Sunday, 29 November 2015

Mee Goreng 马 来 炒 面



Mee goreng is fried noodles in Malay. It's a spicy noodle dish in Singapore, Malaysia as well as Indonesia.  Fresh yellow are used to stirfry with sambal chilli to produce this one dish meal.   Seafood is added to this dish if you are having this at a Zhi Char stall but minced mutton is added if you have Mee goreng at an Indian mamak stall. This is my version of Mee goreng and it's fried with my homemade sambal chilli.

Mee Goreng

Ingredients:

500 gms fresh yellow noodles
1 onion, sliced
Chye sim, section
1 tomato, cubed
50 gms beansprouts
2 red / 2 green chillies, sliced
100 gms cooked prawns
2 - 4 tbsp sambal chilli ( please refer to my sambal chilli recipe )
100ml water

Method:

Heat 1 tbsp of oil in a frying pan.
 When oil is hot add in onions and fry till translucent.
Add in noodles and stirfry for a minute.
Add in 1 tbsp of light soya sauce follow by the beansprouts and chye sim.
Stirfry till combine. Pour in water and fry again.
Continue frying over medium fire and add in the sambal chilli.
Combine well and add in the tomatoes, chillies and prawns.
Stir to combine well. Dish up and serve hot.

Wednesday, 25 November 2015

Chicken Pie




Another puff pastry recipe made from scratch. Filling for Chicken Pie are potatoes, onions, mix vegetables and chicken. Puff pastry is a breeze to make if you use pastry margarine. This puff pastry is different from the other curry puff recipe. If you think making your own puff pastry is a chore you can use readymade Pampas puff pastry.

Chicken Pie

Ingredients for puff pastry:

250gms plain flour
60 gms butter, cubed
1/2 tsp salt
125ml + 1 tbsp ice water
125 gms pastry margarine

Method:

Sift flour and salt into a mixing bowl.
Add in butter and use your fingers to rubbed until resembles breadcrumbs.
Add in ice water bit by bit and knead into a smooth dough.
Roll out dough into a 12 inch square.
Cut pastry margarine into small pieces and dab onto the dough.
Continue till pastry margarine are used up.
Fold both sides of the dough to the centre and roll into a rectangle.
Repeat this procedure 3 more times and keep the dough in the fridge.

Potatoes filling

300 gms cooked potatoes, diced
1 onion, diced
100 gms mixed vegs
2 chicken thighs, cut into cubes
2 tbsps flour
1 cup chicken stock

Method:


Heat up 1 tbsp of butter in pan and fry onions till translucent, throw in the chicken and fry chicken until brown.
Add in the flour and fry till combined.
Add in the stock and stir till smooth.
Add in the mix vegs and potatoes. Stir till combine.
Add 1/4 salt and 1/2 tsp black pepper to taste.
Cool before used.

Roll out the dough and cut into circles.
Place into alum cups or moulds and fill with filling.
Place another round piece on the top and seal the edges.
Slit the top with a knife.
Brush with beaten egg yolk.
Bake in a preheated oven at  200° for 30 - 35 mins or until golden brown depending on your oven.










Saturday, 14 November 2015

Easy Kimchi




I found and adapted  this easy Kimchi recipe from MyRecipes.com. It's a very easy straightforward recipe using simple ingredients except for the chilli flakes (avialable from Shine Korea) Never attempted making Kimchi before. But am tempted to try this recipe.

Easy Kimchi

Ingredients:

I kg Wongbok/ Napa cabbage ( cut into thick slices)
300 gms radish ( julienne)
2 stalks spring onions ( sectioned)
4 tbsp salt
4 tbsp chilli flakes
1 tbsp sugar
4 tbsp filtered water or mineral water
2 tbsp minced garlic
2 tbsp minced ginger

Method:

Marinade wongbok with the 4 tbsp salt. Mix thoroughly till salt are incorporated into cabbage
Use a plate and a plate and pot of water to press down on cabbage to remove excess water.
Leave aside for 2 hours. Mixing thoroughly every 30 mins.
After 2 hours rinse the cabbage 3 times to get rid of the salt.
Drain for 20 mins.
Mix the chilli, garlic, ginger and water in a large bowl.
Toss in the cabbage, radish and spring onions and mix to combine. ( Remember to wear a pair of disposable gloves. Before you start.)
Store kimchi in a sterilised bottle and leave to ferment for 2 - 5 days to ferment before storing in the fridge.

