Mee Goreng

Mee Goreng

Ingredient:

350gm Yellow Noodles

3 clove Garlic, chopped

1 nos Onion, sliced

150gm Green Vege-I used Sawi, cut in 2 inch length

1 nos Carrot, julienne in 2 inch length

2 nos Egg

200gm Char Siew, sliced

2 tbsp Oil

Seasoning:

1 tbsp Oyster Sauce

2 tbsp Light soy

Pepper to taste

2 tsp Sesame oil

5 tbsp water

Method:

1. Heat oil in the wok, add onion saute for 1 min or until the onion is lightly soften.

2. Add garlic and saute till golden brown.

3. Add carrot and the veg stem part saute for 1 min.

4. Add Char Siew and saute for 2 mins.

5. Make a well in the center of the wok and a little oil to the hot wok. Add the beaten egg in the center and stir briskly until its cook.

6. Add the noodles and cook for 2 mins.

7. Add the veg leaves and mix well. Cook for 1 min.

8. Season the noodles and mix well. Stir fry for 2-3 mins or more if required until the noodles are cook.

9. Ready to serve.

p/s: for a spicy kick, add a tsp of Sambal Belacan in step 8.

药材炖鸡 Steam Herbal Chicken

This is a simple and nourishing dish. Hope you will like it too.

Ingredient:

2 nos Chicken whole drumstick

1 tbsp Dark Soy

2 tbsp oil

1 pkt Herbal Soup Mix (药材汤料)

300-500ml Water (depends on how much gravy you like)

1-2 tsp Oyster sauce

1-2 tsp Soy sauce

1-2 tsp Chinese Shao Shing rice wine (绍兴酒)

1 tsp Dark soy (optional, just for the colour)

Pepper to taste

Drizzle of Sesame oil

1 tbsp Corn starch mix with 2 tbsp water

Method:

1. Pat dry the chicken and rub the dark soy onto the skin.

2. Heat the oil in a frying pan, shallow fry the skin part to get a nice brown colour.

3. Dish out and set aside.

4. Bring a pot of water to boil, add the herbal soup mix.

5. Let it boil for 10 mins or so.

6. Add oyster sauce, soy sauce, rice wine, dark soy, sesame oil and pepper to taste. (Season it according to your taste)

7. Add the corn starch mix to thicken the gravy. Turn off the fire when the gravy is thicken.

8. Place a big sheet of aluminum foil in a deep dish or bowl. Place the chicken drumstick in the middle and pour the gravy and put the herbal onto the meat. (I wanted to serve it individually, so I have make two parcel as two individual serving)

9. Wrap the chicken up like a parcel.

10. Steam the parcel for 2 hours.

11. It's ready to serve. You could serve it with steam rice or noodles.

Today we had it with some buckwheat soba noodles. So yummy!

p/s : I used the Herbal Soup mix which can easily get in any supermarket. Usually is ready mix. It consist of：

Red dates (红枣)

Gou Ji berries (枸杞)

Dang Shen (当参)

Wai Shan (淮山)

Bei Qi (北芪)

Yu Zhu (玉竹)

Shu Di (熟地)

Chuan Xiong (川芎)

* If the soup mix you bought do not have Shu Di (熟地) it does't matter, with "Shu Di" it will give a dark/black colour soup. So you could just add dark soy in your gravy if your soup mix do not have "Shu Di".

Spicy Fried Noodle ala tehhun's style

Ingredients:
Egg Noodle (yellow noodle)
Chicken fillet
Onion, sliced
Garlic, chopped
Sawi, cleaned and cut into 3cm length

Carrot, sliced and julienne into 3cm length
Egg
Oil
Lime wedges

Seasoning:

Fried Chili Paste
Light soy sauce
Dark soy sauce

Oyster sauce
salt & pepper to taste

sesame oil

Method:

1. Heat oil in wok and stir fry onion and garlic until fragrant.

2. Add chicken to cook for 1 minute.
3. Break in egg and stir to cook.
4. Add the sawi and carrot and mix well.

5. Add noodles and the seasoning then mix well.
6. Stir well until is hot and dry.
7. Serve hot with lime wedge.

P/s : You may fry the egg in advance and julienne it, then toss it in the noodle while cooking (step 5).

Noodle with pork

This is very easy to make, all you need is just a packet of instant noodle and some braised pork in dark soy 卤酱油肉 (Add a few hard boiled egg in the stew, then you get 卤蛋)

Ingredient:
Instant Noodle
Braised Pork with Dark Soy Sauce

Method:
1. Cook the instant noodle in a pot of boiling water.
2. Drain the noodle and put in a bowl.
3. Top with the braised pork and egg.

Bon Appetite!!

