At some wet markets or stalls in Malaysia, you will find hawkers selling fried noodles at an economy price ranging from RM1.00 to RM1.50 per plate / pack. These noodles usually sell well because of the pricing and simpleness in the ingredients used. The type of noodles used are the yellow noodles which are commonly available in the markets themselves.

For home cooking, I have cooked this type of noodles once in a blue moon and the usual ingredients which I use are garlic, sliced fish cake, eggs and bean sprouts. Sometimes I do add in a little chinese green mustard leaves (sawi). It is pretty simple to cook though the preparation of the bean sprouts can be a little time consuming when removing the tail / root.

This is my recipe for Economy Fried Noodles Read the rest of this entry »

Cabbage Tang Hoon recipe is more or less a fake Shark’s Fin recipe. Why? The glassy look and texture (tang hoon as also known as glass noodles) of the tang hoon is quite comparable to the shark’s fin, albeit not as crunchy. If I am not mistaken, there is a Stir Fried Shark’s Fin recipe out there which is quite similar, though more princely in price.

For those who are non-supporters of eating shark’s fin, this dish is a good substitute and can even be served as a main dish itself, much like any noodle dish. The main ingredients are simply tang hoon, cabbage and eggs. If you have fresh crab meat, that would be excellent but since not all homes are privileged to have crab meat most of the time, we shall have the “pauper’s” version here.

This is my mother-in-law’s recipe for Cabbage Tang Hoon Read the rest of this entry »

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.

Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year. Read the rest of this entry »

Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.

What I have cooked here is my home-made version of the Kolok Mee. Not the making of the noodles but rather, the mixture of sauces which came up with the Kolok Mee taste. It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here. As for the noodles, I am using dried instant noodles bought from Sitiawan, made by the Foo Chow community. The texture (which is a bit like pasta, but stiffer) is quite suitable for this seasoning…almost like Kampua Noodles. Wantan noodles are also suitable, especially the curly stringy type. Yellow noodles are not suitable. As I don’t have char siew available, I have decided to just have minced pork only for the topping. Try this recipe if you can and adjust the measurements according to your preference.

This is my recipe for Kolok Mee (serves 3 portions)

Ingredients

• 3 pieces of instant noodles
• 100 grammes of minced pork
• 1/2 bulb of garlic (finely chopped)
• spring onions for garnishing (chopped finely)
• 6 tablespoons of palm oil

Seasoning (for 3 servings)

• 3 teaspoons of fish sauce
• 1/3 teaspoon of salt
• 1 teaspoon of light soya sauce
• 1/3 teaspoon of monosodium glutamate
• a couple of dashes of white pepper powder

Marinade (for minced pork)

• 2 teaspoons of fish sauce
• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour / potato flour

Method

Marinade minced pork for at least 1 hour.

Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.

Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.

Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.

In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

Technorati Tags: recipe, chinese, malaysian, sarawak, kuching, noodles, mee, food