Corner Café

November 14, 2017

Ah Ma Can Cook 阿嬷来做饭

Filed under: Miscellaneous & TV Shows — SeaDragon @ 10:00 pm
Tags: , ,

Ah Ma Can Cook 阿嬷来做饭


This is a cooking show from Singapore’s Mandarin TV channel, Channel 8. The show is called Ah Ma Can Cook, or Grandma Can Cook, where real grandmas are invited to showcase their treasured recipes. I was looking for the recipes, but it is so irritating trying to gather all the recipes since they are just publishing them on facebook, so they are all over the place! To me this is just another throw-away attitude because there is no archive for all the recipes from every episode, and the only way to access them was to go through photo sites like instagram, and VERY SLOWLY go through all the photos to get the few that actually link to the recipes! So far, here are a few I managed to get from non-video sources, because I’m unable to post original video links from facebook here as they will wipe out the whole of this post!!! Like all grandmas’ recipes, they are all very brief with very few precise measurement given, but it is always interesting to see the ingredients used, sometimes unexpected or unusual!

Recipes with some (very poor) English translations (seems to me they are translated by machine rather than an actual person translated them, LOL):
Update November 26, 2017: Found videos from Youtube and added below…
木薯糕 Cassava (Fresh Tapioca) Kueh


笋粿 / 韭菜粿 Soon Kueh & Ku Chai Kueh (Jicama Dumplings & Garlic Chive Dumplings)

客家酿豆腐 Hakka Yong Tau Foo / Hakka Stuffed Tofu

咸肉粽 Savoury Bamboo-leaf Rice Dumplings

素羊肉咖喱 Vegetarian Curry

黄姜鱼片汤 / 福建炒虾面 Turmeric Fish Soup & Hokkien Prawn Noodle



福建面线糕 Mee Sua Kueh

香菇豆酱焖猪肉 Babi Pongteh (Nyonya Braised Trotters)

泰国青咖喱 Thai Green Curry

金花朵朵 Golden Flowers (Steamed Quail Egg Dumplings)

肉丸意大利面 Meatball Pasta

芋头木薯粉 Savoury Taro & Tapioca Kueh



Indirect links to recipes (look for the facebook links in the captions of the following links, it will take you to the official videos with Chinese recipes):

Ep 1 (Sept 13): 木薯糕 Cassava Kueh
Ep 1 (Sept 13): 薄饼 Popiah (Fresh Spring Rolls)

Ep 2 (Sept 20): 笋粿 Soon Kueh (Jicama Dumplings)
Ep 2 (Sept 20): 韭菜粿 Ku Chai Kueh (Garlic Chive Dumplings)

Ep 3 (Sept 27): 客家酿豆腐 Hakka Yong Tau Foo (Hakka-Style Stuffed Tofu and Stuffed Vegetables)

Ep 4 (Oct 4): 咸肉粽 Bak Chang (Bamboo-Leaf Rice)

Ep 5 (Oct 11): 素羊肉咖喱 Mock Mutton Curry (Vegetarian Curry)

Ep 6 (Oct 18): 福建炒虾面 Hokkien Har Mee (Hokkien Prawn Noodle)
Ep 6 (Oct 18): 黄姜鱼片汤 Turmeric Fish Soup

Ep 7 (Oct 25): 墨西哥焖牛肉 Mexican Beef Stew / 墨西哥饭 Mexican Rice

Ep 8 (Nov 1): 福建面线糕 Hokkien Mee Sua Kueh (Hokkien-Style Longevity Noodle Slab)

Ep 9 (Nov 8): 香菇豆酱焖猪肉 Babi Pongteh (Nyonya Braised Trotters)

Babi Pongteh (Episode 9)
Ingredients:
1.5kg front pig trotters, chopped into large bite-size pieces
8 – 10 dried shiitake mushrooms, soaked in warm water to rehydrate
250g bamboo shoots, roll-cut then soak in hot water
About 4 pieces of rock sugar, depending on size
200g shallots, pound or blend into paste
50g garlic, finely chopped
1/2 cinnamon quill
4 tbsp taucheo/taucu (fermented soybean sauce/paste)
dark soy sauce, ground white pepper, sugar, salt, to taste
Method:
1. Scald the pork trotters in boiling water briefly, then rinse.
2. Season trotters with 2 tbsp sugar, 1/2 tbsp each of salt and pepper, 4 tbsp dark soy sauce, and massage in the seasoning.
3. Set aside for at least half an hour to marinate.
4. Season rehydrated mushrooms with 1 tbsp sugar and 1 tbsp dark soy sauce. Bring a pot of water to the boil and steam the mushrooms until softened. (Use the boiling water to scald/soak the bamboo shoots.)
5. Heat a wok with oil, and sauté garlic until golden brown, then add shallot paste and cinnamon quill. Stir fry over low heat until the paste caramelizes.
6. Add 4 tbsp of taucheo, and mix evenly with the paste. Then add some water to stop the caramelized paste catching on the bottom.
7. Add steamed mushrooms, bamboo shoots and season with dark soy sauce.
8. Add marinated pork trotters, and stir to mix with all the other ingredients.
9. Add rock sugar, slowly and carefully pour in enough boiling water to just cover the trotters.
10. Cover wok, simmer over low heat for 45 minutes – 1 hour, or until meat is soft and tender.
11. Serve with rice.

