Mee Bandung Suhana

mmm...what's there to say..we have mee bandung johor, muar, indonesia...all of us shall claim that they have the original version...I say..why stick to one when u can have one of your very own?...so here's mine..those who like it, thank u...those who don't,...I don't blame u...*smile*...

Ingredients

1 kg yellow noodles
3 cups of bean sprouts -tails removed (I didn't)
mustard greens (sawi / chye sim) cut into desired lengths

Scald the above with hot water and set aside

Gravy:

20 - 25 dried red chillies - soaked to soften
5 onions
6 cloves of garlic
2 inches of ginger
4 candlenuts
2 tbsp belacan (shrimp paste)
1/2 cup dried shrimps - soaked to soften
Grind the above ingredients till fine.

1/4 cup chilli sauce
3 tbsp tomato sauce
2 tbsp sweet soya sauce
Sufficient water for the gravy (abt 10 cups).
1 kg of prawns - shelled, with tail intact and deveined
1/2 kg of lean beef - boiled till tender and cut into thin strips
2 chicken breasts - cut into big chunks
a few eggs
2 tbsp sugar or to taste
salt to taste

Garnishing:

4 pcs of beancurd - fried and cut into cubes
fried shallots
tomato wedges
pickled green chillies

Heat abt 1/2 cup of oil in wok. Saute the ground ingredients till fragrant and cooked. Add the sauces b4 adding the beef, prawns and chicken and stir well. Add water and simmer till boiling. I would use 2 egg whites to thicken the gravy but u can just leave it as it is. Crack some eggs into the gravy, leaving enough spaces between them and leave to poach. Do not stir yr gravy at this point. Remove from heat and serve. Pour gravy onto a bowl lined with noodles, bean sprouts and greens. Sprinkle with fried shallots and beancurd cubes and serve with the pickled green chillies and tomato wedges.
Always a hit with the family.

Mee Bakso

Indonesian BeefBall Soup Noodle

Everybody has his/her version of this dish, and so do I...
I like it simple, but the beefballs have got to be dunked into the hot dark chilli sauce for that extra kick!

Ingredients

for the Soup

1kg of store-bought beefballs (I like to score a cross on it and it'll fluff up when boiled...pretty)
5 cloves of garlic - crushed
2 shallots -wedged
a few slices of ginger
2 beef cubes (either Knorr or Maggi)
6 cups water or more
salt and pepper to taste
a tsp of sugar

1kg of yellow noodles - washed and scalded
some beansprouts - washed and scalded
some mustard greens (chye sim/sawi) - scalded

Garnishing

some fried shallots
pickled green chillies

Dark Chilli Sauce

10-15 red cili padi(bird's eye chilli)
3 cloves of garlic
1 cup sweet soya sauce (kicap manis)

Blend the abv together till fine.


Heat abt 1/4 cup of oil with 1 tbsp of sesame oil. Saute the shallots, garlic and ginger till fragrant. Add the beef cubes and enough water for yr soup. Drop in the beefballs. Simmer till boiling, then add salt,sugar and pepper to taste.

To serve, pour hot soup and beefballs over noodles with beansprouts and the mustard greens. Garnish with shallots and pickled green chillies or with the dark chilli sauce.

Say mooooooo....

Mee Rebus Sally

i made this entry once before...i think it's this one..
one thing that made me go for this particular verion is the abundance of succulent beef and the hefty serving of condiments accompanying it....you're filled to the brim...

I spent my new year eating this for the whole day..



the noodles and the bean sprouts - blanched briefly..



the thick gravy with a mighty load of beef..



the condiments... comprising of..(from top-left) fried shallots, potato cutlets , fried beancurd, fried tempe, lime, eggs, fish fingers, red/green chillies, chopped parsley, fried chicken drumlets..whoa..



the end result....heavier than a big mac..

Mee Betawi

Have been eating rice for Iftar lately and so, would like to try some noodles. Mee Betawi...said to originate from the old Batavia..but then again,..no one knows for sure...but what is certain, is its robust gravy, exploding with flavour..

