Sloppy Chic

From 010110 itself, I knew this is going to be a great tiger year already…you know why?

Thanks to Big Boys Oven and photography crew, we had the chance to lou sang in style in House of Tang

We foodies wish everyone a blasting Tiger year!

Nom nom nom! Can you identify us?

Top row from left : Shirley , Jessica,Witch ,Coco

Bottom row from left:  Sunny ,me , Bok, Saucer

We love chit-chatting our way to joyous tiger year!

Pretty girls welcoming you to House of Tang.

Stunt men – doing the standing tiger poses.

Lou sang time!

Love the fish *yum*

And crispy crackers!

Master Chef Koh preparing the dish for us personally. *honored*

Huat ah! Lou ah! There was not much left on the plate after the fight. LOL.

Specially prepared for us – prawn.

There will be recipes at end of this post. Whip out the dish for your family!

Sizzling baked pork ribs.

And crispy rice cake.

And latest creations from Big Boys Oven!  If you don’t understand, the cupcakes read: Gong Xi Fai Cai.

I adore the baby tigers! Aren’t they cute? They mean a lot in the movie – Woo Hoo.

Place your order on BigBoysOven.com if you would love some baby tigers too!

Happy new year and gong xi fat cai!

Be a harimau this year ok?

Hari hari pun mau.

Photos credit to:

Ken – www.foodpoi.com

Andrew – www.travelfoodies.com

Chai – www.mypixelgallery.com

Alex Ang

Recipes:

Chrysanthemum Rice Cake

Ingredients A:
- Boiled water 1.3kg
- Chrysanthemum 10gm
- Vietnamese Rice Net Wrappers10 pcs

Ingredients B:
- Glutinous flour 1.2kg
- Tang flour 240gm
- Santan flour 1 pack
- Corn flour 240gm
- Cooking oil 120gm
- Sugar 600gm

Steps:
1. Boil the water, put in Chrysanthemum and let it soak for about 20 mins. Sift the Chrysanthemum and keep the water for use.
2. Mix Ingredients B then mix the Ingredients A evenly. Pour onto a plate and steam for 2 hours. Let it cool.
3. When it is cool, cut it into pieces and wrap with Vietnamese rice net wrappers. Deep fry till golden brown and serve.

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Pork Ribs

Ingredients:
- Pork ribs 1kg
- Ginger in fine slices 20gm

Marinate:
- Garlic 1 spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon
- Tapioca flour 1 tea spoon
- 1 egg

Sauce:
- Water 1 spoon
- Black vinegar 1 spoon
- Sugar 1 spoon
- Dark soy sauce a little bit
- Sesame oil a little bit

Steps:
1. Cut the pork ribs into square for about 2 inches, marinate with the ingredients above for 3 hours.
2. Place the pork ribs into pre-heated oven till 180c to bake for 15 mins till golden brown and cooked.
3. Deep dry the fine ginger slices in hot oil till crispy and place on top of the pork ribs, and pour the sauce over, and serve.

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Prawns

Ingredients A:
- 2 large prawns
- Huge cabbage 2 pcs
Note: Slice the prawns into half to butterfly shape, add a little salt and pepper to marinate for about 5 mins. Then fry the prawn till cooked.

Ingredients B:
- carrot 20gm
- Enoki mushroom 20gm
- Mushroom 2 pcs
- Celery 20gm

Ingredients C:
- Chick peas 20gm
- Green peas 20gm
- Corn 20gm

Marinate:
- Garlic 1 tea spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon

Steps:
1. Boil the cabbage till soft, sift and let dry.
2. Slice Ingredients B thinly, boil, and sift dry.
3. Sauteed the garlic and pour in the Ingredients B and stir fry.
4. Wrap the ingredients with cooked cabbage into roll, and cut half.
5. Sauteed Ingredients C with butter and add sugar 1/2 teaspoon and salt 1/2 teaspoon. Cook with medium fire for 3 mins and pour onto the plate.
6. Serve the prawn on top of the cabbage roll on the plate with Ingredients C.