Creamy carbonara

Creamy Carbonara

6pcs streak bacon sliced

2tb olive oil

2 garlic chopped

0.5 chopped yellow onion

0.5 cup whipped cream

2 tb parmesan cheese

1 egg

Salt

Pepper

Pasta water

Method:

1. Boil pasta
2. Fried bacon
3. When brown, add in olive oil, onions, garlic.
4. Add in the pasta
5. Add in 2-3tb pasta water
6. Add in whipped cream, stir.
7. Add in parmesan cheese n stir
8. Add in salt n pepper.
9. Turn off fire, add in egg n mixed.

Prawn noodles

Ingredients for broth:
1 star anise

6 cloves

2 cinnamon sticks

100g ikan bilis

1 pork big bone

800g prawn head/ shells

10-12 garlic with skin, washed

2tbs oil

15-20g rock sugar

1.5-2 litre water

Method:

1. Boil pork bone with water.
2. Add oil, fried prawn head/ shells till red.
3. Press n squeeze the juice out from the prawn head.
4. Add 4-5 tbs water from the pork broth to the prawn head.
5. Scoop and transfer all the prawn head to the pork broth pot.
6. Add 1 tbs oil to the wok, add in rock sugar, keep stirring till it caramelised.
7. Add 3-4 tbs of prawn broth to the wok, then transfer everything back to the pot.
8. Add the rest ingredient to the pot and slowly simmer for 2hrs.

Hairy gourd mee suan (毛瓜面线）

This soup is very sweet naturally come from hairy gourd.

Ingredients:

9-10 slices of hairy gourd (about 1/4 of the gourd)

2 tbs minced meat, marinate with light soy sauce n pepper for 15mins

Chicken broth 

Coriander, chopped

2 tsp oil

Topping:

2 garlic sliced

1 tsp dried shrimps

Put garlic into small cup, pour oil just enough to cover it.

Microwave high for 1min30s

Add in dried shrimps n microwave together with garlic for 1min.

Method:

1. Add oil to wok.
2. Add in luffa gourd, fry till lightly brown.
3. Pour in chicken broth, boil for 10mins in low heat
4. Add in minced meat, roll to balls.
5. Add in mee suan, boil for 2-3mins and dish up.
6. Top with coriander and fried garlic/ dried shrimps.

Drunken Noodle

Pad Kee Mao (Drunken noodles)

Ingredients:
2 tbs chopped long bean

2 tbs chopped kai lan

2 tbs mince pork (seasoning with pepper, light soy sauce, 1/2 tsp corn flour) for 10-15mins

1 tsp garlic

Seasoning:

1 tbs thai fish sauce

1/2 tbs oyster sauce + 1/2 tbs water

1 tbs rice wine

Method:

1. Fried veg, garlic with oil.
2. Add in horfun, fish sauce and oyster mixture.
3. When almost done, pour in the rice wine with high heat.

Tips: Do not fried the hor fun too long, it will become soggy n sticky.

Chye Poh Horfun

Chye Poh Horfun

Ingredients:

3-4 tbs baby kailan chopped

1 tsp garlic chopped

2 tbs chye poh (dried raddish)

Seasoning:

1-1.5 tbs fish sauce

Method:

1. Fried garlic n chye poh, add in vegetables.
2. Add in hor fun, fish sauce, turn to low heat to slowly char the horfun.
3. Dish n serve.

Chinese Style Mee Goreng

Ingredients:

Prawns

1 big pcs fish cake, sliced

Vegetables and cabbage

Scallops

1 big onion, sliced

1 garlic, chopped

3 eggs

Yellow mee (2 serving)

Gravy:
3 tbs chicken stock

1 tsp dark soy sauce

1 tbs light soy sauce

1 tbs oyster sauce

1 tbs sugar

1 tbs chilli sauce

1 tbs sambal chilli

3 tbs ketchup

1 tbs shao xing wine (optional)

Method (3 serving):

1. Fry egg quickly till half cooked and scoop up.
2. Fry onion till fragrance, add in garlic and fish cake.
3. Then add in seafood and veg, noodles.
4. Stir in gravy mixture. eggs and served.

Seafood Sang Mee

Ingredient: 

2 Crab meat

2 prawns

Fish cake, sliced

1 egg

pork, sliced

1 garlic, chopped

Mee kia

Oil

1 small bowl water

1/4 cube chicken stock

1 tbs oyster sauce

1 tsp light soy sauce

dash pepper

Starch (1 tsp cornflour + 1 tsp water)

Method (1 serving):

1. Heat oil, deep fried mee kia. Be careful, it burnt out very fast.
2. Dish out the oil and left 1 tbs in wok.
3. Fried garlic, then pork, fish cake and other seafood.
4. Add in water, stock and sauces.
5. When boiled, add in starch and lower the heat.
6. Lastly break in the egg and stir.
7. Immediately turn of heat and dish out.

