Spinach mee suah in chicken lui cha style

Recipe:
2 portion organic spinach mee suah
1 cup diced chicken (marinated with white pepper, sesame oil and cayenne pepper)
3 red dried chillies
1/2 cup chopped organic celery
3 shallots (sliced)
2 cloves garlic (minced)
2 Tbsp lui cha paste

(1) Heat up some coconut oil on a cooking pan. Saute garlic till fragrant.

(2) Add in shallot and stir fry. Add in dried chillies and stir fry.

(3) Add in chicken and stir fry till cooked.

(4) Add in celery, lui cha paste and 2/3 cup of water and let it simmer for 30 minutes.

(5) Once done, serve with boiled mee suah. (To cook the mee suah, boil with water and some olive oil till al dente)

Stir fry buckwheat noodle with chicken and eggplant

Recipe:
1 portion organic buckwheat noodle
1/2 cup diced chicken (i used chicken breast)
1/2 cup diced eggplant
1/2 cup chopped spinach
2 cloves garlic, minced


(1) Using a sauce pan, heat up some water till boiling. Add some olive oil and put in buckwheat noodle and boil till half-cooked. Remove from heat and set aside.

(2) Heat up some coconut oil on a frying pan. Saute garlic till fragrant.

(3) Add in chicken and some sesame oil and stir fry till chicken is tender. Add in egg plant and stir fry. Add in spinach and stir fry.

(4) Once the ingredients are soft, add in noodle and stir fry and mix well. Once mix well, dish out immediately. Make sure that the noodle is not overcooked else it would be too soggy and sticky.

Stir-fry mung bean noodle with carrot, mushroom and cabbage

Recipe:
1 adult portion mung bean noodle (presoak in hot water till soft)
2 shitake mushroom (thinly sliced)
some carrot slices
some chopped cabbage
2 cloves garlic (minced)

(1) Heat up some vco on a cooking pan. Saute garlic till fragrant.

(2) Add in mushroom and saute.

(3) Add in carrot and saute.

(4) Add in cabbage and saute.

(5) Add preferred seasoning at this point. I added some soup stock, black pepper and ground cinnamon. Stir fry with the ingredients and mix well.

(6) Add in noodle and stir fry till soft. Serve immediately.

Mee Suah in watercress chicken soup

Recipe for soup:
1 bunch watercress (cut into 2 inches length)
1 piece free range chicken carcass
5 red dates (pitted)
5 dried longan
1 honey date

(1) Heat up some water in a double-boiler ceramic pot.

(2) Add in all the ingredients and cook for 2-3 hours or till ingredients soft and soup is tasty.

(3) Set aside some soup as mee suah soup base.


Preparation for mee suah:
1 portion organic mee suah
2 shallots (halved)
2 cloves garlic (diced)
1 Tbsp vco

(1) Heat up some water using a sauce pan.

(2) Add in shallots and garlic and let it cook till soft.

(3) Add in vco and mee suah and cook for 1-2 minutes or till mee suah soft but not overcooked.

(4) Pour onto watercress soup base and serve accordingly. (We had it with baked black pomfret)

Mee suah in fish head soup base

[20.02.2015]

Lunch for us and the 17M 8D lo before leaving to visit lo's great grandmother

Organic mee suah in fish head soup base, served with lamb strips, green vegetables and mushroom.

The soup base <here> was remaining from yesterday's dinner. I added diced pumpkin and arrowroot slices for lo. For mummy and daddy, we had it with homemade chilli paste and homemade acar (acar not by me).

Happy chinese new year !

Fried kelp noodle and steamed fish

[11.02.2015]

Lunch: Fried kelp noodle and steamed fish

Recipe:

Fried kelp noodle -
2 portion organic kelp noodle (pre-boiled)
2 cloves garlic (minced)
2 shallots (finely chopped)
2 kampung egg (beaten)
1/4 cup diced organic red bell pepper
1/8 cup chopped fresh oregano
2/3 cup chopped chinese cabbage

Saute garlic and shallot. Add in all ingredients and saute. Scrape ingredients to one side and pour in egg batter.Once half cooked, roughly stir, mix well and pour in noodle. Stir fry a while. Once done, dish out accordingly.

