What have I done for my family?: July 2007

Laksa Pasta

Home-cooked Mushroom soup

Home-cooked Laksa Pasta with prawns

Home-cooked Grilled chicken and salad

Thai Kueh

Fish Porridge /Fried Tang Hoon/French Toast

Fish Porridge with fried tau kwa

Deep fry the cube tau kwa till crispy and set aside.
Fry the ginger.
Boil the rice in water
Add 1/2 a cube of ikan bilis stock to cooking porridge. add in ginger and little tong chye.
Add a little salt.
When porridge is cooked, add in the slice fish (i use sea perch fish)
Add pepper.
Add the crispy tau kwa into the bowl of fish porridge.

Fried Hokkien Tang Hoon

Fried garlic with oil and little sesame oil.
Add in dry mushroom and fish cake then add cabbage and fry.
Add some water as cabbage takes longer time to cook.
When cabbage is cooked, add in tang hoon and prawns.
Add black sauce, pepper and some salt.
Mix it well and add in some cut chillies and corriander.

Fried Hokkien Tang Hoon

Hokkien French Toast for breakfast

Beat 2 eggs.
Add sugar and black soya sauce.
dip bread into the mixture.
Pan fried it till brown.

Rib-eye Steak

Chicken with corn chowder soup

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Ngoh Hiong

Toast bread with luncheon meat, onion, tomato, egg and cheese

Cooked Shell Macaroni with chicken, onion and carrot

Baked Chocolate Cheese Cake

Chocolate Cheese Cake

Home-cooked Ngoh Hiong

Ngoh Hiong after steaming

Ngoh Hiong in the oven baking

Tasty Ngoh Hiong after baking

Ingredient:
minced pork
prawns - chopped
garlic - chopped
onion - chopped
water chestnuts - chopped

mixed all together. add a little sesame oil and some light sauce. Add 1 egg, some five spice powder, corn flour and pepper. mixed well.
Put the mixture onto the bean curd skin. Roll it and compress the filling to make it tight. cut away the excess bean curd skin. (remember to clean the bean curd skin with wet cloth before put the mixture)
Steam it and when it cools then cut into slices. (Optional)
Deep fry or bake the ngoh hiong.

Black Pepper Beef

Grilled Chicken

Yong Tau Foo

Laksa Fried Rice

Fish soup

Grilled Chicken

Celery soup

Kow Teng Kueh

Dry noodles with prawn, fish ball, fish cake , mince pork and mushroom

Dry noodles with prawns, fish ball, fish cake, mince pork and mushrooms.

Baked Butter Cake

Butter Cake

Baked Rice with chicken, sausage and cheese

Home-cooked Mixed Vegetable Soup

Raspberry Muffin

Baked Raspberry Muffins

Home-cooked Mushroom soup using fresh button and brown mushrooms

Baked Dory Fillet with almonds

Apple salad with cashew nuts

Slice Fish Noodle

Slice Fish Noodle

Ingredients:
Fish (i used deep sea perch fish) - slice it
Optional - if you like fried fish then marinate it and coat it with corn flour and deep fried it and put it aside
Thick bee hoon (the one use for laksa)
ginger - cut into slices
carnation milk
some chye sim vege
ikan bilis (deep fried it for garnishing)
hwa tiao wine (optional)

1. Boil the water with some ikan bilis and half cube of ikan bilis stock.
2. Put in the slice ginger.
3. When it boils then add in the carnation milk (just 1/4 of the can).
4. When it boils add in chye sim and hwa tiao (optional)- add light sauce and pepper. Season to taste.
5. Add in slice fish to have a quick cook.
6. Blanch the thick bee hoon with hot water.
7. Pour the soup with slice fish onto the thick been hoon and garnish it with fried ikan bilis and corriander.

Sweet Potato soup

Celery with chicken, carrot and mushroom for soup.

Cooked Black Pepper Beef

Egg Omelette with onion

Kueh Salat

Kueh Salat

ingredients:
Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice (from the pandan leaves)
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked.
3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.