Garlic Chilli Sauce (Courtesy of Mary Moh)

Making chilli sauce is actually super easy. The main ingredient is fresh red chillies. Put all the ingredients into a blender and blitz. Then pour into a pot to boil for a while. That’s it! How easy is that? I’m sure anyone also can do. But my chilli sauce is a lot hotter than the one I bought. You can remove the seeds if you want it less hot. Here’s my easy Homemade Garlic Chilli sauce recipe.

Ingredients
500g fresh red chillies (remove seeds if you want it less hot)
2 whole garlic (peeled)
1 big knob of ginger (maybe about 60g)
1T salt
1/4C sugar
1/2C vinegar
2 pieces chicken stock
2C of water (more if you like it more watery)

Method

1. Put all of the ingredients into a blender and blend until smooth.
2. Pour into a pot and boil for a while. Turn off the heat and let cool. Serve with your favourite meat.

Recipe Courtesy of Mary Moh & Keep Learning Keep Smiling

Sambal Ikan Bilis (Courtesy of Mary Moh)

Ingredients
Ingredients A
200g ikan bilis (soaked 15 minutes, washed and drained)

2 red onions (peeled and diced)

Ingredients B
1 whole garlic (peeled and finely chopped)
1 red onion (finely chopped)
1T belacan (shrimp paste)
3/4C oil

Ingredients C
60g Korean chilli powder
3T hot chilli sauce
1T salt
5T sugar
1C tamarind juice (50g tamarind paste +1C water, mix well and sieve)

Method

1. Do not cut the red onions too thin or too small. You want the bite when cooked. You can use the yellow big onions too if you prefer.
2. These dried ikan bilis are already cleaned up and split into halves. It makes cooking much easier.
3. Fry until fragrant. Keep stirring to make sure it doesn’t get burnt. You can use a processor to mice it. The best is actually to grind it which will give it a better flavor. But I was lazy and want it quick. Still good though
4. Add the chopped onions and ikan bilis of Ingredients A. Keep stirring for sometime, maybe at least 5 minutes.
5. Add Ingredients C to the ikan bilis mixture above. Keep stirring to mix well and heat through. Add more water if it’s too dry.

Recipe Coutesy of Mary Moh & Keep Learning Keep Smiling

Geylang Prawn Noodle @ Upper Paya Lebar Road, Singapore

Geylang Prawn Noodle
325, Upper Paya Lebar Road,
Singapore 534946.
Tel: +65 97211571 (Michael Lee) / +65 90061836 (Jessie Ng)

Our second breakfast in Singapore. We had another try of prawn noodle but different location. It looks plain as the prawn was separated from the noodles. We are there about 10.30am and is crowded. No doubt, the prawn is better than the previous posting.

Prawn Noodle but the prawn was separated. The bee hoon texture is bigger compared to the normal one. As heard, it was imported from China. I quite like the texture. The soup in incredible as the sweetness of the prawn can be tasted.

 Prawns nicely cut into half and served in a bowl of prawn noodle soup. The prawns are big and fresh. Yummy Yummy!!!

 A must have chilli (belacan) with dried shallot.

Always try the original soup before adding this chilli...

 Lobak - side dish

I don't like this at all as the taste not good.

Rating: 8/10

Boon Tong Kee Restaurant @ Whampoa West, Singapore

Boon Tong Kee Restaurant
Blk 34, Whampoa West #01-93,
Singapore 330034.
(Beside Boon Keng MRT Station )

Tel: +65 62999880
Website: www.boontongkee.com.sg
Business hour:
Monday to Friday - 11:00am to 2:45pm & 5:00pm to 9:30pm
Saturday, Sunday & Public Holiday - 11:00am to 11:00pm

 

Tasty Imperial Chicken

Better known as Steam Chicken. Smooth chicken meat serve with superior soy sauce.

Chilli and Dark Soy Sauce

A must have sauce goes with the chicken.

Braised Tofu with Fish Fillet and Prawn

An ordinary dish for me.. 

 Deep Fried Prawn Toast

The topping full with prawn and quite springy when you bite it. Remember to go with the mayonnaise sauce.

 Plain porridge with fried shallot

Braised Beancurd with Vegetable

The superior stocks braised to perfection.

"Kam Heong" Fish Head

The fish head being deep fried and cook with Kam Heong style.

Rating: 7/10