Ep 10 (Nov 15): 泰国青咖喱 Thai Green Curry

Thai Green Curry (Episode 10)
Ingredients:
2 chicken legs, cut into bite-size pieces
2 chicken wings, jointed
500ml coconut milk
20 leaves of Thai basil
1 package of small Thai eggplants, make a cross cut on each eggplant
Thai fish sauce, to season
salt and (palm) sugar, to taste
Spice paste:
10 Thai green chillies, seeded, roughly chopped
3 – 4 kaffir lime leaves, snip with a pair of scissors
zest from 1 lime
2 lemongrass, white bulbous parts only, sliced diagonally
1 small piece of galangal, peeled, sliced
1 small piece of turmeric, peeled, sliced
3 cloves of garlic, peeled
5 shallots, peeled, roughly chopped
Method:
To make spice paste:
1. Pound the kaffir lime leaves and lime zest in a mortar and pestle.
2. Blend all other spice ingredients in a blender into a paste, adding a little water to help keep blades moving if neccessary.
3. Add pounded lime leaves and zest to the paste and mix well.
To cook curry:
1. In a hot wok or pot, fry the spice paste until fragrant.
2. Add a little sugar and salt to taste.
3. Add the chicken pieces and coat to mix well with the spice paste.
4. Add coconut milk.
5. Add the eggplants (you may fry them first until soft if desired before adding to curry).
6. Season with fish sauce, cover, and continue to cook until the sauce comes to a boil.
7. Continue to cook until the small eggplants have softened, and chicken pieces are cooked.
8. Add Thai basil leaves before serving.

Ep 11 (Nov 22): 金花朵朵(肉末蒸鹌鹑蛋)Steamed Quail Egg Dumplings – A modern fusion: When Shaomai met Scotch Eggs!

Steamed Quail Egg Dumplings (Episode 11)
Ingredients:
200g minced chicken breast
10 prawns, shelled & minced
10 quail eggs
5 waterchestnuts, peeled & chopped
3 dried shiitake mushrooms, rehydrated in water until softened, then diced
10 gojiberries (wolfberries), soaked in water
2 tablespoons (approx.) concentrated chicken stock (eg. Knorr Concentrated Chicken Bouillon or Continental Chicken Stockpot)
tapioca (or potato) starch, as needed
10 Chinese teacups
Seasonings:
4 tsp oyster sauce
2 tsp sesame oil
1 teaspoon light soy sauce
salt to taste
Method:
1. Mix chopped mushrooms and waterchestnuts together, then divide into two portions, add each portion respectively to the minced chicken and minced prawns.
2. Add 1 teaspoon of the tapioca starch into the bowl of minced prawns and mix well. Then add 2 teaspoons of oyster sauce, 1 teaspoon sesame oil and half a teaspoon of light soy sauce, stir and mix into a viscous paste. Set aside.
3. Repeat Step-2 with the minced chicken by adding the same amount of tapioca starch, and seasonings, and mix into a viscous paste.
4. Finally mix the prawn paste and the chicken paste together. Divide into 10 portions.
5. Fill each teacup with one portion of the meat paste, poke a hole in the centre of the paste with your thumb or the handle of a wooden spoon. Separate each quail egg, pour the egg white into the hole of the meat paste in each cup, and place one yolk on top of each cup.
6. Place the cups into a steamer, and steam for about 10 minutes.
7. For the sauce, bring a small pot of water to the boil, add chicken stock and gojiberries. Bring back to the boil.
8. Mix a little tapioca starch with a little water to make a slurry, and add to the boiling sauce to thicken it.
9. Remove the dumplings from the teacups and arrange them on a serving plate. Pour sauce over the dumplings. If desired, remove the gojiberries from the sauce and arrange each gojiberry on top of each dumplings before pouring the sauce over the top.

