Malai Mee Siam

Malai Mee Siam

Malai Mee Siam

Roast Duck Wonton Noodle

I like wonton noodle very much. I love the dry wonton noodle or in the soup. Doesn't matter it goes with wonton, duck or just plain. It is my all time favorite noodle. It was so addicting especially when adding in with some green pickle. I can say Restaurant Hung Kee's wonton noodle are still the best but they charge a bit too costly. One of the most expensive wonton noodle I ever had. After all this noodle is quite easy to make, might as well I purchase a whole roast duck and just prepare noodles at home. Everyone loves it very much.

Roast Duck Wonton Noodle

   Ingredients   :

   1       lb chinese wonton noodle, split into 5 portions

   4       teaspoon dark soy sauce, split into 5 portions

   4       teaspoon shallot oil, split into 5 portions

   5       teaspoon light soy sauce, split into 5 portions

   5       teaspoon oyster sauce, split into 5 portions

   21/2  teaspoon sesame oil, split into 5 portions

   1/2    cup chicken broth, add
   1/2    lb yu choy, trim and cut

   2       stalk green onion, trim and thinly slice
   roast duck, chopped into pieces

   dash in pepper powder 

   enough water to blanch noodle

   some ice water

   

    Method   :

   Prepare sauces into 5 difference plates before cooking the wonton noodles. 

   Add wonton noodle into the boiling water and cook for about 15 seconds. Remove noodle from hot
   water and rinse into a bowl of ice water. ( This step is to make the noodle becomes more crunchier)
   Return the noodle into the hot boiling water and cook for another 15 seconds.

   Pick up the noodle from the hot water, drain water and mix with the prepared sauce. Blanch yu choy in
   the hot water. Removed and place it into a bowl. Set aside.

   Place duck onto the noodle,  add yu choy and sprinkle with green onion before serve immediately.
   Don't forget about the green pickle chili.

   Enjoy!!!
  

  

Roast Duck Wonton Noodle

Fried Beancurd Jicama Fishballs

Fried Beancurd Jicama Fishballs

Fried Beancurd Jicama Fishballs

Freshwater Prawn Noodles (Sang Har Yee Mein)

Freshwater Prawn Noodles ( Sang Har Yee Mein)

Freshwater Prawn Noodles (Sang Har Yee Mein)

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Prawn Noodles ( Har Mein)

Apparently this dish, Prawn Noodle aka Har Mein is very well known and popular in Malaysia. My favorite part of this dish is the soup. I can finish up the soup till the last drop. It was so yummie, but most importantly it is home-cooked and more hygienicc.

Prawn Noodles ( Har Mein)

   Ingredients    :

   12      ounces yellow noodle

   8        ounces rice vermicelli noodle ( bee hoon), soaked

   11/2   lb big shrimp with head, cleaned and deveined 

   1        cup cooked chicken breast, peel slice

   1        bunch water convolvulus ( kangkung), washed and cut 

   3        hard boiled eggs, cut 

   1        cup fish cake slice

   2        cups bean sprout, trimmed

   2        stalk green onion, trimmed an cut

   3        bulbs shallot, peel and cut slice

   

   Prepare for prawn broth  :

   8        cups water

   2        cans chicken soup

   1        cup shrimp head

   1        handful anchovies (ikan bilis)

   1/2     cup soy bean

   1/2     teaspoon peppercorn, smashed

   1/4     cup chili paste

   3        tablespoon vegetable oil

   1        whole onion, peel 

   1        cube rock sugar

   2        teaspoon sugar

 ( Heat the wok with oil and fry shrimp head until oil out, add water, chicken soup, anchovies, soy bean

   peppercorns, chili paste and onion, let it simmer on low heat for an hour or more, when the soup ready

   add rock sugar, sugar and salt to taste and discard everything and strain the soup)

    Method    :

    Heat wok with oil and fry shallot until golden brown, removed from wok and set aside. If possible use 

    back the same wok and oil to fry shrimp head.

    Boil water in a pot and and blanch yellow noodle, rice vermicelli noodle, removed, set aside.

    Slightly blanch bean sprout and water convolvulus ( kangkung), removed and set aside.

