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Sunday, 13 January 2013

Yau Yee Mai Fan-Sotong Meehoon

This is another famous breakfast in Seremban.Even it not popular as beef noodle but when you come to Seremban and ask beside beef noodle what other popular noodle in Seremban,sure they'll will say Yau Yee Mai Fan and also Hakka Mee.
This is a pan-fry meehoon with thick gravy.The meehoon pan-fry until it golden brown and a bit crispy,then pour in hot thick fragrant.
It a easy to make you can make it at home.No need come to Seremban you can only have this wonder meehoon.

Recipe source : Lily's Wai Sek Hong

1 packet meehoon - soak in water and drained dry
1 piece of sotong ( brown colour )-soak in water for awhile and remove the skin
500g pork belly
10 cloves garlic
some mustard (choi sum/sawi)
some oil(for frying meehon and pork belly)
1 tsp of 5 spiced powder
1 tsp white pepper
2 tbsp soya sauce
2 tbsp Hua Tiau wine
8 cups Homemade Pork stock
1/2 cup cornflour mix with 1/2 cup water
Marinate the pork belly with seasonings.
I using my pressure cooker to cook this dish.You also can use wok.
Heat up some oil in the pressure cooker/wok and then fry the pork belly until brown.

Then put in the whole garlic and pork stock,cook in High Pressure for 10 min.
After that release the pressure and check the pork belly for tenderness.
Then take out the pork belly and let it cool down before cut.

Turn the Pressure Cooker on Stir-fry method and let the stock to boil again and add in salt or light soy sauce for taste.
Then thicken gravy with cornflour mixture and let the gravy to boil again.
Turn the Pressure Cooker to Keep Warm method.
Bring a pot of water to boil and blanch the sotong and choi sum/sawi.
Slice the sotong and put aside.
Using a wok and heat up some oil.
Put in the meehoon into the hot wok and fry it in one side until light golden brown.Then turn over and add some oil and fry another side.
Remove and keep warm.

To serve:
Place some maifun on a plate, top with cooker sotong,pork belly and choi sum/sawi.
Pour in the gravy and serve.
I am submitting this post to Malaysia Food Fest, Negeri Sembilan month,
hosted by Hody Loh of Cook 4 you & me

Thursday, 3 January 2013

Siew Pau-Roasted Bun

Seremban,my lovely town.See Seremban I can sure everyone got one thing in mind...SEREMBAN SIEW PAU.
Siew pau is a roasted bun with pork or chicken filling.The skin is crispy and fragrant with sweet and salty filling.If you come to Seremban but didn't bring back Siew Pau,you will regret.Hahaha...........

As I know many recipe in Internet,they'll put green peas.But Seremban version is don't have green peas.For me I like Seremban version,that without green peas.Hope you will like my version.

Recipe source : Catherine Chia
Pastry method source : My Kitchen Snippets

( A )
200g flour
60g butter-I use salted butter
25g sugar
120ml water

( B )
160g flour
100g shortening

  • Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).
  • Mix well pastry (B),knead to a dough (B).
  • Leave dough (A) and (B) for 30 min.
  • Divide the both dough into 20 equal pieces.
  • Wrap the dough (B) into dough (A) and flatten it.
  • Roll the dough into long flat piece and roll it up like swiss roll.
  • Put the dough 90 deg and roll into flat again and roll up like swiss roll again.
  • Put it in fridge for 30 min. ( update on 4/1/2013)
  • Then press dough with palm and lightly roll out into a circle.
  • Place 1tbsp filling on the dough.
  • Wrap and pleat into pau shape.
  • Brush some egg fluid on surface.Put some sesame seed on top.
  • Bake for 20-25 min at 180'C.
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

1tsp salt
1tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
1/2tsp white pepper
pinch of five spice powder
some water

1/2 tbsp corn starch
1tbsp water

  • Heap up some oil,saute onion till fragrant.
  • Add in the meat and fry for a while.
  • Add in seasoning and some water.
  • Fry until a bit dry up.
  • Add in gravy.
  • Turn off the heat and remove.
  • Leave to cool.

Step by step picture.

I am submitting this post to Malaysia Food Fest ,Negeri Sembilan month,
Host by Hody Loh of Cook 4 you & me

Wednesday, 2 January 2013

Ikan Keli Masak Lemak Cili Api

This is my 1st dish for MFF Negeri Sembilan month.This is one of the way cook Masak Lemak Cili Api.I used smoked Catfish (Ikan Keli Salai).You can smoke the fish at home.It very easy.It just like BBQ.

