INGREDIENT

INGREDIENTS

• Mee hun- blanched
• 300g of meat
• 1 thumb size of ginger – knocked
• 1 tsp of black paper – pounded
• 1 sup bunjut
• 3 pcs of cadammon
• 2 anise star
• 1 stick of cinnamon
• 2 clove of garlic and 5 shallot – pound to make paste
• salt and white pepper for taste
• for garnishing, fried shallots, chinese parsley and onion spring

METHOD

• boil the meat till tender
• in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
• once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
• simmer for 30 mins.
• ready to serve mee hoon and bergedil
• garnish with fried shallots, chinese parsley and onion spring.
• squezze lime on it to add more kick and if you like it hot, have some cili padi in it

Best perkena dengan Roti Perancis.

Ha.. this is the way how to enjoy….abaikan background belakang… let me enjoy the sedapness. Ni orang mengidam tgh makan

Ha nak makan ni tak payah ler sopan santun…. gonggong jer… Sedap.. rasa dia cam lemak-lemak ada sikit manis, daging pun empuk jer. Tapi tulang tu keras tak leh makan.Kuah dia sedap, pekat. Kuah mintak lebih sikit. Ha , tulang tu jgn dibuang gitujer, sila amik straw and sedut sum-sum dia. sebelum sedut, letak kuah sesudu. Nikmat sum-sum dia yang lemak penuh berkolestrol, sampai ke otak.

Disebabkan 2 malam berturut-turut makan sup tulang merah, ada orang lose weight sbb kena jalan almost 20 minutes from Suntec to Beach Road. Balik amik taxi ler, sayang kalori sup tulang tuh.Kids pulak makan noodles.

Sup tulang merah is forever my favourite since small.

Incase malaysian nak pi, ckp kat driver taxi, nak pergi Food Centre Golden Mile, Beach Road for sup tulang. BTW, kat Haig Road pun ada satu gerai sup tulang . pun sedap.

Meh Tengok SawaScore

Edited by Kheirul: Direction to Golden Mile Food Centre.

From the Singapore City Centre… take the Beach Road, the food centre is in front of the Bus Station

View Beach Road Singapore in a larger map

INGREDIENTS

• 4 pcs of Red Snapper
• 1 tsp of ginger paste
• 1 tsp of black paper – pound
• 3 pcs of cadammon
• 2 anise star
• 1 stick of cinnamon
• 2 clove of garlic and 5 shallot – pound to make paste
• salt and white pepper for taste
• for garnishing, fried shallots, chinese parsley and onion spring

METHOD

• heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
• once brown, add in water
• once boiled, add in fish
• cook for 10 minute, taste with salt and paper
• ready to serve.
• garnish with fried shallots, chinese parsley and onion spring.

Ni dia.. Sup Ikan Merah… memang sedap.. kalau dulu I tak suka makan sup ikan.. tapi semenjak dua menjak nih.. rasa suka plak makan sup ikan…

Secondly, Daging Bakar….. ni bukan steak yea… daging bakar aja… yang tomato tu dibakar sekali pasal nak kekalkan moist daging supaya tak kering…..

Nampak macam steak la plak daging bakar ni… kalu nak resepi kene tunggu Yatie masukkan yea… saya pandai makan aja.. hehehe…

pssstt… nampak menyelerakan…tu baru tengok gambar.. belom rasa lagi.. hehehehe

INGREDIENTS

• 1 pcs of chicken breast – sliced
• 10 pcs of shrimps – cleaned
• 3 egg
• some oyster sauce
• 3 tbps of tomato sauce
• 3 tbps of chili sauce
• 3 tbps of soy sauce
• 2 tbps of cooking oil
• 1 tbps of mince garlic
• 4 cups of water
• vegie – sawi
• 1 packet of egg noodle

METHOD

• heat the oil
• then saute the garlic
• add chicken follow by water
• once boiled, add all sauces and taste with salt and pepper
• then add shrimp, vegie and noodle
• then knock egg, do not stir and let it cook half
• off fire then serve with pickles

INGREDIENTS

• 1 kg of ribs or any bone
• 1 thumb size of ginger – knocked
• 1 tsp of black paper – pounded
• 1 sup bunjut
• 3 pcs of cadammon
• 2 anise star
• 1 stick of cinnamon
• 2 clove of garlic and 5 shallot – pound to make paste
• salt and white pepper for taste
• for garnishing, fried shallots, chinese parsley and onion spring

METHOD

• boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender
• in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
• once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
• simmer for 30 mins.
• ready to serve.
• garnish with fried shallots, chinese parsley and onion spring.
• squezze lime on it to add more kick

INGREDIENTS

• 1 whole chicken leg
• 6 pcs of chicken feet
• 2 thumb size ginger – knocked
• 3 clove of garlic – knocked
• 1 lemongrass -knocked
• 2 tsp of salt
• 2 tsp of chicken granule
• enough water for stock
• 3 tbps of sesame oil
• 1 screwpine leaf
• salt and pepper to taste

METHOD

• boil water
• add lemongrass,garlic, ginger, salt, sesame oil, screwpine leave and chicken granule
• once boiled, add chicken feet and chicken leg
• after 15 mins, take the chicken leg and continue boiled the chicken feet for another 30 mins
• taste with salt and pepper .
• ready to serve, garnish with onion spring and chinese parsley

This dish was cooked during last weekend. I used slow cooker to make the soup. very simple preparation.

I boiled beef with ginger,3 anise stars, 2 cinammon stick, 4 cadammons and some Jintan for 5 hours. After that, I fry some red shallots and garlic then pour in the boiling soup then taste with salt, black paper and finally garnish with celery, chinese chiveand spring onion.

The result……..sedapnye. the meat so tender . we just have it with hot rice and frankly my hubby and kids like it so much.