PUTIEN CA FEN

Putien ca fen or heng hua noodle,using three different noodle,any veggie,meat,seafood or clam that is fresh add to cook.thicken wih some cornstarch.

PUTIEN CA FEN
Ingredients;
50g mee suah
50g rice vermicellin (bee hoon) soak in water to soften,drain
50g dry thick noddle,bring a pot of water to boil,add in to ccok till cook,drain
some fresh prawn shelled
some squid clean ,cut to pcs.
some fish fillet,slice thinly
some grren mustard (sawi)
 1 tbsp chicken powder
salt and msg/sugar for taste.
2 tbsp cornstarch mix with some water

Method;
Half medium size pot of water,add in chicken powder,bing to a boil,add in rice vermicelli,mee suah,thick noodle,boil for a few minute,add in all the sea food,veggies,bring to a boil,add salt and msg for taste.pour in the cornstarch to thicken it.off heat

MEE SUAH NOODLE

Traditional mee sua noodle for celebrating birthday in chinese family.lot of people love this noodles,soft and slippery and celebrating birthday we usually add egg to it

MEE SUAH NOODLE

Ingredients;
2 small buddle mee suah noodles
2 shitake mushroom,soaked hot water till soft,sut into strip
3 inches lean pork meat,slice thinly and coated with some 1 tbsp cornstarch
4 hard boiled egg,shelled
some crispy fried shallot
some chop spring onion
a handful of ikan bilis to boil the soup or use knorr powder
600ml water

Method;
In a pot of water,add in the ikan bilis,bring to a boil,simmer for a short while,dish out the ikan bilis,add in the
mee suah noodle,give a stir,add in the coated slice pork wait for it to cook ,add in salt for taste.off heat
dish on to a soup bowl,garnish with  a few slice of mushroom,crispy shallot,dice spring onion.
Note; once the mushroom is soft,lightly squeeze off water. heat a wok with 1 tbsp oil,add in the mushroom,add 1/2 tsp fish sauce ,to stir fry for a min or two to let the mushroom absord the flavor.

FRIED KWAY CHAP WITH SEAFOOD

Kway chap is a teochew rice noodle that is flat broad rice sheet that cut into broad pieces.usually cook in braised pig trotter soup with  sides,like braised egg,tau kwa,pig intestine or mei vegetables.Or in braised duck soup and duck meat .is very delicious soup. tod ay I use these flat broad rice sheet to stir fry with seafood. and taste yummy.

FRIED KWAY CHAP WITH SEAFOOD

Ingredients;
200g each(e.g.squid,fresh prawn,chicken meat,fish cake)
3tbsp crushed garlic 2 tbsp dark soya sauce
3 tbsp fish sauce 3red chillies,roughly chop or thinly sliced
a few basil leaves
400g kway chap / flat broad rice noodles
pepper powder

Method

cut the seafood and meat into pieces if necessary.brown the garlic with 4 tbsp oil.saute the seafood for a few minutes in the same oil.Add in the rice noodle soy sauce ,fish sauce stir fry till evenly colour,add in the basil leaves,chillies and stir well mis,Add pinch of pepperpowder and cook for a minutes.serve.

RICE NOODLE SPICY PRAWN SOUP

This rice noodle that sold in triangle or uneven cut pcs is hard to find in the market or elsewhere. Recently just know where to buy. Is a homemade business that make yellow noodle  and the kway tiau cut into strip.
This noodle in chinese called kway chay(uneven cut pcs),usually eat with the brasied pork,egg,tofu and etc.
Only two shop selling this rice noodle soup.They make this two noodle everyday.Today i used the noodle to cook in thai version.Is a simple noodle soup and tasty.

