Fried Noodle with Turmerick Podwer

Penang Asam Laksa - MFF PENANG #2

    Use 1 packet of Ikan Brand (200gm) Perencah Asam Laksa and add 800 - 1000 ml water, bring to boiled for 5 miunte. (Served 4 persons).

 Usually I use 1 big can of tomato sardine (very convenience and it taste good too).but this time I bought some fresh fish from market. So, I just clean the 5 fishes and bring to boil for 10 minutes till it is cooked. I remove the fish meat from the bones and  put into the Assam Laksa soup. Bring to boil for another 5 minute. Add 2 tbsp of fish sauce. Soup is ready now.

Ready to served hot with assam laksa noodle. (Cook in boiling water for 5-8 minute till it is soft)

Served with onion, ginger flower (bugua kentang), mint leaves, pineapple, cucumber and prawn paste.

Super fast, easy (using can of sardine) and Yummy too!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

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.

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.

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