Seow Like Meow

Wednesday, December 23, 2009

Baked Garlic Shrimps

Recipe by: SH

Prep Time: 10 min
Cook Time: 25 min
Serving Size: 2

Tools: 9" x 9" baking dish

1/2 lbs shrimps (head-on shell-on)
2 tbs minced garlic
2 tbs butter
1 tbs rice wine
1 tsp salt

  1. Cut off the pointy edge on shrimp heads and clean shrimps thoroughly.
  2. Put shrimps in baking dish.
  3. Mix all ingredients into shrimps.
  4. Bake for 25 minutes.
  5. Serve with rice.

Seared Ahi Tuna

Recipe by: SH

Prep Time: 30 min
Cook Time: 3 min
Serving Size: 2

Tools: Flat pan

1 lbs FRESH ahi tuna (one thick piece)
1 tbs olive oil

1 tbs long's peak pork chop spice
1 tbs ground black pepper
2 tbs honey
1 tsp light soy sauce
1 tsp five spice powder

Dipping Sauce 1: Ginger soy
4 tbs light soy sauce
4 tbs mayonnaise
1 tbs ketchup
1 tbs ground ginger
1 tsp sesame oil

Dipping Sauce 2: Spicy vinegrette horse radish
4 tbs vinegrette
4 tbs mayonnaise
1 tbs dijon mustard
1 tsp horse radish

  1. Mix ingredients for rub.
  2. Apply rub mixture to ahi tuna.
  3. Heat up flat pan with olive oil. Spread olive oil all over bottom of pan.
  4. Sear all sides of ahi tuna. 30 seconds on each side.
  5. Leave seared ahi tuna on plate to cool.
  6. Mix ingredients for dipping sauce 1 in a small bowl.
  7. Mix ingredients for dipping sauce 2 in another small bowl.
  8. Slice seared ahi tuna and serve with dipping sauces.

"Tang Yuen" aka Glutinous Rice Balls

Recipe by: SH

Prep Time: 20 min
Cook Time: 30 min
Serving Size: 4

Tools: Pots, mixing bowl

2" piece of ginger (peeled and bruised)
8 cups of water
1.5 cups of brown sugar

Glutinous Rice Balls:
4 cups of glutinous rice flour
2 cups of cold water
2 tbs of pandan extract
2 tbs of Ghirardelli milk chocolate powder
1/4 cup of Ghirardelli bitter-sweet chocolate chips

  1. Boil water and ginger in pot for 20 minutes. Cover pot half way when water starts boiling.
  2. In a mixing bowl, add 1 cup of water to 4 cups of glutinous rice flour.
  3. Knead the dough.
  4. Is the dough sticking to your hands? If yes, knead in a little bit more flour until it does not stick to your hands.
  5. Is the dough crumbling apart? If yes, add a little bit more water until it does not crumble apart.
  6. Repeat step (4) and (5) as necessary.
  7. Divide the dough into 3 portions.
  8. *Flavor 1/3 with pandan extract, 1/3 with chocolate powder, and leave the last 1/3 as is.
  9. Repeat step (4) and (5) as necessary.
  10. Divide dough into small portions and roll them in between your palms to form spheres.
  11. Wrap a chocolate chip inside each small non-flavored dough pieces when rolling them.
  12. Place them on plate.
  13. Add brown sugar into ginger soup.
  14. Once sugar is dissolved, add all glutinous rice balls into soup.
  15. The Tang Yuen is ready to serve when all the glutinous rice balls float to surface.
* Different colors can be achieved by using food coloring.

