amy beh recipes
TRANSCRIPT
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Light and refreshingCOOK’S NOOK by AMY BEH
SWEET, light dessert soups are alays a !resh e"d to a hea#y $eal% Be i"spired by these"e &reatio"s a"d they ill be a el&o$e treat !or your guests% 'et your guests ha#e seetthoughts o! you a!ter the di""er%
Apple, Chrysanthemum and Pow Sum Soe
()g pow sum soe *hairs o! gi"se"g roots+, ri"sed A ha"d!ul dried &hrysa"the$u$ !loers * kok fah+ gree" apples, s-i""ed a"d &ubed (.)g ho"ey&o$b ro&- sugar (%. litres ater
Bri"g ater to a boil a"d steep the &hrysa"the$u$ !loers !or (. $i"utes%
/se a slotted spoo" to re$o#e the !loers%
Strai" the &hrysa"the$u$ !loer ater i"to a" ele&tri& &ro&-0pot% Add the gi"se"g roots a"d sugar a"d
&oo- o" lo !or 1 hours%
Add the apples a"d &o"ti"ue to &oo- o" high !or 2) $i"utes% Ser#e hot or &old%
White Fungus and Apple Soup
1 red 3u4i apples, s-i""ed, &ored a"d &ubed ()g hite !u"gus, soa-ed !or .5() $i"utes a"d &ut i"to s$all pie&es ( tbsp ea&h o! bitter a"d seet al$o"ds 2 ho"ey dates *$at &hoe+ ())g ro&- sugar (%. litres ater 1 s&repi"e lea#es, shredded a"d -"otted
Bri"g ater to a boil a"d add apples, hite !u"gus a"d bitter a"d seet
al$o"ds% Coo- !or . $i"utes%
Add ho"ey dates, ro&- sugar a"d s&repi"e lea#es a"d si$$er !or 2.0)
$i"utes% Ser#e hot or &old%
Lotus Soup and Lohan Guo
(%. litres ater 2))g lotus root, ashed a"d s-i" s&raped o!! (61 loha" guo *Buddha’s !ruit+ (. seeded dried Chi"ese red dates . ho"ey dates *$at &hoe+
())g ro&- sugar
Sli&e lotus roots i"to thi" sli&es% Bri"g ater to a boil i" a $ediu$0si7ed pot% Add lotus roots, loha" guo,
red dates, ho"ey dates a"d ro&- sugar%
Whe" it begi"s to boil, redu&e heat to $ediu$0lo a"d &oo- !or 2)52. $i"utes% Ser#e hot or &old%
Aloe Vera and Bamboo Pith Sweet
( big $ature blade aloe #era 8 pie&es ba$boo pith, soa-ed a"d e"ds tri$$ed ()g dried lo"ga" (.)g ro&- sugar
1 s&epi"e lea#es, -"otted (%1 litres ater
S-i" the aloe #era a"d &ut i"to &ubes% Wash o!! the sli$y gel a"d soa- i" ater !or .0() $i"utes%
Apple, Chrysanthemum andPow Sum Soe
Lotus Soup and Lohan Guo
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Ingredients
• .))g red0s-i" sugar &a"e *&hoo- &hea’+
(.g hairs o! gi"se"g root *yo"g su$ soe+
(=g hite !u"gus, soa-ed, the e"ds tri$$ed
a"d &ut i"to !lorets
1)g dried !igs
&a"died dates
. red dates
())g ro&- sugar
(% litres ater
•
Method
Clea" a"d &ut sugar &a"e i"to se&tio"s, the" hal#es%
>i"se a"d soa- hairs o! gi"se"g roots !or ()0(. $i"utes% 9rai" a"d set aside%
Bri"g ater to a boil i" a deep sau&epa"% Add all the i"gredie"ts a"d boil%
>edu&e the heat, &o#er the pot partially a"d allo to si$$er !or about .0.) $i"utes% Ser#e up the soup
hot or he" it has &ooled do"%
!elated re"ipes
Lemongrass And Ginger DelightBY AMY BEH
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• :rep Ti$e
(. $i"s
Ingredients
• . stal-s le$o"grass, lea!y e"ds &ut o!!
