Precious Pearl Makan Haven

Snacks in a jiffy.

Oh dear....I'm going to be dating myself but neh mind. Remember this Thai restaurant in the basement of Centrepoint? They have that popular claypot glass noodles. You have a choice of shrimps or crabs. I used shrimps. There hae bee, tang hoon, black pepper, vinegar, tons of coriander leaves, eggs and shrimps.

I didn't get the banana leaves so I used these.

Apparently, this style is still the preferred version. The puff pastry version, well, it's not bad but erm, I guess different. I don't have a cutter or mould. My golly, I don't even use a rolling pin. Heh heh.... Deep frying. A challenge to be juggling between the above process and deep frying 3 at a time. Primitive eh? I don't own a deep fryer. :P Can I sell this for a dollar each? heh heh....nah...too much work. I rather do it for family and friends.

I should add tomatoes. Hmm....is anything else missing?

Thanks to kawan kawan for suggesting that I use puff pastry instead of the regular dough. Tumis the fillings. I have hard boiled eggs in it too. Old Chang Kee style. ;-)

Typical hokkien dish?

My dad's specialty but....but...but..... :( Get well soon, Dad! *hugz* Ground pork with chopped onions = fillings Fold it. Hor pau tan for dinner! ;-)

Breakfast at the "wet-market"....heh heh....no, no, no....not S'pore. With the pickled green chillies? Sedap nia~~~~ :)

I know it's string hoppers! :P

Fry the rempah (garlic, onions, galangal, balachan, dried chillies and turmeric). About 5-7 minutes (till fragrant), remove and mix into prawns soup stock. Oh, before that, gotta prepare the preserved soya beans aka tau cheong. Mash it. Also, boil about 4 oz of sweet potato. Mash it too. This is a thickening for the sauce. Prawn heads for stock. Prawn stock. End product. Garnish with fried baby shrimps, fried shallots, green chillies, coriander leaves, and black soya sauce if you like. Me no like. Oh, underneath that thick gravy are the usual hard boiled eggs and shrimps lor.

For a quick fix meal. Aiyoh, forgot the red chillies and coriander leaves. :(

My second attempt and this time I used gula melaka instead of the grated coconut. *keeps fingers and toes crossed that the balls will not ooze out gula melaka* I dished out the floated onde onde and thought let them dry for a bit otherwise if I put them straight into the grated coconut, the coconut will be too damp. Bad idea. The onde onde sticks together neh! boohoohoo~~~~ Got to be sooooo gentle to separate the onde onde. See? Dry and nice. End product...heh heh....aiyoh, it was a challenge leh. The onde onde ooze out the gula melaka lah.....

I like this with tons of ginger. :)

See that rabbit? Don't get fooled. It's real pretending to be an ornament. Not my pet, just a wild rabbit on a cosy spot under the shade. It was not bothered by my presence. What nerve eh?

My second attempt at Ang Ku. Strangely, this time around, I didn't find it time-consuming. Maybe I am getting better at it eh? Sorry, it's not red because I used a few drops of colouring (got some fussy pots lor). Heh heh.....