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Ingredients

A packet of tao po, halved
A cake of beancurd, sliced
A few beancurd sticks, soaked
A handful of chinese mushrooms, soaked
2 hard boiled eggs, deshelled
noodles or spaghetti
some bean sprouts

Seasoning

Dark soya sauce
Light soya sauce
1 tsp 5 spices powder
a pack of xiang liao
salt & pepper
water
starch

Method

1. Heat up a pot till slightly smoke, add oil fry the packet of xiang liao and 5 spices powder together, be careful not to burn. Pour in the sufficient water to form gravy.

2. Add in the seasonings and bring to boil. Put in the ingredients except the noodles and bean sprouts.

3. Prepared the spaghetti and bean sprouts in a separate pot and set aside.

4. When gravy starts to cook, add in some starch and give the soup a thick but not starchy texture. Off fire.

5. Put a person share of noodle in the serving bowl, top with bean sprouts. Scoop the gravy over and add in some black vinegar. Serve hot.

Where Have I Been?

In case any frequent visitors are wondering what happened to me and why I haven’t been posting anything over the past month…..the reason is I’ve been busy with rehearsals and nightly productions of Tommy; a rock musical put on by undergrad UW Drama majors. As a result, I usually don’t get home until at least 10pm each night. Everyone knows I’m also a full time college student by day right? Aside from my “school activities”, wedding season is starting to kick up. Thus, any spare time I can manage to salvage is spent meeting with soon to be wed couples. As you can see my April is very densely booked and I’m just not able to post as often as I anticipated. I’ll be happy to answer any questions/comments but have no time to post any recipe requests or any experiments…which I have been itching to dive into. To anyone who thinks I’m dead or something…..no, I’m not just busy. :D That’s it for now see y’all next month…..later.

Steamed Tapioca Cake

Ingredients

255 g (8 oz) grated tapioca
55 g (2 oz) sugar
Pinch of salt
170 g (6 oz) coarsely grated coconut (white)
Few drops of red or green food colouring

Method:

1. Peel tapioca, cut into halves lengthwise and remove the centre fibre. Grate or chop tapioca in an electric food processor till very fine.

2. Put the grated tapioca, sugar, salt and 170 g of grated white coconut in a bowl and mix well by hand. Add a few drops of red or green food colouring to half of the tapioca paste, mix well and add to the rest of the tapioca paste to make a marbling pattern.

3. Put tapioca paste in a shallow cake tin and steam for 15-20 minutes. Remove from heat. Cool completely before cutting into pieces.

Mee Goreng (Indian Style)

Ingredients:

hot chilli sauce tomato sauce
quartered tomatoes boiled
diced potatoes
bean sprouts
finely sliced cabbage
yellow noodle (oil noodle)
eggs
salt
sugar

Method:

1. Heat oil, add in tomatoes, potatoes and cabbage.

2. Next, throw in noodles and bean sprouts and fry for a short while.

3. In the center of the wok, heat oil, and put in the eggs, scramble and mix with noodles thoroughly.

4. Season with msg, salt, sugar, tomato sauce and chili sauce.

5. Served with sliced cucumber and tomato sauce.

Curry Stewed Mutton

Ingredients:

1 bowl Veg. Stewed Mutton
2 Potatoes
few pieces Curry Leaf
2 roots Serai

Seasonings:
1/2 tbsp Curry Powder
2 bowls Thick Coconut Milk
1/2 tsp Salt

Method:

1. Peel potato skin and cut into small pieces, flatten the serai.

2. Deep-fry potato till turning golden brown and let alone.

3. Quick stir-fry curry leaf and 'serai' first, after that add in curry powder, then coconut milk and cooked.

4. Add in salt, and put in stewed mutton and potato, cooked about 15 mins, to serve.