(.)g &astor sugar
?))$l ater
2)g gi"ger, s$ashed
2 s&repi"e lea#es, shredded a"d -"otted
2 li$es
(61 &up light ru$
Method
Bash the thi&- e"d o! the le$o"grass ith the ba&- o! a &lea#er *to release the !la#our+% :ut sugar,
le$o"grass a"d gi"ger i" a sau&epa"% :our i" ater a"d bri"g to boil%
>edu&e the heat a"d si$$er !or three or !our $i"utes% Stir o&&asio"ally u"til sugar is &o$pletely
dissol#ed% Add s&repi"e lea#es a"d &o"ti"ue to si$$er !or a !urther three to !i#e $i"utes% >e$o#e !ro$
the heat a"d lea#e aside to &oo- &o$pletely%
9i#ide ru$ betee" !our i"di#idual glasses a"d s@uee7e i" the li$e% :our i" le$o"grass syrup a"d stirbris-ly%
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Ingredients
• 1))g salted thread!i" *i-a" -urau+, ri"sed, soa-ed !or 2) $i"utes
())g te$peh, &ubed
2 lo"g bea"s, &ut i"to &$ le"gths
tbsp oil
1&$ gala"gal, sli&ed a"d lightly s$ashed
( stal- le$o"grass, bruised
( stal- &urry lea#es
2))$l ater
1))$l e#aporated $il-
1 tbsp &o&o"ut $il-
Spi"e ingredients #A$ % ground into a paste
8 shallots
2 &lo#es garli&
1&$ !resh tur$eri&
. red &hillies
() dried &hillies
( tsp shri$p paste gra"ules *bela&a" gra"ules+
Seasoning
( tsp sugar
tsp a"&ho#y sto&- gra"ules
tsp &hi&-e" sto&- gra"ules
( tsp !ish sau&e
•
Method
9eep0!ry tempeh pie&es i" hot oil u"til golde"% 9ish out a"d put aside% Add salted !ish i" the re$ai"i"g hot
oil a"d !ry u"til !ragra"t% 9ish out a"d lea#e aside%
Heat oil a"d !ry le$o"grass, gala"gal a"d &urry lea#es till !ragra"t% Add grou"d spi&e i"gredie"ts *A+% Stir
a"d !ry u"til oil rises%
:our i" ater a"d bri"g to the boil% Add !ried salted !ish, lo"g bea"s a"d tempeh% Coo- !or !i#e to si
$i"utes%
Stir i" e#aporated $il- a"d &o&o"ut $il-% Coo- !or a hile% Ad4ust seaso"i"g to taste%
Thai Style Curry Fish Head
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Ingredients
• ( s$all garoupa !ish head, hal#ed
( lo"g bri"4al, &ut i"to thi&- sli&es2 lo"g bea"s, &ut i"to &$ le"gths
( to$ato, &ut i"to edges
( o"io", &ut i"to edges
.08 bird’s eye &hillies, s$ashed
1 stal-s le$o" grass, s$ashed
( stal- &urry lea#es
2 -a!!ir li$e lea#es
.)$l thi&- &o&o"ut $il-
.)$l e#aporated $il-
2))$l !resh &hi&-e" sto&-. tbsp oil
Spi&e i"gredie"ts *A+
shallots
2 &lo#es garli&
1 tbsp &hilli paste
1 tbsp !ish &urry poder
1 tbsp to$ ya$ paste Seaso"i"g *B+
( tsp sugar( tbsp !ish sau&e
1 tbsp li$e 4ui&e
(61 tsp &hi&-e" sto&- poder
(61 tsp a"&ho#y sto&- poder
•
Method
9eep0!ry !ish head hal#es u"til golde" bro"% 9ish out a"d put aside%
Heat oil i" a o-, sautD le$o" grass a"d &urry lea#es u"til !ragra"t%
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Add spi&e i"gredie"ts *A+ a"d &o"ti"ue to !ry u"til aro$ati& a"d oil rises%
Add !resh &hi&-e" sto&-, birds eyes &hillies, bri"4al a"d lo"g bea"s% Bri"g to a si$$eri"g boil%
Add &o&o"ut $il-, e#aporated $il-, seaso"i"g, -a!!ir li$e lea#es, o"io" a"d to$ato% Coo- to a boil the"
add i" !ish head% Bri"g to a @ui&- boil o"&e agai"% 9ish out a"d ser#e i$$ediately%
Spicy Tangy Curry Fish HeadBY AMY BEH
Ingredients
• =))g !ish head *garoupa or red s"apper+, &hopped i"to ser#i"g pie&es
1 tbsp ta$ari"d pulp
8))$l ater
1 pie&es ta$ari"d peel
1 tbsp e#aporated $il-
20 tbsp oil
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A little salt
ladys !i"gers, &ut i" hal!
( o"io", &ut i"to edges
2 &herry to$atoes, hal#ed
Spi&e paste A *grou"d+
(. dried &hillies, soa-ed i" hot ater to so!te"
2 red &hillies, seeded
(. shallots
2 &lo#es garli&
1 sli&es gala"gal
1&$ tur$eri&, sli&ed
(.g bela&a"
*B+
( stal- le$o" grass, s$ashed
( stal- gi"ger !loer, hal#ed
( stal- &urry lea#es
Seaso"i"g *C+
Ade@uate salt a"d sugar to taste
•
Method
Mari"ate !ish head pie&es ith salt a"d set aFside%
Mi ta$ari"d pulp ith ater the" strai" to etra&t the 4ui&e%
Heat oil i" a o- a"d !ry i"gredie"ts *B+ u"til !ragra"t% Add spi&e paste *A+ a"d &o"ti"ue to !ry u"til oil
rises%
:our i" ta$ari"d 4ui&e a"d add lady’s !i"gers a"d o"io"% Bri"g to a boil%
Add !ish head pie&es, dried ta$ari"d peel a"d to$atoes% Boil u"til &oo-ed%
Stir i" e#aporated $il- a"d ad4ust ith seaso"i"g to taste% 9ish out a"d ser#e hot ith ri&e%
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Ingredients
• .)g garoupa *use the tail e"d portio" o! the !ish+
1 stal-s spri"g o"io"
( tbsp !i"ely shredded you"g gi"ger
1 birds eye &hillies, di&ed or &hopped
( tsp di&ed red &hillies
So$e spri"g o"io" &urls
So$e &oria"der lea#es
Sau&e
( tsp &hopped garli&
1 tbsp sesa$e oil
1 tbsp pre$iu$ !ish sau&e
(61 tsp sugar
(6 tsp pepper
•
MethodClean garoupa and make two diagonal slits on both sides of the sh.
