Seow Like Meow

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.