    Bring prawn soup to rolling boil, carefully slide in the shrimps and let it cook for about        

    1 - 2 minutes or until the shrimp change in color. Removed and set aside. Pick a few smaller shrimp

    de-shelled and cut slice.

    To serve, add handful of yellow noodle and rice vermicelli noodle into a deep soup bowl, garnish with

    shrimps, chicken slice, fish cake, bean sprout, kangkung and egg slice.

    Ladle a few scoop of prawn soup over the noodle and sprinkle with fried shallot and green onion.

    Serve immediately while its HOT!!!

    Enjoy.....yummm

   

   

    

   

   

   

  

Prawn Noodles ( Har Mein)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

Fried Rice Vermicelli with Pork ( Fried Beehoon)

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Shrimp Tempura Udon Soup

Shrimp Tempura Udon Soup

   Ingredients   :

   1    pack frozen udon noodle ( 5 servings)

   1    box frozen shrimp tempura, 8 pieces pack

   5    cups chicken broth

   3    cups napa cabbage, wash and cut 

   1    teaspoon pepper powder

   2    stalks green onion, trimmed and thinly slice

   1    teaspoon light soy sauce (optional)

   1    teaspoon sugar  

   1/2 teaspoon roasted sesame seed

   cut some seaweed

   salt to taste

   

    Method   :

    Defrost the frozen udon or substitute with spaghetti noodle, heat the oil and fry the shrimp tempura, 

    removed form oil and set aside.

    Boil a pot of water and blanch the udon for approximately 10 -13 seconds. Remove and set aside.

    Into a pot, pour in the chicken broth, dump in the pepper powder and napa cabbage and let it simmer

    for a while. Add sugar and salt to taste.

    Grab a handful of the udon and place it into a soup bowl, ladle soup over the udon and place shrimp

    tempura on the udon, arrange some napa cabbage at the set and sprinkle green onion, seaweed slice 

    and sesame seed on the top and serve while its hot.

    Enjoy!!! 

Shrimp Tempura Udon Soup

Board Noodle - Pan Mee

I didn't really notice that this Pan Mee was not added with the recipe yet. Until my schoolmates were asking for the recipe. Actually this was cooked quite sometime ago. Pardon me for taking so long to put up the recipe. Irene, Cynthia, Angel, JP, here you gooooo.... representing yummylicious Board Noodle aka Pan Mee. Tell you what, very soon I will make the hand tearing form of Pan Mee I loves the anchovy soup very much and the ground pork, and the fried crispy "ikan bilis" and the chinese vegetables and and the sambal....hehehe eventually i love everything about this Pan Mee. I can sinfully gobble down everything in the bowl and drink all the soup. It is super delicious and addictive. Gals, I hope you will like it too. Happy Cooking!!!

Board Noodle - Pan Mee

   Anchovies broth ingredients :

   1/2     lb medium size anchovies (ikan bilis) with heads

   1/3     lb lean pork or pork bone

   1/2     teaspoon peppercorn, smashed

   1        teaspoon sugar

   7        cups water

   salt to taste

* Bring water to boil, adjust the heat to low, add anchovies, peppercorn and garlic. Let it simmer for  45

   minutes or more. The longer the taste will be better. 

    Ingredients for mince pork  :

     1/2    lb ground pork

     1       cube chinese pickle mustard, soaked and shredded

     2       teaspoon mince garlic

     1/2    teaspoon cornstarch 

     1/2    oyster sauce

     1/2    teaspoon oil

     1/2    teaspoon sugar

     salt to taste

   *Marinate ground pork with all the above ingredients for 20 minutes or more and fry the ground pork 

     until cook and dry. Set aside

  

     Noodle  ingredients   :

     600   g all purpose flour

     1       teaspoon salt

     1       egg

     1       cup water ( plus or minus)

   *In a big mixing bowl, prepare noodle. Mix everything in the mixing bowl and form it to a dough. 

