Salam, welcome to my virtual cafe :). Its just a place for me to share my passion of cooking. I am no masterchef nor a trained kitchen hand, I'm just an exuberant lover of food who feels that cooking is one of the greatest gift from Allah that can entice feelings & emotions. I hope this cafe can be a place for you to share your passion, knowledge, thoughts about food & cooking, as well as a place of sharing good (even sad) times with others just like in an actual cafe.
Ni satu dish yg palign tak boleh resist tiap kali balik kampung suami di Miri. Memang sempoiiii & sedapppp! Cuma mee nye di Sarawak ja ada rasanya. Taktau lah di Ipoh ni ada ka dak tak pernah pulak nak pi cari :(. Apapun, ni resipinya yg modified sendiri mengikut rasa sendiri, tanya orang yg jual di sana sungguh tak mahu dikongsi :(. Ini telah di 'sahih'kan oleh suami ;). Kalau ada lagi kawan2 dari Sarawak yg tahu resipi sebenar, sudi-sudi share ya, TQ.
1.5 liter air 500gm daging lembu (saya guna daging yg telah dipotong nipis)
1 liter air 500gm mee kolok kering (di Sarawak ada jual yg basah/fresh)
5 ulas bawang putih, dihiris bulat2 1 cawan minyak masak
Kicap masin Kicap Manis Daun sup, dihiris
- rebus daging dalam 1.5 liter air - setelah daging empuk, keluarkan daging dan toskan dan dihiris kecil2 - renehkan air rebusan daging
- goreng bawang putih didalam minyak sehingga kekuningan dan biarkan sejuk (jadi minyak bawang putih)
- didihkan 1 liter air di dalam periuk lain - celurkan mee (yg dlm bentuk sanggul) sehingga agak lembut - angkat dalam senduk tapis, masukkan sebentar dalam air rebusan daging, angkat dan toskan - masukkan mee ke dalam mangkuk, gaul bersama kicap masin, kicap manis & minyak bawang putih (mengikut citarasa anda) - masukkan ke dalam pinggan, taburkan daging yang telah dihiris berserta daun sup - hidangkan dgn cili jeruk / sambal
I'm a hawker food junky :) guessed its a growing up in Ipoh thing! one of my all-time favorite is chee chong fun (please correct my spelling guys). There are a few style of this dish but I like this one made by aunt @ Acik Intan. She learnt this simple yet wonderful recipe from a friend, Aunty Liza, if I am not mistaken ;). Made this yesterday for the first time. Needs more tweaking though but family & friend said it was great. I missed 1 main ingredient though, dried mushroom :(. So this is the recipe after double checked with my aunt :)
Chicken Broth 500 gm minced chicken 10 dried shitaake mushrooms (or any dried mushroom / canned button mushroom can do), soaked till soft & sliced 2-3 tablespoon chopped garlic (reduce if you do not like too much garlic) 1 liter water (this is again up to you depending how much broth you want & how thick you want it to be) 1/3 cup oyster sauce 2-3 teaspoon cornflour mixed with water to thicken the broth salt oil
- heat oil in a pot, fry garlic till fragrant - add mince chicken & mushroom, stir fry till chicken almost cooked - add water and bring to boil - add oyster sauce, reduce heat to simmer - add diluted cornflour till broth thicken (according to your preference) - add salt to taste (not too much, oyster sauce is already salty) - set aside once cooked
meanwhile, prepare 300gm soup noodle / rice noodle / kuey tiaw, prepare according to packet instruction garlic oil (5 sliced garlic sliced + fried in 3 tablespoon oil, keep everything together) pickled green chillies (2 green chillies, sliced, soaked in boiling water till cooled, discard water then add sugar, salt & 1 teaspoon vinegar) 3 tablespoon sesame seeds, roasted (my family didn't want this but it would give the dish some crunchiness) dried shrimps - fried & roughly chopped chilli sauce sweet chilli sauce macau sweet sauce (available from chinese /oriental store, i didn't have it yesterday though)
- arrange noodle, topped with fried garlic & a bit of garlic oil, pickled chillies, sesame seeds & dried shrimps - pour broth all over - eat with the any of the sauces above
Was wondering what to cook for iftar on Sunday. Suddenly remembered there are prawns in the fridge & there's mee (noodles). The taste of mee udang that I love to eat in Ipoh @ my fav hawker stall in Canning Garden's Hollywood was immediately on my tongue...ah! Not knowing hwo to do it actually, the internet (obviously) was my savior! Found a number of recipes and pictorial evidences i finally went with the recipe from http://ummizaihadi-homesweethome.blogspot.com/2010/02/mee-udang-che-iza.html. But I adjusted mine slightly:
(Estimated for 5 people)
2 table spoon chilli paste (I used a curry laksa paste Chilliz brand :)) 2 shallots 3 cloves garlic 1-inch sized ginger 1 tablespoon dried shrimp 1/2 tablespoon shrimp paste
- process all above ingredients together till well blended like paste
20 medium size prawns 1 liter water 3 tablespoon tomato sauce 2 tablespoon chilli sauce
- boil water - add prawn till almost cooked - remove prawns and let broth simmer over low heat - remove prawns' heads & shells, process the heads & shells in a blender till fine - pour into the simmering broth through a strainer, press to get all liquid out & stir the broth to get all well mixed pour broth into a large bowl - using the same pot, heat some oil - saute the blended paste above till fragrant and re-add the broth, stir to mix well - add tomato & chilli sauce and let to simmer over medium heat for about 40 minutes - meanwhile clean prawn by removing the intestinal tract & set aside
all you need to eat with the soup:
Noodles or even spaghetti or pasta Hard boiled eggs Tomato, sliced Green veggie - water spinach (kangkong) / spinach / choy sum / pak choy/ buk choy .. any of ur choice Bean sprout (taugeh) (I didn't have this hehe..so its not in the pic) Fried shallots (ready made available / make your own definitely taste better) Spring onions and, of course the cleaned prawns (instead of this I deep fried some prawns with everything still intact)
* the aunty who sells the mee udang I love, has this cooked chilli paste to accompany this dish...dont know how its made but it give the bang to this dish .. anyone know, share please
