Wednesday, December 26, 2007

Dragon Fruit Pizza

A yummy Recipe from a colleague

Ingredients needed :

1 package of ready to use pre-made sugar cookie dough

8 ounces cream cheese

1/2 cup powdered sugar

1 tablespoon lemon juice

3 dragon fruit, peeled and sliced

3 kiwi, peeled and sliced

1 cup strawberries, hulled and cut in half

1/4 cup apricot glaze


Rolled out cookie dough into a 12 inch round.

Bake 10-12 minutes or until lightly browned.

Allow to cool completely.

Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices.

Cream together the cream chees, powdered sugar and lemon juice.

When the crust is cooled, top with the cream cheese mixture.

Lay fruit in a circle on top of the cream cheese mixture.

Spread apricot glaze over fruit.

Chill until ready to serve.

Tuesday, December 18, 2007

Chocolate Cake

Original Recipe by Amy Beh

  • 180g butter
  • 90g soft brown sugar
  • ¾ tsp vanilla essence
  • ¼ tsp almond essence
  • 3 large eggs, separated
  • 110g self-raising flour, sifted
  • 25g ground almonds
  • 55ml UHT milk
  • 90g dark chocolate, melted

    PLACE dark chocolate in a heatproof bowl and set it over boiling water until completely melted.

    Preheat oven at 170°C. Grease and line the base of a loaf tin. Beat butter, sugar and essences until light and fluffy. Beat in egg yolks one at time. Add milk and melted chocolate. Cream until well combined.

    Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg white into the creamed chocolate mixture. Turn out batter into the prepared cake pan and bake for 55 to 65 minutes or until a wooden skewer inserted into the centre of cake comes out clean.

  • Braised Mushrooms with Cauliflower and Broccoli

    Original Recipe by Amy Beh

  • 150g cauliflower
  • 150g broccoli
  • 10 dried Chinese mushrooms, soaked to soften
  • 1 small can Baoling mushrooms, sliced
  • ½ tsp sesame oil
  • A splash of Shao Hsing wine (optional)
  • 250ml water


  • 1½ tbsp organic black bean sauce
  • Thickening
  • 1 tsp cornflour
  • 1 tbsp water

    ADD a pinch of salt and a few drops of oil to a pot of boiling water and blanch the cauliflower and broccoli for one to two minutes.

    Remove and arrange on a serving plate. Heat sesame oil and pour in Shao Hsing wine (if using). Add both types of mushrooms and stir-fry.

    Add water and seasoning; bring to a simmering boil for 15 minutes. Thicken the sauce. Spoon the mushrooms and sauce over the broccoli and cauliflower.

  • Braised Fish Head

    Original Recipe by Amy Beh

  • ½ fish head, about 750–800g, chopped into big chunks
  • 1 tbsp ginger juice
  • 1 tbsp rice wine (optional)
  • 3–4 tbsp cornflour, for sprinkling
  • 2 dried Chinese mushrooms, soaked and sliced
  • 50g belly pork, sliced
  • 50g bamboo shoots, sliced
  • 2 stalks spring onion, cut into 4cm sections
  • 1 red chilli, seeded and sliced
  • 2 cloves garlic, coarsely chopped
  • 1 tbsp oyster sauce
  • 2 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp Shao Hsing wine (optional)


  • 1 tbsp light soy sauce
  • ½ tsp pepper
  • ½ tsp thick soy sauce
  • 1 tsp sesame oil
  • 1 tsp chicken stock granules
  • ¾ tsp sugar or to taste
  • 500ml water

    CLEAN fish head pieces well and season with ginger juice, rice wine (if using) and light soy sauce for 20 minutes.

    Just before deep-frying, coat fish head with cornflour. Deepfry for four to five minutes, then remove and drain.

    Heat oil and sesame oil in a clean wok. Lightly brown ginger and garlic, then add oyster sauce. Add mushrooms, belly pork and bamboo shoots. Sprinkle in Shao Hsing wine (if using) for added aroma.

    Pour in combined sauce ingredients and bring to the boil, then add fish head pieces. Reduce the heat and simmer for five to six minutes. Add red chilli and thicken the gravy before dishing out.

  • Sweet Corn Custard Tong Yuen in Heavy Ginger Syrup

    Original Recipe by Amy Beh

  • 35g wheat starch (tang mein fun)
  • 100ml freshly-boiled water
  • 200g glutinous rice flour
  • 300-350ml water
  • Custard filling
  • 100ml UHT milk
  • 15g cornflour
  • 20g custard powder
  • 45g castor sugar
  • 1/8 tsp salt
  • 150ml hot water
  • 10g butter
  • 100g puréed sweet corn paste
  • Ginger syrup
  • 130g mature ginger
  • 80g brown sugar
  • 20g palm sugar (gula Melaka)
  • 100g castor sugar
  • 1.2 litres water
  • 5–6 screwpine leaves, knotted

    TO prepare the custard, combine milk, cornflour, custard powder, sugar and salt in a saucepan. Stir in hot water and mix well. Cook the mixture over a low heat, stirring continuously until it thickens.

    Remove saucepan from heat and add butter and puréed sweet corn paste. Keep stirring until well mixed. Dish out and set aside to cool completely.

    Refrigerate before use.

    To prepare glutinous rice ball dough, put wheat starch in a bowl and pour in boiling water. Stir well with a pair of chopsticks until a soft dough is formed.

    Combine glutinous rice flour and the cooked dough in a large mixing bowl. Stir in water and knead to form a soft dough. Divide dough into small balls. Flatten each ball into a thin disk. Spoon a little custard filling in the centre and wrap up to secure the filling.

    Repeat with the rest of the dough. Bring a pot of water to the boil; drop in the prepared balls of dough. When the balls float, remove with a slotted spoon and place in cold water for 10 minutes. Serve tong yuen in hot heavy ginger syrup.

    To prepare ginger syrup, grate ginger and set aside. Bring water to the boil with the three types of sugar. Put in the grated ginger and simmer for 15 minutes. Strain the syrup and set over a gentle low heat to heat up.

  • Red Date Tong Yuen in Chrysanthemum Syrup

    Original Recipe by Amy Beh

  • 15 large red Chinese dates, pitted
  • 100ml water
  • 75g glutinous rice flour
  • 10g wheat starch (tang mein fun)
  • 30ml hot water
  • 50g candied sugar
  • 10g rock sugar
  • 20g dried chrysanthemum flowers
  • 250ml water
  • Cornflour mixture

    RINSE the red dates and soak in clean water overnight in the refrigerator. Put the dates in 200ml water and boil for five to six minutes.

    Drain and make a slit across the dates. Put glutinous rice flour and wheat starch in a mixing bowl. Pour in hot water to mix then add 100ml or just enough water to mix to a smooth dough.

    Pinch a small portion of dough and stuff into the dates. Shape well and arrange them on a heatproof dish. Steam for 13 to 15 minutes.

    Combine rock sugar, candied sugar, chrysanthemum flowers and 250ml water in a saucepan. Boil until sugars have dissolved and the tea is infused with the flavour of the flowers. Strain the syrup. Put the prepared glutinous rice ball dates into the syrup and boil for two to three minutes.

    Dish out the red dates onto a serving plate and retain the syrup. Add cornflour mixture into the syrup to thicken. Pour the thickened syrup over the dates and serve immediately.

  • Glutinous Rice Balls with Black Sesame Seed Filling

    Original recipe by Amy Beh

  • Syrup
  • 5g white fungus, soaked, trimmed and cut into small florets
  • 6 Chinese red dates, pitted
  • 2 slices mature ginger
  • 150g rock sugar
  • 1.5 litres water
  • 4 screwpine leaves, knotted
  • Dough
  • 200g glutinous rice flour
  • 1 tbsp wheat starch (tang mein fun)
  • 100ml freshly boiled water
  • About 100ml cold water
  • Black sesame seed filling
  • 100g black sesame seeds
  • 45g butter
  • 55g soft brown sugar

    TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.

    To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.

    To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.

    Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.

    Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.

    To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.

  • Monday, December 10, 2007

    Long beans with dried shrimps and preserved radish

    300g long beans, cut finely
    2 Tbsps dried shrimps, shelled and washed
    2 tsps chopped choy poh or preserved radish, washed
    2 cloves garlic, chopped
    2 Tbsps cooking oil
    1 red chilli, cut finely
    1/2 tsp sugar
    Salt to taste
    3 Tbsps peanuts, roasted

    1. Cut dried shrimps into two if they are big ones. Heat some oil in wok and fry dried shrimps. Drain and set aside.

    2. Dry roast the peanuts in a separate pan without oil, or put them in the microwave, uncovered, on high for three minutes or until golden brown.

