riday, January 11, 2008

Double Sided Gold Noodle/Leong Mean Wong

This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft

texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping

you can dish up - anything available except the kitchen sink.

Ingredients:

1 pound dried thick egg noodles

2 cloves garlic, sliced

1/2 lb choy sum , cut into bite-sized pieces

1 lb of mixed seafood - salt and pepper just before browning

1 tablespoon sesame oil

2 cup stock

1 tbsp cornstarch dilute with 2 tbsp water

1 tbsp shao xing wine

Cooking oil for frying

Kosher salt and freshly ground black pepper

Method:

Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands from

sticking together.

Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is

hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until

golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch

more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to

the pan)

Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out and

leave aside. Do the same with all other seafood.

Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and

stir-fry until tender-crisp.

Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing

wine. Adjust the taste with salt and pepper.

To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entire

surface of noodles.

Serves

Posted by lilyng at 7:31 AM 5 comments Links to this post

Labels: Asian, Chinese, General, Home Cooking, Noodles, Party

Saturday, January 06, 2007

Kuala Lumpur Black Hokkien Mee

The style of frying these noddles, the darker the better, is only done well with the fat yellow hokkien

noodles that are sold only in Kuala Lumpur but now, i am sure these noodles are readily available

anywhere in Malaysia.. The crave for this noodle is so great that whenever we are home for holidays,

we would request a stop to pack some as soon as we leave the airport for home. I homemake these

hokkien noodle and although the thickness it there, i am not happy with the shape though. But,

beggars have no choice - the pasta maker did it's best. I have also found an alternative by using

japanese udon and it is very near to home. For this dish, pork fat rules and of course you could skip it

and be healthy.

Ingredients:

500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of

some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles.

100g meat (pork or chicken) - cut into thin slices

150g prawns, shell and devein

100 g squid - cut into bite size

100g Choy sum wash and cut into 1 inch pieces

100g pork fat, cut into cubes and fried till crispy (keep the oil)

2 cups stock/water

Seasoning:

1 tsp light soy sauce

2 tsp dark soy sauce(add more if not dark enough)

Salt to taste

1/4 tsp pepper

1/8 tsp monosodium glutamate(optional)

Method:

Season the prawns and squid with a dash of salt, sugar and pepper.

Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave

aside.

Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before

turning over to brown the other side.

Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum.

Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is

tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is

thick.

Add in the cooked prawns and squid and more lard.

Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up

the noodles.

Serve with sambal belacan

sambal belacan:

5 fresh red chillies - cut small

2 chilly padi(optional)

1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder.

a pinch of salt

a pinch of sugar

lime juice.

Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1

minute at the time until it can be crumbled)

I do not own a mortar so i use the chopper. Chop everything up except the lime juice.

serve with lime juice. adjust the taste as some belacan can be very salty.

Serves

Posted by lilyng at 10:14 AM 9 comments Links to this post

Labels: Malaysian, Noodles

Wednesday, November 01, 2006

Curry Laksa

For the 6 years that i have been here, Halloween night had been very cold and last night was no

different, it was freezing. I had to cook fast and without fuss so that we can eat before the door bell

rings like crazy. It took me less than 30 minutes to prepare this delicious laksa and i am giving this

product a thumb up not because this is sponsored by http://mytasteofasia.com. but because it did taste

like our malaysian curry laksa minus the cockle though. I think the dried prawns in the ingredients did

the trick. Every busy mom, students etc who missed curry laksa should have this product in their

pantry.

Ingredients:

250 gm rice vermicelli (Wai Wai Brand)

100 gm bean sprouts

8 ozs fish/meat balls of your choice

6 - 8 pieces fried bean curd(taufu pok) - cut into small pieces

1 packet Tean's Gourmet Curry Laksa

1 can 400 ml coconut milk

1 tsp chicken granules

Salt to taste

Method:

Boil a small pot of hot water and when it comes to the boil, pour it over the rice vermicelli and leave

to soak until it is cooked. Drain. If using other than this brand, the rice vermicelli should be soaked

first and then boil for a few minutes until cooked.

