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FRIED WAN TON NOODLES : My Neighbour gave me a couple of fresh egg noodles, similar to those that you can find at a wan ton noodle shop. I will share with you a simple and easy recipe to enjoy. I've decided to cook the noodle in boiling, shock it in cold water (to prevent it from cooking further and sticking to each other), then frying it up with vegetables. You can always replace the noodle with rice vermicelle or even with rice. The ingredients are as follow: 1. Wan ton noodle (4 x fist size noodle). This can serve up to 6 people. Note that the wan ton noodle in this video has been precook before hand and set aside. 2. 150g of bean sprout 3. 200g of pork belly (thinly slice) 4. 1 red onion, thinly slice 5. 4 clove of garlic, finely chopped. 6. 20 pieces of pork dumpling (wan ton) boiled in water for 5 - 7 minutes, depending on how big is the dumpling. Drain the water and set the dumplings aside. Coat it with some cooking oil to prevent it from sticking. 7. A handful of french beans 8. Couple stocks of Choy Sam vegetable. 9. Soya sauce mix (2 tablespoon of thick dark soya sauce, 6 to 7 tablespoon of light soya sauce, 100ml of water)
FRIED WAN TON NOODLES : Simple and easy recipe for you
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLlVZaXRWUUs1a3hj
Our Roots is a mini series featuring the daily life of a street food vendor in Malaysia. In this first mini series, we spend a day with Encik Haja Kamaluddin and his son Jamal who makes delicious Mee Goreng (Indian style fried noodles) and Pasembur, also known as Indian Rojak (A type of salad with deep fried items and gravy) in Penang. They have long moved from Edgecumbe road to Gurney Drive, but most local would still mention them by Edgecumbe road mee goreng. We get to know how the Mee goreng is made, all the hardwork that goes on behind the scenes as well as the challenges they face in present time.
Our ROOTS : Edgecumbe Road Mee Goreng + Pasembur
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLkg5OTBQek1tQXdv
Easy and simple recipe for all to enjoy. If you do not have an actual claypot, not to worry. Any cast iron or deep frying pan with lid will work just fine. Ingredients : 3 pieces chicken thigh (or any part of your liking), rice (2.5 cup), dried shiitake mushroom, Chinese sausage, garlic, thick dark soya sauce, light soya sauce and rice wine Preparation: 1. Rinse rice and set it aside. 2. Cut Chinese sauge thinly at an angle. 3. Finely chop garlic 4. Marinate chicken with 2 tablespoon of dark soya sauce, 4 tablespoon of light soya sauce and 1 table spoon of Chinese rice wine. 5. Soak dried shiitake in water until soft. Thinly slice them. Cooking: 1. Heat up the claypot and pour some cooking oil. 2. Saute Chinese sausage, shiitake mushroom and garlic for a good 3 to 4 minutes 3. Add in chicken and fry for 2 minutes 4. Add in washed rice and mix well. 5. Add in 2.5 cups of water and bring it up to a boil. 6. Close the lid and let it cook and steam for a comfortable 30minues over low fire. 7. Claypot chicken rice - done
EASY Claypot chicken rice recipe
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLkVTUTNpNGE3NmpJ
Yummy Nasi Lemak recipe for you to enjoy. It comes with condiments and a protein dish (lemongrass chicken) Ingredients: Dried red chil (Chili Kering), fresh red chili, shallot or red onion, tamarind paste, shrimp paste, ikan bilis (sun dried anchovy), rice, coconut milk, pandan leaf, curry leaf, ginger, salt, sugar, peanuts, chicken breast, soya sauce, lemongrass and pepper Preparation before cooking: Chili boh (fresh chili paste) 1. Take about 10 pieces of dried chili and soak it in lukewarm water for a good 15 to 30 minutes. This is to rehydrate it. 2. Take 1 sticks of fresh chili and roughly cut them. Put them into a food processor/blender 3. Remove the rehydrated chili from the water and put them into the food processor. 4. Blend both the chili together until smooth. Shallot paste 1. Peel about 15 pieces of shallot 2. Put it into the food processor/blender and blend it. Make it into a paste like form. Ikan Bilis 1. Roughly rinse 100 grams ikan bilis with cold water, drain the water and leave it to dry for a good 10 minutes 2. In the wok/pan, heat up about 6 to 8 tablespoon of cooking oil. This is to ensure that we can shallow fry the ikan bilis. 