    3. Fry garlic in the rest of the oil, add chilli and stir. Add in the choy poh, then the long beans and sautee for about two or three minutes.

    4. Add in the dried shrimps and combine, then the sugar. Taste before adding salt.

    5. Dish out and serve the long beans sprinkled with roasted peanuts. Serve with white porridge.

    - From the article Boost up with long beans by Eu Hooi Khaw.

    Kung Po chicken with cashew nuts

    4 tbsps cashew nuts, roasted
    2 chicken thighs, deboned and the meat cut into 5cm pieces
    3 tbsps oil
    1½ tbsp Lee Kum Kee chilli bean sauce
    6 dried chillies, soaked, seeded and cut into two or three pieces
    2 tbsps Lee Kum Kee Sichuan chilli paste
    3 cloves garlic, minced
    5 thin slices of young ginger
    White part of two spring onions
    1 tsp sugar
    1 tsp rice vinegar
    1 Tbsp water

    1. Heat oil in the wok. Fry the dried chillies. Dish out and drain.

    2. Fry garlic, ginger and the spring onion heads. Add the chilli bean sauce and fry till fragrant. Add dried chillies.

    3. Put in the chicken, stir for two minutes, then add rice vinegar, add sugar.Then add water. Let the chicken simmer till it’s moist and sticky. Taste for saltiness before adding any salt

    4. Dish out and sprinkle the cashew nuts on top before serving.

    Kangkong and sweet potato, cooked titek-style

    400g kangkong
    2 medium-sized sweet potatoes
    3 tablespoons dried shrimps, pounded
    3 tablespoons sambal belacan
    300g medium-sized prawns, shelled
    3 cloves garlic, minced
    2 tablespoons cooking oil
    Pure santan from half a coconut
    400 ml water
    Salt to taste

    1. Pluck the kangkong, discarding the older stems.

    2. Boil the sweet potatoes till cooked, and cut into cubes. Put aside.

    3. Fry garlic in oil, add the dried shrimps and sambal, and fry till fragrant.

    4. Add the prawns.

    5. Mix the santan with water and add to the sambal and prawn mixture.

    6. Bring to a quick boil on a high flame and add sweet potatoes and kangkong. Add salt to taste.

    7. Let it all boil quickly and take it off the fire.

    - From the article Nutritious swamp cabbage by Eu Hooi Khaw.

    Kai choy claypot rice

    3 cups rice, washed
    1 ½ tbsps oil
    2 cloves garlic, chopped finely
    ½ tsp salt
    Water to cook rice with

    400g kai choy, the local variety, cut finely
    1 piece ginger (4cm), smashed

    400g minced chicken or pork
    1 Tbsp light soya sauce
    1 tsp dark soya sauce
    1 ½ tsps cornflour
    ½ tsp pepper
    1 tsp salt
    1 Tbsp oil

    2 Tbsps dried prawns, peeled and washed
    2 cloves garlic, chopped
    2 Tbsps oil

    1. Heat oil in wok, brown the garlic in it. Add the washed rice, fry and add salt. Add enough water to cover the rice. Transfer the rice to a claypot or rice cooker.

    2. Marinate the meat with the two sauces, cornflour, pepper and salt.

    3. Fry dried prawns in hot oil till crispy and fragrant. Dish out.

    4. Add 1 Tbsp oil to the remaining oil, add the ginger and fry till fragrant. Add the meat and stir-fry for two minutes before putting in the kai choy. Give it a quick fry and dish out.

    5. Set the rice to cook, simmering over a low fire as in a claypot. When the rice is about cooked, add the kai choy, meat and dried prawns. Stir the rice up with the meat and vegetable mixture, cover for a few minutes and taste before serving.

    Ju hu char

    700g bangkuang, shredded
    3 medium-sized carrots, shredded
    6 dried mushrooms, soaked and cut into thin strips
    3 tbsp oil
    7 shallots, sliced finely
    3 cloves of garlic, minced
    200g belly pork or chicken thigh meat, finely sliced
    11/2 tbsp light soya sauce
    1 tsp cornflour
    100g shredded dried cuttlefish, washed
    250ml water or chicken stock
    2 tsp salt (or according to taste)

    1. Marinate pork or chicken with soya sauce and cornflour.

    2. Heat oil in work, add shallots and garlic and fry till fragrant.

    3. Add cuttlefish strips and fry till they pop. Add pork or chicken strips and sauté till flavours are sealed in.

    4. Put in the bangkuang, carrot and mushrooms and stir fry.

    5. Add the salt and pour in the water or chicken stock. Bring to boil, then simmer for about 10 minutes.

    Note: Simmer longer if you prefer a drier version of Ju Hu Char.

