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.

DEEP FRIED BEANCURD

Deep fried beancurd is a easy and simple dish.You can use self raising flour,no need to add baking powder and cornstarch flour.for dipping sauce,use sweet and sour sauce.

DEEP FRIED BEANCURD

Ingredients;
4 pieces soft and firm beancurd (tau kwa)

batter ingredients;
1 up plain flour
3 tbsp cornflour
1 1/2 tsp baking powder
1/2 cup + 1 tbsp water
2 tbsp cooking oil

dipping sauce;
sweet soy sauce

methoid;
1.sieve flour,cornstarch and baking powder. Add water,stir well.cover with wet cloth for 20 minutes,stir in hot oil,stir to form batter consistency.
2.Rinse beancurd.soak for 10 mniutes in 1 tsp salt and 1 cup boiled water.drain and wipe dry.each cut into 5 small pieces.
3.dip each pieces of beancurd in batter onsistency.Deep fry until golden brown.drain well and dish up.serve hot with dipping sauce.

COCONUT CAKES WITH PALM SUGAR SYRUP

I love this sweet snack with gula melaka syrup. A indonesia snack,I do not the malay name. Easy and
use simple ingredients to make this nice snack.Use a good gula melaka to cook the syrup.

COCONUT CAKES WITH PALM SUGAR SYRUP

Ingredients;
200g freshly grated coconut
1/2 tsp salt

Dough ingedients;
200g white glutinous rice flour
5 tbsp tapioca flour
1/4 tsp salt
100ml ml (scant 1/2 cup water) (adjust the amount of water )

Palm sugar syrup
200g palm sugar,finely chopped
5 tbsp sugar
120 ml water

Method;.
1.Mix the grated coconut and salt together and steam for 5 minutes,set aside.
2.To prepare the palm sugar syrup,place the palm sugar,sugar and water in a small pan and simmer until the mixture is slighly thick and sticky,strain into a small jug or bowl,set aside.
3.to make the dough,combine the glutinous rice flour,tapioca flour and salt in a mixing bowl.add enough water to form a soft pliable dough.If dough seems crumbly,add a few drop of water (adjust the water to make the soft pliable ,slowly adding the water little by little)
4.Pinch off some pieces of dough and roll them between your palms into thin cylinders,slice into 1 cm ( 1-1/2 inch pieces on a diagonal)
5.Bring a pot of water to a boil over medium heat working in batches,gently drop the cakes into
the boiling water .When they rise to the surfaces,let it boil for a a minutes or two,indicated that they are cooked,remove them with a slotted spoon and roll them in the steamed cool grated coconut.
6.Serve drizzled with the palm sugar syrup

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

SPICY TUNA

I bought one ikan tonggkol or tuna fish more than a kilo to  make my own tuna flakes cook in spicy
sauce.canned tuma flakes is quite costly nowaday. The filling can be used for curry puffs , I make for bread sandwich filling .

SPICY TUNA

Ingredients;
1 tbsp lime juice
200g tuna fillet
3 large chillies
5 red bird eye's eye chillies.
1 cm ginger,chopped
3 shallot
2 cloves garlic
3 tbsp oil
1 medium tomato,diced
1 pandan leaves,finely sliced
5 kaffir leaves,finely shreddeed
20-30 lemon basil leaves (daun kemangi) shredded
250 ml thick coconut milk
1/4 tsp salt
1/2 tsp sugar

To make filling;
squeeze lime juice over fish and marinate for 10 minutes before steaming over high heat for 20 minutes. When cool enough to handle,remove skin and bones.flakes finely.
2.while the fish is steaming,grind both of shillies,ginger,shallot and garlic toegether in a blender.add a little water if needed to keep the mixture turning.set aside.heat oil in wok and fry ground ingredients
and diced tomatoes over low heat until fragrant and oil separates.add the fish,shredded herb and thick coconut milk.simmer until filling is quite dry.season with salt and sugar and stir fry for a few more minutes. Transfer onto a plate to cool.ready for the sandwich filling or cury pufs filling.

DEEP FRY FISH

My mom former indonesia maid from java ,she cook this deep fry small fish dish, I was surprise that the fish soaked in all the spices ingredients for half day,when you are deep frying,it smell fragrant.
Can use any small fish you like,the longer hour you soak the fish,the flavor is much better.

DEEP FRY FISH

Ingredients;
10 kembung fish ( any small fish you like)
5 cloves garlic
11/2 tbsp corriander seeed
1 tbsp cumin seed
1 tbsp aniseed seed
2 stalk serai (white part)
1 inch fresh turmeric
2 inch galangal
some kaffir lime leaves ( this is a much)
1-2 tbsp salt (add more ,depend on how much the saltiness you like)
enough water to soak the fish

Method;
clean the fish,drain,pound all the ingredients in a mortar and pestle,including the kaffir lime leave,
corsely pound,add in 1 1/2 tbsp salt , water mix till the salt dissolved,add in the fish and let it marinate in the fridge for half a day.( just enough water to cover the fish).In a wok of hot oil,deep fry in three batches until the fish  look dry.dish out and serve with a bowl of rice.

AYAM KAPITAN

This curry is different from what I normally cook, Is a nyonya version,smell nice and fragrant. My two son give a like. Use your hand to crushed the kaffir lime leaves,to let the fragrant out.

AYAM KAPITAN


 Ingredients A
1.2 kg chicken leg ( cut in pieces)
2 pandan leaves (knotted),2 kaffir lime leaves
200 ml thick coconut milk
500ml water

Marinade
1 tsp turmeric powder
1 tsp salt
1 shallot pounded
1 tbsp cooking oil

Spices paste ;
120g shallot
4 cloves garlic
4 cm ginger
2 cm galangal
4 candlenut
2cm fresh turmeric
1 tsp belacan
5 bird's eye chillies
4 red chillies
20 dried chillies,soaked in hot water till soft
100ml water

Seasoning
1 1/2 tsp salt
1 tbsp sugar

Method;
1.seaon the chicken pieces with marinade,marinate for 1 hour in refridgerator.
2,place all the spice paste ingrdients in a food processor and blend into paste.dish out.
3.In a wok add the blended spices paste,stir fry over low heat until chill oil is separates.Add the marinated chicken,stirring constanly until combined.
4.Add water and bring to a boil,reduce to medium heat,cover and allow to simmer for 25-30 minutes
5.Put in pandan leaves,kaffir lime leaves,coconut milk and seasoning,stir well.cook for another 10 minutes or until chicken meat is tender.dish out and serve with a bowl of rice.