Skip to main content

Chinese Rice Wine Mee Suah



Ingredients :
*1 piece pig’s kidney, cut into thin slices
*1 piece pig’s liver, cut into thin slices
*1 small piece wood’s ear fungus, soaked in water and cut into thin slices
*Some sesame oil
*1 piece young ginger, cut into thin strips
*3 cups water
*Salt and sugar to taste
*1/2 bottle of glutinous rice wine
*1 bundle of mee suah, washed and drained

Method :
01. Heat sesame oil in pan. Saute the younger till fragrant.
02. Add in wood’s ear fungus and stir fried for a minute. Add in water and let it boil.
03. Once boil pour in the glutinous rice wine, pig’s kidney, liver and mee suah.
04. Season with salt and sugar and let it simmer for a minute or till the liver and kidney is cook. Dish up and serve hot.
Labels:

Comments

  1. YeeOctober 12, 2010 at 11:37 PM

    Hi, may i know how much is half bottle of glutinous rice wine. It's better if you can write down the thing with specific measurement :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Stewed Sweet and Sour Vinegar Trotter

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.
Post a Comment
Read more

Roti Canai

Ingredients: *600g Plain wheat flour *1 teaspoon Salt *1 cup Warm water or milk *1/2 cup Ghee or margarine *1 egg *1 teaspoon 1 teaspoon Methods: 01.Sift the flour and salt together 02.Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle. 03. Leave for 2-3 hours or overnight. 04.Divide dough into 8 equal parts. 05.Shape it into balls 06.Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee. 07.Roll up dough and twist it into a coil. Pressing one open end onto the top. 08.Roll it again as thin as possible into a round shape. 09.Beginning at one of the open ends, roll up dough tightly and coil it again as before. 10.Roll out dough slowly onto lightly floured surface (to ensure air is not forced out). 11.Heat a pan.Bake individually over a moderate heat. 12.Turn it over and spread a little ghee on it until both sides are golden brown.
Post a Comment
Read more