Monday, 17 March 2008

Singapore Fried Noodles

  • 375g rice vermicelli (meehoon), soaked
  • 4-5 tbsp oil
  • 3 eggs, beaten
  • 1 small onion, sliced
  • some char siew, sliced (optional)
  • 150g diced chicken meat
  • 150g raw prawns (optional)
  • 8 medium size button mushroom, sliced
  • 3 cloves of garlic, minced
  • 150g bean sprouts
Mixed well:
  • 1 tbsp curry powder
  • 2 tbsp light soy sauce
  • 2 tbsp worcestershire sauce
  • 1 tsp sesame oil
  • 1/3 cup of tomato ketchup
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup of water
Soaked the rice vermicelli in water until soft (at least for about 30 minutes) and drain well.
Heat 1 tbsp of oil and scramble the beaten eggs, remove and reserve a side.
Heat the remaining oil, fry the garlic until fragrant. Add in the chicken meat & fry until cook. If you use prawns add in the prawns & stir quickly as you do not want to overcook the prawns.
Add in the noodles & the mixture & stir to ensure that the noodles & the mixture is well coated. Add in the mushroom & also the onions. Cook until the noodles has absorbed all the mixture and then add in the scramble eggs. Mix well. Then add in the bean sprouts and for another 3 minutes.
Dish out and serve.

Chocolate Ripple Cake


  • 185g butter
  • 11/4 cups castor sugar
  • 3 eggs
  • 11/2 cups plain flour
  • 1/2 cup self raising flour
  • 2 tbsp milk
  • 2 tbsp cocoa powder
  • 1/4 cup milk, extra


Grease a 20cm baba/angel pan

Cream butter and suga in a bowl until light and fluffy. Beat in eggs one at a time, beat until combine. Transfer mixture to a large bowl. Stir in half the sifted flours and half the milk, then stir in the remaining flours and milk.

Blend cocoa powder with extra milk, stir until smooth with 2 tbsp of the cake mixture. Fold chocolate mixture lightly through cake mixture o give rippled effect. Spoon into prepared pan, smooth top slightly.

Bake in pre heated oven for about 40 minutes at about 170 degress Celsius. For convection oven the heat should be at about 190-200 degrees Celsius. Turn to the wire rack to cool. Dust with icing sugar before serving.

Sago Gula Melaka

This is a very easy & delicious dessert/pudding.

  • 2.5 liter of water
  • 200g pearl sago, rinsed & drained
  • 250g gula melaka
  • 1/3 cup water
  • 1 big can of coconut milk (about 400ml)
  • a pinch of salt


Bring 2.5 liter of water to boil in a big pot. Gradually stir in the sago so that it does not clump. Return to a boil, reduce heat to low. Sook until the sago turns translucent, stirring occasionally for about 30 minutes. Drain the sago in a strainer and run over cold water to wash away the starch. Pour the sago into a mould or 4-5 individual mould & refrigerated overnight.

Break the gula melaka into small pieces. Put into a bowl & add in 1/3 cup of water. Put into the microwave for about 1-2 minutes each time until the gula melaka dissolved. Strain through a sieve to remove grit.

Pout the coconut milk into a bowl & add in a pich of salt. Put inthe microwave for 1 minutes.

Unmould the pudding, serve with coconut milk and the gula melaka syrup separately for each person to pur over their serving