksa gravy with the ingredients over the noodles. You may remove the hard boiled eggs and slice them and serve over the noodles. Then garnish with chopped Vietnamese coriander leaves (Rau Rum) on top and serve.

Recipe by Elizabeth Quintal

Note:
This is the vegetarian style recipe. You can prepare the regular seafood version using the following:

  • Use shrimp and/or chicken as added ingredients besides soy products
  • For the Laksa paste, you can add shrimp paste to flavor the gravy
  • For seasoning, use shrimp or chicken bouillon of your choice.

 

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December 21st, 2016 Posted by | Nonya, Rice and Noodles, Soups, Vegetables (cooked) | no comments

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Spicy Peanut Sesame Noodles

spicy_peanut_sesame_noodles
Size: 4 main / 6 appetizer servings
Can be served at room temperature as an appetizer, lunch or light supper.

Ingredients for Sauce:

  • 1 cup unsalted peanut butter
  • 1/4 cup rice vinegar or white vinegar
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 garlic clove, chopped
  • 1 to 3 serrano or other chile peppers, seeded and chopped
  • 1 1/2 tbsp sugar or honey
  • 1 tsp salt
  • 1/4 cup toasted sesame oil
  • 1 tbsp chili oil
  • 1/2 cup freshly brewed black tea

Blend thoroughly in a food processor.

The sauce can be refrigerated for 1-2 days.  Allow to return to room temperature before using.

Ingredients for noodles:

  • 1 lb Chinese egg noodles or spaghetti
  • 2 tsp toasted sesame oil
  • 4 cups of shredded cooked chicken (1 chicken breast)

Cook noodles in large pot of boiling unsalted water until soft.  Drain noodles and rinse under cold water until cool, then toss thoroughly with the toasted sesame oil.

Place noodles in a serving dish, add chicken.  Top off with sauce and stir gently.

Garnish with:

  • Thin strips of peeled cucumber
  • Cilantro leaves
  • Coarsely chopped unsalted peanuts

Adapted from Joy of Cooking

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January 1st, 2013 Posted by | Rice and Noodles | one comment

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Mee Pok Tah – Fishball Egg Noodles (鱼圆面薄干)

Mee Pok Tah (Teo Chew for 面薄干) is a Singaporean local favourite dish, using Chinese methods and South East Asian ingredients.  Fishballs and fishcakes are historically Teochew (SE China where fish is in abundance), while the Chilli Oil Sauce uses SE Asian spices.  The result is a perfect blend of traditional Chinese cuisine with delicious spices.

The Chilli Oil Sauce, and the Mee Pok Noodles need to be prepared separately. The secret to a good bowl of Mee Pok Tah is in the Chili sauce!

Ingredients for the Chili Sauce: 

150g dried chilli
3 cloves garlic
2 cm ginger
5 shallots
75 g ground dried shrimp
200 ml cooking oil
1 tbsp salt
1 stalk lemongrass (optional)

  1. Chop up and mix or blend all your ingredients together except the oil and dried shrimp.
  2. Heat your oil in a wok  and then pour in your spices.  Stir constantly on low heat to prevent burning.
  3. When the fragrant aroma of the spices reaches your nose, it is time to add in the ground dried shrimp.
  4. Stir for a while till you get a thick, reddish chilli paste.  After that, leave aside to cool completely before storing in a glass jar.

You will only need a few tablespoonfuls for each bowl of noodles.  It’s a good idea to make extra for future use!

Ingredients for Mee Pok Noodles:

Serving: 2 persons

5-10 tbs of Chili Oil Sauce (see above)
1 litre of water
2-3 balls fresh flat egg noodles known as “mee pok” (面薄)
6-10 fresh fishballs
6-10 slices of fried fish cake
6-10 fresh fish dumplings
150g minced (or slices) lean pork
2-3 tbs of  “dongcai” (冬菜) aka Tianjin preserved vegetables
Handful of beansprouts
1-2 tbs of Thai fish sauce
1-2 tbs of light soy sauce
1-2 tbs black vinegar (optional)
Salt
White pepper
Chopped spring onions
Deep-fried shallots
Some fresh lettuce

Method:

You need a small pot and a wok for preparing this dish. You also need to do this fairly quickly, and it does take skill to master the timing well.