RICE NOODLE SPICY PRAWN SOUP

Ingredients;
300g  rice noodle (any noodle you perfer)
3 clove garlic,cut into thin slice
3 fresh chilli padi,deseeded and slice
2 stalk lemongrass,chop finely
1 inch pcs fresh ginger,grated
4 shitake mushroom,sliced
1 small carrot sliced
2-3 tsp fish sauce
200g medium sized prawns (you can add more)
1 litres fish or vegetables stock
1 tbsp cooking oil
fresh corriander,chop for garnishing

Method;
1.heat the oil in wok over a medium pot,add the garlic,chillies,lemongrass and ginger and cook for 5 minutes,stirring frequently.Add the stock and bring to a boil,then reduce the heat and simmer for 5 minutes.
2.Add in the prawns,mushroom ,carrot and rice noodle,simmer for another 5 minutes or until the prawns have turned pink and the noodle are soft.
3.stir in the fish sauce and heat through for a further minutes before serving in a bowl top with fresh corriander.

CHICKEN NOODLE SOUP

I love this thai noodle different from the chinese version. The diferent is the ingredient,it has lemongrass and kaffir lime leaves flavor.

CHICKEN NOODLE SOUP
serve 4

Ingredients;
1 tbsp sesame oil,or chilli oil
2 garlic,chopped
2 spring onion,trimmed and sliced
1 chinese leek,trim and finely sliced
1 tbsp grated fresh ginger
1 fresh red chilli,deseeded and finely chopped
350g skinless boneless chicken,cut into strips
900 ml chicken stock
2 tbsp rice wine
1 tbsp chopped lemongrass
6 kaffir lime leaves,finely shreded
200g fine egg noodles
salt and pepper

method;
1.heat the oil in a wok,add the garlic and cook over a mediumheat,stirring for 4 minute,then add the spring onion,leek,ginger and chilliand cook,stiring for a further 3 minutes.add the chicken stock and rice wine,bring toa boil and simmer for 20 minutes.stir in the lemongrass and kaffir lime leaves.
2.bring a separate saucepan of water to the boil and addthe noodles.cook for 3 minute drain well,then add to the soup. season to taste with salt and pepper.cook for a further 2 minutes.remove from heat,ladle into individual warme bowls and serve hot.

BRAISED CHICKEN FEET,MUSHROOM NOODLE

There are two way to cook the chicken feet.First deep fried the chicken in hot oil till slightly brown,dish out,soak in water to get rid of the oil and another simple way,blanch the chicken feet in hot boiling water,
drain .put in a pot of water enought to cover the chicken feet,add in seasoning and braised till the chicken feet,was very soft and gelatinzed and the sauce was so rich that goes so well with noodles or rice.I used the blanced chicken feet to cook.the deep fresh method;,be careful when deep frying,the oil will splatter all over the stove.when the oil is hot,make sure the chicken is pat dry,add in and cover it cook,till the skin is slightly brown,off the heat wait for a few minute then open the cover lid.dish out.You can buy the ready deep fried chicken feet in the market.I perfer the blanced method.

BRAISED CHICKEN FEET , MUSHROOM NOODLE

Ingredients;
4 small bundle noodles/wanton noodles
200g mustard green,clean
16 chicken feet
16 mushroom soaked till soft drain

Ingredients A;
10 pip garlic
3 slice ginger
1 star anise
2 cm cinnamon stick

Seasoning ( mixed)
4 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
750ml water
1 tsp sugar
1 tsp sesame oil

Method;
1.cooking the chicken feet : bring half a pot of water to boil,add chicken feet and blanch for 3 minutes.dish out and drain,pat dry, heat up oil for deep frying until hot,add half amount of chicken feet,cover and deep fry
until slightly brown.Dish up chicken fee and immerse in cold water.Repeat the other half amount of chicken feet the same way.(soak fried chicken feet in water for an hour before cooking) .
2.heat up 2 tbsp oil,add A and stir fry until aromatic.Add mushroom,chicken feet and stir to mix ,pour in seasoning,cover and bring to a boil,lower heat,simmer for 45 -1 hour until the chicken feet ,mushroom is soft and gravy thicken.adjust according to your taste for saltiness.
3.To serve; Bring half a pot of water to boil,add in mustard green and blanch for a minute until cooked.Dish and drain.loosen the wanton noodles ( one by one),put into boiling water and stir for 1 minutes until cooked.dish and rinse in cold water,dip in boiling water again for 1 second.dish  and put onto serving plate arrange braised chicken feet,mushroom and mustard green  on top ,spoon some gravy over noodles.serve.with any chilli sauce you perfer.
Note; In a bowl,I add 3tbsp chicken feet gravy ,2 tbsp chilli sauce,1 tsp sesame oil,1 dark vinegar,use a spoon to stir well add in one bundle cooked noodle and toss lightly.put on to a serving plate,garnish with cooked chicken feet,mushroom and mustard green

HANDMADE SPINACH NOODLE

At the whole saler market,I saw the spinach vegetables,I bought slightly more than 100g to make this noodle.
The recipes use only 100g, I use all the spinach that I bought.

