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

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

Laksa Kedah

This is my 1st dish for Perlis and Kedah month.Super yummy laksa.This laksa is very different from other laksa.It like Penang Asam Laksa.Sour and spicy.

Here is the recipe :

Ingredients :
Recipe source : Reizanie's Recipe Collections

1kg mackerel
6 pcs tamarind
1 packet dry mee laksa ( you can buy it at supermarket)-soak it and boil it until soft
1 bunch of laksa leaves
3 stem ginger flower-sliced ​​4
sugar and salt for taste

Blend it together

4 large onion
4 Red Onions
15 dried chillies (soaked for a while)
6 red chilli
4cm Shrimp paste

Raw ingredients ( bahan ulam)

3 cucumber (thinly sliced ​​lengthwise)
3 large onions (Sliced ​​Thin)
1 bunch of leaves Selom or Ulam Raja (Sliced ​​Thin)-if both also can not find,replace it with lettuce.i omit it.
5 large eggs (boiled)
3 calamansi
5 chilli Padi or Red Chillies (cut into small pieces)

Method

1. Clean and wash the fish.Boil the fish with 3 pcs of tamarind until the fish is cook.Drain up the fish and set aside. Filters the fish broth.
2. Separate the fish meat from bone.
3. Then put back the fish meat and blended ingredients into the broth.
4. Boil for awhile.If too thick add in some water.
5. Add in ginger flowers,tamarind and laksa leaves.Boil until fragrant.
6. Then add in sugar and salt.Taste it.
7. Turn off the hear and set aside.

Serve

1. Put in cooked mee laksa into a large bowl.Add in the raw ingredients (bahan ulam).
2. Pour in the fish broth.
3. Serve it hot.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by WendyinKK of Table for 2....or more

Curry Laksa ( Laksa Lemak )

Nyonya food again...This is my 2nd time make.The 1st time is my mother cook for us.This time is i cook for them but my mother helping.You will asking what is the difference Nyonya Laksa with other Laksa?

The difference is Nyonya Laksa more creamy.They put alot of santan...Once you try,you never forget the taste.Super yummy...... :p

Here is the recipe :

Ingredients

1kg yellow noodle or mee hoon

Laksa Broth

( A )

10++ shallots-bawang kecil (peeled and sliced)

one small piece of turmeric-kunyit (about 8-10cm.skinned)

one small piece of galangal-lengkuas (about 6cm)

8 stalks lemongrass-serai ( sliced )

20 stalks dried chilies-cili kering (soaked until soften)

10 candlenuts-buah keras

10g shrimp paste-belacan

1tbsp coriander powder-serbuk ketumbar

( B )

1 liter prawns or chicken stock

2 cups thick santan

salt to taste

some cooking oil

Garnishing Ingredients

20 pcs tofe puffs (scalded to remove oil)

20pcs Quails eggs (hard boiled)

500g prawns (boiled & peeled)-i skip this because i can not eat prawn

2-3 large fishcakes or you can replace it with fish ball

1 cucumber (julienned)

200g beansprouts (blanched)

1 bunch polygonum leaves-daun kesum

Sambal Ingredients

10 fresh red chilli

10 stalks dried chilli (soaked)

2tsp shrimp paste-belacan

salt and sugar for taste

Method

Sambal

1. Using an electric blender,finely grind the chillies.
2. Heat some cooking oil,saute the chilli paste until fragrant.Then add salt and sugar to taste.
3.  Set aside.

Laska Broth

1. Using an electric blender,finely grind ingredients A to a smooth paste.
2. Heat up some oil and saute the spice paste until fragrant.
3. Add in the stock and bring to boil.
4. Then add in coconut milk,salt and sugar for taste.Bring it to a quick boil stirring continuously.
5. Turn off the heat.

To assemble

1. Blanch noodle/mee hoon in boilling water & drain.
2. Place the noodles/mee hoon in a large bowl,ladle hot laksa gravy over.
3. Top with all garishing ingredients and sambal.
4. Serve immediately.

I am submitting this to Malaysia Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks