Saturday, July 28, 2007

Since Mum is the Word on XStitch......

Since we cannot post pictures of our pieces for the Cushion Cover Exchange, might as well update you on my recent packed lunch (no, not home cooked!). Just something I picked up from a shop in Taman Maluri.

Yong Tau Foo
• 500 to 600g Spanish mackerel (ikan tenggiri); flake and keep bones and skin for stock
• 1 tbsp tapioca flour
• 1/2 tsp pepper
• 1/2 to 1 tsp salt, or to taste
• 4 tbsp ice water
• 1 block beancurd, halved
• 1 bittergourd (seeds removed), cut into 2cm thick rings
• 4 red chillies, slit down the middle and seeds removed
• 5 ladies´ fingers, slit down the middle and seeds removed
• 5 small fried beancurd (tau fu pok), halved

Mince fish. Add salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture.

Stuff the paste into the vegetables, beancurd and tau fu pok. These stuffed vegetables can be used for the yong tau foo soup.

Yong Tau Foo SOUP
3 litres water
150g anchovies (ikan bilis), washed well and drained
2cm piece old ginger, lightly bruised
5 cloves garlic, peeled and lightly bruised
1 chicken stock cube
l tsp salt or to taste
1 tsp sugar or to taste

Bring water to a boil. Add anchovies and the rest of the ingredients and simmer over medium to low heat for one hour. Strain the stock and use as soup base.

Chee Cheong Fun
• 580ml to 590ml water
• 1/2 tsp salt
• 1 tbsp oil

Combine and sift:
• 110g rice flour
• 15g corn flour
• 1 1/2 tbsp tang meen fun or wheat starch flour

Put combined sifted flour into a mixing bowl. Add water gradually to mix into a smooth batter. Mix in salt and oil then leave aside for one hour. Strain the batter.

Steam the sheets of chee cheong fun over rapid boiling water for five minutes until cooked. Roll up immediately.

And here is my favorite item from Just Heavenly: Banana Pie!


Allan Yap & Nigel A. Skelchy said...

wow! thanks for the shoutout! :-)

Emily said...

Hey Nigel! Thanks for visiting!