Saturday 30 August 2008

Hakka Lei-Cha


(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ho Po Lei-Cha Odyssey, Appetizing and healthy treat!
By Catherine Chia

Some things will always remain a favourite. We exchanged reminsces of our first encounter with Lei-cha some twenty years ago. It was in a coffeeshop, Kulai, Johor. This was love at first taste. Lei-cha is a complete meal of garlic rice, fried vegetables and a ground savoury tea soup. We chanced upon this rice meal again at Kelapa Sawit, Johor, where there is a high community of Ho Po Hakkas. This clan is actually a sub-group within Hakka people.

Before our migration to Kuala Lumpur in the late eighties, we befriended a Mr.Luei, another kindred lover of this meal. As the preparation was laborious and tediuos, it was only wise to make it into some form of a social event. Very often, we held gatherings with 20-50 people. Mr.Luei normally organized all the menfolk to grind the herbal leaves, peanuts, sesame seeds and tea leaves into a powder form. This task can take an hour to two depending on the quantity of the ingredients used. The grinding and pounding process was done in a special earthern pot with grooves cut very closely together. A wooden pestle shaped from the guava tree trunk worked hand-in-hand to facilitate the job. Womenfolk attended to the rest of the chores.

These recent years, we noticed a lot of eating outlets have started selling this homely dish. It even attained restaurant status. But after several different samplings, we prefer this stall’s lei-cha, operated by Madam Ngai Mooi Lan. She is a true-blue Ho Po Hakka, a resident of Ampang village. During her young days, she was assigned the daily task of preparing this meal for her family’s lunch. Whenever she visits her relatives in Kulai, they again will ask her to prepare it for them to savour. Realizing the potential of churning it into a little business venture, this enterprising lady started selling the traditional food. It attracted many regular customers but due to several unfortunate circumstances, she shifted her stall to different areas several times. This is what the Chinese saying goes, "Catastrophes follow one another". She now has attained a good location and her loyal customers always make a beeline there.

If you happen to be in this part of town, do seek her out for her food. But a word of advice to first-timers, the meal needs an acquired taste. Do not be put off by the herbal taste or the bland vegetables. It is a perfectly healthy respite from the normal heavy meals.

Note: If you wish to purchase the grinding pot and wooden pestle but you have no Ho Po Hakka friends, try and make enquiries at their associations. There is a large community of them in towns like Ipoh, Malim Nawar, Malacca, Johor Bahru, Kulai, Miri, Kuching etc...

Enquiries can be made per courtesy of the Kuala Lumpur Ho Po Association.
Tel :03-2148 1408 Fax :03-2142 2649

Lei-Cha Rice/ Savoury Tea Rice
( Approx. 20 servings)


Peanuts, peanut paste and local basil paste.

(1) Vegetable condiments:
Ingredients:
1 kg peanuts
8 pieces hard taukwa (cut into firm, flat beancurd small pieces)
600g dried shrimps (soaked)
2 packets preserved turnips/chai poh (diced)
1 kg long beans (diced)
1 kg leeks (diced)
1 kg shu-zai-choy (leaves portion)
1kg choy-sum (diced)
1 kg gai-lan (diced)

Seasoning:
Salt to taste

Method:
1. Fry peanuts in an oiless wok. Add in some salt and keep on stirring till it is fragrant. Cool and shell skins.
2. Heat up a little oil. Fry taukwa till slightly burnt yellow.
3. Heat up 4 tbsps oil. Sauté dried shrimps till fragrant. Set aside.
4. Heat up some oil. Add in some sauté dried shrimps. Add in pickled turnips. Fry till fragrant.
5. Fry vegetables variety by variety with some hot oil and sauté dried shrimps. Add salt to taste.
(2) Lei-Cha Soup
Ingredient A:
500g local basil leaves
Ku-La-Xin leaves (optional)
Polygonum leaves (optional)

Ingredient B:
1 kg peanuts
200g sesame seeds (fried till fragrant)
1 packet Chinese tea leaves (25g) -see tips
Salt to taste

Method:
1. Fry peanuts in an oiless wok. Add in some salt and keep stirring till it is fragrant. Cool and shell skins.
2. Fry ingredient A with a little oil till fragrant. Add in a little water and blend.
3. Put ingredient B into a lei-cha grinding pot. Add in some water and grind it into a paste. You may use a blender instead.
4. Bring 10 litres of water to a boil. Add in ingredient B and bring to a boil again. Add in a few spoons of ingredient A.
5. When (4) is boiling, scoop out the residues with a sieve. Keep it simmering over a low heat.
6. Scoop 2 tbsp of ingredient A into a large bowl, pour (5) over it before serving.