Place spring onion stalks on a heat-proof plate or dish. Arrange sh over the spring onionstalks.
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Steam over high heat for 5 minutes. Remove the dish from the steamer and discardecess li!uid and spring onion stalks.
"eat sesame oil in a wok and fr# garlic until lightl# golden.
Add premium sh sauce. Cook brie$# for about %& seconds.
Add remaining sauce ingredients to mi. 'ish out and pour over the half-steamed sh.Arrange ginger shreds and bird(s e#e chillies over the sh. Continue to steam for another)-* minutes or until sh is cooked through.
Remove sh from the steamer and add remaining ingredients.
Serve the steamed sh immediatel# or while still hot.
Steamed Fish Head
Ingredients
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• (61 a !ish head *garoupa or red s"apper+
Mari"ade *A+
Ade@uate salt a"d pepper
A little sugar
*B+
1 bird’s eye &hillies, &hopped
(61 a to$ato, thi"ly sli&ed
1 sli&es so!t bea"&urd
(.g salted &abbage gree" ste$s *har$ &hoy+, shredded
( pie&e pi&-led sour plu$ *shee" $ui+, seeded a"d &hopped
sli&es gi"ger
Sau"e #C$
(61 tsp sugar
(61 tsp !ish sau&e
9ash o! pepper
(6 tsp &hi&-e" seaso"i"g poder
2 tbsp ater
( tbsp Shao Hsi"g Hua Tiau i"e
Gar"ishi"g
So$e &hopped spri"g o"io" a"d !resh red &hilli
( tbsp !ried garli& oil
So$e !ried garli& &risps
Method
Clea" the !ish head% 'ightly seaso" ith $ari"ade *A+ a"d set aside%
Arra"ge i"gredie"ts *B+ o" the base o! a heatproo! dish% :la&e !ish head o#er the i"gredie"ts a"d stea$
!or (. $i"utes%
:our aay e&ess ater%
Co$bi"e sau&e *C+ i" a s$all "o"sti&- sau&epa" a"d &oo- to a lo si$$eri"g boil, the" pour hot sau&e
o#er the !ish% 3i"ally, gar"ish the !ish be!ore ser#i"g%
Mango FishBY AMY BEH
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Ingredients
• 1 thi&- sli&es garoupa !ish, &lea"ed
Salt a"d pepper to taste
( tbsp tapio&a !lour
( tbsp sour plu$ sau&e
1 tbsp le$o" 4ui&e
( tsp !ish sau&e
( tbsp sugar or to taste
( tsp sesa$e oil1 bird’s eye &hillies, &hopped
Gar"ish
1 tbsp shredded u"ripe $a"go
( tbsp shredded &arrot
1 tbsp !i"ely shredded gi"ger
•
MethodSeaso" !ish sli&es ith ade@uate salt a"d pepper, the" spri"-le lightly ith tapio&a !lour to &oat both sides%
Heat oil i" a o- a"d deep0!ry !ish sli&es u"til golde" bro"% 9ish out a"d pla&e o" a ser#i"g platter% Add
gi"ger shreds to the re$ai"i"g hot oil a"d !ry u"til golde" bro" a"d &rispy% >e$o#e a"d drai" o"
absorbe"t -it&he" paper%
Co$bi"e sour plu$ sau&e, le$o" 4ui&e, sugar, !ish sau&e, sesa$e oil a"d bird’s eye &hillies i" a s$all
bol% Stir to $i u"til sugar is dissol#ed% Ad4ust taste i! too sour, add a little $ore sugar%
:our sau&e o#er the !ish a"d spri"-le so$e $a"go a"d &arrot shreds o#er% Top ith the &rispy gi"ger%
Ser#e i$$ediately%
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:or- Kor$a
Ingredients
• ))g por- ribs, &ut i"to .&$ pie&es
0. tbsp &oo-i"g oil
(.)$l plai" yoghurt
(.)g o"io"s, sli&ed thi"ly
1)g &ashe"uts
1 potatoes, &ut i"to edges
1))$l ar$ ater
I"gredie"ts *A+
1 red &hillies, hal#ed a"d seeded
( tsp &hopped garli&
( tbsp !i"ely shredded gi"ger
Spi&es *B+ $ied i"to a paste ith a little ater
1 tbsp &oria"der poder
1 tbsp &hilli poder
