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.
Thursday, September 30, 2010
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
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