Laksa Lemak

Laksa Lemak

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1.5 kg Laksa Noodle – scalded in hot boiling water for 1-2 minutes, drained and set aside
2-3 large fish cake – sliced thinly
300 g medium prawns – shelled with tail intact
1 bunch Daun kesom
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)

For Gravy
Blended Ingredients
5 pieces candlenut
2 inch galangal
2 inch turmeric (1 tbsp turmeric powder)
1 inch toasted belacan
20 dried chillies (soaked in hot water till soft)
4 small chilli padi
A handful of dried shrimp (soaked till soft)
1 tbsp coriander powder
2 tbsp curry fish powder
10 shallots
4 clove garlics
1 inch ginger
50 ml water
1 tbsp oil

350 ml coconut milk (I use Kara brand)
2.5 ml water
2 pieces pandan leaves – tied into a knot
Salt to taste
2 tbsp gula melaka
1 tbsp sugar
1 cube ikan billis stock

1) Heat oil in a wok and stir fry blended ingredients with curry leaves 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 water, 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 Daun kesom, 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 300 ml coconut milk and bring to boil before turning off the heat.
4) To Serve : Place some laksa noodle in a bowl, place cockles and pour the gravy over, garnish with sliced fish cakes, prawns, tau pok and long beans. Sprinkle with shredded daun kesom and the fried season rempah (1/4 of the rempah).

Crispy Noodle Wrapped Prawns

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15 medium or large prawns -shelled, deveined with tails intact
1/2 packet egg noodles

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1/2 egg white
1 tsp corn flour

1) In a mixing bowl, marinade prawns with seasoning ingredients for about 20 minutes.
2) Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain. Rinse under cold water. Drain.
3) Divide half the noodles into 15 portions. Neatly wrap each noodle portion around 1 prawn. Repeat process with remaining noodles and prawns.
4) Pour enough oil into a frying pan to cover base. Heat over medium-high heat. Cook prawns, in batches, for 2 to 3 minutes each side or until prawns are pink and noodles are crisp. Drain on a plate lined with paper towel. Serve prawns with dipping sauce.


Crispy Noodle Tau Kwa Ball

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3 pieces tau kwa – mashed
120 g minced prawns/meat
1 packet Egg Noodle
1 stalk spring onion – sliced

Seasoning Ingredients
3 shallot – sliced thinly
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
11/2 eggs – beaten lightly
Salt to taste
1/2 tsp white pepper
1 tbsp corn flour

Oil for deep frying

1) Blanched 1/4 of the egg noodle in boiling water till soft, drain and cut into small pieces. As for the other 3/4 egg noodle – crushed into small pieces (for coating)
2) In a big mixing bowl, add mashed tau kwa, blanched cooked noodle, spring onion, shallots, prawns, seasoning ingredients, stir to mix and combine everything together evenly.
3) Shape mixture into small balls (like ping pong ball), rolled the shaped ball onto crushed egg noodle evenly.
4) Heat enough oil in a wok till hot, add in coated tau kwa ball and deep fry till crisp and golden brown.
5) Drain and place on serving plate. Serve hot with Thai chilli sauce or sambal or mayonnaise.





Fried Mamak Maggi Curry Mee

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4 packets Maggi Curry Mee
(cooked for 2 minutes – drained on running cold water and set aside)
3 packets curry seasoning
100 g chicken meat – sliced thinly (marinate with salt and corn flour)
3 pieces tau pok – cut into strips
2 eggs – lightly beaten
50 ml water
1/2 big onion – diced
3 cloves garlic – slice thinly
2 tbsp oil

1 bowl chye xin
1/2 carrot – sliced
1/2 bowl bean sprouts
1/2 bowl shredded cabbage
1 tomato – quartered
1 red chilli – sliced thinly

12 small prawns – shelled and deveined
1 squid – cut into rings

1) Heat wok with oil and saute onion till transparent, add garlic and continue to stir fry till fragrant, add in eggs and stir fry for 1 minute. Add in prawns, chicken meat, stir fry till prawns turns pinkish and chicken meat turns opaque.
2) Add in Maggi curry mee, stir to mix evenly, add in vegetables and curry seasoning, sotong, tau pok and water. Stir to mix to combine everything evenely using a pair of chopstick for 1-2 minutes over high heat.
3) Serve hot and garnish with tomato, chilli and coriander leave (optional)

