Fried Mee Sua 炒面线

Mee Sua is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. But as a Teochew, my family also love this noodle so much. In Chinese culture, mee sua signifies long life, serves as traditional birthday food.
In this recipe I am not using traditional mee sua, but using fried mee sua instead.
In Singapore fried mee suah is easily found at any noodle and tofu stall at the wet market.
To prepare it, cook mee suah separately from the topping.

serve 4
You need :
1/2 packets of TeohMai sapo mee suah, soak in water for 30 minutes, rinse with cold water, set aside.
1 tsp chopped garlic
1 tsp chopped shellot
10 pcs small fresh prawn, peel the shell and devein , leaving the tail on, Then make a deep cut along the belly of the prawn add 1/8 tsp of salt, mix it softly, rinse, keep in the fridge for 15 minutes, the result ? crunchy prawn meat.
1 tbsp oil
1 tbsp light soya sauce
1 tbsp sweet soya sauce, I use ABC sweet sauce

Ingredients:
1 tsp chopped garlic
1 tsp chopped shallots
1/2 green paprika/ capsicum, cubed
1/2 red paprika/ capsicum, cubed
6 pcs dried Shiitake mushroom, soak in hot water for 30 minutes, to soften,sliced into 6 each.
50 g chicken meat, sliced thinly, add potato you may substitute with corn starch or tapioca starch, 1/8 tsp white pepper and 1 tbs light soya sauce, marinated for 15 minutes.
salt to taste
10 cooked fishballs, cut into two
2 chinese cabbage, slice thinly

Method:
= for noodle =
1.Heat oil in a wok, fry the garlic until fragrant. Add in mee suah, stir follow by light soya sauce n sweet soya sauce, stir for 5 minutes, add in fresh prawns , stir for another 5 minutes, or until all the prawn well cook. switch off the stove

= for topping =
1. In another wok heat oil in a wok, fry the garlic until fragrant. Add sliced mushrooms, dust with salt, stir until fragrant, then add in sliced marinated chicken meat, stir for 5 minutes, add in all the cut capsicum, fishballs, Chinese cabbage , stir-fry for another 5 minutes or until all chicken meat are cooked.

2. Add the cooked noodles, stir and mix well, and serve.

Bon Appétit

Deep fried stuffed flower crabs

Flower crabs are amount my favourite seafood, the meat is sweet, select the fresh, alive n kicking one.
for this deep fried stuffed flower crabs, take out the flower crabs shell, keep the shell to be use later, clean the carapace, steam and take out the meat.

prepare :
6 cleaned small flower crabs shell
100 g crabs cooked meat
100 g prawn meat,minced
100 g mince meat,(pork or chicken)
2 shallots, finely chopped
1 garlic, finely chopped
1/4 tsp salt
1/8 tsp white pepper powder
1 tsp sesame oil
2 tbsp water
1 tbsp potato starch (can be substitute with tapioca starch or corn starch)
Oil for deep fried

Method :
1. Mix all the above ingredients thoroughly
2. divided into 6 equal part and stuff it into the Flower Crab Shells.
3. heat the oil, insert a pair of bamboo chopstick, if bubble appear, stuffed crabs can be lower down.
4. deep fried the stuffed crabs in a low to medium frame for 15 minutes until the colour turn into golden brown, or when the shell floats.
5 garnish with cilantro or coriander leaves.

Rajungan, salah satu makanan laut kesukaan ku. dagingnya manis, pilih yang masih segar dan hidup.
Untuk mengolah rajungan goreng ini, pisahkan cangkang rajungan, cuci bersih, sisihkan untuk digunakan kemudian, cuci bersih bagian badan , kaki dan capit, kukus selama 15 menit. ambil dagingnya.

Bahan2 :
6 cangkang rajungan yang etlah di cuci bersih
100 g daging rajungan yang telah matang
100 g daging udang , cincang halus
100 g daging ( ayam atau babi) cincang halus
2 butir bawang merah, cincang halus
1 butir bawang putih, cincang halus
1/4 sdt garam halus
1/8 sdt bubuk lada putih
1 sdt minyak wijen
2 sdm air minum
1 sdm tepung kentang, (bisa di ganti dengan tepung tapioka atau tepung maizena)
Minyak banyak untuk goreng terendam.
Caranya :
1. aduk semau bahan2 diatas, hingga tercampur rata, banting adonan 5 kali .
2. bagi adonan ke dalam 6 bagian yang sama besar, lalu isi ke dalam cangkang rajungan
3. Panaskan minyak, masukkan sepasang sumpit bambu kedalam minyak panas, bila terbentuk gelumbung2 kecil sekitar sumpit bambu , berarti minyak siap digunakan, masukkan rajungan yang telah di isi tadi.
4. goreng rajungan dengan suhu rendah hingga menengah selama 15 menit, sampai warna coklat ke emasan, atau hingga rajungan terapung di atas minyak.
5. Hias dengan daun ketumbar, dan sajikan panas.

