Mee Bakso

Serves 2-3

Ingredients:

1 packet of beefballs

250 grams of beef ribs

1-2 cube of beef stock

3 - 4 cloves garlic (crushed)

2 stalks of spring onions (chopped finely)

2 sticks of celery (chopped finely)

2 tablespoons of white pepper

3 tablespoons of fried shallot (soup & garnish)

4 stalks of bak choy (remove ends)

1 packet of egg noodles

1000 ml water

Salt

3 tablespoons vegetable oil

Additional:

Indonesian chili sauce

Sweet soya sauce

Directions:

1. Prepare beefballs by making a shallow cross on one side of each.

This is to make it fluff up nicely when it cooked.

2. Heat oil in a medium pot, brown garlic and beef

ribs together till brown.

Make sure you dont burnt the garlic.

3. Then add in the spring onions, celery and beef cubes.

Stir well till all ingredients turn soft and transparent.

4. Gently pour in the water and half of the

fried shallots then season well with salt and pepper.
Simmer for 30 mins.

5. Add in the beef balls, cook for 5-7 mins

till all floats. Set aside.

6. To cook noodles you can just boil in

water for 5 mins over high heat.

Drain and run with cold water and set aside.

7. Just before serving, heat up soup and

blanch bak choy in the beef ball soup for 1 min.

8. To serve place a portion off noodles in a bowl scoop soup and beefballs and garnish with bak choy, the remaining fried shallots and to add more flavour a teaspoon of chili sauce and soya sauce. Serve hot.

::Oxtail Stew::

Serves 4-6

350 grams of oxtail meat

500 grams beef cube (for stewing)

6 potatoes (cut into halves)

2 large carrots (cut into 2 inch lengthwise)

1 small cauliflower (cut into small)

2 medium yellow onions (diced)

4 cloves garlic (diced)

2 inch fresh young ginger

2 tablespoons fried shallots

1 bunch fresh coriander

2 green chilies (cut slantwise)
1 teaspoon cumin

1 teaspoon fennel

1 teaspoon garam masala

1 tablesppon maggi seasoning

1 tablespoon light soya sauce

1 cube chicken stock

2 cinnamon sticks

2 cardamon seeds

1 star anise

5 cloves

3 dried bay leaves

4 tablespoon vegetable oil

1000 ml water

Salt

White pepper

Directions:

1. Heat oil in a large pot. Stir in the onions, garlic, ginger, bay leaves, stock cube,

garam masala and all the other dry spices together.

2. Add in the oxtail and meat. Cover and brown meat for 2 minutes

3. Pour in the water, slowly add in the carrot and potatoes.

Cover and simmer on medium low heat for 1 hour.

4. Season well together with maggi seasoning, light soya sauce and

add in the cauliflower and the chilies after 30 mins into simmering.

5. In the last 10 mins add in the coriander and top with fried shallots.

Serve hot with steamed rice and sambal belacan....:)

::Chicken and macaroni soup::

Serves 2

Ingredients:

2 cups of pre boiled macaroni

6 chicken fillets (cut into small cubes)

1 medium onion (blended)

1 clove garlic (blended)

500-600 ml water

1 cube chicken stock

1 cup frozen mix vegetables

1 tablespoon light soya sauce

White pepper & salt

1 tablespoon vegetable oil

Directions:

1. Heat up oil in a small pot on medium heat.

Add the blended mixture and throw in the chicken stock cube. Saute for 5 mins.

2. Toss in the chicken cubes and stir till meat turns white.

3. Then add in the water and bring it to boil.

4. Season well and add the soya sauce, macaroni and frozen vegetables.

Simmer for another 10-15 mins.

Serve hot. Enjoy...

Quail eggs & Pak choy soup

(Serves 2-4)

8-12 quail eggs (preboiled and shell removed)

2-3 stalks of pak choy (cut into 3 lengthwise)

1 bundle of soh hoon (dried glass noodles)

1 large tomatoes (cut in quartes)

1 medium red onion (thinly sliced)\

1 green chili (cut slantwise)

1 clove garlic (thinly sliced)

Half a cube of vegetable stock

750- 850 ml water

1 tablespoon vegetable oil

1 tablespoon light soya sauce

Salt & white pepper

Fresh chinese celery (garnish)

Directions:

*Boil quails eggs for 10 - 15 mins. Cool it with water before gently removing shell.

1. Heat oil in medium pot throw in the garlic,onions and vegetable stock. Saute for 1 minute.

2. Add the water and bring it to boil.

3. Stir in the quail egg, tomatoes, light soya sauce, soh hoon, chili and season well.

4. Lastly, you can add the pak choy. Simmer for 5 minutes.

Top with the celery and serve hot with steamed rice.

Goes great with some fried fish on the side. Yuuuuuuuuummmm

Seafood Tom Yum...

Seafood Tom Yum...

(Serves 2-3)

Ingredients:

2 tablespoons of Holly Farms (Instant tom yum paste)
2-3 Kaffir lime leaves
2-3 Bird's eye chilies (snap into halves)
6-8 Glass prawns (peel head off, shells on)
1 large squid (cut into rings lengthwise)
1 lime (for juice)
2 lemongrass (gently bruised)
Half can of straw mushrooms (sliced into halves)
Salt
1000 ml water


Directions:

1. Boil water in medium pot, add tom yum paste,
lemongrass chilies,kaffir leaves and squeeze lime.
(You can also throw in the lime if you wish)
2. Bring it to boil.
3. Add in the prawns,squid and mushrooms. Season well.
Cook for another 5- 7 Min's till seafood is cooked.


Serve hot with plain rice...

Prawn & fishball noodles soup....

Prawn & fishball noodles soup... (Serves 2)


Ingredients:
8 large glass prawns (heads trimmed)
1 packet fresh Dodo fishballs
1 packet hokkien egg noodles
4 stalks of young kai lan (cut into 3 lengthwise)
1 medium onion (peeled cut into half)
2 cloves garlic (peeled)
2 tablespoons light soya sauce
2 teaspoons maggi seasoning
1/2 cup water (to blend)
1/4 cup vegetable oil
1000 ml water (for soup)
Salt
White pepper


Ingredients:
1. Blend onion, garlic and water in a mixer .

2. Heat oil in a big pot and add blended puree.
3. Fry till fragrant for 15 Min's.
4. Pour in the water in the pot and add in the soya sauce, maggi seasoning bring
it to boil for 10 Min's.
5. Throw in the prawns, fishballs and noodles stir and season with salt and pepper.
6. Lastly throw in the the kai lan and simmer for 5 Min's.
7. Divide portions into two and serve hot.