Ingredients

Yellow Noodles - blanched
Bean Sprouts - blanched
Spinach Greens / Chye Sim - blanched
Red Capsicum - thinly sliced - blanched
Beancurd / Tofu - cubed and deep fried
Pickled Green Chillies
Fried Shallots

Gravy

Blend :
5 onions
6 cloves of garlic
2 inch ginger
2 inch galangal
15 birds eye chillies
2 red chillies
2 green chillies
2 cubes of beef granules
3 tbsp rempah soto (Soto spices)

1 cinnamon bark
2 star anise
2 cardamoms
1 stalk of lemongrass - bruised
2 pcs of bay leaves
2 tbsp tomato sauce
2/3 cup of soy sauce (kicap manis)
2 tbsp of oyster sauce
1 tbsp of ground black pepper
salt and sugar to taste
10 cups water or more
500g fatty unlean beef (tetel)
500g beef - cut into thick cubes

Heat abt 1 cup of oil in wok and saute the cinnamon bark, star anise and cardamoms, followed by the ground ingredients till cooked and fragrant. Add in the bruised lemongrass and bayleaves.Add in the tomato, soy, oyster sauce and black pepper. Season with salt and sugar. Add in the water. Dump in the meat and under medium heat, cook gravy until meat is tender.

To serve, place noodles and sprouts in a bowl. Spoon gravy over and complete it with the veggie, capsicum, beancurd, fried shallots and pickled green chillies.

Last Mee - nit

Can't think of a name for this dish..and since it was a last minute concoction, I therefore chose to name it as such. I made this out of nothing but everything that I could find in that fridge of mine.

Ingredients
500g Yellow Egg Noodles - blanched

The Aromatics

2 onions - wedged
5 cloves of garlic
a few slices of ginger
2 red chillies - de-seeded and sliced


The Sauce

2 tbsp oyster sauce
1 tbsp light soya sauce
2 tsp sesame oil
1 tbsp kicap manis
1 tbsp ground black pepper
1 tbsp ground white pepper
1 tbsp tom yum paste (optional)
1 tsp sugar
2 cups water
(no salt needed as the sauces above are salty enuff)

The Protein

200g chicken breast - cut into bite sizes
200g shrimps - shelled and deveined
(I added the following as well)
4 pcs fish tofu - cubed
2 pcs fishcake - sliced
5 pcs chikuwa(a kind of fishcake: see picture below)- sliced into thick rings


The Veggie

1 carrot - sliced
5 shiitake mushrooms - I leave them whole
some spring greens

cornstarch solution - (to thicken sauce)
pickled green chillies(lada jeruk)

Method

Heat abt 3 tbsp of oil in wok. Saute the aromatics till fragrant. Add the proteins and stir well. Add in the sauce. Once simmering, add the veggie. Do not overcook. Pour in enuff cornstarch solution to thicken and adjust consistency according to your preference. Remove from heat and pour over blanched noodles. Serve immediately. Best consumed with pickled green chillies (lada jeruk) for that extra heat.

Tom Yum Noodle

Sawadeekaaap...
I'm going Thai today..so that spells out why I made this. No introduction needed for this renowned Thai dish..except that..everyone..and I mean EVERYONE has their own version..pretty much depends on your own preference. I like mine to have all the works, seafood, chicken..whatever..just dump it in, slurp the soup and bite some yellow egg noodles...and you would start to say "..A-roy..!!.."..(delicious in Thai)

Ingredients

Yellow Egg Noodles - or any other noodles of your choice (blanched)

The Soup
10 cups water
4 tbsp of Tom Yum Paste
3 Tom Yum cubes
2 inches ginger - sliced
5 cloves of garlic - crushed
3 onions - wedged
5 - 6 birds' eye chilli (depending on your tolerance)
6 pcs of lime leaves
2 stalks of lemongrass - bruised
2 tsp nampla (Thai fish sauce)

The Veggie
some cherry tomatoes - halved
some coriander leaves - chopped
some lime leaves - ripped
some shiitake mushrooms (or button,..or anything)
young corns - (optional)

The Protein
1/2 kg prawns - shelled and de-veined
250g chicken breast - cut into bite size
3 big squids - cleaned, cut into thick rings
plus whatever that u may fancy..fishcakes, fish tofu..whatever..


Bring all the ingredients for the soup to a busy boil. No saute required. Add the proteins, taste, and add the veggie before turning off the heat. Simple...ya?
Serve together with the noodles. Hot!