Put bean sprouts in a bowl and microwave for 30 seconds on high.

In a big pot, put 1500 ml water, the curry paste , chicken granules and the fried bean curds. Bring to

the boil and cook on medium heat until the bean curds are soft.

Add in the fish/meat balls and when the balls are heated through, add in the coconut milk. Stir and do

not allow the soup to boil. Turn off heat.

To serve, put a handful of cooked rice vermicelli and bean sprouts into a large bowl and scoop hot

soup together with fish/meat balls and bean curds.

Sambal belacan can be served at the side.

Serves

Posted by lilyng at 7:41 PM 17 comments Links to this post

Labels: Curry, Home Cooking, Noodles

Friday, October 27, 2006

Mein Fun koh

This dish however you call it, is the real comfort food that is closest to home.It has been called, Mein

Fun Koh, Mee Hoon Kuih, Pan Mein, Country style flat egg noodles, etc. This dish used to be poor

man's diet in the good old days when you can buy a handful of ikan bilis for 10 cents and harvest the

sayur manis from the backyard. The most important part of this dish is that the dough has to be torn

and drop into the soup that is why it is called 'koh' instead of 'mein' for noodles.

There is no need to starve when you crave for this, get the instant one, INA Pan Mee from

http://mytasteofasia.com/., they are on sale now.

Ingredients:

Dough:

300 gm all purpose flour

1/2 tsp salt

2 eggs

160 ml(2/3 cup) water

Soup:

100g dried anchovies, washed and drained

400g chicken/pork meat, sliced and mix with 3 tsp soya sauce , 1 tsp tapioca flour and a dash of

pepper

100g dried mushroom, soak to soften, shred

300g choy sum

4 litres water

1 cube/1 tsp granules of ikan bilis stock

Garnishing:

Shallot and garlic crisps

Fried Ikan Bilis

Chilli Padi with salt, sugar and vinegar

Method:

Put all the ingredients for the dough in the food processor, pulse until dough is formed. Remove and

leave in a ziploc bag to rest for at least 1 hour..

Put anchovies in a dish and mix with 3 tsp oil. Microwave on high, 2 minutes , stir well , repeat 2

minutes more and if still not golden and crispy, microwave 1 more minute

.

Bring water to a boil, add in half of the crispy ikan bilis , ikan bilis stock and shredded mushrooms.

Cook for 8-10 minutes.

Take a small piece of dough and rub with a little cooking oil, tear the dough into small and very thin

pieces and drop them into the soup. As soon as the dough pieces float to the top, fish them up and

leave aside. Repeat with the rest of the dough.

Add the chicken/pork and bring back to the boil.

When the meat is cooked, add choy sum, then put back the cooked dough pieces.

Season with salt to taste.

To serve:

Scoop into individual bowls .Add a dash of sesame oil and top with garnishings.

.

Serves

Posted by lilyng at 3:01 PM 14 comments Links to this post

Labels: Malaysian, Noodles, Soup

Wednesday, October 25, 2006

Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling

years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already

reconstituted but very laborious for me here in the States where i would have to start from scratch.

Ingredients:

1 packet maifun(wai wai brand) - soak in cold water and drained dry

1 huge size reconstituted Yau Yee( dried squid)

1 lb belly pork - cut into 2 inch strips

10 cloves garlic

1 lb Choy Sum - wash and cut into 2 inches in length

Fried garlic

Chopped spring onions

Red Chilly Sauce

Vegetable oil(for frying maifun and belly pork)

Seasonings:

1 tsp of 5 spiced powder

1 tsp white pepper

2 tbsp soya sauce

2 tbsp Hua Tiau wine

Gravy:

8 cups Homemade Pork stock

1/2 cup cornflour mix with 1/2 cup water

Method:

Marinate belly pork with seasonings.

Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown.

Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting

the cooker under running cold water. Remove cover and check belly pork for tenderness(it must be

still firm but tender).

Remove the strips of pork to cool and then cut into slices.

Return pressure cooker to the stove and bring the stock to the boil. Thicken gravy with the cornflour

mixture and make sure that gravy has to come back to the boil. Season with salt or light soya sauce to

taste. Keep gravy warm until ready to serve.