Steamed cut threadfin fish -
1 piece of cut fish
1 small organic tomato (diced)
dash of mixed herbs

Marinate fish with lemon juice and dash of mixed herb for 15 minutes. Once done, top with tomatoes and steam for 12 minutes or till just cooked.

Stir-fry glass noodle in vegetables sauce

[08.02.2015]

Lunch for 16M+ lo: stir-fry glass noodle in sweet and sour vegetables sauce.

Ingredients:
Pre-boiled glass noodle
Garlic
Shallot
Broccoli
Tomato
Pumpkin
Red bell pepper
Kampung egg
Soup stock

Gluten-Free Egg Noodle

Dinner: gluten-free egg noodle in ABC chicken soup and stir-fry vegetables (from noon today) -

For the noodle, i dont have exact measurement for water, i add till it resembles cake batter and pipe out onto hot boiling water in a sauce pan.
1/2 cup brown rice flour
1/2 cup white rice flour
1/8 cup arrowroot powder
1/8 cup tapiaco flour
2 eggs
water (starts from 1/4 cup)

ABC soup -
Potato
Tomato
Yellow onion
Carrot
Chicken thigh
Bay leave
Red dates
Wolfberries (add during serving)

Boiled rice vermicilli in tomato vegetables sauce, pan fried sardine

[19.01.2015]
Recipe:
1 portion organic rice vermicilli
1 big sardine (deboned and marinated with some lemon juice)
4 cloves garlic (minced)
2 shallots (chopped)
2 Tbsp chopped bittergourd
4 organic cherry tomato (finely chopped)
2 bunch chive (cut into small strip)
some soup stock

(1) Using a sauce pan, bring some water to boil and add in rice vermicilli. Cook for 2-3 minutes or roughly cooked. Once done, remove from water, drain over a colander and set aside.

(2) Heat up some oil in a cooking pan, pan fried sardine till cooked and set aside.

(2) Return to the cooking pan, spray some oil on it and saute garlic and shallot till fragrant. Add in bitter gourd and stir fry.

(3) Add in tomato and stir fry for a while. Add some soup stock if too dry.

(4) Put to lower heat. Add in chives and put on the lid to simmer for 3-5 minutes. Once done, dish out immediately and serve with rice vermicelli and sardine.

To prepare the rice vermiccili, add some soup stock to give some moisture before adding in tomato vegetable sauce. For the hard-boiled egg, simply steam 1 free range egg for 10 minutes, run over cold filtered water to remove the shell and serve alongside other food.

Mee Suah with large pea shoots, shallots and organic pumpkin tofu

Recipe:
1 small bundle organic mee suah
1 cup organic large pea shoots (da dou miao)
2 cloves garlic (minced)
3 shallots (sliced)
1 small piece organic pumpkin tofu
1/4 cup apple beetroot soupbase
1/2 cup raw mint leaves (mashed using pestle and mortar)

Ingredients Preparation:

Pan-fried pumpkin tofu - 

(1) Slice tofu into thin rectangle shape for easy pan frying.

(2) Heat up some vco on a frying pan and pan fry till lightly brown on both sides. Dish out and set aside.


Pan-fried shallot -

Heat up some vco on a cooking pan and pan fry shallot slices till lightly brown. Dish out and set aside.

Stir-fry pea shoots -

Heat up some some vco on a cooking pan. Saute garlic till fragrant. Add in pea shoots and stir fry for a short while, or till 80% cooked. Dish out immediately and set aside.

Mee Suah -

(1) Using a saucepan, bring some water to boil.

(2) Add in mee suah and let it cook for 2 minutes. Once done, dish out and drain over a sieve.

(3) Pour onto a serving plate, mix in beetroot soup base and some mashed raw mint leaves - mix well.
Serve with other cooked ingredients.

