Replies

Hi Siti - actually the egg tart I had in the post below is the 'ordinary' one and not Portuguese egg tart - I had some but just realised I did not take any pictures this time. The pic here is from my 2007 trip. I think Portuguese egg tarts are slightly 'burnt' on the top and has a more creme brulee texture while the custard in the other egg tart is smoother, silkier and paler in colour. What do you think? And it would be great if you will share a picture of your Portuguese Egg Tarts. There are some pictures of both here...



And to Otaki - Hello! The beef brisket noodles are from a little shop near where I was staying in HK. I wish I can make it too....

Kolomee

I've been asked on a few occasions for my recipe for kolomee so here is a step by step for those keen to know how it's done (my way).

First slice shallots and fry them in lots of oil with a sprinkle of salt. When shallots are lightly browned and crunchy, remove them to a bowl with some of the oil. Leave some shallots in the remaining oil in the pan.

To the remaining oil in the pan, add the following: oyster sauce, dark soy, white pepper, sugar, sesame oil and water. I also add a little light sweet soy sauce which I buy from HK but if you don't have this, its ok. Boil gently to reduce slightly. Keep aside. This will form your mixing sauce; I will call it kolomee sauce from here on.

Mince chicken breast finely and marinate with light soy, white pepper, oyster sauce and sesame oil.

In a clean pan, add a few drops of oil and saute garlic and shallots till lightly browned and fragrant, add minced chicken and saute till chicken mince is brown and separated. Add finely diced dried mushrooms which have been softened by soaking in hot water. Add more of the same ingredients you marinated the chicken in and some dark soy as well and water. Simmer gently and thicken slightly with cornstarch. Put aside.

In a clean non-stick pan, make some egg omelettes and slice them finely.

Rinse the oil off the fishcakes with hot water and dry out in a pan withut oil. Slice finely and put aside.

There it's almost done now, here is a picture of all the ingredients you have prepared in the steps mentioned above. Top - Chicken and Mushroom Sauce, 2nd row - oil coated fresh egg noodles, kolomee sauce, fried shallots and a different type of flour coated fresh egg noodles. 3rd row - finely chopped spring onions and egg omelette and 4th row - fish cake and prawn sticks (optional - I just happened to buy some that day from the fish cake factory as they were amazingly fresh). All you need is some blanched chye sim (in water with a bit of oil and salt added).

To assemble, add some kolomee sauce and fried shallots into a large plate. Briefly blanch the fresh egg noodles to remove excess oil. Drain noodles thoroughly and add to the plate and mix well. Top with everything and serve with chilli oil. There you go - homestyle kolomee.

A bit time consuming due to the many ingredients but worth the effort.

In the picture above, I used oil coated fresh egg noodles and the cooking method is slightly easier than the method for cooking flour coated egg noodles. For flour coated egg noodles, lower the noodles into briskly boiling water, remove after approx 1.5/2 minutes (don't wait for water to come back to boil), drain noodles in a strainer and rinse with room temperature boiled water. Allow water in the pot to come back to briskly boiling point, lower noodles and remove after approx 1.5 mins or when water is almost boiling. Any longer and the noodles will lose their 'springiness'.

I find the flour coated noodles more challenging to cook, and now prefer to use the oil coated noodles. Oh dear, I am rambling on a bit and I hope you're all not scratching your heads with a puzzled expression. hehe - anyway, any questions just ask k.

Good luck and I would love to hear from anyone who will try give this recipe a go.

Beef Brisket Noodles

Yummmsssszzzz.. Piping hot tenderly braised beef tendon & brisket, springy egg noodles, flavourful broth and lots of chopped fresh spring onions. Eat with chilli oil with crispy bits of fried garlic, shallots and dried chilli....

And a wobbly eggy tart just emerged from the oven, with layers of crispy pastry; eaten on the streets just outside the bakery.

Back from HK

I'm back - shopped, ate, laughed, walked a lot and barely slept all 7 nights. Lots of food pics coming up but first, a handbag post.

The sales assistant (they are called Fashion Advisors in HK) was very patient and I had a lovely time going around the shop with her, playing with a so many lovely bags, while Hazel and my niece, sat on the couches reading their books.

At Pacific Place.

Closer now.

Here it is being lovingly packed, and the girls posing outside the store.

And here is the bag!!

On a packed train on the way home, I was lucky to find a seat and don't worry, the precious cargo was not on the floor, it was resting on my feet!

And here is the owner modeling the bag - you can carry it on the arm or on the shoulder.

Bye2 - it was fun to have you for a while... hehe. Enjoy your bag, Mrs 'x'!

Kolomee Sauce

Hi to Mimi and Meezah who asked for the recipe for kolomee sauce. Soon I will put up a step by step to kolomee but in the meantime the sauce consists of oyster sauce, dark soy sauce, sugar, white pepper, sesame oil, water cooked in shallot oil, and some fried shallots.

Sunday, 15th March 2009

After an entire afternoon of fun, I cooked (just managed to) a prawn pasta for everyone.

Al dente Spaghetti tossed in extra virgin olive oil, finely grated garlic, Maldon sea salt, cracked black pepper, sauteed onions and sea fresh peeled prawns.

Tasty.

Carbo's are extremely good after an advance birthday celebration.

Here's Mark and all working their way through a heaped plate of fried fish. With lime soy sauce. Again, they are all huddled around the tiny kitchen table.

Someone's birthday cupcakes which we had earlier that afternoon.

Peekabooooo...... I see you....

Lotsa happy pouty kisses - muaawaaaahs!

Happy birthday again to the birthday girl.

Weds, 17th March 2009

So we went out last night and ordered shrimp paste fried chicken, salt/pepper deep fried squid, fuzzy butter fried prawns, deep fried mashed tofu and coffee lamb. (4xs fried there).

And how many of us were there? Just 3. Women.

Best Mee Siam in the world

Almond Jelly with Longans

I can't bake and working with precise measurements fills me with dread and rebellion so most of my 'desserts' are either bought/donated or simple like this.

Make the jelly by mixing almond jelly powder with water. Bring to the boil. Cool slightly and allow to set in fridge.

Cut into any shape.

Open a tin of longans, tip into a bowl syrup and all, add jelly.

There you go, bung into the fridge and serve with lotsa ice.

It was a good excuse to use my lovely crystal footed bowl (one of a set) which is all of 18 years old, I used a melamine serving spoon as anything harder may cause scratches or chips.

Salmon Sandwiches

The salmon mayonnaise is great as a dip or in sandwiches.

Mix good quality mayonnaise, grainy mustard, dried parsley, salt and black pepper together.

Get hold of a tin of salmon - remove skin and bones (although if I were eating the sandwiches myself, I would keep the bones - they are a good source of calcium), add chopped red onion; they are really sweet but a regular onion will be ok too. Mush them up and store in fridge till needed.

Get some fresh wholemeal bread, spread salmon paste on one side, add sliced cucumber. Cut into any desired shape. Moisten a piece of kitchen paper with boiled water, cover sandwiches, seal with clingwrap and keep in fridge till guests arrive.

Easy right? No mystery, just a simple sandwich which is totally delicious.

Garnish just before serving.