Rice
Use it to: Clean the inside of a vase or a thin-necked bottle. Fill three quarters of the vessel with warm water and add a tablespoon of uncooked rice. Cup your hand over the opening, shake vigorously, and rinse.
White Bread and Ketchup
Use white bread to: Dust an oil painting. Gently dab a slice of white bread over the surface to pick up dirt and grime.
Use ketchup to: Remove tarnish from copper and brass cookware. Squeeze ketchup onto a cloth and rub it on pots and pans. They should go back to their coppery color in minutes. Rinse with warm water and dry with a towel.
Wednesday, June 10, 2009
Sunday, May 17, 2009
Kenny Chan from Malacca & Babi Pongteh Recipe
It was only recently that I discovered that I was related ( by marriage ) to the cross-dressing Peranakan stage actor and Master chef Kenny Chan. He has just opened a Peranakan restaurant in Malacca called Kapitan House. The address is 71 / 73 Jalan Melaka Tel 606 2826 525. Kenny also produces and sells ready-to-use rempahs like Babi Pongteh; Garam Assam and Nonya Sambal. They are all excellent and so easy to use. Unfortunately it is only available at limited outlets in Singapore; one of which is the kueh chang shop in Katong called Kim Choo. His Babi Pongteh Sauce is excellent and so easy to use in a crock pot. Use one kg of pork ribs and one pig's trotter chopped up. Add one bottle of Kenny's Babi Pongteh sauce. Using the sauce bottle add 2 equivalent portions of water. Add some bamboo shoot cut into bite-sized pieces and some black mushrooms cut into half. Cook this for 8-10 hours in the crock pot.....YUM!
Thursday, April 30, 2009
Friday, April 17, 2009
Nonya Fried Seafood Noodles
Nonya Fried Seafood Noodles
( Serves 4 )
Ingredients
1 lb ( 500 gms )Yellow Egg Noodles; blanched with hot water and drained
( cook one box of spaghetti if yellow noodles are not available)
½ lb ( 250gms) Shrimp with shells and heads on
1 fish cake; can be replaced with calamari chopped shredded
5-6 stalks of any leafy vegetable chopped into bite sized pieces
¼ lb ( 100gms ) bean sprouts
4-5 cloves of garlic chopped fine
1 tablespoon tau cheo
2 Eggs fried omelette style and shredded
Cilantro and shredded green onions and red chilli for garnish
Shrimp stock
Remove heads and shells from shrimp. Place heads and shells into a small pot add one cup of water and a chicken cube and bring to a boil. Keep aside for use later.
Method
Fry garlic till fragrant; add chopped up shrimp and vegetables. Fry till shrimps turn red ; add sliced fish cake or calamari. Add one tablespoon of tau cheo. Fry for a minute and add blanched noodles. Stir all the ingredients with the noodles till well mixed. Add shrimp stock and stir well. If not salty enough add light soy sauce. Add bean sprouts and fry for a further 30 seconds.
Pour out onto a large serving plate ; garnish with cilantro , green onions, red chilli and shredded omellete
( Serves 4 )
Ingredients
1 lb ( 500 gms )Yellow Egg Noodles; blanched with hot water and drained
( cook one box of spaghetti if yellow noodles are not available)
½ lb ( 250gms) Shrimp with shells and heads on
1 fish cake; can be replaced with calamari chopped shredded
5-6 stalks of any leafy vegetable chopped into bite sized pieces
¼ lb ( 100gms ) bean sprouts
4-5 cloves of garlic chopped fine
1 tablespoon tau cheo
2 Eggs fried omelette style and shredded
Cilantro and shredded green onions and red chilli for garnish
Shrimp stock
Remove heads and shells from shrimp. Place heads and shells into a small pot add one cup of water and a chicken cube and bring to a boil. Keep aside for use later.
Method
Fry garlic till fragrant; add chopped up shrimp and vegetables. Fry till shrimps turn red ; add sliced fish cake or calamari. Add one tablespoon of tau cheo. Fry for a minute and add blanched noodles. Stir all the ingredients with the noodles till well mixed. Add shrimp stock and stir well. If not salty enough add light soy sauce. Add bean sprouts and fry for a further 30 seconds.
Pour out onto a large serving plate ; garnish with cilantro , green onions, red chilli and shredded omellete
Monday, April 6, 2009
Butter Cake Recipe
BUTTER CAKE
Prep Time: 20 min
Cook Time: 23 min
Oven Temp: 350 F
Ingredients
· 2 cup(s) all-purpose flour
· 2 teaspoon(s) baking powder
· 1/4 teaspoon(s) salt
· 3/4 cup(s) whole milk
· 1 1/2 teaspoon(s) vanilla extract
· 1 1/4 cup(s) sugar
· 3/4 cup(s) butter or margarine, softened
· 3 large eggs
Directions
· 1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pan(s) with flour.
· 2. On waxed paper, combine flour, baking powder, and salt. In cup, mix milk and vanilla; set aside.
· 3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
· 4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally. 5. Pour batter into prepared pan(s). Bake 40 to 45 minutes for 13" by 9" cake, 23 to 25 minutes for 8- and 9-inch layers, or until toothpick inserted in center of cake comes out clean. Cool in the pan(s) on wire rack 10 minutes. With knife, loosen side of cake(s) from pan(s); invert onto wire rack to cool completely
Prep Time: 20 min
Cook Time: 23 min
Oven Temp: 350 F
Ingredients
· 2 cup(s) all-purpose flour
· 2 teaspoon(s) baking powder
· 1/4 teaspoon(s) salt
· 3/4 cup(s) whole milk
· 1 1/2 teaspoon(s) vanilla extract
· 1 1/4 cup(s) sugar
· 3/4 cup(s) butter or margarine, softened
· 3 large eggs
Directions
· 1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan, or three 8-inch round or two 9-inch round cake pans. Dust pan(s) with flour.
· 2. On waxed paper, combine flour, baking powder, and salt. In cup, mix milk and vanilla; set aside.
· 3. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
· 4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally. 5. Pour batter into prepared pan(s). Bake 40 to 45 minutes for 13" by 9" cake, 23 to 25 minutes for 8- and 9-inch layers, or until toothpick inserted in center of cake comes out clean. Cool in the pan(s) on wire rack 10 minutes. With knife, loosen side of cake(s) from pan(s); invert onto wire rack to cool completely
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