Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts

Monday, September 12, 2011

Mummy's Perfect Kuey Teow Mushroom Soup

Months ago, I mentioned to mum how much a friend loved her Mushroom Soup. The morning this friend planned to come by for Raya, I went to the kitchen to begin cooking for my guests at 7am in the be greeted by a huge pot of Mushroom Soup....all ready cooked by my mother. Mums will always be Mums...They come with a huge beautiful heart. ♥
  • 3 tbsp of vegetable oil
  • 6 cups of vegetable stock (preferably home-made)
  • 6 garlic, chopped
  • 2 inches of ginger, chopped
  • 1/2 cup each of 6 different varieties of mushrooms (choose from either shiitake mushroon, button mushroom, oyster mushroom, enoki mushrooms, porcini mushroom, snow fungus, chinese black mushroom, straw mushroom, wood ear fungi)
  • 8 cherry tomatoes
  • 10 fishball (optional)
  • 2 fishcake, sliced (optional)
  • 2 tsp crushed black pepper
  • 2 tsp salt 
    1. Heat oil in a large pot.
    2. Sautee the ginger & garlic briefly.
    3. Pour in the stock & allow to boil on low fire.
    4. As the stock begins to boil, put in all the different varieties of mushrooms.
    5. Flavour with salt & pepper.
    6. Put in the fishball & fishcake. 
    7. Turn off the heat & put in the cherry tomatoes.
    8. Can be served with kuey teow, mee hoon or yellow noodles.

Wednesday, February 2, 2011

Mee Rebus Johor Mak Long

Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me. What makes Mak Long so special is her generosity in sharing her recipes with me, her soft spoken & gentle demure. I feel so blessed to have had her in my life. This Mee Rebus Johor is one of the many recipes she shared with me....

Ingredients to blend:~
  • 2 large red onions
  • 15 bulbs of shallots
  • 6 cloves of garlic
  • 2 inch of ginger
  • 3/4 cup curry powder

Other ingredients:~
  • 250gm beef, cut into small pieces & boiled till tender. Keep the stock
  • 1 handful prawns, trim the legs
  • 2 tbsp tauchu(fermented soya beans)
  • 3 inch galangal, bruised
  • 5 stalks of lemongrass, bruised
  • 3 medium sized sweet potatoes
  • 2 large potatoes, boiled & coarsely mashed
  • 2 cups coconut milk
  • 2 tsp salt


  1. Heat oil in a large deep pot. Sautee’ the blended ingredients till the oil separates.
  2. Put in the beef as well as the stock.
  3. As it boils, throw in the galangal, lemongrass and salt.
  4. Finally, pour in the coconut milk, tauchu, sweet potato & potato.
  5. As the gravy thickens, drop in the prawns.
  6. Season with salt. Don’t forget to taste!
  7. This mee must be eaten with the accompaniment especially the penderam. Without it, it won’t be the authentic Mee Rebus!

Accompaniment Ingredients:
  • 10 Penderam, snapped into edible sizes
  • 3 hard tofu, cubed and deep fried
  • 2 handful beansprouts, tail plucked ,cleaned & dipped in hot water
  • 2 handful Chinese celery & spring onions, sliced thinly
  • 3 green chilies, sliced thinly, slanted & deseeded
  • 6 calamansi lime, halved & deseeded
  • 2 tbsp crispy fried shallots

Prawn Penderam

Penderam Ingredients:~
  • 1 ¼ cup rice flour
  • 1 cup thick coconut milk
  • 2 cups fresh small prawns
  • 1 ½ tsp salt
  • 3 cups coconut oil
  • 2 screwpine leaves, washed & tied into a knot

Blended & Ground Ingredients:~
  • 1 tbsp coriander seeds
  • ½ tsp cumin
  • ½ tsp fennel
  • 8 shallots
  • 3 garlic
  • 1 inch ginger
  • ½ tsp tumeric, ground

~Method for Penderam~
  1. Heat oil in a wok on medium fire.
  2. Apart from the screwpine leaves, mix all the other ingredients together in a bowl.
  3. When the oil is hot, put in the screwpine leaves for a few seconds, just to flavor the oil. Then remove it.
  4. Scoop the batter (making sure you get some prawns) and slide a very thin layer of the batter from the top of the wok downwards into the oil.
  5. Allow the batter to turn golden brown before you drown it totally in the hot oil.
  6. If it gets stuck on top of the wok where there is no oil, just keep on scooping the hot oil from the wok and gently pour it on the stuck batter.
  7. Keep doing this and the batter will eventually dismantle itself.
  8. When the batter turns brown & is crispy, remove and drain.
  9. When cool, place in an airtight container. Use when needed.

