Hokkien Mee Recipe 2

8/3/2019 Hokkien Mee Recipe 2

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Hokkien Mee Recipe

Source : Kuidaore's Blog

The secret to making a memorable Hokkien Prawn Mee Soup is in, as with most Asiannoodle soups, the stock. My grandmother, who spent a good part of her childhood in

Penang (to this day, I think of Gurney Drive's version as the definitive one), taught methat a properly made Hokkien Mee stock should be a deep ruddy brown even before the

addition of soy sauce or palm sugar. The stock derives its rich flavour and colouring fromprawn shells, patiently sauteed until well caramelized - not only is much flavour

concentrated in the shells, but their carotenoid pigments contribute to the stock'scharacteristic burnt umber hue. Skimp on this step and the resulting stock will be anaemic

in both flavour and colour. Whenever we eat crabs, prawns, crayfish or lobster, I hoardtheir throwaway heads and shells. Carefully cleaned, wrapped and frozen into packages,

it means there's always a stash to call upon for amplifying any shellfish based stock,ensuring a brew sweetly saturated with shellfish flavour - as was the case when we

decided to have Hokkien Mee last Sunday. A mixture of pork is also used to round outand frame the shellfish flavour - tail lends succulence and body, while meaty bones and

ribs add flavour. The following recipe is my grandmother's - the only change I've made isto cook a separate batch of pork for topping the Hokkien Mee instead of using the meat

from the stockpot, which tends to be tired, having given its best to the liquid.

HOKKIEN PRAWN MEE SOUP RECIPE

Prawn and Pork Stock*1Tbsp peanut oil *200gm pork fat, cubed *15 shallots, thinly sliced *300gm pork ribs

*300gm meaty pork bones *1 pork tail *5 dried red chillies *At least 4 cups of looselypacked prawn heads and shells, including those of 12 large tiger prawns (to be used later

for topping) which have been de-veined and set aside *3 litres water *1 tsp salt *1 tspblack peppercorns *3 cloves *1 cinnamon stick *1 star anise *2 Tbspgula melaka (palm

sugar), or more *2 Tbsp light soy sauce, or more


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Heat wok over high flame until very hot. Add oil and pork fat dice, which will release a

lot of oil as it crisps and browns. Remove, drain well on paper towels, and set aside (to beused later for topping). Now fry the shallots in the same wok till golden brown. Remove,

drain well on paper towels, and set aside. Turn flame down to medium-high. Stir-fry thepork ribs, bones, tail and chillies (in batches if necessary) till crusty and golden brown.

Remove and place in a roomy stock pot. Set aside. Turn flame down to medium. Addprawn heads and shells to the wok, frying slowly until shells are crisp, caramelised and

well-coloured. Remove and add to stock pot. Add water, salt, peppercorns, cloves,cinnamon, and star anise to stock pot. Bring to the boil. Turn down to a leisurely simmer.

Simmer for 4 to 6 hours, until stock tastes richly flavoured and is the colour of tea. Addpalm sugar and soy sauce to taste. Simmer another 30minutes. Strain stock. Set aside.

Toppings & Garnishes

*12 large tiger prawns, de-shelled and de-veined (from making the stock earlier),poached 2 minutes in simmering salted water till cooked, drained, sliced lengthwise

*Fried pork fat cubes (from making the stock earlier) *Fried shallots (from making thestock earlier) *6 pork spare ribs, cubed, rubbed with 1 Tbsp soy sauce and steamed over

high heat for 2 hours (add resulting juices to stock; set meat aside) *2 finely sliced fresh

red chillies, placed in a small bowl with 3 Tbsp light soy sauce *Large handful ofbeansprouts, topped and tailed *Large bunch ofkangkong(water convolvulus, ormorning glory; substitute spinach if unavailable), thoroughly rinsed, woody stems

discarded, leaves plucked with a little hollow tender stem attached *Pinch of bicarbonateof soda (baking soda)

Prepare all the toppings and garnishes as described up to the red chillies macerated in soy

sauce. Set aside in individual bowls. Blanch beansprouts and kangkongseparately in alarge pot of boiling water into which a tiny pinch of bicarbonate of soda has been added

(this helps retain colour). Drain very well and set aside.

