Fried Pumpkin Rice with Chicken Floss

Ingredients
450 g pumpkin (peel and cut into cubes)
15 g minced chicken meat
100g prawns – shelled
2 dried mushroom – soaked and minced
2 eggs (lighty beaten)
3 shallots – sliced
3 garlics minced
100 g minced dried shrimp
50 g cashew nut
50 g chicken floss
Seasoning
Dash of salt, pepper and chicken powder
1 tbsp of light soy sauce
2 stalks spring onions – chopped

Method
1) Steam pumpkin until soft (blend 250 g pumkin into a paste). Set aside.
2) Heat up the wok and saute onions and garlics till fragrant. Add in the beaten eggs, minced muschroom, meat, prawns and dried shrimp. Stir well and cooked till chicken and prawns are half cooked. Add in the rice, toss and mixed well. Add in the pumpkin paste and continue to stir and fry till fragrant. Add in the seasoning, pumpkin cubes and toss well.
3) Sprinkle cashew nuts, chicken floss and spring onions over the rice and serve.

Ref: https://jessiekoeyskitchen.wordpress.com/page/26/

Stir-Fried French Beans with Meat and Cai Bo

Ingredients
300 gm french bean – washed and break each into 2
3 garlics – minced
1 red chilli – sliced thinly (optional)
50-100 g cai bo (washed, drained and set aside)
50 g minced meat
1 egg – beat lightly

Combined sauce
1 tsp abalone or oyster sauce
1/2 tsp salt, 1 tsp sugar
a dash of pepper
50 ml water

Method
Heat oil in a wok and deep fried the french bean for 2 mins. Drain and set aside.
1) Reheat wok with 1 tbsp oil and saute the garlic till aromatic and add cai bo. and stir-fry for 3 mins, add minced meat and continue to stir-fry over high heat for 1 min.
2) Return pre-fried beans, chilli to wok and add in combined sauce. Stir and mix well
over high heat for 1 min, add in the egg and toss quickly to mix well and dish onto serving plate.

Ref: https://jessiekoeyskitchen.wordpress.com/page/25/

Steamed Tofu with Chicken and Mushroom Sauce

Ingredients
1 square soft tofu (bought from tofu stall at wet market)
rinsed and cut into 4
150g minced chicken/pork
3 dried mushrooms – soaked and diced
3 water chestnuts – skinned and diced
1 tbsp each – green peas n carrots
2 shallots – sliced n 1 garlic minced
1 tbsp cornflour mixed with 1 tbsp water
1 stalk spring onion and 1 chilli – both chopped

Seasoning ingredients A
1/4 tsp each – salt, pepper
1/2 tsp hua tio chew/chinese wine
1/2 tsp sesame oil
1/2 tbsp cooking oil

Seasoning ingredients B
1/4 tsp each – salt, pepper, sugar
1/2 tsp cornflour

Combined sauce
125 ml chicken stock
1 tsp abalone sauce
1 tsp sesame oil
1 tsp, oyster sauce, light soy sauce, hua tio chew
1/4 tsp each – salt, sugar, pepper

Method
Marinate tofu (prick tofu with toothpick softly a few times) with Seasoning A for 15 mins in a heat-proof dish.
Marinate chicken with Seasoning B and set aside for 15 mins.
1) Place tofu in a steamer over rapidly boiling water and steam for 10-15 mins.
2) Heat a wok with oil and lightly browned shallots and garlic. Put in diced mushrooms and stir-fry for 1 min. Add chicken and toss until meat changes colour. Put in water chestnut, green peas and carrots and stir-fry for 30 secs.
Pour in combined sauce and bring to boil. Reduce heat and simmer for 2-3 mins. Thickened with cornstarch and sprinkle spring onion and chilli.
3) Pour sauce over hot tofu and serve with rice/porridge.

