Mee jawa
Ingredients
• 1kg yellow noodles
• 1kg medium prawns
• 500g sweet potatoes, mashed
• 50g gula melaka
• 2-3 heaped tbsp cornstarch
• 1/2 cup oil
• salt and pepper
• 2.5 l water
Herb paste (blend or pound):
• 3 stalks lemon grass
• 6 shallots
• 4 pips garlic
• 4 cm ginger
• 4 cm galangal
• 5 red chillies
Method
Heat oil and fry the paste till fragrant.add prawn stock, simmer and bring to a boil. Stir in the mashed potatoes and thicken with the cornstarch and season with sugar and salt and pepper.
Serve with fried tofu, slices of hard boiled egg, prawns, beansprouts, potatoes and a squeeze of lime juice.
To make prawn stock: Bring 2.5 litre water to a boil and pour in the prawns. When prawns are cooked, dish them out. Shell the prawns and keep aside for the noodles. Return the prawn shells to the pot to make prawn stock. Continue boiling the stock for another 30 minutes. Discard the shells.
Mee siam
Ingredients
• 300g meehoon, soaked for 10 minutes and drained
• 150g prawns, shelled
• 1 piece firm soya bean cake (deep-fried and sliced)
• 120g chives, cut into 5cm lengths
• 30g carrot, shredded
• 4-5 tbsp oil
• 2 tbsp dried prawns, soaked and pounded
(A)
• 1½ tbsp preserved soya bean paste (tau cheong)
• 1 tbsp hot soya bean paste (tau pan cheong)
Ground spice (B)
• 2 tbsp chilli paste
• 1cm galangal
• 3 cloves garlic
• 10 shallots
Seasoning (C)
• 1–2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp chicken stock granules
Garnish
• Chopped spring onion and coriander leaves
• 1 kasturi lime, halved
Gravy
• 200ml water
• 1 tsp preserved soya bean paste (tau cheong)
• 1 piece tamarind skin (asam keping)
• 1/2 tsp sugar
• 1/2 tsp chicken stock granules
Method
Heat 3 tablespoons of oil in a wok and fry dried prawns until fragrant. Add ingredients (A) and (B) and continue to sauté until fragrant. Remove 1 tablespoon mixture and set aside.
Add prawns, carrot and seasoning (C) to wok. Fry well. Add beehoon and toss well. Add chives. Cook till beehoon is dry and fluffy. Transfer to a large serving dish.
To prepare gravy: Heat remaining oil in a wok, add extra preserved soya bean paste, tamarind skin and pour in water. Add the 1 tablespoon chilli paste mixture from (B), sugar and stock granules. Simmer for a while. Dish out and serve with the Mee Siam. Sprinkle with chopped spring onion and coriander leaves and squeeze kasturi lime over.
Minced Meat Noodles in Bamboo Cup(Chook Toong Yoke Sui Meen)
Ingredients
• 2 packets (400g) Inaniwa udon
• 200g minced chicken meat
• 20g Chinese mushrooms (toong ku)
• 20g bamboo shoots
• 20g shallots
• 20g tau pan cheong (hot Sichuan bean sauce)
• 20g soya sauce
• 10g sugar
• 20g water
• a pinch of monosodium glutamate
Method
Making the gravy: Chop shallots, mushrooms and bamboo shoots until fine. Stir fry till fragrant. Add tau pan cheong and minced chicken meat. Add water. When the gravy starts to bubble, add soya sauce, sugar and monosodium glutamate. Cook for five minutes. Thicken gravy with a little cornflour and set aside.
Preparing the noodles: Soak noodles in hot water for 20 minutes before boiling. Run through cold water so that noodles do not stick. Before serving, run noodles in hot boiling water again. Drain. Divide into portions and put them in bamboo cups. Scoop gravy over noodles.
Origin: The tradition of making this smooth and slippery noodles dates back 300 years. inaniwa udon is made of flour, salt and ’high quality’ water.