Pumpkin Custard

The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".


Ingredients for pumpkin custard
1 small pumpkin, weight about 1 kg
70 g egg yolks
65 g sugar, add more if you prefer it sweeter
150 ml fresh milk, can be substitute with coconut milk
1/8 tsp salt
Bahan2 untuk Puding labu kuning:
1 buah labu kuning dengan berat sekitar 1 kg
70 g kuning telor, kira2 dari 5 butir telor utuh
65 g gula pasir, boleh tambah jika suka lebih manis
150 ml susu murni, kalau sudah didapatkan susu murni, boleh di ganti dengan santan kelapa
1/8 sdt garam

Method: Cara membuatnya:

1. Cut a hole on pumpkin at the top with a diameter of 5-6 cm
1. potong melingkar bagian atas dari labu kuning dengan diameter sekitar 5-6 cm












2. by using spoon, remove all the seeds and the stringy insides

2. gunakan sendok untuk mengeluarkan semua isi bagian dalam daripada labu kuning

3. Rinse the pumpkin under the tap
3. Cuci bagian dalam labu kuning dengan air kran.


4. turn it upside down to dry out the water for 30 minutes
4. tengkurapkan labu kuning dan tiris selama 30 menit, agar kandungan air didalamnya benar2 kering

5. cut the bottom side of the pumpkin, to enable the pumpkin to seat evenly during steaming process
6. Whisk egg yolks, sugar and salt by using a balloon whisker until foamy, you may also use an electric mixer . Add fresh milk , stir until well mix
5. Iris merata bagian bawa dari labu kuning, tujuannya agar labu kuning bisa diletakan denagn rata apda saat proses pengukusan
6. Kocok kuning telor, gula dan garam hingga mengembang, boleh menggunakan kocokan tangan ataupun kocokan listrik, tambahkan susu murni aduk hingga tercampur rata

7. Pour mixture into the pumpkin
8. Bring water to boil in a steamer and steam the pumpkin for 1 hour . Remove and leave to cool
9. Chill in fridge for 4 hours and cut into thick slices as if it were a pie
7. tuangkan adonan kedalam bagian tengah labu kuning
8. siapkan air untuk proses pengukusan. Kukus labu kuning selama 1 jam. angkat dan biarkan dingin, biarkan utuh dan jangan di potong dulu karena puding nya belum stabil.
9. masukkan ke kulkas dan dinginkan selama 4 jam, potong besar seperti ukuran memotong Pai.

Petai Kentang Manis/Stinky beans with potatoes

It is said that Pete contains three natural sugars -sucrose, fructose, glucose and natural source of antioxidants. I love to prepare it only during weekend or holidays, because Petai has a rather peculiar smell, its strong smell is very pervasive. It lingers in the mouth and body. It contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption.. The beans are popular in Indonesia, Singapore, Malaysia,Laos, southern Thailand, Burma, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are mostly gathered from the wild and Organic.
Dikatakan bahwa Petai mengandung 3 gula alami, sukrosa, Frotosa dan glukosa, serta emrupakai sumber anti oksidan alami. Saya selalu meneydiakan Petai pada akhir pekan atau hari libur, karena baunay yang sangat khas, sehingga dia dikenal dengan sebutan buah "busuk", baunya bertahan di mulut dan air seni selama 2 hari. Petai sangat terkenal di Indonesia, Singapur, Malaysia, Laos, bagian utara Thailan, Birma dan India. Umumnya di jual dalam bentuk renceng, atau di jual telah terkupas rapi dalam kantong plastik. Petai umumnya di tanam liar dan organik.
Here is how to prepare :
200 g Petai seeds
400 g potatoes, skinned, cubed, fried
4 shallots, thinly sliced
1 tbsp cooking oil
5 tbsp sweet soya sauce
1/2 tsp salt
Bahan2:
200 g Petai yang telah di kupas
400 g kentang, buang kulit, potong dadu dan goreng
4 butir bawang merah, iris tipis
1 sdm minyak sayur untuk tumis
5 sdm kecap manis ABC
1/2 sdt garam dapur

