Simple Ipoh Fried Kway Teow

 

Simple Ipoh Fried Kway Teow

 

1 packet Kway Teow/ flat rice noodles

1 packet bean sprouts

2 chinese sausages/ lap cheong, cut diagonally finely

2 eggs

Chopped Garlic

 

Oil

Oyster Sauce

Black sauce (Molasses thick black sauce)

Soy Sauce (Premium Kikoman)

Sambal if required

 

Heat oil in a hot wok.  Fry garlic and chinese sausage till fragrant. 

Add Kway Teow and fry to break up the noodles.  Add oyster sauce, soy sauce and black sauce.  Add sambal, if chilli is required.  Make sure that you fry the noodles through, so that the sauce coats each strand of noodle.

Make a hole in the middle of the noodles.  Break the eggs in the middle, and allow the eggs to slightly cook.  Allow the eggs to be a bit runny.  Using the stirrer, or 'wok chan', mix the eggs through the noodles.

Add bean sprouts.  Mix and remove from heat.  The heat of the noodles will continue cooking the bean sprouts.

 

Enjoy!

 

Easy Tomato Salad ala Sophia

 

 

 

 

Easy Tomato Salad ala Sophia Brown

 

2 punnets cherry tomatoes

1/2 Spanish onions

Salt, pepper

Balsamic Vinegar

 

 

Halve cherry tomatoes and place on a plate.

Chop Spanish onion and scatter on top of the tomatoes.

Sprinkle freshly ground salt and pepper on top, and drizzle with balsamic vinegar.

 

Enjoy!

 

 

 

 

Mochi

Mochi

This is a simple Japanese dessert.  Recipe was given by Kathy Chua.  It lasts at room temperature for up to 3 days.  Delicious!

Prepare the filling first. Cold peanut butter balls are easier to handle when placing them in the middle of the soft batter.

Filling

Peanut butter

Sesame seeds

Coat 1/2 teaspoon of peanut butter with sesame seeds.  

Place in the fridge while preparing the mochi.

 Mochi Batter

Ingredients

1 packet (500g) glutinous rice flour

1 tablespoon (15 g) rice flour

1 1/2 cups sugar

425 ml tin coconut milk (santan) preferably Kara brand

425 ml water, plus 1 tablespoon water

Mix all together.  Sieve if necessary.

Pour a shallow layer into a tray, and steam for 20 minutes.

Prepare your utensils for making the mocha.  

Coat 2 dessert spoons with rice flour.  

Also place some rice flour on a plate.  

Use Cling Wrap to mold the mocha.

While still hot, use the 2 spoons to spoon out about 4 cm of dough.   

Place on cling wrap.  

Place a knob of peanut butter in the middle of the dough.

  

Using the cling wrap, join the edges of the dough together to cover the peanut butter.

  

Roll the dough in a thin layer of rice flour.

 Place onto cupcake paper moulds.

Enjoy!