(61 tsp tur$eri& poder
( tsp gara$ $asala poder
( tbsp !e""el poder
( tsp &u$i" poder
(6 tsp grou"d "ut$eg
Spi&es *C+
2 &arda$o$s
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&lo#es
( star a"ise
2&$ &i""a$o" sti&-
1 bay lea#es
Seaso"i"g
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Ingredients
• =))g belly por- ith bo"e
(61 tsp dar- soy sau&e
1))g bro&&oli, &ut i"to !lorets a"d bla"&hed
.))$l ater
Thi&-e"er; ( tbsp potato star&h a"d 1 tbsp ater
*A+
dried Chi"ese $ushroo$s, soa-ed
2 star a"ise
2 &lo#es
&$ &i""a$o" sti&-
26 tsp &u$i" seeds
( stal- spri"g o"io"
.)g gi"ger, &rushed
( tsp &hopped garli&
( tbsp sesa$e oil
Sau&e *B+
( tbsp light soy sau&e
( tbsp oyster sau&e
( tbsp Shao Hsi"g Hua Tiau i"e
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(61 tsp sesa$e oil
( (61 tsp pepper
( tbsp ro&- sugar
(61 tsp &hi&-e" sto&- seaso"i"g
•
Method
:la&e belly por- i" a pot o! boili"g ater% Bla"&h !or 20 $i"utes% >e$o#e a"d ri"se ell% /se a !or- to
pri&- holes o" the s-i" the" rub the s-i" ith dar- soy sau&e% 9eep0!ry por- i" hot oil o#er $ediu$ lo
heat u"til golde" bro"% >e$o#e a"d soa- por- i" a basi" o! i&e0&old ater !or 1.02) $i"utes% 9rai" a"d
set aside%
:la&e the prepared belly por- i" a hea#y0based sto&- pot% Add *A+% :our i" ater a"d add *B+% Braise !or
)0. $i"utes or u"til $eat is 4ust te"der% *9o "ot allo $eat to o#er&oo- the teture o! the $eat should
ha#e bite%+ >e$o#e a"d pla&e o" a ser#i"g plate%
Strai" the gra#y to re$o#e i$purities a"d ad4ust ith thi&-e"er% 9ish out the gra#y a"d pour o#er por-%
Ser#e gar"ished ith bro&&oli%
!hoeni# Cla$s In Fragrant SauceBY AMY BEH
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Ingredients
• 8 pie&es !ried &hi&-e" !eet *store0bought+, &ut i"to hal#es%
*A+
&$ &i""a$o" sti&-
1 star a"ise
&$ -"ob gi"ger, s$ashed
2 &ups ater
*B+
( tbsp oyster sau&e
1 tbsp light soy sau&e
1 tbsp sugar
*C+
(6 tsp thi&- soy sau&e
( tbsp light soy sau&e
( tbsp oyster sau&e
( tsp s&allop sau&e
(6 tsp pepper
( tbsp sugar
(61 tsp &hi&-e" sto&- gra"ules
())$l ater
*9+
( tsp salted bla&- bea"s, $i"&ed
( tbsp &hopped bird’s eye &hillies
( tbsp &hopped red &hililes
( tbsp &hilli sau&e
( tsp sesa$e oil
( tsp Shao Hsi"g Hua Tiau i"e
•
Method
:ut &hi&-e" !eet i" a deep sau&epa"% Add i"gredie"ts *A+ a"d *B+% Boil !or .0.) $i"utes or u"til &hi&-e"
!eet are te"der% >e$o#e &hi&-e" !eet a"d drai" ell%
Mari"ate prepared &hi&-e" !eet ith i"gredie"ts *C+ a"d *9+ !or at least 2) $i"utes% Arra"ge &hi&-e" !eet
o" i"di#idual s$all plates% Stea$ o#er rapid boili"g ater !or ()0(. $i"utes% Ser#e i$$ediately%
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Her%al Chic"en With Sugar CaneSoupBY AMY BEH
Ingredients
• 8))g &hi&-e", &hopped
1)g yu- &ho-
1.g hoi &ho-.g seet Chi"ese al$o"ds *"a$ hu"g+
.g bitter Chi"ese al$o"ds *pa- hu"g+
.g -ei &hi
. red dates, seeded
( litre prepared sugar &a"e sto&-
•
Method
Co$bi"e all i"gredie"ts i" a double0boiler% Boil the soup !or a" hour% Ser#e the soup i$$ediately ith a
dash o! salt%
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asic Sugar Cane Stoc" BY AMY BEH
Ingredients
• (-g red s-i""ed sugar &a"e *&hoo- &hea’+, &lea"ed, se&tio"ed a"d &ut i"to hal!