There is a version by lilian on

Monday, December 14, 2009

Nasi Lemak

Recipe by: SH

Prep Time: *15 min
Cook Time: 40 min
Serving Size: 4

Tools: Rice Cooker, frying pan, medium pot

4 cups of rice
1.5 cups of coconut milk
1 tsp of salt

Assam Prawn:
20 Head-on, shell-on shrimps/prawns
2 tbs of tamarind thick tamarind juice
3 tbs of light soy sauce
2 tbs of sugar
2 tsp of white pepper

Sambal Anchovies (Ikan Bilis):
1 cups of anchovies (halved length wise and gutted)
4 tbs of sambal oelek

4 hard-boiled eggs
1 cucumber

  1. Rice: Wash rice thoroughly. Add coconut milk and salt. **Top up rest of liquid measurement for rice with water.
  2. Assam Prawn: Marinate shrimps with tamarind, light soy sauce, and white pepper for at least 2 hours. Leave in fridge. Heat up pan with oil. Stir fry shrimp and marinate sauce for 6 minutes. Sugar will caramelize.
  3. Sambal Anchovies (Ikan Bilis): Wash the anchovies thoroughly. Place them on plate. Microwave for 3 minutes or until crispy. *Low fat cooking ;)*
  4. Halve hard-boiled eggs length wise.
  5. Cut cucumber in rings for garnishing.
  6. Serve as in picture when ready.
* Excluding marinading time of 2 hours
** I did not add water and used all coconut milk instead. Rice cooker pitch a fit and I added water after to the appropriate measurement line in the rice cooker. It turned out A-Okay!

Thursday, December 10, 2009

Chicken Rice

Recipe by: Amy Beh (

Prep Time: 40 min
Cook Time: 50 min
Serving Size: 4

Tools: Blender, rice cooker, pot, saucepan

For the rice:
3 cups (600g) Thai fragrant long grain rice
2 tbsp chicken skin with fat
2 tbsp water
2cm piece ginger, lightly smashed
2 cloves garlic, lightly smashed
1–2 tsp salt or to taste
3½ cups or enough reserved chicken stock (or water with 1 tbsp chicken stock powder added to it)
2 pandan or screwpine leaves, shredded and knotted

Pak Cham Kai (Chicken steeped in stock):
1 whole chicken
Enough water (for boiling)
1 thumb-sized piece of ginger, crushed
4–5 cloves garlic, peeled and lightly smashed
1 tsp salt

Chilli garlic sauce for dipping:
10 fresh red chillies
2cm piece ginger
4 cloves garlic
1/4 tsp salt
Juice of 2 calamansi limes
2 tbsp reserved chicken stock

Ginger sauce for dipping:
75g ginger
6 cloves garlic
1/2 tsp salt
Juice of 2 calamansi limes
2 tbsp preserved chicken stock
Light soya sauce for chicken
1½ tbsp garlic oil
1½ tsp sesame oil
5 tbsp light soy sauce
1½ tbsp sugar or to taste
3 tbsp water

Fresh coriander leaves
Sliced spring onion
Sliced cucumber

  1. To prepare the rice, wash it in several changes of water until the water runs clean and clear.
  2. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat.
  3. Add ginger, garlic and fry well. Remove and discard the chicken fat then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.
  4. Transfer all the ingredients into an electric rice pot.
  5. Add water or chicken stock and pandan leaves. Cook until rice turns dry and fluffy. Stir through just before serving.
  6. To prepare the chicken, bring enough water to boil in a large pot. Put the chicken into the pot. Lower the heat and cook for 10–15 minutes uncovered. Turn off the flame and cover the pot. Allow the chicken to cook for 20–25 minutes.
  7. Remove the chicken from the pot and immerse it in a basin of cold water for 5–6 minutes.
  8. Next, take the chicken out of the basin of cold water and drain on a colander to dip dry before cutting up into serving pieces.
  9. Arrange in a serving plate and garnish with spring onion and coriander leaves and cucumber slices.
  10. To prepare the chilli garlic sauce, blend all sauce ingredients in an electric blender.Adjust seasoning by adding salt and sugar to taste. Use immediately or store in a sealed jar until required.
  11. For the ginger sauce, combine all the ingredients in an electric blender and whiz. Serve immediately or store in a sealed jar until required.
  12. Next, combine all ingredients for the light soy sauce in a small saucepan. Heat the mixture until the sugar dissolves then set aside to cool before use.
I decided to modify the above recipe due to my hunger one evening.

