Alpha Updates #2

20 Apr 2008

This was week 2, and faces started becoming familiar, as our friends returned for another round of fellowship and food! and a little bit of exercise.

Here are the recipes from the session:

Steamed Fish

Ingredients:
1 Seabass or sea bream
Red cut chilli (sliced)
Ginger (sliced)
Salted vegetables (sliced)
Salted/preserved plum x 2 pieces with a bit of the ‘juice’
Coriander leaf

1. Add plum to fish }
2. Add red cut chilli }
3. Add ginger } placed evenly on top of the fish
4. Add salted vegetables }
5. Add coriander leaf }
6. Steam up to 15 minutes for bigger fish; 7-10 minutes for smaller fish (until the eyes turned opaque or the chopstick can poke through the fish easily)
7. Ready to serve


Watercress Soup

Ingredients:
Water
Chicken bone (or pork rib)
Watercress

1. Cook chicken bone with water at high heat for 1 hour
2. Add radish and corn, cook for another hour
3. Add watercress, boil for another 1 hour, turn to medium heat
4. Optional: may add a pinch of salt or some herbs or red dates
5. Ready to serve


Kangkong Belacan

Ingredients:
Kangkong
Belacan chilli paste x 1.5 tablespoon,
Soya sauce
Dry shrimps
Garlic

1. Heat oil
2. Add garlic and stir fry on high heat
3. Add dry shrimps into garlic and stir fry on medium heat
4. Add Kangkong into the shrimp and garlic and stir fry till it is medium cooked
5. Add in 1.5 tablespoon of belacan chilli and continue to stir fry on medium heat
6. Add in soya sauce according to your taste
7. Ready to serve