Thursday : Lor Kai Yik : this is a traditional Singaporean dish that is typical of my nonya heritage. Made out of chicken wings that have been braised for a long time, in a blend of shallots, garlic and bean sauce, very flavorful and not spicy at all. But for those who like it hot, I will offer a new sambal omelette. ( non spicy version also available ). Guaranteed to salivate !!
Friday : Hokkien Mee, one of my hawker favorites, moist yellow noodles braised in a flavorful broth and flash fried with seafood, eggs, beansprouts , greens and chives. Sambal blachan added to give it that extra kick! ( sambal is optional)
Please see comment below:-
Thursday, November 4, 2010
Thursday, October 28, 2010
Menu for Nov 1 week
This week, I am introducing a new dish ( see pic ) called " Yong Tau Foo" . Often sold in Singapore hawker stalls with noodles but here, I am including rice and shrimp /pork rolls :-
Thursday - Fish currymade with tilapia fillets and served with fragrant bryani ( basmati rice) and egg sambal (spicy boiled eggs).
Friday - Yong Tau Foo ( a healthy yet tasty soup made from boiled soya beans with fish balls, and vegetables stuffed with fish meat. Served with rice and fried pork and shrimp rolls ( Ngoh Hiang.) Homemade chili and/or Hoi sin sauce included.
Each meal is $10
Thursday - Fish currymade with tilapia fillets and served with fragrant bryani ( basmati rice) and egg sambal (spicy boiled eggs).
Friday - Yong Tau Foo ( a healthy yet tasty soup made from boiled soya beans with fish balls, and vegetables stuffed with fish meat. Served with rice and fried pork and shrimp rolls ( Ngoh Hiang.) Homemade chili and/or Hoi sin sauce included.
Each meal is $10
Thursday, September 30, 2010
Menu for week of 4 Oct
Hi Hi!! this week's menu features the unique Singapore dish, Hainanese Chicken Rice. Tender boiled chicken, served with rice boiled in chicken broth and kangkong sambal( water convolvulus) cooked with shrimp chili paste.I have posted a picture for those new to the dish.
Wednesday : Hainanese Chicken Rice, with a homemade chili sauce, sambal kangkong and Ngoh Hiang ( pork and shrimp roll**) or for those who like it non-spicy, can substitute kangkong with chinese brocolli and oyster sauce.
** new recipe.
Friday: Sambal fish ( tilapia, with a spicy chili paste) grilled in banana leaf served with rice and vegetables. Non-spicy fish also available. This is a hit dish with many of my friends because this method of cooking with the banana wrap, makes the fish fragrant and juicy)
The meals are $10 per order, pick up from my place.
Wednesday : Hainanese Chicken Rice, with a homemade chili sauce, sambal kangkong and Ngoh Hiang ( pork and shrimp roll**) or for those who like it non-spicy, can substitute kangkong with chinese brocolli and oyster sauce.
** new recipe.
Friday: Sambal fish ( tilapia, with a spicy chili paste) grilled in banana leaf served with rice and vegetables. Non-spicy fish also available. This is a hit dish with many of my friends because this method of cooking with the banana wrap, makes the fish fragrant and juicy)
The meals are $10 per order, pick up from my place.
Thursday, September 23, 2010
Menu week of 27 Sept
This week, I will be supply on Wed and Fri:
Wednesday - Beef or Seafood Hor Fun ( rice noodles served with chinese brocolli and tender, thin slices of beef or seafood braised in a thick tasty broth! )
Friday - Chicken bryani ( basmati rice with tender curried chicken ) served with egg sambal and veggies.
Each order is $10 . Pick up from my place. Please send your orders to me by regular email
Wednesday - Beef or Seafood Hor Fun ( rice noodles served with chinese brocolli and tender, thin slices of beef or seafood braised in a thick tasty broth! )
Friday - Chicken bryani ( basmati rice with tender curried chicken ) served with egg sambal and veggies.
Each order is $10 . Pick up from my place. Please send your orders to me by regular email
Thursday, September 16, 2010
Sneak Peek!!
Hi Hi !! for those who don't know what I look like, look to the right!!!! I proudly present my husband, Bala and two sons, Joel ( 16 years) and Sean ( 13 years) aren't they handsome? ( must be the nonya in them ! hee hee)
Cecilia
Cecilia
Friday, September 10, 2010
Menu for 13 Sept week
Menu for week of 13 Sept Week
This week will be a short week but I am featuring favorites :-
Thursday : Char tow kuay ( fried radish cake served with radishes and egg -spicy or non-spicy. )
Friday : Nasi Lemak : Coconut rice, served with :otah –otah ( grilled spicy fish paste in banana leaf),- grilled chicken wings marinated in special lemon grass/ curry spices **, ikan bilis sambal ( spicy anchovies) and egg.