2%. litres ater
•
Method
Co$bi"e ater a"d sugar &a"e i" a pot% Boil !or a" hour% 9is&ard the sugar &a"e a"d sie#e the sugar
&a"e sto&- be!ore use or &o"su$e as a dri"- o" hot days%
Steamed Her%al Chic"enBY AMY BEH
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Ingredients
55&g chicken+ cut into bite-si,ed pieces dried shiitake mushrooms+ soaked to soften+ then sliced
arinade /A0
% tbsp o#ster sauce% tsp light so# sauce%1* tsp pepper%1 tsp sugar% tbsp ginger 2uice% tsp sesame oil
"erbs
3 4bsp o2i
g tong kwai+3&g tong sum+ rinsed 3&g huai shan3 pcs bek kei5 red dates
%&g dried scallop
4hickening /combined0
%13 tsp potato1arrowroot starch%13 tsp water
Method
Seaso" &hi&-e" ith $ari"ade *A+ !or at least 2) $i"utes o" a stea$i"g plate*&a" use
alu$i"iu$6&ellopha"e paper+
Heat o- ith (Tbsp oil, !ried Gi"ger u"til !ragra"t%
Addi i" all the herbs J soa-ed $ushroo$, put i" ()) o! hot ater, stir !ry !or 102 $i"s:ut aside
:our the Herbs o#er the Chi&-e", a"d stea$ it u"til &oo-ed% *( hr0(%. hr+
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Garlic utter Chic"en With S&uidBY AMY BEH
E$ail
Ingredients
• 1))g &hi&-e" breast $eat, &ut i"to sli&es
1 s@uids, s&ored o" the i"side a"d &ut i"to sli&es
.)g bro" shiita-e $ushroo$s
.)g &arrot, &ut i"to desired shapes
pie&es s"o peas
( tbsp $i"&ed garli&
( tbsp e#aporated $il-
( tbsp butter
( tsp oil
20 tbsp ater
&arinade #A$
(6 tsp pepper
(6 tsp salt
( tsp light soya sau&e
( tsp tapio&a !lour
A dash o! &oo-i"g i"e *optio"al+
tsp sesa$e oil
Seasoning #B$
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A little ater
1 sli&es gala"gal
( stal- le$o"grass, lightly bruised
&arinade #A$
( tbsp $i"&ed garli&
1 tbsp oyster sau&e
( tbsp light soya sau&e
L tsp dar- soya sau&e
())g !i"ely di&ed pi"eapple
•
Method
Seaso" &hi&-e" ith $ari"ade *A+ !or se#eral hours or at least 2) $i"utes%
Add gi"ger shreds to a dry "o"sti&- o- *ithout oil+ a"d !ry !or o"e to to $i"utes%
Add oil a"d &hilli poder% Stir bris-ly, the" add a little ater to $i%
Add $ari"ated &hi&-e", le$o"grass a"d gala"gal% Stir0!ry ell% >edu&e the heat a"d si$$er u"til &hi&-e"
is &oo-ed through%
'ish out chicken onto a bed of cubed pineapple. Serve at once.
Steamed Her%al !ra$ns With!ump"inBY AMY BEH
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Ingredients
• ))g large pra"s
))g pu$p-i", s-i" re$o#ed a"d sli&ed thi&-ly
( tbsp shredded gi"ger
*A+
()g to"g su$, sli&ed
.g to"g -ai
red dates
1.)$l ater
Seaso"i"g
Salt a"d sugar to taste
9ash o! pepper
( tsp &hi&-e" sto&- poder
Gar"ishi"g
So$e &hopped &oria"der
•
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Method
Soa- the to"g su$, to"g -ai a"d red dates separately !or a" hour drai"%
Co$bi"e i"gredie"ts *A+ i" a sau&epa"% Bri"g to boil the" redu&e the heat a"d si$$er u"til the sto&- is
redu&ed to hal! the portio"% >eser#e the sto&- a"d ad4ust ith seaso"i"g to taste%
Arra"ge pu$p-i" sli&es o" the base o! a deep bol%
:our the reser#ed sto&- o#er a"d stea$ !or () $i"utes%
:la&e the pra"s o#er the pu$p-i", spri"-le ith gi"ger a"d stea$ !or si to eight $i"utes or u"til pra"s
are &oo-ed through% Gar"ish ith &oria"der%
!ra$ns In Tangy SauceBY AMY BEH
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Ingredients
• 2))g $ediu$0large pra"s
)g &a""ed pi"eapple *&ubed+, ell drai"ed
.)g red &apsi&u$, &ubed
.)g gree" &apsi&u$, &ubed
1 tbsp sesa$e oil
Hal! a" o"io", &ubed
. sli&es gi"ger
Sau&e i"gredie"ts *A+ 0 &o$bi"ed
1 tbsp to$ato sau&e
1 tbsp &hilli sau&e
( tsp oyster sau&e
(6 tsp pepper
( tsp &or"!lour
2 tbsp pi"eapple syrup
Gar"ishi"g
( tbsp &hopped spri"g o"io"
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•
Method
Clea" pra"s, tri$ the !eelers, but lea#e shells i"ta&t% :at dry ith paper toels%
