Curry Mee

I made Curry Mee or Curry Noodle for breakfast gathering with my girlfriends on Mother's Day.  I used yellow noodle for this.  You can use flat rice noodle or known as keow teow or even rice vermicelli aka mee hoon/bee hoon

Wikipedia's explanation - https://en.wikipedia.org/wiki/Curry_Mee
 

Tau pok is fried bean curd - see pictured.  See explanation from http://www.malaysianfood.net/glossaryT.htm

Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

Picture Courtesy of Rasa Malaysia

Picture Courtesy of Mr Google

Curry Mee
Serving 3-4pax

Ingredients
500gm of noodle (or rice noodle
2tbs heaps of chili paste (http://sathiaraniskitchen.blogspot.qa/2015/05/the-making-of-basic-ground-chilly-paste.html)
3tbs heaps of chicken curry powder
1tsp of turmeric powder
a handful of curry leaves
1-2 medium size lemongrass stalk - crushed lightly
5-6 springs of mint leaves only
400ml coconut cream/milk
200ml of water
150gms of chicken meat - I used chicken thigh only flesh - cut into small pieces
10 fish balls - halved
6-8  tau pok - halved
salt to taste
prawns -optional

For Garnishing
few sprigs of mint leaves
boiled egg - half
bean sprouts - blanched in hot water - I had omitted this as I ran out of bean sprouts
spring onion


Method

1. Heat pot with some oil.
2. Once oil is hot, add in chilli paste
3. Fry the paste till the oil separates.
4. Once the oil splits, add in curry leaves and mint leaves (halved) lemongrass, turmeric and curry powder, stir well, with the chilli paste.
5. Add 2 - 3tbs of water to the curry paste ensuring that they do not burnt. Keep mixing till the oil splits.
6. Add your chicken pieces to mixture, mix well and stir for a few minutes.
7. Add 20ml water and let it come to one boil.
8. Add coconut milk, salt and mix well, reducing fire to slow and allow coconut to come to slow boil.
9. Add the fish ball, tau pok and prawns (if using) allow it to simmer further for several minutes, making sure the coconut milk do not split. Keep on warm before serving.
10. For serving - In a bowl, place an amount of noodle, bean sprouts, egg and pour the curry (this should be steaming hot), together with the chicken meat, fish ball and tau pok pieces and garnish with spring onions and mint leaves.
11. Serve hot.

Enjoy

Sathiarani

Lemongrass Chicken Noodle Soup

Yesterday night's dinner - another version of chicken noodle soup with whatever that I have in the fridge.

Ingredients

300gms of chicken bones only

250gm chicken breast 

2tbs of ginger garlic paste

4-5 celery stalks - chopped coarsely

4-5 lemongrass white part only - slightly bruised

2tbs of white pepper powder

1 tbs of fish sauce

1 tbs of light soy sauce 

salt to taste

Garnishing/Side Dish

Fried Taufo

Shredded chicken pieces

Spring Onions

Coriander Leaves

Blanched broccoli and cauliflower

Preparation

1.  Boil chicken bones with water 750ml with 2 tbs of ginger/garlic paste, salt. lemongrass on medium fire about three quarter reduced

2.  Add in soy sauce, fish sauce, white pepper powder and celery and boil further for another 15 mins.

3.  Add in chicken breast and let it cook; once cooked, remove it and shred into small pieces.

4. Blanched broccoli and cauliflower in the same soup.  Remove and put it into cold water.

5.  To prepare the noodles : put vermicelli rice into cold water and put on heat till it is about cooked. Strain and run thru cold water.

To serve

In a bowl, put some noodles, shredded chicken, fried taufo, vegetables, spring onions, and coriander leaves and pour soup onto the noodles

If you wish added spiciness, chopped some green chilly and mix some soy sauce.

The condiments

Preparation of the soup

Noodles soaked to be cooked

Ready to savour

Enjoy

** Sathiarani ** 

Thai Style Steamed Fish with Lemon Sauce

This is a late post - found this picture while clearing up space on the camera.  Made it about a month ago.

I used a white fish called Sherry. You can fry, make fish curry, fish balls, bbq and even steam. In any manner of cooking, the flesh is always soft and sweet.  You can use any good white flesh fish for steaming.

My steamer is a medium sized therefore I had to cut the head and leave it in the pan so as it gives extra flavouring while steaming. My whole family are not a fan of fish head and normally get the fishmonger to remove the head while cleaning.

I like to add some vegetables when steaming the fish so as I get 2 in 1 dish instead of preparing a separate dish.

Ingredients

1 whole fish - clean and gutted - sliced diagonally
1 tbs ginger garlic paste
1/2 cup of lemon juice  and lemon zest
2 tbs of fish sauce
2 tbs of light soy sauce
1tsp of brown sugar - optional
3-5 small green/red chilly -depending on your spice intake. slightly bruised
1-2 lemon grass - bruised light use the white end only
1 tbs chinese red dates - optional
1-2 kaffir lime leaves -otional
mixture of cauliflower/brocolli/carrots - optional
3-5 springs of coriander leaves
chopped spring onions


Preparation:

1.  Prepare your steaming pot.

2.  Cut 3-5 diagonal slashes across the fish depending on the size of the fish, about 2 inches apart on both sides of the fish.  This is to ensure that gravy/sauce gets coated well with the fish.

3.  In a pan ready to steam, rub ginger garlic paste on both sides of the fish. Sprinkle salt as well on both side of fish.  Under the fish place the bruised lemongrass.