Recipe by:

Prep Time: 20 min
Cook Time: 20 min
Serving Size: 2

Tools: Blender, rice cooker with steamer tray, saucepan

For the rice:
3 cups of jasmine rice
*3 cups of chicken stock
1" piece ginger, lightly smashed
1 tbs of minced garlic
2 tbs of fried shallots

For the chicken:
2 pieces chicken breast; cut into 2" slices
1/4 cup of light soy sauce
2 tbs of minced garlic
2 stalks of green onion

Chilli sauce for dipping:
1 tbs of sambal oelek
1 big lime
4 tbs of water

Ginger/Soy sauce for dipping:
2" piece ginger
4 tbs of minced garlic
4 tbs of light soy sauce
1/4 cup of sesame oil
1½ tbsp sugar
2 cups of chicken stock

1 stalk of green onion

  1. Cut green onions into 2" parts and use it to marinade chicken along with light soy sauce and garlic for 10 min.
  2. Dissolve 3 chicken bouillon cubes in 5 cups of boiling water to prepare chicken stock.
  3. Wash rice.
  4. Add all ingredients for rice in the rice cooker and stir well.
  5. Drain all juice from chicken marinade.
  6. Arrange chicken pieces into steamer tray (comes with rice cooker).
  7. Start cooking rice and chicken together in rice cooker.
  8. For chili sauce, mix all the ingredients together and stir well.
  9. For ginger sauce, blender ginger and garlic. Use chicken stock for better blending.
  10. Combine all ingredients in a saucepan and bring mixture to a boil.
  11. Garnish and serve.
  12. Chow time!

Jicama with Pork

Recipe by: SH

Prep Time: 35 min
Cook Time: 45 min
Serving Size: 4

Tools: Large pan/wok with lid, pot

1 lb of ground pork
1 lb of carrots
2 tbs of minced garlic
2 lbs of jicama
1 tbs of oil
3/4 tbs of salt
3/4 tbs of white pepper
1 cube of chicken bouillon

  1. Peel jicama and carrots.
  2. Shred jicama and carrots with a food processor.
  3. Heat up oil and fry minced garlic until golden brown.
  4. Add all the vegetables.
  5. Add 6 cups of water.
  6. Let it cook for 40 min.
  7. Cook the minced pork in a separate pot with the chicken bouillon cube and 1 cup of water for 12 min.
  8. Add pork, stir, and season with salt and white pepper.
  9. Serve with rice or make it into spring rolls.

Wednesday, December 9, 2009

Fried "Yellow" Fish

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 2

Tools: Frying pan

1 lb of fish - mackerel, salmon or your favorite
1/4 cup of tempura dipping sauce (Optional)

1 tbs of turmeric powder
1/2 tbs of salt
1/2 tbs of black pepper
1 cup of all purpose flour

  1. Prepare the tempura dipping sauce per bottle instructions. (Optional)
  2. Clean the fish.
  3. Mix ingredients A in a bowl.
  4. Dip fish pieces in the mixture. Make sure each piece is well covered with the flour mixture.
  5. Heat up enough oil to cover the bottom of a frying pan.
  6. Fry the fish for approximately 5 min on each side.
  7. Serve with rice.

Monday, November 30, 2009

Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

  1. Heat an earthen pot with four tablespoons oil.
  2. Saute the pounded ingredients, lemongrass, and curry leaves.
  3. Add in the rest of the ingredients and stir well.
  4. Mix in two tablespoons coconut milk and blend well.
  5. Add in the chicken/turkey pieces and mix well.
  6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
  7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
  8. Add in the potatoes and green beans. Bring to a boil gently.
  9. Add seasoning.
  10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.

