Sunday, October 18, 2009

Mee Hoon Kuey Soup

One of the favourite food for KK. She can have Mee Hoon Kuey at least three times a week.

Run out of idea what to cook for the family, so I decide to have Mee Hoon kuey for the family. Simple and easy to prepare, just dump everything into the pot to cook.

Ingredients (serve 4 pax)

Mee Hoon Kuey
(2oo gm of flour, 1/4 tsp of salt, 1 egg - optional) and enough water to knead into a dough. Flatten the dough into rectangle shape and ready to use.

Minced Meat (100 gm)
(add in 1 tsp of Tong Cai, 1/2 tsp of corn, 1/2 tsp of sugar and 2 tsp of light soya sauce). Leave aside for 10 - 15 minutes. Roll the seasoned minced meat into ball shape.

2 - 3 stalks of Xiao Bai Cai or Chye Xin (own preference vegetable)
250 gm of prawn (wash and remove the shell).
1 - 2 clove of chopped garlic.
2 - 3 tbsp of cooking oil
4 bowl of water
4 eggs (optional)
1 tsp of salt
1/2 tsp of sugar


  1. Heat the cooking oil in a wok.
  2. Put in the chopped garlic and stir fry until fragrant.
  3. Pour in the water.
  4. When water is boil, add in the salt.
  5. Put in the minced meat ball.
  6. Add in the vegetable.
  7. Cut the Mee Hoon Kuey into length size and drop into the boiling soup.
  8. Let is cook for 2 - 3 min.
  9. Break the egg and add into the boiling soup (optional)
  10. Add in the prawn and let it boil until cook.
  11. Serve with sprinkle Fried Ikan Bilis (anchovies) topping.

Durian with Purple Glutinous Rice


80 gm black glutinous rice
1/2 tsp salt
2 tbsp purple sweet corn
2 tbsp coconut sugar (finely chopped)
4 pcs durian flesh

Sweet Liquid

2 tbsp milk
1/2 cup coconut milk
some sugar


  1. Wash the black glutinous rice and then soak it in water overnight.
  2. Strain, put it in a pot, add in salt and fill in water two inches above the ingredients.
  3. Boil it on medium heat for 30 mins until it becomes tender.
  4. Add in coconut sugar and cook until it dissolves. Take it out, strain and shape it into desire size.
  5. Tear off the skin of durian. Set aside.
  6. Put the milk, coconut milk, sugar into a pot and boil until sugar dissolve over low heat.
  7. Remove and refrigerate.
  8. Serve with scoop of durian flesh and coconut milk mixture.

Saturday, October 17, 2009

Kuey Tiao Style "Fried Carrot Cake"

Another different version of "Fried Carrot Cake" . Everything is the same as the fried carrot cake except this time, Mr Chef used Kuey Tiao as the main ingredients.

Wednesday, October 14, 2009

White Fungus Dried Longan Konnyaku


100 gm dried longan
1 packet of Konnyaku Jelly Powder
10 gm of wolfberry (gau qi zi)
10 gm of white fungus


  1. Soak all the dried ingredient for 30 mins (do not soak the dried longan for too long. Remove from water once the dried longan come apart).
  2. Raise over tap water.
  3. Boil about 950 ml of water.
  4. Pour in dried longan, white fungus and wolfberry to boil for about 15 - 20 min.
  5. Remove and let it cool down.
  6. Divide dried longan, white fungus and wolfberry in jelly mould.
  7. Mix Konnyaku jelly powder with 180 gm of fine sugar together and stir well.
  8. Bring back the boiled water and add to 950 ml level.
  9. Gradually pour the mixture in boiling water and stir well until mixture is dissolved. (approx 8 mins).
  10. Pour the Konnyaku solution into the moulds.
  11. Put moulded jelly solution in the refrigerator for 1 hour and serve chilled.

Saturday, October 10, 2009

Cha Siu Pau

Everything is ready for the making of Cha Siu Pau on Saturday morning.
Who know the role actor of Cha Siu Pau is not available. Did you guess it right?

Yah, Cha Siu is out of stock this morning from the roast meat shop. All Sold out!

As the Chinese said, 万事齐全,只欠东风!

I’m very reluctant to abandon the plan for today. I proceed on by buying the raw meat from market and roast the Cha Siu myself .

Here it goes for the roasting of Cha Siu.


300 gm of meat

2 tbsp Hoshin Sauce
1/2 tsp garlic powder
1 tsp soy sauce
3 tbsp sugar
1/2 tbsp wine mui kail Lu
1/4 tsp 5 spice powder
1/4 tsp salt
1/4 tsp pepper

1/2 tbsp dark soya sauce
1/2 tbsp honey
1/2 tbsp cooking oil


  1. Season the meat with all the seasoning sauce for 15 mins or can bake immediately.
  2. On the baking tray, line the foil at the base.
  3. Put the marinated meat on the baking tray and cover with layer of foil.
  4. Bake Cha Siew at 220°C for 10 mins
  5. Remove from Oven. Open the lid foil and bake again until gravy thicken and coat the meat.
  6. Preheat grill and grill the meat until it is brown (not burnt).
  7. Dip into glaze and returns meat to grill just for 5 mins or shine.
  8. Remove and cool down before cut into desire size.