(3) Garlic Rice
Ingredients:
2kg fragrant rice
10 pips garlic (leave skins on)
1/2 tbsp salt
3 tbsps oil

Method:
1. Wash rice.
2. Heat up oil. Sauté garlic. Add in rice and salt. Stir-fry for a little while.
3. Add in water. Transfer into a rice cooker to cook.

To serve:
1. In a large bowl, add in some garlic rice.
2. Top with 1-2 tbsps each variety of fried vegetables.
3. Pour boiling lei-cha soup over rice and vegetables.

Tips:
1. Lei-cha is a cuisine to Ho Po Hakka and another group of Hakka, known as Hai Loke Foong. The other name for this dish is savoury tea rice.
2. You can use any good grade tea leaves like Ti-Kuan Yin, Shui Shin, Oolong etc...
3. Local basil leaves is the main herbal plant for the soup base. It can be grown easily through seeds or even a cutting. The leaves are nice for egg omelettes or soup.
4. Ku-chi-xin leaves are fragrant but has a bitter taste.
5. Polygonum leaves/ Daun kesum can be rather strong. Do not put in too much as it can overpower the basil’s fragrance.
6. You can cook this rice using an electric rice cooker decked with a steamer plate on top.


(Laksa yip/ Lat liew yip) Polygonum leaves or Laksa leaves/ Daun kesum


Ku-La-Xin leaves


Basil leaves or Local basil leaves/ Selasih

Thursday 28 August 2008

Gold Fishes Dim Sum

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients for skin:
150g Tang Mien flour
50g potato starch
100g corn flour
250ml boiling water

Ingredients for filling:
300g white lotus seeds
100g sugar
Suitable amount of corn oil

Method:
1. Steam lotus seeds over high heat for 2 hours till soft. Remove and put into a blender, then add in sugar and oil, blend till smooth. Fry the mixture in a wok till leaves the wok clean.
2. Mix well Tang mien flour, potato starch and corn flour. Pour in boiling water and stri quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up into shape of gold fishes as shown in photo. Steam over high heat for 5-6 minutes.

Tips:
Tang Mien flour and potato starch are available at sundry shops or shops specialized in sale of vegetarian products.

Tuesday 26 August 2008

Seafood Stuffed in Melon Rings

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.






Ingredients:
1 winter melon (approx 600g)
150g prawn meat (diced)
50g dried scallops
20g sharks fin (pre-soaked, buy from supermarket)
A little spring onion (minced)
A little Chinese coriander (minced)
A little fish roes
1/2 carrot (sliced)



Seasoning:
1/2 tsp salt
A little of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper



Method:
1. Season prawns, dried scallops, spring onion and Chinese coriander with seasoning. Set aside.
2. Cut carrot with the larger mould. Cut winter melon into pieces. Use the larger mould to stamp out the ring design. Then use the smaller mould to stamp the centre. Remove pulp to form melon rounds.
3. Stuff (1) into melon rounds. Top with a little sharksfin and fish roes. Place stuffed melon rounds ontop of carrot pieces. Steam over high heat for 6-7 minutes.

Monday 25 August 2008

Yin & Yang Crystal Dumplings

(From Y3K Recipes Issue No.8 – Sept/ October 2002)
Copyright of Y Three K Publisher. All rights reserved.


