Tuesday, May 27, 2008

Grilled Lamb in BBQ Sauce

Once in a while, we like to try western and this is a yummy treat for all in family. Well, maybe not so many slices for daddy.

Slices of lamb shoulder
1/2 small bowl of BBQ sauce
1/4 small bowl of water
2 tbsp sugar
1 tsp salt (to taste)

  1. Marinate lamb slices with BBQ sauce, sugar and salt for at least an hour.
  2. Grill lamb slices in the oven or in table-top grill until cooked. Keep sauce for use later.
  3. Remove lamb slices and serve on a plate.
  4. Pour the juice from the grilled lamb into a saucepan or wok. Add a little water and cook until sauce thickens.
  5. Pour over the lamb slices and garnish accordingly.

Wednesday, May 21, 2008

Mee Rebus

This is the version that my family and friends likes best, and it uses sweet potatoes as the soup base. (The other which uses tomato paste/ Ketchup.)

300 g meat (any meat preferred)
800g sweet potatoes, orange variety
600g small prawns, shelled
600g fresh yellow noodle
300g beansprouts
5 hardboiled eggs
10 small limes
150g coconut milk (to make 12 cups of thin coconut milk)
salt to taste

Grounded Ingredients
20 dried chillies, soaked untill soft
30 shallots
4 cloves garlic
5 cm tumeric root
2 cm galangal
2 tbsp preserved soy beans (tau cheong)

  • Remove skin from sweet potatoes and cut into small pieces. Steam for 10 min until soft. Blend to a fine paste immediately (You may need to add some water during blending)
  • Parboil the meat in a pot of boiling water for 3 min. Remove and cut into thin, small strips
  • Heat oil in a kuali and fry grounded ingredients until fragrant. Add meat and fry for another 2 min. Then pour in blended sweet potatoes, small prawns and coconut milk. Bring to boil, then lower heat and simmer for 10 min. Finally add rice flour and water mixture to thicken the soup to the preferred consistency. Add salt to taste and serve.
  • Boil and cook separately, noodles and beansprout.
Note: For added authenticity, serve with prawn crisps which can be purchased from rojak or mee mamak stalls for convenience.

Deep Fried Bread Squares

This is a great tea-time treat and should be made just before serving. It's incredibly easy to do, and best of all, helps to refresh leftover bread.

* Bread, cut into squares. (use leftover bread)
* Oil for deep frying
* Batter:
  • 200g plain flour
  • 130ml water
  • 1 bombay onion, chopped
  • 1 stalk spring onion, chopped
  • 1 tsp (or more) curry powder mix (any brand)
  • salt
1. Mix batter into a smooth mixture
2. Heat oil in a saucepan or kuali
3. Dip bread squares into mixture and spoon into hot oil. Fry until lightly brown
4. Remove and serve immediately

Wednesday, May 14, 2008

Grilled Chicken Breasts

Cooking chicken in the grill keeps the juices in and the flesh tender and moist.

1 chicken breast (for 1 person), mix with 1 tsp salt, a dash of black pepper, juice of 1/2 lemon, 1 tbsp olive oil, some chopped coriander and basil (or any herbs you prefer)

1. Heat the grill. Put on the chicken breast and turn once or twice to cook evenly. Grill for about 12-15 mins depending on the size of the chicken breast.
2. Serve with a slice of lemon, fresh salad mix, corn of the cob, grilled potatoes - the combination is endless.

Monday, May 12, 2008

Grilled Eggplants

If you dislike frying, find that stir-frying is messy and steaming is too bland... then try Grilling.

Whether it is a conventional grill in the oven or the convenient table top electric grill, it makes cooking easy while keeping food tasty, healthy and pretty....

2 long brinjals
3 shallots (sliced)
1 tbsp cooking oil
1 tbsp soya sauce
2 leaves spring onion (dice)

Flavouring Ingredients
1 clove garlic     )
2 red chillies      ) pounded
1/2 tsp salt
1/2 tsp sugar
1 tsp vineger

1. Grill brinjals using medium flame. Turn occasionally.
2. Mix flavoring ingredients together.
3. Fry shallots in hot oil until golden. Drain off oil and set aside.
4. Peel the skin from the brinjals. Slice into halves.
5. Pour flavoring ingredients over. Add shallot oil and garnish with spring onion and fried shallots.

Serves: 3 - 4 adults.

Friday, April 18, 2008

Fatt Koh aka Pink chinese cupcakes

As a kid, your mom probably serves these steamed pink cupcakes she bought from the market - usually for breakfast. Now you can serve your kids a treat. Brought to you specially from nyonya kitchen stories.

275g plain flour, shifted twice
1 tsp double action baking powder
3 large eggs
200g castor sugar
160ml ice-cream soda (any brand)
A few drops of pink colouring

  1. Whisk eggs and sugar with an electric beater on high speed until thick and creamy, estimated 7-10 mins. Then fold the shifted flour gently, in 4 batches. Finally add ice-cream soda and colouring. Mix until combined. 
  2. Line moulds with paper cups and spoon batter until almost full.
  3. Steam over high heat for 15-18 mins until the surface of the cake splits open. (Take care not to drip water from the steamer cover on the cakes)

Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories. 

Saturday, April 12, 2008

Yummy Garlic Chicken

A simple but delicious dish that will surely increase your family's appetite. You might want to cook a little extra rice to keep everyone happy. A delicious recipe from nyonya kitchen stories.

1 whole chicken (if you prefer "kampong" chicken, do extend cooking time)
1 rice bowl of peeled garlic
1/4 bowl soy sauce
4 tbsp sugar
1/2 bowl water

  1. Heat 2 tablespoon oil in a deep saucepan and fry garlic until brown. Remove and set aside.
  2. In the oil, fry sugar until it is caramelise.
  3. Lower fire, add soy sauce, water and sugar. Stir to melt caramel.
  4. Bring up the fire and lower the chicken into the pan. Add garlic, cover  and boil until chicken is cooked.
  5. Thicken sauce with a little cornflour mixture and serve with fresh coriander or parsley.
Serves: Family of 8

Try this recipe! We certainly hope that you it suitable for you and your family. Bookmark this site for more about nyonya food recipes and kitchen stories.