Kon Loh Mee Series 干捞面系列

Kon Loh Mee with Char Siew and Chicken Curry

Kon Loh Mee with Siew Yuk served with Pork meatball soup

Kon Loh Mee with Char Siew and braised mushroom

Siew Yuk Kon Loh Mee 烧肉干捞面

Kon Loh Mee served with Siew Yuk

Ingredient:

Wantan mee (1 nos per serving)
Siew Yuk/Crispy Roast Pork/烧肉

Sauce:

Dark soy

Light soy

Oyster sauce

Salt

Pepper

Sugar

Garlic Oil

Method:

1. Bring sauce to a boil and set a side.

2. Bring a pot of water to boil, cook the noodles for 2-3 minutes, until al dente. Drain the noodles and run it under cool water.

3. Toss noodle with sauce, mix well and ready to serve with desired topping.

Curry Mee

Ingredients for Laksa paste:
6 dried chillies
2 stalks lemongras
8 shallots, peeled
4 cloves garlic, peeled
2 tbsp coriander seeds, roasted
10 white peppercorns
5gm belacan

100ml cooking oil

Laksa Stock:
1 ltr chicken stock
500ml coconut milk
15g rock sugar
2 tsp salt to taste
10 beancurd puffs, halved (Optional)

600g yellow noodles, scalded
200g dried rice vermicelli(Beehoon), scalded
150g beansprouts, scalded

Topping:
Prawn, cooked and shelled
Chicken, cooked and shredded
Egg, hard boiled and shelled

Garnish:
Sambal/Fried Chili Paste
Spring onion, chopped
Fried shallots

Method to prepare laksa stock:
1. Roughly cut up the chillies, lemongrass, shallots and garlic.
2. Pound or blend all the laksa paste ingredients(except oil), until fine.
3. Heat the oil and fry the paste until fragrant.
4. Add chicken stock, bring to a boil and simmer for 5minutes before adding the coconut milk.
5. Season to taste with the rock sugar and salt.
6. Add the beancurd puffs and cook for a few minutes, stirring continuously to prevent the coconut milk from curdling.

To serve:
1. Place some noodles, beehoon and bean sprouts in a bowl.
2. Top with some egg, prawn and chicken.
3. Ladle the laksa over with a few beancurd puffs.
4. Garnish with chopped spring onion, fried shallot and sambal belacan.
5. Serve hot.

Mamak Maggie Goreng ala tehhun's style

Ingredients:
Maggie mee or any instant noodle will do
Chicken or Prawn
Onion, sliced
Garlic, chopped
Cabbage/sawi, cleaned and cut into 3cm length
Chili, sliced
Tomato, cut into wedges
Egg
Chili tumis
Oil

Seasoning:
Tomato sauce
Chili sacue
Light soy sauce
Dark soy sauce
dash of pepper

Garnish:
Spring Onion
Fried shallots
Red chili
Lime

Method:
1. Cook the instant noodle in a pot of boiling water for 1 minute.
2. Drain the noodle and run in cold water for 1 minute. Drain and keep a side.
3. Heat oil in a wok and stir fry onion and garlic until fragrant, add in the chili tumis to cook.
4. Add chicken or prawn to cook for 1 minute.
5. Break in egg and stir to cook.
6. Add the noodle and the seasoning then stir well.
7. Add cabbage, chili and tomato to cook for further 1 minute.
8. Stir well until is hot and dry.
9. Serve hot with garnish.

Claypot Instant Noodles

Simple yet comfort food

Ingredients:
1 pkt Chicken soup flavour instant noodles
Some Green vegetables leaves (eg. pak choi, lettuce)
1 nos Egg
Some chopped spring onion for garnish

Method:
1. Bring water to boil in the claypot, cook the instant noodles according to the instruction on the packaging.
2. Add in vegetables and egg and boil for 1 minute.
3. Ready to serve.

Stir Fried Egg Noodles / Chow Mien

Ingredients:
Egg Noodle
Pak Choi / Green leaves vegetable
Chicken fillet / Prawn
Chopped garlic
Egg
Oil

Sauce:
Light soy sauce
Dark soy sauce
Oyster sauce
Salt & pepper to taste
Sesame oil

Method:
1. Bring a pot of water to boil, cook the egg noodles for 3-5 minutes, until al dente. Drain the noodles and run it under cool water. Drain it and drizzle some oil and mix well(So the noodles don't tend to stick together). Keep a side for later use

2. Heat oil in the wok. Add chopped garlic to cook for a few seconds then add the shrimp/chicken cook for a minute.

3. Make a well in the center and add a little of oil to the hot wok. Add the beaten egg at the center and stir briskly.

4. Add the vegetable and cook for a minute or two

5. Now add the noodles and stir everything together.

6. Season with the sauce and mix it well. Stir fry for another minute or two.

7. Ready to serve.