     Knead until everything combined and not very sticky. Add flour if needed. Cover with a piece of

     clean cloth and let it rest for about 1/2 hour. On the table, knead for a little while before roll it out flat

     and cut. It should be about 1mm thick. Roll it up and sprinkle flour on the dough, use a knife and cut

     it downwards. Constantly sprinkle flour to avoid sticky. Set aside.

    Ingredients   :

    1     bunch of chinese vegetable ( shi jai choy), blanch and set aside

    3     tablespoon anchovies, fried

    5     stamps chinese dried mushroom, soaked and cut slice

    2     stamps  black fungus, soaked and cut slice

    1     tablespoon oyster sauce

    1/2  tablespoon sugar  

    1/2  cup vegetable oil  

    salt to taste

  *Heat the wok, add in the wok and fry the anchovies until crispy or golden brown. Remove from wok

    Remain 1 teaspoon of vegetable oil in the wok and add in the mushroom slice and black fungus slice,

    fry for a while. Add oyster sauce, sugar and salt to taste. Mix and fry everything in the wok for about

    2 - 3 minutes. Removed from wok and set aside.

   

   Serve up to 5   :

    After most of the steps are done, finally, the noodle cooking part. Bring a pot of water to boil

    and cook the noodle. This step only need about 1 - 2 minutes. Remove noodle from pot and place it

    in a big bowl. Ladle two to three scoops of anchovies soup into the bowl, add in the chinese 

    vegetable, mince meat, black fungus, mushroom slices and fried anchovies.

    And most importantly is don't forget the sambal belachan. Serve immediately while its hot.

    Enjoy!!!

   

Board Noodle - Pan Mee

Braised Yee Mein

Braised Yee Mein

Braised Yee Mein

Hokkien Noodle - Tai Lok Mein

   Ingredients    :

   800 g     hokkien noodle or japanese udon

   80   g     cabbage, washed and cut wedges

   80   g     headless shrimp, washed and deveined 

   50   g     pork belly, thinly slice

   3            cloves garlic, peeled and mince

   2            tablespoon oyster sauce

   1            teaspoon light soy sauce

   1            teaspoon thick soy sauce

   1            teaspoon sugar

   1            teaspoon salt

   1            teaspoon squid sauce

   3            dash pepper powder

   21/2       tablespoon vegetable oil

   Method    :

   Heat up the wok, add vegetable oil and fry pork belly for 15 seconds, add in the shrimp to fry. 

   Add in the cabbage wedges and hokkien noodle or japanese udon to fry. 

   Add in the oyster sauce, light soy sauce, thick soy sauce, sugar, salt, squid sauce and pepper powder.

   Continue to fry until everything in the wok coated with sauce. Serve with cut chili padi or vietnamese 

   chili sauce.

   Enjoy!!!

  

Hokkien Noodle - Tai Lok Mein

Cheung Fun with Mushroom and Chicken Slice Sauce

This is the 1st meal i made since i came home from M'sia yesterday. Absolutely a Ipoh style of chee cheung fun.  I almost forgotten this mushroom sauce until i saw my elder sister make it the other day. An simple and easy to make breakfast. I hope you will like it, like i did.

Cheung Fun with Mushroom and Chicken Slice Sauce

  Ingredients     :

  1      pound cheung fun 

  5      stems dried mushroom, soak and cut slice

  80    g  chicken breast, cut slice

  2      bulbs shallot, peel and thinly slice

  1      stalk green onion, wash and mince

  1      cloves garlic, peel and mince

  11/2 cup chicken stock

  1/3   cup water

  3      dash pepper powder

  1/2   teaspoon sugar

  1/2   teaspoon salt

  1      teaspoon corn starch, mix with 2 tablespoon water

   Method   :

   Fry the shallot until golden brown, remove from wok. 

   Preparing mushroom sauce :

   Heat the stove and boil the chicken stock, add in the water, mince garlic, chicken slice and mushroom.

   Reduce heat and allow it to simmer for about 10 minutes. Add in pepper powder, sugar and salt. Stir in

   corn starch mixture, mix and combine everything. Keep warm.

   Steam or microwave the cheung fun before cutting into cubes. Place it in a plate, pour the sauce over the cheung fun, sprinkle fry shallot and green onion.

    Serve while its hot.

