Saturday, June 23, 2007

A private affair

This weekend is the last of a month long school holiday. Phew, it is finally over. It has been an extremely stressful one having them at home.

The youngest started to be more vocal and exercising her rights so the noise level is like a constant ring in the household.

Anyway, to mark the end of the school holiday, I had an open house for a few friends that I wanted to catch up with and also my intention for them to explore the place as the lease will be ending in 2008. (the entire place will be converted into an aerohub, and there goes the rich history of this beautiful place).

It was indeed really relaxing to yak over food and wine. By the time my last guest left at 2am, I went to bed with a smile knowing that everything went so well.

I started the day at 6am to begin a cupcake order. This order is challenging which I love so much. It is a safari theme!!!!

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Then as usual I love to experiment with virgin recipes when I entertain. This time round, it is Mee Siam. Heheehee..... a little confused at first with the recipe.

But I guess I didn't fare too badly. Only feedback from my lovely guests is that it will be nicer if it is more sourish. hehehe

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Recipe adapted from The Best of Singapore Cooking

What you need:

Rice Vermicelli

Part A (grind to fine)

225g shallots
60 dried chillies (soak till soften)
2 tbsp shrimp paste

Part B

400ml water
1 tbsp salt
3 tbsp sugar
200ml oil
3 tbsp dried prawns, pounded finely
600g bean sprouts, wash and cleaned
600g rice vermicelli, soak till softened

Garnishes
4 pcs Tau pok (roasted and diced into small cubes)
50g Chives (finely chopped)
12 Lime (cut into halves)
Hard boiled eggs (halves)
1 kg prawns (deshelled, devein and steamed)

Method

Heat oil in wok and fry dried prawns for a min.

Add A and fry till fragrant and oil comes through.

Set aside 3 tbsp of the fried paste and some oil for the gravy.

Add B and let it simmer for 5 mins.

Add bean sprouts and cook a little.

Add in rice vermicelli and stir fry over high heat (mix bean sprouts and rice vermicelli thoroughly).

Continue till gravy is absorbed and noodle is cooked.

Gravy 10 tbsp preserved soya beans, pounded finely.

6 tbsp sugar
3 onions, sliced thinly
6 walnut sized tamarind with 225ml water, squeezed and strained
1.8l water

Method

Mix all ingredients in a big saucepan. Stir and bring to boil. Simmer for ¾ hour.

Add in the 3 tbsp of cooked fried paste and oil.

Boil for another 5 mins. Remove from heat and add to rice vermicelli and serve hot.

Garnish and serve

Spicy Paste (sambal)

50g dried chillis (soak till soften)
1 tsp shrimp paste
8 tbsp oil
1 onion, chopped finely
1 tsp salt
2 tbsp sugar
1 tbsp tamarind with 125ml water, squeezed and strained

Method

Grind dried chillies with shrimp past till very fine.

Heat oil in wok and fry chopped onion till soft and slightly brown.

Add chilli paste and fry over a medium heat till fragrant and oil comes through.

Add salt, sugar and half of the tamarind water.

Stir fry for 1 min, add the rest of the tamarind water and cook for another 2 mins, stirring all the time.

Remove to a bowl and serve with the ready mee siam.

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P wanted to try my cuppies, so I bake a batch for her to sample, hopefully it is up to her standard.

Lastly, I tried my hand at Fruit Pastry, a recipe that was shared in a forum by V. Thanks V, I got good appraisal for this one.

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Fruit Pastry

What you need:

210g cake flour
200g castor sugar + 2 tablespoons
100g butter
50g sour cream
1 tsp baking powder
1 tsp vanilla essence
1 tsp lemon or orange peel
3 eggs
500g fruits (I used apricots, blueberries and strawberries)

Method

Strain fruits (remove pits and cut to med sized pieces).

Sprinkle 2 tablespoons of sugar over the fruits. Set aside.

Preheat oven to 180°C. Butter and flour a round 9” baking pan (I used two 6 inch tins).

Beat butter, sour cream and sugar together.

Add eggs one at a time.

Add vanilla essence and the peel.

Add flour and baking powder and mix until everything is smooth.

Place batter in the pan and level nice. Place fruits on top (don’t press).

Bake for 1 hour or more.

Let cool on a rack and sprinkle with sugar and serve.

Posted by Precious Moments @ 11:03 PM :: (5) comments
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