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)

Fried Tom Yum Noodles

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1 packet San Remo Vermicelli –  Cook in boiling water with some oil and salt till ala dente, drained and set aside)
Chopped coriander leaves for garnishing

3 kaffir leaves
1 stalks lemongrass – bruised
3 slices blue ginger
5 small chilli padi or (2 fresh red chilli – halved if want less spicy)
1 big onion – sliced
3 cloves garlic – sliced
3 pieces coriander roots

12 medium prawns – shelved, deveined with tail intact
2 sotongs – cut into rings
100 g chicked breast meat – sliced (season with a bit of salt and corn flour)
6 fish ball – sliced
1 bowl beansprout (optional)
8 pieces straw mushrooms – halved
1 king oyster mushroom – sliced thinly

2 eggs – make into thin omelette and cut into strips

Sauce Ingredients
4 tbsp tom yum paste
1 tsp soy bean paste
6 tbsp water
1/2 tbsp sugar
Lemon juice to taste
Salt to taste
1 tsp fish sauce

1) Heat oil in a wok and saute onions till aromatic, add in sauce ingredients, kaffir leave, lemongrass, blue ginger, coriander roots, chilli and bring to a boil. Lower heat and add in chicken meat, prawns, fish ball, assorted mushrooms and sotong. Bring to simmer for 1 minute.
2) Add in vermicelli and bean sprout, toss well with a pair of chopstick until noodles are well combined with the sauce.
3) Place noodles in a serving plate and top with coriander leaves and omelette strips.

Malaysian Curry Chicken Noodles

Curry Chicken Noodles

1 kg yellow noodles
bean sprouts – 40 cts
3 whole chicken legs – cut into bite size and 6 mid joint wings
2 sprigs curry leaves
4 shallots – sliced thinly
3 cloves garlics – sliced thinly
2 stalks lemongrass – bruised

5 pieces square tau pok – cut into strips
2 tomatoes – quatered
10 long beans – cut into 2 inch in lengthwise
Fresh Chicken curry paste (bought from Indian spice shop) $1.50
2 tbsp fish curry powder
1 tbsp red chilli powder
6 potatoes – peeled and cut into chunks
1 box Kara coconut milk
1.5 litre water
Salt and sugar to taste
1 Maggi Chicken cube

1) Heat oil in a pot and saute sliced onions, garlics and curry leaves till aromatic, add curry paste, curry fish powder and chilli powder. Continue to stir fry over low heat for about 5-8 minutes.
2) Add chicken and potatoes, stir to mix well with the curry paste for 1 minute. Add water, long beans, lemongrass and bring to a boil. Lower heat, add tomatoes, chicken cube, tau pok and simmer till chicken and potatoes are just cooked.
3) Add in coconut milk, season with salt and sugar. Bring to a small boil, stirring to prevent burning at the bottom. Taste accordingly and adjust to your preference. Add more water if the you want more gravy.

To assemble:
Bring a pot of water to a boil, scald the yellow noodles and bean sprouts, assemble on a bowl and ladle the chicken curry over it. Serve hot.

Fried Kway Teow (White/Black)

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Fried Kway Teow 1
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500 g kway teow (flat rice noodle)
2 tsps minced garlic
30 g bean sprouts
Cai poh (optional)
60 g chives (koo chye) cut into 2 inch in lengthwise
2 eggs
cockles (optional)
1 flat fish cake – sliced
100 g small prawns
100 g chicken meat – sliced (marinate with salt and corn flour)
1-2  tbsp sambal chilli
50 ml chicken stock
Calamansi – halved

Sauce Ingredients
1 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
11/2 tbsp sweet sauce
1 tsp oyster sauce

1) Heat with oil till hot, saute garlic and cai por till light brown and fragrant, add remaining ingredients except bean sprouts and chives. Stir fry for 1 minute, add kway teow, sauce ingredients and continue to stir fry for 1 minute over high heat.
2) Push kway teow to one side of the wok, add 1 tsp oil and scramble eggs. Stir in scrambled egg, bean sprouts and mix well with noodles. add in sambal chilli  and toss brieflt over high heat for 1 minute.
3) Add in chive & cockles (optional) and continue to toss for 1/2 minute dish to serving plate with sambal chilli and calamansi on the side.