Handmade Dao Xiao Mian (刀削面）

Ingredients:

1 cup plain flour

1/4 tsp salt

4-5 tbs water (adjust accordingly)

1 tsp oil

Method：

1. Mix all ingredients together and knead till smooth.
2. Place the dough into a bowl of water.
3. While boiling the soup, pinch the dough n drop back into the water.

Soup base can use from Mee Hoon Kueh recipe.
This is too smooth for substitute for Mee Hoon Kueh, frying will be better.

Ingredients:

2 garlic, chopped

2 eggs

4 prawns

1 tsp dried shrimps

 2 asparagus, sliced

Handful of sliced cabbage

2 crab stick, halves

1 tbs fish sauce

dash pepper

2 tbs cooking oil

Pot of water

1 tbs oil

Method:

1. Boil water, add in oil. put all dough inside.
2. Remove from pot when dough is floating, drain excess water.
3. Heat oil, fried dried shrimps and garlic
4. Add in asparagus, cabbage
5. Add egg, then prawn
6. Add in cooked dough.
7. Add in fish sauce and pepper.
8. Serve.

Phad Thai

Ingredients (Serve 1):

2 tbs Vegetable oil

1/4 pcs beancurd (豆干), sliced

1 clove garlic, chopped

1 pc shallot, sliced

1 egg

3-4 pcs prawns

1 tsp dried sweet turnip (chye poh)

1 tsp dried shrimp

1/2 tbs cashew nuts

100g rice noodles

1/4 cup water

1 cup bean sprouts 

3 stalk chives, cut into 3cm

Seasoning:

1 tsp fish sauce (Tiparos)

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp palm sugar

1 tbs tamarind juice

Condiment:

Thai fish sauce

White sugar

Lime Juice

Chili powder

Method:

1. Heat up the wok with medium heat with vegetable oil.
2. Add beancurd and fried till golden brown.
3. Add in garlic, shallot chicken and stir till fragrant.
4. Add in egg and stir fried.
5. Add in sweet turnip and cashew nuts.
6. Add in water and follow by noodles till noodles are soft.
7. Add in all seasoning and mix well.
8. Add in bean sprout, chives and turn off fire after 1 min.

Recipe from Red Chili Cooking School

Fish Meat Bee Hoon Soup

Ingredients (serve 1):

2-3 tbs evaporated milk

1 tbs Chinese wine (hua diao)

1-2 stalk Chye Sim (cut into 4cm long)

Fish fillet (grouper, red snapper) cut into big cubes and marinate with little salt for 10mins.

1 small Shallot (sliced), place in cup, covered by oil, microwave high for 2m30s

2 cup Chicken broth 

1 portion of Laksa noodle

1 small piece of sole fish (microwave high for 30sec)

fish sauce to taste

 

 

Method:

1. Heat up wok and fill with oil, turn to big flame.
2. When oil is hot, fry the fish fillet till golden brown.
3. Boil chicken broth.
4. Add in chye sim, sole fish, evaporated milk.
5. Add in laksa noodle, fish sauce.
6. Add in Chinese wine, fish fillet, let it boil for 2 mins.
7. When done, top with shallots, ikan billis (optional).



Prawn soup

Soup ingredients:

0.5kg prawns (just need the prawn head)

100g ikan bilis

1tbs dried shrimps

5- 6 cups water

0.5tsp sugar

1tsp fish sauce/ light soy sauce

 

 

(can use been hoon/ kway teow or any noodles)

 

Fish cake sliced

Prawn

1.5 tbs shallots

cooking oil just enough to cover the shallots 

 

 

Method:

1. Peel prawn body away form its head, use the prawn head for broth.
2. Fried prawn head with little oil for 2-3mins. add in the rest of soup ingredients.
3. Boil and simmer for 1-1.5hours. Before done, add in sugar and fish sauce.
4. Shallots- place sliced shallot and oil in a microwave proof cup and microwave for 2m30s (high) till gold brown. (timing will varies from different microwave so adjust accordingly)



Pasta dough

 

Ingredients (serve 2):
40g 00 flour

55g semolina flour

1 egg (56-58g)

 

Method:

1. Mixed 2 flour together.
2. Open a hole in the middle of the flour and pour egg in it.
3. Mix together and work the dough by hand till slight bouncy when pressed on to it.
4. Wrapped the dough and leave in fridge for 30mins.
5. Roll the dough to very thin piece (Ravioli must be very thinner, Tagliatelle can be slightly thicker).
6. For Ravioli, cut a piazza cutter to cut into a square piece.
7. For Tagliatelle, fold the thin dough to a few folds and cut it in slices.
8. Boil water in a pot, put 2 tbs salt into boiling water.
9. Place pasta in it and it is done when it floats up.

#Tips:
00 Flour is for softness for the pasta
Semolina Four is for stretchiness for the pasta
When the egg is added in, the whole mixture will be very wet, just mixed and knead together till it slowly dries up.



Bolognaise w/ portobello spaghetti

Use the same recipe for bolognaise sauce here.

Mushroom: Portobello and brown mushroom

Method:

1. Heat pan, pour olive oil.

2. Add in all mushrooms.

3. Add in some white wine, sprinkle some salt.

4. Stir for around 3mins when white wine is almost absorb into mushroom, turn off heat and done!

My style of Okonomiyaki

Ingredients:

Cabbage (sliced)

Mozarella cheese/ cheddar cheese

Japanese Mayonnaise

Okonomiyaki sauce

Light soya sauce

Pepper

2 small eggs

Oil

Yellow mee

 

Method:

1. Heat oil and fried cabbage, add in yellow mee.
2. Add in dash of light soya sauce and pepper.
3. Dish out.
4. Add oil and fried omelette, add in noodles/ cabbage and wrap it up.
5. Pour okonomiyaki sauce over and mayonnaise on it.
    

 



Chicken Chop Noodle Soup

Soup base ingredients:
(2 servings)

1. 2 tbs Ikan Bilis
2. 1 tbs Soya bean
3. 2 stalk of spring onion
4. 1/2 tsp sugar

Method:

• Boil Ikan Bilis and Soya bean for 20mins.
• Add in Spring onion and boil for another 5mins.
• Add in sugar.
• Turn off fire and remove all ingredients.
• Soup base is ready for use.

Ipoh Hor Fun

Gravy for Hor Fun:
(Serve 2)

Ingredients:
5 big dried chinese mushroom
2 cup water
1 tbs oyster sauce
1 tsp light soy sauce
1 tsp sugar
dash of sesame oil
Starch (1tbs corn flour + 1 tbs water)


Method:

1. Boil the ingredients (dried mushroom, water, oyster sauce, light soy sauce, sugar) together for 30mins on slow fire.
2. After 30mins, add in starch and stirred evenly.
3. Once boiled, turn off fire and add in dash of sesame oil.

For the Deep fried Dumpling, use the same recipe for Wanton.
Instead of boiling the wanton, deep fried it.

Seafood Sang Mee

Ingredients:

• Prawns
• Fish fillets
• Chye sim/ Baby kailan
• Garlic chopped
• 1 egg
• Mee kia (wanton mee)
• Hua diao wine (chinese wine)
• 1 tsp Oyster sauce
• 1/4 tsp Sugar
• Light soy sauce
• Starch (1tsp corn four + 1 tsp water)

Method:

1. Pour in sufficient oil to deep fried the mee.
2. Dish out when Mee turn brown.
3. Fried garlic
4. Add in fish, prawn, dash of hua diao wine.
5. Add water, oyster sauce, light soy sauce, sugar, pepper.
6. Pour in the starch.
7. Turn of the fire.
8. Stir the egg and pour it in.

Homemade Mee Hoon Kueh

Serve 4-5

Ingredients:

• Chye Sim
• Ikan bilis (bake for 5min and add in oil and bake for another 7-8mins)
• Eggs
• Shallots (fried will golden brown)
• Minced meat (marinade with light soy sauce, pepper and cornflour)

Making the Dough

• 220g plain flour
• 30g semolina flour (the dough will be more stretchy)
• 1 egg
• 1 tbs cooking oil
• 100ml water
• pinch of salt

1. Mix all ingredient and knead for 5-10 mins, add abit flour if too wet
2. Knead till it spring back a little when pressed with a finger
3. Cover dough with cling film or towel and let it rest for an hour.

Soup base

• 50g ikan bilis
• 100g dried soya bean
• 1-2 dried sole fish
• 1/2tsp sugar
• 2-3 1cm sliced raddish (optional)

1. Boil for 30mins

Method:

1. Drain away all ingredient in the soup base.
2. Roll the dough to thinner piece.
3. Pinch the dough piece by piece into the soup, let it cook for 3mins.
4. Add in chye sim, minced meat and egg.
5. Dish up and add in ikan bilis and shallots.

Tips: I found that the dough was placed in fridge overnight has better result. Dough is easier to roll and smoother.
 

Fish Ball noodles