Cook With Love, Eat With Gratitude

Ma, Leonard & Erin was at NTUC while I was surfing before my Pilates class when I heard I VERY LOUD THUMP at about 7.50pm. Went to the kitchen to inspect & to my horror, the cooker hood was lying upside down. It was a little dented & the plastics on the side of it were smashed to pieces. The cooker hob & solid surface were untouched though.

It was a blessing that Leonard was surprisingly early for dinner last night. Else, Ma, Erin & I would be in the kitchen during that period & I'm sure we'll all be in hospital after the incident !

Had a hard time cleaning the kitchen after frying these fishes so no more fried food till the new cooker hood is installed.

Fried Smelt FIsh

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Ma Lai Koh (马来糕)

nobody@vox.com(Yew Yen) — Wed, 25 Mar 2009 07:38:19 -0700

Ma told me she love Ma Lai Koh (马来糕) so this is for her.

Recipe is from Delightful Snacks & Dim Sum by Agnes Chang. It uses "lard" hence not that healthy :( I also omitted the nuts & cherries.

Ma Lai Koh (马来糕)

Ingredients A :
120g high protein flour (sifted)
90g plain flour (sifted)
1 T custard powder (sifted)

Ingredients B :
240g castor sugar
60g butter (melted)
60g lard (melted)
3 eggs (mixed with 1 t vanilla) – beaten lightly
180ml milk

Ingredients C :
3 t double action powder
½ t dark soya sauce
Some olive nuts or red cherries as decoration

Method :
(1) Mix A into a big mixing bowl. Add in B & mix well until well-combined. Add (C) & mix well. Pour into a 22cm / 9” round tin
(2) Sprinkle some olive nuts & red cherries on top as decoration. Steam with high heat for 30 minutes until cooked. Cut into pieces & serve

Note :
This is a very simple way of making Mah Lai Koh. The result is very good- soft & tasty. The thickness of the batter should not be more than 2 ½ cm before steaming, so that the Mah Lai Koh is more fluffy

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Sang Meen Soup (生麵汤)

nobody@vox.com(Yew Yen) — Wed, 25 Mar 2009 07:35:21 -0700

Sang Meen Soup (生麵汤)

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Fried Cuttlefish Kong Pow Style

nobody@vox.com(Yew Yen) — Tue, 24 Mar 2009 08:52:28 -0700

Got this recipe from a book Ma owned - From Hawkers’ Fair Simplified by Yum-Yum Publications

Fried Cuttlefish Kong Pow Style

Ingredients :
15 – 20 dried chillies (cut shortly)
2 T oil
8 sliced ginger
1 onion (sliced)
500g pre-soaked cuttlefish (cut into pieces & blanched)

Seasoning :
2 T light soya sauce
1 T oyster sauce
1 T chilli sauce
1 t sugar
1 t black vinegar
1 t cornflour mixed with 2 T water for thickening

Method :
(1)   Stir-fry dried chillies in a clean wok at low heat until turn to dark colour & fragrant. Dish up
(2)   Heat up 2 T oil, sauté sliced ginger until fragrant. Add in onion, dried chillies & stir well
(3)   Add in cuttlefish, seasoning & stir-fry at high heat until well-mixed. Thicken with cornflour water & dish up

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Stir-fry Broccoli, Capsicum, Cauliflower & Carrot

nobody@vox.com(Yew Yen) — Tue, 24 Mar 2009 08:48:56 -0700

Stir-fry Broccoli, Capsicum, Cauliflower & Carrot

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