Ingredients: Ikan bilis Rice Ginger slices Frog legs Instructions: Prepare porridge stock by boiling ikan bilis in 3/4 pot of water for about 30 minutes. Sieve ikan bilis away, remaining only the stock. Put half cup of rice (about 80 grams for 2 to 3 persons) and 3 to 4 slices of ginger into the stock and boil for another 45 minutes. Lastly, with the fire still on, add in cleanly chopped fresh frog legs and cook for another 5 to 8 minutes. Served warm!
Spring Rolls Ingredients for the spring roll wrapper/skin: Sift together: 250g flour 1 tbsp tapioca flour 1/2 tsp baking powder 2 tbsp corn oil 1 large egg -- lightly beaten 525ml water Filling: 300g lean meat -- minced 200g crab meat 200g big omon -- cubed 8 fresh water chestnuts -- mince, then squeeze out water 50g dried Chinese mushrooms -- soak and chop finely Seasoning: 1 tsp salt 1/2 tsp pepper 1 1/2 tsp light soy sauce 1 tsp sugar 1 tsp oyster sauce 5 cloves garlic -- pounded 1 tbsp flour Dipping sauce: 2 red chillies 1 tsp sugar l tsp dry mustard Juice of 1 lime 75ml Worchester chilli sauce Method: For spring roll wrapper/skin: PUT sifted ingredients in a mixing bowl. Make a well in the centre and add corn oil, egg and a little water. Use a hand whisk to stir the ingredients to combine well. Add water gradually until a thin batter is formed. Sift the batter to remove any lumps. Lightly grease a pan or non-stick ...
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