Saturday, January 29, 2011

Min's MoHinGa (Min Sway Tin's Burmese Catfish Broth)

Din's college friend whom he has not met for 30 years, came from the United States and stayed with us over the weekend. I was thrilled to bits when he took over my kitchen and taught me how to make the perfect MoHinGha. You are amazing Min! Your MoHinGa is also amazing! Thank you!

Ingredients for broth:~
5 slices of Catfish
3 lemongrass, bruised

Ingredients to pound:~
6 cloves of garlic
1 inch of ginger
2 red chillies
2 bird's eye chillies

Condiments Ingredients :~
5 boiled eggs, halved
8 shallots, sliced thinly & washed
6 garlic, chopped, fried in 2 tbsp of hot oil and 1 tsp turmeric powder till golden brown & crunchy
1 bowl of crushed crunchy rice flour crispies (penderam/tempeyek)
1 lemon, cut into 6 wedges
2 stalks of coriander roots, sliced thinly
8 sliced bird's eye chillies, sliced & soaked in 4 tbsp fish sauce

Other ingredients:~
1 pack of Japanese rice flat noodles (boiled according to package instructions or for about 8 minutes with 1 tsp oil & 2 tsp salt)
1/4 cup oil
2 large onions, chopped
1 1/2 tsp turmeric
1 tsp paprika
5 tbsp fish sauce
1 tsp of fish paste
1 tsp black pepper
2 tsp rice flour diluted in 2 tbsp water

~Method for the broth~
1. Boil about 6 cups of water in a pot.
2. Put the catfish slices into the boiling water.
3. Put in the lemongrass.
4. Boil the catfish & lemongrass for about 15 - 20 minutes
5. Remove the fish from the broth. Allow it to cool.
6. Debone the fish. Put the fish aside to be cooked later.
7. Put the bones back into the broth.
8. Allow the broth to continue roll boiling on low heat until ready for use.
9. When ready for use, drain and retain the broth.
10.Throw the bones & lemongrass away.

~Method for MoHinGa gravy~

1. Heat oil in a heavy based pot. Sautee' the pounded ingredients.
2.Throw in the chopped onions. Sautee' further.
3. Put in the turmeric.
4. Add the deboned fish. Chop the fish up while it is cooking in the pot.
5. Add the paprika.
6. Pour in the reserved strained fish broth.
7. Add the fish broth.
8. Put in the shrimp paste.
9. Add the black pepper.
10 Thicken the fish broth with the rice flour mixture.

To assemble:~
1. Put the noodle in a bowl.
2. Pour the thick catfish broth over the noodle.
3. Sprinkle with the shallots, fried chopped garlic, crunchy rice flour crispies and coriander roots.
4. Put in boiled egg in the bowl.
5. Squeeze with some lemon juice.
6. Extra amazing when eaten with bird eye's chillies in fish sauce.

Sunday, September 26, 2010

Mee Bandung Muar

Out of all the noodle family, I have a soft spot for Mee Bandung. The tomato base with a hint of chilli 'hotness' & a distinct but not overpowering prawn-based gravy somehow brings out such a vibrant flavor to this dish. The highlight is of course the poached egg in the gravy & the secret ingredient of coarsely ground peanuts....could only make this dish even more spectacular. My son Aziff, would rave about this dish & requests for it during his weekend visits or semester breaks...

Blend coarsely:

  • 15 bulbs shallots
  • 4 cloves garlic
  • 1 inch ginger

Other ingredients:

  • 1 packet yellow mee
  • 250gm/2 handful beef (cut into tiny pieces and boiled till tender. Retain the water it was boiled in.)
  • 1 handful small prawns, legs trimmed
  • 2 tbsp dried prawns, soaked with hot water & pounded
  • 3 tbsp chili paste
  • 1 ½ cups tomato sauce
  • 2 large ripe tomatoes, quartered
  • 1 bunch Chinese spinach/sawi, cut into 1” length
  • 5 small ‘C size’ eggs
  • 4 cups water
  • 2 tsp salt
  • 2 tbsp sugar
  • 1 block hard tofu (deep fried, halved and sliced thinly)
  • 2 green chilies, sliced thinly slanted
  • 2 tbsp peanuts (deep fried, skinned & pounded coarsely)
  • 2 tbsp crispy fried onions


  1. Heat oil in a large pot. Sautee all the blended ingredients till it turns golden.
  2. Put in the chili paste & tomato sauce and sauté’ further.
  3. The dried prawns goes in next. Sautee’ till the prawns get a little dry.
  4. Put in the beef as well as the stock it was boiled in.
  5. Pour in the water, salt and sugar.
  6. As soon as the water boils, put in the fresh tomatoes and fresh prawns
  7. Reduce the flame and drop one egg at a time into the boiling liquid.
  8. Put in the sawi.
  9. To serve, put the mee in a bowl. Pour the soup in, making sure you get a whole poached egg.
  10. Top with the fried tofu, sliced green chilies and crispy fried shallots.
  11. The peanuts is the secret ingredient that lifts this dish above the other mee family. So sprinkle generously!
  12. Dig in!! I guarantee you won’t lift you head till the soup is all dried up in your bowl!