Method :
1. Heat the oil in a wok, saute sliced shallots for 1 minutes, under high heat
2. pour in Petai seed, stir for 5 minutes then add in skinned, cubed, fried potatoes. stir for another 3 minutes
3. add in salt, stir well and pour in sweet soya sauce, stir for another 2-3 minutes. Serve with hot steam rice.
Cara memasaknya :
1. Panaskan minyak di wajan, tumis bawang merah selama 1 menit, api besar.
2. Masukkan Petai, aduk selama 5 menit, lalu tambahkan kentang yang telah di olah. aduk lagi 3 menit
3. Tambahkan garam, dan tuang semua kecap manis, aduk sekitar 2 sampai 3 menit lagi. matikan kompor, tata di piring. Makan dengan nasi panas mengepul.

Spicy longbean ChinChaLok

Chinese long beans, some called yardlong beans, long-podded cowpeas, snake beans and numerous other names. It's an easy and cheap vegetable, available for whole year round. Kacang panjang, sayuran murah gampang di olah dan tersedia sepanjang tahun.

For this mince Cingcalo longbean, you need :
2 garlic, finely chopped
2 shallots, finely chopped
1 Lemon grass , finely chopped
2 big red chilly, finely chopped
2 tbsp Chinchalok Paste, available at any supermarket
10 long bean, cut into 4 cm
Mince meat, you use, Pork, Chicken or beef
1 tbsp cooking oil
bahan-bahan:
2 siung bawang putih, potong halus
2 bawang merah , potong halus
1 batang sere, potong halus
2 buah cabe besar, potong halus
2 sdm Chinchalok, bisa di beli di supermarket
Kacang panjang, potong sekitar 4 cm
daging giling, bisa pakai daging babi, ayam atau sapi
1 sdm minyak untuk tumis

Method :
1. Heat the oil in a small wok, using high heat, pour in finely chopped garlics, shallots, lemon grass and red chilly fry until Aromatic add in mince meat, stir ultil meat liquid has evaporated.
2. add in ChinChalok paste, stir-fry for about 3 minutes or until fragrant
3. Add in the cut long bean, stir for another 1 to 2 minutes, remove from the wok and serve hot.

Caranya :
1. Panaskan minyak di wajan kecil, api besar, masukkan bawang putih halus, bawang merah halus, sere halus, cabe halus, tumsi hingga wangi, masukkan daging giling, aduk hingga semua cairan daging menguap.
2. tambahkan Chinchalok(sejenis udang kecil yg di asinkan), tumis sekitar 3 menit atau hingga tercium aroma wangi
3. tambahkan kacang panjang, aduk sekitar 1 sampai 2 menit, matikan kompor dan siap di sajikan.

Soto Betawi

first created around 1971 by Mr Lim Boen Po @ Lokasari-Jakarta by , He named it Soto Betawi, Betawi is the native of Jakarta - The Capital of Indonesia. It is a traditional soup mainly composed of broth,cow milk, coconut milk, meat, beef innards and vegetables.
Soto Betawi pertama kali di ciptakan oleh Lim Boen Po, di Lokasari - Jakarta. Dia menamakannya Soto Betawi, penduduk asli ibukota Indonesia - Jakarta. Soto Betawai adalah sejenis hidangan tradisional yang terdiri dari kaldu sapi, susu segar sapi, santan, daging, jeroan dan sayuran.
you need:
500 g brisket ( you can add in Beef innards, if you are using innards, do boil it seperately)
1 litre water for boiling
2 salam leaves (Indonesian bay leaf)
1 stalk lemongrass, crushed
5 cm blue ginger/Galangal, crushed
3 cm cinnamon
3 cloves
1/2 nutmeg
Bahan-bahan:
500 g lamur sapi (bisa tambahkan jeroan, rebus terpisah kl menggunakan jeroan)
1 liter air untuk merebus
2 lembar daun salam
1 batang sere, keprek(tumbuk asal)
5 cm lengkuas, keprek (tumbuk asal)
3 cm kayu manis
3 cengkih
1/2 biji pala, (biar kan utuh)

