Char Kueh Teow

Fried Kueh Teow is one of the food that is commonly seen in the Malaysian restaurant menu and hawker stalls. I don't think i have achieved the ultimate way to fry this noodle , without the "wok hei" , which means the pan fragrant created by high heat, but i think this recipe can cure the craving for char kueh teow for those who are living far from home. As the saying goes, "bo hu , hei pun hor", no fish , prawn is acceptable too .

Recipe

1 bowl of kueh teow

1/4 cup of chives

1/4 cup of bean sprout

1-2 cloves of garlic

1 egg

1/2 tb siracha

1 tb oil

1 ts chicken stock

1 ts of fish sauce

1 ts dark soy sauce

1 tb light soy sauce

1 ts sugar

salt and pepper to taste

1) heat 1 ts oil in the pan

2) break the egg and roughly scramble it

3) dish out and set aside

4) heat the remianing oil , add chopped garlic , and fry till fragrant

5) add the kueh teow, fry fro 1 -2 minutes, add soy sauce, dark soy sauce, siracha , chicken stock , fish sauce , and sugar

6) Add salk and pepper to taste

7) stir fry on high heat and then add bean spout and chives

8)stir fry until the vegetable mix well with the noodle

9) Dish out and serve

Kangkung Belacan

While doing my weekly grocery shopping yesterday, i found kangkung!! I was so excited because i was told once that kangkung was banned in MN? I don't know how true that is, but that was what i was told by one of the Malaysian restaurant owner here. While the stock last, i just grabbed one big bunch of the kangkong and started dreaming about my kangkung and how to make my belacan all day !! yumsss.All i cared and all i talked about whole day was ... kangkung .. Kangkung .. and Kangkung ;)

Recipes adapted from

http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm

1 red chili ( chopped)
1 lb kangkung
2 tb oil
1 tsp sugar
salt

A
1/2 cup dried shrimp
3 tablespoon of siracha
6 shallots
4 cloves of garlic
2 tsp belachan
3 red chili

1) soak dried shrimp in water for 10-20 minutes
2) Ground A in food processor until chunky
3)Heat wok on high , heat the oil
4) stir fry paste until aromatic 2-3 minutes
5) Add kangkung , sugar and salt to taste
6) Serve immediately

Turmeric Chicken Wings

I made chicken wings in two-ways today. The chicken wings on the left are the turmeric chicken wings and the one on the right are Malaysian Style Chicken Wings. Turmeric chicken wings are basically marinate with whatever i have in pantry and it turned out to be one of the yummy chicken wings that i will definitely make again.

Recipes
3 chicken wings
olive oil
A
1 tb turmeric powder
1 ts fennel seed
1 tb cayenne pepper
1 tb paprika
salt and pepper


1) Marinate chicken wings with A overnight / 6 hours prior
2) preheat broiler
3) brush the pan with olive oil
4) arrange the chicken wings on the pan and broil the chicken at high
5) Broil each side about 5 minutes or until slightly charred
6) serve immediately with potatoes wedges or salad as sides

Malaysian Style Chicken Wings

Siu kai yik aka chicken wing is one of the famous street food in Malaysia. This is the easiest and fuss free dish that i loved to make for a lazy dinner at home.

Recipes
3 chicken wings
2 tb olive oil
A
2 tb honey/maltose
1 tb dark soy sauce
1 tb soy sauce
5 tb of oyster sauce
2 tb hoisin sauce



1) Marinate the chicken wings with A , cover and refrigerate for 6 to 24 hours
2) preheat broiler
3) Layer the pan with olive oil
4) Arrange the chicken on the pan and broil in oven until dark brown ( about 5 minutes each side) or until dark brown and slightly charred
5)Serve with some coleslaw/ potatoes wedges at the side

Dry curry noodle with left over curry chicken

I love mee hoon ! The nice thing about meehoon is you can basically fry it with anything you like and it turned out to be a good dish ! This dry curry mee hoon is made with left over curry chicken from the nasi lemak the other day .

Ingredients

4 cups of left over curry chicken with chicken

cilantro

rice noodle 1/3 packet

Salt

1/2 cup water

Bean sprout

Choy sum

Soak the noodle in cold water for about 5 minutes
Reheat curry chicken in the pan for about 5 minutes.

Add the noodle into the curry chicken and stir fry. Add water if needed

Mix well the noodle and the curry, then add cilantro , choy sum and bean sprout

Continue to stir fry about 10 minutes. Add salt to taste.

Sambal Nasi Lemak

Nasi lemak is translated to be " fat rice " . I guess it must be the coconut in the rice that makes it so fattening. Nasi Lemak is usually served with sambal , curry chicken ,fried anchovies roasted peanuts and egg. I think it is too overwhelming to write down eveything in one blog, so i decided to start with the easiest among all. The sambal ! This sambal is so good and it taste just like the one i had in Malaysia !!




Ingredients

1/2 onion
10 anchovies
1 tsp-2 tsp belacan (Malaysian shrimp paste)
2 shallots
2 cloves garlic
1 stalks lemongrass
5 dried and seeded red chilies
2 fresh chillies and seeded
5 white pepper corns
4 heaped tablespoons coriander powder
1/2 cup siracha
5 tablespoons oil

Preparing Chili Paste

Blend all the ingredients except the anchovies, oil and siracha to a fine paste. Heat up the oil and fry the anchovies to brown. Add onion and fry for 5 minutes. Add paste and fry until aromatic over medium heat, for about 5 – 8 minutes. Add siracha and mix well.Dish out and set aside.

Black Pepper Chicken Chop with Potato Wedges

Chicken Chop ! We can find this commonly in Malaysia's western restaurant but strangely enough i dont see it in any of the menus in US. This is one of the food that i miss terribly and i always make sure i had it before i return to US. However, to cure my chicken-chop-craving, i do mak it frequently at home here. It is quite easy and yield a pretty good result !

Ingredients: Main
• 2 chicken thighs
• 1 tablespoon soy sauce
• salt
• 1 tsp brown sugar

Ingredients: Sauce
1. 2 tb butter
2. 2 cloves garlic
3. 1 large onion, cut into strips, mushrooms (if desired)
4. 1 teaspoon sugar
5. ground black pepper, and salt to taste
6. 2 tb light soy sauce sauce
7. 2 tb worcestershire sauce
8. 1/2 cup flour , 1-2 cup water ( to your preference thickness)

Preparation:
1.Skin and de-bone chicken thighs, tenderise the meat using the tenderising hammer or the back of a chopping knife.

2. Mix all the main ingredients together, cover the meat with the marinade and leave it in a closed plastic container for about 1 hour.

3.Preheat the oven t 350F. Oil the grill pan and place it on 350F about 3 minutes. Place the chicken on the grill and return it back to the oven. Grill the chicken each side for 5 minutes- 8 minutes or till it is golden brown (depending on how thick the piece of chicken is).

4. To make the sauce, melt 2 tb butter in pan. add flour and stir until it become creamy brown. Whisk in 1-2 cup of water and chicken dripping. Add in onion , and mushrooms.

5. Add in the black pepper, light soya sauce, and Worcestershire sauce ; stir-fry for 1-2 minutes.

6. . Add on more of the ingredients to suit your taste if necessary.

7. Pour the sauce over the chicken chop and serve with your favourite steamed vegetable.

Enjoy !