Ingredients for Cha Siu Pau

Ingredients A
2 shallots
300 gm Cha Siu
25 ml cooking oil
1 1/2 tbsp roasted sesame

Ingredients B
200 gm HK flour
2.5 gm instant yeast
100 ml water

Ingredients C
100 gm castor sugar
2 gm ammnia
1/2 tsp vinegar

Ingredients D
7.5 gm baking powder
100 gm HK flour

1 tbsp soy sauce
1/2 tbsp oyser sauce, tapioca flour, corn flour
1/4 tbsp thick soy sauce, plain flour
1 1/2 tbsp sugar
60 ml water

Method (Filling)

  1. Cut shallot into mince and cut Cha Siu into cubes.
  2. Heat the wok with cooking oil.
  3. Stir-fry shallots until fragrant.
  4. Dish up fried shallots and add in all seasoning.
  5. Keep stirrig until become thicken and boiling.
  6. Add in Cha Siu, sesame and mix well.
  7. Dish up and leave it to cool.

Method (Skin)

  1. Mix well all ingredients B
  2. Cover with a piece of wet cloth and let it proof for 6 hours.
  3. Mix well the proof dough and ingredients C
  4. Knead into soft dough
  5. Add in ingredients D and form a smooth and pliable dough.
  6. Divide dough into portions of 40g each and shape into balls.
  7. Roll dough into a round shape, add 1 tbsp of filling and form into a pau.
  8. Line pau with a piece of gease proof paper.
  9. Steam the pau with preheat steamer over high heat for 10 minutes.

Friday, October 9, 2009

Fried Radish Cake

Yesterday I bought a medium tube of radish cake (S$2.50) from the wholesale outlet near Aljunied MRT.

That’s what 大宝贝has for her breakfast box.

Get this request across to Mr Chef who did the cooking this morning.

Ingredients (serve 4 pax)

1 medium tube of Radish Cake
3 Eggs
2 tbsp Salted Turnips
1 tbsp sweet Soya Sauce (for dark colour fried radish cake)
1 tbsp light Soya Sauce (for white colour fried radish cake)
2 clove of chopped Garlic
1 stem of green onion
1/4 tsp of pepper
4 – 5 tbsp of cooking oil

小宝贝's share

  1. Cut the tube of Radish Cake to cube size.
  2. Beat the egg with pepper (ready for use).
  3. Heat the wok with cooking oil.
  4. Put in the chopped garlic and salted turnips.
  5. Stir fry until fragrant.
  6. Pour in the radish cake and let it cook for a while.
  7. Turn the radish cake over and continue to cook.
  8. Stir in the sweet Soya sauce (for dark radish cake) or light Soya sauce for (white radish cake). You may add in chilli sauce if you like it spicy.
  9. Continue to stir fry.
  10. Pour in the beaten egg mixture.
  11. Let it cook until turning light brown.
  12. Turn over the radish cake.
  13. Continue to cook until the radish cake turned light brown.
  14. Sprinkle the green onion on top of the radish cake and serve .

Wednesday, October 7, 2009

Mushroom Glutinous Rice

Yesterday me and my "lunch kaki" head to Daiso at VivoCity and I bought a cold/warm lunch box bag. We seem to equip ourselves for a "Riot", almost every one of us bought a knife.

Very happy with all my new purchase, $2 each per items and my damage is $22 altogether. Can't believe it right? No wonder Daiso run the business so successful, every dollar makes the difference.

大宝贝is having her six months internship, so I’m trying to act as a dutiful mummy by preparing her breakfast/lunch box.


2 cups of glutinous rice (soak for 2 hours)
8 pcs of black dried mushroom
2 tbsp of dried prawn (soak)
2 tbsp of peanut
2 tbsp of cooking oil
2 cloves garlic (chopped)

1 tbsp of oyster sauce
1/4 tsp of salt
1/4 tsp of sugar
1/4 tsp of salt
2 tbsp of dark soya sauce
1 1/2 rice bowl of water


  1. Heat the oil in the wok, put in chopped garlic.
  2. Put in the dried prawn and stir fry until fragrant.
  3. Put in dried mushroom and then peanut to stir fry for 2 minutes.
  4. Pour in the seasoning and let it cook to boil.
  5. Pour in the glutinous rice and stir fry.
  6. Remove from wok and move it to smaller pot.
  7. Continue to cook at low heat until rice is cook.
  8. Remove and serve.

Saturday, October 3, 2009

Korean Stir Fried Nokdumuk (韩式辣炒凉粉)

Nokdumuk, Korean Muk or Jelly made from Mung Bean Starch. Also called Cheongpomuk (clear froth jelly).

Ingredients A (serve 5 ppl)

1 cup of Green Pea Powder (Mung Bean Starch)
2 cups of water


  1. Mix green pea powder to 2 cups of water.
  2. Cook at low heat until almost boil. Keep stirring the mixture.
  3. Remove from pot and steam for 10 mins.
  4. Remove and let is cool down.
  5. Cut into length size, ready for use.

Ingredients B

200 gm of prawns (wash clean)

1 pc of cuttlefish (cut into bites size)

2 stalk of green chives (Cut into length size)

2 carrots (shred)

100 gm bean spout

1 tbsp of Korean Chili paste

2 tbsp of dried prawn (blend into pieces)

3 tbsp of cooking oil

1 tsp of sugar

1 clove of garlic (chopped)

1/2 tsp of salt

1/2 rice bowl of water


  1. Heat the oil in the wok.
  2. Put in chili paste, chopped garlic and dried prawn.
  3. Fry until fragrance, put in Nokdumuk and continue to stir fried.
  4. Put in rest of ingredients (prawn, green chives, cuttlefish and carrots).
  5. Put in 1/2 rice bowl of water
  6. Let it cook until try, put in sugar & salt to taste.
  7. Serve when is hot