  1. Boil some water in the small pot, enough to immerse your fishballs, fishcake slices, fish dumplings and dongcai. (500 ml to 1 litre should be enough) This will be your soup stock later.
  2. Fill up your wok with water and bring to boil.  Cook your fresh egg noodles in it for 1 minute for “al dante”.  Thereafter take your noodles out and place it in a basin of cool tap water. This change in temperature will create a firm and springy texture for your noodles.
  3. After 30 seconds, drain the noodles from the basin and reheat in the wok. (10-15 seconds will be sufficient to reheat)
    (this hot-cold-hot trick will not work on dried noodles – you should follow instructions on the packet if using dried noodles)
  4. Take a bowl in which you want to serve your noodles. Add in your chili oil sauce, fish sauce, light soy sauce, vinegar.
  5. Using a big strainer, drain your noodles by lifting it into the strainer from the wok and place it in the bowl.
  6. With your soup stock still boiling, throw in your minced pork and bean sprouts until cooked (less than 1 min).
  7. Now take your minced pork, bean sprouts, fishballs, fish cake slices and add to top of the noodles.  A strainer might be useful here.
  8. Your fish dumplings can be served with your soup stock in a soup bowl.  Add salt and pepper to taste.
  9. Garnish your noodles with some fresh lettuce chopped spring onions, deep-fried shallots and a dash of pepper. Ready to Serve!

 

Shitake Mushrooms Garnishing for Mee Pok

Mee Pok goes really well with Shitake or Chinese mushrooms as well if you can get some.

Ingredients:

10-15 caps of Shitake mushrooms
1-2 cm of Ginger
2 tsps of Oyster Sauce
2 tsps of dark soy sauce
2 tsps of cooking oil
Warm Water

Method:

  1. Soak your dried mushrooms in hot water for 15 mins. Use just sufficient water to cover the mushrooms.
  2. Once soft, take out and cut into thin slices.  Keep the water. (Depending on your source of mushrooms, you may want to rinse first or throw the water away)
  3. Heat your cooking oil in a frying pan, add the ginger slices and fry till tender.
  4. Add the mushrooms and fry till fragrant.
  5. Add the oyster sauce and a few tablespoons of water (from the mushrooms)
  6. Simmer under low-medium heat for 30 mins.  Add the rest of  water gradually.
  7. At the end you will have a fragrant stew with tender mushrooms bursting with flavour to add to your Mee Pok.
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December 1st, 2012 Posted by | Rice and Noodles | 7 comments

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Guacamole

Ingredients (serves 4):

4 Avocados
2 Large Tomatoes
1/2 Clove of Garlic
1/2 Large Sweet Onion
1 Lemon (or Lime)
1 Handful of Cilantro (aka Coriander or Chinese Parsley)
Salt and Pepper

Method:

1.  Chop garlic, onion, cilantro into fine bits
2.  Dice tomatoes into small pieces
3.  Peel and pit avocados.  Easiest way is to cut avocados into half (length wise), remove seeds, and dig out with a spoon.  Mash avocados up in a bowl.
4.  Mix in chopped garlic, onion, tomatoes and cilantro.
5.  Squeeze lemon juice in and stir well.  You can use less lemon if you like it less sour.
6. Salt and pepper to taste  (a dash is enough)

Voila! Ready to Serve!  Guacamole goes very well with tortilla chips, bread or crackers.
Refrigerate to keep.

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November 11th, 2012 Posted by | Desserts and Snacks, Vegetables (raw vegan) | no comments

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Almond Jelly

Almond Jelly

Ingredients:

1 packet agar agar powder

1 cup sugar

4 cups water

4 tbsp evaporated milk

1 tsp almond essence

Method:

1. Measure 4 cups water and 1 cup sugar into a saucepan.

2. Sprinkle the agar agar powder on top of the water and stir well.

3. Bring to the boil, stirring continuously.

4. When boiled lower flame and add in evaporated milk and almond essence.

5. Pour into rinsed jelly mould and leave to set.

6. Chill before serving with fruit cocktail or longans.

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October 17th, 2008 Posted by | Jelly/Jam/Pudding | 4 comments