Ingredients
300gm mm fah yoke (pork meat), cut into small pieces
Marinade
A few dashes of pepper
2 tbsp sugar
2 tbsp soy sauce
1.5 tbsp fah tiew wine
1 tbsp dark soy sauce
1 tbsp cornflour
Methods
1. Marinade the pork meat with all the ingredients and leave for 1 hours.
2. Fry the pork meat in medium heat till cooked or dark brown.
3. Dish and serve.
Ingredients
1 Sugar Cane (jook Jeh), cut into smaller length, remove skin by scrapping it with knife
8 Mak Jou
4 litres of water
Methods
Add all ingredients into a big pot and cook in medium heat for 4 hours.
Note: You may add 10 mak jou if you want it to be sweeter.
This is prepared by my mother in-law. It is one of the "Hock Chiew" clan's dishes.
4 servings
Ingredients
1kg whole "ayam kampung" or "malay chicken", chopped into small pieces
Mee Sua
3-5 tbsp sesame oil
3 tbsp red wine
6 slices ginge
3 cups wate
Salt to taste
Method
1. Heat sesame oil in a pot.
2. Add in ginger and fry it.
3. Add in red wine and continue frying the chicken for about 10-15 min.
4. Add in water and cook for about 30 min.
5. Add in salt to taste.
*Cook mee sua in a pot of boiling water for 2 min. Drain the water.
To serve
Put required amount of mee sua into an empty bowl.
Pour chicken and soup into the bowl.
Ingredients
200gm of medium sized prawns, remove skin
10 shallots, blend
10 cloves of garlic, blend
2 tbsp chilli paste
2 stalks of lemon grass, mashed
2 large onions, slice
5 lady's fingers, cut to half
4 tsp sugar
1 tsp salt
About 5 tbsp of cooking Oil
Half rice bowl of water
2 no of medium size lime
Method
1. Blend garlic and shallots and set aside.
2. Heat up wok with cooking oil.
3. Add in blended garlic and shallots, lemon grass and chilli paste. Fry until fragrant (dark red).
4. Add in prawns and onions and toss for about 15 seconds.
5. Add in water and stir fry till sambal gravy is boiling.
6. Add in lady's fingers. Add in sugar and salt and lime. Stir fry till gravy starts to thicken.
7. Dish and serve.
Tips: You may replace lady's fingers with other vegetables or no vegetables at all.
You may replace prawns with squids as well.
If you want more gravy, then blend more shallots and garlic.
If you can't eat it too spicy, you can add in less chilli paste. (Chilli Boh is not too spicy)
You may replace lime with assam jawa.
Ingredients
1/4 of a large stingray or 1/2 of a medium size
1- 1 1/2 tbsp Perapan Halia
Cooking Oil for frying
Method
1. Marinade stingray with Perapan Halia for about 45 minutes.
2.Heat up oil. Add in stingray and fry in medium heat.
3. Dish and serve.
300gm Fah Yoke (get some with fat so it will taste better), cut into desired size.
400gm (more or less) for deep frying
Marinade
Half or less bowl of shallot juice
2 1/2 cube of lam yue
2 tbsp fah tiew wine
1 no egg to be added before deep frying
1 tbsp tapioca flour to be added before deep frying
Method
1. Add in marinade into pork and marinade for 2 hours
2. Heat up oil in a pot for deep frying.
3. Add in egg and cornflour into pork and mix well.
4. Deep fry in high heat until golden brown.
5. Dish and drain. Serve hot.
* Do not deep fry for too long if not meat will not be tender.
* You may replace fah yoke with pork ribs or chicken breast meat.
* You can also dip into Kampung Koh Chilli Sauce.
Ingredients
3 red apples, cut into half and remove seeds
3 pears (yellow), cut into half and remove seeds
4 mak jou
1 piece of snow fungus, soak in water for about 2 hours or till soft
1.5 litre of water
Method
1. Add in ingredients into boiling water. Let it boil for about 2 minutes, then turn to slow heat and simmer for about 2 hours.
* You may add more or less water depending how much you want to drink.
Ingredients
300g pork belly (Mm Fah Yoke)
1 tsp light soya sauce (A)
2 cups oil for deep frying
3 slices ginger
1 small star anise
150ml water
Seasoning
1 1/2 tbsp sugar
3 tbsp light soya sauce (B)
70ml shaoxing wine
Method
1. Blanch pork belly in boiling water until half cooked. Dish up. Rub all over with light soya sauce (A) and marinate for 10 minutes. Deep fry in hot oil unti lgolden brown. Dish and drain.
2. Arranged fried pork belly, the remaining ingredients and seasoning into a wok. Steam for 3 hours or until pork belly is tender. Remove and leave to cool before cutting into slices.
* This dish is supposed to be slightly sweet. You may adjust the taste with the seasoning.
Ingredients
Some pork meat, sliced thinly or minced, marinade with soya sauce, a dash of pepper, dark soy sauce and some cornflour.
1 chinese rice bowl of anchovies
3/4 of whole garlic, fried till light brown
Vegetables
Mee soya
Cooking Oil
1.4 litre water
Methods
1. Thinly sliced the pork meat and marinade with soy sauce, dark soy sauce(optional) a dash of pepper and cornflour.
2. Heat up pot with about 3 tbsp of cooking oil and add in anchovies and stir fry for about 1 or 2 minutes. Add in water and boil in high heat. Once it is boiled, simmer on low heat for about 30-45 minutes.
3. Dish the anchovies and add in the pork meat and mee soya into the soup and cook till the mee soya is almost done.
4. Add in vegetables and cook for about 1 or 2 minutes.
5. Dish the mee soya onto a bowl and pour soup, vegetables and pork meat onto the bowl.
Note: You may fry the marinated minced pork meat on a pan first and add into noodle later.
Ingredients A
400gm pork (tell pork seller it is for soup) / chicken meat
5 sticks of carrots
2 medium size potatoes
2 medium size tomatoes
Ingredients B
2 tbsp fish gravy / salt to taste
* 3 litres water (as a soup base)
Method
1. Boil water in a big pot. Add in Ingredients A.
2. Cook in a high heat for 1 hour.
3. Turn to low heat and cook for another 1 1/2 to 2 hours.
4. Add in Ingredient B.
5. Serve hot.
Ingredients
500 ml oil for deep-frying
* some seasoned flour for deep-frying
500g eggplants, cut into thick strips
2 tbsp dried prawns, soaked, chopped
1 tbsp chopped garlic
1 tbsp chopped red chilli
1 tbsp chopped spring onion
Seasoning
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
3 tbsp water
Method
1. Heat up oil for deep-frying, coat eggplant with seasoned flour and deep-fry in hot oil until golden brown. Dish up.
2. Leave 1 tbsp oil in wok, saute dried prawns and chopped garlic until fragrant. add in seasoning and stir well.
3. Add in fried eggplant, chopped red chilli, spring onion and mix well. Dish up and serve.
Tips
Seasoned flour : Mix well 150g corn flour, 1 tbsp plain flour, 1 tsp salt and dash of pepper.
You may cut eggplant into think slices, coat with seasoned flour and deep fry until crispy.
Ingredients
600gm chicken / half chicken, cut into small pieces
Ginger 6 slices, julienne cut
Sesame Oil 1 tbsp
Oil 2 tbsp
Salt to taste
700-800ml water
Method
1. Heat up sesame oil and cooking oil. Add in ginger and fry until fragrant.
2. Add in chicken and stir fry until cook.
3. Add in water and let it boil. Let it simmer in low heat for about 30 minutes.
4. Add in salt to taste. Dish and serve.