*1 kg Hokkien mee (fresh yellow egg noodles)*200gm beehoon (dried rice vermicelli)

When ready to eat, blanch Hokkien mee and beehoon separately in large pot of boiling

water. Drain well. Divide both into deep roomy serving bowls. Top with prawns, porkcubes, beansprouts, kangkong, fried shallots and fried pork fat. Bring soup to the boil.

Ladle over each bowl of noodles and serve immediately. Let diners help themselves tothe chillies and soy sauce. Alternatively, bring everything out on separate serving dishes

for everyone to help themselves, including the hot stock in a large pitcher or bowl.

This is a MUST EAT on my list whenever I visit Hong Kong.


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Pineapple bun is a combination of soft bun with a butter pastry topping. While enjoyingthe softness of the bun, we are also able to savor the sinfully fragrant butter pastry and

this is really irresistible. And this pineapple bun is always great to be taken hot-off-the-oven so baking it yourself will allow you to pop the bun into the mouth as soon as it is

out of the oven. It is best to go with a cup of green tea. After a lot of trials and errors, Ihave finally made it. I hope you will enjoy this pineapple bun recipe as much I do.

Pineapple Bun (Boroh Bun/)

Makes 15 buns

Ingredients:

For the Bun:

500g bread flour

10g yeast2TBSP milk powder60g fine sugar

1/2 tsp salt60g butter

280ml water1 large egg

Pastry Topping:

80g butter

30g shortening80g powdered sugar1 tsp vanilla essence

1 large egg (lightly beaten)200g all purpose flour


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Egg wash

1 egg (lightly beaten and sieve)

1 Tbsp water

Method:

Bun

1. Mix flour, sugar, salt, milk powder and yeast till combine.2. Add water and egg to flour mixture and use a dough hook to knead on medium

speed till combine. (about 5 minutes)

3. Gradually add in butter and knead till smooth and elastic. (dough should beshining and elastic, kneading time is about 10-15minutes).

4. Leave dough to proof for about 40 minutes or double in size.5. While dough is proofing, prepare the pastry topping.

For the topping:

Method:

1. Beat butter, vanilla essence and sieved powdered sugar till light.2. Add in egg.3. Fold in flour.4. Refrigerate the dough in the fridge for 15-20 mins for easier handling.

To make the bun:

1. Scale the bread dough into 50g each and mold into a ball.2. Leave to proof for about 45minutes or double in size. Glaze it with egg wash.3. Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin

and roll it out thinly into a circle.

4. Gently put the pastry topping on to of the glazed bun. Glaze again.5. Bake at 210 Celsius for 12-15 minutes.


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Pineapple tarts (/)

Pineapple Tarts RecipeAdapted from Fresh from the Oven

Makes 24 tarts

Ingredients:

For the pasty filling2 1/2 cups (350g) all-purpose flour

2 sticks butter/8 oz./1 cup/225 grams butter (I use Challenge brand)

1/4 teaspoon salt2 egg yolks4 tablespoons confectioners sugar/icing sugar

2 tablespoons cornstarch (corn flour)1 egg yolk (lightly beaten for egg wash)

For the pineapple filling

2 cans (20 oz can) sliced pineapples10 tablespoons sugar (more or less to taste)

1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)

Method:1. Drain the pineapple slices and then squeeze the extra water/juice with your

hands. Blend the canned pineapples until its mushy, about 10 seconds.

2. Using medium heat, cook the pineapple and sugar until most liquid hasevaporated, and the filling turned golden. Stirring constantly using a wooden

spoon to avoid burning. Taste, and add more sugar when needed. Add in thecornstarch (corn flour) to thicken the filling. Let it cool in the fridge.

3.Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter

to room temperature. Add in the egg yolks and the flour. Knead to form the dough.

4. Divide the dough and pineapple filling each into 24 equal rounds. Flatten thepastry dough with the palms and put the pineapple filling in the middle and usethe dough to cover the filling. Use your palms to round it up and then shape it into

a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart andthen brush it with the egg wash.

5.Preheat the oven for 350F and bake for 20-25 minutes or until light brown.


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Pineapple Fried Rice

Do try out this pineapple fried rice recipe. If you dont have fresh pineapple, canned

ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapplethat bursts with freshness and flavors. Another fried rice that is seriously delectable is

Malaysianbelacan (prawn paste) fried rice but I will have to share the recipe with you inthe future.

