Singapore Fried Hokkien Mee

Hokkien mee is one of my all time favourite hawker dishes. It is also a dish that is unique to Singapore. There are many theories as to the origins of the dish, but what is undisputed is that you can’t find this style of Hokkien mee in our neighbouring countries, unlike char kway teow where many variations can be found across Malaysia. Malaysia does have its own “Hokkien Mee” but the only thing they have in common is the noodles. KL Hokkien mee is quite a different dish altogether, both in terms of flavour and in the method of cooking.

Ingredients

1. Hokkien Noodles 1 kg
2. Bee hoon 600g (I used fresh rice noodles)
3. Eggs 6
4. Chicken lard 200g
5. Ginger 1 thumb size cut into cubes
6. Garlic 8 cloves minced
7. Chinese chives (gu chai) 1 cup
8. Fish sauce to taste
9. Calamansi limes
10. Sliced chillies

Stock

1. Prawns 1 kg (Sua Lor is preferable)/li>
2. Squid 2 pieces/li>
3. Chicken Belly 300g/li>
4. Chicken bones/li>
5. Salt 2 tsp/li>
6. MSG optional 1 tsp

Method

1. Render the Chicken lard by adding the lard cubes to the wok together with enough water to cover and a few cubes of ginger. Once the water dries up, turn to low heat for 1 hour or until the lard cubes become crispy and brown.
2. Bring a pot of water to boil and add the Chicken bones and pork belly. Boil for 5 mins then discard the water and give the bones and Chicken belly a good wash to remove the impurities. Set aside.
3. Bring another pot of water to boil and blanch the prawns and squid. Once the prawns turn colour, remove the prawns and squid and add the Chicken belly and bones to the prawn stock. Peel the heads and shell of the prawns and add it back to the stock. Add enough water to cover the shells and boil for 1.5 – 2 hours. Remove the Chicken belly and allow to cool before slicing.
4. Devein the prawns, slice the squid and Chicken belly and set aside.
5. Blanch the Hokkien noodles with hot water, then rinse with tap water, drain and set aside. This will get rid of excess “kee” (alkali) smell.
6. Heat wok. When hot add 1/2 cup rendered lard. Beat the eggs and fry the eggs till they are brown and fragrant. There should be enough oil so that the eggs are bubbling away.
7. Add noodles and toss to mix with eggs. Add 2 scoops of stock to the noodles and allow to simmer till dry. Next fry till the noodles are toasty and have lost the “kee” smell and have developed a toasty aroma. Try not to break the noodles in the process.
8. Add the rice noodles and toss to mix.
9. In a separate small pot, heat up lard oil, lard cubes and minced garlic. Fry till fragrant and add 1 scoop of stock. Then add this to the noodles. Add more stock and cover to wok to allow the noodles to simmer for a few minutes. (if you are frying small amounts, this can be done in the work with the noodles pushed to one side)
10. Add prawns, sliced squid and Chicken belly and toss to mix. Add garlic chives, and a splash of fish sauce to taste.

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Source : Wikipedia / ieatishootipost

Malaysian Hokkien Mee Noodles

Ingredients

1. 3 tbsp oil
2. 5 cloves of garlic, finely chopped
3. 8 Prawns, medium sized
4. 1 pcs fried fish cake, chop into 0.5 cm slices (optional)
5. 1 small green round cabbage, chopped into palm-sized pieces
6. 400g of thick hokkien noodles
7. 1 cup of chicken or water

Sauce

1. 3 – 4 tbsp dark soy sauce (for colour)
2. 2 – 3 tbsp of oyster sauce
3. 1 tsp granulated sugar
4. 3 dashes white pepper powder

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Source : Wikipedia / jewelpie

Scrambled Eggs with Baked Beans on Toast

Scrambled Eggs with Baked Beans on Toast

Ingredients:

1. 6 Eggs/li>
2. 1/3 Cup Cream/li>
3. 1 Tbsp Butter/li>
4. Salt to taste/li>
5. 1 Can Baked Beans (warmed)/li>
6. 4 pieces of Light Rye Bread (Toasted)

Method:

1. In a bowl crack the eggs, add cream and whisk lightly. Heat a nonstick pan add the butter, allow to melt slightly and sizzle, but not brown, add the egg mixture and salt.
2. Allow to cook slightly 20-30 secs, with a Teflon spatula glide the tip around the edge of the pan and bring the cooked egg to the centre, loosen the base in the centre and fold over allow to cook 20-30 secs and repeat until the eggs are cooked to your desired consistency.
3. Cut two slices of warm toast in halve on the diagonal, place a whole slice in the middle of the plate top with half the baked beans followed by half of the eggs, or vice-versa.
4. Place the final halved toast, on the side of plate.
5. Ready to serve........

