Corner Café

November 14, 2017

Ah Ma Can Cook 阿嬷来做饭

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

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)
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
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)
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
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.


1 Comment »

  1. Reblogged this on mamabatesmotel.

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

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