:la&e pra"s i" a to0litre &asserole dish, &o#er a"d stea$ !or to $i"utes o" $i&ro poer Mediu$*8))W+% >e$o#e the pra"s a"d pour out the pra" 4ui&e i"to sau&e *A+%
Add sesa$e oil, o"io" a"d gi"ger i"to the used &asserole dish% Stir a"d !ry o" $i&ro poer High
*(,)))W+, u"&o#ered !or ( (61 $i"utes%
Add i" &o$bi"ed sau&e *A+, pi"eapple &ubes a"d all the &apsi&u$% Coo- o" $i&ro poer High *(,)))W+
!or ( (61 $i"utes, u"&o#ered%
Add pra"s to the sau&e, stir a"d &oo- o" $i&ro poer High *(,)))W+ !or 1) se&o"ds% >e$o#e &asserole
!ro$ o#e", add gar"ishi"g a"d ser#e at o"&e%
Stir'(ried Mi#ed )egeta%lesBY AMY BEH
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Ingredients
• pie&es &loud ear !u"gus, soa-ed a"d &ut i"to strips
.)g &arrot, sli&ed
( sti&- &elery, &ut i"to )%.&$ sli&es diago"ally
!resh shiita-e $ushroo$s, sli&ed
1 &lo#es garli&, $i"&ed
sli&es gi"ger
( red &hilli, seeded a"d sli&ed
( stal- spri"g o"io", &ut i"to 1&$ le"gths
.)g &ashe "uts
( &up &oo-i"g oil
Sau&e i"gredie"ts
1 tsp light soy sau&e
( tsp oyster sau&e
( tsp Shao Hsi"g Hua Tiau i"e
( tsp sugar
(6 tsp pepper
( tbsp sesa$e oil
())$l !resh &hi&-e" sto&-
Thi&-e"i"g
( tsp &or"!lour $ied ith ( tbsp ater
•
Method
:ut oil i"to a o- a"d add &ashe "uts% Heat up the oil a"d deep0!ry &ashe "uts u"til lightly golde"
bro"% 9ish out a"d drai" o" -it&he" paper toels%
'ea#e ( tablespoo" oil i" the o- lightly bro" garli& a"d gi"ger% Add &arrot a"d !ry ell%
:ut i" &elery a"d &loud ear !u"gus% Toss to &o$bi"e ell% :our i" sau&e i"gredie"ts a"d add $ushroo$s%
Whe" $iture boils, thi&-e" ith &or"!lour $iture% Spri"-le i" &ashe "uts, spri"g o"io" a"d &hilli% 3ry
bris-ly o#er high heat to &o$bi"e%
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Fried Long eans $ith Miso SauceBY AMY BEH
Ingredients
• 1))g lo"g bea"s, &ut i"to 2&$ le"gths
( lo"g bri"4al, &ut i"to thi" lo"g sli&es
( stal- &urry lea#es
( red &hilli, seeded a"d sli&ed
1 &lo#es garli&, &hopped
1 tbsp dried pra"s, soa-ed a"d &hopped
( tbsp &hopped gi"ger
( tbsp &hopped bird’s eye &hillies
( tbsp sesa$e oil
( tbsp oil
Seaso"i"g
( tsp oyster sau&e
( tbsp $iso paste
( tsp sugar
(6 tsp pepper
( tsp Chi"ese ri&e i"e
( tsp &or"!lour
102 tbsp !resh &hi&-e" sto&-
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•
Method
9eep0!ry lo"g bea"s a"d bri"4al i" hot oil !or less tha" a $i"ute% 9ish out a"d drai" !ro$ oil%
Heat sesa$e oil a"d oil i" a o-% 'ightly bro" gi"ger, garli& a"d dried pra"s u"til !ragra"t%
Add &urry lea#es a"d birds eye &hillies% Toss !or a hile%
:ut i" lo"g bea"s, bri"4al a"d red &hilli a"d stir i" seaso"i"g i"gredie"ts% 3ry bris-ly u"til sau&e thi&-e"s%
9ish out a"d ser#e hot%
Seet Sour :u$p-i"
Ingredients
• ))g pu$p-i" !lesh, &ut i"to &ubes
( o"io", @uartered
2 thi" sli&es gi"ger, 4ulie""ed
( tbsp &hopped bird’s eye &hilli
.)g gree" &apsi&u$, di&ed
( red &hilli, &ut i"to edges
( sprig &oria"der lea#es
Batter *A+
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8 (61 tbsp plai" !lour
1 tbsp &ustard poder
1 tbsp &or"!lour
1 tbsp ri&e !lour
( (61 tsp ba-i"g poder
( (61 tsp salt
(61 tsp pepper
(=)0()$l ater
Sau&e *B+
2 tbsp &hilli sau&e
2 tbsp to$ato sau&e
( tbsp sugar
( tbsp apple &ider #i"egar
1 tbsp plu$ sau&e
(61 tsp salt or to taste
(61 tsp sesa$e oil
( tbsp &or"!lour $ied ith .)$l ater
•
Method
I" a $ediu$ bol &o$bi"e i"gredie"ts *A+ i"to a s$ooth batter the" tip i" the pu$p-i"% Mi ell to &oat
the pie&es%
Heat oil i" a o- u"til hot e"ough% 9eep0!ry pu$p-i" u"til &risp a"d golde" bro"% >e$o#e ith a slotted
spoo" a"d drai" o" paper toels%
Co$bi"e all sau&e i"gredie"ts *B+ i" a bol a"d stir till s$ooth% 'ea#e aside%
Heat to tablespoo"s oil i" a &lea" o- a"d !ry o"io" u"til it starts to bro" arou"d the edges% Add gi"ger,
