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

Cornbread muffin

20 minutes breakfast ! I have never use cornmeal flour until 2 weeks ago to make corndog. Anyway , i found that cornmeal texture is great. So , the first thing on my mind this morning was to make cornmeal muffin. I knew it is going to be easy , but i did not know it is going to be SO easy ! Waw, done in 20 minutes, that is awesome ! This recipe is adapted from the Neelys.

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

*note: I used the parchment paper to replace the muffin cup papers so it wont stick.

Enjoy !