Fried shallots

I always make a big batch and store it in the refrigerator.
It can last for months.
There are 2 ways to do it. The traditional way which is more time consuming and the microwave way which is easy and fast.

Ingredients

20 small red shallots sliced thinly and wiped dry
Cooking oil

Microwave Method

Place shallots and oil in a microwaveable bowl
Oil must be cover shallots completely
Cover with microwaveable cling wrap
Cook for 5 mins, take out, stir to even out the heat
Return to microwave for 2 mins and take out, stir again.
Repeat the above till you see the shallots turn light brown.
Do not cook anymore as it will continue to turn golden brown
Remove and let it cool on kitchen paper so that it will be crispy 

Traditional Method

Heat oil to medium high
Add shallots, lower heat to low and slow fry till light brown.
Keep a constant watch as it will burn easily.
Dish out and let it cool on kitchen paper so that it will be crispy

Chicken Macaroni soup

Sorry for taking such a long break from blogging.  My helper Michelle went on home leave and I did not engage a part time helper.  At times like this, I always prepare one dish meals.  Chicken macaroni is everyone's favourite, its cheap and good and if you are a fast cook like me, all you need is half an hour. I hope my young friends will give this a try.  Recently I have been receiving messages from them asking for more tips on cooking.  I am so happy to know that the young ones are cooking.  Bravo girls!

 

Ingredients

 

3 chicken thighs

300 gms macaroni boiled till soft

200 gms minced pork seasoned with salt, sugar, pepper, cornflour and very little water

3 pcs fried fish cake, sliced

1 carton swanson chicken broth

300 gms ikan bilis washed clean (anchovies)

salt to taste

minced garlic

fried shallots

1 litre water

 

Method

 

Heat oil and fry minced garlic and ikan bilis for about 5 mins

Transfer to a pot of boiling water (1 litre)

Simmer for about 15 mins

When time is up, discard  ikan bilis, add the swanson chicken broth and bring to a boil

Add  chicken thighs, boil for 6 minutes and leave in pot covered for 20 minutes

When time's up, remove chicken and rub with sesame oil, debone when its cooled

Add seasoning to soup and bring to a boil

Cook minced pork in a small boil with some soup. Break up the pork with a fork

Drain and return the soup from cooking the pork back to pot

Bring soup to a boil

Assemble macaroni in a bowl, place fish cake and minced pork on top

Ladle soup into bowl and then top it with the chicken

Lastly garnish with fried shallots

 

 

 

Mock Peking Duck

This is a vegetarian version of peking duck and its a good party dish. I was only able to make this when I found out that the crepes can be bought ready made from this shop called Kwong Cheong Thye in Geylang.

There was this restaurant called Charming Garden in the former Meridian Hotel which used to serve this but  I have yet to find this dish in another restaurant. So never mind, do it myself.

Ingredients

Frozen bean curd sheets - can be bought from market stall selling vegetarian foodstuff (ask for vegetarian duck)
1 pkt of crepes - defrost
spring onions- use only the top part
cucumber - cut into thick strips
hoisin sauce
oyster sauce
sugar
sesame oil
water
oil

Method

Heat oil and deep fry the bean curd sheets till golden brown
Set aside, let it cool and cut into pieces
Mix the hoi sin sauce, oyster sauce, sesame oil, sugar and a little water to make a paste
As the crepe is cold, steam it for a few minutes till soft
Take a piece of crepe, spread the paste onto it.
Place the bean curd sheet, cucumber and spring onion on top and wrap it like a roll
Ready to serve

P.S.
Do note that the beancurd sheet should be crispy, so fry just before serving

 

Lo Kai (Soya Sauce Chicken)

Sandy, my youngest daughter residing in London, has been telling me each time she cooks Lo Kai "How come it's different from yours?" So here you are, my darling daughter, the recipe for you to try again.

I must admit that my recipes are not consistent. Firstly, its the agak agak method (estimation)

Secondly, I always tweak the dish each time I cook.  Nowadays, my helper, Michelle can cook quite well.  That's because, she has a good memory and is very interested to learn.

 

Ingredients

 

4 chicken thighs chopped into pieces

1 tbsp sesame oil

2 tbsp oyster sauce

2 tbsp thick dark soya sauce

4 slices ginger

1 tbsp minced garlic

salt and sugar to taste

oil

water

 

Method

 

Heat both types of oil in wok and fry ginger and garlic

Add chicken and fry till evenly coated with oil

Add oyster sauce, dark sauce and stir fry

Add water to just about cover the chicken

Bring to a boil first and then simmer till gravy thickens and chicken is soft

Add salt and sugar sparingly.

You can also add canned button mushrooms if you like

 

Babi pongteh (Nonya braised pork belly)

There are many versions of braised pork belly but our nonya version is distinct from the rest.

We use fermented soya bean and we add potatoes.

Babi pongteh is arguably the most famous nonya dish but nowadays, in order to attract the non pork eating

customers, restaurants serve ayam pongteh (chicken) instead. Also, the original recipe has been adulterated so much that babi pongteh doesn't look and taste the same as before. Let me share with you my mother's original recipe.

 

Ingredient

 

2 kg pork belly cut into big pieces

3 tbsp tau cheo  - mashed (fermented soya bean)

6 potatoes skinned and cut into 2 or 3

1 stick cinnamon

4 pcs aniseed

4 pcs cloves

2 tbsp minced shallots

2 tbsp mined garlic

1 tbsp crushed gula malacca (palm sugar)

1 tbsp black soya sauce

salt to taste

cooking oil

 

Method

 

Heat oil in pot or wok

Fry shallots and garlic till fragrant

Add soya bean paste and fry till fragrant

Throw in the cinnamon stick, aniseed and cloves

Add gula malacca and fry till melted

Add pork, fry till all ingredients are well mixed

Add black soya sauce and enough water till the pork is fully submerged

When boiling, turn down fire and simmer for about 2 hours

Throw in potatoes 15 mins before completion

Add more water if liquid dries up otherwise it will burn

Always do a taste test.

The gravy should not be too watery

 

Tips

 

As pork shrinks after cooking, it is better to provide more

This dish tastes better and better the next two days

If the gravy is too watery, boil at high heat towards the end with the pot uncovered.