Monthly Archives: November 2014

Sio Bee Version 2

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

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

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

Introduction: MaicarĀ  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)

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

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

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