Fried Dried Laksa Noodle

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Ingredients for Rempah (Blended)
1 inch fresh kunyit/turmeric
6 slices galangal/blue ginger
15 pieces dried red chillies (soaked in hot water till soft)
4 buah keras/candlenuts
1 inch toasted belacan
10 small onions
4 stalks lemongrass
1 tbsp coriander seeds
Salt and sugar to taste
2 tbsp grated gula melaka

A handful of daun kesom

*100 gm of dried prawn, soaked in water for 30 minutes and then ground fine.

800 g Laksa noodles
2 pieces fish cake – sliced thinly
6 pcs tau pok
6 hard boiled egg – sliced
12 medium prawns – scaled and deshelled
400 g shredded chicken meat
3 tbsp of minced daun kesom
200 ml coconut milk
800 ml prawn stock

1) Saute blended ingredients till fragrant and oil separate. Add in prawn stock and bring to a boil, add in coconut milk, daun kesom, dried shrimps, tau pok, stir to mix evenly and simmer over low heat for 20 minutes. Add in salt, sugar to your preference taste. Take out 300 ml of the gravy and set aside. Take out the tau pok and sliced thinly.
2) Add the laksa noodles in the wok with the remaining gravy, stir to combine well and cook over low heat, add in bean sprouts, sliced fish cake and stir to mix well. If too dry, add in some gravy (from the 300 ml ), fry till gravy evaporates (should not be too dry or watery).
3) Top with egg, shredded chicken meat, prawns , tau pok and minced daun kesom.




Dried Curry Chicken Noodle

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Dried Curry Noodle 1
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Chicken Curry Gravy

4 drumsticks
1 grated coconut
1 tbsp gula melaka
Salt and sugar to taste
4 potatoes – boiled till half-cooked and quartered
10 pieces small square tau pok
1/2 packet desiccated coconut
2 slices dried tamarind
Chicken mixed spice (50 cts) – bought from Indian stall in market
1 sprigs curry leaf
4 pieces kaffir leaves
2 stalks lemon grass – bruised

Blended Ingredients (finely)
8 shallots
3 cloves garlics
2 stalks lemon grass
11/2 inch galangal
1 inch turmeric
4 pieces candle nuts
1/2 inch ginger
15 dried chillies – soaked till soft and drained
A handfull of dried shrimp – soaked till soft
50 ml water
1 tbsp oil

Seasoning Ingredients
1 chicken cube
2 tsp sugar
Salt to taste

1 packet San Remo Vermicelli
300 g bean sprouts – blanched
Fried fish ball (optional)
Fish Cake
Hard boil egg – halved

Sauce Mixture
1 tbsp dark soy sauce
1 tsp abalone sauce
2 tbsp water

1) Washed drumsticks , drained and halves. Marinade with 1 tsp each of salt, sugar and corn flour. Set aside.
2) Squeeze coconut for 200 ml No. 1 milk and 200 ml water to same coconut and squeeze again for No. 2 milk.
3) Heat oil in a wok and saute blended ingredients with mixed spice, curry leaves, kaffir leaves and lemongrass till fragrant and oil seeps through. Put in chicken pieces and No. 2 milk. Cook over moderately high heat for 10 minutes, stir to prevent burning.
4) Add 1/2 of No.1 milk, tamarind piece, gula melaka,  tau pok and potatoes. Stir and cooked uncovered over moderate heat for 10 minutes or until chicken is tender, potatoes is cooked and gravy begins to thicken. Reduce heat to low , add remaining No. 1 milk desiccated coconut and allow to simmer for another 5 minutes till gravy is thick.  Season with salt, and sugar (please taste accordingly). Remove from heat.

To serve
1) Bring a large saucepan of water to the boil over high heat, cook vermicelli according to packet instructions.
2) Stir noodle in a bowl of prepared sauce mixture.
3) Transfer to a serving plate, garnished with bean sprouts, fish ball, fish cake, egg, potato and chicken. Ladle the curry gravy over it and serve hot with a small bowl of curry gravy. Repeat process with other servings.


Dried Chick Ku Teh (Replica Bak Kut Teh)

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4 whole kampong chicken legs – chopped to bite size
(marinate with a bit of salt, pepper, soy sauce and corn flour)

8-10 lady fingers – sliced

10  dried chillies – halved
5 slices of ginger – cut into thin strips
1 dried cuttlefish – soaked and cut into thin strips
A handful  of salted threadfin fish – fry till crisp and set aside (optional)
2 crispy tau kee  (optional)
2 tbsp sesame oil

Sauce Ingredients
1 tbsp of oyster sauce
1/2 tsp of sugar
2 tbsp dark soy sauce
200-300  ml bak kut teh stock (boiled with 1 satchet of bak kut teh spices, 2 pods pf garlics and 500 ml of water)
(mix together in a bowl)

1) Deep fry marinated chicken pieces till golden, drain and set aside.
2) Heat a claypot with sesame oil till hot, add in soaked dried cuttlefish strips and saute till crisp, dish out and set aside. Add in ginger slices and dried chillies, saute till ginger is a bit golden. Add in fried chicken, stir to mix well and add in 1/2 of the sauce ingredients, stir to mix and bring to a boil. Lower heat , add in sliced lady fingers, tau kee and 1/2 of the fried cuttlefish, stir to combine well, covered and simmer for about 3 minutes or until the vegetables are soft and gravy is a bit dry, give a final stir (if you prefer more gravy add in the remaining stock) Taste accordingly and adjust to your preference.
3) Add in the crispy salted fish and remaining fried cuttlefish, covered and serve hot.

