Tuesday, September 28, 2010

Sarawak Laksa

Yummy, yummy Sarawak Laksa. Simply delicious and it taste so good..just love it. It has a nice blended flavor of assam laksa and curry laksa. The hot steaming soup whets ones appetite.

With the ready to cook Laksa paste from Sarawak, this bowl of laksa can be easily prepared within an hour and ready to be served. If you do not have the paste then you need to gather these ingredients and get it blended - garlic, shallots, galangal, dried chilly, lemon grass, belacan and add tamarind juice, pounded groundnuts and coconut milk.

All I need to do is to boil the chicken and prawn stock and add in the paste and blend it with coconut milk and evaporated milk to smoothen the taste. Lime juice can be added to boost the aroma of the soup. Then garnished the bowl of noodle with shredded chicken, prawns, shredded omellette, cucumber and beansprout plus chopped corriander....... Wow truly Nice!

Friday, September 10, 2010

Yam Beehoon (Vermicelli) Soup

A yummy soup meal prepared by lazy mum for the family. This is Yam soup with Beehoon (vermicelli), garnished with fried shallots, spring onion and strips of omelette. A very easy and simple dish to prepare with little fuss. I have used the thick vermicelli that needs soaking for about an hour before blanching, alternatively you may used the thinner version for this dish too.

The base of the soup is made up of dried prawns and yam pieces. See the photo below.
This tuber root plant is obtainable from the fresh market. It's skin is rough and a bit hairy and the inner layer is a little slimmy. Just put under the running tap water to rid the slimmy feel before cutting into pieces.

To prepare soup : Serve 4 person

1 small yam - cut into pieces
50gm dried prawns
some shredded ginger
salt & pepper to taste

1. Heat a little oil and saute the shredded ginger and dried prawns till aromatic, add 1.5 litre water and allow it to simmer over medium heat for the next 20 minutes. Add the yam slices to allow it to soften. Add salt to taste.
2. The soup is ready once the yam has soften.


1. Blanched the soaked vermicelli till it is soften
2. Serve the blanched vermicelli in a bowl, pour the hot yam soup over it
3. Garnished with spring onion, fried shallots and omellette strips
4. A dash of pepper would taste good

Thursday, September 2, 2010

Chicken Porridge - Congee

Lazy mum presenting a simple and easy to prepare meal, chicken porridge. I just love to cook porridge simply because it is easy to prepare and nice to eat. I have garnished this chicken porridge with strips of roasted seaweed and fried chopped garlic.

All you need : Serve 4

1 big piece of chicken thigh
1.5 cup rice
2 slices of ginger
1/2 clove chopped garlic
some seaweed for garnishing - optional

Simple Process :

1. Put 2 litres of water to boil with the chicken thigh and ginger slices over medium heat for 30 minutes.
2. Remove the cooked chicken and set aside to peel the meat into strips
3. Add in the washed rice and allow it to boil for the next 30 minutes, keep stirring occasionally
till porridge looks starchy
4. Add salt to taste, add in the chicken strips
5. Serve with fried garlic and seaweed strips