Master Chef Low Kim Ong









Ingredients for skin:
150g Tang Mien flour
50g potato starch
200ml boiling water

Ingredients for filling:
200g prawn meat (diced)
50g fresh scallops (shredded)
50g TienSin cabbage (minced)
Some carrots (minced)
Some green peas

Seasoning:
1/2 tsp salt
A dash of chicken powder
1/2 tsp sugar
1 tsp potato starch
A few drops sesame oil
A dash of pepper

Method:
1. Mix well prawns, scallops and TienSin cabbage with seasoning. Set aside.
2. Mix well Tang Mien flour and potato starch. Pour in boiling water and stir quickly till a smooth dough is formed. Divide into small portions.
3. Flatten the small dough. Wrap in filling. Fold up as shown in photo. Top with carrots and green peas. Steam over high heat for 6-7 minutes.

Tips:Tang Mien flour and potato starch are available at sundry shops or shops specialized in sale of vegetarian products

Friday 22 August 2008

Pizza Rolls






Recipe from Y3K Recipes issue no.20 (Sept/ Oct 2004)

Copy right of Y3K Recipes. All Rights reserved.

Ingredients:
1 package of sliced white bread (trimmed off skins)
Some cucumber & tomato slices
2 pips garlic (minced)
3 tbsps Mozarella cheese (grated)

Filling:
350g chicken breast meat or drumstick meat (minced)
1 small can of pineapple rings (diced)
1/2 rice bowl of canned button mushrooms (sliced)

Marinade:
1 tsp salt
1 tbsp soy sauce
1 tsp sugar
1/2 tsp pepper
Seasoning:
2 tbsps tomato paste
1 tbsp sugar
1 tsp Oregano powder
For coating: (mixed together)
1 tbsp flour
1 tbsp water
Method:
1. Marinate chicken meat for one hour.
2. Heat up a tablespoon of oil to saute garlic and marinated chicken meat. Stir very well, add in seasoning and adjust taste.
3. Add in diced pineapple and sliced mushrooms. Stir-well, leave it to cool. Add in the cheese and mix together.
4. Cut bread pieces into two each. Place in no.(3) as a filling. Roll it up tight and seal edges with the coating. Repeat with the rest of the bread & ingredients.
5. Heat up a pot of oil to deep-fry bread rolls till golden. Serve with cucumber and tomato slices. Tomato and chilly sauces are wonderful as dips.
Note:
1. Remember to deep-fry rolls in boiling oil. If oil is not hot enough, the bread will soak in the oil, making it a soggy roll.
2.Use a pair of wooden chopsticks to turn rolls around, to get an even colour.
3. There is no need to roll the bread flat as a rougher texture is nicer for this particular recipe.

Thursday 21 August 2008

Otak-Otak Penang Style


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
300g Spanish mackeral fish (mashed)
200g Threadfin-MaYao/ Garoupa (sliced)
150ml concentrated coconut milk
3 eggs
4 pieces limau purut leaves (minced)
A few pieces banana leaves(20 X 18cm)
Spices (for blending):
3 red chillies (seeded)
2 cm fresh turmeric/ kunyit
2 cm galangal/ lengkuas
4 candle nuts/ buah keras
2 stalks lemon grass/ serai (cut finely)
10 shallots
5 pips garlic

Seasoning:
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
1/2 tsp pepper

Method:
1. Heat up 3 tbsps oil. Fry the blended spices till aromatic. Turn off heat and leave to cool.
2. Add in mackeral fish, coconut milk, eggs, limau purut leaves and seasoning. Mix well.
3. Scald babana leaves in hot water to soften it. Spread 2 tbsps of no.(2) on banana leaves. Sandwich in a piece of fish fillet.
4. Roll up no.(3) and steam over high heat for 5 minutes. Serve hot.

Wednesday 20 August 2008

JIU HOO CHAR (Stir fried yam bean with Dried Cuttlefish & Pork Belly)


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
115g jiu hoo see (shredded dried cuttlefish)
225g pork belly without skin
¼ cabbage (shredded)
1 yam bean (shredded)
1 carrot (shredded)
6 mushrooms (soaked, shredded)
1 big onion (pounded)
Some Chinese lettuce
3 tbsps cooking oil

Seasoning:
2 tsps refined tau cheow (soya bean paste)
½ tsp sugar
Salt to taste

Method:
1. Soak cuttlefish in cold water for 10 minutes. Discard impurities, drain and put aside.
2.Cook pork belly in water. Shred finely. Keep pork stock aside.
3. Heat oil in wok and saute pounded onion and seasoning until fragrant.
4. Add shredded cuttlefish and pork. Fry for a while. Add in remaining ingredients.
5. Pour in 150ml pork stock. Simmer until vegetables have fully absorbed the stock.
6. Serve by wrapping in Chinese lettuce leaves.