HANDMADE SPINACH NOODLE

Ingredients;
100 spinach vegetables
100g water ( I use 80g of water)
1/2 tsp salt
300g plain flour

method;
1.wash the spinach.Blend well in a blender with water.Strain the spinach to get pure spinach juice.
2.Add 1/2 tsp salt into plain flour.
3.gradually add in spinach juice and combine the flour mixture with chopsticks.
4.knead the dough until well combined.Put it into a bowl.Cover and rest for 30 minutes.resting the dough gives softer structure.
5.dust a work surface with some plain flour.put the dough onto floured surface.Roll the dough flat with a rolling pin.dust the top of the dough with some plain flour.Fold the end of the douh over in a tri-fold.
6.Use a knife to cut the dough into equal sizes noodles according to your preference or to use the pasta machine.Loosen the noolde and ready to cook.
Note; you need to knead the dough of noodle until the texture becomes hard,so that the noodles will taste springy after cooking.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Asian noodles are eaten hot and cold, and are used in soups.sauce,stir fries and other asian dishes.
Easily available fresh and dried in asian market.Today i cook this loh mee/baised noodle eaten with the deep fried crispy prawns fritterIt was delicious taking a small pcs of the prawns fritter ,dip into the sauce,let the prawn fritter to absord the sauce.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Ingredients;
300g cooked yellow noodle
100g bean sprout
100g kangkong (water spinach)
2 tbsp minced garlic
100g sweet potatoes starch (mix with 150ml water)
some pieces deep fried prawn,cut into smaller pieces
300g pork belly

Soup ingredients;
1 1/2 litres water
2tbsp premium dark soy sauce
2 tbsp vinegar
1tsp salt
1 small cinnamon stick
4 tbsp light soy sauce
1 star anise
8 cloves garlic
3 tbsp sugar
Topping ;a tbsp black vinegar,some minced garlic

Method;
1.scald the pork belly in a pot of boiling water,drain and discard the water.
2.put soup ingredients all in the pot of water bring to a boil, add pork belly in and braise over low heat for an hour until cooked and soft.take out the pork belly once,it cook,keep aside to cool.reserve the pork belly gravy.Slice the pork belly when cool,keep aside
4.Add 600ml water to the pork belly gravy,bring to a boil,add salt to taste,slowly pour in sweet potato
starch solution to thicken the gravy.
5.in a pot of boiling water,scalded the yellow noodle,bean sprouts,kangkong vegetables each separately,drain on the colandar.
6.divided the noodle in three bowl,add a big scoop of the thicken gravy,lightly toss. Top with a few slice of braised pork belly,some bean sprouts and kangkong vegetable and a pieces crispy prawn fritter cut to smaller pieces,Add a tbsp of black vinegar,and 1 tsp minced garlic.when you eat,toss wll and eat it while warm. Add more crispy prawn  to your soup.is delicious.

PRAWN NOODLE

Winding up strands of noodle with your chopsticks and sluring them down.yummy.if you want more prawn flavour,like mine,reserve the shell,fry in dry wok till pink colour over medium heat and simmer in the water/soup for an extra 20 minutes.

PRAWN NOODLE

Ingredients;
300g noodle of your choice
100g mustard green/sawi
200g prawn (wash,drain shelled,leave the tail in intact reserve the shell)
3 shitake mushroom (soaked in hot water till soft,cut into  2-3 strip)

Soup Base.
1,5 liter water
1 tbsp fish sauce
1 tsp salt
1 tsp chicken granules
for garnish ; fried crispy shallot


Method;
1.heat a pot of water to a boil,meanwhile in another stove,heat a wok,add in the shelled of the prawn
 ,bring to a boil,reduce low heat and simmer for 20 minutes..
2.season to taste and add in the noodle to cook till soft,your perfer how soft your noodle is.Add in the prawns and sawi vegetables for a minute or two.,off heat
3.arrange the noodle in a bowl,top with mushroom and serve,
Note; for the mushroom,heat a wok,1 tbsp of oil,add in the mushroom to stir fry,add dash of fish sauce , 5 tbsp of water  and simmer till the mushroom gravy is dry.dish .