This how I smoke my fish.Wash and drain the fish.Catfish a bit hard to wash because the skin very smooth and got thing like gum.You can use salt to wash out the gum.After grill the gum will gone.Don't worry about it.Then grill it on charcoal.That easy.If you don't want use fish,you also can use chicken,duck or bird to cook this Masak Lemak Cili Api.Same method to grill the meat.If you are vegetarian you can use oyster mushroom or cassava shoots.It taste good also.

Here is the recipe :

Recipe source : Book of Citra Rasa Malaysia-Negeri Sembilan by Chef Masnah

( A )
5 smoked catfish (ikan keli salai)
3 cups coconut milk ( santan )
1 stalk lemongrass ( serai )
16 averrhoa bilimbi ( belimbing buluh
salt and sugar for taste

( B )
15-20 chili api
2 shallots
1 inch turmeric

  1. Add in blended ingredients and coconut milk into heated wok.Then stir until it boil.
  2. Then add in lemongrass and averrhoa bilimbi ( belimbing buluh ).Stir until boil.
  3. After boil add in the fish.Then add in salt and sugar.Taste it.
  4. Let it boil awhile or until the fish is cooked.
  5. Turn off the hear and serve it hot with a bowl of hot rice.
averrhoa bilimbi ( belimbing buluh)
source : Dess Dahasry
I am submitting this post to Malaysia Food Fest,Negeri Sembilan month,
Hosted by Hody Loh of Cook 4 you & me

Tuesday, 1 January 2013

Negeri Sembilan Malaysia Food Fest

This month is my turn to host for Malaysia Food Fest. Last month was Pahang and please visit Wendy's blog for the round up.
I was born and raised in Seremban,Negeri Sembilan and now living in Seremban too.Seremban is capital of Negeri Sembilan.

source : Wikipedia

Negeri Sembilan was settled between the 15th and 16th century by Minangkabau migrants from Sumatra.The Minangkabau brought along with them rich cultural heritage which is still preserved and practised today as the fascinating ' Adat Pepatih',a matrilineal system of inheritance and administration that is unique to the state. That means, inheritance goes to the daughters :)

The name Minangkabau is thought to be a conjunction of two words, minang ("victorious") and kabau ("buffalo"). There is a legend that the name is derived from a territorial dispute between the Minangkabau and a neighbouring prince. To avoid a battle, the local people proposed a fight to the death between two water buffalo to settle the dispute. The prince agreed and produced the largest, meanest, most aggressive buffalo. The Minangkabau produced a hungry baby buffalo with its small horns ground to be as sharp as knives. Seeing the adult buffalo across the field, the baby ran forward, hoping for milk. The big buffalo saw no threat in the baby buffalo and paid no attention to it, looking around for a worthy opponent. But when the baby thrust his head under the big bull's belly, looking for an udder, the sharpened horns punctured and killed the bull, and the Minangkabau won the contest and the dispute.That is why the houses and buildings in Negeri Sembilan often has a special roof that looks like the horns of the buffalo.

When we talk about the food in this state, traditional Negeri Sembilan food is famous for being fiery hot and spicy. They use alot of santan (coconut milk) and chilli in cooking. Methods of cooking like Masak Lemak Cili Api and Rendang are typical Minang cuisine and they are cooked with a liberal use of with chili and coconut.


It literally translates as "Cooked in coconut milk and bird's eye chilli. This is one of the signature dishes of the Minang cuisine. You can use chicken,seafood,mushroom,vegetable, eggs, fish, or even sardines to cook masak lemak cili api.
It's a very versatile cooking style.

Ayam Masak Lemak Cili Api.
source :

Masak Lemak Cili Padi Pucuk Ubi.

Cendawan Masak Lemak Cili Api.

Sardin Masak Lemak Pucuk Ubi

Daging Salai Masak Lemak Cili Api
source : Sky Of Love

Ikan Keli Salai Masak Lemak Cili Api
source :


Negeri Sembilan also has many types of Rendang. Rendang cooked in typical Minang style does not use spices but with aromatics like ginger, galangal, lemongrass and lots of coconut .
I'm sure most of you will be familiar with beef rendang and chicken rendang, but in Negeri Sembilan, almost anything can be made into rendang and that includes ferns and shoots of plants that is normally not used in cuisine of other states.

