Perak MFF - Kampar Stir Fry Fun Jai with Long Beans

Another dish I saw caught my attention
It's something new to me and I like it. My mum said, not bad - quite nice, with chilli paste would be more yummy. I a kind of agree with what she suggested, adding some spiciness will give extra kick :)

Recipe is from Wendy from Table for 2.... or more

Somehow on that day after I was done with the cooking I was super lazy to take out my camera, so I just took some pictures with my mobile phone, fresh right after cooked LOL

 

 

What you need:

 

For the noodle dough:

100g rice flour

375g water + 1/3 tsp salt

180g rice flour + 20g plain flour

 

For the vegetables:

1 heaped cup of sectioned long beans

2 cloves of garlic, bruised and chopped finely

1/3 tsp salt

1/2 cup water

1 tbsp oil

 

To cook with the noodles:

4 shallots, thinly sliced

3 tbsp oil

 

Seasoning:

3 tbsp light soya sauce

1 tsp fish sauce

1/2 tsp oyster sauce

1 tsp dark caramel sauce

dash of white pepper

1/2 cup water

 

Method:

 

Make the noodle:

1. Mix water with 100g rice flour. Cook over medium heat, stir til thick. Off the heat and pour the remaining flours. Mix until sticky dough forms. Leave to cool, it will not be sticky but tacky
2. Bring a saucepan of water to boil
3. Oil one side of a cleaver (I do not own one so I used dough scraper)
4. Flatten dough on the oiled side of the dough scraper, about 8mm thick
5. Use another dough scaper (lightly oiled on the cutting edge), slice dough into the boiling water
6. When the dough strips float, let simmer for another 10 seconds and use a small strainer and pick them up into a colander
7. Rinse noodles under running tap water, set aside, let cool

Prepare the long beans:

1. Heat wok til real hot, put in salt, then oil
2. Add in garlic, stir quickly and then add in long beans
3. Toss and cook til some parts of the long beans browning
4. Add in water and simmer over medium heat (lid off) til softened

Frying the noodles:

1. Heat wok and put in oil. Sautee shallots til golden
2. Put in noodles and toss lightly
3. Add in long beans and seasonings, toss lightly
4. When the liquid looks absorbed, off the heat and let it warmed in the wok

 

For step by step pictures, you may view Wendy's site, it's really helpful :)

 

 

 

I'm submitting this post to Malaysian Food Fest (Perak) hosted by WendyinKK from Table for 2 or more

 

 

A friendly reminder:

The giveaway is now opened. Closing date is 5 September 2013

Please view HERE for details :)

 

Perak MFF- Sitiawan Fuzhou Egg Noodles

My kind of dish, I have to try!
That's what I thought when I saw Ivy from Simple Beautiful and Healthy Living posted this dish
I was really sure my family will enjoy this dish, but I wasn't too sure if they would like the noodle and I wasn't too sure either if I could make it successfully LOL
Hence I decided to just make half recipe
Boy I was wrong, DH and the kids enjoyed this dish so much as much as I did :)
The noodles were springy the kids called it tasty chewy noodles LOL I guess it's a little chewy cos some of the pancakes were a little too thick :)

Don't ask me what the weird panda doing there, it's Ian's request to put that as the prop of the day LOL

What you need: (half recipe)

For egg noodles batter:
250g tapioca flour
95g plain flour
355ml water
1 egg
***if you do not wish to use egg, add 40ml water. Ivy mentioned that addition of 1 egg can give more springy noodles, so I used 2 eggs and 315ml water

Method:

1. Put all ingredients into a bowl, stir til smooth
2. Heat 1 tbsp oil in a non stick pan (I used kitchen roll, dipped in oil and just wiped the pan with it)
3. Pour 1 ladle of batter into the wok and fry until both sides are cooked. Repeat the whole process for the remaining batter
4. Roll the pancake individually and use scissors to cut it.  Place the freshly cut egg noodles into a serving bowl and add your choice of soup into it

Note:
The balance of egg noodles can be stored in the fridge or frozen for future use.  However, for refrigerated egg noodles, you need to add it into the soup to be cooked for a while before serving

Looks like popaddum huh? Soft poppadum LOL

Roll and cut

 

I cooked the soup following Ivy's recipe, too. However, you may use any soup of your preference

