Egg plant with awei’s® dressing

The main reason i don't include the measurement in this recipe is because u can adjust the taste according to your preference....explore your hidden senses ha ha....

Ingredients
Egg plant (cut into cubes), fermented black bean, fresh coriander, spring onion, fresh chili, rice vinegar, light soya sauce, sesame oil, pepper, worcestershire sauce, fish sauce & brown sugar

Methods
Chop all the ingredients like coriander, spring onion & chili
Steam the egg plant with a dash of salt for around 10 mins
Combine all the ingredients together & splash on the steamed egg plant

kiam chye soup

The soup received a very very good response from both of my parents, it combines the authentic taste of ‘kiam chye’ & sour taste of dried tamarind. Tried this soup once around 6 six years ago while I’m still in s’pore but it tasted not as good as this

Retro 'feel'

Authentic 'feel'

Artistic 'feel'

Regular 'feel'

Ingredients
1 piece of tofu
5 pieces of dried tamarind (assam keeping)
2 tomatoes
½ packet of kiam chye (approx. 250-300g)
1.5-2 liters of water

Seasonings
Salt, fish sauce & msg to taste

Methods
Blanch the spare ribs in boiling water & set aside
Bring the water to boil
Add in the spare ribs & kiam chye & bring to boil
Simmer in low heat for 3 hours
Add in dried tamarind, tomatoes & tofu
Boil for another ½ hour
Lastly, add in the seasonings

Good will hunting ‘CURRY’

This dish goes very well rice & bread, I’m sure that you’ll definitely finish up your rice or whatever because the dish does really enhance appetite. Don’t forget to try it yourself although the cooking process is bit @#@$%%#

Ingredients

Cooking oil
3 gloves of garlics-chopped
3 shallots-chopped
300-500g of chicken breast meat (cut inti cubes)
2 small size sweet potatoes unskinned (steam until soft & cut into cubes)
2 lemon grass (cut into half each)
3-4 lime leaves (thinly sliced)
250ml of medium thick coconut milk

Curry paste
3 stalks of lemon
1 inch of fresh galangal
3 lime leaves
4 shallots
3 garlic’s
5 coriander roots
3 fresh red chilis
1 fresh green chili
3-4 fresh chili padi
1cm of fresh turmeric
2cm of shrimp paste (belacan
(Blend all the above ingredients together)

Methods
Sauté the chopped garlic & shallots in a low heat until it turn golden brown
Next, add in the lemon grass and continue to stirring for a while
Add the curry paste & keep stirring till it turns golden brown & fragrant (low to medium heat)
Add in the chicken and stir fry until thoroughly coated with the curry paste
Add in the coconut milk & let it simmer for 5-10 mins under low heat
ddd in the lime leaves & fi the curry is too thick, add in some water & let it simmer for another 2-3 mins
Lastly, add in the sweet potatoes

baK TULIPs

Why ah? Why is called BAK TULIPS ah? Maybe it looks like tulips gua….. :P

Ingredients….
5 cloves of garlic
4 shallots
3 fresh coriander roots
2 teaspoon of brown sugar
2 teaspoon of soya sauce
Dash of salt
1 tablespoon of oyster sauce
1 teaspoon of black pepper powder
1 stalk of lemon grass
8-10 stalks of lemon grass (cut into 6-7 inches length)
1-2 teaspoon of corn flour

Methods….
Chop the garlic, shallots, lemon grass & coriander root
Combine all the ingredients above & seasonings with the minced pork
Thicken the mixture with corn or potato flour
Turn into ball shape & stick around the lemon grass stick which is pre cut into 6-7 inches
Deep fried in medium-low heat oil & fry till the meat turns brown
Increase the heat towards the end & ser aside
Serve with chili dipping sauce (refer to Thai chili sauce column) & add in plum sauce & lime juice according to taste

Organic Vegetarian Rest’

Always wanted patron this restaurant quite some time ago…. But never made it, this round I pulled myself & what a surprise…… the place really organic......:p it’s a organic vegetarian restaurant ma…. It’s located at Jalan Kubu –opposite Pay Fong 1 primary school, the main reason I was attracted to the place because of its’ outlook got a very special ‘feeling’ . Well, about the menu quite a big variety on buns & salads which is very healthy….. I ordered a organic fruit juice, fried bee hoon with beer root etc. etc. (tasteless) & longevity pie (very niceeee…… must try) Overall you’ll feel like a stranger to the place if you’re first time there (that’s how I felt) but everything will get better after a while… Please do try the deserts-highly recommended.

The outlook of the restaurant

Menu

The fried organic bee hoon with beer root & etc. etc.

Longevity pie-Ho Chiak!