** New recipe.
All meals are $10 each . char tow kuay also available in breakfast portion for $5
Additional Otak sticks available at $1 each.
This week will be a short week but I am featuring favorites :-
Thursday : Char tow kuay ( fried radish cake served with radishes and egg -spicy or non-spicy. )
Friday : Nasi Lemak : Coconut rice, served with :otah –otah ( grilled spicy fish paste in banana leaf),- grilled chicken wings marinated in special lemon grass/ curry spices **, ikan bilis sambal ( spicy anchovies) and egg.
** New recipe.
All meals are $10 each . char tow kuay also available in breakfast portion for $5
Additional Otak sticks available at $1 each.
Thursday, September 2, 2010
Tips for making sushi
A friend of mine had a sushi making party this week and I wanted to share with you some tips which I thought was rather useful. When you are making sushi, make sure you have a bowl of water next to you because you need to wet your fingers to make handling of the rice easier.
the rice for sushi is made with Japanese Sushi rice and rice vinegar. ( Cook the rice like you would cook ordinary rice . but when it is cooked, you add a little rice vinegar and cool the rice ) .
When the rice is cooled, you spread it on the nori ( seaweed) sheet , allowing a small margin of 1/2 an inch at the top but fill in the rest of the sheet with a thin layer of rice. Be careful not to be too thick. don.t worry if there appears to be some gap between the rice grains. Then add the ingredients you like to the middle and roll tightly with the sushi mat.
No recipe given here but if you have any questions or comments you would like toshare you can click on comment or email me .
cecilia
the rice for sushi is made with Japanese Sushi rice and rice vinegar. ( Cook the rice like you would cook ordinary rice . but when it is cooked, you add a little rice vinegar and cool the rice ) .
When the rice is cooled, you spread it on the nori ( seaweed) sheet , allowing a small margin of 1/2 an inch at the top but fill in the rest of the sheet with a thin layer of rice. Be careful not to be too thick. don.t worry if there appears to be some gap between the rice grains. Then add the ingredients you like to the middle and roll tightly with the sushi mat.
No recipe given here but if you have any questions or comments you would like toshare you can click on comment or email me .
cecilia
Saturday, August 21, 2010
Sancocho ( panamanian chicken soup)
Recently, I returned from Boquete, Panama and tried this delicious chicken soup that reminded me of a stew that my mom used to make. So I have created a recipe that is very simple but great for that cold winter day ! :
Ingredients
1 2 medium yukon gold potatoes cut into quarters
2. slice 1 carrot
3 1 large red or white onion cut into wedges
4. 4 chicken thighs with bone ( remove skin if desired)
5 corn on the cob. ( cut into 3 pieces)
6 a stick of cinnamon
7 2 star anise
8 2 cloves of garlic
9 2 teaspoon of salt
10 coriander
11 3 -4 cups of water
12 1 tablespoon of vegetable oil
Method
1 Marinate the chicken with salt.
2 Fry the onion then cinnamon,garlic and star anise.
3 Add the chicken and vegetables.
4. Add Water and bring to a boil for 10 mins then simmer for about 30 to 40 mins until the chicken is tender. garnish with coriander
Serve with rice .
Ingredients
1 2 medium yukon gold potatoes cut into quarters
2. slice 1 carrot
3 1 large red or white onion cut into wedges
4. 4 chicken thighs with bone ( remove skin if desired)
5 corn on the cob. ( cut into 3 pieces)
6 a stick of cinnamon
7 2 star anise
8 2 cloves of garlic
9 2 teaspoon of salt
10 coriander
11 3 -4 cups of water
12 1 tablespoon of vegetable oil
Method
1 Marinate the chicken with salt.
2 Fry the onion then cinnamon,garlic and star anise.
3 Add the chicken and vegetables.
4. Add Water and bring to a boil for 10 mins then simmer for about 30 to 40 mins until the chicken is tender. garnish with coriander
Serve with rice .