What you need for the soup:

prawns - deshelled and marinade with salt
fishballs
cut shitake mushrooms
sliced chicken meat - marinade with sesame oil and light soya sauce (the marinade is my addition)
bokchoy, cut
ikan bilis (anchovies) stock
some chopped garlic
cooking oil, salt (I used garlic salt), pepper
Ivy used shredded black fungus, also light soya sauce for the seasoning, but I omitted

Method:

Heat oil in a wok or pot and saute garlic until fragrant.  Add all the ingredients except fish balls and vegetables.  Stir fry until aromatic and add anchovies stock
Cover and bring it to a boil
Add fish balls and vegetables and cook until vegetables and fish balls are cooked
Add seasonings and ladle the soup into a serving bowl filled with freshly cut egg noodles

 

 

So good to know I can make homemade noodles even though I do not own noodle maker :)

The next time I make this noodle I will use 1 egg and see what's the difference in texture

 

 

I'm submitting this post to Malaysian Food Fest (Perak) hosted by WendyinKK from Table for 2 or more

 

I'm also submitting this post to  Little Thumbs up (Egg) organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Yen from Eat your heart out, at this post

 

 

Perak MFF - Lempeng Pisang

I love any kind of desserts or snacks with banana
So, this attracted my attention when I saw this posting by Elin from Elinluv's Tidbits Corner
And I managed to find time to make some, too :)

I agree with Elin, this is really bananalicious :)

This is really good, soft and sweet from the banana mixture and crunchy from the coconut, love it :)

What you need:
(Original recipe is from Home Kreation)

10 bananas (I used medium sized overripe Cavendish bananas)

1/2 cup flour

sugar - if you think the bananas u use are not sweet enough

fresh grated coconut + 1 tbsp sugar & a pinch of salt

banana Leaves - washed & wiped dry

 

Method:

1. Mash bananas (coarsely) & add sugar to taste if necessary
2. Add in flour & mix well
3. Spread some amount of  banana mixture on a piece of banana leaf
4. Spread 1 tbsp coconut on top. Fold & place on a grill pan (I used Happy Call pan). Cook both sides
5. Repeat wrapping & cooking process with the remaining batter

Nom nom nom....

I'm submitting this post to Malaysian Food Fest (Perak) hosted by WendyinKK from Table for 2 or more

Perak MFF - Kampar Jau Yun @ Fried Fish Dough Balls

We are a deep fried food lover family. So when I saw Wendy posted those little crispy wrinkly balls, I wanted to try too


These balls have a real crisp outer skin and chewy in the inside, really delicious!

 

 

These balls are relatively easy to make. And I love the fact that I don't have to shape them into perfect rounds :)

What you need:
(modified a little)


100g fish flesh (I used toman fillet)
1tsp salt
2 tsp sugar
white pepper powder
1/2 tsp chicken stock powder
50g water
150g tapioca starch

Method:

1. Pulse fish, salt, sugar, pepper and chicken stock powder til pasty
2. Add in water, pulse again til forms paste
3. Add starch, pulse again til forms coarse crumbs. If looks pasty, add starch
4. Get some of the crumbs with fingers, form into balls (do not roll, press or compact them - make small, it will expand slightly when fried)
5. Deep fry til golden color

What I take note the next time I cook this again:

*The recommended fish meat to use is yellowtail fusilier
I couldn't find it and I used toman fillet instead
I found out later on that it would affect the texture of the balls, after a chat with Wendy, since toman fillet is tougher than yellowtail fusilier. Also toman fillet is lacking in taste
Yes, my balls were chewy - as it should have been, but a little too tough indeed
I reckoned it's from the type of fish I used
The next time I cook this again, I'll find the suggested fish meat :)

*The original recipe uses anchovy stock cube. I used chicken stock powder
It did make the balls real tasty, but those eating the balls I fried would not be able to tell whether chicken or fish used :)
I will try to use anchovy stock cube next time


The texture inside somehow looks different from what I saw in Wendy's post
But overall, this is a real tasty snack, especially eaten with Thai sweet chilli sauce
Once you pop, you won't be able to stop LOL

 

 

I'm submitting this post to Malaysian Food Fest (Perak) hosted by WendyinKK from Table for 2 or more

 

KL Selangor MFF - Petaling Street Lohanguo Longan Drink Copycat

This dessert is really really refreshing
Super cold on real hot day, so good!

