During Ramadhan month, we’ve tried Mee Rebus from several stalls.  Mee rebus is one of the popular noodles dishes in Malaysia. This mee rebus recipe womes with yellow egg noodles in a rich sweet spicy potato-based gravy and sometimes prawn fritters. Knowing that the preparation time is rather long, Mummy still go ahead with the idea to try and cook from scratch. (She extract the recipe from Her World Cookbook)

• 1kg yellow noodles, scalded (or 1 pkt spaghetti cooked according to instruction)
• 300g bean sprout, cleaned & trimmed
• 6pcs soft beancurd, deep fried & sliced
• 8 hard boiled eggs, halved

Garnishing

• 1 cup crispy fried shallot
• 1 cup daun sup, finely chopped
• 1 cup daun bawang, finely chopped
• 1 cup calamansi (local lime) – halved

Gravy

• 2 kg chicken ribs
• 8 cups of water for stock
• 1/2 cup cooking Oil
• 8 shallots, 4 cloves garlic – pounded
• 4 tbsp chili boh & 2sq. inches belacan, roasted(mix together both)
• 1/2 tsp. salt
• 2 tbsp. assam jawa or tamarind paste mixed with 1/2 cup water, seeds discarded
• 2 tsp. salt
• 8 tomato, cut into wedges
• 2 liter store-bought tomato juice
• 2 tsp salt
• 1/2 kg medium-sized fresh prawn, clean and shelled
• 4 potatoes – boiled, drained & mashed
• 2 sweet potato – boiled, drained & mashed

Method

1.  In a pot, boil the chicken ribs in 8 cups water for at least 2-3 hours until the stock is reduced by half and the meat is soft. Remove the bones, trim off the fat from the meat and set aside the stock.
2. Heat oil & fry pounded ingredients till golden. Add cili boh mixture and tamarind paste, cook over medium heat till chili paste is cooked. Add 2 tsp. of salt then pour in chicken stock. Cover and allow to boil for 10 minutes.
3. Add tomato wedges and let it boil again for another 10 minutes. Next, pour tomato juice and 2 tsp. salt and stir gently, let gravy simmer for 5 minutes. Add in prawn.
4. Finally add in mashed potato and sweet potato to thicken the gravy. Let it simmer for 2 to 3 minutes then check the taste.

 

Ready to serve and eat

Preparation Time : 40 minutes

Cooking Time : 5 hours

Serves : 6-8

Terengganu Style Loh Mee; Mummy claimed that she used to have it when she was a child. YES! Mummy is orang Terengganu. Erm…what is the difference between the usual Lor Mee and this? I would say, the soup! Mummy got the recipe from a cookbook.

Broth

• 4-5 shallots, pound to a paste
• 500g prawns, shelled and deveined
• 125ml dark soy sauce (kicap manis)
• 500g cooked crab meat (substitute with chicken thigh)
• 2 litres hot chicken stock
• 6-8 tablespoon sweet potato flour, mixed with 125ml water
• salt to taste

500g yellow noodles(substitute with lou shu fun), blanched

Toppings

• 300g bean sprouts, tailed & blanched
• 100g Chinese chives, cut into 3cm length and blanched
• 1 large cucumber, cut into julienne
• chilies or bird-eye chillies, sliced
• fried shallots
• 5 limes, quartered

To prepare broth:

Heat oil in a wok over medium heat. Fry shallot paste until fragrant. Add prawns and kicap manis. Cook for 5 minutes. Add crab meat (here I substitute with chicken thigh), water & chicken stock; bring to boil. Lower heat and stir in potato flour mixture. Bring to boil. Season with salt and remove from heat.

 

To serve:

Place noodles in a bowl. Add broth and top with bean sprouts, chives, cucumber, chillies, fried shallots and squeeze of lime.

I got tempted on Baby Sumo’s Burger.

Therefore I made a suggestion to Mom; why not we try making own patties & Burger for dinner. Mom was delighted with my suggestion! She uses her own method of making it(the pork patties) from scratch.

 

INGREDIENTS :

As Above

 

– 500g minced pork (able to make 3-4 patties)

– burger bun

– sliced tomatoes

– lettuce

 

PORK PATTIES MARINATION:

1) Marinate all the minced pork with salt & pepper.

2) Refrigerate the meat for 30 minutes

 

 

 

Mold the meat into you desired size or thickness to form a patty. Fry the pork patties under the hot oil with a moderate flame. Cover the pan while you are frying it; to retain the meat’s moisture.

 

The outcome

 

Place the tomatoes, lettuce, patties & sauce as per your choice. Top with burger bun.

 

Nom Nom Nom….Mmmmm….So Yummy! SO kenyang after had it all.

