Nyonya Curry Mee

Wow..look at this delicious yummy bowl of nyonya curry mee or simply nyonya curry noodle. I find great achievement in cooking the curry soup as I am basically using my memory and sense of taste and I believe it is close to accurate just like the ones prepared by my beloved grandma... :)) The difference between this nyonya curry mee and normal curry mee is it's sour flavour soup and the refreshing aroma of limau perut aka kaffir lime leaves and bunga kantan aka ginger bud. Smells so great, we just love it!
I have used fish for the topping as my kids loves this "boneless fish" or alternatively I do add dried curry chicken as the topping.


All you need : Serve 4

For the Stock : 2.5 lit water

• 2 pieces chicken breast meat
• Blanched the fish and use the stock
• 3 stick lemon grass (serai) - smashed
• few kaffir lime leaves (limau perut)
• 1 ginger bud (bunga kantan)
• 4 limes - extract juice
  
• 1 pkt of santan cream

Grounded Paste :

• 10 red chilly
• 1 clove garlic
• 3 big onion
• thumbsize belacan

Simple Process :

• Heat the wok and saute the grounded paste till aromatic
• Add in the chicken/fish stock, add in all together the lemon grass, kaffir lime leaves, ginger bud and lime juice and allow it to simmer slowly
  
• Lastly add the coconut cream and bring to boil.
• Ready to serve. Pour soup over blanched vermicelli and fresh yellow noodle. Garnish with the toppings accordingly.
  

** Toppings : Beansprout, longbeans, fried soft beancurd, fish.

Have An Enjoyable Meal!

Creamy Tofu Soup

This is a delicious and tasty Creamy Tofu Soup, the food outlets called it "Tofu Kang" in Cantonese - one of the chinese dialects. We all love this yummy thick creamy tofu soup, a resemblance of sharkfin soup. I have omitted crab meat and replaced by crab stick. Kids would love this thick creamy soup to go with steamed rice. It has a savoury taste blended with some rice vinegar....wow, it is super delicious when taken hot. A simple and fast to cook dish for the family :))


All you need : Serve 4

• 2 pcs of chicken breast meat
• 1 packet of soft white tofu - mashed it
  
• 5 pcs of chinese mushroom - soak to soften & cut into thin slices
  
• 5 pcs of crab stick - cut into small cubes
  
• 2 eggs
• 1 sprig of spring onion - chopped
  
• 1 Tbs rice vinegar
• 1/2 Tbs dark soy sauce
• 1 Tbs cornflour - add 2 Tbs water
  

Simple Process :

• Boil 1 litre of water with the chicken breast meat for 20 mins
• Dish out the cooked chicken meat and hand shred it into pieces
• Put the mashed white tofu, chinese mushroom into the chicken soup, allow it to boil over medium heat for next 5 mins
• Add in the shredded chicken, dark soy sauce, rice vinegar, dash of pepper and salt to taste
• Next add the cornstarch, bring to a boil, quickly stir in the beaten eggs, off heat
  
• Ready to Serve Hot - garnish with the chopped spring onion and a dash of sesame oil
  

Enjoy a Healthy and Yummy Soup!

Tom Yam Soup

Well there are days when we just feel like going for some nice sour flavor to excite our palate and the first thing I thought of is Tom Yam.....yummy! I prefer home cook Tom Yam as I can determine the level of sour n spicy flavor to suit our family taste. The one found in the restaurants are just too sour for us and gives a bad effect for our stomach. I love the beautiful aroma of the lime peel and lemon grass in the soup, it is truly refreshing. This is a simple and easy way to prepare Tom Yam Soup at my kitchen....

Besides enjoying just the Tom Yam Soup, I have also served it with vermicelli. Just add the blanched vermicelli into the Tom Yam Soup and you have a one complete meal - Tom Yam Vermicelli Soup....

The Main Important ingredients that you MUST have is just right below. I just use 4 Tbs of the Tom Yam Paste to 2 litre of water. Add 3 sticks of Lemon grass (serai) and some Lime Peel as an alternate as I dont have the Lime leaves (daun limau perut). Add extra 1 Tbs of Tom Yam Paste if you wish to have a more sour flavor

The add on ingredients to the soup are : some Prawns, Fish Balls, Chinese Cabbage, Tomatoes, Onions, Straw Mushrooms, Abalone Mushrooms, fresh baby corns. The amount to use is up to your preference.

Simple Process : Serve 5

1. Boil 2 litre of water in a pot. Add in the lemon grass, lime peel and tom yam paste and boil over medium heat for 15 minutes.


2. Add in the cut chinese cabbage, cut onions and allow it to simmer till chinese cabbage has slightly soften


3. Add in the rest of the ingredients, salt to taste and let it simmer for the next 15 minutes


4. Here you are.........Ready to Serve
   

Enjoy an Appetizing Meal!

Soup Appetizer - Nyonya HomeCook

This colorful soup brings back lots of sweet memories of my late nyonya grandma. Grandma called this soup "Titik Si Kua" aka as Titik Watermelon. It is really appetizing, taste a little spicy and recommended to drink when it is hot. According to grandma this is a nutritional soup, it clears away excessive air in the digestive system....hahaha, a good burp will take place after drinking this wonderful soup...yes it is true, no joke!

So next time dont throw away the watermelon skin after you have cut out the flesh of the watermelon... peel of the green skin and keep the white portion for the soup... You will not find this Titik Si Kua at any Nyonya restaurant, if you wish to experiment this healthy soup, then cook it at home..

What do you require?

Watermelon skin - peel off the green skin

some dried prawns

10 biji white pepper

5 small shallots

a thumbsize balacan

salt - to taste

What's Next?

1. Pound the dried prawns, white pepper, shallots, belacan together.

2. Boil 1 litre water together with the pounded stuff, add the cut pieces of watermelon

skin and boil over slow fire for about 30 minutes or till the watermelon skin turns soft

3. Serve soup when it is hot....

Wow! it is real appetizing and simple to cook....