Tuesday, January 12, 2010

Black Chicken Soup

Chinese Herbal from TCM shop

All together 9 herbals + 1 Black chicken (wash and clean the black chicken)

Place the black chicken in the slow cooker with the Chinese herbals, add 2 cubs of water. Lower to medium heat the soup for 4 to 5 hours.

Ready to serving.

Sunday, July 12, 2009

Sambal Lala Challenge

Garlic (chopped), Ginger (sliced), Lala , Sambal paste, Spring onions (Sliced), Big onion (chopped) and cooking oil.

First, you fry the garlic, spring onions and ginger.

Onions too. Then, add sambal belachan. About 4 tsps here.

Put in the lala. Add water, sugar and soy sauce.

Ready to serve. My lala was actually more succlent than those at Geylang

Indian rojak

Today I am not going to cook Indian Rojak because really don't know how to cook but Indian Rojak and Roti patra is another food I like to eat.
Just like to read this Indian rojak topic .....

It is a famous Indian rojak stall at Geylang Serai market and had previously been featured on Makansutra. The stall, at #01-320, was rated two and a half chopsticks out of three in Makansutra’s 2007 food guide.

According to the review, regulars swear by its stewed beef liver.

The casualties:

ONE person is dead, another is in a coma and 25 others have been hospitalised so far in what is possibly Singapore’s worst case of mass food poisoning. One woman who was two months pregnant miscarried.

A total of 111 people sought treatment at hospitals as a result, the Ministry of Health (MOH) said yesterday, adding that 84 were given outpatient treatment.

You may want to start planning a holiday and wait till this blows over if you’re running an Indian rojak stall. But what about the folks running that stall in Geylang? We can be sure they won’t be in the mood to go on a holiday while they await judgement. Who or what could have been responsible for this deadly poisoning episode? We assume that no one of sound mind would deliberately poison the customers and ruin his own business. But one’s unhappy, about-to-be-fired assistant may have other things on his mind.

Not too long ago, a local entertainer started a minimart business in China. It was a family business at first, but the profits came in fast and furious. They built a big supermarket, employing more than 100 staff. One day, the health authorities acted on a tipoff and found a bottle of expired milk at the supermarket. They received a warning. But when they did a check, they discovered to their horror that the expired milk was not in their inventory. Someone had planted it there.

They decided to install some real and functioning CCTVs on the premises and make the customers deposit their bags at the entrance. For months, there was no incident. But the video tapes started piling up and customers gave plenty of negative comments on the need to deposit their bags at the entrance. But no sooner had they stopped these practices when the authorities raided again, finding yet another bottle of expired milk. They received a warning that the next bottle of expired milk will not be tolerated.

Just as the whole family was going crazy, they received a letter from someone offering his services to the supermarket, guaranteeing that there will not be any expired goods hanging around the supermarket if he is paid 50,000 rmb (made that figure up) a month.

They called the police, but the police told them that it was perfectly legal to write in to the supermarket, offering one’s services. There was no proof of blackmail. In the end, the family downsized their business and returned to operating a minimart run by members of the family.

In Nepal, many small domestic airlines have sprouted wings and grown into formidable competitors over the last few years. How did they manage to do that when the national airline had always monopolised the domestic routes? Simple. The owners of these small airlines bribed the staff at the national airline office to answer “fully booked” or “not possible” to any enquiry.

You don’t need to be a bungling CEO to bring a company to its knees. You only need to be someone who answers the phone.

by Dr. Chan

Tuesday, June 02, 2009

Thai Laska

If we talks about laksa in Singapore the best will be "Katong Laksa" but for myself I love to eat all types Laksa (Singapore Laksa, Penang laksa and Thai Laksa).
In Thailand they are have to 2 types of Laksa one is call Kaow Soi Gai and another is Kha Nom Jeen Nam Ya.

What's Kha Nom Jeen?
Kha Nom Jeen is rice noodle cooked but the size smaller than Singapore Laksa.

Today I made Thai laska at home.....

Place the vermicelli in a blow , cover with boiling water and leave for 15 minutes to soak with the water Drain and set aside.

Place coconut milk in a wok over lower heat add the laksa paste and fish meat for 3 - 5 minute stir - fry bring to the boil slowly add the coconut milk and simmer for few minutes add fish balls wait untill boil use the medium heat.

Cook longbean cut it, cook bean sprouts, limes and vetgetables.