Ref: https://jessiekoeyskitchen.wordpress.com/page/23/

Fried Sambal Rice

Ingredients
1 cup cooked and cold rice
50 g prawns
50 gm sliced chicken meat
1 egg
some kangkong and taugeh
2 shallots – sliced
11/2 tbsp shrimp sambal (sambal ‘hae bee’)
salt, pepper and chicken powder to taste
1 tomato – quater
cucumber – sliced
spring onion – chopped

Method
1) Heat oil in a pan, add prawns, chicken meat and stir-fry briskly over high heat for 2 mins. Dish out and set aside. In the same pan add 1 tbsp oil, fry sliced shallots till fragrant, add egg and sramble it, add in rice, toss and fry till rice is well coated with the egg. Add sambal, salt, pepper, chicken powder, toss and fry over high heat for 2 mins. Add in cooked prawns, meat and vegetables. Stir-fry over high heat just long enough to wilt the vegetables but retain their crispness – abt 1 min. Sprinkle with some chopped spring onion. Dish out on serving plate and garnish with cucumber and tomato. Put a spoonful of sambal on top of the rice. .

Ref: https://jessiekoeyskitchen.wordpress.com/page/21/

Stir Fried Fish Fillet with Capsicum and Black Vinegar

Ingredients
400g Tioman Fish Fillet – sliced into 11/2 ” x 1″  pcs
Red & green capsicum – washed n cut into strips
Oil for deep frying
2 garlic – minced
1 inch ginger  – sliced thinly
100 ml chicken stock
2 tsp cornflour
1 stalk spring onion, cut into 2 in lengths

Seasoning ingredients
1 tbsp each – sugar, salt, pepper n sesame oil
2 tsp cornflour
1 tbsp cooking oil, to be added just before cooking

Sauce ingredients
(Combined Sauce)
1 tbsp each – oyster sauce n Black Vinegar
1/2 tsp each – sesame oil n thick dark soy sauce
a pinch of salt n sugar

Method
Marinate fish with seasoning ingredients for at least 40 mins. Stir in 1 tbsp oil just before cooking. Blanch the capsicum for 30 secs., drain n set aside.
1) Heat oil for deep frying. Deep fry fish for 2 mins or until golden Drain n set aside.
2) Heat a clean wok with 2 tbsp oil n lightly brown garlic n ginger. Return fish n capsicum to wok n stir fry over high heat for 30 secs. Stir in combined sauce ingredients.
3) Mkx cornflour with a little of the stock. Pour remaining stock into wok n bring to a boil. Stir in  cornflour mixture , mix n fry briskly for 1 min. Transfer to serving plate n sprinkle spring onions on top.

Ref: https://jessiekoeyskitchen.wordpress.com/page/21/

Cabbage, White Radish and Fish Maw Soup

Ingredients
1/2 cabbage – tear into big piece
1 pc fish maw – washed and socked in hot water for 10 mins
Fishball
1 sweetcorn – cut into 5 parts
2 litres water

Ingredients A
300 g pork ribs (blanced in boiling water )
5 chicken feets
1 white radish – quartered
1 carrot – quartered
3 garlics – peeled
1 tbsp wolfberry
1 dried cuttlefish – soaked and cut into big strips

salt, pepper and chicken powder to taste

Method
Bring 2 litres of water to a boil in a pot. Add in Ingredients A . When it boils, reduce heat and simmer for 1 hour.
1) Add in cabbage, sweetcorn, fish maw, fishball and simmer for a further 15 mins.
2) Season with salt, pepper and chicken powder.