DRIED NOODLES

Simple homecook noodles,use pork lard taste much delicious .Have to cooked the chilli paste first or make a day earlier. Add any seafood to your liking. Everyone in malaysia grows up with eating noodles at any time of the day,for breakfast,lunch or dinner. It a comfort food and delicious.

DRIED NOODLES

Ingredients;for the chilli paste
16 dried chillis (soaked in hot water till soft)
6 shallot
1 tbsp dried shrimp (soaked in water for 1 min)
1 cm belacan/shrimp paste
2 clove garlic
1/2 tsp sugar ( optional)

Cooking the chilli paste ;
cut the dried chillies to small pcs,roughly sliced the shallot,garlic,belacan or shrimp paste,sugar all into blender to blend to a fine paste.( add a tbsp of water to easy blendder).Heat a wok with a few tbsp oil,add in the paste to stir fry till the oil appear on the surface and cook. put aside for later use.

Ingredients;
200 yellow noodle or homemade noodles
2 pieces dried mushroom,soaked in hot water till soft,drain,squeeze out the water
2 stalk sawi(mustard green ,cut into 2 section)
100g lean pork , wash drain sliced thinly ,marinade with pinch of salt and some cornflour

Seasoning sauce;
1 tbsp dark soy sauce
1/2 tsp light soy sauce
1 tbsp cooked chilli paste
1 tbsp black vinegar
1/2 tbsp shallot oil or pork lard
a drop of sesame oil (optional)

Method;
in a dry wok,add a tbsp of oil,put in the mushroom to stir fry,add a / two drop of fish sauce to fry till
the mushroom absorbed the sauce and fragrant,off the heat. Bring a pot of water to boil,add in the noodle to cooked till soft,not mushy.drain it put aside. Put in the sawi vegetables to a quick blanch,drain,put aside. put in the marinade pork to a quick cook,drain put aside. Take a bigger bowl,put all the seasoning,mix well with a spoon and add in the noodle , give a quick toss with the
seasoning till well mixed. Arrange the noodle on a plate,place some sawi, mushroom,boiled meat on top and serve.

COCONUT NOODLE SALAD

Another thai dish, I saw this recipes from sbs thai food blog ,something different that i do not know that the rice noodle can be make into a cold dish .I decide to make it.When my husband came back,he was hungry,I told him to try this rice noodle ,he was undecided to eat or not.I make a small portion for him to try.later he asks for another plate.Well,he reply ,not bad.Quite nice taste all the ingrdients blend well together.

COCONUT NOODLE SALAD

Ingredients;
600g fresh thin rice noodle(kway teow)
600g or 1/2 pineapple,peeled,cut into thin baton
175g ginger,peeled ,shredded ( I use young ginger)
50g (1/2 cup) dried shrimp,coarsely chop
2 garlic clove,thinly sliced ( or more)
200ml thick coconut milk
some thinly bird'e eye chillies 9chilli padi) to serve

Chilli sauce;
220g castor sugar
100ml fish sauce
250ml water
2 1/2 tbsp lime juice
4 bird's eye chilli finely chop ( I use more)

Method;
To make the chilli sauce,combine castor sugar,chop chillies,fish sauce,water in a small saucepan over medium high heat,slowly bring to a boil,stirring to dissolve sugar.cook for 5 minutes or until slightly reduced.cool in room temperature,then stir in the lime juice and set aside.

Divide noodle 4 serving bowl,arrange pineapple baton,shredded ginger,shrimp and garlic on top of the noodles.drizzle over chilli syrup and coconut cream,then serve,scattered with chop chillies.
toss and mix well with fork and spoon or chopsticks before eating.

