Wanton Mee

I love wanton mee. This would be one of our top 10 " must have" when we were back in Malaysia. The simplicity of the dish makes it great ! There is 2 ways you can have wanton mee, dry and wet.

Recipes adapted from http://www.malaysianfood.net/recipes/recipewontonmee.htm

Wanton Mee ( Soup version) - serve 2

2 cup egg noodle

1 cup of chopped choy sum

3 slices of ginger

6 cups of water

10 cups of water ( to cook the noodle and wantons)

2 stalks of scallions

6 wantons ( wantons recipe below)

1/2 chicken breast

1 tb soy sauce

1 tb shaoxing wine

1 tb fish sauce

1 tb of sugar

sesame oil

pickled green chillis

salt

pepper

1) In a stock pot , bring 6 cups of water to boil.

2) In a large pot, bring 10 cups of water to a rapid boil

2) Add in scallions, chicken breast and ginger into the stockpot

3) simmer about 25-30 minutes, remove chicken , set aside

4) blanch choy sum until al dante in the same boiling water, then remove the choy sum and set aside ( Now you have a chicken and vegetable broth! ) . Add sugar. salt , pepper, fish sauce, shaoxing wine to taste ( slightly saltier then u want it because when you add the noodle, it will balance it up nicely)

5) Cook wantons for about 3-5 minutes in the large pot and set aside

6) Cook the egg noodle in the large pot until al dante for about 1-2 minutes

7) Shred the chicken breast

8) To assemble, put the egg noodle in a bowl, then add wantons, choy sum , shreded chicken, and laddle in the broth

9) add a dash of pepper , and 1 ts of sesame oil

10) serve it hot with condiment ; pickled green chillis (recipe below)

Wanton Mee ( Dry Version)

2 cup egg noodle

1 knob ginger

1/2 cup chopped scallions

2 ts salt

3 tb oyster sauce

2 ts dark soy sauce

1 tb of soy sauce ( adjust to taste)

1 tb sesame oil

1/2 tb white pepper

1/2 cup chopped choy sum

1) In a large pot , bring 1 litre water to boil

2) Add salt, 1/4 cup scallions, and ginger

3) Cook egg noodle in the pot until al dante, drained

4) Blanch Choy sum in pot for 1-2 minutes

5) Mix oyster sauce, dark soy sauce, soy sauce, sesame oil and pepper with noodle, mix well

6) To assemble, place 1/2 the noodle on one plate, with choy sum and chicken.

7) Garnish with 1/2 of the remaining scallions, and top it up with some pepper

Wanton recipe

10 of wanton wrappers

1/2 cup of ground pork

1/2 tb corn starch

1/2 tb sesame oil

1 tb soy sauce

1/2 tb fish sauce

1 tb shaoxing wine

1) Mix ground pork with corn starch , sesame oil , soy sauce and shaoxing wine

2) wrap with wanton wrappers to form 10 wantons

Pickled green chillis

2 green chillis

1 cup of water

1 cup of vinegar

1) chop the chillis

2) boil water, remove water from heat

3) soak chillis in boiled water for 10 minutes

4) drain the chillis and soak chillis in vinegar overnight

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

Pho "fuh"

It smells so good already after 2 hours of simmering ! I am making Pho tonight. Usually i will post up the recipe only after i had it just to make sure every recipe that i post up is a keeper. However, this recipe is for sureeee a keeper. I adapted this recipe from steamy kitchen. Using pork instead of beef, cause i prefer pork over beef. I got to tell you , this is a GREAT recipe from steamy kitchen !

The original recipe from steamy kitchen
http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html



Ingredients
To serve 4

THE BROTH
1 onions, halved
ginger powder - 2 tsp ( i run out of ginger in my pantry , but is better to use whole ginger if available)
3 lbs of pork bones
3 quarts of water
1 cinnamon stick, 1/2 tbl coriander powder 1/2 tbl fennel seeds, 3 star anise, 1 cardamom pod, 3 whole cloves - in mesh bag]
3/4 tbl salt
1/8 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar



1 lbs rice noodles (dried or fresh)
Garnish
mint, cilantro, basil
2-3 chili peppers, sliced
1 big handfuls of bean sprouts
Hoisin sauce
siracha

Char onions on baking sheet. Broil on high . It takes about 5 minutes to get it charred on the outside. Turn over. Continue broil for 5 minutes. Remove from oven and peel off the charred section.

Par boiled the bones by boiling vigorously for 10 minutes. Drain and rinse the bones. Refill pot with bones and 3 qts of cool water. Bring to boil over high heat and lower to simmer.

Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 3 hours . Taste and seasoned if needed

Then prepare the noodle by following the instructions on the packet.
Fill each bowl with rice noodles. Serve immediately. Garnish with bean sprouts , chili pepper, basil, mint and cilantro

* The noodle is just too hard to resist. As soon as it on the table , we gobbled up everything and forgot to take a picture. Will definitely cook again and next time, with a picture of the noodle !

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.