Hokkien Mee, which translates to “Fujian Noodle” was something I grew up with in Singapore.
Fujian is a province in China. So I suppose this dish probably could trace its origins there.
I grew up in Singapore without my parents, but with a hired “nanny” to watch over us (me and my siblings). At times, this hired “nanny” would take a break from cooking. She would assign us some money, to settle lunch on our own.
I looked forward to these occasions, because back then, I didn’t like home cooking. She wasn’t the world’s best cook. And it was always the same few dishes that came out of her kitchen.
So Hokkien Mee was something i liked to order when we had the chance to eat out. I remember the stall owner would fire up his stove, make a hell lot of noise stirring his metal spatula against his giant wok. Minutes later, a plate of steaming hot, soggy noodles would appear.
I especially loved it when the noodles are extra soggy. Because it means, extra broth. This broth is the highlight of this dish. It is bursting with all the flavors from hours of simmering stock.
As a kid, I couldn’t pinpoint as to what made the broth so delicious. It was only after reading the recipes for this dish that i discovered that the stock was made of pork, chicken and prawns.
Yup, that’s three types of meat, combined to make one stock. Can i justify further?
Singapore Hokkien Mee
Recipe taken from Rasa Malaysia
Singapore Hokkien Mee Recipe
250g Yellow Noodle
250g White thick rice vermicelli (I used dried rice vermicelli)
350g Squid (Sotong) (omitted, added sliced fishcakes instead)
200g Pork Belly (omitted)
40g Green chives
750ml Chicken stock
5g Chopped garlic
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I omitted this step)
3. Blanch dried vermicelli, fishcake and prawns in boiling water. Drain and set aside
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and blanched rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins) * Note: I had to add a bit of water as my stock wasn’t quite enough
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
I didnt grow up with this dish, but apparently Mr. Crustabakes did.
This is a chinese dish of braised pork belly in soy sauce, or also known as the “tau yew bak”.
I’ve added dried shitake mushrooms, a hard boiled egg and some beancurd puffs. Apparently, these three are the common accompaniment to this dish.
I’ve also been bloghopping to find a recipe for this. But i couldn’t settle on one.
Some required the pork to be browned in a skillet, some don’t. Some add light soy sauce, in lieu of salt.
So I’ve decided to come up with my own recipe.
A recipe scaled for one serving.
Oh, i am also linking this post to Joyce of Kitchen flavours
She happened to be hosting this month’s Little Thumbs Up event
And since this month’s event happens to be “Mushrooms”, so here i go!
Tau Yew Bak
1 egg, hardboiled
2 Tofu puffs, cut diagonally
125 grams pork belly
2 dried shitake mushrooms
Light soy sauce
Dark soy sauce
half of a whole garlic
half a star anise
1/8 tsp five spice powder
500 ml of water
1. Using a little oil, brown the pork belly on all sides. Rub some dark soy sauce over the browned pork belly
2. Bring the water to boil. Add garlic, 5 spice powder, clove and anise seed
3. Add the pork belly, and the shitake mushrooms, let it simmer for 1 hour, or till the meat turns tender.
4. Add the light soy sauce and sugar to taste, and the dark soy sauce for color
4. Add the egg, tofu puffs, simmer for another 15 minutes.
5. Serve with white rice
Lots of cakes out there claim to be sugar free.
But they are laden with synthetic sugar.
I’ve seen cakes that claim to be refined sugar free.
But they are laden with a whole party of unrefined sugar.
This cake however is wholly Sugar Free.
It relies wholly on bananas and raisins to its sweetness.
Perfect for my 10 month old baby Crusta.
Yup, she is still not allowed sugar. Refined, or not refined.
My poor baby.
So till you hit your 12 month mark,
and are finally allowed a moderate amount of sugar
here is something to tide you over.
Sugar Free Banana Bread with Raisins
Makes 2 large muffins
20 grams organic raisins, chopped
40 grams boiling water
40 grams whole wheat flour
12 grams All purpose flour
1/4 tsp organic/natural baking powder
28 grams olive oil
125 grams (about 1) banana
1 egg yolk
Pour the boiling water onto the chopped raisins, set aside for half hour
preheat oven to 180 degree celcius, Grease and line the muffin tins.
Sift whole wheat, all purpose flour with the baking powder.
Drain the raisins, reserving the liquid.
Put the olive oil, banana and 12 grams of the steeped raisin water in a food processor. Process till smooth.