** For white version,  use only 1 – 11/2 tbsp dark soy sauce)

Curry Noodle/Rice With Chicken/Cockles/Prawns

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Laksa Noodle

1.5 kg yellow noodles/laksa noodle
300 g bean sprout
300 g medium prawns – scalded and halved (optional)
8 potatoes – boil with salted water till 1/2 cooked – peeled and quartered
3 drumsticks and 8 chicken wings – washed and cut into bite size
(season with salt and corn flour)
6 shelled hard boiled eggs – halved or sliced
8 pieces tau pok – halved
8 pieces long beans – cut into 21/2 inch in lengthwise
1 kg cockles – (optional)

3 sprigs of curry leaves
Salt & sugar to taste
11/2 tbsp gula melaka
1 tbsp tomato sauce
1 cube Maggi Chicken stock
11/2  packet thick coconut milk/1 fresh grated coconut
Enough water to cover the ingredients

Blended Ingredients
1 big onion
8 shallots
4 cloves garlic
4 pieces candlenuts
1 inch turmeric
2 inch galangal
1 inch ginger
11/2 tbsp curry powder (fish/meat)
2 tbsp dried shrimp – soaked till soft
20 dried chillies – soaked till soft and cut/ 4 tbsp chilli paste
3 stalks lemongrass
1 inch toasted belacan
50 ml water
1 tsp oil

1) Heat oil in a wok and saute curry leaves, blended ingredients, tomato sauce till fragrant and oil separates, add chicken pieces, stir well and add gula melaka. Maggi chicken cube and water. Bring to a boil and simmer on low heat for 10 minutes, add potatoes, tau pok and long beans. Continue to simmer till chicken, potatoes and long beans are just cooked.
2) Add coconut milk and season with salt and sugar. Bring to a slow boil for a while. Taste accordingly.
3) Cooked the noodles until done and put it into a bowl. Ladle curry chicken over and topped with eggs and prawns. Serve hot. (You can also add cockles – your preference)

Braised Mushroom & Shredded Chicken Meat Hor Fun or With Chicken Feet

Braised Mushrooms, & Shredded Meat Hor Fun                                       Braised Mushrooms & Shredded Chicken Meat Hor Fun

Braised Mushrooms, Shredded Meat & Chicken Feet Hor Fun                                         Braised Mushrooms, Shredded Chicken Meat & Chicken Feet

1.5 kg Hor Fun
2 pieces chicken breast meat
Braised Chicken feet (optional)
A bunch of chye sim
8 hard boiled shelled eggs
Crispy Fried Shallots
Sambal Belacan
150 g bean sprouts

Sauce Ingredients
6-7 dried shitake mushrooms – soaked till soft
1500 ml chicken/vegetable stocks
1 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp each – oyster and abalone sauce
1 tsp 5-spice powder
1 tsp  coarsely crush peppercorns
1 inch galangal- bruised
5 cloves garlic- bruised
3 shallots – bruised
1 stalk lemon grass – bruised
1 tsp sesame oil
3 small rock sugar
Salt to taste
Potato starch for thickening

1) Make the sauce by combining all sauce ingredients together and bring to a boil and simmer until sauce thickens. Add in the hard boiled egg and stir to mix with the gravy.
Take out the mushrooms and sliced it.
2) Season chicken breast meat with pinch of salt, pepper and corn flour. Poach in boiling water till cooked through, set aside to cool completely and shredded it.
3) Blanched the chye sim a wok with oil and salted boiling for 1 minute, drained and soaked in cold water. Use the same pot of water to blanch the Hor fun and bean sprouts for about 1-2 minutes. Drain and dish them out to individual serving plate.
4) Ladle the gravy over it and arrange the shredded chicken, mushrooms, chye sim, egg & chicken feet on top. Serve hot with crispy shallots and sambal belacan on the side.