Potato - Bombay potato

This is one dish that i have no idea what it is officially called. I believe it is called bombay potatos. But anyways, give it a try. I love it, and maybe u will too


Ingredients:

3 boiled large potatoes
1 onion (sliced)
1 shallot (chopped)
10 tbsp tomato puree/diced tomato
2 tsp fennel seed
1 tsp garam masala
2 tbsp yoghurt
1 tsp turmeric powder
2 sprig chopped coriander
1 tsp chili powder
1/2 cup water
salt and pepper

Preparation Methods:

Cut boiled potato in slices and fry till brown.

Meanwhile heat pan with 3 tbsp of oil, add onions, fennel seed, and chili powder. Fry till fragrant, add tomato puree, water and rest of ingredients except for yoghurt. Add fried potatoes cook till sauce become pasty, add the yoghurt, serve.

Prawn - Assam Prawn

The secret to this ingredients is getting good quality tamarind pulp. Which sadly, i dont have. I used tamarind paste


Ingredients:

12 prawns
2 tbsp tamarind pulp mixed with 1/2 cup of warm water
2 to 3 tbsp sugar
1 tsp pepper

Preparation Method:

Take the juice of the tamarind water, remove the pulp and mix all ingredients and let it marinade for at least half an hour.

Use low heat and simmer prawn and marinade until the marinade thickens. Serve.

Chicken - Kurma Chicken / Ayam Masak Kurma

This is one dish that i seldom get. Esp not in kuching. It is kind of Curry like but it taste differnt from curry. Love it actually.



Ingredients:

2 chicken drum and thighs (chopped)
2 tomatos (quatered)
1 large onion
2 cinnamon stick
2 star anise
4 cloves
2 cardamom
1 tbsp fennel seeds
1/2 cup water
1/2 cup coconut milk/santan
2 tbsp of kurma powder
1 tsp sugar
salt and pepper


Blend:
3 slices garlic
5-10 presoaked dried chili
3 cloves garlic
1.5 large shallot

Preparation Methods:

Boil potato until half cooked, cut in slices and fry in oil till brown.

Meanwhile heat pan with 3 tbsp of oil, add in blended ingredients, cinnamon stick, onion, star anise, cloves, cardamom and fennel seeds and fry till brown and fragrant. Add chicken and fry till browned. Add water, kurma powder, sugar and let the chicken boil till sauce is nearly dry. Add the coconut milk, tomato, potato and let it boil down till the sauce is thick. Serve

Egg - Sambal Telur

This has got to be one of the best dishes to have with nasi lemak, although in my case, i had it with normal rice. Heres the recipe.


Ingredients:
3 Hard Boiled Eggs
10 tbsp tomato puree
1 tsp turmeric
1/2 tsp fennel seeds
1 tsp salt
1 tbsp soy sauce
1-2 tsp sugar
1 tsp tamarind paste
1/2 onion sliced
salt and pepper to taste

Blends:
2 big shallots
10 dried chili (pre-soaked)
4 cloves garlic
1 tsp shrimp paste/belachan

Preperation Methods:

Fry the egg in oil until brown.

Meanwhile, heat pan with 3 tbsp of oil, fry blended ingredients and onion till fragrant. Add the rest of the ingredients and half a cup of water. Add the fried egg in. Boil till desired thickness is achieved. Serve

Kuih - Char Kuih Kak/Char Kueh

This is the Penang version of char kuih kak. Which kind of means fried cake. I will add the Kuching version soon.


Ingredients:

Riceflour cake:
1 cup cold water
1 cup + 2 tbsp hot water
1 cup rice flour
2 tbsp tapioca flour
salt and pepper

To Fry:
3 tbsp oil
1 tsp Black Soy Sauce
2 tbsp Chai Po (A type of picked mustard)
2 tbsp Dried Shrimp (presoaked and finely chopped)
2 tbsp garlic (finely chopped)
2 sprigs Chinese Chives,
2 tbsp Soy Sauce
5 Prawns (deshelled)
Fried Bacon Bits
Handful Bean Sprouts


Perpetration Methods:

Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in 30 minutes. Leave to cool overnights.

Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft. Add salt and pepper to taste and serve. Garnish with fried bacon n bits.

Noodles - Wan Ton Noodles/Kon Lou Mien

This is a KL dish i presume, have no idea where it originates from but still has to be one of the top hawker food in west malaysia. In east malaysia, we have ours differently. Anyways, this was a project (yes i name my cookings projects) was one that was suggested by Mike...and thus......here we have it Kon Loh Mien or Wonton Noodles



Ingredients:

Wontons:
5 tbsp minced pork
5 tbsp minced prawn
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and pepper

Char Siew:
Follow the other Char Siew Post

Noodles:
Wonton Egg Noodles

Sauce:
2 slices ginger
2 Cinnamon
2 Star Anise
5 tbsp Black Soy Sauce
2 tbsp Sugar
1/2 cup water

Preparation Method:

Fry the cinnamon, star anise and ginger in 2 or 3 tbsp of lard or oil, fry till fragrant and add rest of ingredients. Bring till boil until sauce becomes thick like thick black soy sauce.

For wonton, mix ingredients for wonton, wrape with wonton skin and in water. Wonton is ready once it floats to the surface of the water.

Blanch the noodles in hot water till cooked, then in cold water, then in hot water. Add enough sauce to the noodles and more lard or oil. Add salt and pepper if necessary.

