Monthly Archives: October 2013

Prawn Bee Hoon Soup

Ingredients: Half packets of Bee Hoon 1 packet beansprouts A bunch of Kangkong (Water Spinach) A strip of pork tenderloin 12 fresh large prawns 2 pieces fish cake (sliced thinly) -optional 2 Tablespoons of cooking oil Soup Stock: 4 bowls … Continue reading

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Street Food Warms My Heart – Prawn Bee Hoon Soup

FOOD MADE WITH LOVE Street Food warms my heart. The key ingredient when making a great soup is the stock. Though time consuming, its worth every minute spent preparing this dish. For recipe, visit: https://flofoodventure.wordpress.com/2013/10/31/prawn-bee-hoon-soup-2/

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Deep Fried Turmeric Chicken Drumsticks

Ingredients: 2 large fresh Chicken Drumsticks (deboned) Cut into four pieces for each deboned chicken drums Marinade: Salt and Pepper to taste 2 tablespoon of turmeric powder 1 tablespoon of corn flour Method: Wrap the chicken pieces and leave to … Continue reading

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Happy Call Pan

There is no splashing of oil over high heat and I use minimal quantity of cooking oil. Mostly I used “Happy Call” pan to fry chicken pieces but make sure you do not turn the chicken until the skin has … Continue reading

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Tanyu Claypots – Must Have Cooking Utensils

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East-meets-West Cuisine (Buah Keluak Spaghetti)

East meets West Cuisine Combined the balance of the buak keluak dish with some spaghetti. The sauce from the buak keluak married and fused into the spaghetti was unbelievable magic. Bring a pot lightly salted water to boil. Add spaghetti … Continue reading

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Braised Soft Bone Pork Ribs with Bean Curd Knots

Ingredients: Half kilo soft bone pork ribs cut into medium sizes Cooking Oil Several slices of ginger Two tablespoons of minced garlic 12 pieces of bean curd knots (soak for about 10 minutes) Home made chicken stock (1 cup) 2 … Continue reading

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