On Sunday my mom decided to try this recipe which she got from “Her World Magazine”. Its Roast Chicken with Garlic & Chili. Asian style of roast chicken I suppose. ^^

 

Ingredients:

– 1.8kg whole chicken, cleaned & dried

– 4cm ginger peeled & sliced

– 5 red chili, sliced

– 9 cloves garlic, crushed

– 200g butter softened

– 2 tsp salt

– 1 tsp pepper

Roast potatoes

– 5 medium sized potatoes

– 3 cloves garlic, crushed

– 1/4 cup vegetable oil

– 2 sprigs rosemary leaves

– salt & pepper to taste

 

Method:

1) Pound/Blend ginger & chilies to a smooth paste. Mix into 120g of the softened butter & crushed garlic. Insert the butter mixture underneath the skin (between the flesh & the skin), being careful not to break the skin surface. Massage the chicken to evenly spread the butter mixture. Truss the chicken with butcher’s string.

whole chicken, cleaned & dried

 

butter mixture (chili, butter, garlic)

 

Insert the butter mixture underneath the skin (between the flesh & the skin)

2) Place the chicken in a Corelle Light Oblong dish and refrigerate uncovered for 4 hours to dry the skin. This will make the chicken skin crispy when roasted.

 

3) To prepare the roast potatoes, peel and quarter the potatoes. Place the cut pieces in a bowl of salted water to prevent browning. Mix the crushed garlic in a bowl with vegetable oil, rosemary sprigs and strained potatoes. Season with salt and pepper and set aside.

 

4) When the chicken skin is dry, coat the chicken with the remaining softened butter, salt & pepper. Pour 50ml water into the base of baking dish then put the chicken in a preheated oven (180 degree Celsius) for 30 minutes, constantly basting it.

 

5) Put the potatoes in to the oven for 25 to 30 minutes until golden brown. Remove the potatoes from the oven and reduce the oven temperature to (160 degree Celsius) to continue roasting the chicken for another 20 minutes.

 

6) Remove from the oven and serve the chicken with roasted potatoes.

 

For better result:-

– Stuff the chicken with sliced lemon for better taste

– Semi boil the potatoes before roasting them

 

Taa Daah…the outcome. Yummy chicken with crispy skin!

 

chicken meat with roasted potatoes

My mom likes to prepare delicious food when she’s free. She likes trying out the recipes from the recipe book or food that she has tried. Last weekend was her first attempt onBibimbap. Bibimbap is a popular Korean dish. The word literally means “mixed rice.” Its kinda healthy because it contains alot of vegetable than meat & its less oil.

Since there are good response on this dish when I posted it on my Facebook; therefore I decided to share the recipe.

SAUCE:

3 tablespoon Korean chili sauce (gochujang) – can purchase from Isetan/Jusco.

1 tablespoon minced garlic

1 tablespoon sesame oil

3 tablespoon water

1 tablespoon toasted sesame seeds (optional)

MEAT TOPPING:

-Minced meat or strip meat or chicken.

-2 teaspoon light soy sauce

-freshly ground pepper to taste

-1 tablespoon oil

Marinate all the above(MEAT TOPPING) and fry till cooked.

VEGETABLE TOPPING:

-shredded kimchi (can purchase from Jusco)

-spinach(bayam) blached

-mung bean sprout/ taugeh blanced

-1 onion halved and sliced thinly

-1 carrot blanched and shredded

-1 cucumber into julienne

-8 lettuce leaves shredded

-mushroom stir fry till cook (with soy sauce, sugar & sesame oil till dry)

-sesame oil for sprinkling

GARNISHING:

-seaweed sheets shredded(optional)

-fried sunny eggs

-cooked rice

Arrange everything in order.

We do not have stone bowl. So we substitute it with a normal bowl.

Top the sunny egg above it.

Add in SAUCE. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Assam Fish, a lil spicy and a lil sourish. Really add on your appetite to your meal. Here are the basic steps of it:-

Ingredient A: shallots, garlic, lemon grass, ‘lengkuas‘, tumeric, dried chili.

Blend Ingredient A.

clockwise from top; blended ingredient A, fish(ikan tenggiri), ladies finger & tomatoes.

Heat up wok with oil, fry the blended “ingredient A” till fragrant. Add in some belacan and tamarind juice (depends on your preferable sourness). Allow it to boil while adding in the ladies finger and tomatoes. Then add in fish, bunga kantan and a lil of seasoning(salt & sugar) as the final step and cook it till its ready to serve.

there you go; the outcome

I’m not a good chef. I hardly cook. Because I have a good chef at home. She cooks good food. She likes to try different types of food when she has spare time. Who will that be if its not my mom…hehe… Therefore I decided to share out some of her food here. I will briefly describe them here.

Today’s post will be on chicken rice

To cook the rice; all you need to do is prepare the ingredients below.

Washed the rice, add in chicken stock soup instead of plain water, then add in the fried minced shallot and garlic, add in 1 small cube of butter(approximate 1cm sq.) and finally add in the ‘pandan leaves’ for extra fragrant. Steam the rice.

clockwise; chicken stock soup, fried shallot & garlic, washed rice

For chicken; steam the chicken for about 15 minutes (for chicken sized about 2kg). Prepare the soya sauce for the chicken. Mixture of oyster sauce, soya sauce, thick soya sauce, dash of pepper, a lil bit of chicken stock, a lil bit of sugar & a lil bit of fried shallot oil.

arrange it well on a plate