STIR FRY NOODLE

Rice noodles have little flavour on its own.But they have a wonderful ability to take on the flavor of
other ingredients. I have  1/2 kg packet of this fresh rice noodle and is more than enough for two person.Use any seafood and meat of your like.Don't wash the fresh rice noodle.

STIR FRY RICE NOODLE

Ingredients;
1/2 kg fresh rice noodle /kway teow
200g meat fillet sliced into thin strip
1 pcs fish cake,sliced into thin strip
2 stalk sawi /green mustard,wash cut into 2 section
6 shallot,peel and minced
6 clove garlic,peel and minced
2 tbsp dark soy sauce / add more for darker colour
2 red chilli,sliced thinly (optional)
2 tbsp fish sauce
1/2 tsp salt
a pinch of msg or sugar

Method;
.Heat wok with 4 tbsp of oil,when the oil,is slighty hot,add in the garlic,shallot,fry till fragrant and slighty brown,add in the meat,fish cake and stir fry till light brown,add in the rice noodle,dark soy sauce and stir fry till the rice noodle are slightly brown and season with fish sauce,salt and msg and stir fry for a minutes lastly add in the vegetables and slice chilli toss over the heat, 3-4 minutes until completely heat through.
 Note; remember the wok surface greased with the hot oil ,so when you fry it won't stick to the wok.keep stirring and scrape the bottom of the wok time from time.Using medium heat to cook.

XING HUA MEE SUA

My friend who is a heng hua origin,she gave me a big packet of hand make mee sua , when I when over to visit her,an old friend ,is kind of her.Usually she get her relative to bought this home make mee sua in another states,at one goes,she bought quite a lot ( pack) to store it.she cook quite often and
she told me, it kept longer the noodle taste much better. To be honest ,I love this noodle and cook quite a few time.

XING HUA MEE SUA

Ingredients;
2 bundle mee sua ( the noodle itself is bit of salty)
3 stalk of sawi (mustard green) clean cut into 2 section
2 egg,fried into omelette and cut into thin strip
a small bowl of the toasted peanut
1 Chicken breast fillet
1 pcs of dried seaweed
some onion oil
some fried crispy slice shallot for topping

Method;
1.In a pot of water,bring to a boil,add the chicken fillet and boil till cook,dish out,when cool,shredded the chicken meat,set aside. Throw in the sawi vegetable ,quick blanch,dish out,set aside.
2.slightly beaten the 2 egg in a bowl,add in the cornflour water (1 tbsp cornflour mix with 1 tbsp water mix well ) and mix well combined.fry egg into omelette and cut into thin strip,set aside.
3.In a clean ,dry wok,,when the wok is warm use medium low heat,take a pieces of dried seaweed,put into the wok,use your hand to press the seaweed against the hot wok,twist the seaweed in different direction till is crispy for a few minutes,bring out the seaweed flavor. Tear the seaweed in small pieces,set aside. ( if possible,buy the origin xing hua seaweed,the seaweed taste bit of salty and crispy and comed in a compressed ball ) It hard to find it.I use the normal unsalted seaweed.
4.In a clean dry wok,using medium low heat,throw the peanut,and dry fry till is cooked,slightly brown,dish ,set aside.
5.In a big pot of water (just enough water to cover the mee sua,if too much water,the mee sua  will turn too blanched) Bring the water to a boil,before adding in the pot of hot water,give the mee sua noddle a quick rinse in the running tap water,and add in the pot of boiling water to cook.Do not overcook the mee sua noodle and they get cooked really fast.cook for a minutes. strain and pour a few tbsp of oil  onion over the noodle and toss to ensure they don't stick together in clumps.
6.In a serving plate,put in the cooked mee sua noodle,sprinlke over with fried toasted peanut,omelette strip,shredded chicken meat and blanched sawi vegetables.serve immediately.
Note;peel the shallot,sliced thinly,in a hot wok,add 1/2 rice bowl of cooking oil ,fries the onion till crispy and light brown,dish out,set aside.reserved the oil for the noodle toosing.

SPRINGY NOODLE

Traditional hand make pull noodles.First time making this,the recipes is from my sister in law.Is called springy noodle and is fun when you take a strand of the noddle and slowly pulled,stretched the noodle how thin you wanted the noodle to be.

