Herbal soup with prawns

I first tasted this soup in one of the Chinese restuarant in Suntec.

I used Si Shen tang soup pack and add prawns and some chinese wine in it.

The prawns should not be cooked for too long.

Teh Halia

I literally get addicted to teh halia the first time i drink it, so when i could find it in the supermarket I was very happy.

Unfortunately the powdered version isnt as sweet and spicy (strong) as the coffeeshop version so I have mixed it with ginger powder drink (which was neglected in my family for quite some time). The end result? Wonderful!

It might be too sweet for some of you.

I tasted ginger milk (ginger with milk) in one of the spa resort in Indonesia (Javana Spa) and I was also hook to the drink.

Coleslaw with Kraft's coleslaw cream

I gave up making coleslaw cream from scratch as it didnt give me the taste i want. Hence i have used Kraft's coleslaw cream instead. (it is relatively new in the market as a few years ago, i didnt see it in supermarket shelf)

Ingredients : shredded cabbage, red onions (sliced), shredded carrots, some black pepper and coleslaw cream.

For variation, you can add thousand island sauce with some SinSin garlic chilli sauce or use Heinz English Salad cream.

For those who are looking for more asthetic coleslaw, use some red cabbage and/or some red chillies and/or corianders.

Black pepper prawns

I am actually more familar with sambal orlek prawns, which you can find in Soup Restuarant. They use Kee's sambal orlek sauce.

This black pepper prawns use a made-in sarawak black pepper sauce. I just need to stir-fry prawns with some butter and oil until the shells turn crispy red and pour black pepper sauce over. The butter gives a rich taste to the black pepper

If you do not have black pepper sauce, sautee the prawn with a some butter and some oil, when the prawns are cooked and the shells turn crispy, add enough black pepper and a little corn starch and it is done.

Sweet potato soup with chendol cubes

Just when I am about to write this, my father commented that the soup is too dark! *LOL*

The brown sugar is from Malacca which tells why the sugar is exceptionally black.

I first fall in love with the chendol cubes when my mum first made this dessert. It is S$1.20 from the market and comes with multi-color. It reminds me of gemstone and thus making this dessert very attractive. The cubes are actually tapioca flour that has been colored and mould into cubes.

I used Japanese sweet potatoes and surprisingly tastes soft and good.

I love brown sugar, love it in ondeh-ondeh, love it in putu-piring, love it in brown sugar mochi and also love it in tang yuan 汤圆. I also love chendol from Malacca.

Fried Bee Hoon

Ingredients : Bee hoon (soak and use hot water to soak for a while and drained)

Vegetables : Bean sprouts, shredded cabbage, shredded carrots & chye sum

Others : minced garlic, chicken broth, pepper, soya sauce, dark soya sauce and fried shallots

Direction : fry minced garlic in oil until it turn crispy and a little brown, add vegetables into it and fry under low fire and cover with wok.

When the vegetables are 3/4 cooked put in bee hoon, chicken broth, soya sauce, dark soya sauce, pepper and stir-fry until it is evenly cooked. Lastly add fried shallot to bee hoon

My portion of vegetables to bee hoon is often 2:1, so that the vegetables will be more than carbohydrate.

Dark soya sauce is used to add color to the pale beehoon.

In addition, to add meat in, I will use chicken satay sausage.

Beef stew

Ingredients :

Beef (cubed, marinade with little salt and tumeric powder)

carrots, potatoes and onions (cube)

garlic (minced)

Use a pot, add garlic and stir fry for a while using medium fire and add beef and stir fry until the beef is half cooked. Scope out the beef and put on a separate bowl.

Add carrots, potatoes and onions and stir fry for a minute, add enough water to cover the vegetables and let it boil under medium fire.

Add beef cube, black pepper, a teaspoon of oyster sauce, a little black soya sauce, a little tumeric powder, one or two teaspoon of corn flour. Red wine is optional.

Let the vegetables boil under low fire until it is cooked and turned soft and add in the beef into it. Let it simmer until the beef is cooked. Do not overcook the beef. Add salt to taste.

(if the gravy is not thick enough add in more cornflour and stir slowly into stew)

You can substitute chicken for the beef, preparation will be the same.