Burnt Bottom Rice Vermicelli with Mince Pork Gravy - MFF SABAH #13

 

Recipe adapted from Wendyinkk

Ingredients (Serves 6) - Some modified

300gm rice vermicelli (6 slices)

7-8 eggs (beaten lightly and season with dash of pepper & pinch of  salt)

 2 shallot, chopped fine

 5 garlic clove, chopped fine

250gm lean pork, sliced thinly - (I use mince pork)

Marinate for the mince pork:

1 tsp salt

1 tsp sesame oil

dash of pepper

  

 Gravy

 3-4 tbsp corn starch

 5 bowl of water (1000 ml water)

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

2 tbsp. chicken stock

1 tsp black tick soya sauce

 dash of pepper to taste

 

 METHOD -Some modified  
Soak the rice vermicelli in water till soften

• Boil water in a pan and soak the rice vermicelli in warm water about 5 minute.
• Put 1 tsp of cooking oil and fried the rice vermicelli for 1-2 minute before flipping other side for   few times.
• Fried the rice vermicelli till slightly burnt.

 

 Note : I find this way can get the rice vermicelli more burn & easy to handle later.

• Beat the eggs with dash of pepper & pinch of salt
• Heat up the work and pour the egg into the work, making sure the fire is at medium low.
• Gently place the vermicelli (ready burn) in the centre of the egg and let cook for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
• Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside. 

 

• Marinate the mince pork with salt, sesame oil and pepper.
• Prepare the gravy, mixing everything together and making sure no lumps.
• Now add a little more oil, and heat at medium low. Add in garlic and shallots and cook till fragrant. Add in marinated mince pork and stir to all cooked. 
• Add in the prepared gravy and cook till it thickens.
• Dish up the mince pork over the egg and scoop gravy and drizzle all over. Serve while still hot!

I am submitting this post to MFF, Sabah month,

                                               Hosted by Mary Chey of A Pepper's Love.

Cheesey Fried Banana - MFF SABAH #12

 Recipe adapted from Wendyinkk

Ingredients:
8-10 pieces of frying bananas
Brown sugar (optional)
Cheddar cheese (grated)

Batter
75gm rice flour
25gm plain flour
1/2 tsp baking powder
1/4 tsp baking soda
125ml-150ml water
small pinch of salt

1. Prepare batter. Sift both flours, baking powder and baking soda together. Combine the sifted flour with water and salt, go with 125ml first.

2. Heat up your frying oil.

3. Peel bananas, and cut in half.

4. Dip bananas in batter and deep fry. ( Taste the banana, if you think you prefer a thinner crust, then add more water )

5. Serve with brown sugar and grated cheddar cheese.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

UFO Tart (Sandakan favourite snacks) - MFF SABAH #11

 

   

 





Recipe adapted from Wendyinkk

 

Ingredients:

Tart Base

60gm butter (salted)

50gm sugar

1 egg (medium size)

1/2 tsp vanilla extract ( Out of stock, so I didn't use)

50gm cake flour, sifted with 1/2tsp baking powder ( I use 60gm self raising  flour)

30gm whipping cream (optional - I used)

 

Custard

1 egg yolk

1 tbsp sugar

1/2 tsp vanilla extract (Out of stock, so I didn't use)

1 tsp custard powder

1 tsp plain flour

50gm mill

 

Meringue

1 egg white

1/8 tsp salt

few drops of vinegar or 1/4 tsp cream of tartar

2 tbsp sugar

few drops of vanilla (Out of stock, so I didn't use)

 

 1. Preheat oven at 170C. Prepare 10pcs of large egg tart tins.

2. Prepare tart base. Beat butter with sugar until pale and then beat the egg. Beat until it looks like

buttercream. Beat in vanilla extract. Fold in flour. Divide into prepared pans. Bake for 15min.

3. Meanwhile, prepare custard. Place all custard ingredient into a pot and bring to boil in a really low fire until it is cooked.

 4. Prepare meringue. Beat egg white with salt until frothy, then put in vinegar. Add in sugar gradually and beat until stiff. Put in vanilla and give it a light beating just to combine.

 5. When the base are done, remove them from the pan and divide the custard filling equally.

 6.Pipe the meringue using a 7mm round tip around and on top of the custard in your preferred manner.

 7.Grill at 180C for 3-5minutes or until browned. Serve warm.

 

 

 



I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.



DRUNKEN CHICKEN (SUP MANUK LIHING) - MFF -SABAH #10

 





TRADITIONAL HOMEMADE RICE WINE

The distinctive Flavour of Lihing Nilyn is a result of using traditional technique and ingredients passed down from generation to the next. This family made rice wine can be enjoy as a beverage or to be add zet to savoury dish. It is a must-serve during festival occasions such as wedding and Harvest Festival.

Since this is a family business, sorry LIHING (rice wine) recipe can't be share but we can purchase from them anytime. Contact Neo Enterprise at 014-651 1271 (Simon) /016-841 0505 (Vera) /016-845 9230 (Godwin) or e-mail lihingnilyn@yahoo.com

Here, you may use LIHING to cook with chicken and called it a drunken chicken (Sup Manuk Ayam)

Usually, this is a traditional soup for ladies in confinement, and normally a “village chicken,” (Ayam Kampung), is used. A regular chicken will do the trick, too. This drunken chicken soup is also suitable for any occasion as well, especially in cold or rainy season…:to warm up your body!

