Authentic Sibu Foochow Recipe

Stir Fry Beef

2011-12-09T04:15:00.000-08:00

Stir Fry Beef

Ingredients

250g Australian tenderloin beef, sliced
200g tomato
75g carrot, cut into desired shapes
1 stalk Chinese celery
2 stalks spring onion, cut into 3 cm lengths
1 tsp chopped garlic
6 slices ginger
1 tsp oil
1 tsp sesame oil
A dash of Shao Hsing wine (optional)

Seasoning

1 tbsp premium oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/8 tsp thick soy sauce
Dash of pepper
½ tsp chicken stock granules
½ tsp sugar

Gravy

1 tsp cornflour
1 tbsp water

Method

Lightly marinate beef with a pinch of salt and a little cornflour. Briefly scald beef in hot oil for 10-20 seconds. Remove and set aside. Blanch tomato and carrot in a pot of boiling water. Dish out and soak in ice-cold water. Heat oil and sesame oil in a wok, fry garlic and ginger until fragrant. Add tomato, carrot and seasoning. Stir in beef slices, Chinese celery and spring onion. Stir well to mix. Thicken the sauce with cornflour mixture and splash in a little Shao Hsing wine for extra fragrance (optional). For an excellent taste, do not over-fry the ingredients.

Petush

2011-12-09T04:07:00.000-08:00

Original Petush Salad

Original Olives Pickles

2011-12-09T04:03:00.000-08:00

Original Olives Pickles

Wara' Ainab

2011-12-09T04:00:00.000-08:00

Wara' Ainab

Hommus Tahinah - Original

2011-12-09T03:57:00.000-08:00

Hommus Tahinah - Original

Foochow Yam Paste

2011-10-05T04:24:00.000-07:00

Yam Paste

Ingredients

Yam (1kg)

Sugar    22 oz
Yam Flavor 1 teaspoon
Purple coloring 3 drops
Lard 14 oz (can be substitute with shortening)

Methods

1. Cut yam into pieces.
2. Put in a bowl and steam until soft.
3. Mash the cooked yam.
4. Mix it with sugar, lard, yam flavor, coloring,
     salt until well mix.
5. Put in a bow and steam for another 20 mins.
6. Can sprinkle some crunched peanut.
7. Can be serve hot or cold.

Sibu foochow confinement red wine recipe

2011-09-27T04:14:00.000-07:00

Red wine recipe

Keep in the glass bottle

Wine in the jar

The wine is widely use among Sibu foochow community during confinement period.

Ingredients

1 Kg of glutinous rice
200 gm of red rice yeast (Check the expiry date before you buy)
250 ml boiled water.

How to cook glutinous rice:

Wash the rice.
Soak with water for 1/2 hour
Boil rice using rice cooker and keep aside.
Wait for the rice to cool down
Mix water with red rice yeast in a glass jar
Scoope in the glutinous rice and mix well
Close the jar
Stir once a day until all the rice sink and become "red rice wine"


Glutinous Rice

Red Rice Yeast

Kampua Recipe

2011-09-24T08:29:00.000-07:00

Kampua

Dry Kampua noodle available at supermarket

Kampua


Raw Kampua Noodle can be purchase at wet market or supermarket


Roasted pork or "char siew" meat

Kampua is famous foochow cuisine. It's served with plain pork soup and soy sauce and slices of roasted pork. You can either buy the noodle or make the noodle yourself.

Recipe

Ingredients
250 gm of kampua noodle (wet)
5 spoon of lards
100 gm of roasted pork "Char Siew" (Available in wet market)
Spring Onion (To be chop finely)
Black Soy sauce
Salt
Fried Shallot 1 teaspoon

Methods

In a bowl, put in the lard, dark soy sauce, pepper, garlic powder and fried onion.
Boil water in a pot to boil the noodle. When the water is boiling put in kampua noodle.
Stir the noodle using wooden chopstick. When water comes to a boil put in the noodle.
Take out noodle and put it into the bowl of clean water to rinse away any flour residue. Use chopstick/fork to mix the noodle.
Return the noodle to the boiling water to warm it up for a few seconds. Scoop out and shake off excess water.
Put the noodle into the bowl of mixed sauce and toss well.
Toss noodle onto a plate and garnish with spring onion, soy sauce and fried shallots.
Slice some roasted pork "char siew" to decorate the noodle.
Sprinkle some finely chop green onion on the noodle.
Serve hot with kampua soup.

Soup Recipe

1. Buy 1 kg of bone (Usually pork).

2. Wash the bone and boiled with 2 liter of

water.

3. Add in three slices of ginger, li qi (small size

red colour chinese herb) and boil under

small fire until the soup left 1 litter.

4. Add salt, fried onion, Sarawak white pepper
and fried shallot.

Fried Onion