Home cooking
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If the weather gets too hot and mucky, try this naturally sweet cold dessert - Stewed Nashi Pears with Plums!
Core nashi pears.
Slice Nashi Pears thinly.
Throw in a handful of Qing2 Ren2 Mei2 (a type of preserved plums).
Bring to the boil, then maintain a slow simmer.
Refrigerate, and enjoy!
The natural sweetness of the Nashi Pears mean that you don't need to add sugar at all. -
KT's Almost Vegetarian Noodles
Done slightly over an hour, just use up whatever you have in the fridge or whatever's fresh from your marketing!
Seasoning : Tomato Ketchup, Kecap Manis, Glory Nyonya Sambal, a little Tau Cheo, sugar to taste.
Voila!
OR, to make a really plain and healthier version, just use Tamari Sauce (a denser type of Japanese soy sauce, slightly different method of brewing from the plain soya sauce) and Fish Sauce. The natural sweetness of the fresh vegetables provide a tasty backdrop to a very simple and delicious dish. Bon appetit! -
Day off today. Almost had a meltdown at work yesterday cause of the incredible work stress and my Team Leader called me into her room to tell me I need a good break.
So, on my rest day today, I watched tons of TV, vegetated heaps on my couch that's now become a permanent double bed in the living room and thought of new recipes.
And so, I came up with this : KT's Special Seafood Noodles!!
I don't have much online time left so I'll just hurry with a quick list of ingredients -
Dou Ban Jiang (Chilli Bean Sauce)
Eggs
Prawns
Crab meat
Tomato Ketchup
Sugar
Beansprouts
Kai Lan
Onions
Garlic
Fishballs
Tau Pok
Mushrooms
And whatever else you wanna throw in. Too bad I didn't have white fish fillets nor calamari slices otherwise, the dish will be superb! If you like mussels, you can throw that in too!
This turned out to be a cross between dry mee siam with a hint of chilli crab sauce.
Reeeeely nice!! Quick too! Done within an hour!
Not bad! I may soon print my very own cookbook!! -
anything with tau cheo tastes superb
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Thanks for the recipes, Rhonda. You've inspired me to make bee hoon for dinner tonight. Strangely though, the kids and hubster don't like bee hoon. Who cares though. They'll have to eat it tonight.
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Guess what? I just made bee hoon. Thanks, Rhonda.
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next time I'm going to send my wifey to understudy Rhonda or Jetta for a month .... -
Poor hubster and kidsOriginally posted by jetta:Guess what? I just made bee hoon. Thanks, Rhonda. -
Originally posted by elindra:Poor hubster and kids Guess what? Hubster liked it! Son liked it too. I also whipped up some keropok and crushed it all over son's portion. As for the daughter, she'll be home soon and I'm guessing she'll just push it around her plate. She is my supertaster.
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Sounds like meOriginally posted by jetta: Guess what? Hubster liked it! Son liked it too. I also whipped up some keropok and crushed it all over son's portion. As for the daughter, she'll be home soon and I'm guessing she'll just push it around her plate. She is my supertaster.
I was my mum's super taster too -
Photos! Photos!!Originally posted by jetta: Guess what? Hubster liked it! Son liked it too. I also whipped up some keropok and crushed it all over son's portion. As for the daughter, she'll be home soon and I'm guessing she'll just push it around her plate. She is my supertaster.
Which recipe did you use? The seafood beehoon? I really like that one! I think can make it better by chopping up some shallots, garlic and chilli, then add a little tamarind juice, chop up some chives to sprinkle over the cooked noodles, and VOILA... a modified version of Fried Mee Siam!
I'm experimenting with different brands of bee hoon. This new brand from Taiwan that I have been buying from a grocery shop in Victoria St is very thin and fine, but there's a "Swallow" brand from China that's a bit 'rougher' but gives a much better texture for the Mee Siam inspired Seafood Bee Hoon.
Think I'm going to keep a notebook of MY original recipes! -
Originally posted by elindra:Sounds like me
I was my mum's super taster too
Alright, thanks for the warning - I shall never cook for you! -
Fatum, when I fell ill here recently, I ate out the whole time and found that to be terribly terribly expensive!Originally posted by Fatum:next time I'm going to send my wifey to understudy Rhonda or Jetta for a month .... 
Then, I realised that sod it... I cook better, and it's so much cheaper and fresher and healthier if I make a little effort. So I started with really simple, fuss-free recipes and then when I got into the Happy Cook mode, I ventured into slightly more 'complicated' stuff.
Now, you can't stop me from cooking! Whenever I feel a tad lazy and think of eating out, I think, "Blardy hell... I cook better and it's much cheaper! Forget it!"
But ah well, I'll still go to Singapore Chom Chom for my Mee Pok! -
I'm sooooo happy!!! My colleague (also a Singaporean) who's a fussy eater gave my mee siam the thumbs up! She said it's really good and I can go open a restaurant!
OK, now that Mee Siam's been conquered, what's next on the list? Hmm...
Grilled Sambal Stingray on Banana Leaf
Mee Rebus
Mee Goreng
Lontong
etc etc. -
Originally posted by Rhonda:
Alright, thanks for the warning - I shall never cook for you! 
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Well, since you're a picky eater, you'll probably dislike some of my food and I'll be so hurt if you do, so the solution is, don't even cook for you in the first place!Originally posted by elindra: -
I'm not a picky eater at all....seriously. *blinks eyes innocently*Originally posted by Rhonda:Well, since you're a picky eater, you'll probably dislike some of my food and I'll be so hurt if you do, so the solution is, don't even cook for you in the first place! -
Photos ah... I was too late. I thought it'd be like always, that they wouldn't like it so I had lots of time to snap pics. But surprise, surprise. I didn't use your recipe though. I just made one up. What I did different this type was to heavily season the meat and then let the residual coat the noodles.Originally posted by Rhonda:Photos! Photos!!
Which recipe did you use? The seafood beehoon? I really like that one! I think can make it better by chopping up some shallots, garlic and chilli, then add a little tamarind juice, chop up some chives to sprinkle over the cooked noodles, and VOILA... a modified version of Fried Mee Siam!
I'm experimenting with different brands of bee hoon. This new brand from Taiwan that I have been buying from a grocery shop in Victoria St is very thin and fine, but there's a "Swallow" brand from China that's a bit 'rougher' but gives a much better texture for the Mee Siam inspired Seafood Bee Hoon.
Think I'm going to keep a notebook of MY original recipes! -
I forgot that Bear created a thread for Club 30 peeps to share our very own recipes! Maybe we should type in all our original recipes there!
Recipes we come up with ourselves are usually the best because they make use of what's freshest at the markets, and help us to use up whatever leftovers we have in the fridge! Although, in my case, everything's neatly apportioned and accounted for (ahem!) so the 'leftovers' are usually pre-cooked stuff waiting to be eaten! -
Our dinner this evening... Pasta Aglio Olio (vegetarian version)