bird’s eye &hilli a"d &apsi&u$%
Stir i" the prepared sau&e $iture% Whe" sau&e &o$es to a boil a"d starts to thi&-e", put i" the !ried
pu$p-i", stirri"g @ui&-ly to $i the sau&e% Spri"-le ith red &hilli a"d &oria"der%
9ish put a"d ser#e i$$ediately%
Mi#ed )egeta%le Medley BY AMY BEH
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Ingredients
• )g &arrot, &ut i"to desired shapes(1)g Ho"g Ko"g -ai la" stal-s, lea#es tri$$ed lea#i"g o"ly the stal-s
.g &loud ear !u"gus, soa-ed u"til so!t
(.)g por- belly, s-i""ed a"d sli&ed
( tbsp sesa$e oil
. sli&es gi"ger
1))$l !resh &hi&-e" sto&-
Seaso"i"g *A+
(6 tsp salt
(6 tsp pepper
(6 tsp sugar
( tsp oil
( tbsp tapio&a !lour
Sau&e i"gredie"ts *B+
(61 tsp pepper
(61 tsp sugar
(61 tsp sugar
(61 tsp salt
•
Method
'ightly $ari"ate por- sli&es ith seaso"i"g *A+%
Bla"&h -ai la" stal-s i" a pot o! boili"g ater% Add a pi"&h o! salt a"d sugar% O"&e do"e, drai" the
#egetable a"d pla&e o" a ser#i"g platter%
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Heat sesa$e oil i" a o- a"d !ry belly por- a"d gi"ger sli&es% Stir0!ry bris-ly a"d pour i" !resh &hi&-e"
sto&-% Coo- to a boil%
Add arrohead, &arrot a"d &loud ear !u"gus% Add i" &o$bi"ed sau&e *B+ a"d bri"g to the boil% 9ish out
a"d pour o#er the -ai la" stal-s%
Tie"tsi" Cabbage
Ingredients
• 1.)g Tie"tsi" &abbage
)g shi$e4i $ushroo$s
8)g &arrot, &ut i"to desired shapes
sli&es gi"ger
.)g por- belly, thi"ly sli&ed
( &lo#e garli&, &hopped
( tbsp sesa$e oil
( tsp &a"ola oil
Seaso"i"g *A+
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(6 tsp sugar
(6 tsp &hi&-e" sto&- gra"ules
Sau&e *B+
(61 tsp sugar
(6 tsp pepper
( tbsp s&allop sau&e
( tsp Shao Hsi"g Hua Tiau i"e
()$l ater
Thi&-e"i"g
( tbsp potato star&h $ied ith ( (61 tbsp ater
•
Method
Bri"g a pot o! ater a"d seaso"i"g *A+ to a boil% S&ald &abbage a"d &arrot !or !our to !i#e $i"utes%
>e$o#e a"d put aside%
Heat sesa$e oil a"d &a"ola oil i" a o-% SautD gi"ger a"d garli& u"til !ragra"t% Add por- belly a"d !ry
brie!ly%
Add sau&e *B+ a"d shi$e4i $ushroo$s% Bri"g to the boil% >etur" &abbage a"d &arrot to the o-% Toss a"d!ry bris-ly%
Ad4ust ith thi&-e"i"g $iture a"d stir brie!ly be!ore dishi"g out% 6p
Watercress Chic"en SoupBY AMY BEH
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Ingredients
• 1))g ater&ress
. seeded red dates
1 dried ho"ey dates *$at &hoe+
()g dried baby o&topus
.g seet Chi"ese al$o"ds *la$ hu"g+
.g bitter Chi"ese al$o"ds *pa- hu"g+
2))g por- "e&- bo"es, &hopped
1.)g &hi&-e", &hopped
1 litres hot ater
Salt to taste
•
Method
Bla"&h por- "e&- bo"es a"d &hi&-e" i" boili"g ater !or 102 $i"utes% 9rai" a"d ri"se ell% Cut ater&ress
i"to se&tio"s a"d bla"&h i" boili"g ater !or less tha" a $i"ute% >i"se a"d drai" ell%
:la&e por-, &hi&-e" a"d the rest o! the i"gredie"ts i" the upper pot o! a double0boiler% Add hot ater%
3ill the loer pot ith e"ough ater e"sure that it ill "ot o#er!lo% :la&e upper pot i"to loer pot a"dsi$$er o#er $ediu$ lo heat !or about a" hour u"til $eat is te"der% Ad4ust ith salt to taste be!ore
ser#i"g%
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Mi#ed )egeta%le Curry BY AMY BEH
E$ail
Ingredients
• . tbsp oil
(6 tsp $ustard seeds
( o"io", sli&ed
lo"g bea"s &ut i"to 2&$ le"gths
. baby 3re"&h bea"s &ut i"to &$ le"gths
you"g baby seet &or", hal#ed
8))$l ater
1))$l &o&o"ut $il-
())$l e#aporated $il-
I"gredie"ts *A+ 5 &ut the #egetables i"to &ubes
())g ya$())g seet potatoes
())g &arrot
( potato
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Spi&e *B+
. dried red &hillis, soa-ed
red &hillies
26 &up grated &o&o"ut
())$l ater
2 tbsp &hopped o"io"
Spi&e *C+
(61 tsp &u$i" poder
(6 tsp tur$eri& poder
1 tbsp &oria"der poder
(6 tsp pepper
Spi&e *9+
( bay lea!