Chicken Creole Deviled Eggs

Recipe by: Taste of Home: Summer Appetizers 2009
(mod by SH and J in green)

Prep Time: 30 min
Cook Time: 20 min
Yield: 1 dozen

Tools: Pot, pan

6 hard-boiled eggs
1/2 cup diced cooked chicken*
1 tbsp minced fresh parsley (paprika)

5 tbsp mayonnaise
1 tbsp finely chopped onion (omitted)
1 tsp honey mustard (Dijon mustard)
1/2 tsp ground mustard
1/2 tsp Creole seasoning
1/8 tsp hot pepper sauce (1/2 tbsp spicy horseradish)

*Diced Cooked Chicken
  1. Diced chicken breast into very small cubes (1/4").
  2. Heat up a small pan with 1/2 tbsp of butter.
  3. Add chicken and stir it under medium heat for one minute.
  4. Add 1/8 tsp of salt and 1/8 tsp of black pepper.
  5. Stir the chicken for another 3 minutes.
  6. Place the chicken in a plate and leave to cool.


  1. Cut eggs in half lengthwise.
  2. Remove yolks; set whites aside.
  3. In a small bowl, mash the yolks.
  4. Stir in ingredients A and mix well. (This allows the seasonings to mix better without the chicken cubes.)
  5. Add chicken cubes and mix well.
  6. Pipe or spoon into egg whites.
  7. Sprinkle with parsley (paprika).
  8. Refrigerate until serving.
Bon Appetit!

Thursday, November 26, 2009

Chocolate Chip Cookies

Recipe by: Ghirardelli Chocolate Company (mods by SH and J in green)

Prep Time: 10 min
Cook Time: 30 min
Yield Size: 4 dozen cookies

Tools: Measuring Cups, Mixer, Baking sheets, Oven

  • 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
  • 1/2 cup(s) butter or margarine, softened
  • 3/4 cup(s) sugar
  • 3/4 cup(s) brown sugar, packed
  • 2 large eggs
  • 2 teaspoon(s) vanilla
  • 2 1/4 cup(s) unsifted flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) walnuts or pecans, chopped (optional)
  1. Heat oven to 375ºF.
  2. Stir flour with baking soda and salt; set aside.

  3. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.

  4. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.

  5. Gradually blend dry mixture into creamed mixture.

  6. Stir in nuts and chocolate chips.

  7. Drop by tablespoon onto ungreased cookie sheets.

  8. Baked in a batch of 2 cookie sheets with approximately 12 cookies per sheet. Separate into 3 batches.
  9. Bake for 9 to 11 minutes or until golden brown.
Note: The 11 1/2 ouces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

Saturday, October 10, 2009

French Toast

Recipe by: J

Prep Time: 5 min
Cook Time: 4-8 min
Serving Size: 4

Tools: Flat pan/griddle

1 French bread
1 cup of milk
4 eggs
Some butter

  1. Whisk eggs into milk.
  2. Cut bread into 1.5" slices.
  3. Heat up pan at medium/high heat and coat pan with butter.
  4. Dip both sides of bread into egg/milk mixture.
  5. Toast bread slices on griddle for 2 min each side.
  6. Serve with maple syrup or any kind of jam that rocks your taste buds.

Friday, October 2, 2009

Hokkien Mee (Prawn Noodle Soup)

Recipe by: SH

Prep Time: 1 hr
Cook Time: 1 hr
Serving Size: 4

Tools: Strainer, blender, pots, pan, egg slicer

1 packets of rice noodles
1 small packet of beansprout
2 lbs of shrimps
(shell-on, head-on)
1 lbs of pork ribs
6 shallots
1 bulb of garlic
2 tbs of oil
8 eggs
8 tbs of fried red onions