Dried Prawns Masala

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1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Sambal Dried Shrimp Tau Kwa

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5 pieces small tau kwa – cut into big chunks or to your prefer size
(soaked in salt water for 15 minutes – drain on kitchen paper towel)
A cup of shredded cucumber & carrots strips
Some slice cucumber – for garnishing
1 fresh red chilli – sliced
2 tbsp Sambal Dried shrimps
Juice of 1 calamansi juice

1/2 tbsp dried shrimps – soaked in water till soft and pounded

Sauce Ingredients – pounded roughly
3 shallot
2 garlics
1/2 inch ginger
2 fresh red chilli

1) Coat tau kwa with corn flour and pan fried till golden, set aside.
2) Heat oil in a wok and saute dried shrimps, pounded ingredients till aromatic, add in Sambal Dried Shrimp and continue to stir fry for 5 minutes or oil separates.
3) Season with sugar, 1 tsp light soy sauce, taste accordingly and adjust to your preference, add salt if necessary. Add a bit of water if it is too dry. Stir to mix evenly, add in tau kwa , calamansi juice and toss briefly to coat well with the sauce.
4) Dish out to serving plate and topped with shredded cucumber, carrots and chilli.


Dry Chicken Chop Shanghai Noodle

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5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock


Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)

Cuttlefish With Dried Chilli In Spicy Kung Po Sauce

Cuttlefish With Dried Chiili In Fragrant Sauce

2 small cuttlefish/1 big cuttlefish
1/2 cucumber – de-seeded and cut into strips
1/2 carrot – cut into strips
12-14 dried chillies (cut into halves)
1 onion – cut into cubes
2 stalks spring onion – cut into 4 cm in lengthwise
5 slices ginger
1 tbsp minced garlic
2 tbsp oil

Sauce Ingredients (combined together)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
1/2 tbsp thick dark soy sauce
1 tbsp tomato sauce
1 tsp black vinegar
1 tsp white vinegar
1 tbsp sugar
1 tbsp Hua tiao jiu/Shaoxing jiu
Dash of pepper
100 ml chicken stock
1 tbsp Lingham Chilli sauce (optional)
1/2 tbsp corn flour

1) Wash the cuttlefish, remove the transparent layer of the skin. Wth a sharp knife, at a slant, make shallow criss-cross cuts on the inside surface of the cuttlefish. The cuttlefish will curl with an attractive pattern (after blancing in boiling water).
2) Cut the cuttlefish into pieces and blanch in  boiling water for about a minute, drain set aside.
3) Heat oil in a wok, fry the dried chillies for a seconds or two. Dish out leaving the oil in the wok. Heat oil again and saute ginger and garlics till fragrant, add in the sauce ingredients. Stir fry to mix for a seconds and simmer till sauce thickens. Add in the onion, cucumber, carrot, spring onion and cuttlefish.
4) Stir fry briskly over high heat until well combined. Dish to serving plate and serve hot.

Sweet & Tangy Dry Fried Prawns (Har Lok)

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1/2 kg big prawns or 1 kg medium prawns
1 stalk spring onion – shredded
1 red chilli – sliced into strips

Seasoning sauce
2 tbsp dark soy sauce
1 tsp salt
1 tbsp corn flour

Sauce Ingredients (mixed together)
5 tbsp light tomato ketchup (add chilli sauce if you want spicy)
4 tbsp Lea & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce

1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the  juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.

Fried Brinjal With Dried Shrimp & Chilli Soy Paste

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Ingredients (for 4-5 servings)
500 g purple brinjal – cut into wedges or 3 inch in lengthwise
1 tbsp dried shrimp – soaked in water till soft and coarsely minced
3 cloves garlic – minced finely
3 shallots – minced finely
2 red chilli + 3 chilli padi – minced coarsely
1 tbsp soy bean paste (Tiger brand)
1 tsp sugar
1 tsp chicken powder
50 ml water

1) Soak cut brinjals in salted water for 10-15 minutes. Drain well.
2) Heat wok until hot with 3 tbsp oil, reduce heat a little and add in the drained brinjals and stir fry over high heat till soft.Remove and set aside.
3) Reheat wok with oil and saute minced dried shrimps, garlics, shallots and chilli till aromatic, add in soy paste and stir fry for 1-2 minutes till fragrant. Add in pre-fried brinjal, water, sugar and chicken powder and stir to mix well. Simmered for 1 minutes, toss quickly to mix well (taste accordingly) and dish onto serving plate.

(Soaking brinjals in salt water prevent discolouring and also extracts the bitterness)

Dried Assam Pedas Petai With Meat (Sliced & Minced Meat)

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1 packet petai (washed and halved)
200 g minced chicken meat
200 g chicken breast meat – sliced thinly
(marinade meat with 1/2 tsp salt and 1 tsp corn flour)
2 sprigs laksa leaves (daun kesom)
1 big red onion – sliced
3 chilli padi – bruised
Salt & sugar to taste
50 ml water
4 calamansi juice/1 tbsp tamarind paste (mixed with 2 tbsp water

Blended Ingredients
6 shallots
3 tbsp chilli paste
3 fresh red chillies
1 inch belacan
1/2 inch galangal
1 tbsp dried shrimp (soaked till soft)
1 tsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic, add meat and stir fry till opaque. Turn heat to medium and season with salt, sugar. water and laksa leaves and continue to stir fry for 2 minutes.
2) Add petai, onions and calamansi juice and briefly toss  for 3 minutes till onion is soft and gravy is a bit dry. Dish out and serve hot.