Heat the wok until very hot, then add in 1 tsp oil. Put in the drained maifun(a handful) into the hot

wok and add in another tsp of oil. When maifun is brown on one side turn it over. Remove and keep

warm. Repeat until all the maifun is done.

Bring a pot of water to the boil and blanch the Yau Yee. Slice the Yau Yee to bite size.

Using the same water, bring it back to the boil and blanch the choy sum.

To serve:

Place some maifun on a plate, top with Yau Yee, belly pork, choy sum, spring onions and fried garlic.

Pour in the gravy before serving.

Enjoy with red chilly sauce

Serves

Posted by lilyng at 10:27 PM 5 comments Links to this post

Labels: Chinese, Noodles, Seafood

Friday, September 01, 2006

Char Kway Teow

How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow

is the old fashion ones which is darker and only egg added besides the other necessary ingredients.

My preference would be fried without the egg cos when egg is added, the temperature of the noodles

drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of

cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style

is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong

and Prawns are added. Crab meat can also be added of which a store in Penang does and became the

store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody

that is the reminence of the fried lard. it might not be too healthy but once in a while???????

Ingredients:

1/2 lb kway teow

1 tsp chopped garlic

3 tbsp cooking oil

3 - 5 prawns,

3 - 5 thinly sliced Chinese sausage

150g cockles, scalded and shelled (if available fresh then this is a must)

a handful of beansprouts

3 sprigs of chives, cut into 2 inch lengths

1 egg

Seasoning:

1 tbsp Chilli paste(sambal olek)

1 tbsp light soya sauce

Pepper to taste

A little dark soya sauce for colour

A little water

Method:

Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped

garlic . Add about prawns and fry until cooked.

Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add

seasoning and sprinkle with a little water to mix.

Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg

into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles

if desired and mix in a handful of beansprouts and the chives. Do not overcook.

Remove the dish to a plate and serve hot.

Serves

Posted by lilyng at 8:23 AM 18 comments Links to this post

Labels: Malaysian, Noodles

Friday, June 09, 2006

Seremban Hakka Mein

Another Seremban's classic which anyone who have stayed in Seremban before would vouch that once

you have tasted this noodle , it can be addictive. It is quite difficult to get close to the Mccoy especially

the noodles are homemade, which has a very slight tinge of 'potassium carbonate & sodium bi-

carbonate solution(kan sui)' but oh so 'al dente'. I satisfy my urge for it by using any thick wantan

noodles, fresh or dried. This is my version of the pork gravy and i hope that whoever has the passion

like me. have a recipe of which i can try.

Ingredients:

Thick Wantan noodles - fresh or dried

Pork Gravy:

1/2 cup of chopped garlic

1 lb ground pork - 80/20

1 lb bulk sausage original

2 - 3 tablespoons fish sauce

1/2 tsp white pepper

2 cups water.

Method:

Brown the sausage and ground pork until they are no more pink.

Add in the garlic and saute until fragrant.

Add in the rest of the ingredients and simmer at very low fire for 15 minutes.

To serve:

Cook noodles as you would for Kon Loh Mein. Drain well.

Add in pork gravy and chopped spring onions.

Adjust taste with a dash or two of fish sauce.

Posted by lilyng at 12:25 PM 2 comments Links to this post

Labels: Hakka, Noodles, Pork

Spaghetti with spicy shrimps

Whenever we have caucasian friends over, i will have to cook dishes that will suit their palate and the

best is this dish of which the spicyness can be toned down to suit the guests. Anchovies can be left out

as the aroma will be intense but not so for the asians though. Cooked anchovies have a salted-nutty

(rather than fishy) taste that compliments the garlic as it sweetens and softens.

