Tuesday, January 26, 2016

Lotus Root Soup





Ingredients:  (To serve  6-8 people)
1kg pork ribs
2 sections of lotus root (about 450g)
1 big arrowroot (粉葛) (about 400g)
1/2 cup peanuts, washed and soaked overnight
6 red dates
1 dried squid, cut into small pieces
salt & pepper, to taste
2.5 L water
  • Wash and scrape off the skin from the lotus root.  Cut into slices.  
  • Peel the skin off the arrowroot and cut into pieces.
  • Boil a large pot of water, add in pork ribs and blanch for about 5 minutes.  Rinse the pork ribs and set aside.
  • Place 2.5L water into the pot and bring to the boil.  Add in all the ingredients except salt and pepper.  Bring to the boil again over high heat.  Then lower the heat and simmer the soup for about 3 hours.
  • Season with salt and pepper, to taste.



Wednesday, January 20, 2016

Vegetarian Sambal Tumis

Sambal



Blend together:
250g fresh red chillies, cut into pieces
7g turmeric, sliced
30g galangal, sliced
30g lemongrass, sliced
10g bunga kantan (torch ginger), sliced
1 cup water

Seasoning: (to taste)
1.5 tsp salt
1.5 tsp sugar
1 tsp mushroom seasoning
1 tbsp lime juice (optional)

5 tbsp cooking oil

  • Place water and all the ingredients into a blender and blend until fine.
  • Transfer blended ingredients into a heated frying pan and cook on low heat, stirring continuously for about 5 minutes.  Then add in cooking oil and sugar.  Cook until sambal starts to turn a deeper red.
  • Add in the rest of the seasoning.  Cook for another 15 minutes until oil separates from the chilli.
  • Transfer sambal into a clean and dry glass container.  Keep it refrigerated.


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