Penang Prawn Noodle

Penang Prawn Noodle is different from the tradition Prawn Noodle as the soup base is made of the prawn essence with a zest of spicy chilies.


The ingredients :

Method :
1) De shelled the 12 large tiger prawn and used the head and shell of the prawn to boil the stock with 2 slice of ginger.
2) Blend chili paste with 5 onions and 5 clove of garlic. Stirred fried the chili paste and add in some salt.
3) When the stock is boiled, dished out the shelled and scald the prawn and fish cake.
4) Add in the chili paste to the stock and favor with salt, fish sauce and rock sugar.
5) Stir fried the prawn with the chili paste and put aside.
6) Boiled and drained the kang kong and bean sprout for later used.
7) Drained the yellow noodle over the hot water and scope in a bowl, top with the prawn, fish cake, kang kong and bean spout.
8) When the soup boiled, pours over the noodle and garnished with fried shallots.

Bubor Cha Cha

Woo hoo! We have bubor cha cha for dessert today. The yam and potatoes is much softer then the other day as they are boiled longer.

Chee Cheong Fun

Chee Cheong Fun is a rice noodle rolled sheet which is a popular breakfast in Malaysia and Singapore. It is normally eat with sweet sauce, chili and sesame.

We did not make the Chee Cheong Fun but get the ready pack from NTUC supermarket. Snow White wanted to roll the chee cheong fun with the fried carrot and turnip. However, the Chee Cheong Fun was over frozen and turned out to be too lumpy and hard to unroll.

This is what Chee Cheong Fun supposed to look but it end up looking like Kway Tiao. ^^

The lunch is not totally destroyed as the fried carrot and turnip is amazing tasty.

Ingredients:

1/2 turnip (shredded)

1 carrot (shredded)

dried shrimp (soaked)

dried cuttle fish (shredded)

3 garlic (minced)

2 onion (minced)

Mixed the oyster sauce, soya sauce, pepper, salt with a bowl of water.

Method:

Sauteed the garlic, onion, shrimp and cuttle fish till fragrant. Add in the shredded carrot, turnip and mixed sauce. Stir fried a while and let it simmer for 20min.

Steamed the Chee Cheong Fun, lay it on a plate and pour the fried turnip and carrot over it. Garnished it with spring onion, coriander, sweet sauce, chili and sesame. Tah Dah! Our new creation of Chee Cheong Fun is ready to serve.

Seafood Yee Mee Soup

Seafood Yee Mee Soup, using the same recipe of fish soup. The ingredients include, sliced fish, prawn, tofu, cabbage, chye sim and tomato. This time we did not pan fried the fish but boiled in the soup directly.

The Yee Mee is boiled, drained and put aside. When the soup ready, then pour over the Yee Mee. Garnished with shallots and spring onion and the Seafood Yee Mee is ready to serve.

Souffle

Souffle is an fluffy sweet savory, made with egg yolks and beaten egg whites combined with other ingredients.

This is Snow White first attempt on this dessert, she did the blueberry and chocolate souffle based on this recipe.

It is a bit burnt on the top as we used aluminium muffin cup and baked in a mini toaster oven.

When the souffle ready to come out of the oven, it was puffed up and fluffy.

After a few minutes, the souffle fall rather quick just likes a flattened balloon.

The Souffle is best to serve hot or it will be too dense when cold. The texture is likes eating cotton candy, a light dessert which can be eaten immediately after a meal.

Salted Fish Fried Rice

As simple as it is, Salted Fish fried rice, with vegetables, salted fish, eggs, or any combination of the ingredients above and more. Regardless of the recipes, fried rice always pleases Rapunzel taste and appetite. A good fried rice calls for overnight rice. Keep it in your fridge overnight, and you will have the perfect overnight rice for Salted fish fried rice. But for today we use Japanese Rice which it could not be right because the rice is quite sticky and soft. Anyway this is Snow White Salted Fish fried rice recipe and it’s always have the right taste but only for the rice.

Ingredients:
3 bowls overnight rice
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
3 small chilli (finely chopped)
2 inch of kurau salted fish
2 small onion (finely chopped)
2 cloves garlic (finely chopped)
2 eggs (light beaten)
salt to taste

Method:
Heat up a wok with two tablespoons of oil. Add salted fish and fry until aromatic, set aside. Using the same oil, saute the garlic & onions until aromatic. Add in vegetables and stir fry until they are half cooked. Season with salt and continue to stir-fry until they are cooked. Add in the rice and stir well with the ingredients. Add in soy sauce, fish sauce, sesame oil, white pepper powder and continue to fry the rice for a couple of minutes. Make a “well” in the middle of the wok and pour the beaten eggs then cover the “egg well” with rice. Leave it for a few seconds and continue to stir-fry the fried rice so the eggs form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out and serve the fried rice hot.

Honey Cornflakes Cup

Snow White making this honey cornflakes cups for Menessa to bring to her school for National Day's Celebration. We have a share of the cornflakes cups too.

Ingredients:
40gm butter
5 tbsp honey
1 tbsp sugar
1 big box kellogg's cornflakes
1 bowl roasted cashew nuts (coarsely crushed)

Method:
Melt butter, sugar & honey in a pot over low heat till it’s all melted and the sugar has dissolved. Remove from heat.
Add in cornflakes, cashew nuts and mix till well-coated.
Scoop mixture into mini baking cups.
Bake about for 5 - 7 minutes. Remove & cool.
Finally decorate with a little color sprinkles.










Happy Birthday, Singapore!