Ingredients:

Spicy Shrimp:

2 pounds shrimp, peeled and deveined

1 lemon, juiced

1/4 cup chopped flat-leaf parsley (a couple of handfuls)

1 teaspoon crushed red pepper flakes

4 cloves garlic, crushed and peeled

Coarse salt, about 1 teaspoon

2 tablespoons extra-virgin olive oil

Aglio Olio:

1/4 cup extra-virgin olive oil

1 (2-ounce) tin anchovy fillets

6 to 8 large cloves garlic, crushed and minced

1/2 teaspoon crushed red pepper flakes

1/4 cup finely chopped flat leaf parsley,

Coarse salt

1 pound spaghetti, cooked to al dente(how to is at the bottom of page)

Method:

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

Heat a large, nonstick skillet over medium high heat, then add the shrimp by batches, a handful at a

time. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat

process with remaining shrimp

Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies,

garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the

oil and garlic mixture.

Toss spaghetti in the garlic oil mixture and add in parsley , then season with a little coarse salt, to your

taste.

Top servings of garlic and oil spaghetti with spicy shrimp

Notes:

Prepare the shrimp while the pasta is cooking.

To cook spaghetti:

Bring a big pot of lightly salted water to a boil for the spaghetti.

When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm

("al dente", as they say in Italian) 7 to 8 minutes.

Drain and toss spaghetti in whatever sauce you desire.

Serves

Posted by lilyng at 12:15 PM 1 comments Links to this post

Labels: Noodles, Seafood, Western

Tuesday, May 23, 2006

Char Chai Tau Kueh

Chai Tau in hokkien is Radish/Daikon. If i am not wrong, it is the Teochew who would fry them into

this delicious dish. I have totally forgotten about this dish until someone who visited my blog and ask

if i have a recipe for kway kak. In malaysia it is called chai tau kueh and kway kak could be

singaporean. correct me if you please. The hawker version, for economical purposes has no or not

much of radish in the kueh. My plate of chai tau kueh would have tasted so much better if i had a bam

of chopped spring onions.

Ingredients:

Radish/Daikon/Chai Tau Kueh

1 lb radish - shred very fine and squeeze out juice

2 bowls(chinese rice bowl) rice flour

4 tbsp tapioca flour

1 tbsp sugar

1 tsp salt

1 tbsp soya sauce

1 tbsp sesame oil

1/2 tsp white pepper

1 tsp potassium carbonate & sodium bi-carbonate solution(kan sui)

4 bowls water

For frying a plate :

1 bowl of diced radish cake

1 tbsp chopped garlic

1/2 - 1 tsp of fresh ground chilly or sambal olek

1 tbsp chopped preserved turnip (chai poh)

1/4 tsp sugar(omit if the chai poh is the sweet type)

1/2 tsp dark soya sauce

a handful of taugeh(green bean sprouts)

1 tsp chopped spring onions

a dash of msg (optional)

a dash of white pepper

1 egg

2 tsp oil

Method:

To make the chai tau kueh

Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir

well, until mixture has thickened.

Pour into a 10 inch round cake pan and steam on high heat for 1/2 - 3/4 hour.

Leave to cool.

To fry one serving

Using a stickless pan, heat 1 tsp oil and pan fry the diced kueh until very fragrant.(do not stir or turn

kueh until it is brown on one side).

Remove kueh to the plate and heat the other tsp oil.

When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.

Add the chai poh and sugar and saute until well mixed.

Add in the pan fried kueh and dark soya sauce.

When well mixed, crack in the egg and fry until egg is cooked.

Add in the taugeh and stir fry (do not overcook the taugeh). Add in a dash of msg if using and the

spring onions.

Dish out and dash with white pepper.

Enjoy while it is piping hot.

Serves

Posted by lilyng at 1:35 PM 40 comments Links to this post

Labels: Malaysian, Noodles, Snacks

Tuesday, February 14, 2006

Japchae

Japchae is a well-loved Korean dish which incorporates virtually any selection of vegetables. Those in

season have the best flavor. Vegetables are fried seperately in a minimal amount of oil. Other

ingredients can include match stick-sliced beef and vermicelli noodles (made from potatoes and sweet

potatoes). When each ingredient has been fried and the noodles cooked and cut into short lengths, all

the ingredients are combined, sauteed quickly, and seasoned with soy sauce, sesame oil, and sugar.