The recipe is pretty simple, but you have to be patient, it takes hours before you can enjoy this dessert to the fullest :)

Recipe is from Wendy's site

What you need:

300g wintermelon
300g rock sugar (I used honey rock sugar)
3 lohanguo
100g dark longan flesh
2L water

Method:

1. Scrub the wintermelon skin, deseed and cut into large chunks, skin on
2. Add in to the water and bring to boil, then simmer for 2 hours, lid on
3. Crack lohankuo and add in to the wintermelon mixture, together with rock sugar, simmer for another one hour
4. Strain, put dark longan flesh into the strained infusion and simmer for 10 minutes, off the heat
5. Let cool
6. Take a bowl of ice cubes and spoon over some of the cooled longan infusion, let it melt before you enjoy the dessert

*As advised by Wendy, I boiled again the strained remnants with 2L water and I had my lohanguo drink for my sore throat cos ate too much durian pengat I made the other day LOL

This dessert is real sweet. Even after the ice melted completely, I still found it too sweet
Perhaps the next time I make this again, I'll reduce the amount of rock sugar used
But in that way, it wouldn't be the same as those sold in Petaling Street I guess :)

This post is for Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

KL Selangor Dry Chilli Pan Mee

I was so upset! I forgot to add in ikan bilis in the noodle!
And it's not only for the photography purpose, I was totally forgotten until the last portion of this yummy noodle! Aaaarrgghhh!
The best part is, I had ikan bilis ready to eat and I didn't even remember it :(

Well, what to do.. The next time I cook this noodle I surely won't forget
And actually, this noodle was already really enjoyable without the ikan bilis
With it added, it's definitely way much better, I can imagine!

The dried chilli paste is the star!

The poached egg is another star one can't miss!

Mix everything, and this super yummy noodles is waiting to be eaten!

Recipe is from Peng's Kitchen

What you need:


For the dried chilli paste:
30g dried chillis, soak til soft
2 fresh large red chillis, deseeded
2 medium sized onions, chopped
5 cloves garlic
30g dried shrimp, soak til soft
4 tbsp. vegetable oil

Method:

1. Blend all ingredients in food processor til smooth. Heat oil in a pan (I used Happy Call pan) over low fire and stir fry the blended mix til dry (it took me 45 minutes)
2. Watch the chilli paste, continue stirring to prevent burning
3. Cool completely and store

For the minced meat: (modified a little)
500g minced pork, marinade with 1 tsp sesame oil, 1 tsp wine, 1/2 tsp salt, a dash of pepper and 1 tsp cornflour
1 small onion, finely diced
2 cloves of garlic, finely diced
2 tbsp vegetable oil
1 tbsp oyster sauce
1 tsp dark sweet soya sauce (kecap manis)
3/4 cup chicken stock
salt and pepper to taste

Method:

1. Heat oil in pan over medium heat, stir fry onion and garlic for a minute or two
2. Add minced meat, stir fry til cooked
3. Add oyster sauce, dark soy sauce and chicken stock into the pan. Continue simmering the sauce until reduced to your preference. Adjust taste with salt & pepper

I used store bought flat noodles for this time. Perhaps the next time I cook this dish I'll try to make homemade noodle :P

To serve :
Top each bowl of cooked noodle with minced meat sauce, dried chilli paste, fried anchovies, poached egg & spring onion. Toss well


This post is for Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

KL Hokkien Mee

First response from my family members.... so black! LOL
I personally, like the taste. Yes I did make it too dark, but aside from that, it's yummy
But my kids didn't really enjoy eating this dish. They had it for lunch then they requested for something else for dinner. Can we not having that black noodle again for dinner? they said hahaha...
My mum said, not bad. She never had KL hokkien mee before
DH said, nice, but yes it's too dark LOL

Recipe is from Wendy's site

What you need:

500gm thick yellow noodles
1/2 cup sliced pork, marinate with 1/3 tsp salt
1/2 cup peeled prawns
1/2 cup pork fat, raw
3 cloves garlic, finely minced
250gm cabbage, slliced
100gm indian mustard, stem and leaf separated
4 tbsp dark caramel sauce, or as dark as u like (I'd prefer 3 tbsp next time)
1 heaped tbsp dried sole powder (I grinded deep fried dried sole fish)
2 tbsp light soy sauce, or to taste
white pepper powder
2 cups water

Method:

1. Put noodles in hot water for 10 seconds, drain
2. Heat wok over medium heat and cook pork fat. Let it cook until oil starts to ooze out. Turn heat to low and slowly render the lard out and cook until the solid fat pieces turn golden and crispy. Drain and keep the crispy fat and lard separately
3. Heat wok and put in 1 tbsp oil and cook pork, dish up
4. Heat another 1 tbsp oil and cook prawns, dish up
5. Heat another 1 tbsp oil and cook garlic til fragrant
6. Add in cabbage, toss quickly and add in the indian mustard stems
7. Put in noodles, seared pork and prawns, give a toss and add water
8. Add seasonings and bring to boil
9. Cover wok and let it cooked for 8 minutes til noodles softened
10. Add in green mustard leaves and cook til it wilts and dish up

This post is for Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

Sabah Burnt Bottom Rice Vermicelli In Pork Gravy

This dish is so yummy and loved by my family :)

Recipe is from Wendy's site

What you need:
(1 serving)

50g rice vermicelli
2 eggs, lightly beaten (I added a pinch of salt)
1 shallot, sliced
1 clove of garlic, minced
80g pork slices (I used minced pork)
3 tbsp oil

Marinate pork with:
1 tsp soya sauce
pinch of sugar
few drops of sesame oil
1/2 tsp corn starch

Gravy: (mix together)
2 tsp corn starch
1 cup water
1 tsp oyster sauce
salt, pepper and soya sauce to taste

Method:

1. Soak rice vermicelli in hot water til soft, drain
2. Heat 2 tbsp oil, pour the beaten egg like when u make omelette
3. Immediately arrange rice vermicelli on the egg, fry til the base of the egg is golden brown
4. Flip the omelette and fry the other side with rice vermicelli til it takes on some colour
5. Dish out the omelette, place it on a deep serving dish, omelette side up
6. Heat 1 tbsp oil and sautee shallot, followed by garlic. Add in minced pork and stir fry til cooked. Pour in the gravy mixture, bring to boil
7. Adjust the taste and the thickness as desired
8. Pour the pork gravy on the omelette and serve immediately

The next time I cook this dish again, I will mix in some mushrooms and vegetables too
Only pork is a too plain to me :)

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Chicken Rice Parcels (Linatan)

I was intrigued to try this dish, but I wasn't too sure if my family accepted it
I was pretty sure they like it, but at the same time I was certain they'd think it's too bland
Indeed I was right, that's what they said when they tried on this dish. No taste, that's what they said :)
But overall, this is a dish they don't mind having :)
For me, I personally love this dish. Yes, a little bland but it's really tasty and fragrant too :)

Recipe is from Wendy from Table For 2..... or More and I cooked the rice using Happy Call pan inspired by Veronica from Peng's Kitchen


What you need:

400g chicken (I used half chicken, deskinned the breast, thigh and wing)
300g rice
700ml water (I added a little)
1/2 tbsp salt
banana leaves, wash and blanch in boiling water to soften
5 cloves of garlic, minced (I added for extra taste)

Method:

1. Rinse rice and soak for 30 mins
2. Heat up Happy Call pan. Place chicken pieces, meat side down onto the pan. Let it sizzle for a whileover medium heat, add in water and salt. Bring to boil. Cover pan and simmer on lowest heat for 10mins

3. Drain the rice and put it in the simmering chicken broth. Stir to distribute the rice evenly. Bring to boil
4. Cover pan and let it simmer on the lowest heat for 10mins until the liquid is absorbed and rice is cooked
5. Turn off heat and let the rice sit for another 30mins
6. Remove chicken from the rice and shred it
7. Spoon a few tbsp of warm rice onto prepared banana leaf, top with some shredded chicken and fold like a parcel
8. Preheat steamer and steam the rice parcels for about 30 minutes (I did this but it's optional)

See the dish below.. It's sambal stir fry chayote prepared by my mum to eat with the rice parcels for extra kick. Eat them together with onion crackers was really a fulfilling meal. Yum! :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Fried Turan Mee (Egg Noodle)

Simple and delicious dish and loved by the family

 

 

Recipe is from Mary from A Pepper's Love

 

What you need:

(modified a little)

 

seafood - I used prawns (halved) and fish slice (I used tilapia fillet, but after stir frying the slices became small pieces LOL)

3 cloves of garlic - minced

bokchoy - cut

eggs (I used 2 medium eggs)

1 pack egg noodle

2 tsp chicken stock

5 tbsp chicken soup

1.5 tbsp black soya sauce

vegetable oil

 

Method:

1. Cook the noodle according to the package instruction
2. Once cooked, drain and dip in icy cold water for a while
3. Heat oil and put in prawns and fish slice, stir fry for a few seconds til change color
4. Add in garlic and followed by egg
5. Add in noodle and stir fry for awhile til evenly mixed
6. Add in chicken stock, chicken soup, black soya sauce and finally bokchoy
7. Toss around for awhile til evenly mixed
8. Serve immediately

 

 

 

I love eating this dish with hot chilli sauce and prawn crackers :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Meat Egg Rolls (Hakka Chun Ken)

This dish is very similar, if not the same, with a dish my mum used to cook for me during my childhood. There are a few difference in the making process and the ingredients used, though
And my mum used to serve this egg rolls in soup, with chicken stock, carrots, spring onion and cauliflower
Sometimes, my mum would slice the egg rolls and pan fry the slices, and eat them with soya sauce and cut bird's eye chilli mixture
That was one tasty snack, too :)
I cooked the dish once, the whole family enjoyed it :)
 When I saw this meat egg rolls is included in Malaysian Food Fest - Sabah month, I was like oh, I have to make this :)

 

Recipe is from LilyAnette with some modification

What you need:

400g pork loin cut, minced and beaten with mixer of kneaded by hand til sticky (I used 300g minced pork)
1 clove of garlic (I added)
2 shallots (I added)
2 egg whites (I added)
1/2 tsp salt
1 tbsp. light soya sauce
1 tbsp. sesame oil
1/2 tsp sugar
1 slice of ginger, finely minced (I didn't use)

For the egg wrappers:
4 eggs, lightly beaten
4 pinches of salt
1 tsp cornstarch mixed with 3 tbsp water

extra cornstarch and water mixture to be used to 'glue' the egg rolls

Method:

1. Process garlic and shallots in the food processor til smooth
2. Mix minced pork, garlic and shallots mixture, egg whites, salt, light soya sauce, sesame oil and sugar. Mix well and set aside
3. In a medium bowl, mix eggs, salt, and cornstarch mixture. Make omelette on frying pan over medium low fire (I got 5 omelettes, and I found mine were still too thick, hence the wrinkly appearance). Let cool the omelette
4. Spread meat mixture over the omelette and roll up like rolling swiss roll, away from you
5. Tighten it, and seal the end with corn flour mixture
6. Wrap each egg roll tightly with cling wrap and steam for 30 minutes
7. Remove from steamer and let cool
8. Once cool, keep them in the fridge for at least an hour before cutting (this will be really helpful when doing the cutting)

 I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Akok Kedut Kelantan

Intrigued to try this snack when I saw Wendy's post on this, I finally did today
The whole family love it, pretty addictive treat I must say. Not so friendly to the waistline though LOL

 

 

I had 14 pieces following Wendy's recipe. Perhaps I should have poured the batter a little lesser. Mine needed to bake 5 minutes longer, and when cooled, I found they're not dry enough. Should have baked them a little longer

Nevertheless, it's really tasty with great custard like texture

 

What you need:

 

125ml water

150g palm sugar, chopped

2 screwpine leaves, snipped

5 eggs

30g plain flour

1/8tsp salt

200ml coconut milk

 

Method:

1. Preheat oven to 200degC. Oil muffin pan and put in the oven to preheat together
2. Bring to boil in a pot water, palm sugar, screwpine leaves and let simmer for 5 minutes. Liquid will be about 160ml
3. Whisk eggs vigorously (I used hand held mixer). Stir in plain flour and salt. Mix well
4. Strain in coconut milk and palm sugar mixture. Mix well
5. Fill in muffin pan til 2/3 full. Bake til golden brown for 12 minutes (mine was 17 minutes)

 

I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets

 

 

Kelantan Cek Mek Molek

I love sweet potatoes. So when I saw Wendy made this, I immediately jotted down this recipe in my to do list for Malaysian Food Fest - Kelantan month
So I finally did this morning, and I really enjoyed it, so was my family, except the kids :P
It's really delicious and addictive, a little too sweet to my liking, though. I'd reduce the sugar filling the next time I make this again :)

What you need:

500g sweet potatoes (weight after steamed and mashed)
100g plain flour
sugar for filling
oil for frying

Method:

1. Mix sweet potatoes while still hot with flour til well blended
2. Weigh into 30g dough each and shape into balls
3. With hands lightly floured, flatten each ball and spoon 1 tsp of sugar into the centre of the dough and seal it up, shape like an oblong with pointy ends
4. Heat oil in frying pan and fry over medium heat til a crust forms on the outside
5. Drain and let cool before serving