Ref: 

Fried Hokkien Mee

 

Ingredients
300 g yellow noodles
200 g thick bee hoon
50 g bean sprouts
2 eggs
1 tbsp light soy sauce
1 tbsp garlic – minced finely
10 medium prawns (cooked)
2 medium sotong – washed and cooked) cut into rings
100 g sliced chicken meat
1 piece flat fish cake – cut into strips
50 g koo chye (chinese chives)
Sliced chillies for garnishing

Prawn Stock
2 litres water
1 maggi chicken cube
prawn shells and heads
2 garlics – chopped coarsely
5 pcs small rock sugar
100 g clams
Peppercorns – bruised coarsly

Seasoning
Salt and pepper

Method
1) Heat oil in a wok and saute garlic till fragrant, add prawn shells and heads, fry till it turns pinkish. Add water, rock sugar, chicken cube, clams and peppercorns. Bring to a boil and simmer for 1 hour. Strain the stock. Add seasoning according to your taste.
2) Fry eggs, garlics with oil till fragrant and add light soy sauce. Stir well. Put in noodles, bee hoon and bean sprouts. Stir and mix evenly. Add some stock, stir well and cover the lid and simmer for 3 minutes. Add prawns, sotong, chicken meat, fish cakes, some more stock if it is too dry. Stir fry briskly over high heat and add koo chye. Mix evenly and dish out. Serve with sambal belacan. Garnish with sliced chillies.

Ref:  https://jessiekoeyskitchen.wordpress.com/page/18/

Fried Kway Teow with Cai Bo

Ingredients
500 g Kway Teow
250 g medium prawns (peeled and deveined)
250 g bean sprout (taugeh)
150 g cockles (shelled)
55 g chives (ku chai) – cut into 2 inch in length
2 fish cakes – sliced
2 chicken sausage/lup cheong – sliced thinly
2 tbsp cai bo – rinsed
4 eggs

Sauce Ingredients
1 tbsp soy sauce
3 tbsp sweet sauce (Kipas brand)
1 tsp sugar
2 tbsp water
4 tbsp oil

Chilli Paste
10 dried chilles soaked and drained
1 tsp shrimp paste – crumbled

Method
1) Combined all sauce ingredients and set aside.
2) To make the chilli paste, blend the chillies and shrimp paste, adding a little water if necessary. Heat 3 tbsp oil in a wok over low heat and fry the chilli paste until well cooked and the oil separates. Set aside.
3) Heat 1 tbsp oil and fry half of the garlic and cai bo until fragrant. Add half chilli paste and prawns, sausages and fish cakes,  frying over high heat until prawns are seared. Add half of the kway teow and sauce. Toss over high heat for a few minutes before spreading the noodles evenly over the wok.
4) Make a well in the centre, drizzle in a tsp of oil, scamble the eggs, then combine with the noodles. Add half of the bean sprouts, cockles and chives, season with salt and stir fry over high heat for 1 minute. Divide into 2 serving plates.
5) Clean pan and repeat with the remaining half of the ingredients.

Ref: https://jessiekoeyskitchen.wordpress.com/page/11/

Sing Chow Mai Fen (Singapore Fried Beehoon)

Ingredients
300 g beehoon (soaked in hot water for 8 minutes, drained)
4 shittake mushrooms – soaked till soft and sliced
2 eggs
2 cloves garlics – minced
1/2 big onion – shredded
75 g chicken – minced (marinade with corn flour)
75 g small prawns – shelled
1/2 carrot – shredded
200 g beansprout
3 pcs of wong bok – sliced thinly

Seasoning sauce (combined)
1 tbsp chilli paste
1 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp each – oyster and abalone sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp kicap manis (Kipas brand)
Salt and sugar to taste
Dash of pepper
50 ml water

Garnishing
Chopped spring onions and coriander leaves
Sliced red chillies

Method
1) Heat oil in a wok and saute garlics and onions for 2 minutes, add egg and fry till bubbles appear.
2) Add chicken, prawns, wong bok, carrots and seasoning sauce, stir fry briefly to mix evenly.  Add beehoon and bean sprouts,  toss well to combine. Covered and simmered for 5 minutes.
3) Dish out on serving plate and sprinkle garnishing on top. Serve with sambal belacan or prickle green chilli.

