Sempoi Wan Tan Hor (Kuey Tiaw)

Ni memang my favoriteee dish. Lama dah nak try buat sendiri tapi tak terbuat sampai khamis lepas ni puasa and ternampak kawan di ofis makan lunch. Terus cari recipe di internet and balik try. Modified sikit :). Walau kuah terpekat sebab telebih tepung jagung hehehe (nak cepat masa tu org dah nak azan), Alhamdulillah ok dan habes sefamily makan.





3 Sudu Besar Minyak
4 ulas Bawang Putih, dipotong dadu kecil2
500gm Kuey Tiaw (untuk goreng)
1 Sudu Besar Kicap Cair
3 ekor sotong putih, potong kecil2
10 ekor udang kipas sederhana
Sedikit isi ayam (guna isi dada didadu sederhana kecil)
Secubit garam & serbuk lada hitam
1 Sudu Besar Sos Tiram
500ml Air Stok Ayam
3 batang Sawi, dipotong
1 Sudu Besar Tepung Jagung, dibancuh dalam sedikit air
1 biji telur, dipukul sedikit

step 1:
- panaskan 1 sudu besar minyak
- tumiskan 1 ulas bawang putih yg telah di potong
- gaulkan kuey tiaw dgn kicap cair, dan goreng sebentar hingga lembut dan ada bahagian yg agak rangup
- angkat dan masukkan ke dalam mangkuk

step 2:
- panaskan minyak yg selebihnya
- tumis bawang putih yg selebihnya
- masukkan sotong, udang dan ayam, goreng sebentar sehingga sebati dan keluar air
- masukkan garam dan lada hitam diikuti dgn sos tiram, gaul sebati
- masukkan ari bancuhan stok ayam, kacau dan biarkan mendidih
- masukkan sayur sawi, kacau sehingga agak masak
- perlahan masukkan bancuhan tepung jagung ukt memekatkan kuah (ikut citarasa anda utk kepekatannya)
- setelah agak mendidih, tuangkan telur yg telah dipukul keliling ke dalam kuali dan gaul perlahan, dan tutup api
- tuangkan segera kuah ke atas kuey tiaw
- hidangkan dgn cili / cilipadi potong

Happy trying :)

Sempoi Mee Udang (Prawn Soup Noodle)

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

Happy trying .. :)

Sempoi Quiche - My Mama's Signature

mama's made quiche ... much better looking than mine hehe

This is a dish that never fails to satisfy my family's pallette, it's my mum's evergreen quiche...simple & scrumptious everytime...but this is my version surely no where near my mum's :)

1 sheet shortcrust pastry to fit 26cm baking pan (my mum makes her own ... pastry somehow is not friendly to me hehe :))

filling
1 medium sized onion, finely chopped
1 can (or 2 small cans) tuna (my mum use tuna in water, i used what's in my cabinet, sorry mama)
1 can button mushroom / champignon, quatered / sliced, according to your preference
6-8 medium prawns, remove shells & cut into bite pieces (about 3 pieces / prawn)
a pinch of salt & ground nutmeg

custard
250ml cream
3 large eggs
a pinch of ground nutmeg
salt & pepper to taste

3/4 cup grated cheese, Kraft's blue boxed cheddar cheese has been the favourite

- preheat oven 170'c, lightly grease pie / quiche dish
- place pastry till filled up side of dish
- blind bake for about 8-10 minutes, do not over cook

- saute onions
- add prawns, tuna & mushrooms, stir till well combined
- add salt & nutmeg, & stir fry till slightly dried

- beat cream, eggs, nutmeg, salt & pepper till well combined

- spoon filling into pastry, spread evenly
- pour custard, maing sure to fill evenly
- sprinkle cheese on top all over
- bake for 35-45 minutes or check that custard is quite 'springy'
- remove from heat & let set till cooled

* serving it on the day its made is obviously the best, but you can also make this a day ahead, keep it in the fridge once cooled, heat up in microwave whenever you want to eat it.

Happy trying ... :)

Sempoi Ginger & Tamarind Juice Infused Fried Crayfish

1 medium size raw crayfish @ udang kara (any type of prawn can also do :)),
1 1/2 inch ginger, match stick sliced (or anyway u like)
1 small onion / half large onion, sliced
1 green chilli, cut vertical halfway intact
1/3 cup tamarind juice (about a tablespoon of tamarind pulp mix with 1/3 cup water)
1 tablespoon soy sauce
1 teaspoon of sugar
1 tablespoon oil


- take out flesh & discard shell, cut into small bite pieces
- saute ginger, onion, green chili till about caramelized
- put in crayfish, stir fry
- midway, add tamarind juice, soy sauce & sugar
- continue stir fry till well combined & broth slightly reduced
- do not overcook crayfish or it'll be too chewy


* i tried with prawn 2 days ago & the taste was good as this .. :) (that's what my family & a friend told me ;))


Happy trying ... :)