Cheaters’ Satay and Peanut Sauce

I think a better texture is achieved when this is cooked over the grill, though the oven gives an alternative for rainy days.

Ingredients

Satay
4lbs lean meat of choice
1 1/2 cup chopped shallots
1/2 cup chopped garlic
1/2 cup chopped ginger
1/3 cup corriander powder
1/4 cup tumeric powder
1/4 cup cumin powder
1/4 cup cooking oil
1/4 cup brown sugar
1/4 cup fish sauce

bamboo skewers

Cheaters Satay Peanut Sauce
2 cups peanut butter
1/4 cup assam juice or lemon juice
2tbsp chilli sambal (adjust to taste)
1/4 cup crushed peanuts

To Do:
1. Combine all ingredients and leave to marinate at least a day.
2. Skewer meat chunks onto skewers.
3. Grill over MED BBQ, or Bake at 350F for 20min then Broil on HI for 10min.
4. Serve hot with peanut sauce, sliced cucumbers, red onions and pineapple chunks.

Slow Cooked Beef Stew with Whipped Potatoes

Ingredients

Slow Cooker Beef Stew
2lbs cubed beef sirlion
2 medium potatoes, cubed
2 medium carrots, cubed
4 stalks celery
2tbsp chopped garlic
3tbsp oyster sauce
1 cup water
salt to taste
2 tbsp corn starch with 5tbsp water

Whipped Potatoes
4 large potatoes, skinned and cubed
1 cup sharp chedder cheese

To Do:
1. Put all beef stew ingredients into slow cooker, cook on MED overnight.
2. When tender, thicken sauce by adding corn starch mixture.
3. Separately for whipped potatoes, boil potatoes till fork tender.
4. When cooked, whip up in mixer and add in cheddar.
5. Assemble stew with potatoes, serve hot.

Green Tea Ice-cream with Azuki Bean Paste

Ingredients

Macha Ice Cream
5 eggs
2 cups heavy cream
1 cup half and half
1/3 cup sugar
2tbsp green tea powder*

Azuki Bean Paste
1 cup Azuki Beans (aka Red beans)
3/4 cup sugar
pinch of salt
water

To Do:
1. Bring cream, milk and salt to a bare simmer.
2. Combine eggs, macha powder and sugar.
3. Tamper egg mixture with cream mixture, 1 cup at a time.
4. When half of cream mixture is used, transfer egg mixture back into pot.
5. Stir consistently till the custard thickens and coats the back of a wooden spoon.
6. Strain mixture, and chill thoroughly.
7. Apply to ice cream maker, following its instructions accordingly.
8. Separately, cook red beans in a pot of boiling water.
9. Remove from heat when beans begin to split. Drain water away.
10. Place beans in a blender, add sugar.
11. Blend till desired consistency, adding water if necessary.
12. Assemble and serve with ice-cream.

* Add more macha powder according to taste.

Fried Hokkien Mee

Ingredients
1lb yellow noodles*
2cups bean sprouts
3 stalks green onion
1cup sliced pork sirlion
1cup cut squid
1/2 cup shelled large shrimp
2 eggs
4tbsp cooking oil
1tbsp chopped garlic
3cups pork stock

To Do:
1. Heat 2tbsp oil, and scramble eggs.
2. Add oil, saute garlic. When fragrant, add pork, squid and shrimp.
3. Add bean sprouts and green onion.
4. When veggies begin to tender, add yellow noodles. Mix well.
5. Add stock. Bring to boil, then reduce heat.
6. When desired consistency is achieved, remove from heat.
7. Served hot with sambal chilli and halved lime.

* Typically a combination of yellow noodle and thick rice noodles is used.

Stir Fry Kway Teow

From Teo’s Corner Zi-Char on Bear Loop, MHAFB!
More correctly called “Sup Kum Hor Fun”

Ingredients
1/2lb thick flat rice noodles
2tbsp dark soya sauce
1tsp fish sauce
3tbsp cooking oil

2tbsp cooking oil
1tbsp garlice
1/2 cup yu choy
1 cup sliced pork or beef*

Combine-
2tbsp tapioca starch + 1/4 cup water
2tbsp oyster sauce
1tbsp soya sauce

To Do:
1. Heat cooking oil, fry rice noodles for 1min.
2. Add dark soya sauce and fish sauce.
3. Remove when fully coated and slightly caramalised.
4. Heat oil and saute garlic.
5. Add meat. When fully cooked, add vegetables.
6. Add tapioca starch mixture, cook till translucent.
7. Pour over rice noodles and serve hot.

* Meat may be substituted with seafood of choice.

Kampong Teo Fish Porridge

An Ode to Stangee Place Fish Porridge.

Ingredients
1lb Red Snapper
1tbsp grated ginger
2tbsp sesame oil
2tbsp soy sauce

2 cups cooked overnight rice*
4 cups water

To Do:
1. Marinate fish with ginger, sesame oil and soya sauce. Leave aside for 30mins.
2. Cook rice with water till the desired texture is achieved.
3. Add fish and marinate. Remove from heat when fish is cooked.
4. Garnish with fried shallots, scallions and coriander.

* I use a mixture of long grain rice with brown rice and glutinous rice.