Penang Hokkien Mee ( Prawn Noodle )

 

It Penang month.Penang is one of my favourite state because there got a lot of delicious food.I love it so much.Never miss Asam Laksa,Rojak and Hokkien Mee.
In Seremban and Kuala Lumpur we did not call it Hokkien Mee.We call it Prawn Noodle.Here Hokkien Mee is fried yellow noodle with dark soy sauce.
I remember the 1st time I go to Penang,my sister order a Hokkien Mee and come noodle with soup.She go tell the hawker that he give wrong noodle and the hawker told her you order Hokkien Mee,right?This is Hokkien Mee lor....Then my sister told him Hokkien Mee is black colour noodle and  no soup....Then my our god-brother told her in Penang,Hokkien Mee is Prawn Noodle...Hahaha....

Ingredients
Recipe source : DIY Hawker's Noodle Cookbook by Mdm.Cheong & Mdm.Koh

300g yellow noodles (wash&scald)
200g mee hoon (soak&scald)
100g bean sprouts (wash&scald)
100g kangkung ( wash&scald then snipped)
300g pork belly
4 hard-boiled eggs

Seasoning
1/2tsp salt
50g rock sugar
1/2tsp ajinomoto (option)

Soup Ingredients
600g pork ribs
300g prawn
6 cups water

Chilli Paste Ingredients
( A )
300g dried chilli
some water
( B )
150g pork fat (diced)
15 shallots (sliced)
3tbsp chilli paste from ( A )

Garnish
some deep-fry pork fat and sauté shallot flakes

Method for chilli paste

1. Soak dried chilli with water.
2. Pour away the water and blend the dried chilli with enough water until become paste.Set aside.( You can keep the extra chilli paste in fridge for next time use.)
3. Heat some oil and deep fry pork fat to get pork oil.
4. Then remove the deep-fried pork fat.Set aside for garnish.
5. Use the pork oil to sauté slices shallots until crispy,remove the shallots flakes and set aside for garnish.
6. Use back the oil and add in the chilli paste from ( A ),stir-fry until fragrant.Dish out and set aside.

Method for soup

1. Blanched pork ribs in boiling water to remove blood,drian.
2. Pour 5 cups of water into a large pot,add in pork ribs.Simmer for 2-3 hours.
3. Then add in the pork belly,blanch for 10 min or until cooked.Remove and sliced thinly.Set aside.Continue simmer stock with low heat.
4. Blanched the prawns with remaining 1 cup water,dish out and remove the prawn's shell.Set the prawn meat aside.Keep the prawn stock and shell.
5. Heat some oil,stir-fry the prawn's shell until fragrant,add in prawn's stock.Blend until smooth,strain it to obtain prawn stock.
6. Pour the prawn stock into rib stock and boil it for a while.
7. Add in 1 tbsp. chilli paste.Mix well.

Serving

1. Place some yellow noodle and mee hoon in a large bowl.Then spread in bean sprouts,kangkung,sliced pork belly,prawn and egg.
2. Pour in soup and garnish with deep-fried pork and shallot flakes.
3. Add in some chilli paste according to own liking.
4. Serve hot.

I am submitting this post to Malaysia Food Fest, Penang month,

hosted by Alan of Travellingfoodies

Cow Dung Pile @ UFO Tarts

1 word I can say about this tarts....Yummy...It also easy to make.Within 1 hour I can make 12 pcs but we just take less then 10 min finish all 12 pcs of it.Hehehe.....
My piping not look very nice...My mother say it look very funny but once she taste it,she can't stop.She say better keep it far from her,if not she will finish all 12 pcs...Hahaha....

Here is the recipe :

Ingredients
Recipe source : WendyinKK

Tart Base

60g butter
50g sugar
1 Grade B egg
1tsp homemade vanilla extract
50g self-raising flour

Custard

1 egg yolk
1tbsp sugar
1/2tsp homemade vanilla extract
1tsp custard powder
1tsp plain flour
50g milk

Meringue

1 egg white
some salt ( very little bit )
1/4tsp cream of tartar
2tbsp sugar
few drop of vanilla

Method

1. Preheat oven at 150'C.I using small hole cake pan so can make 12pcs.If you don't have,you can you egg tart tin and it can make 10pcs.
2. For base.Beat butter and sugar until pile.Then add in egg.Beat it become like buttercream.Add in vanilla extract.Use slow speed then add in flour and last add in milk.Mix well.
3. Put about 1tbsp batter into pan.Bake in preheated oven for 15min-20min or until cooked.
4. Meanwhile,prepare the custard.MIx well all custard ingredients.Then double boil it until the custard become thick.Remember always stir it.Set aside.
5. For meringue.Beat egg white,salt and cream of tartar until soft peak.Then add in sugar,beat until stiff.Add in vanilla and give a light beating.
6. When the base is done.Pipe the meringue round,about 3 layer.Make sure the center is empty.Then pipe in the custard on the center and pipe the meringue to cover the custard.
7. Grill it upper heat for about 2min-5min or until browned.
8. Serve warm.

In Wendy blog,she have post a video about this tart and how to make.Watch here.