Note: Use a spoon to press down Kimchi every day.







Kiam Png/ Cabbage Rice




Cabbage Rice or Kiam Png is a one pot no fuss easy to cook meal. Cooked in a rice cooker whenever I feel lazy to cook. This flavoured rice have cabbage, dried prawns, dried mushrooms and chicken thighs as the ingredients.  I always serve the rice with homemade garlic chilli sauce.  A Simple but delish one pot meal for lunch or dinner.


Kiam Png

Ingredients:

300gms Cabbage
30gms Dried prawns
 8 dried mushrooms
2 chicken thighs ( cut into pieces and marinade with 1/4 tsp salt , 1/2 tsp corn flour,1 tsp light soya sauce and 1/4 tsp pepper)
3 cups rice ( wash and drained)
3 cups water

Method:

Fry soaked dry prawns in 1 tbsp oil till fragrant.
Add in marinated chicken slices follow by mushrooms.
Stirfry till chicken changes colour.
Add in half cabbage, rice and continue to stirfry till combine. Add in 1/2 tsp salt to taste. Add in the 3 cups of water and transfer to rice cooker to cook. Place the remainder cabbage on top of the rice.
 Cook as per normal for white rice.
Serve with garlic chilli sauce.


Wednesday, 11 November 2015

Fried Fish Beehoon Soup







A simple homecooked dish of Fried fish beehoon soup. A very good substitute for rice if you ever gets tired of having rice for lunch or dinner. My family likes having something different like beehoon or noodles whenever they are tired of having rice. Best eaten with chillipadi.


Fried fish beehoon soup

2 pieces Dory fish ( 500gms) or any fish of your choice. Can also used batang fish.
1/4 tsp salt
1/4 tsp pepper
2 tbsps sesame oil
100 gms or more tapioca flour to coat the fish
1 litre stock
1tbsp grated ginger
1 tbsp minced garlic
100 gms chye sim (blanched)
200 gms dried beehoon(soaked in tap water for 20 mins)

Method:

Defrost Dory fish and saok in 1 tbsp of vinegar and 1/2 tsp of salt for 20 mins.
Pat dry with paper towels.
Slice the fish the fish thickly and marinade with salt and pepper.
Leave aside for 20 mins. After 20 mins coat with tapioca flour.
Fry in hot oil over medium fire.
Meanwhile heat up a pan and pour in 2 tbsps sesame oil to fry the garlic and ginger.
Fry till brown and pour in the stock. Transfer to a pot.
 Let it comes to a boil and add salt to taste.

Blanch 200 gms of soaked beehoon. Drain well.
Put beehoon into a bowl, ladle in hot soup.
Add in some chye sim, fish slices and garnish with fried shallots.
Serve with chilli padi with light soya sauce.






Thursday, 5 November 2015

Sambal Chilli




Even from our early childhood, chilli has always been part of our lives. From Sambal Chilli to Belachan Chilli, no meals is complete without this accompaniment. My nephews also learn to eat chilli dishes at a young age. I have to cook this sambal chilli once a week to satisfy my family love for chilli. This recipe is very versatile and can be used in many ways. Add more pounded dried prawns to cooked with okra, brinjals or even long beans. Used this sambal chilli for dried fishballs noodles or even fry mee goreng. Eat with fried beehoon or yam cake. The uses are endless.


Sambal Chilli

Ingredients:

30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1 serai, sliced
1/2 tsp toasted belachan

Method:

Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in used.