Divide the noodles between serving bowls top with the bean sprouts , long bean and fresh vetgetables. Pour the laksa soup over the noodles .

Ready to eat!!!


250 g rice vermicelli
2 tbs good quality Thai laksa paste
100 g fish meat
100 g fish balls
400 ml coconut mile
bean sprouts, long bean , fresh vetgetables.

In Singapore is not easy to get Thai Laksa unless you have to go Golden Mile Complex , they
sell 1 for $4/-

Saturday, May 30, 2009

Crispy Prawns with Cereal

One of my favourite dish when I go to the seafood restaurant is Crispy Prawns with Cereal, first time I tried this dish at Gaylang restaurant , Yes it's very nice and I love this dish a lot, it really taste fantastic and again I don't know how to cook untill my good neighbour pass me one package of "Instant Cereal prawn Mix" last week is not that difficult to cook.....

Home made Crispy Prawns with Cereal .

500 g fresh prawns, some curry leaves, 2 tsp butter, 1 packet Instant Cereal Prawn Mix .

Discard prawn heads and legs while keeping the shells. Devein, clean thoroughly and drain, heat oil in a wok deep fr prawns till cooked over hight heat. Discard oil , clean the wok and set over low heat add in the butter heat till melt. Then add curry leaves follow fried prawns and cereal stir fry well ready to serve.

Oh yeh very fantastic tates like restaurant in Gaylang, I will cook again in next week.

Friday, May 29, 2009

Golden Pillow

Had a great lunch catered from Golden Pillow 933, which is a perfect solution for a small party. Our party held at our neighbour's place today , see what we have ?????

This Golden Pillow Curry Chicken arrived at 12.30 p.m. @ Lucky plaza level 5

Golden Pillow Curry Chicken Bun, When you open the box will see the softly baked bun and the curry chicken is wrapped with a plastic sheet followed by a greasing paper.

Next is fried Mee Siam , Prawn and chicken roll.
After we finish the lunch it's very full but very delicious, total bill just $31.89 only (for 6 persons)

Wednesday, May 27, 2009

Sweet and Sure fried fish (Pla rad Prig)

For making Sweeth and Sure fried fish (pla rad prig) have two steps. First is frying the fish and another step making the sauce. When both step ready, pour sour it over the fish you will get beautiful presentaton.

5 - 6 tablespoon oil
3 - 4 tablesppons sugar
1/2 Yellow onion (chopped)
2 - 3 Cloves garlic
2 - 3 Tablespoons fish sauce
2 middle size of fishes
2 tomatoes (chopped)
1/4 pineapple (chopped)
1 tablespoon corn starch
3 - 4 fresh chillis (slice)
Tomato ketchup sauce for taste

Fring the fish.

Add oil to a pan at least to the side at the fish ,fry the fish on high heat take about 10 minutes when the first side is cooked turn the fish to other side also take another 10 minutes or till the fish become golden brown on both sides , remove put on a plate.

For the Sauce.

Add 2 - 3 teaspoon of oil to a pan over medium heat put garlic, tomatoes,tomatoes sauce, sugar, fish sauce , cornstarch and a bit of water together. Pour all in the pan mix well and let boil follow yellow onion ,fresh chillis and pineapple if the sauce gets too thick add water look and see till it boil, taste sauce should be sweet , sour and a bit spicy.

When done pour the sauce over the fish, ready to serve.

Sunday, May 24, 2009

Mee Grob (Thai Crispy Fried Noodles)

1 small package of rice vermicelli noodles
2 cups tofu, cut into strips
1/2 cup of dried shirmp
4 - 5 tablespoons tamarind juice or white vinegar
2 - 4 tablespoons ketchup
2 - 3 tablespoons fish sauce
Cooking oil & Fresh coriander leaves (cut 1/2 inch)

Add oil in a deep pan turn heat up high, put the tufu to the hot oil scoop out all the fried tufu onto a paper towel to soak up the oil, next add the dried shrimp to the hot oil and fry till it is crispy, also scoop up the shrimp and dry on a paper towel. Last pry the tight bundles of noodles put the vermicelli noodles to fry, cook for a few sconds or see till gold coulor then remove drain on a paper towel.

Making the sauce.
Left oil a bit into the deep pan (very low heat) add sugar, tamarind juice , fish sauce, ketchup let the sauce simmer till nice add the dried fried tofu , fried shrimp , fried noodles and fresh coriander leaves to the sauce, now you can scoop up the noodle into a serving plate.