Rated : Never tried.
I'm not sure why but most Chinese people don't like this. I love it to bits (toether with fried bitter gourd). When I'm at the Banana Leaf Restaurant, I always ask if they have this. Most of the time, they won't have it. But when I was working, I would go to this place which always ALWAYS has this. Man, I'd practically drooled when I see them scooping it into little bowls.
I actually asked my friend's mother, Aunty Susan for this recipe..unfortunately, I misplaced it in my wide world of junk. So, remembering bits and pieces and basing it on a recipe from "The Malaysian Cookbook 2 by Vista"..here goes. Please let me know if I have missed out something.
Pound together
4 small onions
1 piece ginger
4 pips garlic
Soak and squeezed for juice
2-3 tbs tamarind
1 1/2 pt. water
2 sprig curry leaves
4 dried chillies
2 tbs ghee/cooking oil
Heat ghee in pot. When hot, fry curry leaves and pounded items until fragrant...ohhh..can you smell it? Add dried chillies and fry for 1-2 mins. Add tamarind juice and bring to boil, then simmer.
I think you can take it hot or cold...up to you..I love it either way. Droooolllllll...slurp slurp slurp
Monday, September 18, 2006
Tuesday, September 12, 2006
Foo Chow Fish Balls
Rated : Never tested..but am gonna soon!
Ah! Finally! Foo Chow Fish Balls! My paternal granma used to make this whenever we go to her place for dinner. Now, she's diagnosed with moderate Alzheimer's and is staying with my aunt. So, I no longer get to taste this delectable dish...unless I muster some courage up to cooking it. Plus, I'm half Foo Chow, so I gotta know this recipe right?
Amy Beh actually provided this recipe, but as I was reading it (today), I realised that whoever followed this recipe word for word is doomed for failure. I'll tell you why after I post this recipe.
100gm minced pork
400gm fish paste, preferably Spanish Mackeral (ikan tengirri)
Seasoning (A) - for pork
1/4 tsp pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp sesame oil
1/2 tsp corn flour
Mix it all up with minced pork and wrap with cling wrap, cylindrical style..like a sausage! Chill until it sets.
Seasoning (B) - Fish
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp tapioca flour
1/2 egg
4 tbsp water.
Add marinade (B) to fish paste and mix until it is sticky. Put aside.
Cut the well-chilled pork filling into small diced pieces. Take a tablespoon of marinated fish paste and wrap around the small pork filing. Roll into neat ball. Soak them in salt water.
Boil 3 cups of fresh chicken stock (Chicken bones, Celery, Bombay Onions). When stock comes into boil, add balls and cook until it floats. Add salt to taste. Add lettuce to soup and serve.
~ end of amy beh's recipe~
Ok..here's my take on this. If you are a geniune foodie, you would do the fish paste yourself, instead of buying. Only because buying it means you're also eating heaps of chemical..stuff that makes the fish ball bouncy/springy.
My mom, after many experiments, successfully makes a mean fish ball. The secret? First you gotta have a mortar and pestle. Very important. The fish? Get "Paan Yu" ( a type of Spanish Mackeral )...if don't have, forget it. Now, the technique... you pound the paste together with the seasoning in the mortar..until it leaves the sides of the mortar. It takes a long time..good upper arm workout... but do it and you will get the most springiest balls ever! Trust me.. it works everytime!!!!!!
I gotta stop salivating, get my butt off the couch and do some cookin' !
Ah! Finally! Foo Chow Fish Balls! My paternal granma used to make this whenever we go to her place for dinner. Now, she's diagnosed with moderate Alzheimer's and is staying with my aunt. So, I no longer get to taste this delectable dish...unless I muster some courage up to cooking it. Plus, I'm half Foo Chow, so I gotta know this recipe right?
Amy Beh actually provided this recipe, but as I was reading it (today), I realised that whoever followed this recipe word for word is doomed for failure. I'll tell you why after I post this recipe.
100gm minced pork
400gm fish paste, preferably Spanish Mackeral (ikan tengirri)
Seasoning (A) - for pork
1/4 tsp pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp sesame oil
1/2 tsp corn flour
Mix it all up with minced pork and wrap with cling wrap, cylindrical style..like a sausage! Chill until it sets.
Seasoning (B) - Fish
1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp tapioca flour
1/2 egg
4 tbsp water.
Add marinade (B) to fish paste and mix until it is sticky. Put aside.
Cut the well-chilled pork filling into small diced pieces. Take a tablespoon of marinated fish paste and wrap around the small pork filing. Roll into neat ball. Soak them in salt water.
Boil 3 cups of fresh chicken stock (Chicken bones, Celery, Bombay Onions). When stock comes into boil, add balls and cook until it floats. Add salt to taste. Add lettuce to soup and serve.
~ end of amy beh's recipe~
Ok..here's my take on this. If you are a geniune foodie, you would do the fish paste yourself, instead of buying. Only because buying it means you're also eating heaps of chemical..stuff that makes the fish ball bouncy/springy.
My mom, after many experiments, successfully makes a mean fish ball. The secret? First you gotta have a mortar and pestle. Very important. The fish? Get "Paan Yu" ( a type of Spanish Mackeral )...if don't have, forget it. Now, the technique... you pound the paste together with the seasoning in the mortar..until it leaves the sides of the mortar. It takes a long time..good upper arm workout... but do it and you will get the most springiest balls ever! Trust me.. it works everytime!!!!!!
I gotta stop salivating, get my butt off the couch and do some cookin' !
Friday, September 01, 2006
Pasta/Spaghetti with meatballs
Rated : Never tested
On top of spaghetti,
All covered with cheese,
I lost my poor meatballs,
When I had to sneeze...
If anyone knows the full lyrics, please let me know, OK?
Meatballs :
300gm minced beef
1 large onion, finely diced
2 cloves garlic
1 tbsp minced garlic
50gm breadcrumbs
2 eggs
Salt and pepper
Sauce :
2 tsbp olive oil
3 cloves garlic
2 large onions, chopped
6 large tomatoes, chopped
2 stalks celery, chopped
1 small can tomato puree
Salt and pepper
Pasta :
1/2 packet pasta/spaghetti (250gm) cooked al dente!
Place the Meatballs ingredients in mixing ball and mix lah! Add the salt and pepper and make into tiny balls.
In frying pan, heat oil HOT HOT and fry balls until brown.
In a saucepan, heat up oil and add garlic and onions. Cook till tender. Add tomato paste, chopped tomatoes. Add salt and pepper and add meatballs.
Serve pasta with meatball sauce... nice or not? Let me know!!!
On top of spaghetti,
All covered with cheese,
I lost my poor meatballs,
When I had to sneeze...
If anyone knows the full lyrics, please let me know, OK?
Meatballs :
300gm minced beef
1 large onion, finely diced
2 cloves garlic
1 tbsp minced garlic
50gm breadcrumbs
2 eggs
Salt and pepper
Sauce :
2 tsbp olive oil
3 cloves garlic
2 large onions, chopped
6 large tomatoes, chopped
2 stalks celery, chopped
1 small can tomato puree
Salt and pepper
Pasta :
1/2 packet pasta/spaghetti (250gm) cooked al dente!
Place the Meatballs ingredients in mixing ball and mix lah! Add the salt and pepper and make into tiny balls.
In frying pan, heat oil HOT HOT and fry balls until brown.
In a saucepan, heat up oil and add garlic and onions. Cook till tender. Add tomato paste, chopped tomatoes. Add salt and pepper and add meatballs.
Serve pasta with meatball sauce... nice or not? Let me know!!!
Subscribe to:
Posts (Atom)