Tuesday, September 14, 2010

Curry Laksa

Being a true blue Johorean at heart & in tastebuds, whenever I choose to cook noodles at home,I almost always cook either Laksa Johore, Mee Rebus or Mee Kari . The home-made version, are not so easily available outside....and even if they are, it rarely tastes like the ones we make at home. However when I eat out, I love the lighter version restaurant-style Curry Laksa. This recipe is the Curry Laksa commonly served when we eat at restaurants or hawkers......

Ingredients for laksa gravy:
  • ½ cup oil
  • 1/2 tsp shrimp paste, roasted
  • 1/2 kg cooked prawns(keep the stock to put in the gravy & liquidize the prawn heads for sweetness)
  • 2 chicken breast, cooked and sliced thinly(keep stock as gravy)
  • 6 fried bean curds (cut into bite sizes)
  • 4 cups of water
  • Prawn & chicken stock from cooking the meat earlier
  • 2 cups coconut milk

Ingredients for assembling laksa:
  • 2 packets of vermicelli (soaked and par boil) or yellow noodles(blanched)
  • 3 handful of bean sprouts(blanched if desired..I like the raw crunchiness)
  • 2 red chillies, sliced slanted
  • 1 stalk cilantro
  • 5 limes, halved

Blended ingredients:

  • 15 bulbs shallots
  • 4 garlic
  • 4 lemon grass
  • 2 inch galangal
  • 3 tbsp curry powder
  • 2 tsp chilli powder

Method for laksa:

1. Heat oil in a pan. Sautee' the blended ingredients & shrimp paste till it becomes fragrant.

2. Add the water & stock . Let it boil gently for 15 minutes.

3. Pour the coconut milk and put in the bean curds, prawns & chicken.

4. Flavour with salt.

5. When serving, place the noodles at the base of the bowl, top with gravy, bean sprouts, sliced red chillies, lime and cilantro.

Chilli Oil:

  • 3 tbsp ground chilli
  • 3 minced garlic
  • 1/3 cup of oil
Cook these 3 ingredients for 5 minutes or so till red chilli oil appears.

Malay Prawn Noodle

I love naturally, I'd love Mee Udang. Personally though, I prefer Mee Bandung Muar over Prawn Mee as I feel it has more distinct flavours with beef being the main ingredient and the poached egg is a real highlight. However, for those who love simpler, gentler flavours.....this Prawn Mee is the answer........Enjoy!

Ingredients to blend:
  • 2 large onion/bawang besar
  • 4 cloves garlic/bawang putih
  • 1/2 tsp shrimp paste/belacan, roasted

Ingredients for gravy:
  • 1/2 kg medium sized prawns/udang saiz sedang
  • 2 heaped tbsp chili paste/cili pes
  • 3 tbsp tomato sauce
  • 1/2 tsp sugar/gula pasir
  • 2 stalks of chinese celery/daun sadri, dihiris halus
  • 1 tomatoes/tomato, quartered(dipotong empat)

Ingredients for assembling:

  • 1 packet yellow noodles/mee kuning, blanched(dicelur)
  • 5 pieces of tofu/tauhu, deep fried & cut into small thin rectangles (goreng & potong empat segi sederhana nipis)
  • 2 stalks chinese spinach/sawi, blanched with hot water(dicelur)
  • 1 handful beansprouts/taugih, blanched(dicelur)
  • 2 tbsp deep fried shallots
  • 4 lime/limau kasturi, halved


  1. Boil the prawns. Remove from water, strain & put aside.
  2. Pick the prawn heads and blend it with some liquid it was boiled in.
  3. Combine the prawn stock with the blended prawn heads.Heat oil in a pan. Sautee' the blended ingredients till fragrant.
  4. Pour in the prawn head stock.
  5. Put in the tomato sauce, sugar, salt and fresh tomatoes.
  6. Simmer gently till ready to serve.
  7. To serve, in a bowl, place some noodle. The pour a couple ladleful of gravy.
  8. Top with , tofu, beansprouts, crispy deep fried shallots & chinese celery. .
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