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Red Pepper Goulash

Polow (Persian Rice)
JUNE 2009
Barbecue Chicken Wings
In a shallow glass bowl combine the soy sauce,
dark soy sauce, sesame oil, oyster sauce, garlic
powder, onion powder, ground black pepper and
dried basil. Mix together. Add chicken wings, cover
and refrigerate overnight. Stir together again the
next day.

Lightly oil grill and preheat to high heat.

Remove wings from marinade and discard
remaining marinade. Grill chicken wings over
preheated grill for 8 to 12 minutes each side, or until
cooked through and juices run clear.
Beef Rendang
3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch whole nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste
Heat the coconut in a dry wok, stirring continuously
until golden brown. Set aside to cool.

Using a blender or a food processor, blend the
shallots, garlic, chilies, ginger, and lemon grass to a
thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a
few minutes. Add the ground coriander, fennel,
cumin and nutmeg; cook for 3 to 4 minutes, stirring
continuously. Add beef; cook over a medium heat for
a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick,
coconut milk , and water. Bring to a boil, lower heat,
and simmer until most of the liquid has gone and the
meat is tender (about 1 hour). Season with salt to
2 eggs
50g bean sprouts
2 tablespoons ghee (for sauteing)
1kg kuey teow (washed & drained)
500g cockles (boiled & shells removed)
50g mustard greens / sawi (shredded)
5 tablespoons sweet soya sauce
2 tablespoons oyster sauce
4 tablespoons chili paste
2 red chillies (sliced)
30g spring onions (shredded)
a little water
Salt to taste
Heat the oil and stir-fry the ground ingredients till
the aroma rises.
3 shallots
5 cloves garlic
2cm piece young ginger
2cm piece dried shrimp paste

Add in the oyster sauce, chili paste, cockles and

Stir in a little water and let it boil.

Add in salt, mustard greens, kuey teow , soya sauce
and bean sprouts. Fry till the mustard greens are

Dish up, then garnish with spring onions and chillies.
Stir-Fry Pork
250g dried rice noodles
2 tablespoons peanut oil
500g stir-fry pork strips
1 lime, juiced
2 tablespoons kecap manis
1 tablespoon white sugar
2 large brown onions, cut into wedges
2 long red chillies, deseeded, thinly sliced
1 bunch baby bok choy, leaves separated, stems
lime wedges, to serve
Cook noodles following packet directions. Drain and
set aside.

Meanwhile, heat a wok over high heat until hot. Add 2
teaspoons oil and swirl to coat. Add one-third of pork
and stir-fry for 2 minutes or until sealed.

Remove to a plate. Repeat with oil and remaining
pork in 2 batches.

Add remaining oil to wok. Add onions and stir-fry for
2 minutes or until tender. Add chillies and stir-fry for 1
minute. Return pork and any juices to wok. Add bok
choy stems. Stir-fry for 1 minute.

Combine 2 tablespoons lime juice, kecap manis and
sugar in a jug. Pour over pork and stir-fry for 1 minute.

Add bok choy leaves and stir to combine. Spoon
stir-fry over noodles. Serve with lime wedges.
Bengkang or Banana Cake
about 20 small bananas
500g rice flour or wheat flour
1 teaspoon vanilla essence
1 teaspoon of baking powder
a pinch of salt
half a cup of sugar
1/2 cup coconut  milk (if unavailable, fresh milk can
be used)
Mash all the bananas in a large bowl.

Add flour, milk and the rest of the ingredients slowly
while stirring the mixture in one circular direction.

Mix until smooth.

Pour into a square cake tin and bake in a moderate
oven for 45 minutes.

Cut in square slices and serve with coffee or tea.
12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil
Fried Kuey Teow With Cockles
JANUARY 2010 EDITION - Updated Weekly