Pineapple Fried Rice Recipe

Ingredients:

8 oz. leftover and overnight rice2 cloves garlic (finely chopped)

4 oz. fresh pineapple (cut into small pieces)4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)

2 tablespoons cashew nuts (optional)1 teaspoon shrimp paste

1 tablespoon fish sauce

1/2 tablespoon pineapple juice1/4 teaspoon dark soy sauce (for coloring)1 fresh red chili (seeded and cut into small pieces)

2 tablespoons oilCilantro leaves for garnishing

Method:

Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until

aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces,pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well

with rice. Stir-fry for another minute or so, dish out and serve immediately.

Cooks Note:

If you have cashew nuts, add them towards the end of the cooking process.


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Crab Bee Hoon RecipeServes 3

Ingredients:

6 oz Guilin rice noodles (dry)

4 tablespoons melted unsalted butter6 slices peeled ginger

1 cup canned chicken broth2 cups water

1/2 cup evaporated milk2 lb crab, cleaned and cut into pieces

5 baby bok choy, cut lengthwise into halves1 tablespoon rice wine

1/2 tablespoon fish sauce or to taste (or salt to taste)3 dashes white pepper

1 stalk scallion, cut into 1-inch lengths

Method:

Boil the dry Guilin rice noodles per the package instructions until al dente. Rinse the

noodles with cold running water to remove the starch of the noodles (the noodles shouldbe smooth and clean of starch after rinsing). Drain the noodles dry and set aside.

In a pot, add the butter and saute the ginger. Add the chicken broth and water and bring it

to boil. Add the evaporated milk and follow by the crab. Cook for a few minutes until thecrab turns red and cooked. Add the baby bok choy, rice wine, fish sauce, white pepper,

scallion, and the noodles. Bring it to a quick boil and serve immediately.

Cooks Note:

Add 2 more tablespoons of evaporated milk if you like your crab bee hoon creamier.


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Chili Crab (Crab in Sour and Spicy Sauce) Recipe

Ingredients:

2 2.5 lb Dungeness crab

3 tablespoons oil3 garlic, minced

1 inch ginger, peeled and minced1 1/2 tablespoons cornstarch + 2 tablespoons water (mix well)

1 egg, beaten

Salt to taste12 steamed buns ormantou

Sour and Spicy Sauce

5 tablespoons ketchup

5 tablespoons Linghams Hot Sauce1 heaping tablespoon oyster sauce

1 tablespoon Shaoxing wine1/2 teaspoon Chinese rice vinegar or lime juice to taste

1 cup water

Method:

Clean the crab and cut into 6 pieces, drain the crab and discard the water seeping out ofthe crab. Pick out the tamale (or mustard) inside the crab shell, set aside. Discard the shell.

Mix all the ingredients in the Sour and Spicy Sauce in a small bowl. Set aside.

Heat up a wok and add the oil. When the oil is heated, add the minced garlic and ginger

and stir fry until aromatic or when they turn slightly brown. Add the crab and the tamale

into the wok, stirring for about 10 seconds. Add the Sour and Spicy Sauce, stir to blendwell with the crab. Cover the wok with its lid and let cook for about 4-5 minutes.

Uncover the wok and slowly add the cornstarch mixture into the sauce. Stir the sauce

until it thickens. Add the egg into the sauce and stir a few times so the egg is distributedevenly in the sauce. Cook for another 30 seconds or so, add salt to taste if needed. Dish

out and serve immediately with the steaming hot buns.


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Cooks Notes:

1. If you cant find Chinese steamed buns where you are, you can try out this recipeby Almost Bourdain.

2. I strongly recommend Linghams Hot Sauce for the best result. You canpurchaseit online at AsianSupermarket365.com.

3. If you cant find Linghams Hot Sauce, you can make this dish with Sriracha butdo adjust the quantity according to your taste as Sriracha is very spicy. If you useSriracha, do add sugar into the sauce.


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Ginger and Scallion Crab Recipe ()

Ingredients:

1 crab (about 1 1/2 2 pounds)2 inches ginger (peeled and sliced into 10-12 pieces)

3 stalks scallion (cut into 2-inch length)

3 tablespoons corn starch (for frying)1 tablespoon cooking oilOil for deep frying

Sauce:

1 tablespoon oyster sauce2 dashes white pepper powder

1/8 teaspoon sesame oil1/2 teaspoon sugar

6 tablespoons water

3/4 teaspoon corn starch1/8 teaspoon fish sauce

Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add

the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and addcooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they

turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry untilaromatic. Put the crab pieces into the wok and quickly stir a few times before adding the

sauce. Add the chopped scallions, toss the crab in the wok a few times until well coatedwith the sauce, dish out and serve immediately.