Ingredients:

12 oz noodle (Dang Myun)

4 oz beef

5 shitake mushrooms or Chinese black mushrooms

1 carrot

1 onion

1 egg

1/3 lbs spinach

5 tbs oil

1 tbs sesame seed oil

2 tbs soy sauce

Salt & black pepper (pinch)

Sesame seed (pinch)

1 tbs minced garlic

1 tbs chopped green onion

Method:

1. Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.

2. Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar,

minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.

3. Cut carrots and onion into thin strips (julienned).

4. Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the

water out of the spinach. Season the spinach slightly with salt and sesame seed oil.

5. Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin

slices.

6. Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the

noodles in half before hand if they are too long). Rinse in cold water and drain.

7. Start cooking the beef and mushrooms with a bit of oil.

8. When beef is cooked add carrot, onion, spinach, and noodles and stir-fry.

9. When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to

your taste.

10. Put it all in a dish and sprinkle some sesame seeds for the final touch.

11. Can be served hot or cold.

Serves

Posted by lilyng at 10:57 AM 2 comments Links to this post

Labels: Korean, Noodles

Saturday, January 21, 2006

Mee Bandung

Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not

derived from Bandung, Indonesia but as a term for anyting that is mixed from many ingredients. I used

to go to Muar for work but i did not know that mee bandung originated from there until i read the

history of Johor. Well, if i have the opportunity to visit Muar again, i will certainly know what i want

for lunch.

Ingredients:

1.6 kg yellow noodles

250g chicken, cooked, shredded

200g prawns, cooked and peeled

3 hard boiled eggs, cut into quarters

400g beansprouts, blanched

Mee Bandung Gravy

3 ltr water

100g shallots, peeled, sliced

60g garlic, peeled, sliced

80g ginger, crushed

90g Chinese celery, sliced

100g ripe tomatoes, sliced

40g Beef Broth

50g Prawn Cube

200g tomato ketchup

45g chilli boh

50g sugar

1 egg white

Garnish

40g spring onions, sliced

40g Chinese celery, sliced

30g red chillies, sliced

50g shallots, sliced, fried

10 key lime (calamansi will be better)

100g peanuts, roasted, grounded

Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed

ginger. Reduce to low heat and simmer for 3-5 minutes.

2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with

sugar to taste.

3. Simmer for 5 minutes and strain.

4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and

keep warm.

To serve:

1. Blanch yellow noodles in a pot of boiling water for a few seconds.

2. Remove, strain and place it into serving bowls.

3. Add in sliced fish cake and blanched beansprouts.

4. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery,

chillies, fried shallots and calamansi.

5. Sprinkle with grounded peanuts and serve hot.

Serves

Posted by lilyng at 3:07 PM 9 comments Links to this post

Labels: Malaysian, Noodles

Wednesday, November 02, 2005

Wat Than Hor

Back in Malaysia, fresh Hor fun or rather koay teow(hokkien) is so readily available. There used to be

only one type and the size determines whether it is meant for frying or for soup. But, nowadays, the

ones for soup, although the size is still smaller is made specially for soup. The best ones are found in

Ipoh. Here in Denver, you will be lucky if you can find them not so frozen and who knows how long

they have been on the shelves. There is a brand which is 'Southern California' which i managed to get

from the Korean store that i frequent, but they did not replenish when stock went out. They have at the

moment hor fun made in Denver, which is more rough. There is no choice but to go for the dried ones.

Surprisingly, if it is steeped properly and being able to recognize the texture when frying, a delicious

plate of noodles can be dished out.

Ingredients:

1 1/2 lbs hor fun(frying type)

4 tbsp oil

2 tsp soya sauce

2 tsp dark soya sauce

Gravy:

4 ozs prawns - shelled and deveined - marinated with a pinch of salt, sugar and pepper

4 ozs calamari

8 ozs lean pork/chicken

8 ozs choy sum - washed and cut into bit size

2 cloves garlic chopped

2 tbsp oil

2 tbsp cornflour(heaped) mixed with 1/2 cup water

28 fl ozs stock

1 tbsp soya sauce

2 eggs

pepper and salt to taste

Method:

Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff

refrigerated.) (For the dried ones, steep in cold water)

Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor

fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to

obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.