Ref: https://jessiekoeyskitchen.wordpress.com/page/10/

Mee Goreng with Peanut Butter

Ingredients
300 g  fresh yellow noodles
75 g minced chicken meat (marinade with 1 tsp corn flour)
75 g beansprouts
75 g cabbage – shredded
2 eggs
1 small tau kua – cubes and deep fried
1 potato – cube and deep fried
Roasted peanut – coarsely pound
1/2 big onion – sliced thickly
1 clove garlic – minced
1 red chilli – sliced
1 tomato – quartered

Sauce Ingredients (combined)
1 tbsp kicap manis (Kipas Brand)
1 tbsp each – tomato and chilli sauce
1 tbsp abalone sauce
2 tbsp creamy/chunky peanut butter
1 tsp Knorr seasoning powder
100 ml water
1 tsp eash – sugar and pepper
Dash of salt (optional)

Method
1) Heat oil in a wok and saute onion and garlics till fragrant, add eggs, minced chicken meat and fry for 3 minutes.
2) Add sauce ingredients, cabbage, beansprouts, tau kua, potato and noodles. stir and cover wok for 5 minutes. Remove cover and stir and toss with a pair of chopstick to mix evenly.
3) Transfer to a serving plate, garnish with sliced chillies and coarsely pounded peanuts.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Mee Soto and BeeHoon Soto

                                                                Mee Soto

                                                              Beehoon Soto

Ingredients
4 pieces breast meat or 1 whole chicken
400 g yellow noodles – scalded in boiling water – drained
300 g bee hoon – scalded in boiling water – drained
400 g beansprouts
5 hard boiled egg – shelled and halves
2.5 litre chicken stock
1 Maggi Chicken cube
Crispy fried onions
Coriander leaves – chopped
2 red and green chilli – sliced
Salt and sugar to taste

Blended Ingredients
21/2 tbsp coriander powder
1 tbsp fennel powder
1 tbsp cumin powder
2 buah keras
3 stalks lemongrass
1 inch ginger
1 inch galangal
1 inch turmeric
10 shallots
5 cloves garlic

Spices to be fried
1 cinnamon stick
5 star annise
2 cardamoms
3 cloves
1 tbsp white peppercorns – crushed coarsely
10 black peppercorn – crushed coarsely

Method
1) Bring Chicken stock and cube to boil in a deep pot.
2) Heat oil in a wok and fry cinnamon stick, star anise, cardamon and cloves till fragrant,  add in the blended ingredients and crushed white  and black peppercorn. Stir fry till aromatic and add them to chicken stock and bring to a boil. When it starts to boil, put in breast meat/chicken and simmer, covered for 30 minutes or until chicken is tender. Season with salt and sugar.
3) Remove chicken and tear meat into small pieces. Place in a serving dish.

Spicy Sweet sauce
15 chilli padi – minced finely
125 ml Kicap manis
Juice of 2 calamansi
1 tsp salt
2 tbsp light soy sauce
(combined everything together)

Potato Begedil
1 kg potatoes – peeled and sliced and deep fried
100 g minced meat – fried till opaque
1 tbsp chopped coriander leaves
1 tbsp fried onion
1 tsp pepper
1 egg – lightly beaten
1 tsp corn flour
Salt to taste

Method
Put fried potatoes in a bowl and mashed finely. Add in minced meat, coriander leaves, fried onion pepper, corn flour, egg and salt. Mix evenly and shaped into a small ball with wet hands, flatten a bit,  roll lightly in a little plain flour, egg wash and deep fry till golden brown. Drain and set aside.

