Monthly Archives: November 2014

Sio Bee Version 2

Posted on November 30, 2014 by

Ingredients: 1 packet Shanghai Suikow Pastry (about 20 pieces) 1 bowl of fish meat 2 bowls minced pork (with more fats) 2 tablespoons fresh water chestnut (minced) 1 teaspoon Sesame Oil Grounded pepper Method: Place all the ingredients in a … Continue reading →

Posted in Dim Sum Licious

Sio Bee Using Wanton Wrapper Version 1

Posted on November 30, 2014 by

Introduction: After some research, I have discovered that Sio Bee is actually wrapped with pork stuffings whereas Siew Mai on the other hand is wrapped with pork and shrimps stuffings though both are steamed. Sio Bee is Kuching Siew Mai. … Continue reading →

Posted in Dim Sum Licious

Pan Fried Batang Fish with Sauce

Posted on November 28, 2014 by

Ingredients: 2 pieces fresh Batang Fish Sliced thinly a few stalks of scallions and one large fresh red chilli. Include a few slices of old ginger roots. Sauce Mixture: 4 tablespoons Superior Light Soy Sauce 1 tablespoon Superior Dark Soy … Continue reading →

Posted in Recipe by Category - Fish

Chicken Macaroni Soup

Posted on November 27, 2014 by

Introduction: Maicar  Macaroni is made of 100 percent durum wheat semolina. The durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. This is then ground into flour and used to make … Continue reading →

Posted in Soupalicious

Kueh Pie Tee (Simplified Version)

Posted on November 27, 2014 by

Introduction: Serving Kueh Pie Tee as breakfast for Chinese New Year has been my family practice for years. These days, I prepared this dish quite often. Had a strong craving for these Kueh Pie Tee recently and in order to … Continue reading →

Posted in Peranakan/Nyonya Cuisines

Vegetarian Bee Hoon

Posted on November 26, 2014 by

Serving for 2 to 3 Ingredients: Half packet of Bee Hoon (Vermicelli) 1 small packet Black Fungus (soaked and trimmed) 1 packet sweet bean curd stick(cut into strips) Half Green Round Cabbage (trimmed) 2 small carrots (shredded) 1.1/2 to 2 … Continue reading →

Posted in Recipe by Category - Vermicelli

White Clams in Sambal Sauce

Posted on November 26, 2014 by

Introduction: White clams shown in this post is a major seafood export for Vietnam. It is easily recognized by the white shell and dark black streaks covering one of the side edges which looked as though it had been dipped … Continue reading →

Posted in Recipe by Category - Clams