Heat 1 tbsp oil and fry prawns and calamari until cooked. Dished out.

Add 1 tbsp oil and fry the pork until it is cooked. Add in garlic and fry until fragrant.

Pour in the stock and bring to the boil. Let simmer for 5 minutes.

Add in the choy sum and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back

to a hard boil to cook the cornflour.

Add in the cooked prawns and calamari. Season to taste.

Turn off heat and crack in the 2 eggs, stir to cook the eggs.

Dish gravy onto the fried hor fun.

Serves

Posted by lilyng at 8:55 PM 17 comments Links to this post

Labels: Chinese, Malaysian, Noodles

Thursday, October 27, 2005

Kon Loh Mein

What better ways to eat sang mein than kon loh. Just garlic oil and soya sauce will do but for those

who are not health concious, lard is the essence in kon loh. It will be better if you can get hold of some

roast pork fat and i can assure you of good eats. Lena, please save your pork fat the next time you

make your roast pork. Suggestion of favarite accompaniments with mein would be Braised mushrooms

and fried chicken feet, Char Siew, Wantan, Braised Beef(ngau lam), White Chicken, Roast Duck etc.

Ingredients:

150 gm sang mein

Seasonings:

1 tsp soya sauce

1 tbsp lard/garlic oil

1 tsp sesame

1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce

a dash of white pepper

Green leafy vegetables like choy sum/shanghai siew pak choy

Method:

Heat a 8 quart pot with 3/4 full of water and bring to high boil.

Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat

mein takes slightly longer.

Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop

the cooking).

When the water comes hack to a boil, put back the mein to heat it up.

Remove and drain, then mix with the seasoning.

Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green

as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long,

otherwise the vegetables will be too soft, then it will not be good eats.

Serves

1 person

Posted by lilyng at 10:08 PM 2 comments Links to this post

Labels: Chinese, Noodles

All Eggs Sang Mein

Mein can be made eggless and this recipe is totally the opposite. I do not use water, the liquid is all

eggs. So, this noodle can be considered enriched. To obtain al dente, cooking the mein in the largest

pot is important, as large quantity of water is needed and the mein is to 'koh lang hor' - pass through

cold water. The mein can be kept in the freezer. It can be deep fried and the mein is then called 'yee

mein'.

Ingredients:

2 1/2 - 3 cups bread flour

4 eggs

1 tbsp potassium carbonate & sodium bi-carbonate solution

Method:

Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium

bi-carbonate solution and eggs.

Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is

too wet).

Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag

for at least 30 mins.

Knead dough and roll out into rectangular shape, then cut into four equal pieces.

Dust each piece with tapioca flour lightly to prevent sticking.

Cover the pieces with a clean dry tea towel.

Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.

Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you

get to the thinnest.

Next, set the machine for shredding then shredd the dough.

Repeat this procedure with the rest of the dough.

Toss the noodles lightly in tapioca flour to prevent them from sticking together.

The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.

Serves

Posted by lilyng at 8:57 PM 10 comments Links to this post

Labels: Chinese, Noodles

Monday, October 17, 2005

Seremban Beef Noodle

This style of beef noodle can only be found in seremban, malaysia. The Mccoy is long gone and the

present seller has managed to create one similar and is laughing all the way to the bank. I have my

own creation and it is for home cooking. I do not have the whole cow in my recipe as the family does

not fancy them and this is a set back to making the gravy as it requires the best broth that the whole

cow can produce.

Ingredients:

1 lb new york strip steak

1 lb sirlion(to make dried style - ngau yook kone)

1 pkt of Lai Fun(thick vermicelli)

Marinate for ngau yook kone:

2 tbsp soya sauce

1/4 cup sherry/chinese rice wine

1/4 cup sugar

1 tsp black pepper

1/2 tsp 5 spice powder

1 tsp dark soya sauce

1/2 cup oil for frying of ngau yook kone

Garnishings

Fried peanuts

Toasted sesame seeds

Chopped pickled mustard(hum choy)

Chopped chinese celery

Fried chopped garlic

Black soya sauce

Sesame oil

Red vinegar

Chilly sauce

Ingredients for Gravy:

4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted

onion, a piece of cinnnamon bark and black pepper corns)

2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)

2 tbsp of flour

3 tbsp oil

salt and pepper to taste

Method:

Cook 'lai fun' according to package instruction.