Cheung Fun with Mushroom and Chicken Slice Sauce

Fried Beehoon with Shrimp and Cabbage

  Ingredients   :

  1        bunch of rice vermicelli, soak in water for 15 minutes

  50  g  headless shrimp, peel and clean, add 1/2 teaspoon sugar

  100g  cabbage, wash and cut wedges

  2        teaspoon oyster sauce

  2        cloves garlic, peel and mince

  1        teaspoon salt

  1        teaspoon squid sauce

  1/2     teaspoon sugar

  1/2     teaspoon pepper powder

  1/2     teaspoon light soy sauce

  1        teaspoon dark soy sauce

  1/3     cup chicken stock or water

  2        teaspoon vegetable oil

  1        stalk green onion, trim and cut 

  

   Method    :

    Heat the wok, add in the oil and garlic to fry for approximately 10- 15 seconds. Add in the shrimp

    and cabbage to fry. 

    Add in the rice vermicelli and continue to fry, add in the salt, sugar, squid sauce, oyster sauce, pepper

    sauce, light soy sauce and dark soy sauce.

    Splash in the chicken stock and water and combine everything. Continue to fry until everything in the

    wok covered with black sauce. 

     Dish up and sprinkle the green onion on the top and serve while its hot.

     Enjoy!!!

Fried Beehoon with Shrimp and Cabbage

Winter Melon Stir-Fry Shrimps And Glass Noodle

In Cantonese we used to call this dish "Tai Yee Mah Kar Lui" means big aunt's daughter is getting married. LOL  i don't know how and where they got the idea of this name but from very little i've heard of this name and this dish is one of my favorites.

This is a simple dish, it can make a very good one dish meal. I can eat it just by it self even without rice. I purposely add a lot of glass noodle if i'm eating just by it self. Remember to add more water if you want add extra glass noodle cause the noodle will absorb a lot of the gravy. Today i alter a little of this dish is by not cutting to thin strip instead of slices. However i still prefer the original version. Original is always better.

Winter Melon Stir-Fry Shrimps And Glass Noodle

   Ingredients   :

   1      small winter melon, peel and cut thin slice

   1      small bunch glass noodle, soak in water to soften

   6      headless shrimp, clean and divined, add 1/2 teaspoon sugar for cruncher 

   1      teaspoon dried shrimp, wash and soak in water to soften

   2      cloves garlic, peel and smashed

   3      ginger slice

   2      teaspoon oyster sauce

   11/2 teaspoon salt

   1/2   chicken broth or water

   1/2   teaspoon corn starch, mix with 2 tablespoon water, set aside

   1      stalk green onion, trim and cut into pieces

   3      teaspoon vegetable oil

   2      dash of pepper powder

    Method     :

    Heat the wok, add oil, ginger slice, garlic and shrimps to fry. Add winter melon and splash in half 

    portion of the chicken broth or water.

    Continue to stir-fry, add oyster sauce, salt and add the balance of the chicken broth or water, close

    wok lid and let it simmer for 10 - 15 seconds.

    Open wok lid, stir in the corn starch water, dash in the pepper powder and add in the green onion,

    mix and combine everything in the wok.

    Dish up and serve.

    Enjoy!!!

   

Hot And Sour Shrimp Soup With Noodles

This is a very fragrant and rich in flavor hot and sour noodle soup. It is awesome !!! I loves this simple delicious Hot And Sour Shrimp Noodles Soup that i can enjoy it anytime whenever i'm craving for sometime hot and sour. I hope you will like it too.

Hot And Sour Shrimp With Noodles

   Ingredients    :

   8         large shrimp, clean and butterfly the shrimp

   1/2      pound dried rice noodle, soak

   1/2      onion, peel and cut wedges

   2         quarts chicken broth

   3         stalks lemon grass, bottom white part only, thinly slice

   3         shallot, peel and smashed

   3         cloves garlic, peel and smashed

   6         serrano chile ( chili padi) lightly smashed including the seeds

   6         slices galangal or fresh ginger

   1         cube tom yum base

   1/4      cup fish sauce

   1         teaspoon peppercorn, smashed

   2         fresh lime, cut and squeeze out cut

   3         teaspoon sugar

   1         handful of enoki mushroom

   1         handful of fresh parsley

   1         small tomato, cut in wedges

    Method    :

    Cook it in boiling water for 10 seconds, remove and drain out water in a colander.

