Wednesday, 22 October 2014

Mee Goreng

Wish a Happy Dewali to all my Hindu readers.

I had a sudden urge to eat Mee Goreng and decided to cook a plate for myself.  These days, getting a plate of good and cheap Mee Goreng is near impossible.

I recalled during my younger days, Mee Goreng has traces of minced meat but these days, it seems to be just a plate of noodle with tomatoes or if you are lucky, a little beancurd or potato.

Few months back, I recalled my sister complaining that she paid S$6 for a plate of meatless mee goreng and was totally flabbergasted.

With high rental (blame the landlord) and high transport cost (blame the toll fee and our oil taxes), vendors have found valid reasons to increase price.  

Have you check out the Roti Prata pricing?  Crazy to pay that much for just a piece of dough with no meat.  

Well enough of the inflation talk, as it was a wet day, I didn't bother to go to the market to get minced meat and made do with just prawns, do you think my Mee Goreng pass the test?

Findings: Next time I will not add in the tomatoes so early as it "disappeared" into the noodle.   Luckily, instinct told me not to prepare a full recipe of sambal as I still have half a bowl of sambal left, so I am going to freeze it and be able to whip out such dish quickly for my next round of craving.

What you need:

3 tbsp tomato sauce
2 tbsp light soya sauce
1 red chilli, sliced
2 potatoes, cut into cubes

1 small onion, sliced finely
3 tomatoes, cut into wedges
150g cabbage, cut into 2" strip
200g beansprout
1 pcs beancurd, cube into small cube
580g fresh yellow noddle
2 eggs (which I forgotten to add)
Light soya sauce
2 tbsp shallots (I also forgotten to add)
small limes

Rempah for noodle


113g small onion
25g dried chillies
2 cloves garlic
9g belachan

1/2 tbsp sugar
1/2 tsp salt

Oil for frying rempah
30g dried anchovies


Heat wok with oil and fry dried anchovies until crispy.  Remove, drain and pound coarsely.

In a clean wok, add oil and fry rempah until if turn fragrant and deep red.  Season with salt and sugar.  Add in the pounded anchovies and set aside.

Heat wok and add in oil and fry potatoes until cooked.  

Add in beancurd and fry until golden brown.  Remove.

Heat wok and add oil to fry onion until it is soft.

Toss in the tomatoes, cabbage, potatoes and beancurd.  Mix well.

Add in noddles and beansprout and stir until combined.

Add (A) and mixed well.

Push noddle aside and add in 2 tbsp oil and scramble eggs with a dash of soya sauce.

Mix egg and noodles together.

Add rempah (accordingly to your taste) and mix well on high heat for 1 min.  

Serve with fried shallots and lime.

How as your holiday?  Totally love today as the weather is really good to be home bound.


Monday, 20 October 2014

Thai Acacia Omelette ไข่เจียวชะอม Khai Jeow Cha Om

It is really nice to go wet market with someone as knowledgeable as Alan from Travelling Foodie.   Despite me being much older, I am like a baby with zero knowledge on a lot of fruits and vegetable available in Tekka Market.

We were on our last stop when he spotted Acacia.  I guess this herb is only available in either Golden Mile Complex or Tekka Market.   Alan was waving the bunch of Acacia and saying it doesn't smell nice but taste really good but my sense of smell was already numbed by the mutton, beef and seafood and thus I couldn't detect.  

After coming home, and giving this a good rinse, I can detect a not so pleasant smell from this herb, as what Alan said, it smells like petai.  It is not the pungent smell of Rue.  Personally I think it has a milder scent of petai.

For more information on Acacia, I suggest you hop over to Alan's blog as he gave a really comprehensive information on this dish Thai Acacia Omelette ไข่เจียวชะอม Khai Jeow Cha Om.  

Findings: I was a little worried that my kids don't like it as they don't like petai.  Surprisingly, after cooking, the smell totally evaporated.  The additional of onion gives it a sweet taste to it.

Overall, my family enjoyed this alot.

Guess if I ever visit Tekka market, this will be the herb that I will look out for.  

Today's adventure is really fun.  I gained so much knowledge learning from Alan.  Thanks for bringing me out. :)  and sharing with me this wonderful recipe.

What you need:

2 bunches of Cha Om
5 eggs
1 onion, sliced thinly
1 red chilli, sliced thinly
1 tbsp fish sauce
1 pinch of salt
1 pinch of sugar
1 tbsp cooking oil


Pluck out only the leaves and tender shoots.  (beware of thorns)  Wash well and drained.

Crack eggs into a bowl and add in fish sauce, salt and sugar.  Beat to combine.  Add in the Cha Om leaves and mix well.

Heat wok until very hot, add oil and sautee onion until soft.

Add in egg mixture and swirl pan round to even out the egg.

Scatter cut chillies.

Cook until golden brown and flip over and cook the other side until golden.

Using the spatula, cut the omelette into quarters.  

Serve hot with rice.


Thursday, 16 October 2014

Soya Sauce Chicken 酱油鸡

Though Soya Sauce Chicken is not a hot favourite with my hubby or the kids as they like Roasted Chicken much more.  So being the minority, I hardly get to eat this.

My favourite Soya Sauce Chicken is from either Upper Cross Street or from Toa Payoh and they are getting more and more expensive by the months.

Initially I thought this is hard to achieve at home and after researching on this, I decided to give it a shot.

I don't buy whole chicken as I can't handle them.  Putting my hand inside a chicken to ensure it is clean, is not really my cup of tea.  So chicken thigh is what my family had to make do with.

Findings: I have modified the recipe from the source recipe as I find that it simply cannot achieve what I visualized a Soya Sauce Chicken to be and I am glad that I did it.

That is why cooking is much more forgiving than baking.

Am so happy that hubby and kid said it is nice.  I too think I didn't do too badly.

What you need:

3 big chicken thighs
6 slices of ginger
3 clove garlic
10g rock sugar (adjust accordingly later)
10 tbsp of light soya sauce
2 tbsp of dark soya sauce


Wash chicken.  Drained.

Heat a wok until very hot and add in 2 tbsp of oil.

Add ginger, garlic and chicken.

Sear the chicken until the skin turned yellow.

Add in rock sugar, soya sauces and water.  Water should cover the chicken.

Now bring to a boil and then lower down to simmer.  Turning the chicken every 5 mins.

After 20 mins, turn off heat.  Let the chicken sit in the sauce for an hour.

Turn on the heat again and lower to a simmer, and continue to drench the chicken with the sauce for about another 20 mins and cooked.