Curry Mee (curry noodles)

Curry Mee

Ingredients:

280 g mee (noodles)

100 g bee hoon (rice vermicelli) soaked

3 stalks smashed lemon stalk

2 stalks curry leaves

15 g bean sprouts

1 & 1/2 tbsp curry powder

1 liters of thin coconut milk

200 ml of thick coconut milk

Sub ingredients:

1/4 chicken cut into pieces

10 pcs tau pok (soya bean cake)

30 g cockle flesh

cuttle fish (boiled and cut into pieces)

Curry Spices (pounded):

6 shallots

1/2 whole garlic

1 small piece turmeric

15 g galangal

4 pieces candle nuts

A small piece of belacan (prawn paste)

3 tbsp chili paste

Seasoning:

1/2 tsp msg

1/2 tbsp sugar

A little bit of salt

Method:

1 Curry soup: Heat 6 tbsp oil, sauté curry spices until fragrant, add in lemon stalk, curry leaves,

        curry powder and chicken. Keep stir-frying.

2 Pour in thin coconut milk and simmer in low heat until the meats are cooked. Add in tau pok, 

        cook for another 5 minutes, pour in thick coconut milk and seasoning. Bring to boil.

3 Blanch mee, bee hoon and bean sprout until cooked. Drain and put in  serving bowl.

4 Place cockle and cuttle fish on top, then fill in the curry..

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Laksa

Laksa

Ingredients A:

400 g wolf herring (ikan Parang) / mackeral

1/2 liter water

1 stalk lemon grass

1/2 tsp salt

300 g laksa noodles

Ingredients B:

60 g tamarind pulp

1 liter water

2 pcs tamarind slices

1 stalk polygonum (daun kesom)

1 tsp salt

1 tbsp sugar

Ingredients C:

120 g shallots

1/2 clove garlic

1.3 cm galangal

1.3 cm turmeric

2 stalks lemon grass

3 red chilies

3 dried chilies

5 g belacan (solid prawn paste)

Garnishing

1 small cucumber

1 or 2 big red onions

1/2 ginger flower

1 red chili

80 g mint leaves

3 tbsp prawn paste

Method

1 Put  bruised lemon grass and salt in boiling water. Cook fish for 5 minutes.

2 Take fish out to cool and remove flesh.

3 Strained fish stock into a new pot, add  ingredients C, ingredients B, simmer over low heat for 30 minutes.

4 Before serving, bring gravy to a boil, and add in half of the fish flesh. Lower heat.

5 Place laksa noodles into a bowl and top up with garnishing.

6 Ladle hot gravy over, top with more fish flesh and serve with (prawn paste sauce)

Hand-Made Flat Noodles

Hand-Made Flat Noodles

Ingredients

180 g plain flour

1/2 egg

1/4 tsp salt

adequate cold water

1 liter stock

1/2 tbsp onion oil

Sub-ingredients

130 g minced meat

15 g black fungus

3 pcs mushrooms

30 g sayur manis (sweet vegetable) leaf only

30 g ikan bilis (anchovies)

1/2 tbsp chopped garlic

Seasoning A

1 tsp oyster sauce

1 tsp soy sauce

1/4 tsp sesame oil

some water

Seasoning B

1/2 tbsp soy sauce

1/4 tbsp oyster sauce

1/4 tsp dark soy sauce

dash of pepper

Seasoning C

1/2 tsp ikan billis stock granule

1/4 tsp pepper

dash of salt

Method

1 Sieve the flour into a mixing bowl, open a well in center, beat in the egg, add salt and pour in water, mix flour until it becomes a smooth dough. Let stand for a few hours

2 Deep fry the anchovies until crispy, soak black fungus and then juliennes, saute garlic and oil until fragrant, soaked mushroom and juliennes then saute in oil. 

Add in seasoning A and simmer for 10 minutes, saute garlic in oil, add in minced meat and seasoning B, stir-fry and dish out.

3 Boil stock with vegetable and seasoning C

4 Flatten the dough with hand, and then use a noodle maker to roll out the noodles accordingly.

5 Boil half pot of water, cook the noodles and blanch in cold water, then return to boiling water and blanch, then drain and put into serving bowl.

6 Arrange all the prepared ingredients on top of noodles, pour in the stock, drop some onion oil on top and serve.

Fried Koay Teow (Flat Rice Noodles)

Fried Koay Teow (Flat Rice Noodles)

 Ingredients:
500g flat rice noodles
100g cockle (shelled)
20g spring onion chopped into inches length
Some vegetable (green mustard optional)
100g bean sprout
4 cloves  garlic (chopped)
100g prawn (shelled)

Seasoning:
3 tbsp soy sauce
2 tsp dark soy sauce
dash of pepper

Method:

1. Heat up the wok before adding in about 6 tbsp cooking oil.
2. Add in garlic when oil is hot, then add in prawn and seasoning,
3. Finally add koay teow and further fried for a while, them throw in the cockle and bean sprout.
    Just let the cockle warm will do, just let it hot up and then sprinkle the spring onion.
   Optional - add eggs for more flavor. Cook depending to taste. Some would prefer half-cook