    Serve it with the Chinese lettuce and sambal belacan combined with juice from small limes.

    - From the article Yam it up by Eu Hooi Khaw.

    Jar jian mian

    250g minced chicken (or minced pork)
    2 Tbsps Chinese rice wine (hua tiao)
    3 Tbsps minced taucheo (preserved soyabean paste)
    2 stalks of spring onions (finely chopped)
    3 Tbsps garlic (finely chopped)
    1/2 Tbsp sugar
    1/2 cube of chicken stock (mixed with 1 cup of water)
    1 packet (300g) egg noodles
    3 litres boiling water (for noodles)
    4 Tbsps cooking oil
    1/2 tsp white pepper
    1 Tbsp black soya sauce
    1 Tbsp light soya sauce
    1/2 Tbsp corn flour (mixed with 1/2 cup water)
    1 cucumber (seeded, cut into fine strips)
    1 carrot (cut into fine strips)
    3 stalks of spring onions (cut into fine strips)
    2 red chillies (finely chopped without seeds)
    2 limes (optional)

    1. Heat 1 tablespoon of oil in the pan. Add 1/2 tablespoon of garlic to fry until brown, scoop out and put aside.

    2. Cook noodles in boiling water in the pot. When the noodles are done, place them in a drainer and put them under running tap water for 2 minutes to cool.

    3. Drain off excess water, put on a serving dish, add the fried garlic and oil to the noodle and mix well to prevent the noodles sticking to each other. Set aside.

    4. Heat the remainder 3 tablespoons oil in a pan on high heat, add the minced chicken, stirring it quickly. Lower the heat if it gets too hot; continue to fry for 2 minutes, then add the 1 tablespoon of chopped garlic and all the chopped spring onions. Stir fry for 3 minutes or until they are slightly brown.

    5. Add the taucheo paste to the mixture and continue to stir fry for 2 minutes, then add the 1 cup of chicken stock. Bring to boil, cover and simmer for 5 minutes. Add sugar, wine, black soya sauce and light soya sauce, simmer it for another two minutes. Pour the cornstarch in to thicken the sauce and remove from heat.

    6. Place one serving of noodles in a deep dinner plate. Pour 2 tablespoons of meat sauce on the noodles, and mix well. Add cucumber, carrot and spring onion strips.

    7. For those who love it spicy, add some chopped chillies and garlic, and some lime juice.


    1. One packet of egg noodles is for four to five servings.

    2. Replace the meat with ground soya beans (the residue after making soya milk) or use dried bean curd (chopped into fine pieces) and add some mixed frozen vegetables.

    3. You can use chopped ginger instead of garlic and Chinese parsley instead of spring onions.

    Hot braised beancurd with minced meat

    2pc Japanese tofu
    200gm minced meat
    20gm chopped black mushroom
    50gm chopped bamboo shoot
    5gm chopped red chillies
    Salt, pepper
    3gm sugar
    3gm Sichuan sauce
    5gm tomato sauce
    5gm cooking oil

    1. Heat oil in wok. Add in all chopped ingredients and fry for two minutes.

    2. Season to taste, add beancurd and thicken gravy with tomato sauce.

    Hot and sour long beans

    300g long beans, cut into 3cm lengths
    2 heaped Tbsps ikan bilis, cleaned of entrails and washed
    200g half-fat pork or chicken breast, cut into chunks
    4 dried chillies, soaked in hot water and seeded
    3 pieces of asam keping
    3 cloves garlic, chopped
    2 Tbsps oil
    2 Tbsps light soya sauce
    1 tsp dark soya sauce
    4 Tbsps water
    Salt to taste

    1. Fry garlic in hot oil. Add ikan bilis and fry till golden.

    2. Add in the meat, seasoned before hand with a little soya sauce and pepper. Stir fry for a few minutes.

    3. Put in the long beans and dried chillies and sautee.

    4. Add in the two soya sauces and asam keping. Add in the water.

    5. Cook the beans covered for three minutes or until they are soft. Then taste before adding salt. Dish out and serve.

    - From the article Boost up with long beans by Eu Hooi Khaw.