I am submitting this post to Malaysia Food Fest ,Sabah month hosted by Mary of Pepper's Love

Asam Pedas Ikan Pari Johor

I think so long what I want to cook for this month MFF.I planning to bake Ogura Cake but failed.So I change my mind.Then I search on Facebook then I saw Alan Goh post.It look good.I think it will taste good.It really taste good.
One word about this dish......YUMMY....I ate 2 bowl of rice with this dish only.Hot and sour.

Here is the recipe :

Ingredients
Recipe source : Travellingfoodies

500g ikan pari
1 bunga kantan-halved
2-3 branches of daun kesum (some call it laksa leaf)
3 stalks of lemongrass (serai)-slightly crushed
some lady's finger
2 tomatoes - quartered
4 slices of asam keping
some cooking oil
sugar and salt for taste


Rempah ( Blend it together )
10 dried chillies,remove the seed and soaked to soften
1 medium red onion
2 cloves garlic
1 inch of ginger and turmeric
some belacan powder

Method

1. Heat up some cooking oil.Saute the rempah paste over medium heat until oil begins to separate (pecah minyak)
2. Add in the lemongrass,bunga kantan,asam keping and water.Bring to a boil.
3. Then add in daun kesum (laksa leaf) and ikan pari.
4. Let it simmer at medium low heat for about 2-3 min.
5. Then season it with salt and sugar.Taste it and adjust taste with more salt and sugar if necessary. 
6. Add in lady's finger and tomatoes.Cook for a while.
7. Turn off the heat and serve hot with white rice.

I am submitting this post to Malaysia Food Fest, Johor month

 hosted by Annie of Annielicious Food

Malaysia Food Fest-Negeri Sembilan Month Round Up

So fast come to February.MFF-Negeri Sembilan Month come to the end.Here I will like to Thank you to Wendy give me this chance to host for Negeri Sembilan.Not forget Thank you to all who have try up some Negeri Sembilan dish.
I know everyone is very busy in January because of Chinese New Year.Everyone busy with baking.I feel so happy that you still spend some time to join this month MFF.
I learn a lot in this Malaysia Food Fest.I hope more people will know Malaysia more through food.I also hope everyone have enjoy the fun.I very enjoy...hahaha.....

Here is the round up....

Peng of Peng's Kitchen

Seremban Hakka Mien

 

 

Mich of Piece of Cake

Hakka Mee

 

 

BeeBee of Honey Bee Sweets

Hakka Mee

 

Gertrude of MY Kitchen Snippets

Chilli Fish/Ikan Berlada

 

 

 Christine Choy of Food @ Home Sweet Home

Yi Poh Lou Shu Fun

 

Kelly Siew of Kelly Siew Cooks

Hakka Mee

 

Lena of Frozen Wings

Siew Pau (Roasted Buns)

 

 WendyinKK of Table for 2....or more

Ayam Masak Lemak Cili Api-Chicken in Bird's Eys Chilli and Coconut Gravy

 

 

 WendyinKK of Table for 2....or more

Ikan Goreng Bercili-Fried Fish with Chillies

 

 

 WendyinKK of Table for 2....or more

Old Hen Rendang with Puding Leaf

 

 

WendyinKK of Table for 2....or more

Seremban Beef Noodles

Christine Choy of Food @ Home Sweet Home
Hakka Mee

Christine Choy of Food@Home Sweet Home
Fried Fish with Chillies

 Alice of I Love,I Cook,I Bake
Seremban Hakka Mee

Alice of I Love,I Cook,I Bake
Fried Fish With Chillies

 BeeBee of Honey Bee Sweets
Seremban Siew Pau

 Alan Goh of Travellingfoodies
Rendang Daging Rembau

Doreen/Mui Mui of My Little Favourite Diy
Siew Pau (Roastes Bun)
 

 

Cindy of Yummy Little Cooks

Siew Pau/Roasted Bun

Annie Mok of Annielicious Food
Ikan Gerong Bercili/Fried Fish with Chillies

 

 

 Hody Loh of Cook 4 You & Me

Ikan Keli Masak Lemak Cili Api

 

 

 Hody Loh of Cook 4 You & Me

Yau Yee Mai Fan

 

 

Hody Loh of Cook 4 You & Me

Siew Pau-Roasted Bun

 

Thank you.......

MFF will have a break on February 2013 because of Chinese New Year.

See you again on March 2013 for Johor month.Hosted by Annie of Annielicious Food

 

 

HAPPY CHINESE NEW YEAR AND

GONG XI FATT CHAI.........





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 gravy......so fragrant.
It a easy to make dish....now you can make it at home.No need come to Seremban you can only have this wonder meehoon.

Ingredients
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)

 

Seasonings:

1 tsp of 5 spiced powder

1 tsp white pepper

2 tbsp soya sauce

2 tbsp Hua Tiau wine

 

 

Gravy:

8 cups Homemade Pork stock

1/2 cup cornflour mix with 1/2 cup water

 

 

Method:

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

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.

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

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

( B )
160g flour
100g shortening

Method

• 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.

Filling
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

Seasoning
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

Gravy
1/2 tbsp corn starch
1tbsp water

Method

• 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