Mee Goreng

Recipe taken from Hawker Food


Ingredients
-2 eggs
-1 tbsp of chopped garlic
-3 tbsp of sambal chilli paste
-1 onion slice
-500g of Hokkien Yellow Noodles
-Bean Sprouts
-Cai Xin
-Prawns (Blanched)
-Sotong (Blanched)
-Tomato Wedges
-Red Chilli, sliced
-Limes

Seasoning
-3 tbsp of water
-4 tbsp of tomato ketchup
-1 tbsp of dark soy sauce
-1 tbsp of sesame oil
-2 tsps of sugar
-a pinch of pepper

Method
-Fry chopped garlic in oil till fragrant
-Add sambal chilli paste and eggs
-Stir well, add onion, Noodles, Cai Xin and bean sprouts
-Stir in prawns, sotong and seasoning
-Stir fry till fragrant
-Add tomatoes and chili
-Serve with squeezed lime juice

Mee Rebus

Mee rebus courtesy of Kak Zainorah! Not sure the recipe serves how many persons, but seems quite a lot, maybe 10pax? I use lesser coz only for Jason and me... Half and it serves about 4-5 shares...

Ingredients
- 0.6kg beef, sliced thin and small
- 1.2kg yellow noodles (hokkien mee), parboiled
- 0.9kg beansprouts

Garnishes
- 6 beancurd cakes (tau kua), fried and sliced
- 10 limau kesturi, cut half
- 5 stalks spring onions, cut crosswise
- 10 stalks Chinese celery, cut small
- 10 green chilies, cut crosswise
- 30 shallots (bawang merah), sliced and fried
- 6 to 8 eggs, hardboiled & quartered

Gravy
- 4 tbsp curry powder, mixed with 8 tbsp water
-6 tbsp salted soybeans (taucheo), pounded slightly
-4 tbsp dried prawns, pounded
-160g peanuts, toasted & ground
-300g potatoes, boiled, peeled, mashed, & mixed with 1.42 litres/ 50 oz water
-1 tbsp salt
-1 tbsp sugar
-15tbsp oil

Rempah
-12 slices lengkuas
-5 slices ginger
-8 candlenuts (buah keras)
-20 shallots (bawang merah)
- 5 cloves garlic
-10 dried chillies, discard stem & soak in water to soften
-1 tbsp shrimp paste (blachan)

Directions
1. Heat a frying pan until very hot, add in 15 tbsp oil. When the oil is very hot, stir-fry the rempah. After a few minutes, add in the curry paste, pounded taucheo and sprinkle with a little water to prevent burning. Stir-fry in the dried prawns and the sliced beef. Add in the potatoes mixed with water, 1 tbsp salt, 1 tsp monosodium glutamate, 1 tbsp sugar, and the peanuts. Bring to boil and then simmer until fragrant (about 15 minutes).
2. To serve: Place the bean sprouts, and the noodles on a serving platter. Pour the gravy over the noodles. Arrange the limau kesturi and green chilies around the edges of the plate and then spread the remaining garnishes over the noodles.

Mee Soto

Mee Soto Recipe (Serves 6)
:: credits to " The cooking of Malaysia and Singapore" by Ghillie Bahsan




Ingredients
- 1 small Chicken about 900g
- 2 lemon grass, bruised
- 25g of fresh root ginger, peeled and sliced
- 2 fresh kaffir lime leaves
- 1 dried chilli
- 30ml/ 2 tbsp of vegetable oil
- 50g of yellow noodles or other noodles you like, place in boiling water for about 2mins, then drain
- 3 hard boiled eggs, peeled and halve
- 115g of beansprouts, place in boiling water for about 1-2mins, then drain

Garnish
- a small brunch of cilantro roughly chopped to garnish
- fried shallots to garnish
- fresh chili to garnish
- fresh lime

Rempah
- 8 shallots chopped
- 8 garlic cloves chopped
- 6 candlenuts
- 50 galangal chopped
- 2 lemongrass chopped
- 4 fresh kaffir lime leaves
- 1 tbsp of ground coriander
- 2 tsp of ground tumeric
- 1 tbsp vegetable oil

Directions
1. Use a motar/pestle or food processor, grind all the rempah ingredients to a paste and set aside.

2. Put the Chicken, lemon grass, ginger, lime leaves and chilli in a deep pan, pour enough water (chicken stock to make it tastier) to cover. Bring to boil, reduce heat, cover and simmer for an hour, until the chicken is tender, remove chicken and shred the meat. Strain the stock.

3. In a wok or heavy pan, heat the oil, stir in the rempah and cook for 1-2mins until fragrant. Pour in stock and stir well. Season to taste with salt and pepper.

4. Divide the noodles. Add the hard boiled eggs, beansprouts and shredded chicken. Serve immediately with lime wedges, chilli, fried shallots and cilantro. Can drizzle soy sauce over if not tasty enough.

Mee Siam

Mee Siam
Thank you Kak Zainorah! For sharing the recipe!



Mee Siam
Ingredients
Gravy:
1 tbsp cooking oil
5 shallots, chopped
3 cloves garlic, chopped
6 dried chilli, pounded
1 tsp belacan (shrimp paste)
2 onions, sliced
4 tbsp preserved yellow beans, pounded
3 tbsp tamarind
2 litres water
sugar and salt to taste

Spiced Rice Vermicelli:
500gm rice vermicelli
4 tbsp cooking oil
3 shallots, chopped
2 tbsp chilli paste
3 tbsp dried shrimp, pounded
150gm bean sprouts, peeled.

Mee Siam Garnish:
1 egg, hard-boiled, cut in wedges
20gm local chive (ku chai), fresh
1 local lime, trim top
3 prawns, medium size, peeled
20gm soya bean cake, deep-fried, diced
20gm fish cake, sliced
sambal sauce (optional)

Instructions
Gravy:
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.

Spiced Rice Vermicelli:
Soak vermicelli in cold water to soften. Drain dry, blanch in boiling water for 30 secs and strain. Heat oil in wok and cook shallots, chilli paste and dried shrimp until fragrant. Add vermicelli and bean sprouts and mix well. Remove from heat.

Serving
Place spiced rice vermicelli in bowl. Add piping hot gravy. Garnish with egg wedges, chopped chive, prawns, soya bean cake, fish cake and lime. Sambal sauce may be added.

Mee Siam

Bee Hoon Ingredients:
500g rice vermicelli
2 tbsp sambal paste
300g prawns, shelled
2 tbsp dried prawns, soaked and minced
10 stalks chives, cut into 4cm lengths
1 tbsp light soy sauce

Gravy :
10 dried red chillies, finely ground
10 shallots, finely ground
2 tbsp taucheo (preserved soybeans), minced
3 tbsp tamarind paste, mixed with 60ml water + 200ml coconut milk
2 tbsp fish sauce
3 tbsp sugar or to taste
1/2 cup peanut oil

Garnishing :
2 eggs, hard-boiled and sliced into rings
crispy fried shallots
2 firm soybean cakes, fried and cut into strips
5 small limes, halved
fried sambal paste
200g beansprouts blanch

Method:
1) Soak rice vermicelli in water for 8-10 minutes or until soft. Drain and set aside

2) Heat 2 tbsps oil in a saucepan and fry ground chillies, shallots and presered soybean until fragrant. Add tamarind juice, water and coconut milk. Season with fish sauce and sugar and bring the gravy to a boil.

3) Heat wok with remaining oil and stir-fry the chilli paste and dried prawns until fragrant. Add fresh prawns and fry until they turn pink.

4) Add rice vermicelli and stir-fry for 3 minutes. Toss in the beansprouts and fry briskly for 1-2 minutes. Add light soy sauce, and sprinkle a little water. Mix in chives and continue to fry for another minutes. Dish out

5) Put fried vermicelli into individual plates. Ladle some gravy over the vermicelli and top with various garnishes.