Dried shrimp Vermicelli - Hay Bee Mee Sua

Serving: about 6

Prep time: 20 minutes

Cook time: 1 - 1.5 hour

Ingredients

10 gloves of Sliced Shallot

6 bundles of Vermicelli - Meesua

100g of Dried shrimps

5 Eggs

1 litre of Water

1 cup of Cooking oil

Pepper to taste

Stir fry 'tou pau' (vegetarian soya bean)

Main Ingredient

 Fresh shiitake mushroom

Dried shiitake mushroom

Fresh chilli

Tou Pau (vegetarian soya bean food)

Chinese five-spice powder

Pepper

Light soya sauce

Peanut butter

Vegetable stock (half cube)

Fried Tofu Chicken Soup

 Main Ingredient

Tofu (buy the tougher texture)
Chinese salted vegetable
Ginger
Shallot
Cooking oil
Chicken stock (half cube)

Chilli Paste Baked Salmon

Baked salmon with home made chilli paste. Minimal preparation time,  a suitable dish to prepare in the face of a busy schedule. 

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Yield : 2 servings

Prep time: 5 - 10 min

Cooking / baking time: 20 min

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Ingredients:

Salmon fillet (est 400 - 600g)

Homemade chilli paste (click here for recipe)

Hua Diao cooking wine (1 table spoon)

Salt (1/5 tsp)

 

Lemon Grass Chili Paste

The above are the concoction to a nyonya chilli paste that adds the nyonya flavor to the ordinary stir fried vegetables and baked salmon. So far I have not gotten the chance to taste this chilli flavored baked salmon anywhere else other than my home. 

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Yield : 2 bottles of est. 350 ml each

Prep time: 30 min

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Ingredients:

400 g - shallots (peeled)

80 g - Candle-nut

130 g - lemon grass (chopped)

90 g - fresh chilli (pitted)

200 g - dried chilli (pitted)

10 g - ginger

50 g - tumeric

60 g - galangal

 

Crispy Pork Belly

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 Crispy pork belly, a common oriental dish. It is crispy on the rind (skin) as the name suggests. So here is a recipe that brings the rind to the intended crisp, and tenders on the meat.

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Prep time: 13.5 hours

(recommend to prepare a day before cooking)

Cooking time: 65 minutes

Ingredients:

1 slab of pork belly (1 - 2 kg)
Apple cider vinegar
Hua Tiao cooking wine 
Coarse salt
Fine salt
Chinese five-spice powder