      

Ingredients
1/2 Village Chicken (Chop into medium size pieces)
290ml/1 bottle lihing (rice wine)
100gm fungus - dry fungus soaked in water for 15-20 minute
80gm Ginger
290 ml water (I prefer more dilute but if you prefer stronger taste, add 150 ml water)
2 tbs oil
1 tsp salt
1/2tsp ajinamoto/ MSG

 

1.Heat up the oil and add ginger into the frying pan or pot.

 

2. Add the chicken and then stir on high fire until fragrant, then add one 1bottle of sweet lihing.

 

3. Add the soaked fungus into the frying pan/pot and bring to boil and let the alcohol evaporate.

 

4. Then add enough water to cover the chicken and ginger to yield soup.

 

5.Simmer for ten minutes, taste and add salt and MSG/ajinamoto if needed. Let simmer for another five minutes or so, serve.      

Tips : The soup can be heated the next day, it will only become tastier; one can add a glass of lihing just prior to serving.

                                    I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.



Tenom Chun Ken (Egg roll with beef) - MFF -SABAH #9

Another popular Tenom Meat Egg Roll with BEEF!

 

This time I use beef as below:-

Ingredients

500g mince beef (Marinate with 1 1/2 tsp chicken stock + bit of pepper)

3 eggs 

Mince beef with meat blender

This time I use egg only. Strain the egg and this will turn out better result for the egg skin sheet. (egg skin will be more smooth).

Tips - Made egg skin not too thin or it will be easy to break when you roll in the meat.

       
Method of cooking, please refer the same way as Hakka Chun Ken (Egg roll) below link
http://peppers-love.blogspot.com/2013/05/hakka-chun-ken-meat-eggs-roll-mff-4.html

                                I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

HAPPY MOTHER'S DAY 2013

 

HAPPY MOTHER'S DAY!

Double Boiled Coral Seaweed Jelly - MFFF SABAH #8

 

            Dry coral seaweed before soak                           After soaked in water for few hours  

This coral seaweed (red colour) have a stronger smell



Ingredients (Prepared for 5 bowls)
10g dry seaweed - I use two type. Soaked for few hours or overnight. (Change water few times)
50g rock sugar (10g for each bowl)
2-3 big red dates ( 1/2 big dates for each bowl) - for small dates you may use 3 for each bowl.
5 bowl of water ( 1bowl water for each bowl)

Method
1.Drain seaweed, divided into 5 portion on each small bowl.
2.Add one red dates, rock sugar, water and cover the bowl.
3.Cover the bowl and bring to double boil for 1- 1 1/2 hours in medium fire.
4. Served hot or cold.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Coral Seaweed Kerabu - MFF SABAH #7

This Coral Seaweed is also know as Sea Bird's Nest as they are rich in collagen and protein which good for beauty skin.

Ingredients
50g dry seaweed - I use two type. Soaked for few hours or overnight. (Change water few times)
1 green mango (peeled, finely shredded)
1/4 ginger bud (Bunga Kantan) - (Finely shredded)

Seasoning
1/2 tsp. salt
3 tbsp. sugar
2 tbsp. sour palm sauce
2 Calamansi juice (limau kasturi)

Method
1.Drain seaweed, place all ingredients into a bowl and mixed well with seasoning.
2.Chilled in the fridge.
3.Garnish with some parley & chili before served.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Fried White Mee Hoon - Sabah Style - MFF SABAH # 6

 

 Ingredients

150 g seafood (prawns, fish slice and squid) or chicken or pork

Mee Hoon (soaked in water)

4 clove garlic

1/2 big chili

1 egg

1-2 stalk of choy sum or gau choy (vegetable)

1/4 carrot (slice)

1/2 big onion

1 tsp chicken stock

3 tbsp. chicken soup 

2 tbsp. oil

 Step 1 - Heat the wok with 2 tbsp. oil.
 Step 2 - Put all the seafood or meat to fry for few seconds. Add garlic followed by egg.

Step 3- Add mee hoon and stir fried for few seconds and add chili., carrot, onion and finally vegetables.

Step 4- Add carrot, onion and vegetables and finally add chicken stock & chicken soup then continue to stir fried for few second.

 Ready to served hot. Simple & yummy

Prepared by Aunty Ngau Chap Best and thank you for sharing the recipe. If  you're lazy to cook you may just drop by to Wawasan Plaza Food Court, 3rd Floor and order from Aunty. Only cost RM 5.50 per plate.



I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Fried Turan Mee (Egg Noodle) - MFF SABAH #5

 

 

Ingredients

Seafood - Prawn/fish slice & squid or char siew (pork)

2 glove of garlic

Choy Sum

1egg

1 roll Tuaran Mee (egg noodle)

1 tsp chicken stock

3 tbsp. chicken soup

1tbsp back soy sauce

 Loosen the noodle 

Step 1 -Loosen the noodle,
Step 2 - Bring the noodle into boiling water to cook for 1 minute.
Step 3 - Take out the tuaran mee and dip into cold water for 1 minute
Step 4 - Bring back to boiling water for a few seconds & rinse.Then, put the noodle aside.

Step 5 -Head up the wok with 2 tbps oil,
Step 6 - Put in all the seafood or meat and stir fry for a few seconds.
Step 7 - Add garlic followed by egg.

Step 8 -Add the noodle and stir fried for few second,
Step 9 - Add black soya sauce, chicken stock, chicken soup and finally add vegetables.
Step 10 - Ready to served hot.

 

Prepared by Aunty Ngau Chap Best and thank you for sharing the recipe. If  you're lazy to cook you can just drop by to Wawasan Plaza Food Court, 3rd Floor and order from Aunty. Only cost RM 5.50 per plate.

                                        
I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.