Tuesday, 15 June 2010

Mee Bakso

Serves 2-3


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


3 tablespoons vegetable oil


Indonesian chili sauce

Sweet soya sauce


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.

Sunday, 6 June 2010

Egg Toast

Makes 5 - 6 slices

This was yet another of my childhood favourite breakfast.

It is very similar to French toast.

But we don't have it sweet but in fact I do eat

it with chili sauce. Kids..But I still do it till now.:)


2 large eggs

Pinch of salt

5-6 slices of white bread

Vegetable oil


1. Beat eggs and salt together in a shallow bowl.

2. Heat oil a non stick frying pan on medium heat.

Drizzle oil a teaspoon of oil for 1-2 slices of bread.

3. Evenly coat each slice of bread gently

with egg mixture on each side.

4. Slowly place coated bread into middle of pan.

Cook for 15 - 30 seconds on each side till golden brown.

5. Repeat step till all egg mixture is finished.

6. Place onto paper towel to soak extra oil before serving.

Wild Rocket Tagliatelle

Serves 2


A handful of wild rockets

250g Tagliatelle (Pre boiled)

2 cloves garlic (chopped)

Shaved Parmesan cheese

Dried chili flakes

2-3 tablespoons Olive oil



1. Heat up olive oil in a shallow pan and brown garlic

for 1 minute over medium heat.

2. Toss in the rockets and stir till slightly wilted.

3. Add in the pasta and a dash of dried chili

and combine and season very well.

Check if the pasta needs extra Olive oil.

4. Cook pasta for 1 minute and serve hot on plate.

Top with shaved Parmesan ans serve.

Stir Fried Prawns and Enoki Mushrooms


6 medium glass prawns (deshelled tails intact)

2 stalks Enoki mushrooms (trim ends)

4 stalks of Bak Choy (cut lengthwise)

1 small carrot (cut lengthwise)

1 medium onion (sliced)

2 cloves garlic (chopped)

1 tablespoon light soya sauce

Dash of white pepper


Vegetable oil


1. Heat oil in a wok and fry garlic,

onions and carrots for 1- 2 minutes.

2. Throw in the prawns stir

well till it starts turning red.

3. Stir in the mushrooms and bak choy,

season well with light soya sauce, pepper ans salt.

4. Stir till combine for 30 seconds,

turn off heat and serve hot.

Prawn & Spring onion omelette


4 medium glass prawns(deshelled and cut into three)

2 eggs

1 stalk spring onions (chopped)

1 small red onion (sliced)

1 garlic (chopped)

White Pepper

1 tablespoon vegetable oil


1. Mix and beat all ingredients in a bowl and season well.

2. Heat oil in a non stick frying pan on high heat.

3. Gently pour in mixture and spread it evenly.

Turn down heat to medium.

4. Cook for 30 seconds till golden brown

and flip gently cook for another 30 seconds.

5. Take a round serving plate and place onto pan face down.

Flip slowly so omelette gently sit onto plate.