Mee Siam (Spicy Rice Vermicelli)

Friday, 24 June 2011

The mee siam recipe I'm sharing is from Cooking for the President.

When Wee Kim Wee was an ambassador in Malaysia and Japan, Mrs Wee's cooking took Tokyo and KL by storm (according to the cookbook). She invited 500 guests at a time, and laid out an entire spread of Nyonya delicacies.

Mee siam was one the guests' firm favourites, along with sambal udang and chicken satay.

Gong Bao Frog Legs

Monday, 20 June 2011

Back when I was a little girl and living in a kampong, I jumped with joy whenever it rained at night.

Why?

Because my father would go frog hunting, and there would be a big pot of frog porridge for supper – Teochew style, of course; none of that sticky Cantonese stuff like in Geylang!

The frogs my father caught were wild and, of course, live. He didn't use any bait, or special equipment except a torchlight. He basically just reached out and grabbed the ones that were croaking the loudest.

(If you're a frog reading this, remember not to croak too loudly when it rains, and my father is in your neighbourhood. And you should leave this blog post immediately, because you really don't want to read the next bit.)

Sambal Timun

Friday, 17 June 2011

LinkI like Mrs Wee Kim's sambal timun recipe in Cooking for the President. The magic of the Spicy Pork Cucumber Salad is in the dressing – isn't it always, with salads?

Opposites attract, so bland, tasteless timun (cucumber) and spicy, hot sambal (chilli paste) are the proverbial match made in Nyonya heaven. And when the matchmaker is Mrs Wee, you can be assured it's a particularly blissful match.

Sambal Udang

Monday, 13 June 2011


Sambal udang was the first recipe I tried from Cooking for the President.

How was the presidential recipe for prawns smothered in chilli paste?

It was excellent!

The ingredients were simple, the instructions were clear and easy to follow, and the results were darn tasty.