Sharing with us her love for cooking, Doris and her husband, Raymond, have kindly submitted two recipes from her recipe book “Cook with Love” for all our Rouge viewers.

 

Thank you Doris and Raymond!

LAKSA

(Meal for 4 persons)

 

 

INGREDIENTS

Ingredients to be grinded finely:

10 small onions (each cut into half)

30 grams dried prawns

4 buah keras (candlenuts)

1 small piece blachan

1 small piece lengkwas (cut into small pieces)

1 small piece tumeric (yellow ginger – cut into small pieces)

1 piece lemon grass (serai)- sliced 5 or 6 pieces from root end

1½ tablespoons chilli paste to be mixed with grinded ingredients

 

600 grams mee/laksa beehoon

2 pieces fishcake sliced finely 

5 pieces brown tauhu (taupok) sliced in pieces

$1/- grated coconut (add 1.5 litres water and squeeze to get milk)

20 cents kersome leaves (to be cut finely)

4 eggs boiled and cut into fours (quail eggs can be substituted)

*Cockles (Optional)

1 teaspoon salt and ½ teaspoon aji-no-moto

 

 

METHOD

1.         Fry grinded ingredients with 1 soupspoon oil.

2.         Add in coconut gravy and let the mixture boil.

3.         Separately, pour hot water over the mee (if you are using mee). 

For the beehoon, just loosen it – no need to pour hot water.

4.         Once mixture boils, add in salt, fishcake, taupok and aji-no-moto.

5.         Serve hot with eggs and kersome leaves.

 

           

Doris Lau Siew Lang

Author of “ Cook with Love”

 

 

 

 

CRAB CURRY

(Meal for 4 persons)

 

 

INGREDIENTS

8 pieces blue-flower crabs

$1/- curry paste for crabs

(Curry powder mixed with pounded big onions, garlic, ginger, etc. bought from market stall selling curry powder)

1 stalk curry leaf

250 ml water

A pinch of salt

 

 

METHOD

1.         Clean the crabs thoroughly and cut into halves.

2.         In frying pan, add 3 tablespoons oil and fry curry paste and curry leaf nicely. 

3.         Add in crabs and stir-fry until the crabs are covered with the curry paste. 

4.         Add water, a pinch of salt and cover frying pan. 

5.         When curry boils, stir the crabs again. 

6.         Once cooked, close fire and serve hot with rice.

 

 

Doris Lau Siew Lang

Author of “ Cook with Love”