Who is Sei Gu Ma?

A prolific top chef and cleanliness specialist by nature, Sei Gu Ma’s culinary skills were honed over the years through her daily cooking ‘expeditions’ for her family of fussy eaters, as well as her perfectionist streak in maintaining high standards in every dish she whips up. Not one to rely on written-down recipes, Sei Gu Ma excels purely on her intricate sense of smells and flavours, and a determination to satisfy the taste buds of her captive audience and supporters. Coupled with the fact that she is a pure Cantonese at heart, her long list of 招牌菜 includes no less than Sliced Beef with Bittergourd in Bean Sauce Stew, Stewed 3 kinds of Mushrooms, Fu-Yong Egg, Pig Trotters in Black Vinegar and of course, traditional Cantonese soups such as Lotus Root and Watercress.

If you find yourself wiping your saliva as you are reading this, then don’t hesitate any longer! Read on the blog and give us your comments/ratings on the dishes which you think are worthy to be labeled as Sei Gu Ma’s Signature Dishes! We, SGM blog administrators, welcome all views and will convey them, lock stock and barrel, to Sei Gu Ma HM (Her Majesty) for her information and pleasure.

Tuesday, March 8, 2011

Yong Tau Foo Bee Hoon Soup

This is a very simple dish. It is easy to cook and uses ingredients that are easily available in the market. The key to a good Yong Tau Foo Bee Hoon soup is the soup itself. Sei Gu Ma prefers to use chicken to make the stock as it is more economical.



Ingredients
  • 2 chicken necks
  • 2 chicken thighs
  • Yong Tau Foo (mixture of Tau Pok, Tau Foo and other various types)
  • Fish Dumpling (He Giao)
  • Vegetables
  • Bee Hoon (thick type)
  • Minced Pork

Garnish
  • Fried shallots

Method

Preparing the soup:
  1. Put the chicken necks into a pot of water.
  2. Bring it to a boil.
  3. When the water starts boiling, lower the flame and let it simmer for an hour.
  4. Add the chicken thighs to the stock. Let it cook for 15 minutes.
  5. Remove the chicken thighs and put on a plate to cool.
  6. Add the Tau Pok to the stock.
  7. Wait for the stock to boil. Once it is boiling, remove the chicken necks from the stock.
  8. Add in the fish dumpling and the rest of the Yong Tau Foo.
  9. Scoop up some soup to taste. Add salt accordingly.

Preparing chicken meat:
  1. After the chicken thighs have cooled, shred chicken into pieces.





Preparing vegetables and bee hoon:
  1. While waiting for the stock to boil, get another saucepan and fill it with water.
  2. Boil the water.
  3. Add in the vegetables.
  4. Once the vegetables are cooked and ready, remove and place it on a plate.
  5. Do not pour the water away.
  6. Bring the water to a boil again.
  7. Add in the bee hoon.
  8. Cook Bee Hoon until the water boils.
  9. Remove and drain.

Preparing to serve:
  1. Place the bee hoon, vegetables and the shredded chicken in a bowl.
  2. Add in the soup.
  3. Garnish and serve hot.

Note:
The meatballs shown in the picture was something 'extra' which Sei Gu Ma had prepared for her daughter who dislikes chicken thigh. This is not included in the recipe.

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