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Archive for the ‘soya sauce’ Category

This recipe was on a slip of paper inserted inside the notebook. I would date it to the early 1980s because of (1) the ball point pen used and (2) the paper is the yellowish, coarse paper that was used for cyclostyled documents – wow, that’s something we haven’t seen since the advent of photocopying! All my lower primary school worksheets were produced by cyclostyling on this kind of paper. Grandmother never wasted any scrap of paper; she would save shopping receipts to write on the back, and cut up used paper into note-sized sheets like this. Maybe this paper was once part of something that came from my grandfather’s office :)? The marks of a rusty paperclip on the top left hand side also give this little scrap of yellowed paper its character.

I’m unfamiliar with the use of bicarbonate of soda for marinating meat, must check up on this when I get the time.

Roast Pork Ribs

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Enough of the chicken recipes, some sauces to follow now…

Here’s a popular Chinese standard :).

Sweet & Sour Sauce

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‘Timpra’ is also spelt ‘tempra’, and in The New Mrs Lee’s Cookbook Vol. 2: Straits Heritage Cuisine, the sourness in the dish comes from lime juice rather than vinegar.

Timpra

Chicken Timpra

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After that long series of poh piah postings, let’s move on to some chicken recipes.

This one seems straightforward enough, but there’s probably some skill involved in doing good fried chicken – probably to do with getting the correct temperature of the oil.
Chicken Fried

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These days, we’re most likely to buy our sweet flour sauce, bee cheo, ready-made from the shops. As an essential ingredient for poh piah, my grandmother would always insist on getting Buddha brand, which isn’t that easily available in all supermarkets – try the wet market provision store.

Anyway to make your own bee cheo from scratch:
(NB: we tend to refer to coconut sugar more commonly as gula melaka, also known as palm sugar.)

Bee Cheo

Do check out my other poh piah entries here.

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 Sweet and Sour Pork

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Soya Sauce Chicken

This one remains a regular standard in our home till today. In the past, it was usually served together with thin yellow noodles tossed in sesame oil and garnished with spring onions. The chicken would be presented whole on a platter, chopped into manageable parts, and the noodles on a separate serving dish.

Soya Sauce Chicken

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