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Recipe: Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke /)

Stock ingredients:

1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)

15 cups of water (reduced to about 12-13 cups of water after hours of boiling andsimmering)

2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste1.5 lbs of pork ribs (cut into pieces)

Salt to taste

Chili Paste:

30 dried chilies (deseeded and soaked to soften)10 shallots (peeled)5 cloves garlic (peeled)

2 tablespoons of water6 tablespoons of cooking oil

1 pound of yellow noodles (scalded)

1 pack of rice vermicelli (scalded)Some kangkong or water convolvulus (scalded)

Some bean sprouts (scalded)

Toppings:

1/2 pound of lean pork meat (boiled and sliced thinly)

1/2 pound shrimp (shelled and deveined)6 hard-boiled eggs (shelled and quartered)

Some fried shallot crisps (store-bought)

Blend the chili paste ingredients with a mini food processor until finely ground and wellblended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish

up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp


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topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are

slightly burned. Dish up, let cool and sliced them into halves.

Method:

1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp headsand shell and simmer on low heat for about 2 hours or longer until the stock

becomes cloudy and tastes really prawny.2. Strain the stock through sieve and transfer the stock into another pot. Discard the

prawn heads and shells. Scoop up and discard the orange foam forming at the

top of the stock.3. Bring the stock to boil again and add in half of the chili paste. You can add more

chili paste if you like it spicier.4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until

the pork ribs are thoroughly cooked.5. Add rock sugar and salt/fish sauce to taste.6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus

and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of

pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle withshallot crisps.

7. Serve immediately with more chili paste to taste.Cooks notes:

1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromaticbefore adding them into the boiling water. I tried this step before and found thatmy cheated method works equally well.

2. The hawkers in Penang also blended the shrimp heads and shells after they arebriefly boiled to extract all the flavors from the shell. Again, I tried this step

before and found that my method works as well if you have plenty of shrimpheads and shells


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A mixture of yellow noodles and thick rice vermicelli ,first fried with eggs until fragrantand braised in rich, flavourful prawn broth, the Singapore Fried Hokkien Mee is served

semi-dry and garnished with prawns, squid, sliced pork belly, chives and eaten withSambal chilli and a squirt of lime juice.Traditionally, for take out, the Hokkien

Mee would be wrapped in Opeh leaf. The Opeh leaf comes from the inner sheath of thebark of a Betel Nut tree. It could be nostalgia but I have always felt that food wrapped in

an Opeh leaf smells better.

This is not a very difficult dish to cook, however it is pertinent that you work with a goodprawn stock. The prawn stock imparts the essence to the noodle and is the key ingredient

that makes the bland-looking dish flavourful. The sambal and lime juice cuts through therichness of the dish to balance an otherwise heavy starchy dish.

I hope you enjoy this local Singaporean local dish as much as I have enjoyed cooking it

for this guest post.

Singapore Hokkien Mee Recipe

Ingredients:

250g Yellow Noodle

250g White thick rice vermicelli400g Prawn

350g Squid (Sotong)200g Pork Belly

40g Green chives750ml Chicken stock

3 Eggs5g Chopped garlic

Seasoning:

1/2 tbsp Fish sauce1 dash Pepper

1 dash Sesame oil


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Method:

1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant.

Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reservethe uncooked prawn shells and prawn heads from other dishes and keep them frozen in

the freezer)2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool.

Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.

4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just

begin to sear. (Use high heat)6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3

of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min

and plate. Serve with sambal chilli and lime.


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KL Hokkien Mee

(for approximately 2 people)

Ingredients:

200g of pork belly, skin and excess fat removed and sliced into 1cm pieces

Marinade for Pork:

2 cloves of garlic, crushedWhite pepper to taste

1 TB of soy sauce tsp oyster sauce

1 tsp sesame oil1 tsp of cornflour

Condiments:

Shrimp (allow about 3-4 per person)White fish balls (allow about 2-3 per person)

4 cloves of garlic, finely chopped1 small baby Chinese cabbage

250g of thick hokkien noodlesChu yau cha (recipe below)

Seasoning:

2 TB of pork flavoured oil (recipe below)

4 TB of dark soy sauce (sounds like a lot, but this dish is suppose to be dark)

2 TB of light soy sauce (adjust if the stock is salty or to your taste)3/4 C (180ml) of chicken or pork stock2 tsps white sugarWhite pepper to taste

1 TB cornflour2 TB cold water


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Method:

Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes.