Monday, August 16, 2010
Vietnamese spring rolls
It took me a long time to figure out how to deal with those vietnamese skin they use for spring rolls until a friend of mine shared it with me and I would like to share this with you :
Ingredients :
10 ( or the required number ) vietnamese skin roll sheets
Filling:
bean sprouts
1/2 pound of minced pork
1 tablespoon of chopped garlic,
1 tablespoon of soya sauce
1 teaspoon of five spice powder
shrimp
shredded carrots
lettuce cut into shreds
vermcelli ( bee hoon)
sauce
1 cup of hoi sin sauce
1/2 cup of sweet chili sauce
1/2 of water
a little sesame oil
sesame seeds
1/2 cup of vietnamese chili garlic sauce
mint leaves
Method
1. stir fry the pork in garlic, and add the soya sauce and five-spice powder.
2. soak the vermicelli in boiled water until soft
3. Blanche the shrimp and bean sprouts and carrots
4.Place each skin in boiled water for just a few seconds until it is limp then place on a cutting board.
5 place a little vermicelli onto the skin
6. add a little pork and shrimp,
7 add bean sprouts, carrot and lettuce, mint leaves
8 roll like you would a spring roll, folding the sides in first and then rolling upwards . seal with a little water
sauce
mix the hoi sin , chili garlic sauce, sweet chili sauce, water and sesame oil. Add sesame seeds for garnish.
Good luck !
Ingredients :
10 ( or the required number ) vietnamese skin roll sheets
Filling:
bean sprouts
1/2 pound of minced pork
1 tablespoon of chopped garlic,
1 tablespoon of soya sauce
1 teaspoon of five spice powder
shrimp
shredded carrots
lettuce cut into shreds
vermcelli ( bee hoon)
sauce
1 cup of hoi sin sauce
1/2 cup of sweet chili sauce
1/2 of water
a little sesame oil
sesame seeds
1/2 cup of vietnamese chili garlic sauce
mint leaves
Method
1. stir fry the pork in garlic, and add the soya sauce and five-spice powder.
2. soak the vermicelli in boiled water until soft
3. Blanche the shrimp and bean sprouts and carrots
4.Place each skin in boiled water for just a few seconds until it is limp then place on a cutting board.
5 place a little vermicelli onto the skin
6. add a little pork and shrimp,
7 add bean sprouts, carrot and lettuce, mint leaves
8 roll like you would a spring roll, folding the sides in first and then rolling upwards . seal with a little water
sauce
mix the hoi sin , chili garlic sauce, sweet chili sauce, water and sesame oil. Add sesame seeds for garnish.
Good luck !
Saturday, August 14, 2010
chicken curry recipe
Chicken curry is one of the simplest dishes to prepare and makes a great accompaniment to steamed rice or basmati. Here is my version you might want to try ( makes for 3 to 4 persons):
4 pieces of chicken thighs deboned and cut into small pieces
1 large potato cut into quarters
1 large red onion or 5 large shallots with 3 garlic cloves and 1 inch ginger
4 tablespoons of curry powder
1 tablespoon of oil
salt
optional :
1 cinnamon stick
2 cloves
1 star anise.
Method
1.Marinate the chicken in soya sauce and curry powder
1.Grind the onions, garlic and ginger.
2. fry the ground spices with the cinnamon, cloves and star anise if using.
3. add the marinated chicken and 2 cups of water. ( adjust the water you do not want it too watery)
4. bring to a boil. Then add 1 cup of coconut milk.( adjust the milk to your taste)
5 simmer and add salt to taste.
4 pieces of chicken thighs deboned and cut into small pieces
1 large potato cut into quarters
1 large red onion or 5 large shallots with 3 garlic cloves and 1 inch ginger
4 tablespoons of curry powder
1 tablespoon of oil
salt
optional :
1 cinnamon stick
2 cloves
1 star anise.
Method
1.Marinate the chicken in soya sauce and curry powder
1.Grind the onions, garlic and ginger.
2. fry the ground spices with the cinnamon, cloves and star anise if using.
3. add the marinated chicken and 2 cups of water. ( adjust the water you do not want it too watery)
4. bring to a boil. Then add 1 cup of coconut milk.( adjust the milk to your taste)
5 simmer and add salt to taste.
Tuesday, April 27, 2010
Hooray! my first blog!. My name is Cecilia and I am a Straits Born Chinese and am proud of it !. There are currently about 7 million Straits Born Chinese populating South East Asia including Singapore, Malaysia and indonesia. Sadly I feel that our tradition and heritage is fading as more of us are intermarrying outside of our community so I am dedicating this site to share with you my culture and welcome other Straits born chinese or readers who are interested in the culture, to post more information on this site.
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