Rose's Kitchenette

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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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Pig Liver Soup

Liver Soup

 

Ingredients:

150g pig liver

20g fresh ginger, shredded

500ml water

Marinade:

2 tsp light soy sauce

1 tsp sesame oil

1/4 tsp pepper

1 tbsp Shaoxing wine

1/2 tsp cornstarch

Method:

1.  Rinse pig liver and slice thinly.  Marinate with marinade for 15 minutes.

2.  Bring water to a boil.  Add in ginger shreds and liver slices and give a quick stir to distribute the liver slices.

3.  Remove pot from heat, cover and let steep for a further 15-20 minutes.

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November 21st, 2014 Posted by | Confinement Food, Soups | no comments

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Chicken Pumpkin Soup

Chicken Pumpkin Soup

 

Ingredients:

1 chicken thigh

250gm pumpkin, peeled and cut into 2.5cm cubes

4 dried Shitake mushrooms, soaked

5 red dates, pitted

3 dried scallops, soaked

1 litre boiling water

1/2 tsp salt

Method:

1.  Remove skin from the chicken thigh, rinse and blanch in boiling water.

2.  Wash dried mushrooms, squeeze dry, remove the stalks and cut into halves.

3.  Prepare a double boiler,  place all the ingredients into the upper pot and add in the boiling water.  Cover and double-boil for 2 hours.

4.  Add seasoning before serving.

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November 19th, 2014 Posted by | Soups | 2 comments

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Pak Choy Kon With Dried Octopus Soup

Pak Choy Kon Soup

Ingredients:

100g pak choy kon (dried chinese cabbage)

400g pork ribs

1 small dried octopus, soaked for a while

25g bitter almonds

25g sweet almonds

12 red dates

2 honey dates

3 litres water

1 tsp salt

1 tbsp light soy sauce

Method:

1.  Soak dried chinese cabbage overnight to soften.  Rinse, squeeze dry and cut into bite-size lengths.

2.  Wash and blanch pork ribs. Rinse and drain.

3.  Soak red dates, cut into halves and remove seeds.

4.  Rinse both types of almonds and honey dates lightly.

5.  Bring 3 litres of water to a boil, add pork ribs and boil for 30 minutes.  Remove scum,

6.  Add dried chinese cabbage,octopus, red dates, honey dates and almonds.

7.  Bring to a boil then lower heat and boil soup for 2 to 3 hours.  Add seasoning to taste.

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March 26th, 2013 Posted by | Soups | no comments

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Winter Melon Soup

Winter Melon Soup

 

1 slice winter melon about 2 inch thick

1 piece tai tau choy

400g pork ribs

5 pieces dried shitake mushrooms

12 pieces red dates, pitted

2 pieces honey dates

2.5 litres water

salt to taste

Method:

1.  Wash pork ribs and blanch in boiling water, rinse and drain.

2.  Soak tai tau choy to remove excess salt. Rinse and slice into pieces.

3.  Skin and remove seeds from winter melon and cut into big cubes.

4.  Soak red dates and dried shitake mushrooms.

5.  Bring 2.5 litres water to a boil, add the pork ribs and boil for 30 minutes.

6.  Add winter melon cubes, tai tau choy, shitake mushrooms, red dates and honey dates.

7.  Boil soup over slow fire for 2 hrs.  Add salt or light soy sauce to taste.

 

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March 26th, 2013 Posted by | Soups | no comments

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EQ’s Homemade Hearty Veggie Soup

This is a homemade hearty and healthy veggie soup that you can customize to suit your family needs.  It is a recipe I adapted from my cherished Mom, Daisy.

Ingredients: (Vegetarian version)
1 cabbage (small cabbage is more tender and sweeter)
1 red onion (yellow onion is OK too; cut into halves)
1 tomato (cut into halves)
2 potatoes (cut into chunks)
2 carrots (diced)
3 cloves of garlic
3-4 cinnamon sticks
Mushroom soup base seasoning
(or your own favorite veggie base seasoning)
Salt to taste

Ingredients: (Meat version)
4-6 strips of short ribs
Chicken or Pork soup base/bouillon
Rest of the ingredients are the same as the vegetarian version

Note: The above are the just main base ingredients. The beauty about this soup is that you can add any other type of your favorite veggies such as peas, celery, sweet corn, white button mushrooms, etc. if desired. You may also prepare some cilantro or spring onion on the side to be added as a garnish.

Method:

  1. Prepare all veggies. Peel cabbage leaves, thoroughly wash them and cut into smaller pieces (i.e. cut one peeled full cabbage leaf into quarters). Cut onion and tomato into halves. Cut potatoes into chunks and dice the carrots.
  2. Add 1 tsp of oil and pan-fry the garlic cloves and cinnamon sticks lightly until fragrant. Add in the red onion halves and pan fry lightly until fragrant.
  3. Add 4 cups of water or more, depending on the size of your soup pot.
  4. Add in the rest of the veggies – tomato halves, sliced carrots and potato chunks. If desired, you may add your other favorite veggies.
  5. Add seasoning to taste – mushroom soup base seasoning or your own favorite veggie base seasoning.
  6. Finally, add in all the cabbage leaves and bring it to a boil. Then turn down the heat and simmer until cabbage leaves are tender.
  7. Add salt to taste and when soup is done, remove all the cinnamon sticks and serve.

Note: For the meat version, under method #2, pan fry the short ribs until slightly brown, then add the garlic cloves and cinnamon sticks and continue to pan fry lightly until fragrant. Follow the rest of the steps above. Then under #5, instead of mushroom soup base seasoning, use the pork or chicken bouillon of your choice. The rest of the cooking method remains the same.

You may add cilantro leaves or spring onion as a garnish before serving your hearty veggie soup.  Enjoy!!!

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January 18th, 2013 Posted by | Soups | no comments