Tuesday 19 August 2008

Hao Zhu Zao 豪猪枣


Efficacious Remedy using Porcupine Date

Not too long ago, an internet pal of our son came down with dengue and was admitted to the local hospital in Singapore. Apparently, it was too late and she died of dengue haemorrhagic fever after a couple of hours of admission. We were all saddened to hear of the sudden death as she was only 19. Last month our son’s other friend was feeling all uptight as her father was warded in a Kuala Lumpur private hospital as it was another case of dengue fever. The family resides in an apartment not far from some construction sites with abandoned material. These could have been good breeding ground for the Aedes mosquitoes. Our son visited him at the ward and told us that this uncle-friend needed a blood transfusion the next day as his blood count had dropped drastically. It reminded us of the epsiode of our reader-cum-friend in Banting who needed eight packs of blood for the same cause.

Suddenly, it struck us of a Chinese folk remedy introduced to us by a mutual friend. This herbal subject is the porcupine date( Hao Zhu Zao). Well, it’s like a kidney stone of the wild porcupines which goes into deep jungles and feed on wild herbs. We have seen the utmost superior grade at a famous herbal place in Kuala Lumpur with a branded price of RM 72,000 for the whole ball. You actually need a scrapping of half-a-teaspoon for each dose. Yes, we have heard much of its effectiveness in combating dengue fever and raising blood count. So, off we went to a nearby herbal shop to purchase two packs of this ground powder of the porcupine date. It costs RM600.00 for this grade at a single dose. After paying RM1,200.00, we thought the remedy has to do him some good for the money spent. Each grade differs as only experienced herbalist can tell. It all depends on environment as where the porcupines thrive and how well the wild herbs flourish. His wife fed him the first dose that night as he was in a very delirious state of mind. Another dose was given to him early next morning. The doctor who came on round later in the morning was surprised at his rapid recovery. His blood count had raised tremendously and was given an immediate discharge.

According to the Chinese folk remedy, the first dose from a good grade is sufficient to raise the blood count but the second dose helps to prevent joint aches during old age if you have had severe dengue fever before. Sad to say, little or no research has been done on this remedy and not scientifically documented. Older generations who lived centuries ago must have understood of how desirable the active principles of the stone could be. But cheap and natural food listed below can help dengue patients within the hospitalization period and the home recovery time to feel better if taken daily for one month. These are all natural products like double-boiling a few small bitter gourds with a couple of paddy frogs and water. Drink this soup daily for 30 days. Or blend the red flesh and white part of the watermelon into a juice. Discard the green skin. Drinking this fruit juice often can help to cool the heaty body’s system. Another remedy is to sip the juice of the local green coconut in order to balance the body’s fluid. Do not consume the fragrant coconut as it has a different role.

Well, whatever happens to any suspected dengue case, is still best to be diagnosed by the doctor to confirm the infection. We learnt a painful lesson from the young friend’s death.

Richard & Catherine
Y3K Recipes Issue no.42 (May-June 2008)

豪猪枣

前阵子,儿子一个住在新加坡的网友患上蚊症而发高烧入院,不到几个小时就离开人世,年龄只有十九岁。上个月,他另一个居住在吉隆坡公寓朋友的父亲投诉因建筑商将货柜搁置在附近而滋生蚊虫而患上蚊症入院。孩子到医院探访后回来告诉我们:「医生说血小板指数一直往下掉,明天需要输血。」这让我想起另一个住在万津的朋友同样因蚊症而输了八包血的经历。

我们曾经听过另一个朋友说:「豪猪(箭猪)散可以治疗蚊症,效果显著。」豪猪散取之于豪猪枣,曾经在一家中药店看到一粒比拳头还小的豪猪枣标价超过七万令吉,令人咋舌。根据医师透露豪猪枣是豪猪的石,想不到却能成为药物。我们抱着姑且一试的心情买了两剂豪猪散,药材店将深褐色的豪猪枣以锋利的刀片刮出少许再研成粉末,品质好的每剂售价六百令吉,两剂总共一千二百令吉。