    Hoe see fatt choy

    12 pc dried oysters
    10 gm black moss seaweed
    3 whole Taiwanese cabbages
    300 gm fish fillet (Spanish mackerel)
    1 tsp salt
    3 tbsp water
    1 tbsp cornflour

    1 cup dried oyster water
    1 tsp wine
    1/2 tsp ginger juice
    1 tsp honey
    1 tsp salt
    1 tsp cornflour

    Soak dried oysters in one cup of water. Retain water for gravy.

    Soak black moss seaweed and discard water.

    Halve Taiwanese cabbages lengthwise and place them on a plate with leaves facing the centre of the plate.

    Mince fish fillet and mix in salt, water and cornflour to form a paste.

    Mix in one-third of the black moss seaweed. Divide mixture into 12 portions.

    Flatten each portion of the fish paste.

    Spread a little seaweed and place one softened oyster on it. Gather edges of the fish paste to enclose the filling and mould paste into an oval shape.

    Place fish ovals on top of the Taiwanese cabbage in the plate. Cover the plate with cling wrap.

    Microwave fish ovals on power medium for five minutes.

    Combine gravy ingredients in a small casserole and microwave on power high for 2.5 minutes uncovered.

    Pour cooked gravy over the fish ovals and serve.

    Hakka noodles with minced chicken and mushrooms

    500g fresh pan meen or egg noodles
    300g minced chicken
    2 Tbsps chopped spring onion
    8 Chinese dried mushrooms (soaked and diced)
    1 tsp salt
    1 tsp white pepper
    2 Tbsps oyster sauce
    2 Tbsps soy sauce
    3 Tbsps chopped fresh garlic
    3 Tbsps oil
    3 Tbsps of water mixed with 1 teaspoon of corn flour
    1 Tbsp Chinese rice wine (optional)
    3 litres boiling water

    1. Heat 2 tablespoons oil in a wok. Add 2 tablespoons of chopped garlic and the minced chicken and fry over medium heat for 3 minutes.

    2. Add salt, pepper and the diced mushrooms to the meat; continue frying for another 5 minutes.

    3. Add oyster sauce, soy sauce, Chinese wine (optional) and water, simmer for 5 minutes or until the water in the mixture is reduced. Scoop out and set aside.

    4. Heat a tablespoon of oil in a small frying pan; brown the remaining chopped garlic. Put aside for the noodles later.

    5. Put the boiling water in the wok to boil the noodle, add the garlic oil. When the noodles are cooked, place them in the drainer and run cold water over them quickly.

    Make sure the noodles are totally drained (pat dry with a kitchen towel if necessary). Place the noodles in the serving dish, pour the meat sauce over them and mix well.

    Lastly, sprinkle some chopped spring onions and white pepper on it. The noodles are ready to be served.


    1. These noodles go well with a garlic chilli sauce.

    2. Fresh pan meen is available from Carrefour.

    Hainanese chicken chop

    1 whole chicken
    200g cornflour
    3 eggs
    200ml chicken stock
    300g breadcrumbs
    2 tsp Lea & Perrins sauce
    20g HP sauce
    5g light soya sauce
    1 big onion
    Salt, pepper

    1. Clean, cut and debone chicken. Divide into breast and leg and flatten the meat with the side of your chopper.

    2. Season with salt, pepper and toss in corn flour. Dip in egg and coat with breadcrumbs.

    3. Heat pan, add oil and panfry chicken till cooked and breadcrumb is slightly browned.

    4. Pour gravy over chicken and serve with potatoes and vegetables of choice.

    To make gravy:

    1. Slice onions. Saute onion rings in pan till slightly brown at edges. Add Lea & Perrins sauce and HP sauce.

    2. Add chicken stock and bring to boil. Thicken with a bit of cornflour.

    - Courtesy of chef Chew Teik Chye, of Swez Brasserie

    Grilled salmon on tau miu with black pepper sauce

    4 pc salmon fillet (160 gm each)
    200 gm tau miu (pea sprouts)
    2 tbsp oil
    2 tsp chopped garlic
    20 pc boiled potato balls
    2 tbsp chopped chives
    2 tbsp sour cream

    For sauce:
    30 gm butter
    2 tbsp chopped shallots
    2 tbsp crushed black pepper
    200 ml strong beef juice
    2 tbsp brandy (optional)
    2 tbsp cornflour (mix with warm water)
    100 ml UHT cream

    To make sauce, heat butter in pan and saute chopped shallots and crushed pepper.