    Pour the chicken broth into a pot and bring it to boil, add peppercorn, lemon grass, galangal or fresh 

    ginger, shallot, garlic, serrano chile, tom yum base. Let it simmer for 15 - 20 minutes.

    Adjust the heat to high, add the shrimp in the rolling boil soup and cook it for 20 - 25 seconds or until

    the shrimp change in color. Remove and set aside.

    Reduce heat and add, tom yum base, tomato, onion, enoki mushroom. Let it simmer for a while.

    Off stove, add fish sauce and lime juice.

    Divide noodles in individual bowls, arrange shrimps, ladle soup over the noodles, garnish with parsley

    and serve immediately.

    

   

   

Curry Noodles With Chicken Slice

   Ingredients   :

  

   12       ounces rice noodle, soaked in water

   10       ounces yellow noodle

   1/2      pound cooked chicken breast, cut thin slices 

   2         cups bean sprout

   2         sprigs mint leaves

   8         pieces bean curd puff (toufu pok)

   3         can chicken broth

   11/2    cup low fat milk

   2         chicken bouillon 

   1         teaspoon salt

   1/2      teaspoon sugar

   1         stalk green onion, cutted

   12       fish balls

   3 - 5    tablespoon vegetable oil

   3         tablespoon curry powder       *

   1         teaspoon chili powder            *

   1/4      teaspoon cumin powder         *

   1/4      teaspoon coriander powder    *

   4 - 6    bulbs shallot, peeled           #

   2 - 3    cloves garlic, peeled           #

   2         stalk lemon grass, smashed

   8         curry leaves

 * in a bowl mix curry powder, chili powder, cumin powder, coriander powder with 1/2 cup water, set

    aside.

#  blend shallot and garlic, set aside

   Method   :

   Blanch rice noodle and yellow noodle and bean sprout and fish balls, set aside.

   Heat oil in a wok and fry blend mixture til fragrant, add curry paste mixture and continue to fry till oil

   out.

   Pour in the chicken broth, let it simmer for 15 minutes, add salt sugar, chicken bouillon,and bean curd puff

   Add low fat milk, bring to a rolling boil, arrange some bean sprout in the bowl and grab a handful of 

   rice noodle and yellow noodle. Put the noodles on top of the bean sprout.

   Pour several ladles of curry soup over the noodles and garnish with bean curd sprout, fish balls,

   chicken slice, green onion and mint leaves on top and serve immediately.

   Enjoy!!!

   

   

Curry Noodles with Chicken Slice

Dried Fried Beef Hor Fun

 Dried Fried Beef Hor Fun 

    Ingredients     :

   10     ounces flat rice noodle ( hor fun)

   100   gm beef, cut thin slice ( i use sirlion)

   1/3    pound yu choy ( choy sum)

   2       teaspoon soy sauce

   1       teaspoon dark sauce

   1       teaspoon fish sauce

   3       teaspoon vegetable oil

   11/2  teaspoon salt

   1/2    teaspoon sugar

   3       dash of pepper powder

   3       cloves garlic, peeled and minced

   

    Methods    :

    Marinate beef slice with 1/2 teaspoon oil, 1/2 teaspoon salt and 1/2 teaspoon corn starch for 15 mins.

    Heat the wok, add oil and fry the garlic until fragrant, add in the beef slice to fry.

   Add yu choy and  flat rice noodle, fry and mix well everything. Add soy sauce, dark sauce, fish sauce,

   salt, sugar, and dash in the pepper powder.

   Fry until everything cook and dry. Serve immediately with chili sauce.

   Enjoy!!!

   

Siam Laksa

Siam Laksa

Ipoh Chay Kuey Teow

Ipoh Char Kuey Teow

Ipoh Char Kuey Teow

Prawn Noodle ( Har Mein)

Prawn Noodle ( Har Mein)