In the meantime, prepare the rest of your ingredients and set aside within reach of yourcooking area:

Shrimp peeled, deveined, tails removed

Baby Chinese cabbage washed and sliced into 1cm strips (discard the really thick stems)

Fish balls halved

Noodles prepared according to your packets instructions. Mine was placed in boiledwater until the noodles have separated, then drained thoroughly.

Mix the cornflour and cold water in a little bowl until smooth and set aside.

When everything is ready, preheat a wok over a high flame and add about 2 tablespoonsof pork oil and heat until smoking.

Add the marinated pork belly and fry briskly (be careful of hot spitting oil).

When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Toss in

the chinese cabbage and fry for a further 30 seconds or so.

Add in the noodles and give it a quick toss.

Add the dark soy sauce and light soy sauce and mix to coat the noodles. Add more dark

soy sauce if the colour isnt dark enough.

Add the stock, sugar, white pepper and a small handful ofchu yau cha (crispy pork

lardons) and fry to combine. Taste the sauce and adjust the saltiness and sweetness toyour preference.

Add in the cornflour/water mixture and toss until the sauce has thickened and the noodles

are coated in the gravy.

Serve the noodles onto plates and spoon over the gravy. Garnish with more chu yau chaif you wish and a spoonful of sambal belacan.

To make the pork oil and chu yau cha:

Dice your pork fat into small cubes (or lardons). If using just pork belly, remove the skinand then trim off the excess fat from the top of the belly and dice.


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Place the diced pork fat in about 2 tablespoons of peanut oil over medium-low heat. I

used a deep pot and covered it partially with a lid to prevent the pork from spitting oil allover my kitchen!

Render the fat until the little pork pieces are crispy and golden. Depending on the size of

your lardons, this could take 30 minutes to an hour. Check it regularly to make sure itsnot browning too much.

Remove the chu yau cha from the oil and drain on paper towels. Once its completelycooled, you can store the chu yau cha in an airtight container or jar.

Drain the pork oil into a sterilised and airtight glass jar to store


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Recipe: Nasi Lemak

Ingredients:

Coconut Milk Steamed Rice

2 cups of rice3 screwpine leaves (tie them into a knot as shown above)

Salt to taste1 small can of coconut milk (5.6 oz size)

Some water

Tamarind Juice

1 cup of water

Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion

1 cup ikan bilis (dried anchovies)1 clove garlic

4 shallots10 dried chillies

1 teaspoon of belacan (prawn paste)1/4 teaspoon of salt

1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)3 small fish (sardines or smelt fish)

1 small cucumber (cut into slices and then quartered)

Method:


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1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, apinch of salt, and some water. Add the pandan leaves into the rice and cook yourrice.

2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turnlight brown and put aside.

3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilieswith a mortar and pestle. You can also grind them with a food processor.

4. Slice the red onion into rings.5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly

to extract the flavor into the water. Drain the pulp and save the tamarind juice.6. Heat some oil in a pan and fry the spice paste until fragrant.7. Add in the onion rings.8. Add in the ikan bilis and stir well.9. Add tamarind juice, salt, and sugar.10.Simmer on low heat until the gravy thickens. Set aside.11.Clean the small fish, cut them into half and season with salt. Deep fry.12.Cut the cucumber into slices and then quartered into four small pieces.13.Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of

the rice.14.Serve with fried fish, cucumber slices, and hard-boiled eggs


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Sambal Udang Recipe (Prawn Sambal)

Ingredients:

3 tablespoons oil

600g (1.5 lbs) prawn/shrimp, shelled and deveined2 cups water

2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained

3 kaffir lime leaves, sliced thinly2 teaspoons salt or to taste1 teaspoons sugar or to taste

Spice Paste

10 dry red chilies, deseeded10 shallots, peeled

30g (1 oz) belacan

Method:

1. Pound the spice paste using a mortar and pestle or grind with a food processor.Set aside.

2. Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.3. Add the prawn and continue to stir-fry for about 2-3 minutes.4. Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir

lime leaves, salt, and sugar. Dish out and serve immediately.


