in my studio | noodles

Posts Tagged With 'noodles'

Jul
16
2013

{in my kitchen} bihun goreng | fried meehoon

I’m back with food! I’ve realised the past 15 posts have been all about design.

I have heaps of food photos on my backlog just waiting to be published, so In Sha Allah when I get a bit more time on my hands, I’ll post them up with their recipes!

Lately I have been craving meehoon. Had it at my parents, ramadan bazaar and so I thought its time I make this thing! My sister said it was tasty, and it really is!

RECIPE FOR BIHUN GORENG/ FRIED MEEHOON
Serves: 6-8
Prep time: 25 mins
Cook time: 20 mins

Ingredients

1 pack rice stick (bihun)
15 small prawns and/or 200g thinly sliced beef
3 bunch choy sum (or any asian vegetable)
4 cloves garlic
2 carrots (cut into matchsticks)
1 block fish cake
1/4 cabbage
2 big handfuls of bean sprouts (taugeh)
Salt & pepper to taste

Sauces

2 tbsp chilli boh or sambal belacan (I cheated and use the bottled brand ‘Singlong’)
2 tbsp tauco (salted soy beans)
2 tbsp osyter sauce
2 tbsp kecap manis
1.5 tbsp tomato sauce

To garnish (optional)
Cut chilli
Fried shallots
Thin long sliced omelette (made up from 2 eggs)

Method

1. In a large wok, saute the garlic and fish cake for a couple of minutes.

2. Add the cut vegetables, all the sauces and cook until they get a bit soft.

3. While the vegetables are cooking, soak the bihun/meehoon in a large bowl of warm water. Let is soak until it softens and then drain.

4. Add your bihun/meehoon into the wok and stir fry to coat it evenly with the sauces/vegetables.

5. Season with salt and pepper to taste.

6. Finally add your garnishing and serve fresh off the wok!

4 lovely comments
Category: asian, in my kitchen, noodles

Nov
19
2011

curry laksa version 2

curry laksa

Yet another laksa post from me because I am a fanatic laksa fan. Here is the original post, I posted a few months ago when I first learnt how to make it from scratch-no bottle paste anymore yee-ha! This time, I made a few extra changes.

If you love cooking malaysian food, you most probably have all these ingredients sitting at home in your pantry/fridge. All you have to do is get the fresh stuff like boy choy, bean sprouts etc. The only downside is probably having to toast the belacan (shrimp) which is super smelly-makes-you-want-to-gag, but because I’m all-things-malaysian, I absolutely love the smell! Though, hubby’s orders: please toast them outside. And yes, please do. You do not want your house smelling like off shrimps ;)

RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken breast, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
2 sprig curry leaves
3 cups chicken stock
3/4 can coconut milk
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass, curry powder and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve: Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.

3 lovely comments
Category: asian, chicken, halal, in my kitchen, noodles, seafood

Oct
17
2011

food review // old town kopitiam mamak

Wherever you go in life, it always ends up bringing you back home. Although, not literally (in this context). For me, having my quick fix of fresh and spicy Malaysian street food is what I love most.

Quoted from their website, “Old Town Kopitiam Mamak is the most authentic Malaysian restaurant…” and I agree, but just add ‘in Melbourne’ at the end! Mamak simply means Tamil Muslims and if you ever go to Malaysia, be sure to experience the street food culture (note: I don’t take responsibility if you get an upset tummy, mine surely can handle it!). Kopitiam on the other hand, refers to Malaysian Chinese coffee shops. So together combined, makes it a wonderful place just like home.

After all, that’s what Malaysia is all about. Food + Culture = A Glorious Eating Nation!

Pictured above is a mamak flipping a roti canai. Ahh, now I am reminded of how good and flaky this bread is. I’m giving it a 9/10.

The best mee goreng is, mee goreng mamak style. Its so flavoursome and smokey. 9/10 from us.

Curry Laksa. I get this every single time. Did I not mention I’m a laksa fan? This could easily pass for a 10, but presentation wise…hm…I’ll settle for a 9.5 instead. But do try out my version, here. Its as close as you can get to the one in Kopitiam. I promise.

If you’re familiar with Malaysian cuisine, you can never fail to order a bunch of satay sticks. This was our entrée, ‘chicken and beef satay’ with peanut sauce. Although I have to admit it isn’t as good as the ones back home, but hey, probably the best in Melbourne. 8/10.

I’ve been dining here over the last few years, countless amount of times and have not once been dissapointed. Just recently, they expanded their menu with a wide variety of mamak meals and drinks. Couldn’t be happier. The prices are pretty reasonable too, averaging from $9-$14.

We eat here one too many times, that my husband and I have a secret code for it. We call it ‘KP’. Give them a try the next time you’re in town.

No comments
Category: food review, halal, in my world

Sep
15
2011

chicken curry laksa

I love noodles. I could eat them everyday. Stir fried or soup based noodles. Both are Yum! Curry laksa is one of my all time favourite meal. Whenever I dine out in a Malaysian restaurant, this is what I’d order. There were times where I have been so dissapointed and times where I’d go back again just to eat laksa. My family knows I’m a crazy laksa girl. Sometimes they would stop me from ordering it and tell me to try something else. I should write a post about these laksa joints, where to get yummy laksa and where not to order not-so-yummy laksa.

In Malaysia, there are so many kinds of laksa. Curry laksa (uses curry powder), Asam Laksa (uses fish), Johor Laksa (uses fish too but very dense and has coconut milk) and so on. Just do a google search and you’ll find heaps of variants. My sister made laksa using this recipe and I loved it. So I tried it at home for some lovely guests we had coming from Sydney and they loved it too. Once you try this recipe (from scratch) you’ll never want to buy the laksa paste at the supermarket again. This tastes no where near that bottled stuff.

RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
2-3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken thigh fillet, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
1 sprig curry leaves
3 cups chicken stock
1 can coconut cream (use coconut milk for a lighter version)
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix all ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve: Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.