Homemade pan mee

[01.01.2015]
Recipe:
Dough -
1 cup organic spelt flour
1/2 cup all purpose flour
2/3 cup pandan water
1 Tbsp vco

(1) Mix all ingredients to form a soft dough.

(2) Peel the dough into smaller portion, press flat and put into plain boiling water.

(3) Remove once it is almost soft, and add into soup stock.

Soup -
6 cup water
2 big organic kailan leaves
1 whole garlic (unpeeled)
4 pieces free range chicken carcasses
2 big shallots
3 knob ginger

(1) Blanch chicken carcases for 5 minutes. Drain over a colander and set aside.

(2) Heat up water in rice cooker for 10 minutes. Add in all ingredients and cook using soup mode.

(3) Once done, use as a soup base for pan mee.

Mushroom minced chicken -
10 shitake mushroom (sliced)
2 pieces chicken fillet (finely chopped)
2 knob ginger (minced)
2 cloves garlic (minced)

(1) Marinate chicken with 1 tsp sesame oil and ginger for 1 hour.

(2) Heat up some oil on a frying pan. Saute garlic till fragrant. Add in chicken and stir fry.

(3) Add in mushroom and stir fry,

(4) Add in some soup stock and cook and stir till the soup absorbed.

(5) Once done, dish out and top on pan mee soup.

Vegetables - Steam some nai pak for 5 minutes.

Result : I am attempting to try out making wheat free pan mee. However, before i am able to substitute the normal flour fully, i tried substituted 2/3 of normal flour with spelt flour as an experiment. The texture was alright, not as elastic as normal flour but is possible. The spelt flour has a special taste, and it can feel heavy to some - thus it may not suit everyone's taste bud on another note.

Stir-fry vegetables chicken, spinach yee mee

Recipe:

1 portion spinach yee mee (soaked in filtered water for 5 minutes and drained)
1 small piece chicken fillet (sliced and marinated with lemon juice)
2 cloves garlic (minced)
1/2 yellow onion (quartered)
2 fresh button mushrooms (sliced)
some red pepper (sliced)
some yellow pepper (sliced)
5-6 slices carrot (halved)
some bean sprouts (tip removed)
some cabbages (roughly chopped)
1/2 stalk celery (thinly sliced diagonally)
1/2 cup homemade soup stock (i used black bean soup)

(1) Heat up some vco on a cooking pan, saute garlic and onion till fragrant.

(2) In sequence, saute chicken slices, mushroom, cabbage, celery, red pepper, yellow pepper and carrot. Add in soup stock and bring to boil.

(3) Pour in yee mee and mix well. Stir fry for a short while. Pour in bean sprouts and stir fry till soft. Off fire and serve immediately.

Made 2 small adults portion.

Mee Suah in ABC soup

Recipe:
6 honey cherry tomatoes
1 sweet apple (equally sliced)
1 yellow onion (quartered)
2 stalks celery (cut into 2 inch length)
1 white potato (largely cubed)
2 bay leaves

Boiled all ingredients with sufficient water for 1 hour. Set aside.

For mee suah, bring some water to boil, simmer mee suah for 2-3 minutes, drain immediately. Pour onto ABC soup. Serve with some spring onions and toasted cashew nuts.

Yields: 2 medium bowls of soup

Stir fry parsley pan mee (previous)

Recipe:
8 big prawns
1/2 lettuce, peel out the leaves
handful of shimeji mushrooms
scallions (chopped)
garlic (minced)
2 eggs (lightly beaten)
2 portions homemade frozen pan mee

(1) Mix scallions into beaten eggs, and fry till cooked. Remove from frying pan and set aside.

(2) Stir fry garlic till fragrant. Add in prawns, mushrooms and lastly pan mee (precooked 2 minutes and drain over cold water). Toss in fried eggs and mix well.

(3) Add few Tbsp mani cai soup stock and serve warm.

Parsley pan mee with ginger chicken mushroom sauce

Recipe:

Dough
2 cup all purpose flour
1/2 cup blended fresh parsley leaves (add water necessarily)
1 egg
Extra tapioca flour for dusting

Mix all and form a soft dough. Keep in fridge till usage time. Form into noodle using noodle machine or rolling pin manually.