Beef Rendang Minang style

Duck Rendang With Daun Puding

Chicken Rendang with Daun Puding
source : Kerulls

Daun Puding/Daun Wungu
This is how Daun Puding look like.Negeri Sembilan people like to use it to cook Rendang Daun Puding.
The picture below is rendang made with the shoots of the cassava (ubi kayu) plant.
Cassava Shoots Rendang
source : My kitchen

Cassava Shoots

This is another popular Rendang dish.Rendang Maman is the signature dish of Gemencheh town for all festivals and celebration.Maman leaf can be found easily in Gemencheh,Negeri Sembilan.This leaf is a bit bitter in taste.When you cook this rendang, you can not stir it often. If not the rendang will become bitter. Maman is consumed in the northern states as well, usually pickled and not in this manner.
Gulai Maman/Rendang Maman.
Daun Maman.
source : Mak Ngah Pora


You will thinking what is Salai?Salai mean smoked.
Negeri Sembilan people like to smoke chicken,bird,duck, beef or fish  to cook Rendang and Masak Lemak Cili Api. The smoked meat gives the Rendang and Masak Lemak Cili Api a smoky taste and makes it more fragrant. One can easily find smoked meat sold at the road side on the way to Bahau.You will see the smoked chicken,duck or bird hanging at the small stall.
source :

Say about Seremban, I think everyone will think about Seremban Siew Pau( Fu Yong Siew Pau ).Siew pau is a baked bun with pork or chicken filling. The difference is that the meat filling is flossed, instead of cut into cubes.This snack is a very famous and a must buy as a gift when visit Seremban.

source : Kwong Fei's Blog 

Beside Seremban Siew Pau, Seremban is also famous for 3 noodles, namely Seremban Beef noodles, Hakka Mee and  Noodle and Cuttlefish Meehoon ( Yau Yu Mai Fan ).

These 3 famous noodles stall is located at Pasar Besar Seremban ( Wet Market ).So if you don't take beef ,you also can try the another 2 noodles. Seremban Wet Market can be said as a famous place to have breakfast.

Seremban Wet Market
Seremban Hakka Mee

source :
Seremban Beef Noodle

Mee Hoon Sotong (cuttlefish rice vermicelli)
source : my tummy n'l

Here are some recipe links for reference :

Ayam Masak Lemak Cili Api Negeri Sembilan
Rendang Daging Negeri Sembilan
Rendang Maman
Rendang Sotong
Cuttlefish Meehoon (Yau Yu Mai Fan)
Hakka Mee
Seremban Beef Noodles
Siew Pau

How to join :
  1. Who can join?Anyone can join.
  2. Prepare a dish (sweet or savoury) from Negeri Sembilan.Then take a picture of the food you have cook.Please read FAQ on what make the dish localized dish.
  3. Provide a recipe that is credited (from books,internet,friends,family or maybe by your own,be specific).Submission without stating recipe source will not be accepted for all form of submission.
  4. Submit your entry latest by 31 January 2013,exept for Facebook submission.

To submit :

For Blogger
  • Prepare a dish (sweet or savoury) from Negeri Sembilan.
  • Blog about it from 1 - 31 January 2013.
  • Include this caption below your blogpost :-
* I am submitting this post to Malaysia Food Fest (link to MFF link), Negeri Sembilan month hosted by Hody of Cook 4 you & me(link back to this post)*

Sending the following information to this email address ( with email subject as 'MFF Negeri Sembilan'

Blog name:
Name of dish:
Url of post:
Picture:(URL or attachment that is lesser that 500k)

For Facebook
  • Like this Facebook Page.
  • Prepare a dish (sweet or savoury) from Negeri Sembilan.
  • Take a picture of the dish and upload into Facebook ( this month FB page link)
  • Provide recipe with picture.
Blogger can post old recipe on Facebook,if you have cook and post Negeri Sembilan dish before in your blog.
For a pictorial guide on how to submit via Facebook,please click here.

For non Facebook user or Blogger.
  • Email your dish picture with recipe and your name to latest 31 January 2013 by 11.59pm ( Malaysia time)
A round up will be done on 1 February 2013.Facebook entries are not included in the round up.