Taste and tell: The noodles taste excellent with the gravy but you must give it a thorough stir with the chopsticks. If the noodles are not evenly tossed, you may find it a tad salty at times. Tau pan cheong, a hot sichuan sauce, can be salty if used too much.
Yue Tow Mai Fun (Fish Head Beehoon Soup)
Ingredients
• 350g fish head (preferably garoupa), cut into chunky pieces, clean
• 1 tbsp salt
• 1 cup corn flour or tapioca flour
• 250g thick dried beehoon, soak till soft, then drain
• 75g young ginger, thinly slice
• 1 tsp chopped garlic
• 1 tsp oil
• 1 tsp sesame oil
• 1 litre water or stock
• 100ml evaporated milk
Seasoning:
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 tsp pepper
• 1 tbsp light soy sauce
• 1/2 tbsp fish sauce
• 1 tbsp chicken stock granules
Garnishing:
• 1 stalk spring onion, cut into 2cm lengths
• Red chilli, slice
Method
Season fish head pieces with salt, then coat with corn flour or tapioca flour. Deep-fry in hot oil till golden brown and crispy. Drain and set aside.
Heat oil and sesame oil until hot. Saute garlic and ginger till fragrant. Add water or stock and bring to a boil.
Add seasoning, beehoon, mushroom and fish head pieces. Simmer for five to six minutes, then add milk. Bring to a quick boil.
Dish out into individual bowls and serve immediately with garnishing.
Char Kuey Teow Recipe (炒粿條/Penang Fried Flat Noodles)
Ingredients:
Chili Paste:
1 oz. seeded dried red chiles (soak in water)
2 fresh red chilies (seeded)
3 small shallots (peeled and sliced)
1 teaspoon oil
A pinch of salt
Sauce (mix and blend well):
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
2 dashes white pepper powder
Curry Laksa/Curry Mee
Ingredients:
600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
Chili oil:
110g chili paste
25g garlic, pounded
175ml to 200ml oil
Method:
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
Mee Mamak
Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Note: Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), it cannot be found in India.
Soto Ayam
Serves 8-10
Ingredients:
2 chicken whole legs or breasts (bone-in)
2 big red onions
5 garlic
2in ginger
4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)
Rinsed 5 cups water
1/3 cup coconut milk
Salt and sugar to taste
5 tablespoons vegetable oil
Method:
1. Grind onion, garlic and ginger in the blender.
2. In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant.
3. Add water and chicken, let it boil. About 30 min.
4. Take the chicken out and let them cool.
5. Add coconut milk into the pot together with salt and sugar to taste. If necessary, add another cup of water.
6. In the meantime, shred the meat of the chicken and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with rice cakes/nasi impit (cut into bite-sized cubes) or vermicelli and bean sprouts.
Sing Chow Mai Fun (Singapore Fried Rice Noodles/星洲炒米粉)
Ingredients:
2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce
For sauce:
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granlulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil
Method:
1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.
Kerabu Bee Hoon
Ingredients:
1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass – white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut
Blend the following in a blender:
1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste
Method:
Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.
Penang Char Hor Fun (炒河粉)
Serves 3-4 people
Ingredients:
1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon kecap manis
Toppings:
12 shrimp (peeled and deveined)
12 thin pieces of pork meat
12 bay scallops
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
5 stalks chinese mustard green/choy sum (cut into 2-inch length)
1 1/4 cup water
3 cloves garlic (minced)
Starch:
2 tablespoons corn flour
1/4 cup water
Seasoning:
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste
Method:
1.Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
2.Break the flat rice noodles off by peeling the layers. Set aside.
3.Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
4.Repeat the same for the flat rice noodles. Dish up and set aside.
5.Add some oil in a wok and stir-fry the minced garlic until fragrant.
6.Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
7.Add the chicken broth and 1 1/4 cup of water immediately.
8.Add in all the seasoning and bring it to boil.
9.Add in the starch mixture to thicken the gravy.
10.Add in the mustard green, do a quick stir and turn off the heat.
11.On a plate, place the fried vermicelli and flat rice noodles equally.
12.Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
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