3. Add in the ikan bilis and fry unti golden brown. Remove from the wok/pan once it is done. *If you do not have dried anchovies, you can always use fresh prawns, squid or any white fish fillet as a replacement. If you are using fish, best to pan sear the fish first. Tamarind Paste a tablespoon of tamarind paste and place it in a bowl 2. Add a cup of water into the bowl 3. Using your fingers, roughly loosen the flesh of the tamarind. The water should turn into brownish murky colour. 4.Seperate the water from the seed of the tamarind paste. Cooking the Sambal Ikan Bilis 1. Using the same oil that is in the wok/pan, add in the blended shallot and fry over medium heat until it is fragrant and translucent looking. At this point, you can also add in pandan leaf (1 will do) 2. Add in about 2 tablespoon of the chili boh. Taste prior to adding to ensure that you can control the heat level. 3. Mix well and continue to fry over med-low heat. Continue to fry and stir until the oil breaks apart from the paste 4. Add in the fried ikan bilis and continue to stir for good 30 seconds. 5. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil. 6. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon) 7. Last but not least, add in curry leaf. 8. Sambal Ikan Bilis – Done Cooking the Rice 1. Rinse 2 cups of rice. Rince, discard the water and repeat this process at least a good 4 times. 2. Measure 1 cup of water and 1 cup of coconut milk. Add them into the rice cooker. 3. Add ½ teaspoon of salt, one thumb size of ginger and 1 leaf of pandan into the rice cooker. Cook the rice. Marinate for the chicken: 1. Roughly cut 4 stick of lemongrass 2. Add them into a blender and blend it. 3. Removed the blended lemongrass into a mixing bowl 4. Add the chicken into the bowl 5. Add 4 tablespoon of light soya sauce, 2 table spoon of sugar, a generous amount of pepper. Mix well and let the chicken marinate for a good 15 minutes. Cooking the chicken : 1. In a pan, head up some out 2. Pan sear the chicken (skin-side first). Sear the chicken for about 3 minutes on each side. 3. Chicken lemongrass - Done
YUMMY Nasi Lemak with Anchovy Sambal and Grilled Lemongrass Chicken
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLkJkaXAzUUtmTlpB
Ingredients : bread, pesto, soft cheese (mozzarella), tomatoes, salt, pepper and bacon Prep : 1. Deseed tomato and cut into cubes 2. Cut bacon into small bits and render out the fat over low heat. Cooking 1. Spread pesto unto bread 2. Add tomatoes unto the pesto. 3. Season lightly with salt and pepper 4. Add on bacon bits 5. Finally, add on cheese to the top 6. Toast it in oven at 200 degrees Celsius for 10 minutes or until cheese is melted and golden brown. 7. Melted cheese on toast - done #simplyenak #Cheese #toast
MCO Day #32 : MELTED CHEESE ON TOAST
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLnFILWlTSnBPZW00
Ingredients : Black pomfret (about 500 grams), okra, spice mix, Baba's dry spices for seafood, pandan leaf, tomato, onion, curry leaf, tamarind, sugar, salt, cinnamon stick, cloves and oil. Prep : 1. Quarter the tomato and onion 2. Scope about 1 table spoon of tamarind paste into a bowl. 3. Add about 100 ml of water and gently rub the tamarind with your fingers to release all the flesh and flavour from the seed. 4. Discard the seed and keep the tamarind juice. Cooking: 1. Heat up the wok with cooking oil. 2. Add in fresh spice mix and pandan leaf. Saute a good 2 minutes. 3. Add in dry spice, cinnamon stick and about 4 to 5 pieces of cloves. 4. Saute until the oil starts to break from the spices 5. Add in about 300 ml of water. Bring it up to a boil and let it simmer for a good 3 minutes. 6. Add in the curry leaf, tomato, onion and okra. Let it boil and simmer for 5 minutes. 7. Fish goes in at this point. Bring it to a boil and let the fish simmer for 3 to 4 minutes each side. 8. Add about 50 ml of the tamarind juice. Taste to your own liking. 9. Season with salt (1 teaspoon) and sugar (4 teaspoon) to balance off the sour taste from the tamarind. 10. Fish curry - Done. #simplyenak #curryfish
MCO Day #31: FISH CURRY
YouTube Video VVVnUnZBWjg2dnlZd2trNi1idm5EUkNnLkhlTHV0RmJ6cTVn
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