    Add brandy and flame. Add beef juice, bring to boil and reduce by 1/3. Thicken with cornflour, add cream and bring to boil.

    Strain. Keep warm to serve.

    Brush salmon with oil and season. Grill till cooked.

    Heat frying pan and add oil. Add garlic, tau miu and fry till cooked.

    Heat potato balls and sauce.

    Cover base of four dinner plates with black pepper sauce. Place tau miu in centre and arrange salmon fillet over this.

    Place five potato balls around fillet. Spoon a little sour cream on top. Sprinkle with chopped chives and serve.

    Garlic fried rice

    6 cloves garlic, chopped
    2 cups steamed rice
    1/2 tsp pepper
    1/2 tsp salt
    1 tsp soy bean sauce
    vegetable oil
    1 tsp spring onions, chopped
    1 pinch black pepper
    1 tsp unsalted butter

    1. Fry chopped garlic in a little butter until crispy. Add vegetable oil, steamed rice and stir to mix well.

    2. Season with black and white pepper, salt and soy bean sauce. To serve, sprinkle chopped spring onions on top.

    Garlic and herb rice

    2 tbsps chopped garlic
    4 rice bowls of cooked rice
    ½ tsp salt
    ½ tsp white pepper
    1 tbsp soy sauce
    2 tsps chopped bunga kantan
    1 tsp chopped fresh basil
    1 tsp chopped parsley
    2 tbsps oil

    1. Brown garlic in oil in a wok over medium heat. Add the cooked rice, stirring quickly to avoid it sticking to the wok. Add salt and pepper and fry for one minute.

    2. Sprinkle with two tablespoons of water and soy sauce. Fry for two minutes.

    3. Dish out, then sprinkle chopped bunga kantan, basil and parsley over it, mixing them all up. Serve with the fish.

    Fuichiu Hakka yong towfoo

    1kg small to medium-sized ikan tenggiri (mackerel)
    500g minced belly pork (optional)
    1 Tbsp salted fish (mui heong, tenggiri variety, slightly fried and chopped)
    1/3 cup finely chopped shallots
    1.5 tsps salt
    1 tsp white pepper
    1 tsp Chinese five-spice powder
    1/2 tsp sugar (optional)
    1 rice bowl salt water (with 1 tsp salt)
    4 soft white beancurd (cut into half and slit in the centre)
    5 pieces of towfoo pok (beancurd puffs) cut into two
    1 long brinjal (cut into 2cm lengths)
    1 bitter gourd (cut into 2cm lengths, with pulp and seeds removed)
    3 red chillies (slit one side, take out the seeds)
    1 cup finely chopped bayam (spinach)
    1 Tbsp chopped spring onion
    1 Tbsp soya sauce
    1 tsp taucheo (fermented beanpaste, optional)
    1 Tbsp oyster sauce (optional)
    1/2 tsp sugar (optional)
    Oil for frying
    1.5 tsp cornflour (mixed with 2 Tbsps water)

    Fish Soup:
    Fish bones, skin and head
    4 cm ginger (sliced)
    1.5 litres boiling water
    Dash of white pepper
    1 tsp salt
    Oil for frying

    1. Debone the fish, scrape the flesh from the skin. Set aside the bones, skin and head for making soup.

    2. With a chopper, chop the fish meat for five minutes on a wooden chopping board or until the meat becomes a paste. Add salt, pepper, chopped shallots, five-spice powder, chopped salted fish (optional), sugar and a little water. Mix well and continue chopping for two minutes.

    3. Wet hands with the salt water, Using both hands, knead the fish paste, lifting it up and throwing it a few times on the chopping board until the paste is smooth and bouncy (it should look clear and like jelly). Add minced pork (optional), mix well and continue to knead and throw for five minutes, wetting your hands a few times with the salt water during the process.

    4. Take out one-third of the paste and add the chopped bayam. Mix well and stuff the bittergourd and towfoo pok with it.

    5. Stuff the beancurd, brinjal and chillies with the fish and meat paste.

    6. Heat a non-stick frying pan with some oil, panfry the stuffed beancurd, brinjal, chillies, towfoo pok and bitter gourd in batches. Make sure the stuffed side is down. Remove from pan when the stuffing turns golden brown.

    7. Pour half the fish soup into a deep pan, add the stuffed items except for the bittergourd (do this separately in another portion of soup), boil them for 10 minutes. Dish out. Add taucheo, oyster sauce (both optional), soya sauce and sugar (optional) in the soup, continue to boil for another 5 minutes.