( stal- &urry lea#es
( stal- le$o" grass, s$ashed
&$ &i""a$o" sti&-
Seaso"i"g
Salt a"d sugar to taste
( tsp &hi&-e" sto&- gra"ules
( tsp li$e 4ui&e or to taste
•
Method
Ble"d spi&e *B+ a"d *C+ i" a !ood pro&essor !or (01 $i"utes%
Heat oil a"d !ry $ustard seeds u"til they start to pop% Add the rest o! spi&e *9+% Co"ti"ue to !ry u"til
!ragra"t% Add sli&ed o"io" a"d ble"ded spi&e i"gredie"ts% SautD u"til aro$ati&%
Add i"gredie"ts *A+ to $i% :our i" ater a"d bri"g to a si$$eri"g boil%
>edu&e the heat a"d &oo- !or () $i"utes%
Add lo"g bea"s a"d pour i" &o&o"ut $il-% Coo- !or .08 $i"utes% Add e#aporated $il-, baby &or" a"d
3re"&h bea"s% Stir to &o$bi"e a"d ad4ust ith seaso"i"g to taste%
Winter Melon SoupBY AMY BEH
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Ingredients
• ( *about 1-g+ i"ter $elo", ashed
1 hole -a$pu"g &hi&-e" legs, &ut i"to bite0si7ed pie&es
())g 4i" hua ha$, sli&ed
. red dates, seeded
( tbsp -ei &hi
1 sli&es to"g -ai
.g to"g su$, sli&ed
Seaso"i"g
(61 tsp salt or to taste
( tbsp Shao Hsi"g Hua Tiau i"e
•
Method
Sli&e o!! the ste$ e"d o! the i"ter $elo" to !or$ a lid% S&oop out seeds a"d pith% >i"se the $elo" ith
boili"g ater%
Bla"&h &hi&-e" a"d ha$ ith boili"g ater% 9rai" ell% :ut all i"gredie"ts i"to the i"ter $elo"% Sta"d the
$elo" o" a plate to hold it steady a"d upright%
:our i" ( &up o! &hi&-e" sto&-% Co#er ith lid a"d stea$ o#er ge"tle boili"g ater !or about a" hour%
Add seaso"i"g to taste a"d ser#e the soup i$$ediately%
!ra$n *melette DelightBY AMY BEH
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E$ail
Ingredients
• I"gredie"ts *A+
?)g seet potato !lour
.g ri&e !lour
()g tapio&a !lour
(8)$l ater
Seaso"i"g *B+
(61tsp sugar
26 tsp !ish sau&e
(61 tsp pepper
26 tsp &hi&-e" sto&- poder
( tsp Shao Hsi"g Hua Tiau i"e
*C+
(1)g shelled $ediu$ s$all pra"s, hal#ed a"d &lea"ed)g shelled &oo-ed s$all &la$s *a#ailable at et $ar-ets+
(.g sli&ed lee-
2 eggs, beate"
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2 tbsp oil
( tbsp sesa$e oil
( tbsp &hopped preser#ed radish *&hoy poh+
( tbsp &hopped spri"g o"io"
1 tbsp &hopped &oria"der *stal- a"d lea#es+
( tbsp &hilli paste
•
Method
Mi i"gredie"ts *A+ to !or$ a ru""y batter the" strai" to re$o#e i$purities% Co$bi"e batter ith seaso"i"g
*B+%
Heat oil a"d sesa$e oil i" a !ryi"g pa" o#er high heat% Add &hopped preser#ed radish a"d garli&% 3ry u"til
!ragra"t%
:our i" hal! portio" o! batter% O"&e the batter starts to set @ui&-ly add i" pra"s a"d lee-% Stir !or a !e
se&o"ds% :our i" eggs a"d &ut through the batter ith the !ryi"g spatula *this is to allo the egg $iture to
!lo to the botto$ o! the pa"+% :a"!ry u"til the botto$ layer is &rispy%
Cut the o$elette $iture i"to pie&es a"d ith the use o! the !ryi"g spatula push the $iture to the side o!
the pa", lea#i"g a hole i" the &e"tre% Add &la$s a"d the re$ai"i"g ru""y batter the" stir0!ry bris-ly !or less
tha" a $i"ute%
Spri"-le i" &hopped spri"g o"io" a"d &oria"der a"d add &hilli paste% Stir to $i u"til !ragra"t% 9ish out a"d
ser#e i$$ediately%