SPRINGY NOODLE

Ingredients;
300g plain flour
1 egg,beaten ( optional)
1 tsp salt
120-150 ml water
some cooking oil

Method;
In a mixing bowl,add in the flour,salt mix well combines,add in the beaten egg and water,slowly mix together and knead to a soft dough if,too dry add little water to it.Knead to a non stick soft dough. rest for an hour.Take a small portion of the dough,your hand greased with cooking oil,must be oily enough ,use both hand to roll into a thin round rope and put onto a flat big plate.the length of the noodle does not matter. when finished making the dough into strand of noodle.rest for an hour or two.
In a big pot of water,bring to a boil,lower heat to medium,take a strand of the noodle,slowly pull and stretched the noodle into thin strand into the pot of boiling water,use chopsticks to stir for a while,when noodle is cooked (3 to 5 minute),take out and strain it.Ready to use the noodle .Can be tossed with dry paste ingredients,cook in soup or stir fry it.
note; if using dry hand to roll the noodle to strand ,deep the noodle into a bowl of cooking oil

FRIED MEE TAI MAK

The noodles may be stired fried,scalded and add flavored with a mixture of sauces,cooked in soup,it can be served for breakfast,lunch or dinner.The noodles name lao shu fen -it short about 5cm long and 5mm in diameter.it has a white semi transparent colour. In zhao chou it called Mee tai  mak.
The dried fish is called flatfish /ti poh for garnishing . peel the dried fish meat ,discard the bone and skin and deep fry till crisp and crushed it finely.

FRIED MEE TAI MAK /LAO SHU FEN

Ingredients;
4 tbsp oil
2 cloves garlic,chopped
300g minced pork
40g dried mushroom,soaked and diced
200g shrimp meat,diced
600g mee tai mak (short rice noodles with tapered end)
2 tbsp fish sauce
70g frozen peas,thawed
50g spring onion,diced
some crispy dried flat fish/ ti poh for garnishing
some white pepper powder (to taste)

Method;
1.Heat oil and saute garlic and minced pork for a minute.Add in mushrooms and cook briefly. stir in
   minced pork for a minute. Add in mushrooms and cook briefly. stir in shrimp meat and when
   almost cooked,add in fish sauce.
2.Cook noodles for another two minutes before adding in green peas,spring onio and cook for another
    minutes.
3.transfer to serving plate,sprinkle crispy flat fish pieces and dash of pepper before serving.

NOODLE FRIED WITH WATER SPINACH

I bought the noodle that does not taste too salty or strong alkaline smell.When frying the noodle do not add in any salt cos the noodle itself contain salt.I used dried shrimp to fry this noodle and water spinach. You can use fresh shrimp


NOODLE FRIED WITH WATER SPINACH


Ingredients;
1/2 kg noodle
50g dried shrimp (soaked)
pork belly 100g ( sliced into thin strip)
1/2 tbsp black soy sauce
1/2 tsp msg or sugar
6 cloves garlic ( minced)
1 handful of water spinach /kangkong
3 tbsp oil

Method;
Heat a wok,add in the oil when hot,add in the garlic stir fry till fragrant,add in dried
 shrimp fry for a min,put in sliced pork belly give a quick stir fry.Add in the noodle,1/2 tbsp black soy ,msg and continue to fry till well combined and lastly add in the water spinach and fry till the water spinach is soft ,off the heat,serve.

SPICY FRIED NOODLE

Use whatever seafood is available for this delicious fried instant noodle dish.

SPICY FRIED NOODLE

Ingredients;
1 packet instant noodle
Adequate seafood ( diced)
40g shredded onion
60g bean sprout
10g slice chilli padi
20g shredded shallot
20g chopped garlic
1 egg

seasoning
50g stock
1 tsp szechuan broad bean chilli sauce
1 tsp chilli powder
1/2 tsp blended szechuan peppercorn
1/2 tbsp oyster sauce
1/2 tsp salt
1 tbsp light soy sauce

Method;
1 .Poach the instant noodle in boiling water until soft ( but not too soft)
2.Heat a wok with some oil,add onion,garlic,shallot  fry till fragrant,add in the egg to stir evenly.
3.add in the noodle,remaining ingedients and seasoning,stir fry together.
4.Add in stock last and stir fry till the stock is dried.serve.