当天晚上我们到医院探望患者,他在精神恍惚下服下一剂,隔天再服另一剂。早上医生为他作检查时大吃一惊,竟然完全痊愈,不需要输血,并宣布即刻可以出院了!根据中医师的说法:「服用第二剂豪猪枣的目的是避免蚊症后遗症,以免年纪渐长骨头会疼痛。」所以即使可能服用一剂已足以痊愈,服用这第二剂有其必要性。

不幸患上蚊症者除了服用豪猪枣之外,接下来的后续调理也不可不注意。根据老一辈人的建议,接着连续一个月可以多食用以下的食物,对骨热痛症患者有帮助。每天喝小苦瓜炖田鸡,据说这样一来可以解除体内残余的毒素。将西瓜的白肉及红肉一起打成水现打现喝,以及多喝本地的嫩椰水。

无论如何,发烧的事可大可小,如果发烧持续不退,即刻到医院检验才是正确之道!

余庚财与谢宋美
Y3K Recipes Issue no.42
Mar-Apr 2008

Saturday 16 August 2008

Pai Ti (Top Hats)


From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients(patty cases):
100g rice flour
30g plain flour
1 egg (beaten)
150ml water
A pinch of salt
1/4 tsp kapur/ edible slake lime (optional)
Filling:
1/2 tsp minced garlic
200g yam bean (shredded)
100g shrimps (diced)
1/2 piece beancurd (diced)

Seasoning:
1/2 tsp tauchu
1/2 tsp sugar
1/2 tsp salt
A dash of pepper

For Garnishing:
100g cooked crab meat
Some coriander

Chilli paste (mix well):
10 red chillies (blended)
5 pips garlics (blended)
2 cm young ginger (blended)
A dash of salt
2 tbsps lime juice
1 tbsp sugar

Method:
1. Mix well all cases ingredients. Sieve to obtain a smooth, thin batter.
2. Dip the mould into hot oil. Drip off excess oil. Then dip into the batter till almost full. Deep fry in oil. Shake the mould lightly to loosen the case. Remove cases once it becomes golden brown. Absorb away excess oil. Repeat process till the batter is used up.
3. Let cases to cool. Keep in airthight jars.
4. Saute minced garlic with 1 tbsp oil. Add in other filling ingredients and fry till cooked. Seasoning to taste.
5. Drain excess liquid from the filling. Whilst hot, fill up the cases. Garnish and top with some chilli paste. Serve immediately.

Tips: Kapur helps the pai-ti cases to be crispy. It is available at Indian shops in the market.
Pai-ti cases can be made a day ahead and kept in airtight jars.

Friday 15 August 2008

Durian Tarts


(From Y3K Recipes Issue No.4 – January/ February 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
200g medium protein flour (bread flour)
90g butter
70g icing sugar
3 egg yolks
Filling:
200g durian flesh (mashed fine and sieved)
220g fresh milk
30g castor sugar
15g plain flour
10g corn flour
Method:
1. Mix well 1/2 portion protein flour and icing sugar. Add in butter.
2. Mix well no.(1) with fingers.
3. Add in remaining flour. Mix well.
4. Add in egg yolks.
5. Knead to a soft dough.
6. Chill in the fridge for 20 minutes. Roll out flat.
7. Cut with a mould.
8. Press lightly into the tart mould. Let dough stick to the mould. Trim off excess dough at the edge.
9. Prick the base with a fork.
10. Bake in preheated oven at 160 degrees celsius for 10 minutes. Set aside to cool.
11. Boil the fresh milk and sugar for filling. Set aside to cool.
12. Add in sieved durian flesh. Mix well.
13. Add in plain flour and corn flour. Mix well.
14. Pour into the base till 9/10.
15. Knock lightly to remove excess air.
16. Bake in preheated oven at 160 degrees celsius upper heat for 15-20 minutes.