To Serve
1)  Put scalded noodles or beehoon in individual bowl, add in bean sprouts, shredded chicken, eggs  and pour the soup over.
2) Garnish with fried onions, coriander leaves, slice chillies and begedil. Drizzle with spicy sweet sauce.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Po Piah (Spring Rolls)

                                                                  Po piah Fillings

                                                             Non-Fried

                                                              Fried Po piah

Ingredients
200 g chicken/pork, cut into thin strips
200 g prawns, diced
500 g popiah skin
4 cloves garlic – minced
600 g bangkwang/turnip, shredded and squeezed to get rid of excess water
1 small carrot, shredded
50 g french beans, sliced
300 g bean sprouts

Seasoning A
1/2 tsp sugar
1/2 tsp salt
1 tsp corn flour

Seasoning B
1 tsp thick soy sauce
2 tsp light soy sauce
1 tbsp abalone sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper

Garnishing
Egg omelette (3 eggs) cut into strips
Lettuce leaves
4 medium tau kwa – fried and cut into thin strips
Sweet and spicy chilli sauce
Sweet sauce

Method
1) Season meat with (A). Leave aside.
2) Heat oil in a wok and saute the garlics till fragrant. Add seasoned meat and prawns, stir fry and dish out.
3) Add turnips, carrot and french beans, fry well. Stir in bean sprouts, meant and prawns. Add B, stir and mix well to combine evenly.

To serve po piah
1)  Arrange lettuce, eggs, tau kua and po piah skin in separate plate.
2) Place the sweet black sauce and chilli sauce in a small separate bowl.
3) Place the fillings in a deep large bowl.

To Roll
1) Place the po piah skin on a plate and spread ingredient in this order – a little sweet sauce/chilli, add a piece of lettuce, eggs, tau kua and fillings. Fold in sides and gently roll up.

For fried version.
Repeat the same procedure as (1) and seal the edges with beaten egg white. Deep fry in till golden, drained and serve hot.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Yong Tou Fu Soup

Ingredients  – (A)
400 g minced fish
100 g minced chicken/pork
2 tbsp spring onions – diced
Salt and pepper to taste

Vegetables cut into slices  – (B)
1 brinjal
1/2 bitter gourd
5 red chillies
5 lady fingers
4 toufu pok
2 pieces tau kua
6 dried mushrooms – soaked until soft, squeeze dry
1 piece beancurd sheet

Soup Base  – (C)
200 g ikan billis – washed and fried
6 cloves garlic
1 chicken cube
200 g soy bean
3 litres water
1 inch ginger – bruised
Salt and pepper to taste

Method
1) Bring water to a boil, add all ingredients for soup base and bring to a boil, lower heat and simmer for 2 hours.

2) Blend ingredients A until smooth to form a paste.
3) Stuff paste from (1) into (B) ingredients. Fry in oil until cooked.
4) Arrange on a serving plate and ladle soup over it. Sprinkle some chopped spring onions .
5) Serve hot with blanched noodles, bee hoon or rice.

Ref: https://jessiekoeyskitchen.wordpress.com/page/8/

Sea Food Hor Fun and Mui Fun

                                                                        Mui Fun

                                                                      Hor Fun

Ingredients
1 kg Hor Fun or kway teow
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 tbsp cooking oil
300 g Cai Xin, washed and drained
4 leaves wong bok
1 box Unicurd tofu (for soup) cut into cubes
1 fish cake – slice thinly
300 g sliced chicken meat/pork
12 medium prawns – shelled and deveined
1/2 small carrot – sliced
2 medium squids – washed and cut into rings
3 eggs – lightly beaten
3 tbsp minced garlics
1.5 litre chicken broth/ikan billis
500 litre water
5 tbsp potato flour – mixed with 4 tbsp water (more if want a thicker gravy)

Seasoning sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce (if want a darker version, add 1 tbsp more)
1 tbsp each – abalone and oyster sauce
1 tsp pepper
1/2 tsp each – sesame oil and sugar
Salt to taste

Marinade for meat
1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp each – corn flour and sesame oil
1/4 tsp pepper

Method
1) Separate hor fun lightly, by tossing with hands.
2) In a heated wok, add 1 tbsp oil and 1 tbsp garlics, saute till fragrant, add hor fun, light and dark soy sauce, toss hor fun until well coated with the sauce on high heat till charred a bit.
3) In the separate wok, heat remaining oil and saute remaining garlics till fragrant. Add stock and water and bring to a boil. Add in the vegetables, seafoods and tofu. Once it boils, lower heat and slowly pour in the potato starch to thicken the gravy. Adjust seasoning with salt, pepper and sugar.
4) Turn off heat, add egg mixture in slow circular manner. Wait for a minute before stirring.
5) Assemble hor fun on serving plate, ladle hot gravy and serve with pickle green chilli.