Very healthy

Hari Raya Specials

This year hari raya is a very busy raya for me..... like i'm celebrating hari raya.....:p. Actually 'it ' supposed to be a mini 'hari raya project of mine' but but due to my father's participation 'it' become a BIG project. Here's how the story starts, three before hari raya i bought back some young coconut leaves & some ready made ketupats leaves (my friend taught me how to do it but very very the difficult). Nevermind, my father bought another 20pcs ready made ketupat leaves the next day & guess what by the time i reached home he's already cooking the ketupat rice.......=_= which i wanted to try it the next day after asking around how to cook it, after so many ketupats been made u guess still can be small project boh? then my mother comes into the picture =_= she wanted to cook sambal ikan bilis for ketupats........................:-( So my part is to get the rendang & coconut done......

Rendang Bazuki

Ever wonder how i got this name for the dish? The answer is i really don't know....the name just appeared in mine just like that...The Ingredients...... super complicated...
coconut kerisik (saute in the wok without oil until fragrant & blend) + tumeric leaves + belacan powder + 1/2 packet of mixed rempah halba for meat (can get at local hypermarkets) + lime leaves + garlics + big onions + small onions + lemon grass (set aside two stalks for later use) + grind chilis + tumeric powder + ikan bilis + dried shrimps + chicken + salt + fish sauce + brown sugar + MSG

Of course not to be forget, freshly squeezed santanThe cooking process
Cooking methods

• Blend the ingredients like lemon grass, garlics, onions & big onions together ikan bilis & dried shrimps
• Saute the herbs until really fragrant & add in the blended onions, garlics, etc.
• Keep saute all the above ingredients till fragrant but not until 'chow ta' oil & heat level is very important
• Add in the grind chilis, lemon grass, belancan powder,tumeric powder & stir fry for another 5-10mins
• Add in the chicken & keep stiring until all the ingredients merge together
• Add in the coconut mlik & let it simmer for 30mins (depends on what type of chicken u use)
• After that, add in the seasonings such as fish sauce, brown sugar, salt & MSG
• Not to forget the tumeric leaves & lemon leaves
• Lastly add in the coconut kerisik & stir well (add water if it is too thick)

Coconut (Dunno what to call, the put on the top one la......)

Ingredients.... Grind coconut, shallots, dried shrimps, lemon grass & lime leaves (sliced finely)

Seasonings....Brown Sugar & salt

Methods....Blend the lemon grass & dried shrimps together, saute the blended ingredients until fragrant & add in the grind coconut. Lastly add in the lime leaves & seasonings

The final outcome

The sentimental feel

The sentimental 'feel' 2

The place mate 100% hand made by awei

Like X'mas huh?
It is such a 'big project' but it combines the effort of my parents & myself, cooking is so fun.....

mini mini cabonara

This is the most simple dish i ever made! very very the simple

Ingredients>Angel's hair, spiral, ham & one packet of instant soup

Method>Cook the pastas in boiling water (add salt) till soft. Ham can be consumed cold or pan fried or blanch with hot water. Next, pour the soup mixture in a cup and fill it with hot water till (half a cup) for more uumph, add in chicken flavouring or use 'vono' instant soup mixture. After that, mix everything together & done. I garnish 'it' with ah yan's packed ready to eat roasted chestnut... yum yum.....

GOOD?

pOtato & pumpKin croqueTTe

Another simple snack by Awei

Ingredients.........300 grams of patatoes (in cubes), 200 grams of pumpkin (in cubes), 1 slice of 'bak kua'-chopped, 1 sausage/hotdog (chopped), 2 onions (chopped), 1 stalk of coriander (chopped), 1 stalk of spring onion (chopped)

Seasoning........brown sugar, salt & pepper

Method........1) Cook the potatoes & pumpkin in hot boiling water (add salt) till soft, add in potatoes first 2) Drain & set saide, mash them together 3) A quick saute the onion with bak kua & sausage 4) Add in all the ingredients/seasonings together & mix well 5) Deep fried the mixture under medium heat until golden brown (do no fried too long as the ingredients in the mixture is cooked 6) Drain & serve

If the mixture is too wet, add in some flour


Turn into paste/dough like this

Tam chiak trip@muar with ah yAN

Due to someone's tam chiakness, we've decided to go muar to explore the food over there. Due to my work i've travel to muar quite often & these are some of the highlightsthat can't be miss when u go to muar....

This is one of the famous fried oyster in the town, the taste is different from our usual fried oyster because they put alot alot of egg inside rather than the tapioca flour. The exquisite taste will make u crave for more but.... but....pls bear to their super 'good' service.

U see? nice? usually we can get bigger oyster on the 'oyster peak season'
but whatever... as long it taste good.....

Satay, satay in muar also consider quite famous, they have pork, chicken & duck (if i didn't remember wrongly)

Look at the smoke... (not special effect ah...) there is where our satay 'finalised' before they enter into our mouth
Final look before 'it' really enter our mouth


It will be incomplete trip if u didn't taste the famous OTAK OTAK , can get it nearly every corner in muar but the one i like is nearby (forget already) nearby the town area, will update next time.... and all the food above also available on the same street