Shrimp Marinate:
1/2 cup of light soy
2 tsp of white pepper

1/2 tbs of chili powder

1/2 tbs of chili powder
1/2 tbs of msg
1/2 tbs of sugar
1 tbs of salt

  1. Soak rice noodles in water.
  2. Boil shrimps in 2 quarts of water for 15 min. Keep broth.
  3. Let it cool. Shell shrimps and keep both shells and shrimps.
  4. Devein and halve shrimps.
  5. Marinate shrimps.
  6. Blend all shells and thicken broth with another 2 quarts of water.
  7. Remove shallots and garlic skins.
  8. Blend shallots and add it to broth.
  9. Add pork ribs and all seasoning to broth.
  10. Cook broth for 45 min.
  11. Cook rice noodles for 20 min (or per packet instructions). Strain.
  12. Cook beansprout for 3 min. Strain.
  13. Boil eggs for 20 min. Slice them with an egg slicer.
  14. Heat up 2 tbs of oil in a pan and stir fry the shrimps for 5 minutes.
  15. Serve broth with noodles. Top it with shrimps, egg slices, beansprout, and fried red onions.

Saturday, September 19, 2009

Stir Fry Baby Bok Choy

Recipe by: SH

Prep Time: 10 min
Cook Time: 3 min
Serving Size: 4

Tools: Pan/Wok

4 bunch of baby bok choy
2 tbs of minced garlic
1 tbs of oil
1/2 tsp of salt

  1. Cut 1" off the bottom of each baby bok choy bunch.
  2. Remove leaves that are yellow or bruise.
  3. Clean well under running water or in a basin of water.
  4. Heat up oil in pan at high heat.
  5. Add minced garlic and fry until golden brown.
  6. Add baby bok choy and salt.
  7. Stir fry for 2 min at high heat.
  8. Serve with rice.

Stir Fry Okra

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 4

Tools: Pan/Wok

1 lbs of okra
*3 tbs of pan-roasted chili sauce
*Reference Recipe:

  1. Prepare pan-roasted chili sauce as instructed by the following recipe.
  2. Wash the okra, leave to dry, and cut the top and bottom away. Drying is important to get rid of the slime. If you cut it while it is wet or boil it in water, it becomes very slimy and disgusting. Unfortunately, I found it the hard way.
  3. Slice the rest of the okra at an angle, approximately 1/8" each.
  4. Heat up the pan/wok at medium heat.
  5. Add the pan-roasted chili sauce and stir it for 30 sec.
  6. Mix in okra slices and stir fry for the next 10 min.
  7. Best serve with rice.

Thursday, September 17, 2009

Mini Ziti al Forno

Recipe by: Biaggi's (mods by J in blue)

Prep Time: 25 min
Cook Time: 1 hr
Serving Size: 8

1 pound (mini) ziti
2 tablespoons butter
1/2 cup julienne red onion
4 ounces diced prosciutto
2 cloves garlic, minced
4 boneless skinless chicken breasts, diced
8 ounces small (preferably 50-60 per pound) shrimp
1/2 cup dry white wine
3 cups heavy cream
2 ounces (about 1/2 cup) grated Parmesan cheese
6 tablespoons chopped scallions
Salt, pepper and crushed red pepper flakes, to taste
1 cup grated mozzarella cheese

  1. Preheat oven to 400 degrees. Grease a 9- by 13-inch baking dish, and set aside.
  2. Boil ziti in a large pot of salted water until al dente, checking for doneness about 2 minutes before the time called for in the package directions. Drain and set aside.
  3. Melt butter in a large saucepan over medium-high heat. Add onions and prosciutto, and saute until onions are lightly caramelized, about 5 minutes. Add garlic and chicken, and saute until chicken is about halfway done, about 3 minutes. Add shrimp and continue to cook, stirring frequently, until shrimp are just done, about 3 minutes.
  4. Deglaze pan with wine. Cook until liquid is reduced by half, 3 to 5 minutes. Add the cream and cook until reduced by 1/4, about 5 to 10 minutes. Stir in the Parmesan and scallions. Season to taste with salt, pepper and red pepper flakes (bear in mind that the red pepper flavor will intensify as it cooks).
  5. Stir in the cooked ziti. Simmer for 2 to 3 minutes, stirring to prevent the pasta from sticking together. Turn pasta and sauce out into prepared baking dish. Top with the shredded mozzarella. Bake until lightly browned, 15 to 20 minutes.
Per serving: calories, 759 (53% from fat); fats, 45 grams (27 grams saturated); cholesterol, 232 milligrams; carbohydrate, 47 grams; sugar, 3 grams; fiber, 2 grams; protein, 39 grams; sodium, 905 milligrams

