Recipes are adapted from those cookbook i bought.

Tuesday, July 10, 2007

Sarang Burong (Nonya :Bawang Soup)

Sarang Burong


500 gm minced pork
300 gm minced prawns
1 egg
2 tbsp cornflour
150g crab meat
1 big square beancurd(abt 200-300gm press flat)-toufu

1000 gm turnip (cut into coarse strips)

20 gm dried shrimp (soak and mashed)
8 pips of garlic (chopped)

Seasoning for the meat balls
1 tsp salt
1/2 tsp chicken powder
1 tsp veasp
1 tsp pepper

5 stalks chopped spring onion
50gm shallots (slice, fried)

Seasoning for the soup
1/2 tsp chicken powder
1 tsp salt
1/2 tsp veasp
1/2 tbsp sesame oil

For the meat ball

1. Deshelled the prawns, add tapioca flour to mix then use tap water to rinse, devein, drain dry, pat dry, keep in the fridge.

2. Press flat the toufu then drain dry.

3. Mince the prawn then mix it with minced meat together.

4. Add salt, chicken powder, veasp, pepper mix together in a bowl, then pour into the mixture of minced prawn and meat. Then mix them well.

5. Beat up the egg then add the item (4) to mix together, stir well with a fork.

6. Stir well in one direction until its becomes sticky.

7. Add 2 tbsp cornflour to mix, add the smashed toufu to mix, add crab meat (optional) stir well and put aside.

8. Use a spoon to make it into a small ball soak in plain water, for later use.

For the Soup

1. 3000 ml water bring to boil

2. Put 2 to 3 tbsp of oil on wok, add garlic to fry, slightly fragrant, add dried shrimp to fry until fragrant, Add in turnip coarse strip to fry until soft, add water to cook, then its boil, put into the 3000ml of boiling water.

3. Let the turnip cooked until transparent, add chicken cube and cover then let it boil. Add meat ball cover let it boil, Add vesap, sesame oil, salt, chicken powder.

4. Let it boil for 1/2 an hour.Then its ready to be serve.

Monday, July 09, 2007

Coffee spare ribs

Coffee spare ribs


400g spare ribs (small spare ribs)


1/4 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1/2 tbsp cornstarch
2 tbsp 3-in-1 instant white coffee powder
3 tbsp water

Sauce(mix well)

5 tbsp 3-in-1 instant white coffee powder
2 tbsp tomato sauce
5 tbsp water


1. Rinse the spare ribs and cut into 3 inches long, Season with marinade , mix well for 1 hour.

2. Deep-fry the marinated spare rib into hot oil over a high heat for about 6 mins, or cooked until golden brown. Remove, keep them aside.

3. Leave 2 tbsp oil in the preheated wok, pour in sauce mixture and bring to boil. Add in prefried spare rib pieces immediately, stirring pieces are well coated with the sauce.

4. Dish out, sprinkle with some coffee powder on top. Serve hot.

Sunday, February 25, 2007

Hakka Abacus Beads

Hakka Abacus Beads (from Local Favourites by Bong Hiong Hwa)

300g steamed yam
150g tapioca flour
60ml boiling water

5 pieces shallots, minced
2 tsp garlic, minced
80g dried shrimps, soaked
30g dried cuttlefish, shredded
40g dried mushrooms, soaked, shredded
40g dried black fungus, soaked, shredded
150g pork, shredded
50g leek, shredded
some chinese parsley, cut into finger lengths

some shredded chilli for garnishing
some fried shallots

1 tsp salt
2 tsp pepper
2 tsp fish sauce

Abacus Beads

1. Add tapioca flour to the steamed yam and mix till smooth

2. Add boiling water and mix into a smooth dough.

3. Remove and divide the dough into small pieces and shape them into abacus beads, remember must cover them after making the abacus beads, then it will not break up cos of dryness in the air.

4. Bring a pot of water to boil. When water is boiling, put in the abacus beads and let it boil, till it float to the top.

5. Remove and soak in cold water, set aside.

1. Heat wok and add 3 tbsp of oil. Stir fry shallot and garlic till fragrant.

2. Add dried shrimps, dried cuttlefish, mushrooms, black fungus, stir fry until fragrant, Add pork, leek and seasoning, stir and mix well.

3. Lastly, add the abacus beads along with the chinese parsley and stir well.

4. Dish out and garnish with shredded chilli and fried shallots.