Thursday 14 August 2008

Chicken Braised with Indonesia Black Nuts (Ayam Buah Keluak)


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
10 pieces chicken meat ( from 1 chicken)
6 Indonesian black nuts/buah keluak (soak for 2 weeks)
100g fresh prawns
100g chicken meat
3 stalks lemon grass/ serai
Spices(Rempah) for blending:
30g dried chillies
2 cm turmeric root/ kunyit
1 cm galangal/ lengkuas
4 lemon grass/ serai
150g shallots
1/2 cm belachan
10g candle nuts/ buah keras
Seasoning:
Salt to taste
Assam Jawa solution:
Dissolve 1 ½ tbsps tamarind paste (Assam Jawa) in 250ml water and sieve.

Method:
1. Cut Indonesian black nuts (buah keluak) into halves. Extract the flesh. Blend together with fresh prawns, chicken meat and 1/2 tsp of salt. Stuff blended mixture into the empty shells of buah keluak.
2. Heat up 5 tbsps oil and saute the spices till aroma.
3. Add in assam Jawa solution and lemon grass. Bring to a boil.
4. Add in the pieces of chicken. Simmer for 5 minutes.
5. Add in NO.(1) and simmer for another 10 minutes. Season to taste.

Hint:
The buah keluak are black nuts from Indonesia available from certain Malay stalls at the wet market.
Soak extra buah keluak (more than 30) incase some may have an unpleasant smell.

Monday 11 August 2008

GULAI TUMIS FISH (Tangy Spicy Fish Curry)


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1 large pomfret
4 ladies fingers (cut into halves)
60g tamarind pulp (assam Jawa)
680ml water
115g shallots
1 pink ginger bud (bunga kantan)
3 tbsps cooking oil
Seasoning:
½ tsp salt
1 tsp sugar

Curry Paste:
10 dried chillies (soaked till soft)
5 fresh red chillies
2 stalks lemon grass (serai)
2.5cm galangal (lengkuas)
2.5cm turmeric (kunyit)
5cm x 2.5 cm x 0.6cm belachan

Garnishing:
3 sprigs of mint leaves
Some finely sliced ginger bud (bunga kantan)

Method:
1. Cut fish into 4 cutlets and rub salt all over. Rinse fish before cooking.
2. Prepare tamarind juice in 680 ml water and sieve. Add salt and sugar.
3. Shred finely pink ginger bud. Blanch ladies fingers till soft and put aside.
4. Prepare curry paste as below:
a. Slice lemon grass finely.
b. Grind or pound fresh and dried chillies, lemon grass, shallots and
belachan into a smooth curry paste.
5. Heat oil and fry curry paste until soft and fragrant. Add bunga kantan and stir evenly.
6. Add tamarind juice mixture. Bring it to a boil. Stir well.
7. Add in fish and simmer for 10 minutes. When it is cooked, turn off heat.
8. Serve garnished with mint leaves & finely sliced ginger bud.

Friday 8 August 2008

Mee Siam


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
250g rice vermicelli (soak till soft, drain off excess water)
500g bean sprouts
1 hard boiled egg (sliced)
1 tbsp fried shallot crisps
2 tbsp dried shrimps (soaked, pounded)
1 small lime/ limau kasturi
Red chilli, spring onion, mint leaves
Pounded Ingredients:
10 shallots
5 dried chillies
1 cm belachan

Seasoning: Mix well
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
100ml water

Method:
1. Heat up 3 tbsps oil. Fry dried shrimps till aromatic. Add in pounded ingredients and fry till fragrant.
2. Add in bean sprouts, rice vermicelli and seasoning. Stir all the time till water is fully absorbed by rice vermicelli.
3. Dish up. Garnish with sliced egg, fried shallot crisps, red chilli, spring onion and mint leaves. Squeeze some lime juice before serving.

Tuesday 5 August 2008

Kerabu Ladies Fingers


(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredient:
10 pieces ladies fingers (halved)
Sambal ingredients:
2 tbsps dried shrimps (soaked and pounded)
2 tbsps chilli giling/ chilli boh
2 tbsps lime juice
1 tbsp sugar
1 tsp salt

Method:
1. Blanch ladies fingers. Drain off excess water and place on a dish.
2. Heat up 2 tbsps oil. Saute dried shrimps. Add in sambal ingredients and saute till fragrant. Pour over ladies fingers.