Sau Tao Shrimp-eggs Noodle (Pure Olive Oil Sachet) by Rupert Ho

Sau Tao Shrimp-eggs Noodle (Pure Olive Oil Sachet) by Rupert Ho

I have been looking for shrimp-egg in US for a while. To my pleasant surprise, I found Sau Tao shrimp-egg noodles 9 pcs box from AsianSupermarket365, each egg noodles package contains 1 pack of shrimp egg and 1 pack of pure olive oil.

Simply boil 1 package of noodle for 2 minutes.

Drain water, no need to rinse noodles with cold water to maintain temperature.

Add olive oil came with the package.

Add 1 teaspoon of oyster sauce.

Mix well with the noodles.

Sprinkle the shrimp-egg on the noodles evenly

Add 1/2 teaspoon of Amoy Abalone XO Sauce (Hot & Extra Hot)

Sprinkle chopped green scallion for garnishing.

Ready to serve.

It tastes as good as what you get in Hong Kong. Thank you AsianSupermarket365 for bringing this fantastic product to online customers in USA.

Bakuteh (Chinese Herbal Soup) 肉骨茶

Bakuteh (Chinese Herbal Soup) 肉骨茶 by Weiling Lau:

Ingredients:
1 Pack Claypot 'Kau' Bakuteh

1 Kg baby back rib

1 can of canned mushroom

50g dry bean curd

A few pieces of fresh lettuce

2 liter of water

2 tbsp of oyster sauce

2 tbsp of  dark soy sauce 

1 teaspoon of salt and pepper  

1-2 pieces of rock sugar

2 pots of water for scalding purpose 

Steps: 

1. Boil 1 pot of water to scald the baby back rib. 
2. Boil another pot of water to scald the dry bean curd. Drain off the water and set aside. 
3. Open the canned mushroom and drain off the water, set aside.
4. Bring 2 liter of water to boil. 
5. Add in the Bak kut Teh mix and continue to boil for 10 minutes.
6. 10 minutes later, add the baby back rib, dry bean curd and mushroom into the pot, and continue to simmer for 1 1/2 hour at low heat. 
7. 1 1/2 hr later, season the soup with oyster sauce, dark soya sauce, salt, pepper and rock sugar. 
8. When the bak kut teh is ready, add the fresh lettuce at the bottom of a bowl and pour the bak kut teh in and it is ready to serve. 

Acar Recipe (Pickled Vegetables)

Acar Recipe (Pickled Vegetables) by Nicole Tan: 

Ingredient A:

·         Cucumber - 300g

·         Long beans -  300g

·         Cabbage - 300g

  

Ingredient B (To be mixed):

·         Sugar - 2 cups

·         Mizkan Rice Vinegar - 1½ cups

·         Salt -  2 tablespoons

·         Tamarind Paste -  2 tablespoons (mix with 1 cup of water)   

     

      Ingredient C (Grind them):

·         Dried Chili - 50 pieces
 Shallot - 20 pieces

       Belacan - 1 small piece (about size of a dice)

·         Turmeric -   ½ inch

·         Ginger -   ½ inch

 

      Ingredient D (To be roasted):

·         Peanuts (grind) - 300g

·         Sesame -  150g

      Method:

      1. Cut Ingredient A into 1-inch long.

      2. Bring a boil to 5 cups of water in a stock pot; add in 2 cups of distilled vinegar. Boil Ingredient A shortly (about a minute) and drain them.

     3.  Heat oil in a wok, add in Ingredient C and fry until fragrant. Then add in Ingredient B and mix well. Leave the stove and set aside until cold. Add in the drained Ingredient A and mix well. Store in a glass bottle and preserve it in the refrigerator at least a day before serving. When serve, top with the ground peanuts and sesame. Serve chill.