Dry Mee Siam Special

Dry Mee Siam Special

Ingredients (serves 5)
1 kg thick beehoon
500 g beansprouts
200 g small prawns
2 large pieces firm beancurd - diced
6 dsp unsaturated oil

Rempah
20 dried chillies
3 shallots
2 cloves garlic
2 rounded dsp belachan (shrimp paste)
3/4 cup dried prawns - unsoaked

Seasoning
6 dsp bean paste - mashed
3 tsp sugar
5 dsp assam paste
1/2 cup water

Garnishing
20 stalks chives - sliced
2 egg omelettes


Method

Grind ingredients for rempah into a fine paste.
Heat oil and fry beancurd until golden brown. Remove from pan and drain off excess oil on paper towels.
Fry rempah until fragrant. Add seasoning and mix well.
Stir in prawns, beansprouts, beehoon and beancurd and mix thoroughly. Garnish and serve.

Useful tips:

To limit the use of oil, brush beancurd with oil and brown in a non-stick pan or under a grill.
Lettuce leaves can be added for more vitamin C and fibre.

Vegetarian Fried Beehoon

Vegetarian Fried Beehoon

Ingredients (serves 5)
1 packet beehoon (400 g)
2 carrots - thinly shredded
200 g French beans - thinly shredded
14 dried mushrooms - soaked and sliced
3 dsp unsaturated oil
1 tsp salt added to 1 bowl of water

Garnishing
2 lettuce leaves- shredded
2 red chillies - sliced
lime wedges (optional)

Method

Soak beehoon in cold water for 1/2 hour. Remove and drain.
Heat 1 dsp oil and lightly fry carrots, french beans and mushrooms. Remove and set aside.
Heat remaining oil and stir-fry beehoon. Sprinkle water frequently until beehoon softens.
Add vegetables and mushrooms. Mix well, garnish and serve.


Useful tips:

Avoid soaking beehoon in hot water as it will break up easily during stir-frying.
For added fibre and crunch, include shredded round cabbage.

Pandan Agar Agar

Pandan Agar Agar

Ingredients (serves 5)
1 1/2 packet agar agar powder
1 cup skim milk
5 cups water
3/4 cups sugar
3 egg whites
2 pandan leaves
1 tsp green colouring


Method

Boil water, sugar, pandan leaves and agar agar.
Meanwhile, mix milk, colouring and beaten egg whites together and strain.
Remove pandan leaves. Add milk mixture to boiling agar agar.
Pour into a mould and allow to set. Serve well-chilled.


Useful tips:

For added protein and fibre, and a refreshing taste and texture, replace eggs with well-cooked red beans.

Fruit Juice Jelly

Fruit Juice Jelly

Ingredients(serves 4)
1 pkt gelatine
3/4 pint unsweetened fruit juice (orange, pineapple, apricot)
sweetener to taste
Juice of a lemon or orange

Method

Dissolve gelatine in a little water over a gentle heat.
Mix together all other ingredients and add the dissolved gelatine.
Pour into a shallow dish and leave to set in the fridge for at least 3 hours

Nasi Lemak

Nasi Lemak

Ingredients (serves 5)
1 1/2 cups white rice
1/2 cup brown rice
3 dsp thick coconut milk mixed with 2 1/4 cups water
3 daun pandan, torn lengthwise
2 cups ikan bilis, cleaned and washed. Remove head and entrails.
1 dsp tamarind juice

Sambal
6 small onions
10 - 15 dried chillies, soaked
1 dsp belachan (shrimp paste), roasted
1 1/2 dsp unsaturated oil

Garnishing
1/2 cucumber, sliced
1/2 wedge pineapple, sliced
1 tomato, sliced


Method


Wash rice. Add water and pandan leaves and cook in a rice cooker as usual.
When rice is almost dry, stir in 3 dsp coconut milk, cover and cook until done.
Meanwhile, fry ikan bilis in 1 dsp oil. Set aside.
Heat remaining oil and fry sambal ingredients until fragrant. Add ikan bilis and tamarind juice. Cook for 2 minutes.
Garnish and serve.

Tuna Spinach Noodles

Tuna Spinach Noodles

Ingredients

4 cans 185g Ayam brand tuna flakes in water (HCS)
10 nos. spinach noodles, blanch
3 nos. shallots, finely diced
12 stalks chye sim, cut into sections
2 nos. carrot, cut into shreds
6 nos. fresh mushroom, cut shreds
2 tbsp cooking oil (HCS)

Sauce

3 tbsp oyster sauce (HCS)
2 tbsp chilli bean sauce
3 tbsp tomato sauce (HCS)
1 cup chicken stock (HCS)
2 tbsp corn flour

Garnish

Red cut chilli


Method

1. Blanch spinach noodles drain dry and set aside.

2. Heat oil in wok, stir fry shallots till fragrant, add in mushrooms, carrots, chye sim and noodles, stir mix well, add in sauces and chicken stock to simmer.

3.Toss in tuna flakes and stir mix, thicken with corn starch, garnish and ready to serve.

Sardine Whole-Meal Handroll with Mustard Mayo Sauce

Sardine Whole-Meal Handroll with Mustard Mayo Sauce

Ingredients

4 cans Ayam sardine in tomato sauce (HCS) drained sauce
4 nos. green apples cut into strips (soak in salt water for a while)
6 nos. Japanese cucumber, cut into strips
6 nos. carrots, cut into strips and blanch
1 pkt whole-meal wraps, cut into half
3 tbsp lemon juice
2 nos. big onions cut into strips or dice
10 tbsp mayonnaise sauce (HCS)
3 tsp mustard powder (coleman brand)

Method

1. Drained sauce from sardine, break into flakes and mix with lemon juice
2. Mix Mayonnaise sauce with mustard powder and blend evenly
3. Spread a little mustard mayo sauce onto wraps and top with sardine, cucumber, carrot and onion, then roll into handroll and ready to serve.

Veggie Tuna Delight

Veggie Tuna Delight

Ingredient

2 can 185g Ayam tuna flakes in extra virgin olive oil (HCS)
1/2 nos. unripe papaya, coarsely shredded
16 stalks french beans, coarsely shredded and blanch
8 nos. cherry tomatoes, chopped
2 nos. red bird's eye chillies, coarsely minced
4 nos. shallot, sliced

Dressing

2 nos. lime juice
1/2 tbsp sugar
1 tbsp light soya sauce (HCS)


Garnish

1 stalk of Coriander leaves
1/2 cup coarsely chopped roasted peanuts (optional or roasted sesame seeds)

Method

1. Mix and toss french beans, unripe papaya, shallots with sauce well in a big salad bowl.

2. Add tuna flakes and toss lightly.

3. Garnish with coriander leaves