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Source : Wikipedia / angelasparksblog

Cantonese Fried Flat Noodles in Egg Gravy

As with all fried hawker noodle dishes, use a large wok over high heat where possible and slice up all your ingredients before starting to cook so they can be tossed in quickly. The secret to getting the gravy right is to add the eggs at the very last minute before serving- by all means change it up to be thicker/thinner/eggier/egg-less if you see fit.

Fry together over high heat in a bit of oil until charred:

• About 350g fresh hor fun/kuay teow (soak in hot water first to separate if clumped together, then drain thoroughly. If using dried noodles, use less as it expands and boil until white and soft before use)
• 1 tbsp dark soy sauce (more if it looks too light)
• 1 tbsp light soy sauce
• Dish up onto two deep plates/shallow bowls and set aside.

Making the Gravy:

• Fry 2 cloves garlic, finely chopped until golden.

Add and fry briefly:

• 8-10 slices of chicken (or beef if you like)
• 6-8 raw king prawns, peeled and deveined
• 6-8 slices of fishcake
• 6-8 slices of squid

Lower heat and add:

• 1½- 2 cups water (depending on how much gravy you want) * If you have good chicken stock around use that but I would avoid artificial chicken stock cubes/powder, tastes awful!
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Bit of sugar
• Dash of white pepper
• Dash of salt

Continue:

• Bring to a boil, then add 2 tsp cornstarch diluted in ¼ cup water (for thickening).
• Simmer for a few mins until thickened.
• Slice 1 bunch of choy sum (flowering Chinese cabbage) or greens of your choice into 2” lengths and throw in.
• Turn heat off and break in 2 eggs, stirring quickly to scramble.
• Have a quick taste and add more seasoning if required.
• Dish the gravy over the prepared hor fun and serve immediately (alongside a small dish of sliced pickled green chillies in light soy sauce if you're lucky enough to have it).
• Ready to serve...

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Source : Wikipedia / bakecookeat

Halal Dumpling

Dumpling is originally a Chinese culinary that becomes really popular. A simple dish that can be enjoyed as an appetizer or main dish, Dumpling is one of the favorite menus for Chinese. It's a simple recipe for Dumpling that is halal because you will make it your own at home. The recipe is easy to follow and the result is very delicious it will make you a great host if you are inviting some friends to visit home.

Ingredients

• Dumpling skin
  1. 250g hard wheat flour
  2. 250g wheat flour
  3. 250cc hot water
  4. 1 small spoon salt (As you like)
• Dumpling filling
  1. 200g halal certified chicken thigh
  2. 1/4 cabbage
  3. 1/2 bundle of Chinese chives
  4. 1 small spoon grated ginger
  5. 1 small spoon grated garlic
  6. 1 big spoon salad oil
  7. 1 big spoon soy sauce
  8. 1 small spoon sesame oil
• 1/2 small spoon salt
  1. A big spoon : 15cc/15g
  2. A small spoon : 5cc/5g

Fillings instructions

1. Make the dough. Mix hard wheat flour, wheat flour and salt in a bowl.
2. Pull hot water circularly, mix the whole by long chopstickes. When it collects up, mix such as kneading by hand and collect up the whole in one.
3. Once collects up, remove the dough from a bowl and knead further by hand on a cutting board or block. At the time, do not sprinkle flour.
4. When stir to combine, make balls when there is no powdered ones. Cover by a wrined wet kitchen towel and leave at the room temperature for a half hour to an hour.
5. On the block sprinkled wheat flour, cut the left dough in quaters. Such as rolling respective balls over, make them as bars at 4cm in diameter and cut into 1cm length by a kitchen knife.
6. Spread cut doughs by hand. When spread the dough such as avaraging the thinness and making balls by a rooling bud, complete skins.
7. Until use skins, flour wheat flour and lap over to prevent from sticking and put a wet kitchen towel tightly squeezed.
8. Make filling. Chop cabbage into fine pieces. Flour a pinch of salt (excluding the ingredient), mix the whole such as kneading and drain off water.
9. Cut Chinese chieves into 1cm width pieces. Put them in a strainer and make them wilted by pulling hot water from the top.
10. Put remained ingredients of dumpling and mix until meat get thickened.
11. Add cabbage 5. and Chinese cheves 6. into 7., mix the whole to make it even further and complete filling.
12. Wrap up filling by made skins.
13. Line dumplings in a fry pan which put oil. Cook on high heat for 1-2 minutes, pull 100cc (excluding the ingredient) and steam on medium heat after drop a cover.
14. When water get dried, remove a cover, cook until it get dried completedlly
15. Your Dumpling is ready

