Malaysia Curry Mee

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Ingredients
1.5 kg yellow Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
500 g medium prawns – shelled with tail intact (optional)
4 sprigs curry leaves
1/2 – 1 kg fresh cockles – scalded in hot boiling water for 1-2 minutes, remove meat from shells
8 pieces dried tau pok – (optional)
10 long beans – cut into 2 inch in lengthwise (optional)
Hard boil eggs – halved (Optional)

For Gravy
Blended Ingredients
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
A handful of ikan billis
1 tbsp coriander powder
1 inch roasted belacan
8 shallots
1/2 big onion
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil

2 tbsp fish curry powder

350 ml coconut milk (I use Kara brand)
2.5 ml water (prawn stock – fry prawns shell and head, add water and bring to simmer for 1/2 hour, cool down and blend it. Sieve the stock and set aside
2 pieces pandan leaves – tied into a knot
Salt to taste
4 tbsp gula melaka
4 pieces rock sugar

Method
1) Heat oil in a wok and stir fry blended ingredients with curry leaves, fish curry powder till fragrant and oil separates. Leave about 1/4 in the wok and season with salt and sugar to taste.
2) Bring a deep pot with  2 litre prawn stock, 50 water mixed with 50 ml coconut milk and pandan leaves to a boil. Add in the 3/4 of the fried rempah, stir to mix evenly, add in , 50 ml of coconut cream, tau pok and long bean, bring to a boil, lower heat and simmer till long bean is soft.
3) Season with salt, sugar, ikan billis stock and gula melaka, adjust taste to your preference. Boil for about 20 minutes. Then add in the balance 200 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, egg, tau pok and long beans. Place some fried rempah at the side.

 

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Salted Egg Yolk Chicken Wings

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Ingredients

12 chicken wings
1 tsp of salt
1 tsp of pepper
1 egg white
2 tbps corn flour
1 tbsp curry powder
3 sprigs curry leaves

Sauce Ingredients
5 cooked salted egg yolks – mashed
1 tsp chicken powder
3 tbsp butter
6 chilli padi – sliced thinly
3 cloves garlic – minced
11/2 tsp sugar
Salt to taste
100 ml evaporated milk
1 tsp curry powder (optional)

Method
1) In a mixing bowl, combine salt, pepper, corn flour and egg white, curry powder and mix evenly, marinate chicken wings for 20-30 minutes.
2) Heat oil in a wok and deep fried chicken till crisp and golden. Drained and set aside.
3) Remove any access oil from the wok. Melt the butter and add garlic, curry leaves, curry powder (optional) and chillies. Stir fry till aromatic, add in egg yolk and milk. Stir rapidly in a circular motion until well mixed. season with salt, sugar and chicken powder. Turn heat to high and cook until,very bubbly, add in chicken wings and toss well to well mixed.
4) Dish out and serve hot.

Crispy Fried Nonya Chicken (Inchi Kabin)

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Ingredients
4 pieces drumstick leg – washed and cut to your prefer sizes

Spices Paste
5 cloves garlics- pounded
5 slices ginger – pounded
4 shallots – pounded
1 tbsp corn flour
1 tsp cumin powder
1 tsp fennel powder
1 tbsp coriander powder
1 tbsp chilli powder
1 tsp clove powder
1 tsp cinnamon powder
1 tsp turmeric powder
1 tsp black pepper powder
Salt and sugar to taste
100 ml santan
2 tbsp shredded white coconut

2-3 cups oil, for deep frying
2 sprigs curry leaves

Sambal Belacan – for dipping

Method:
1. Combine the spice paste ingredients in a large bowl .  Add chicken and coat them well with the spice paste. It’s better to use your hand to get the spices into every nook and corner. Marinate for 3-4 hours (preferably overnight) in the refrigerator.

2. Heat oil in a wok till hot, add in curry leaves and Fry the chicken until almost cooked. Remove them and drain.

3. Now reheat the oil and deep fry the chicken again until golden brown and crispy.

4. Remove the fried chicken and drain on paper towels. Plate the yummy inche kabin and serve warm with Sambal Belacan or sauce of your choice.

 

Nonya Bakwan Kepiting (Minced meat and crab meat ball)

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Ingredients (A)
100 g fresh crabmeat or frozen
150 g minced chicken/pork
100 g minced prawns (optional)
1 tbsp cornflour
1 tbsp chopped spring onions
1/2 egg whites
Salt and pepper to taste

Ingredients (B)
100 g shredded bamboo shoots
100 g shredded turnip aka bangkuang/jicama
50 g tang hoon  – soaked
1.8 litre broth (from chicken bones and ikan billis)
1 tbsp fried shallots slices

Some coriander leaves for garnishing

Method
1) Mix ingredients (A) in a mixing bowl till well combined. Shaped into small balls and drop into boiling broth. Cook till done/
2) Add in bamboo shoots and bangkuang, tang hoon, salt and pepper to taste. Bring to a boil again.
3) Serve in a deep soup bowls. Garnish with coriander leaves and fried shallots.

Crispy Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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Ingredients
4 – 5 pieces boneless whole chicken legs
Blended Ingredients
6 shallots
4 cloves garlics
5 fresh red chillies
3 stalks lemongrass
4 slices galangal
1 tbsp oil
100 ml water
1 inch turmeric

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste
1 tbsp kicap manis

Flour Coating Mixture
60 g breadcrumbs
150 g crispy flour + 20 g rice flour (combined)
1 egg – lightly beaten

5 pieces kaffir leaves – sliced thinly

Method
1) In a mixing bowl, add in blended ingredients and sauce ingredients, mix to combine well. Add in the boneless whole chicken leg to the marinate and marinate for at least 6 hours.
2) Pour the marinated chicken leg and sauce into a wok and cooked till fragrant and chicken leg is 3/4 cook. Remove the chicken leg from the sauce. Reserve the sauce for later use.
(Bring the reserve gravy and 50 ml water to a boil, taste accordingly)
3) Coat chicken legs with combine flour, egg wash and coat with breadcrumbs. Set aside for 20 minutes.
4) Deep fry in hot oil till crispy and golden in colour.
6) Drain well and serve hot with gravy and topped with thinly sliced kaffir leaves.