To make ngau yook kone

Cut the sirlion steak into strips of 1 1/2 inches.

Marinate with seasonings, the longer the better.

Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the

outside. Leave to cool before slicing into thin slices.

To prepare New York Strip Steak

Season steak with salt and pepper.

Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on

the other side(this will be medium rare).

Let it rest for 15 mins(tent with aluminium foil) before slicing.

To prepare gravy

Heat oil and make a roux with flour.

Using a whisk, add in the beef broth and keep on stirring until thicken

Add in the instant paste, dark soya sauce and salt and pepper to taste.

Keep gravy on the lowest heat to keep warm.

To serve:

Put warm 'lai fun' in a soup bowl.

Pour in enough of gravy(about 1 cup).

Top with sliced meat and the rest of the garnishings.

Vinegar and chilly sauce is optional

Serves

Posted by lilyng at 2:51 PM 25 comments Links to this post

Labels: Malaysian, Noodles

Sunday, October 02, 2005

Asam Laksa

The ingredients for the ground spices are not readily available here, so i make my asam laksa using

Hup Loong Asam Laksa and for the fish, canned sardines and tuna. If I am back in Malaysia i will

certainly cook asam laksa following the recipe below.

Ingredients:

A)

Ground spice ingredients

15 fresh red chillies

15 dried red chillies

150g shallots

10 cloves garlic

40g galangal (lengkuas)

2cm knob fresh turmeric root

1 tsp belacan stock granules

(B)

4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice

300ml water

10 sprigs polygonum leaves (daun kesom)

3 pieces dried tamarind skin (asam keping)

3 stalks lemon grass, lightly smashed

1.8 litres water

(C)

1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned

1 cup water

1 kg fresh laksa noodles

Seasoning

2 tbsp sugar or to taste

Salt to taste

Garnishing

1 wild ginger bud (bunga kantan), halved and finely shredded

1 cucumber shredded

1/2 pineapple, sliced and shredded

1 onion, finely sliced.

2 red chillies, seeded and sliced

A few sprigs mint leaves (daun pudina)

Prawn paste (har koe), diluted with water to a drizzle consistency

Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish

and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot.

Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10

minutes.

Add the flaked fish and seasoning to taste.

Continue to simmer for an extra 10 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to

scald the noodles for half a minute.

Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.

Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

The easy way out to Asam Laksa

cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty.

ENJOY

Serves

Posted by lilyng at 8:33 PM 16 comments Links to this post

Labels: Malaysian, Noodles

Monday, August 08, 2005

Loh See Fun Seremban Style

I grew up in Seremban and this style of fun which is a very thick lai fun with minced meat was my

breakfast and you can buy them along the streets for only 10 cents a small bowl. It is still available at

the eatery section of the Seremban Market but you would have to pay 2 ringgit for it now. It is still

worth the money cos it is really delicious. I have found the dried lai fen can be eaten this way but

prefers the thicker ones as they very similar to the real mccoy.

Ingredients:

1 pack of 14 oz thick lai fun

1 lb ground pork

A whole clove of garlic - chopped

3 tbsp Fish Sauce

1/2 tsp pepper

3 tbsp oil

Black soya sauce

Light soya sauce

Spring onions - chopped

Method:

Follow the instruction at the back of the pack of noodles and cook until noodles are soft.

Heat the 3 tbsp oil and add in garlic, fry until fragrant.

Add in ground pork and cook until pork is no more pink.

Add in fish sauce and pepper.

To serve:

Put noodles in a bowl and put in water to cover the noodles. Heat in the microwave on high for 4

mins. Drain water and add in black soya sauce and a dash of soya sauce(meat could be salty from the

fish sauce). Top with cooked meat and chopped spring onions.