LOL, all these modern ah-ma cooking foreign cuisines!!! Have they run out of traditional ah-ma with real secret recipes? I was expecting lots of passed down local recipes from Singapore or at least from South East Asia! There are already tons of recipes online for Spaghetti and Meatballs, so nothing special especially from a modern Asian ah-ma!?!?!?

Ep 12 (Nov 29): 肉丸意大利面 Spaghetti and Meatballs

肉丸意大利面(第12集)

意大利面材料:
面粉 300克
鸡蛋 3粒
牛油(含盐)
橄榄油

制作面条
1. 将面粉倒在桌上,中间部分挖一个洞,将鸡蛋打在洞里面
2. 加少许盐和1汤匙橄榄油
3. 用叉子把鸡蛋打散,让蛋汁慢慢渗入面粉,再将面粉搓成面团
4. 用保鲜膜包面团,放冰箱30分钟
番茄酱材料:
芹菜(刨细) 2束
红萝卜(刨细) 3条
洋葱(去皮,切小粒) 1粒
蒜头(切碎) 5粒
番茄丁 1罐(411克)
番茄膏 170克
番茄糊 822克
番茄酱汁 425克
牛肉汤块 1块
红酒 3汤匙
伍斯特酱 1汤匙
月桂叶(撕碎) 适量
百里香 适量
香芹(切碎) 适量
橄榄油

黑胡椒
红糖
制作番茄酱
1. 热锅,倒入橄榄油,蒜头爆香,洋葱炒软
2. 加入芹菜和红萝卜
3. 加番茄膏、番茄泥、番茄丁和番茄酱汁
4. 撒上香芹和月桂叶
5. 加牛肉汤块、伍斯特酱和红酒
6. 加红糖、黑胡椒和盐调味,盖锅焖煮30分钟(偶尔搅拌一下)
肉丸材料:
牛肉碎 250克
猪肉碎 250克
鸡蛋 3粒
全脂牛奶 约1杯
帕马森起司(刨碎) 适量
苏打饼(压碎) 2杯
洋葱(去皮,切碎) 1粒
蒜头(去皮,切碎) 4 – 5粒
牛至 2茶匙
九层塔(切碎) 约半杯
制作肉丸
1. 牛肉碎和猪肉碎放进大碗里
2. 加洋葱、蒜头、九层塔、鸡蛋和苏打饼屑
3. 帕马森起司刨碎,倒进碗内
4. 加牛至和盐
5. 加全脂牛奶
* 分量视浓稠度而定,若太湿,可加苏打饼屑;若太干,则多加点牛奶
6. 所有材料搅拌均匀后,捏成丸状
7. 放入烤箱烘烤30分钟,温度设定在180度C
煮意大利面
1. 从冰箱取出面团,擀平,切成4大块
2. 将面团放入压面机,压成面条
3. 滚一锅水,加少许盐,再将面条烫熟(可拌一点牛油)
4. 将烤好的肉丸放进番茄酱里,搅拌均匀
5. 将肉丸摆在面条上、淋上番茄酱,最后撒上帕马森起司和香芹

Ep 13 (Dec 6): 芋头木薯粉 Savoury Taro Kueh (final episode)

芋头木薯粉(第13集)

材料:
泰国芋头(去皮、切小块) 500克
木薯粉(茨粉) 500克
虾米(洗净) 70克
香菇(泡软、切片) 16朵
五花肉 / 梅肉 (切小片) 500克
大蒜(切段) 3束
青葱(切段) 5束
红葱头(去皮、切小粒) 6粒
蒜头(去皮、切小粒) 5粒
黑酱油 调味
酱青 调味
胡椒粉 调味
盐 调味
水 适量
红辣椒 点缀
芹菜 点缀
制作粉浆:
1. 芋头煮软(约30分钟),过筛压成泥状
2. 加水(约200克),搅拌均匀
3. 倒入木薯粉,调成粉浆
4. 加黑酱油、酱青调味
煎粉浆:
1. 热锅,加少许油,将粉浆倒进锅里,边煎边搅拌
2. 粉浆凝固后,翻至另一面煎
3. 起锅后,冷却后切成条状,备用
炒料
1. 热锅,下油,炸红葱头
2. 捞起红葱头酥,备用
3. 炒虾米、蒜头、大蒜和五花肉,加少许酱青、黑酱油和盐调味
4. 炒香菇
5. 倒入适量的水,加胡椒粉和芋头木薯粉,所有材料炒均匀(若芋头木薯粉粘在一起,可加多点水)
6. 加大蒜叶
7. 最后撒上红葱头酥,再加红辣椒丝和芹菜点缀




Advertisements

1 Comment »

  1. Reblogged this on mamabatesmotel.

    Comment by mamabatesmotel — November 15, 2017 @ 3:08 pm | Reply


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: