Home version Beaufort Fried Mee

Whenever dad says go eat Beaufort Fried Mee .. I will start mesmerizing on the heavy 'wok breath' from that plate of mee!! sooo yum !! and of cuz most kopitiam will use ' pork ' oil to cook it it until so tasty! sinful sinful !

1. Heat up the wok until really hot, until u can see the smoke coming out.

2. Throw in the mee and dont keep frying first, let the mee spread all over the wok surface, sit for 1 min then turn again , until u can see the 'burnt' on the mee. Repeat the same until u get the 'burnt' result u wanted. Dish up.

3. Dont wash the wok, as the wok still very hot, put some oil, throw in garlic, stir fry the meat until half cook, then throw in the vege. quickly fry . then make gravy and serve on the mee.

This is the second time I fried this mee at home. I realise using chicken meat to cook also very good!.

Quicky

sometimes I just need something quick and tasty~ How I wish all cakes all pastry all in a box, just 1 mix, poof! everything nicely presented on a plate. ok, my castle on the cloud has gone!

I wasnt that fancy about korean instant noodle before, not until this korean movie ( korean version of F4), this is really a powefuly dreamy drama! everything is so perfect! ha ha, even the instant noodle they were eating - are so yummy! There you go, I bought my noodle in a cup of the above same brand one day, and eat in the office! so perfect! and the soup so yummy ! and I went back to the korean store at Asia City, bought the same brand, but in package form. Slightly spicy but still yum! I still think the noodle in a cup one nicer!

Korean instant noodle. hot hot !

Wonton Noodle with Superior Soup

shrimp pork wonton with cut chillies

I have all my fresh ingredients from Foh Sang (where I stay) wet market this morning at 6am. Today is Sunday. I got up at 6am ! Only food can bring me to such enthusiasm.(i.e. to get up early)

I want a bowl of hot soup again in this rainy season. (even I'm sitting in front of the computer, I feel my foot frozen on the cold floor) .

I like how Jaden's made her wonton like a Cowboy Hat. I tried to wrap like hers, and it all gone to wrinkle dumpling after boiled. Blame the thin skin! (haha!)

If you dont bother to cook the soup with pork ribs etc, Just simply make ur own chicken stock will do.

Ingredients (3 persons)

[soup] - simmer 1 hour

500g roasted pork rib (yum!)

2 dried oyster

1 litre water

salt to season

[wonton]

1 pack of wonton skin

100g minced pork

100g fresh prawns (after unshelled + no heads)

1 T minced green scallions

salt & pepper

sesame oil (optional)

1 pack of flat noodle ( any noodle u like)

1 bunch of pok choi (vegetable)

BBQ roasted pork (optional)

Steps

a. Soak the dried Oyster in hot water for few minutes. Heat up the 1 L water in a soup pot. Wash the pork ribs a bit. If u dont want, its ok. When the water is boiling, throw in ribs + oyster. simmer at low fire for 1 hour.

b. At this time, clean the vege. Slice the BBQ pork

Roasted Pork Ribs for soup

c. Prepare wonton. Get ready 1 cup water with 1 t of cornflour. ( use for closing the edge then press the air out from the triangle wonton pocket)

(Hope the picture helps.)

Cow-boy Hat !

d. Once the superior soup is ready, prepare another pot of plain water, throw in 1 T of salt. Throw in ur noodle and together with vege ( if u want to save time).. for 1-2 minutes. then Drain well. Divide into bowls. Drizzle with some oil.

e.Use the same pot of water, cook the wonton. (make sure you cook ur wonton in the last!)
heat the water again, throw in all the wonton and simmer for 2-3 minutes. ( To check if the filling is cook, take a wonton out and slice middle and check!) If it's ready, divide all wonton into bowls.

f. Last by not least, ladle soup to each prepared bowls & eat!

* The remaining meats(pork ribs) in the stockpot are so yummy!!!!!!!!!! so soft & tasty.

Fish Head Noodle Soup

Here kk, I love the hawker stall (Ah Kong's Fishhead noodle, by Kadazan owner) at the Beverly Hill, Penampang Food court. The only thing that put me off is to wait for half an hour plus for a bowl of hot tasty fish head noodle soup! plus tt area is quite sweaty hot.

Also, all the while I thought FishHead Noodle soup is hard to make, but after seen Nee's & Terri's decided to give a try!
I amended the recipe a bit, and..
Ingredients
[A: Fish]
Mang Chao Fish (Can anyone tell me what's tat in English?) Found! it's SEA BASS
Salt & 1/4 cup cooking wine

[B: Soup]
Chicken bones
Fish Bones
2 small bunch pickled mustard
2 white tofu
3-4 tomatoes
1 small ginger (Depends, today I got mine those china ginger, very mild flavour, so I put 2)
1.5 ~ 2 lit water
2 T cooking wine
salt & pepper to taste.

a. clean the fish. Cut into slices. Marinate with salt & cooking wine, put a side. Soak the pickled mustard with lots of water, otherwise, it will be too salty in the soup. Clean the tofu, cut into cubes, Wash tomatoes, cut into cubes. Skin the ginger, Deflat with ur cleaver.

b. Bring the water into boil, put in chicken bones. Simmer for 30 minutes.

c. For me, I deep fried the Fish Head, Fish Stomach 1st until golden brown. I didnt cover with corn flour. mum says no need.

d. After 30 minutes, Take out the chicken bones. If u see water been reduced by half, add in 2 more cups. Now drop the pickled mustard, tomatoes, Fried fish head/stomach /bones & ginger to boil. boil for 20 minutes. After the 15 minutes, take out the fish head/stomach/bones... then drop the tofu.

e. Blanch the meehoon with lots of Hot water until soft, keep a side. For me, I blanch with little salt water. Bcuz, I cook my soup to just about the right taste. If to add in blanch meehoon which contains water, it will render my soup bit tasteless. so to prevent that, I always blanch with slight salt water.

f. At this time, deep fried the fish meat. ( so when the soup is ready, the fried fish cubes are also just about the time . Like this, the Fish will maintain its juicy-ness & hot if u serve it immediately with the soup)




Next time , I will try with evaporate milk, llike those served in the stalls. Today I din't, my house don't have evaporate milk in stock!! 'Roar'




Thanks to my little Aunty's ikan!!!! Next time I cook for u, when Kylie is here. (",)

Wong Jiu Mee Suah

This is my all time favourite. When I’m still attached with hotel, we used to walk over to Api-Api Center, and had a hot hot Wong Jiu Mee Suah. The uncle’s Mee Suah a bit too soft (low quality), so I always changed my order to Wong Jiu Mee Hoon for quite sometimes, but the ‘feel’ is just not right !

This pack of Mee Suah is quite OkAy. Has bit of al-denta texture! So I ‘sluuuuuurrrrp’ it very fast., like how the japanese sluurrp their mee. Hahahahha , ops.

Last time, I used to make plain Wong Jiu Mee Suah (WJMS) with chicken, ginger, bit of Black Fungus & Wong Jiu only.
After seeing Terri’s & Jo’s. … I stole Terri’s Fried Egg & Jo’s Wolfberry. Guess what, they’re puuurrrrrfect!

Everyone can cook this simple dish. The secret all lies within the Wong Jiu (Chinese Brew Wine).
I pour half bottle of wong jiu + 1 1/2 cups of water to make this bowl of soup. If u like strongr wong jiu, simply just pour in more and vice versa.


p/s : I realise ... ceramic bowl + wooden chopsticks are the standard iconic for Wong Jiu soup. (When comes to photographs) Try see others! :D

Shallot Pork Sauce

Most Chinese likes to use shallot as part of their cooking. I like my mum's shallot fried mee hoon (rice-noodle) ! simple & nice with some Shredded omelette. I also like Deep fried Minced Garlic & Shallot with Dark Soya & Oil , excellent Dip for Steamed Chicken !

some people like their kitchen filled with Buttery baking smell ! I like the fragrant smell of shallot being frying in the woK ! The onion-smell is so good ! A whiff of shallot scent just make me smiles ! Argh! Bare in mind! Burnt smell is horrible ! so Watch ur fire while u frying the shallot !

I have the recipe from http://chowtimes.com/2008/01/02/shallot-pork-sauce/

I don't really like to slice shallot ! my tears always out !


Deep fried shallot until golden brown & crisp!

The shallot pork sauce.


A bowl of white rice with Pork sauce ! yummy!


A dried Flat rice noodle ! (made in China) , which I bought it from a local market.

Look at their english !my godness !Two mistake found !
1. SOUP not Soap ! ( crazy! )
2. CONDIMENTS , not condinents! ( This I can accept, may be it could be typo error)

ANyways, I eat my Ho-Fen with shallot Pork Sauce !



Good If u can eat with HK eggnoodle !

For recipes & Steps, pls click on Chow's page.
I add-in some chopped " Tong-Choi " to enhance the flavour, but U dont have to.

MeeHoon with Salted Fish, Dried Shrimps & Sabah Vege

Ha! Again, I "steal" Terri's recipe. Hahahaha... Terima Kasih Banyak Banyak ar~
I Have a long list of hers' golden recipe in my mind Q-ing up (e.g. Parmesan Pork la..Quiche la...steamed Taro kueh la....Trufle la..lamington la...Etc x100) for me to cook la... slowly.. I will load it one by one...

ok, click the following link for...

1. Original recipe of Mi Hun With Salted Fish, Dried Shrimps N Sabah Vege
2. Write-up for Sabah Vege
   

My mee ho0n, I changed a bittttt only.

• I cook the vege 1st with salt & oil in a boiled water. (Just a toss & off fire) --> my mum ask me to do that, cuz she said my vege are a lot.
• I pan fried my diced Dried shrimps , slated fish with minced Garlic. Off Fire and scope a side.
• Heat up my wok, bit of oil, stir in Cut Chillies, then sprinkle some salts, and put in Mee hoon. Like Terri says, must work with pair of chopsticks.
• Here, toss in the fried shrimps, salted fish, vege, some fish sauce and WORK fast!!!! MIXED Fast!! before the mee hoon get over-heated and start cuddle up & stick in a paste!
• Dish up & eat!

Verdict: REALLY , REALLY have to know your mee-hoon well! hahahahahhaha I failed once in the early morning. It was my first time using this thin-meehoon (normally i used the regular, a bit fat & curly that one), and I didnt know they dont like too heated wok, and ended up like burnt-crisp-meehoon! * Lolz *
SO, I COOKED again! ahhahahah, this time, I learnt from mistake... and finally I made it!! HurrAy!!!

Fried Tong Hoon (Rice Vermicelli)

Sigh... Something is missing in my life la without Blogging! I cant wait until my camera back.. so.. I grab my sis' hp ! Hehehe... * Pray for tomolo.... otherwise I need to buy a new one

As usual, I seldom follow my parents out for dinner on Sunday nowadays , feel like eating Tong Hoon la!!! ehhehehe... I remember Karen Loves her Tong Hoon with Sambal? =p



Ingredients
Dried Shrimps (diced it)
1 Cup Minced Chicken (marinated with oyster sauce + corn flour)
1 1/2 T of minced Garlic
1 sliced chillie
some green shallot
some carrots sliced

1/2 cup water
1 T of Light soya sauce ( But Here, I used my Homemade Teriyaki sauce!!)

Steps

1. Heat up the wok with Oil. Fry Garlic + Dried Shrimps for a while.. then add Chicken... then Chillie
2. Put Tong Hoon, fry a bit, then add in water + sauce
3. Stir fry another 1 minute... then add in shallot & Carrot...and served !

For me.. Chillies are to "Fragrant-nize" the whole dish! AHhahahahhahahhaha .... what a term..