Sunday, 19 March 2017

Soya Sauce Fried Beehoon

This is a simple fried beehoon breakfast dish. You can find this at coffee shops selling economical fried beehoon and fried noodles. For just $1 you can have a packet of kosong fried beehoon, unless you add extra ' liao ' like luncheon meat, fried egg or veggies. But I always like mine kosong.

Soya Sauce fried beehoon


200gms beehoon, soak in tap water for 20 mins
50 gms taugeh
1 tsp minced garlic
1 knorr ikan bilis cube dissolved in 200ml warm water
2 tbsp light soya sauce
2 tbsp cooking oil or lard


Heat up oil in the wok and add in garlic and fry till lightly brown.
Add in the drained beehoon and fry for a minute.
Throw in the taugeh and give it a toss.
Drizzle the soya sauce at the sides of the wok and continue frying for a  minute.
Slowly add in the ikan bilis stock and toss the beehoon with a pair of chopsticks.
Do not add in all the stock or the beehoon will be soggy.
When you think the beehoon is soft enough stop adding the stock.
Combine well and serve fried beehoon with fried sesame seeds on top and sambal chilli on the side.

Monday, 13 March 2017

Loh Mai Kai

Loh Mai Kai is a popular breakfast dish that are sold together with baos at coffeeshops or during yum char at restaurants. It's a glutinous rice dish steam together with marinated chicken, mushrooms and Chinese sausages. I like to serve this with chilli sauce at the side.

Loh mai kai ( 5 servings )


300 gms glutinous rice, soak for 1 hour and drained
300gms boneless chicken, cut to bite sized pieces
5 dried mushrooms, soaked till soft
1 Chinese sausage, sliced

Marinade for chicken and mushrooms:

2 tbsp soy sauce
1/2 tbsp dark soya sauce
1 tsp sesame oil
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tbsp ginger juice
1 tbsp cornflour + 2 tbsp water

Marinade for rice:

2 tsp oyster sauce
1tsp dark soya sauce
1 tsp sesame oil
1tsp sugar
1 tsp pepper
1 tsp salt


Marinade chicken and leave aside for 1 hour.
Add marinade for rice and add enough water to cover rice and  steam for 15 - 20 mins.
Heat up 1 tbsp oil in wok and fry 1 tsp mince garlic till brown.
Add in marinated chicken, mushrooms and fry till chicken turns white.
If mixture is dry, pour in 50ml of water and mix well and let mixture comes to a boil.
Leave mixture to cool.
Place chicken, mushroom and sliced sausage at bottom of aluminum bowl.
Top with steam glutinous rice.
Flatten mixture with a spoon and cover with a piece of aluminum foil.
Steam over high heat for 20 mins.
Invert on a plate to serve. Garnish with spring onions and coriander.

Sunday, 5 March 2017

Beef Rendang

This Beef Rendang recipe is a recipe I adapted from a few recipes, years ago. I ommitted some ingredients and add some. This is the way I want my beef rendang to taste. So yummy with steaming hot rice and french loaf.

Beef Rendang


A) 1 kg beef, cut into cubes

B) I large onion, sliced
     1 inch galangal or lengkuas, sliced
     1 inch ginger, sliced
     1 tsp tumeric powder
     6 cloves garlic
     2 lemongrass, sliced.
     2 tbsps chilli paste
     1 tomato
     4 green chillies
     1 tbsp meat curry powder, do not blend.        with the ingredients.

C) 50 gms kerisik, fried coconut
     200ml coconut milk
     1/2 tsp salt
     1 tsp sugar

D) 1 cinnamon stick
     1 star anise
     5 cloves
     3 cardamons


Blend ingredients ( B ) till fine.
Heat up 4 tbsps oil in a pan and add in (D) fry for a minute.
Add in blended ingredients and curry powder, fry till oil seeps thru.
Throw in the beef and stir till combine.
Pour in coconut milk, kerisik and combine well.
Cook over small fire for 1 to 1 and a half hour till meat is soft.
If liquid evaporates too much, add in more water to cook.
Add in seasonings to taste.
Serve with rice or with french loaf.

I cook this dish in an electric Pressure Cooker today and it only took 40 mins. Decreased the quantity of water if cooking in a pressure cooker.