Pour the processed banana mixture onto the flour mixture and mix till well combined.
Add the chopped raisins and pour the batter onto awaiting muffin tins.
It’s an Egg-citing day for me today,
Because i successly:
1. Poached an egg
2. Made hollandaise sauce.
For tips and instructions to make these two, i refer to KitchenRiffs, here
As mentioned in my previous post, i am attempting to employ my gas stove more instead of my power draining oven.
This cupcake here, is a strawberry fanta flavoured steamed cupcake.
As with butter cakes, the surface of this cake is supposed to “break open”, indicating that the cake has fully risen.
I love how the strawberry fanta imparts the pretty pink colour.
Not to mention a slightly strawberry flavour.
Fanta Steamed Cupcakes
200 grams sugar
275 grams AP flour
1/4 tsp salt
1/2 tsp baking powder
50 grams thick coconut milk
Some shredded chocolate
Sift flour, baking powder, and salt into a bowl, set aside
Beat eggs till pale and fluffy (about 10 mins)
Fold in the sifted flour alternately with the fanta and coconut milk
Pour onto cupcake molds which have been prelined.
Sprinkle chocolate over the cupcakes
Lower cupcakes into a pre-heated steamer, and heat with high heat for about 10 minutes.
I don’t even know how to title it.
It has cream cheese in it.
It has white chocolate,
It has butter.
Yet it’s not exactly a cheesecake,
nor is it a buttercake,
and definitely not a blondie.
Oh, and did i mention that it was steamed, not baked?
But if i were to have a go at this cake,
I would say this is a cake between a sponge and a butter cake.
It’s light and soft, yet it’s “bulky”.
It’s sweet, but not sponge-cake sweet.
Its rich, but not buttery cake rich.
Oh well, whatever the case, i think it’s a pretty good cake, considering that it’s steamed.
Which brings me to another point.
Admist rising electrical bills (Having a baby really jacks up your bills!), and a full force electrical oven which drains 2200 watts each time i fire it, I decided that i should steam more often and bake less.
So here it is!
Steamed cheesecake with white chocolate
Taken from Cake Kukus (Sedap)
(Makes 5 cupcake size)
38 grams cream cheese (double boiled till melted)
4 egg yolks
2 egg whites
63 grams sugar
1/8 tsp salt
63 gram AP flour
10 gram milk powder
1/4 tsp baking powder
50 grams butter, melted
38 grams white chocolate (melted with butter)
Beat eggs, sugar and salt till light and fluffy. Add melted cream cheese, mix till well combined.
Fold in flour, milk powder and baking powder
Add melted butter and white chocolate slowly, and fold till evenly mixed
Pour into cupcake tins that have been lined with greased baking paper.
Steam for 30 minutes or till cooked.
“Rojak” which is Malay for “mixture”, is a salad dish of vegetables and fruits.
It seems to me that some countries have their own versions of “Rojak”. . I’ve heard of the Singapore Rojak, the Indian Rojak and the Indonesian Rujak (Notice the different spelling here?)
While being completely ignorant about the Indian Rojak, I do think there is a fair resemblance between the Singapore and the Indonesian Rujak i both grew up with.
Both of them came served with a thick, dark, sweet sauce which looks like this:
The sauce for the singapore rojak however, is more pungent. The indonesian rujak sauce is milder, sweeter, and spicier.
The three main ingredients in both rojaks are the same. Shrimp paste, palm sugar, and tamarind and sometimes chilli.
I guess you can play around with the proportions and come up with your own recipe that suit to your personal taste.
Sauces aside, we come to the “bulk” of the rojak
You can pretty much use every “dry” fruit, such as green apples, rose apples, jicama, under ripe mangoes … etc
But unlike the Indonesian rujak which use only fruits, its singapore cousin likes to add a bit of fried beancurd and youtiao in it. Nothing to complain about. It’s great!
Not forgetting the ground peanuts, which again, the Indonesian rujak lack of.
Toss your choice of fruits, fried stuff, peanuts in a bowl, with your sauce, and your rojak is ready to serve.
And dont forget your skewers !
Here are the list of choices you can choose to add form
1 tsp of shrimp paste (belacan)
2 tbs tamarind (mixed with a bit of water to “dissolve the flesh”, discard seed)
one block of palm sugar
Mix all ingredients for the sauce, and bring it to a boil over low heat. Keep stirring till it gets syrupy. Off heat, set aside to cool, and drizzle over the “bulk”