Laksa

There is no love sincerer than the love of food
~ Geoffrey Neighor

Rachel gave us a box of Laksa paste and premixes which they brought for us all the way from Singapore. This was what is rightfully called Laksa Lemak because there are many varieties of Laksa. This version of Laksa is of Peranakan origin, that is, born of the intermarriage of Chinese and Malay cultures.

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Laksa lemak, also known as nonya laksa, is a type of laksa served in a rich coconut gravy. The presence of the coconut cream (the pressed “milk” of the grated flesh of a fresh coconut) which adds a distinctive richness to the dish. Laksa is traditionally garnished with laksa leaf, also known as Vietnamese coriander or Vietnamese mint.

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Here are the ingredients we use to prepare the Laksa for lunch.

Ingredient (3).0The Laksa box contained four pouches:(1) the Laksa Premix,
(2) the Laksa Paste,
(3) Sambal Chili and
(4) Dried Laksa Leaves.
Ingredient (2).0For noodles, we use the shanghai thin noodles.
Ingredient (1).0We also had some fried beancurd (tofu-pok).
Ingredient (4).0For meat, we use fishballs and prawns. Cilantro is used to garnish the dish.

The Laksa can be used to make two-three servings. (more…)

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Buns, Buns, Buns and Buns

Warm food, warm friendships.
~ Czech Proverb

Polly and Xiao Qin came by this morning to make the buns Ben & I blogged earlier. We made two batches of buns and experimented with four different type of fillings. Polly brought her own (stir-fried) minced pork and Xiao Qin brought some peanut butter. I still had some pulled pork leftover and I also bought some lotus paste from the Great One Supermarket.

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I had the dough prepared the night before. So, we started off immediate filling the dough. Polly and Xiao Qin did the filling for almost all the buns while I played paparazzi. It was pretty hard work as it took almost 1 hour to fill 24 buns. We baked the buns in two different batches.

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Sticky Rice

All happiness depends upon a leisurely breakfast
~ John Gunther .

We had sticky rice for dinner today. Both Arkensen and Nanzaro said that they love this a lot because it’s tasty. I think that it not only tastes good, it looks good too.

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The main ingredients for this dish are glutinous rice, Chinese sausage, shitake mushrooms, dried shrimp, shallots and garlic. Suanne got this recipe originally from her younger sister. Here are the before and after preparation shots of the ingredients:

For serving of 4:

  • 4 Chinese sausages, diced
  • 4 dried shiitake mushrooms, reconstituted, diced
  • a small handful of dried shrimps, soaked and chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced

Sauce:

  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce

The above ingredients are just an estimates. You can always adjust the amount to your own preference.

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(more…)

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