Finely copped spices :
8 shallots
5 garlics
1 tbsp coriander powder
1 tsp white pepper powder
1 tsp salt
1/2 tsp sugar
Bumbu halus :
8 butir bawang merah
5 butir bawang putih
1 sdm bubuk ketumbar
1 sdt bubuk lada putih
1 sdt garam dapur
1/2 sdt gula halus

Soup :
Beef Broth
100 ml Kara coconut milk
500 ml fresh cow milk
500 ml water
Bahan sup :
Kaldu sapi, sisa merebus lamur sapi
100 ml santan kotak Kara
500 ml susu sapi segar
500 ml air

for Garnish:
2 tomatoes, sliced
5 potatoes, boiled, skinned, fried, sliced.
Belinjo Chips
2 stalks spring onion, finely cut
Chilly paste
sweet soya sauce
Key lime juice
fried onion
Penataan :
2 tomat merah, iris melintang
5 butir kentang, rebus, buang kulit, goreng dan potong melintang
emping belinjo, secukupnya
2 batang daun bawang, iris halus
cabe
kecap manis ABC
jeruk kunci/ jeruk limo
bawang goreng
Method:
1. Boil brisket in 1 litre of water, add in salam leaves,lemon grass,blue ginger/galangal, cinnamon, cloves and nutmeg for at least 1 hour, but 30 minutes by using a pressure cooker.
2. take out the brisket n cut into 1 X 5 cm length, set aside, strain the broth,throw away the salam leaves, lemon grass, blue ginger, cinnamon, cloves and nutmeg. Keep the Broth.
3. Heat the oil and saute the finely chopped spices until aromatic, at low heat for 5 minutes.
4. heat the broth, add coconut milk, cow fresh milk, water,and add in the sauteed spices, stir it until it simmering.
5. add in cooked cut brisket.
6. garnish with potatoes and tomatoes , sprinkle some crackers, crispy shallot and spring onion. Serve with sweet soya sauce, chilly and key-lime juice , top with belinjo chips, fried onion and spring onion. It's nice to be eaten with warm cooked rice.
Caranya :
1, Rebus Lamur dengan 1 liter air, tambahkan daun salam, sere, langkuas, kayumanis, cengkih, biji pala sekurang kurangnya 1 jam, tapi kalau menggunakan panci presto cukup 30 menit.
2. setelah matang, angkat daging lamur, iris memanjang 1X 5 cm, sisihkan, saring kaldu, sisihkan dan buang semua ampas rebusan.
3.Panaskan minyak, tumis bumbu halsu hingga wangi, kurang lebih 5 menit dengan api kecil.
4.Panaskan kaldu sapi, tambahakn santan, susu sapi segar, air, dan bumbu halsu yang telah di tumis, aduk , jaga jangan sampai sup sanatn pecah.
5. masukkan daging lamur yang telah di iris.
6, sajikan dengan kentang, tomat, emping, bawang goreng dan daun bawang. jangan lupa beri kecap manis, cabe halus dan jeruk kunci/jeruk limo. sedap dengan nasi panas mengepul!

Pete Udang balado

You need:
250 g medium size prawn, washed, drained , deep fried for 2 minutes, set aside to be used later
1 tbsp cooking oil
20 pcs big chillies, roughly grind
3 shallots, roughly grind
100 g smelly bean (Petai)
1/2 tsp salt
1 ginger flower, sliced
Bahan:
250 g udang ukuran sedang, cuci, tiris, goreng dengan minyak panas, banyak selama 2 menit, angkat sisishkan untuk di pakai kemudian
1 sdm minyak sayur, untuk tumis
20 buah cabe merah besar, giling kasar
3 butir bawang merah, giling kasar
100 g Pete
1/2 sdt garam halus
1 bunga Kecombrang, iris kasar

Method:
1. Heat the oil, put in shallots ,chillies and salt, stir under high heat for 5 minutes.
2. Add in smelly bean (petai) stir for 5 minunes, add fried prawn and ginger flower, stir until well combine. Serve Hot with rice.

Cara memasak:
1. Panaskan minyak dengan api besar, tumis cabe , garam dan bawang merah hingga wangi selama 5 menit
2. masukkan pete, aduk selama 5 menit, tambahkan udang yang telag di goreng, dan bunga kecombrang, aduk hingga tercampur rata, angkat sajikan panas dengan nasi.