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Sambal tumis sotong is simply delicious dish and easy to prepare. It can be served withboiled rice together with selections of Chinese Greens such as bok choy, kailan/gailan

and others.

Sambal Tumis Sotong (Squid Sambal) Recipe

Ingredients:

200-300g of fresh squid

3 cloves of shallot *1 clove garlic *

inch ginger *5-10 dried chillies *

1 onion (sliced)1 teaspoon of belacan

Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)1 tablespoons of sugar

Salt to tasteOil

Method:

First blend the asterisk (*) ingredients. Heat oils in a frying pan and saut the blendedingredients until the paste separated from the oil. Add belacan (prawn paste). Then add in

squid and stir well until cook (estimate for a minute). Put in the slices onion until it aboutto soft. And finally, add tamarind juice, sugar and salt to taste. Simmer on low heat until

the sambal thickens.


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Red Currypictures (1 of 9)

I love red curry and Thai curries in generalbe it green curry, Panang curry,massaman curry, yellow curry, or red curry. There are many red curry recipes, each

with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash,pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are

pork red curry and beef red curry. Regardless of the meat of choice and side ingredientsused, red curry is invaribly satisfying.

Thai red curry is traditionally richer compared to Malaysian chicken curry and

Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palmsugar plus fish saucetwo secret ingredients ofThai recipesred curry goes extremely

well with soft and aromatic jasmine rice. It is no wonder Thai curries are fast gainingpopularity across the world(get Thai red curry recipe after the jump)

For my red curry recipe, I used scallops, chicken, and paired them with some long beans

and carrots. I also added some finely cut kaffir lime leaves that inevitably made the redcurry extra aromatic and exotic in flavor. My red curry tasted utterly delicious, so much

as that I finished the whole serving of steamed rice that was used for my photo prop.

Talking about my red curry food photography, you ought to check them all out. Ireally like the red curry photo setthe vibrant colors and the tempting looking redcurry would make you hungry. Just click on the image or NEXT to view the complete

photoset.

Below please find my red curry recipea painless recipe that takes less than 30 minutes

to prepare, and you will have a bowl of scrumptious and authentic Thai red curry.

Enjoy!

Recipe: Thai Red Curry

Ingredients:

4 oz. boneless and skinless chicken breast (cut into small cubes)

4 oz. big scallops2 long beans (cut into 2-inch lengths)

Some thickly sliced carrot1 kaffir lime leave (cut into fine thin strips)


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1 tablespoon oil

1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)2 teaspoons palm sugar

1/4 teaspoon fish sauce80 ml. coconut milk

1/4 cup water

Method:

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add

the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk,water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce,

palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediatelywith steamed jasmine rice


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Panang Curry Recipe

Recipe: Chicken Panang CurryAdapted from Thai Cooking Made Easy

Ingredients:

1 skinless & boneless chicken breast (cut into small cubes)1 tablespoon oil

2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)1/2 cup coconut milk

1/4 cup water1 teaspoon sugar

1 tablespoon fish sauce1/2 cup frozen green peas

4-6 kaffir lime leaves (slightly bruised)

Method:

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic.Add in the chicken meat and blend well with the curry paste, then add in the green peas,

coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium andlet it simmer for 8-10 minutes. Serve hot with steamed white rice.

Cooks Note:

You can use beef instead of chicke


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Recipe: Green Curry

Ingredients:

1/2 lb. chicken breast tender, cut into bite-sized chunks2 tbs. green curry paste, Mae Ploy brand

1 cup coconut milk, Mae Ploy brand1 cup bamboo shoot, Buddha brand

3 kaffir lime leaves, split and thinly sliced2 mini peppers, sliced

1/4 cup Thai basil leaves1 ts. fish sauce

1 tbs. palm sugar1 tbs. vegetable oil

Method:

1. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup ofcoconut milk and stir until the oil surfaces.

2. Add the chicken and kaffir lime leaves, continue cooking until the chicken is almostdone.

3. Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.4. Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.

5. Add the basil, stir and remove from the heat

Hokkien Mee Recipe 2

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Transcript of Hokkien Mee Recipe 2