Noodles - Mee Jawa

This is one of my moms favórite dish. And somehow, im also kinda influenced by her. I must say that i love this dish so much that i can eat it nearly every other day. Simple dish

Mee Jawa

This is a recipe for about 2 servings.

Ingredients:

Yellow noodles
Hard boiled eggs (quartered)
10 prawns (deshelled and keep shells)
1 large fried beancurd (optional)
Handful bean sprouts (blanched in hot water)
2 potatoes/sweet potatos
1/2 tsp black soy sauce
2 to 3 tbsp sugar
3 cups water
salt and pepper


Blend:
1 stalk lemongrass
2 inch galangal
3 cloves garlic
2 inch ginger
2 large shallots
10 dried chilis (pre-soaked in waters)


Garnish:
Fresh Coriander
Chili
Fresh lime

Preparation Method:

Boil potato till soft and blend with one cup of water to create a mashed potato, used as thickener.
Boil egg and quater it. Remove prawns shell and boil til cooked. (Keep prawns shell)

Blend ingredient. Heat wok, add about 2 tbsp of oil and fry ingredients and prawn shell till fragrant. Add 2 cups of water and enough mash potato (about 7 tbsp of mashed potato) to thicken the gravy. Add soy sauce and sugar and bring to boil. Remove prawn shell. Boil sauce till it reach desired thickness or add more potato mash. Add salt and pepper to taste.

Put boiled yellow noodles in sauce. Stir and serve. Garnish with chili, coriander , prawns and beancurd.

Noodles: Mee Bandung

This is one dish that i have eaten many times during my college years back in Shah Alam. I never really appreciated it, well not as mch, but have found to love it when its properly done with a lot of dried shrimps.


These ingredients are only for one serving.

Ingredients:

Handful yellow noodles.
beef (boiled and thinly sliced) optional
1 egg
4 to 5 prawns
5 to 6 tbsp tomato puree
2 tbsp sugar
1 tbsp oyster sauce
2 cups water
1 tbsp soy sauce
1 tsp black soy sauce
salt
pepper

Blend:
3 tbsp of dried prawns (pre-soaked in water)
1 large shallot
2 cloves garlic
2 slices ginger
5 to 10 dried chili (pre-soaked in water)

Preparation methods:

Blend ingredients. Heat pan with oil, fry blended items till fragrant. Fry dried prawns shell as well. Add water,tomato puree, sugar, oyster sauce, soy sauce, black soy sauce and boil till sauce thickens.

Meanwhile, boil yellow noodle and prawn. Remove prawn when cooked and leave noodle to continue boiling till soft. Fry and egg, sunny side up.

Once sauce thickens, pour drained noodles and put egg into sauce and stir. Serve and top wif fresh corinader, fresh chili, prawns and beef.

Pickels: Acar Nyonya

This is one dish that i really love. And according to Cute Carolyn aka CC, this is called achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to like about this dish


Ingredients:

2 large cucumber (deseeded and cut into strips)
5 large carrot (cut into strips)
10 chili (seseeded and cut into strips)

Gravy:
6 tbsp dried prawns
1/2 tsp turmeric powder
2 or 2.5 large shallots (those in Germany are like 5 cm in length)
5 dried chili soaked in hot water ( add more if you want it spicier)
5 inch ginger
3 cloves garlic
150 ml vinegar
200 ml water
10-15 tbsp of sugar. (start with 10 and gradually add)
5 tbsp roasted sesame seeds
salt to taste

Preparation methods:

Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze out the water again and leave to dry in sun or in the open overnight.

Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required. And let sauce cool down.

Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at least a few hours before serving.

Noodles - Ipoh Tauge Hor Fun/ Ngar Choi Gai

I dont know why but i feel like posting this post....well, mainly cos i had a lot of difficulties trying to find relevant recipes online for this. Again, ngar choi gai come in many shapes forms and types and this is my take on the dish.



There are 3 parts to the dish....chicken, taugeh/ngar choi, hor fun/kueh tiaw....


Ingredients:

Sauce:
1st thing is the sauce...this is used for the chicken and taugeh:
2 tbsp oil from fried scallions
1 tbsp oyster sauce
1 tsp seasme oil
2 tbsp soy sauce
3 tbsp water


Part 1: Chicken

Check out my previous post on Hainanese Chicken Rice. However, the sauce is different....use the sauce in this recipe. And top with coriander

Part 2: Taugeh

Two handfuls taugeh/ngar choi

Part 3: Kueh Tiaw

Soup:
3 pieces ginger
2 cloves garlic
2 cinnamon stick
1 tbsp clove
2 star anise
2 to 3 litres water
chicken bones/feet or just use stock.

packet of kueh tiaw/horfun

Preparation methods:

Take ingredients for soup, fry with oil till brown and add water and boil till about 1.5 litre of water is left. Add salt and pepper to taste

While soup is boiling, cook chicken according to previous recipe.

At the same time,the ingredients for sauce and simmer till sauce is semi thick. Add more water if too thick. Set sauce aside.

When chicken is ready, pour sauce over the chicken. Add fresh coriander on top of chicken and serve.

Blanch bean sprouts/taugeh with hot water while making another portion of the sauce in the pan. Drain bean sprouts are semi soft. Transfer the bean sprouts to pan with sauce and stir with heat off. Serve.

Last but not least, boil the hor fun/kueh tiaw until cooked. Transfer to cold water and back to boiling water. Put in bowl and serve with soup. Add salt and pepper to taste.