Enjoy with chilly sauce or pickled green chilly.

Serves

Posted by lilyng at 3:21 PM 5 comments Links to this post

Labels: Malaysian, Noodles

Saturday, August 06, 2005

Naeng Myun - Cold Buckwheat Noodles

Using the same buckwheat noodles for bi-bim naeng myun, this dish is eaten with cold soup and

packets of soup base came with the noodles. The ingredients for the soup base are salt, red pepper,

garlic, ginger, roasted sesame, onion, mustard oil and msg(of course). Suggested garnishings are hard

boiled eggs, cucumber, pear, sliced boiled beef and mustard oil. I have cooked with what ever i have.

Ingredients:

680 gm buckwheat noodles

5 packets of soup base

5 pieces of chinese cabbage

1 winter squash

1 hard boiled egg(sliced)

Coriander for garnishing

Method:

Put noodles into boiling water and cook for about 3 minutes

Remove the noodles from boiling water and wash in cold water two or three times to cool and then

drain.

Bring 5 cups of water to a boil, add in squash and chinese cabbage.

Turn of fire and allow soup to cool, then leave soup to chill in fridge.

Put noodle in serving bowl and pour in prepared chilled soup.

Garnish with egg slices

Serves

5 persons

Posted by lilyng at 3:40 PM 2 comments Links to this post

Labels: Korean, Noodles

Bi-bim Naeng Myun

This recipe is from the packet of Buckwheat cold noodle. It is Korean.

Ingredients:

680 gm buckwheat noodle

3 eggs (made omelette and cut into slices)

1 lb beef(marinate with 4 tbsp soya sauce, 2 tbsp wine, 1 tbsp sugar, 1 tsp cornstarch, 1 tsp sesame oil

and 1/2 tsp pepper)

2 tbsp oil

Dressing:

3 tbsp hot pepper paste(Korean)

5 tbsp soya sauce

1 tsp sugar

1 tsp crushed garlic

1 tsp rice vinegar

1 tbsp sesame oil

1 tbsp roasted sesame seeds

Method:

Cook noodles into boiling water and cook for about 3 minutes

Remove the noodles fromboiling water and wash in cold water two or three times to cool and then

drain.

Heat 2 tbsp oil until hot, stir fry beef until it is cooked(the beef cooks very fast and can be left slightly

pink).

Mix the dressing in a big bowl. Put in cooked beef and noodles and toss until well combine.

Top with the egg omelette.

Serves

5 persons

Posted by lilyng at 3:15 PM 2 comments Links to this post

Labels: Korean, Noodles

Friday, July 22, 2005

Mee Goreng Mamak

This fried noodle dish is sweet and spicy and the noodle used is the fresh yellow noodles of which is

not sold here, so I have to homemade them - refer to fresh homemade hokkien mee from this blog.

Ingredients:

400g fresh yellow noodles

2 pieces of squid which has been cooked with chilly

4 eggs

2 pieces taukua(firm tofu)

100g mustard leaves (sawi), cut into 3cm lengths

100g bean sprouts

1 green chilli, seeded and thinly sliced

1 potato, boiled and cut into ½ cm-thick slices

1 tomato, cut into wedges

1/2 a small onion - sliced

1/2 small lime

Seasoning:

1 tbsp dark soy sauce

4 tbsp ground chilli

4 tbsp tomato ketchup

2 tbsp water

Garnishing:

Chopped spring onions

Shallot crisps

Method:

Heat 1/4 cup oil and fry the sliced taukau and leave aside

Heat remaining oil and fry sliced onion, Add in noodles and stir. Add in seasoning.

Break in the eggs and stir until egg is cooked.

Add mustard leaves and bean sprouts and fry for one minute. Add squid, potatoes, tomato and green

chillies.

Squeeze half a small lime into the mee and continue to fry until dry.

Dish out and serve garnished with chopped spring onions and shallot crisps.

Note:

no soya sauce or salt is added because these fresh yellow noodles can be salty enough.

Serves