PENANG LAKSA

 

Penang famous for this peranakan penang laksa , It sourish taste cover up the fishy smell.My hubby and youngest  son,both of them love this noodle.

PENANG LAKSA

1 packet rice vermicelli (thick round one)

1 kg ikan kembong

3 cloves garlic *

1 tbsp shrimp paste (belacan*

30 dried chillies*

2 cm pieces of fresh turmeric*

6 stalk lemongrass*

300g shallot*

1.5 litre water

8 pcs.assam gelugor (dried tamarind pieces)

30g of daun kesum

1 stalk bunga kantan

5 tbsp sugar

3 tsp salt

6 tbsp black sticky shrimp paste (hei koe)

Method

1.Put the * ingredients to blend to paste.In a pot of water,put in dried assam gelugor,sugar and salt

bunga kantan,bring to a boil for about 8 minutes.

2.Add fish and when the fish is cooked,remove the fish from pot and flake it.

3.Return the cooked flake meat to the gravy and boil again using low heat to cook.

4.Add the black sticky shrimp paste and the daun kesum,boil for another 5 minutes.

5.Serve with noodle and garnish the following ingredients.

 Garnishing penang laksa

1 ripe pineapple,diced

1 cucumber,peel and shredded

3 onion,diced

7 green chilli,7 red chillis ,sliced

some mint leaves

To serve;

.Put scalded noodle in serving bowl,pour gravy and garnish with a little of each of the ingredients.

Note;adjust the salt and sugar according to your taste.the packet of noodle have to soak in water for 4 hour and 2 hourt water in hot boiling water ,drain. I bought a packet of this noodle do not have the instruction on the back of packet.Some do have.

HANDMADE PLAIN NOODLE

 

Chinese noddles are essential ingredients and staple in chinese cuisineThere is great variety of chinese noodles,which vary according to their region of preparation,ingredients,shape.or width,and manner of preparation .The flour are divided into high protein,medium and low protein flour. It is 

recommended to use high protein flour for making this noodle,because it contains higher proteins 

and with stronger gluten effects.

HANDMADE PLAIN NOODLE

Ingredients;

130g water

300g plain flour

Method;

1.Put plain flour in a basin.gradually pour in some water and stir well,repeat this step for a few times

until water is used up and the mixture becomes pieces.Use your hand to knead the dough until well combined.

2.Put dough into a bowl.Cover the dough and rest for 30 minutes.Knead the dough again and cover It. resting the dough gives a softer structure.

3.Divide the dough into 2 portions.shape into 2 balls.

4.Dust a work surface with plain flour and put the doughflat with a rolling pin.Dust the top with plain flour to prevent it from sticking together.

5.Fold the end dough over in a tri-fold to form a 7cm to 8cm strip,and then cut into  2cm to 3cm strips.loosen the noodle with some flour,ready to cook. (or use a pasta machine to cut the noodle)

FRIED MEE SUA

On my parent birthday,every year we celebrated theirs birthday at the restaurants and this fried mee sua is a
must and always the first  dishes serve on the table.last year is the last,there will be no more in future.both of them just passed away two month ago.

FRIED MEE SUA

Ingredients;
250g mee sua
1/2 tbsp chopped garlic
100g fresh prawn
100g sliced pork
100g fresh squid
2 egg
3 cup of oil for deep frying
seasoning;
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp sesame oil ,dash of pepper powder
1 stalk spring onion
100g bean sprouts
1 red chilled seeded,shredded
Method:
Heat up oil for deep frying,deep fry mee sua until golden brown.Dish and drain.
bring a pot of water to boil,add in mee sua and blanch until soft.Off  the heat,dish and drain.
Heat up 2 tbsp oil and saute chopped garlic until aromatic,cracks in eggs and stir well.
Add in the remaining ingredients,seasoning and stir fry until cooked.
Add  in mee sua,bean sprouts,shredded chilli and stir fry until well combined.