Cooking instructions

1. When you increase the percentage of hard wheat flour, it would be appeared sticky for boiled dumpling.
2. Please choose non alcohol soy sauce and vinger when you eat dumplings.
3. You can use remained dumpling skins for mini pizza and apple pie.
4. Your Dumpling is ready to serve!

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Source : Wikipedia / halalrecipes

Halal Wonton Soup

Wonton soup is originally a Chinese culinary that becomes really popular. A simple dish that can be enjoyed as an appetizer or main dish, wonton soup is one of the favorite menus for Chinese. It's a simple recipe for wonton soup that is halal because you will make it your own at home. The recipe is easy to follow and the result is very delicious it will make you a great host if you are inviting some friends to visit home.

Ingredients

1. 2 large boneless chicken thighs
2. 1 cup of peeled shrimps
3. 3 large leeks or green onions
4. 1 onion
5. 10 cloves of garlic
6. 5 cm size ginger for the broth
7. 2 cm size ginger for the fillings
8. 2 tablespoons of cornstarch
9. sesame oil
10. soy sauce
11. salt
12. pepper
13. a pack wonton wrapper

Fillings instructions

1. Put the shrimp in the food processor, ground the shrimp, you still want some chunks textures on the shrimp, after that put the shrimp in a mixing bowl
2. Cut the chicken into cube size then put it in the food processor to make ground chicken and after the chicken have transformed to ground chicken add it to the mixing bowl
3. Grate 5 cloves of garlic into a garlic paste
4. Grate the 2 cm size ginger into a ginger paste
5. Add the grated garlic and ginger to the mixing bowl along with shrimp and chicken
6. Cut 2-3 of the leek’s green part and chopped the finely
7. Add the chopped leeks to the mixing bowl
8. Add about 2 tablespoons of sesame oil
9. Add enough salt and pepper and mix the bowl very well until all the shrimp, chicken, and leeks are mixed well
10. Add the cornstarch and mix it well again until all mixed
11. Wrap the fillings with the wonton wrapper one by one until all the fillings is finished wrapped
12. Your wonton is ready

Broth instructions

1. Get a large pot and fill about 8 cups of water then heat it over a high heat until the water is boiling
2. Turn the heat to medium-low
3. Peel and cut the onion into 2 half pieces, then add the onion into the boiling pot
4. Cut the 5 cm meters ginger and add it to the pot
5. Cut about 1 green part of the leeks the add it to the pot
6. Crushed and peeled 5 cloves of garlic and add it to the pot
7. Let the pot boil again on medium-low heat for minimum 45 minutes
8. After 45 minutes remove the onion, ginger, leeks, and garlic from the broth
9. Turn the heat to low and the broth is ready

Cooking instructions

1. Add all the wontons into the pot and set the heat over medium-low heat
2. Let it boil for about 20 minutes
3. After 20 minutes, add about 1 tablespoons of sesame oil, ½ tablespoon of soy sauce, enough salt, and pepper
4. Mix the pot slowly so that the all wontons are not wrecked.
5. Cut the leeks stems (you can cut it diagonally to make it looks beautiful in the pot)
6. Add all the cut leek stems to the pot and let it boil again for about 15-20 minutes
7. Your wonton soup is ready to serve!

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Source : Wikipedia / halalmedia

Korean Country Delights Cruisine

These days there's no escaping the "hallyu" or Korean wave. Whether it's drama, music, beauty, fashion, cars, smartphones, or household appliances, the K-wave has swept us all up in its unstoppable wake. Ardent foodies aren't spared either judging by the ever-growing number of Korean restaurants in the Klang Valley. In recent years, Korean food has become a popular cuisine of choice for many when they dine out.But Korean food is not all about BBQ and kimchi. There are plenty of fascinating, little known facts about hansik, aka Korean cuisine.