Sauce
1 piece chicken fillet (sliced)
1 brown button mushroom
few slices old ginger
2 cloves garlic (minced)
2 shallots (sliced)
homemade soup stock

Soup
handful of sweet leaves (mani cai)
1 Tbsp anchovies powder
5 cups water

Boil till leaves soft.

Dry mustard leave pan mee in tomato egg tofu gravy

Recipe:

Pan Mee
1 1/2 cup all purpose flour + extra flour for dusting
1/2 cup tapioca flour
1/2 cup raw blended mustard leaves
1 tsp home made anchovies powder

(1) Using mixer, mix all and form into a dough.
(2) Put in fridge for 30 minutes. Remove and divide into ping pong size balls.
Dust with flour necessarily.
(3) Put through noodle machine according to instruction.

Cooking method
(1) In a sauce pan, bring estimated amount of water to boil. Dab some olive oil into the water once boiled.
(2) Add in pan mee and keep stirring to make sure the noodle doesnt stick together.
(3) Stir in anchovies powder.
(4) Remove noodle from the sauce pan once it turns soft. Drain the noodle with room temperature boiled water. Set aside.

Yields: 4 adults portion


Tomato egg tofu gravy
4 cloves garlic
1 shallot
2 tomatoes (chopped)
1/4 red bell pepper (julienne)
1 egg (beaten)
1 cup cubed / chopped pumpkin
1 piece traditional hard tofu
2 ice cubes of radish soup stock (melted)

(1) In a non stick frying pan, dab with olive oil and fry egg till cooked but soft. Remove from pan immediately.

(2) In the same frying pan, dab with olive oil and pan fry tofu till brownish. Remove from pan immediately.

(3) In sequence - Saute garlic, shallot, red pepper, pumpkin, tomatoes (quick & short saute). Simmer for 5 minutes. Add soup stock and cook till the gravy thicken - around 10 minutes. Remove the ingredients from pan and leave to cool slightly. Using a food processor, blend the ingredients till smooth.

(4) Pour the gravy to a sauce pan and cook in very low temperature. Stir in egg and tofu and close cover for 3 minutes. Dish out and serve hot to warm with dry pan mee.

Homemade Chinese Mustard Leave (Sawi) Panmee

Recipe:

Soup
2tbsp anchovies (presoaked to remove saltiness)
1 big potato
2 stalks celery
2 bunch of chinese parsley

Boil the above ingredients for 2 hours and set aside

Dough
2 cups all purpose flour
1/2 cup corn flour (note: too much will cause the soup to be sticky)
1 small bowl pureed chinese mustard leave (sawi) :
(using few stalks of the leaves + 1/2 cup of water)
extra flour for dusting when roll over the noodle maker machine
1tbsp coconut oil

(1)Mix all flour and dig a hole in the middle, pour in vegetable pureed and hand knead
(2)Add in oil and knead till it form a ball, soft but elastic. Add water if needed, 1tbsp at one time
(3)Put in fridge and take out to prepare the noodle when want to eat
(4)For noodle maker: Take out the dough from the fridge and put aside at least 30minutes before
roll over the machine. Dust some flour before and after roll through the machine. Set aside.
(I divide into 4 balls, and there were 4 sets of noodles after rolled over)

Toppings
1 large black fungus(sliced thin)
2 large shitake mushroom (sliced thin)
5 shallots (cut in slices)

(1)Saute shallots till fragrant, add in black fungus and saute for a while before adding in
mushroom
(2)Seasoning as preferred. I put rice wine, soya sauce, black sauce and dash of pepper
(this topping is for adult)

Separately, cut bok choy about 1/2 inch and steam for 8 minutes. Soak in the soup (to reheat) using
sieve while cooking the noodle. Top with some finely cut parsley onto the noodle before serve.

Cooking for pan mee
(1) Scope some soup and bring to boil, add in pan mee, amount to preference
(2) Add toppings and serve