Tuesday, September 15, 2009

Ultimate Cheesecake

Recipe by: Tyler Florence (mods by SH in red)

Prep Time: 20 min
Cook Time: 45 min (1 hr)
Serving Size: 6-8

2 cups finely ground graham crackers (about 30 squares) (chocolate ones!)
1/2 teaspoon ground cinnamon (excluded)
1 stick unsalted butter, melted


1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested (excluded)
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows (homemade Strawberry Jam)

  1. Preheat the oven to 325 degrees F.

For the Crust:
  1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. (Put all ingredients in a zip lock bag and crush them like your enemy.)
  2. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
  1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  2. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. (very important to prevent wet crust and cake)
  4. Place the cake pan in a large roasting pan.
  5. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
  6. Bake for 45 minutes (1 hr). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
  7. Let cool in pan for 30 minutes.
  8. Chill in the refrigerator, loosely covered, for at least 4 hours.
  9. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry (homemade Strawberry Jam) topping over the surface.
  10. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries: Ingredients:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

  1. In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
  2. Leave to cool before spreading on cheesecake.
Homemade Strawberry Jam Recipe

Char Koay Teow (Fried Flat Noodles)

Recipe by: SH

Prep Time: 30 min
Cook Time: 30 min
Serving Size: 4

Tools: Wok/Pan

1 packet of flat rice noodles
20 shrimps, shell-off, devein
2 chinese sausage (sliced)
4 eggs
1 small packet of beansprout
4 tbs of minced garlic
1/2 cup of oil

3 tbs of dark soy sauce
4 tbs of fukien rice wine
2 tbsp of salt
1 tbsp of sugar
3 tbs of sambal oelek
1 cup of water

  1. Mix ingredients A in a bowl.
  2. Cook the noodles in a pot of water for 15-18 min.
  3. Strain and mix oil in the noodles to avoid sticking. Leave 4 tbs of oil for frying.
  4. Heat up a wok/pan with 1 tbs of oil under high heat.
  5. Once the oil is hot, add 1 tbs of minced garlic and fry till golden brown.
  6. Add in 5 shrimps and 10 slices of chinese sausages. Fry for one min.
  7. Add in beansprout and noodles, portioned for one serving.
  8. Mix them around and add in 4 tbs of the flavoring mixture in Step (1).
  9. Continue stir fry the mixture for 2 min.
  10. Crack an egg into the mixture, leave for 5 seconds, and continue stir frying for another 2 min.
  11. Serve the fried noodles on a plate.
  12. Repeat for the rest of the 3 servings.
High heat and fast action are strictly required. Please don't burn yourself or the house. Airing the house during/after cooking is highly recommended.

Curry Mee (Curry Noodles)

Recipe by:

Prep Time:
1.5 hrs
Cook Time:
1.5 hrs
Serving Size:

Tools: Pots


1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1½-2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1½ lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
½ lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1½ lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
½ lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
½ cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder

2 tbsp lemongrass, chopped
10 peppercorns

[Items in italics to be ground or blended]

Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
½ cup Dried Shrimp [Udang Kering]1 cup chili paste

[Items in italics to be ground or blended]

FYI : This noodle soup dish is 'Penang' Curry Mee. Elsewhere [KL/Spore], it is often mistakenly called 'Curry Laksa' - which is altogether a different noodle dish in Penang called 'Laksa Lemak' or sometimes 'Laksa Siam'.


To Prepare pan-roasted Chili Sauce :
  1. Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
  2. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
  3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
  4. Immediately pour the pan-roasted chili paste into a small bowl, set aside

To Prepare curry mee:
  1. Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
  2. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
  3. Using a blender or food processor, blend the shells and heads with 2 cups of water
  4. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
  5. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
  6. Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
  7. Add palm sugar and salt to taste
  8. Bring slowly to a boil, then add the rest of the coconut milk, mix well
  9. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
  10. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
  11. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
  12. To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
  13. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
  14. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
  15. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Cook's Note : If you like your Curry Mee soup more 'lemak' i.e. richer in coconut creaminess - add more coconut milk, and if you prefer it less 'lemak', add additional chicken stock or water.