For Mui Fun,
Scoop rice on serving plate and ladle hot gravy on the side and serve hot with pickle green chilli.

Ref: https://jessiekoeyskitchen.wordpress.com/page/6/

Mamak Mee Goreng

Ingredients
500 g yellow noodles
2 small tau kua – deep fry and cut into cubes
2 small potatoes – cut into cubes and deep fry till golden
1 big onion – sliced thickly
1 tomato – cut into wedges
100 g chicken breast meat – cut into thin strips
100 g prawns – shelled an deveined
1 fish cake – sliced
150 g chye sim – cut into pieces
1 cup bean sprouts
100 g cabbage – sliced
2 eggs – lightly beaten
1 lime – cut into wedges
1 green and red chilli – sliced
3 tbsp fried crispy onions
1 piece banana leaf

Sauce ingredients
1 tbsp each – light soy sauce, dark soy sauce and sweet sauce
2 tbsp each – tomato and chilli sauce
1 tsp salt
2 tsps sugar

Chilli Paste (Blended)
2 tbsp oil
6 dried chillie – soaked till soft
5 shallots
1 tsp belacan powder

Method
1) Heat oil in a wok over medium heat and stir fry blended ingredients until cooked and oil separates. Transfer to a bowl.
2) Reheat oil and stir-fry the onion and garlics for 2 minutes until fragrant. Add chicken, prawns, fish cakes and stir-fry for 3 minutes. Then add tomato, cabbage, chye sim. Increase heat to high and stir-fry for 2 minutes more. Stir in chilli paste, tau kua, potatoes and stir-fry for 2 minutes more. Pour in sauce ingredients, bean sprouts and noodle, stir-fry over high heat for 3-4 minutes.
3) Spread the noodles evenly over the wok, make a well in the centre of the noodles and drizzle in 1 tsp oil. Add eggs, stirring to scramble. Stir-fry eggs and let eggs set and brown slightly. Combine all ingredients together and serve on banana leaf, garnished with fried shallots, red and green chillies. Squeeze lime juice over noodles before eating.

Ref:  https://jessiekoeyskitchen.wordpress.com/page/6/

Mee Siam

                                                                           Mee Siam with Prawns

                                                                        Spicy Mee Siam

Ingredients
1 packet bee hoon – soaked in boiling water for 1/2 minutes, drained and set aside
1 cup bean sprouts – washed and drained

Pounded Ingredients  (A)
8 shallots
3 garlics
30 dried chillies – soaked in water and drained
5 red chillies
2 tbsp shrimp paste

Ingredients (B)
400 ml water
1 tbsp salt
3 tbsp sugar
1 Maggi ikan billis
3 tbsp oil
4 tbsp dried prawns – soaked and pounded finely

Garnish
6 hard boiled eggs – cut into wedges or sliced
4 big tau pok – fried and diced
500 g medium prawns – poached, shelled and deveined
100 g ku chye – cut into 1 inch in length
10 small limes – cut into halves

Gravy ingredients
8 tbsp soy bean paste
6 tbsp orange sugar
2 onions, sliced thinly
2 litre water
6 pieces  assam keping
3 tbsp tamarind paste (mixed with 200 ml water) (add more if want more tangy)
50 g roasted peanuts – pounded finely

Method
1) Heat oil in a wok and fry dried prawns for 1 minute. Add pounded paste (A) and fry till fragrant and oil comes through. Set aside 3 tbsp of fried paste and some oil for the gravy.
2) Add (B) in wok and simmer.
3) Add the bean sprouts and stir-fry for 1 minute. Push bean sprouts to one side of the wok. Add vermicelli and stir-fry over high heat, using a pair of chopsticks. Continue stirring till gravy is absorbed.
4) Mix bean sprouts and vermicelli thoroughly. Reduce heat, stir and cook till vermicelli is dry and fluffy. Remove to cool on a large tray.
5) Mix gravy in a deep pot. Stir and bring to a boil. Let simmer for 1/2 hour.
6) Add 3 tbsp fried paste and oil (Step 1). Boil for 5 minutes.