4.  In a different bowl, add in lemon juice, lemon zest, brown sugar, soy sauce and fish sauce .  Adjust the seasoning if required.

5.  Pour lemon juice mixture over the fish together with chinese red dates, kaffir leaves and chilly.

6. Steam on medium heat, covered.  Add in the vegetables when the fish are about done.  Cover the steamer for another 5-8 mins till the vegetables are tender and cooked.

7.  Serve hot with coarsely chopped coriander leaves and finely chopped spring onions.

Enjoy Thai Styled Steamed Fish with Lemon Sauce with rice and some spicy vegetable.


** Sathiarani**

Mix Vegetables with Tofu

Some brocollis, carrots, cauliflowers and tofus you can make a great dish. No strict amount but a handful of this and that with some good seasoning and voila you get an easy peasy dish.

If you fancy meat/seafood, you may add them while sauteing onions/ginger garlic.

Ingredients

broccoli florets
cauliflower floerets
tofus - firm ones cut into square and deep fried
carrots - sliced diagonaly
Salted soya sauce
fish sauce
oyster sauce
slices of onions
ginger garlic paste
chopped spring onions
some water

Method

Wash and drain the vegetables.
In a pan heat some oil, once hot, stir in onion, once it is soft, add in ginger garlic paste and in stir.
Add in the vegetables, stir well, uncovered,  as to coat with the onions and ginger garlic paste.
In a different bowl, mix all the sauces with some water.
Once the vegetables are almost done, add in the sauces as well the tofu. mix well, let it simmer for a more minutes.
Add in chopped spring onions and serve hot with some steaming hot rice.

Enjoy

Sathiarani

Prawns with Hoisin Sauce

Ingredients

1/2kg big prawns - peeled and deveined
1/2 medium sized onion - sliced
1 tsp of ginger garlic paste
3 tsp of hoisin sauce - you can get this from Chinese store or big supermarkets
1 tsp of  hot sauce
1 bird eye chilli - chopped (optional) for added spicy
1 tsp of light soya sauce
a dash of freshly cracked black pepper
2 tbs of sesame oil

How to prepare

1.  Marinate prawns with hoisin sauce, ginger garlic paste, hot sauce and light soya sauce.  Set aside for a few minutes

2.  Heat oil, sauté onion till soft.  Add in chilli. Fry for another minute or son.

3.  Add in prawns and stir in well with onions.  Cook till the prawns turn it turn pink and curled for about 4-5 mins.

4.  Prawns with Hoisin Sauce ready to be served.

Prawn with Hoisin Sauce

Chinese Feast for Dinner - Chilli Paste Steam Fish, Mix Vegetable & Prawns with Hoisin Sauce

Yesterday we had a Chinese feast not so much of actual preparation ,Red Snapper Chilli Paste Steam Fish, Stir Fry Mix Vegetable (Click Here) and Prawns with Hoisin Sauce (Click Here)

The ready made sauce that I used for the fish was a product from Mas Food. It is called Kam Heong Chilli All Purpose Paste.  It is made of blended red chilli with dried shrimps, shallots, garlic and lemon grass.   I guess I should try the same when I am done with my supply.

I used red snapper, it was about 800gm.  You can also use sea bass, tilapia


Chilli Paste Steam Fish

What you need
1 mid size fish
1 tbs ginger garlic paste
1 tbs of sesame oil
1 packet of Kam Heong Chilli All Purpose Paste
3- 4 birds eye chilli
1-2sprig of curry leaves
1 tsp of soya sauce
2 tbs of milk


How to prepare

1.  Prepare your steamer.   If you do not have one, you can actually setup a deep pan/wok, fill in with water, a small stand that can hold your bowl of fish and a cover enough to cover the wok.

2.  Prepare the fish by cleaning, make a cut over the fish on both side, marinate the fish with sesame oil and with ginger garlic paste.

2.  In a different wok, heat oil, add in the paste, stir fry on slow fire for a few minutes, then add in chill and curry leaves, keep stirring till you get nice aroma from the chilli paste.

3.  Finally add in soya sauce and milk, stir for few more minutes and add in to steamed fish and allowed to be steamed for another 5 minutes.

Serve immediately.

Marinated with sesame oil, salt and ginger garlic paste in a wok steamer

MasFood Kam Heong Chilli All Purpose Paste

The final product - Red Snapper Chilli Paste

Our dinner complete with rice, vegetable, fish and prawns

Black Pepper Chicken

Enjoy a simple, quick to make dish.  My style, Chinese dish...

What you need

• 900gm chicken breast - cut into small cubes
• 1/ 2 green bell pepper - sliced
• 1/2 white onion - sliced
• 1 carrot - quartered and slice diagonally
• 1/2 bowl of cauliflower
• 1 tbs of ginger garlic paste
• 1 tsp of sesame oil
• 3 tbs of soya sauce
• salt to taste
• spring onion - optional

How will you do....

1. Marinate the chicken with ginger garlic paste, sesame oil and soya sauce.
2. Heat oil in a wok/pan. Add in the onions, stir for a few minutes.
3. Next add in the cauliflower, carrots and bell pepper, saute for more minutes
4. Mix the black pepper powder with 1/2 cup of water.
5. Add in the chicken and black pepper mixture, stir well and cook till the chicken and vegetables are tender and done.
6. Garnish with spring onion and serve hot with rice.