    8. Thicken with cornstarch solution, pour the sauce over the stuffed items and sprinkle chopped spring onions. The Yong Towfoo is ready to be served!

    Fish Soup:

    1. Fry the fish bones, skin and head in a pot (or wok) with a little oil until slightly brown. Add the ginger slices, pepper and salt, stir fry for 2 minutes and add the boiling water. Boil for 15 minutes.

    2. Filter the soup into a pot.


    1. You can replace minced pork with 300g finely chopped water chestnuts.

    2. You can also deep-fry the stuffed items, then boil in the soup for five minutes.

    3. You can also stuff beancurd sheets, capsicums and other vegetables.

    4. You can add some beancurd, tomatoes, preserved salted vegetable and some meat to the remainder soup, boil it for 10 minutes for a delicious soup.

    Fried rice with sausages and Japanese eggplant relish

    2 tbsp butter
    1 tbsp olive oil
    6 sausages, sliced
    2 cloves garlic, chopped finely
    3 cups cold cooked rice
    1 tbsp chicken granules
    8 French beans, sliced
    1 small carrot, cut into 4cm matchsticks
    2 tbsp soy sauce
    1 tsp vinegar
    salt and black pepper to taste
    1 chilli seeded, julienned

    5 tbsp peanut oil
    4 cloves garlic, finely chopped
    6 red chillies, seeded and pounded finely
    2 medium Japanese eggplants, cut into 4cm matchsticks
    ¼ cup vinegar
    salt to taste
    1 tbsp sugar
    sliced spring onions for garnishing


    1. Heat butter and oil in a non-stick pan and fry sausages for about two minutes.

    2. Remove from the pan and keep aside.

    3. Fry garlic in the same pan for about one minute and add rice, chicken granules, French beans, carrots, soy sauce, vinegar and give it a good stir.

    4. Add sausages and salt and pepper.


    1. Heat three tbsp of the oil in a deep saucepan and fry garlic until brown. Drain and keep aside.

    2. In the same pan, add the remaining oil and fry chillies for two to three minutes.

    3. Add eggplant and vinegar and cook until the eggplant is soft.

    4. Add fried garlic, salt, sugar and garnish with sliced spring onions.

    5. Garnish fried rice with chillies and serve with eggplant relish.

    Fried rice

    Two rice-cup measures of rice, cooked in a rice cooker
    chopped garlic
    sliced onions
    chillies (optional)
    shredded cooked chicken, or cut tinned sausages
    2 eggs, beaten
    sliced carrots
    shredded cabbage
    towgay/cut towfoo

    1. Heat a few tablespoons of oil in a kuali or pot. When the oil is hot, add the garlic and onions.

    2. Then add the chicken, carrots and cabbage. Fry for a few minutes and add the chill, towgay/towfoo and eggs.

    3. Stir-fry it and add the rice when the eggs are almost cooked. Mix well and add salt, pepper to taste and soya sauce if desired.

    Fragrant yam rice

    300g skinless, boneless chicken, cut into 2 1/2cm pieces
    Oil for deep frying
    350g cleaned yam, cut into 1 1/2cm pieces
    6 shallots, sliced
    3 tbsps cooking oil
    60g dried prawns, soaked for 15 mins and drained
    300g rice (2 rice measuring cups), washed and drained
    2 tsps light soya sauce
    3 1/2 cups fresh chicken stock or water
    2 tbsps chopped spring onion
    1 red chilli, sliced
    Seasoning ingredients
    1/2 tsp salt
    1/2 tsp sugar
    1/4 tsp pepper
    1 tsp light soya sauce
    1/2 tsp thick soya sauce
    1 tsp sesame oil
    1 tsp rice wine
    1 tsp cornflour

    1. Marinate chicken with seasoning ingredients.

    2. Heat oil in deep saucepan and deep-fry yam pieces for 8-10 minutes or until just cooked. Drain from oil and set aside.

    3. Put in sliced shallots and fry until golden. Drain shallot crisps from oil and set aside for garnishing.

    4. Reheat a clean saucepan with 3 tablespoons oil and stir-fry dried prawns until fragrant. Dish out and set aside. Put in rice and toss for 1-2 minutes. Stir in light soya sauce.

    5. Remove saucepan from the heat and place the fried rice in a rice cooker. Pour in chicken stock and switch rice cooker on.