Note:
*Do not fry over high heat as it will take shorter time to cook and the sugar filling inside won't melt
*Fry soon after forming the dough. Don't wait too long cos sugar will melt upon contact with moisture from the dough


I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets

Ayam Percik Kelantan

My first post for Malaysian Food Fest Kelantan
Saw this in Gert from My Kitchen Snippets and was drooling over it, furthermore no spices, my kids would eat :)

I took photos before dinner time, since I cooked this dish for dinner. Worst time of photo taking... I know... So pardon the no quality photos here LOL

The chicken was indeed tasty, and the sauce just made it better
I also cooked garlic butter rice to eat with it, and it went so well together
My kids loved eating the rice mixed with a little of the sauce :)

I boiled my chicken with pressure cooker. It was soft after boiling, but I was not so sure why it turned out a little tough after baking. I only could think that I over baked it, but timing wise it was even lesser than recommended time, and my oven temperature is usually at the lower side
Nevertheless, we enjoyed this dish :)

Recipe can be viewed HERE
I doubled up the ingredients to boil the chicken since I used whole free range chicken

For garlic butter rice, I sautéed a few cloves of crushed garlic with butter, added in overnight rice, sprinkled some garlic salt and garlic oil, and that's it :)


I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets

Johor Style Pork Kway Teow Soup

My first dish for Malaysian Food Fest - Johor
A hearty delicious and tasty soup I first saw at Sonia's site - Nasi Lemak Lover
This is a kind of dish my family loves

 

What you need:

For the stock:
500g spare ribs, briefly blanched in hot water (I used 300g)
1 jicama, peeled and cut big pieces
¼ round cabbage, tear big pieces
1 small bowl of ikan bilis (anchovies)
1 large onion, halved
water, salt

Method:

Once water boiled, add in all ingredients and boil over low heat for 2hrs. Season with salt

Toppings:

100g pork slices (marinate with salt, pepper, tapioca flour)
200g minced pork (marinate with salt, light soy sauce, pepper, rice wine and tapioca flour)
a small piece of pork liver, slices, optional (I didn't use)
green leafy veggies ( I used endives)
spring onion and corianders, chopped
dried seaweed (I didn't use)
preserved salty veggie or Tong Choy
pork lard with oil (fry pork fat cubes in a wok till oil released) (I threw away the oil)
fried garlic oil (use pork lard oil to fry garlic) (I used store bought bottled garlic oil)

500 kway teow or flat noodles

To serve:

1. Blanch kway teow in hot water for few seconds (to get rid of oil)
2. Add some stock in a saucepan. Once stock boiled, add in pork slices and minced pork  boil for a minute or so
3. Add in kway teow, tong choy, veggies, cook for few seconds. Pour into a serving bowl
4. Garnish with chopped spring onion, coriander, pork lard and garlic oil, serve hot with bird's eye chillis and soy sauce dipping sauce

I'm submitting this post to Malaysia Food Fest - Johor hosted by Annie from Annielicious Food

Negeri Sembilan MFF - Fried Fish With Chillies

This dish was gone in minutes during dinner time :)
The fish was so delicious and with the chillies, it's just perfect
But the star was the chillies! It's so tasty and after some adjustment, the spiciness was just nice for me to endure enjoy :)

Recipe is from Wendy's site

What you need:

1 medium tilapia (I used black tilapia), cleaned and scored
1 tsp turmeric powder
1/2 tsp salt

1pc asam gelugor
1/2 cup oil (I used less than 1/4 cup)
salt

Blend together:
1 red onion
3 red chillies (I used 5 large red chillies)
10 bird's eye chillies (I used 7 red bird's eye chillies)
1 inch ginger
4 garlic

Method:

1. Marinate fish with turmeric powder and salt for about an hour
2. Heat oil and fry fish on both sides til golden and crisp
3. Remove fish from pan
4. Sautee the chilli paste with the remaining oil and asam til fragrant and glossy. Season with salt
5. Smear the paste on both sides of the fish. Serve immediately

The next time I cook this dish again I will double the chilli paste
It's so good I can eat it just with plain rice! :)

I'm submitting this post to Malaysia Food Fest, Negeri Sembilan month hosted by Hody of Cook 4 you & me