Snacks1

Papaya Pickles (Jeruk Betik)

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Ingredients

• 1 Papaya (the unripe - dark green color)
• Vinegar
• Sugar
• Salt
• Cili padi (to the spiciness you want)
• Hot boiling water

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Methods

1. De-skin the papaya, cut into smaller piece before slicing them using a slicer (for equal thickness).
2. Once they are done, put them in a big bowl (non-metal) and rub them with salt and let it stand for a few minutes. This process is to make the papaya slices crunchy.
3. Then boil a pot of hot water and pour over the sliced papaya and drain away the water after stirring for a few minutes.
4. In a glass bowl ( I used a big corning pot) place the sliced papaya and add enough vinegar and sugar to your taste before putting in the cili padi.
5. Cover the bowl and stir occasionally. Once it has reached room temperature put them in glass or plastic containers before storing them in the fridge.

   Economy Char Bee Hoon

   

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   Ingredients

   (Serve 2)

6. 1/2 pkt Rice noodles (beehoon)
7. 1 Red chili (sliced thinly)
8. 3 clove garlic (chopped)
9. 80g Bean sprouts
10. 1/2 can Luncheon meat (sliced around 5mm in thickness)
11. 2 eggs
12. Black sauce
13. Light soy sauce to taste
14. Water (to soften the rice noodles)

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Methods

1. Soak the rice noodles till soft. Slightly pan fry the luncheon meat slices till fragrant. Fry the eggs *sunny side up*.
2. Heat up wok with 2 tbsp oil and saute the chopped garlic till it starts to turn golden. Pour in the pre-soaked rice noodles and continue to stir, add in the black sauce to desired tone, stir and add in enough water before covering the wok for at least 5 minutes but stirring occasionally.
3. Add in the light soy sauce and stir before adding in the bean sprouts. Continue stirring (add a little of oil if need be) and when the bean sprouts started to soften, turn off the fire.
4. Serve hot with luncheon meat and egg together with some sambal belacan.

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