Old cucumber soup with pork ribs 老黄瓜汤!

Ingredients :

Pork ribs ( about $6)
1 Old cucumber
8 red dates
1 dry octopus
1 carrot
5 honey dates
3 big dry scallops

Methods :
Use a small pot and boil the pork ribs first to get rid of any oil and dirt
Rinse again to remove any dirt.
Presoak the scallops with water first.
In a soup pot ,boil about 1 litres of water

Chop up old cucumber and remove the seeds
Chop up the carrot into bite sizes
Wash the red dates, dry octopus and honey dates
If you have time, you can soak the red dates and honey dates for a while.

When the soup pot boiled, add in the pork ribs, follow by all the ingredients
Simmer on low flame for about 2 hours or till the soup turn darker .
Taste the soup and adjust accordingly to your own preferences

Orh Luak - Oyster Omelette Part 2

Ingredients :

Batter mix:

2 Tablespoon of tapioca starch
1 tablespoon of rice flour
10 tablespoon of water
1 teaspoon of light soya sauce
1 teaspoon of fish sauce
5 drops of sesame oil
A dash of salt ( I omitted)
A dash of pepper

Other ingredients:

Frozen oyster ( soak in water to thaw and drain well)
Some spring onions ( chopped separately the white and green portions)
fish sauce
White pepper
cooking oil
4 eggs lightly beaten
Coriander leaves for garnish
Chilli sauce

Methods:

Heat up the non-stick pan and pour in cooking oil
Stir fried the white portion of the spring onions until fragrant
Pour the batter mix until batter is half cooked ( about 20 seconds )
Add in lightly beaten eggs and break the batter, Drizzle some oil as and when you want the particular portion to be crispy
When it is almost done, add in the rest of the spring onion and drizzle fish sauce on to the batter
Lastly add in the oyster and fry a little while using low heat
Add coriander leaves and white pepper
Serve with your favourite chilli sauce

Specially thanks to Mary Thian for sharing this recipe.

Creamy Buttery female crabs with roes Part 2

This round, I bought the fresh female crabs at the newly opened shopping mall called Big Box.

It was priced at $30 per kg and I simply cannot resist fresh female crabs with roes. You can refer to my previous post on the recipe . Enjoy!!!!

 Creamy buttery female crabs with roe

Homemade deep fried soy bean egg curd

Ingredients:

3 eggs lightly beaten
250ml of unsweetened fresh soy milk ( buy from market)
A dash of salt
A dash of pepper
2 tsp of potato starch / corn starch

Methods:

Prepare steamer on medium heat
Mixed beaten eggs with soya milk , salt, pepper and corn starch
Then sift the mixture into a non stick pan or bowl suitable for steaming
Steam for 15 mins till firm.
Cool for 10 min and use a knife to go over the sides of the bean curd
Carefully turn over to a cutting board and cut into cubes as it is still fragile.
Coat lightly with corn flour and deep fry till golden brown on high heat
Do not turn the cubes immediately in the oil or else it will break




Can serve the egg curd as a side or snacks

Special thanks to Angeline Goh for sharing this simple recipe.

Honey Citron Yuzu oven grilled wings

Ingredients:

1kg of fresh chicken wings
1 tablespoon of yuzu jam

Seasonings:

2 tablespoon of garlic powder
2 tbsp. of light soya sauce
1 tsp of dark soya sauce
1 tbsp. of oyster sauce
A dash of pepper
1 tsp of brown sugar

Methods:

Wash and pat dry the wings
Marinate with the seasonings overnight
Preheat oven to 200 degrees grill mode
Bake the wings till both side brown
Brush the chicken wings with yuzu tea ( optional)
Remove and serve hot

One pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs

Ingredients:

4 dried beancurd sticks (tau kee, 腐竹)
3 tau kwa
8 long tau pok ( cut into small cubes)
2 tbsp oyster sauce
2 tbsp light soya sauce
2 tsp dark soya sauce
1 tbsp Shaoxing wine
1tbsp brown sugar
1 tsp five-spice powder
1 star anise
3 cloves garlic, washed and smashed
2 shallots , chopped into small pieces
3 thin slices ginger
3 chicken thighs chop into 3 parts
5 hard boiled eggs ( de shelled)
10 pieces of Chinese mushroom ( pre soak in water) cut into half
500 ml water ( mushroom stock plus water)

Methods:

 Heat up wok and add some olive oil
Fry the garlic , ginger , star anise and shallots till fragrant
Then place the chicken meat and turn until brown.
Add in oyster sauce , light soy sauce, dark soya sauce , wine , brown sugar, pepper and water.
Stir well and bring to boil.
Add in the hard boiled eggs , tau pok , tau kwa , tau kee and mushroom.
Bring to a slow boil for 20 mins to 30 mins till gravy level lowers and the taste and colour is brown .
Taste and add more seasoning to your prefer taste.
You can add more water if u like more gravy as the tau kee , tau pok will absorb the gravy.

Chicken stew in Chu hou sauce

Ingredients :

4 Chicken thighs
5 potatoes
1 carrots
1 packet of tau kee
Minced garlic
Chopped shallots
2 Tablespoon of chu hou sauce
1 Tsp of rice wine
1 tsp of ginger juice
500ml of water
1 dash of pepper
1 tsp of dark soya sauce
1 tsp of light soya sauce



 Methods:
Wash and chopped up the chicken thighs into 3 parts per thigh
Chopped up the potatoes and carrots into bite size
 Add some oil to pan and  fry chopped garlic and shallots .
 Add in chicken thighs and fry till brown.
Add in 2 tablespoon of chu hou sauce .
 Fry till well mix. Add in 1 tsp of rice wine , Add in 1 tsp ginger juice, 500ml of water ,
Add in 1 tsp of dark soya sauce for colour and 1 tsp of soya sauce.
 Add a dash of pepper . Lastly add in potatoes n carrots and tau kee. Cook till potatoes soft for about 20 mins low flame. Add more water if u prefer more sauce.
Serve warm with rice



The chu hou paste is a convenient cooking sauce, made from quality soybeans, garlic, ginger, sesame seeds and rice wine. It boasts a unique fermented soybean taste and fragrance. This taste first originated from South China. It is best used for cooking, marinating or braising meats and vegetables. However, this product is not halal as it contains 6% alcohol.