Shrimp Cake

Recipe by: SH

Prep Time: 15 min
Cook Time: 45 min
Serving Size: 24 cakes

Tools: Pan

2 1/4 cups of all purpose flour
2 tbs of soy sauce
2 tbs of fish sauce
2 tbs of white pepper
1 tbs of rice wine
1/2 tbs of salt

1 egg
1 cup of panko (japanese bread crumb)
Shrimp - Remove the shells. A lot of work but it is all worth it. Be really careful peeling off the heads and the tails. There are some sharp pointy needles on them. After removing the shells, slice the shrimp in half and devein them.
Big frozen head-on, shell-on shrimp are highly recommended for places where fresh shrimp is a rare commodity.

  1. Mix A in a mixing bowl along with 2 1/4 cups of cold water using a whisk. Mix them well.
  2. Add in the egg and whisk it into the batter.
  3. Add panko and mix well. Check the consistency of the batter (close to the consistency of waffle batter). You may adjust it by adding more cold water or flour to achieve it.*Sorry about this :P* I usually visual inspect it by using a whisk to drip some of the batter back into the mixing bowl. Good consistency is a smooth continuous flow from the whisk down to the batter. If it drips, you have added too much water.
  4. Heat up some oil in a flat pan, enough to cover 1/4" of the pan. The intend is for surface frying, not deep frying.
  5. Using a quarter cup as measurement, dish out some batter and include one shrimp (2 halves).
  6. Pour this into the heated pan and fry each side until golden brown.
  7. Drain access oil from the cooked shrimp cake on a cookie rack.
  8. Eat it! If it is good, CONGRATULATIONS! If not, you did not see this recipe.

Penang Assam Laksa

Recipe by: SH

Prep Time: 30 min
Cook Time: 1 hrs
Serving Size: 4

Tools: Pots

A: Soup Base
3 cans of 15oz mackerel in brine (Chicken of The Sea)
1/2 cup of tamarind paste (sour)
1 big red onion
1 stalk of lemongrass
2 tbs of chili powder

B: Garnish
Cucumber (shredded)
Pineapple (small cubes)
Mint (leaves)

1 packet rice stick

  1. Keep the brine from cans of mackerel. Clean out the bones from each of the mackerel. Place the brine and mackerel meat into a cooking pot.
  2. Add water to tamarind paste and extract the tamarind flavored water into the same cooking pot. Repeat until the amount of soup base desired. The amount of tamarind diluted controls the sourness of the soup.
  3. Blend onions with 1 cup of water and add it to the pot.
  4. Tie up (knot) the lemongrass stalk and add it to the pot.
  5. Once the mixture has boiled, cook for another 45 minutes on medium heat.
  6. Flavor to taste with salt and add the chili powder.
  7. Cook the rice stick in a new pot of boiling water for 20 min.
  8. Serve noodles in bowl, pour in soup, and garnish it.

Friday, July 24, 2009

Chicken Kimchi Soup

Recipe by: SH

Prep Time: 15 min
Cook Time: 6-9 hrs
Serving Size: 4

4 quart crock pot

3 lbs of chicken thighs
2 cups of kimchi
10 leaves of fresh napa cabbage
1/4 cup of soy bean paste
1/4 cup of hot pepper paste
1 tbsp soy sauce
4 cubes of chicken bouillon

  1. Clean the chicken.
  2. Clean the napa cabbage and cut them into 2" slices.
  3. Put everything into the crock pot/slow cooker. Set to Low.
  4. Add water until just covering the ingredients.
  5. Stir them around and cover.
  6. Cook for 6-9 hrs.
  7. Serve it with rice. Yum!