    6. When the stock comes to the boil, add yam and chicken. Let the rice cook until done. Just before dishing out, sprinkle with shallot crisps, spring onion and red chilli.

    Venison in ginger honey sauce

    Fook lok weng wah (Venison in ginger honey sauce)

    1kg venison loin, sliced thinly
    10gm sliced ginger
    5gm kei chee
    100gm sweet beans
    2 tbsp honey
    1/2 tsp black pepper
    1 tbsp soya sauce
    1/2 tsp sugar (optional)

    1. Season venison with soya sauce and pepper. Saute ginger in 1 tbsp oil. Add venison and stir-fry one minute.

    2. Add in sweet beans and kei chee and stir until cooked.

    3. Just before removing, add honey and sugar.

    Saturday, December 1, 2007

    Grilled Trotter

    Original Recipe by Amy Beh

  • 1 pig’s trotter, approx 700-800g
  • 2 litres water


  • 1-2 Tbsp honey
  • 1/8 tsp thick soy sauce

    Sauce ingredients

  • 2 star anise
  • 5cm cinnamon stick
  • 2 bay leaves
  • 1 tsp white peppercorns, lightly crushed
  • 1 tsp Szechuan peppercorns (fah chiew)
  • 4 shallots, smashed
  • 1 big bulb garlic
  • 1 Tbsp rock sugar
  • 150ml light soy sauce
  • 1 Tbsp salt
  • 1 Tbsp oyster sauce

    Bring half a pot of water to a boil, add the trotter and blanch for 5-6 minutes. Remove and drain. Combine sauce ingredients and water in a deep saucepan. Cook to a boil then add the trotter. Lightly cover and simmer over low heat for 1-1½ hours until meat is just firm yet tender.

    Remove the trotter and brush with combined honey mixture. Place the trotter on a roasting rack. Grill in a preheated oven at 190°C-200°C for 15-20 minutes, or until the trotter skin is lightly golden brown and crispy.

  • Mushroom and Chicken Pot Pies

    Original Recipe by Amy Beh

  • 2 sheets pre-packed puff pastry
  • 4 ramekins


  • 1 leek, sliced
  • 2-3 cloves garlic, chopped coarsely
  • 1 Tbsp olive oil
  • 100g bacon, fat trimmed and chopped
  • 250g button mushrooms, thinly sliced
  • 1 roasted chicken, deboned, skin removed and meat roughly chopped
  • 250ml chicken stock
  • 125ml whipping cream
  • 2 Tbsp chopped parsley
  • Salt and pepper to taste
  • 1 egg, lightly beaten


  • 1 Tbsp cornflour

    Heat olive oil in a non-stick saucepan; add in leek and garlic and fry for 20-30 seconds. Put in bacon and continue to fry for 1-2 minutes until soft. Add mushrooms and chicken. Fry and cook until mushrooms are soft.

    Combine cornflour with about 1-2 tablespoons of the chicken stock and add to the chicken and mushroom mixture. Pour in remaining chicken stock and cook till it boils. Reduce the heat and simmer for 1-2 minutes, then pour in the whipping cream. Stir well to mix for 30-40 seconds. Dish out. Add parsley, salt and pepper to taste. Leave aside to cool then refrigerate for 2-3 hours before use.

    Lightly grease ramekins with butter. Using the tops of ramekins as a guide, cut out 3-4 rounds from the sheet of puff pastry. Divide the portion of filling between ramekins and fill up to about ¾ full. Place the pastry circles on top of the filling. Use a fork to seal the edges then pierce a small hole in the centre of each top.

    Brush lightly with beaten egg. Arrange the ramekins on a baking tray and bake in preheated oven at 200°C for 18-20 minutes or until the top is puffed and golden brown. Serve immediately.

  • Onion Pickle

    Original Recipe by Amy Beh

    Onion Pickle

  • 2 large onions, finely shredded
  • 8-10 bird’s eye chillies, finely sliced
  • 2 kaffir lime leaves, finely shredded
  • 1 Tbsp shredded ginger bud flower (bunga kantan)
  • 1 tsp shredded lemon grass


  • 1 tsp salt
  • 2 Tbsp castor sugar
  • 1 Tbsp vinegar

    Mix onions and all shredded ingredients with salt, sugar and vinegar. Toss well to mix, then put into an air-tight plastic container. Refrigerate until ready to serve. Makes a beautiful appetiser.