Bak Chor Mee recipe

Trying to replicate the taste of the Singaporean staple was quite an experiment. Haven't managed that yet but here's the closest I got:

1. Sauce for noodles:
a. Shallot oil
b. Sesame oil
c. Light soy sauce
d. Chinese black vinegar
e. Ketchup
f. Soup stock



This is for the non-spicy version. I've yet to figure out the recipe for the chilli sauce. More updates in the future...

2. Soup stock:
a. Pork bones
b. Ikan bilis
c. Dried sole fish <-- this is the key to achieving that tasty soup we all love.



Good luck in your attempts! And let me know once you figure out the recipe for the chilli sauce.

Ikan bilis with peanuts!

Deep fry ikan bilis until crispy, place on paper towel to remove excess oil.

Fry peanuts (without skin) over medium heat in a *dry* wok until golden brown.

Toss both ingredients in a bowl before serving.

Sambal egg!

Material:
Hard-boiled eggs
Tomato paste
Coconut milk, 2 table spoons... See More
Lemon juice
Sugar, 3 tea sponns
Shallots
Chilli powder
Ginger, 1 slice
Garlic

1. Pound shallots, ginger slice, garlic and chilli powder.
2. Fry the above over medium heat until fragrant.
3. Add tomato paste and mix well.
4. Add eggs and fry.
5. Add coconut milk, mix well.
6. Add lemon juice and sugar.
7. Mix well and simmer until liquid is thickened.
8. Serve while hot.

Hay-bee hiam prawns!

Material:
French beans, cut inch-length
Medium prawns, shelled
Dried small prawns (hay bee), minced
Chilli paste & chilli oil (vary amount according to how *power* you want your tongue to feel!)... See More
Garlic, minced
Corn starch powder mixed in water.

Method:
1. Stir-fry medium prawns over high heat for 30 seconds and set aside.
2. Stir-fry French beans over high heat until shiny and set aside.
3. Stir-fry hay bee with chilli oil over medium heat until fragrant, add garlic and continue frying for a further 30 seconds.
4. Add chilli paste and fry until the paste melts.
5. Add beans and fry for 2 minutes.
6. Add medium prawns.
7. Add corn starch solution. Mix evenly.
8. Serve while hot.

Sambal belacan!

Tried making Peranakan sambal belacan. Now I can have a taste of home, ha ha!



For recipe, please refer to Mrs. Lee's Cookbook. Adjust according to taste.

Belacan really stinks! You have been warned...

Update:
After some experimenting, and major waste of ingredients, here's what works...(recording for posterity)

1/8 teaspoon belacan. Anything more simply ruins it and stinks up the whole house.
5 large, fresh red chilli
4 fresh chilli padi
1 teaspoon sugar

1. Toast the belacan in a frying pan without any oil. Use a spoon to turn the paste into a coarse powder. Ensure that the belacan is really dry.

2. Place the dried belacan powder in a mortar.

3. Cut chilli into small pieces. Place them in the mortar.

4. Pound until well-mixed.

5. Add sugar and continue pounding to mix in.

Japanese sea bass

I like eating fish but not scaling and gutting it. Very messy and hives break out all over my hands afterwards. But that's not detracting me from this delectable fish...



Locally, it's known as Japanese Sea Bass. But it's actually not a bass. Might be known as Yellow Croaker. In Mandarin, it's 黄花鱼 and better enjoyed steamed than fried, even if it's not entirely fresh. In fact, mine was in the freezer for 2 weeks before I took it out today.

All you need to do is to gut it (yucks!), apply some cooking oil, ginger strips and spring onions before tossing it into the steamer for 10 minutes under high heat. Yum yum. The other good thing is that its bones are relatively large so it's a safer alternative to other fish.

Enjoy...

The pork problem

So now my favourite Ma Ling spam is off the shelves. Something about a carcinogen.


www.roxytrading.com

It's not the first time that 1984-ville has been affected by such occurences in other places. Remember the Nipah virus scare that hit parts of Malaysia back in 1998?

Which drives home the point about how vulnerable 1984-ville is and how much its denizens are NOT in control of their own destiny.

So much for all the bluster about making it great on our own strength and we can't even solve a porky problem.

Whatever it is, I'm sure the good people of Malaysia and China are quietly enjoying their pork, fresh or canned.

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