Yakisoba Sauce

Big thank you to Petal Dennise for sharing this sauce recipe. I cooked noodle for lunch with this sauce and kids said that it is nice.

Recipe shared by Petal Dennise:

4 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp worcestershire (locally some know it as Lea & Perrins brand)

1 tbsp rice vinegar

1 tbsp ketchup (tomato sauce)

1 tsp sugar

1 tsp ginger

1 tsp hoisin (optional)

white pepper (if you like, chilli flakes)

Whisk all ingredients and taste, adjust to your liking. Store in a bottle and keep in refrigerator. Good for more than a week.

Homemade Chilli (Dipping use)

I have been wanted to make some chilli on my own all these years but did not try doing it till one aunty shared with me on the type of ingredients she used to make chilli.  She gave me a small bottle to try and I love it so much.  It is so similar to those chicken rice chilli.  I did some adjustment to the ingredients to suit my standard of hotness of the chilli.  I used my chilli for dipping during our steamboat reunion dinner and all the family love it.

Ingredients:

14 red chillies (8 deseeded)

7 garlic

1 slice of 2" young ginger

Juice of 5-6 limes

1 Bunga Kantan flower (the flower that rojak stall use)

1/4tsp salt

1 tbsp sugar

Method:

1. Wash and pat dry chillies. Cut off the top part away.

2. Deseed 8 pieces of chillies and cut all chillies into small pieces. 

3. Cut the flower into small pieces.

4. Place all chillies, garlic, young ginger, flower in the blender and blend.

5. Add salt, lime juice and sugar in and stir to mix.  You can also blend to mix it thoroughly.