Spicy paste (Sambal)
40 g dried chillies/10 tbsp chilli paste
1 tsp belacan
8 tbsp oil
1 onion chopped finely
1 tsp salt
2 tbsp sugar
1 tbsp tamarind paste (mix with 2 tbsp water)

Method
1) Blend dried chillies and shrimp paste till very fine.
2) Heat oil in a saucepan and fry chopped onion till soft and slightly brown. Add chilli paste and fry over medium heat till fragrant and oil separates.
3) Add salt, sugar and tamarind water, stir fry for 2 minutes, stirring all the time. Remove to a bowl and serve with vermicelli.

To Serve
Place vermicelli in a large serving plate or individual plates. Garnish and serve with the gravy and the spicy paste.

Ref:  https://jessiekoeyskitchen.wordpress.com/page/6/

Sayur Lodeh and Lontong

                                                          Sayur Lodeh

                                                          With Lontong

Ingredients
Blended Ingredients
1/2  cup ikan billis/1 ikan billis cube
1/2 cup dried shrimp – soft in water till soft
15 dried chillies – soaked in hot water till soft
3 red chillies
8 shallots
3 cloves garlic
3 stalk lemongrass
1 inch galangal
4 candlenuts
1/2 inch turmeric
1/2 inch ginger

Shredded finely ingredients
1 turmeric leaf
4 pieces kaffir leaves
3 salam leaves (bay leaf)
2 lemongrass – bruised
6 shallots
6 chillies padi – break into halves

Vegetables
1/2 cabbage – shredded into large piece
1/2 carrot – cut into match stick size
2 small brinjal – cut into 3 sections and match stick size
8 long beans – match stick size
250 g prawns – shelled with tails intact
4 small tau kua – cut into 4 triangles (deep fried)
Bamboo shoots – optional
3 pieces tempe (deep fried)

1 bunch tang-hoon (soaked)
Salt and sugar to taste
1 fresh coconut – add water to make 1.5 litre stock

Method
1) Wash all cut vegetables and drained.
2) Heat oil in a wok and saute lemongrass and blended ingredients till aromatic and oil floats. Add santan water and shredded ingredients. Bring to a boil and simmer over low heat for 5 minutes.
3) Add vegetables, tang hoon, prawns, salt and sugar to taste. Simmer till vegetables are cooked through. If gravy is too thick add more water.
4) Add in fried tau kua and tempe ad taste accordingly. Simmer for 3 minutes (make sure the tempe is soft and cooked through).
*** You can add in other vegetables ie. cauliflower, french beans and vegetables of your choice.

Peanuts Sambal
1 handful of peanuts
3 tbsp chilli paste
Salt and sugar to taste

Method
1) Pound peanuts coarsely.
2) Heat saucepan with oil and saute chilli paste till cooked, season with salt and sugar. Add pounded peanuts and toss briefly for 3 minutes till mixtures are combined evenly.

To Serve
1) Place lontong on a deep bowl, ladle with gravy and vegetable. Top with peanut sambal and coconut floss (serunding kelapa).

Ref:  https://jessiekoeyskitchen.wordpress.com/page/6/

Mini Chicken Pot Pies

https://www.facebook.com/buzzfeedtasty/videos/1707725296146779/

One Pot Pad Thai

https://www.facebook.com/buzzfeedtasty/videos/1657697687816207/?fref=nf