Sunday, April 29, 2007

Recipe Xtra: Goh for it!

Yesterday was an exciting day for me and my wife N. First, we are getting to meet our Senior Minister Goh Chok Tong in person and the more drama part is that I got the opportunity to cook something for him after he officially opened the brand new Dream Kitchen @ Marine Parade Community Club where he serves as their Member of Parliament. Given the occasion, it would be nice to cook something that can also be shared easily by all other invited VIPs and grassroots members. While I have had the many opportunities to cook for many foreign dignitaries and Hollywood celebrities during my years working abroad, I never had the chance to cook something for any one of our own country's leaders until today. N was all ready with the camera and as soon as the man himself walked in, it was all clicks and flashes. After introductions and some small talk with SM, it was time to do my showpiece, which was the Stewed Mee Pok with XO Sauce and Fresh Prawns. This was a recipe extracted from one the Chinese New Year Menu Workshops earlier this year and has always proven to be a hit with everyone that has come across it. I choose this dish because mee pok (fettuccine like noodles) are a very part of every Singaporean's diet and the XO sauce was an inspiration from Orchard's Hotel Hua Ting's Restaurant Chinese Executive Chef, Chan Kwok.

The Verdict by SM Goh to all other VIPs on the floor after he tasted the noodles: "Goh" for it!!

Stewed Mee Pok with XO Sauce

4 portions

Home Made XO Sauce:
250ml Oil
100ml Chili Oil
1tbsp Chopped Garlic
100g Chopped Shallots
30g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
160g Dried Shrimp
40g Dried Scallop
2tbsp Light Miso Paste
3tbsps Dark Brown Sugar
2pkt Dried Mee Pok Noodles (~100g each)
200ml Water
1tsp Maggi Concentrated Chicken Stock
160g XO Sauce
4pcs Kai Lan Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
12pcs Fresh Prawns, blanched
Coriander Leaves for garnish

Preparation Method:

Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.

Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.

Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and fresh prawns. Garnish with coriander leaves and serve.

Enjoy and toss for good fortune!!

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