Shrimp and Wanton Noodles

The dry version. The prawns are cooked in black pepper sauce. U are gonna eat this with either a fork or a pair of chopsticks PLUS..your hands..to deshell the prawns,I mean...hehe

Ingredients

Yee Mee/ Wanton Mee, blanched in salted water and then dunked into cold water,drain

baby bak choy/kailan,blanched in salted water with a little oil and then dunked into cold water, drain

some medium shrimps
Cook the shrimps in the same sauce as the one in the Kungpao Chicken.

fried wantons (if readymade ones are available,just cheat on it..hehe)

The Sauce

2 cloves of garlic,minced
1 small shallot, minced
a few slices of ginger
a few dashes of sesame oil
3 tbsp of chilli sauce
1 tbsp of oyster sauce
1 tsp of sugar
1 tbsp of water

Method

Heat a tbsp of oil in the wok. Pour in the ingredients for the sauce and simmer vigorously.Add in the noodles and stir like crazy..hehe.Your noodles should be coated with the sauce,moist,but not THAT dry.

Assemble the dish like in the picture.

Mee Rebus Sally

My fren Sally first made this and surprise,surprise,..being the cerewet(picky)person that I'm famous for, I tot it's quite good.Maybe it's the succulent daging that accompanied.What we ate outside is like a vegetarian version,just noodles,sprouts,gravy,tofu,chilli..but the TETEL (hate the pronounciation) and the daging in this brings out that carnivore in you!Be generous in that.U'll thank me.I love to add bagedil,fish sticks,or anything fancy to make sure MY mee rebus comes WITH THE WORKS!

Baked Spicy Pasta

Used Penne Pasta for this but you can venture into other varieties as well. LOVED the ridges on the PENNE as it absorbed the spicy sauce during baking. Dump a combi of mozzarella and cheddar on top and see it stretch!

Ingredients

A package of pasta of yr choice, cooked to al dente
1/2kg of minced beef, fried over lightly oiled wok,till dry and crumbly
1 onion,minced
3 cloves garlic, minced
1 tomato, diced
1 and 1/2 cup chilli sauce
1/2 cup tomato sauce
salt and pepper
oregano, either fresh or dried
mozzarella cheese
cheddar cheese

Method

Heat a tbsp of oil in yr wok. Saute the onion, garlic,diced tomato till fragrant. Add the two sauces. Heat thoroughly. Add the beef and mix well.Add 1/2 cup of water if it's too thick but make sure it's not too runny.It has to be a heavy thick consistency but not dry. Season with salt and pepper and a dash of oregano. Add the pasta and mix thru. Remove from heat and add some cheese just to gel it.
Pour into a medium baking dish or an aluminium pan and sprinkle the top with the remaining two types of cheese. Bake in a preheated 200 d C oven for 20 mins or till the cheese on top looks cheesy golden brown.

Mee Goreng

Fried Noodles.Anybody can fry noodles but not every1 will produce a taste similar to one another.Another humble dish, with lots of versions,best consumed while piping hot.I like mine to be a bit wet. Dry fried noodles will only choke u like a pandan cake eaten during a typical seminar coffee break,without any drink.

Recipe

500g yellow noodles
30cents worth of bean sprouts(taugeh la)
a bundle of sawi/chye sim/spring greens
1 carrot - julliened (cut into strips)

a bowl of shrimps/prawns-shelled,deveined
a bowl lean beef - boiled till tender,cut into chunky strips
3 pcs of fish cake - sliced
10pcs of crabstick - cut into desired lengths

Blend finely :
10 dried chillies - seeded,soaked to soften
1tbsp dried shrimps - soaked to soften
4 cloves garlic
1 big onion
1 tomato

2 tbsp tomato sauce
1 tbsp soy sauce
salt to taste

Heat sufficient oil in wok. Saute blended ingredients and fry till fragrant. Add tomato sauce,soy sauce,salt.Add shrimps,beef,fishcake,crabstick,.Stir a few mins b4 adding noodles,sprouts,carrot n veg.Stir gently juz to heat through or risk getting the noodles n veg soggy.Add some water if too dry.Turn off heat. Serve.

Beef and Shrimp Fried Kway Teow

Usually known as Beef Kway Teow, I added the shrimps for that extra crave. To be eaten with pickled green chillies or 'jeruk' as we malays call it...fuh!...yummyyy..

Ingredients

1/2kg Kway Teow (flat rice noodles), washed and drained
2 fistfuls of taugeh/bean sprouts
chye sim/ sayur sawi
300g beef, pre-boiled and cut into thin strips
200g shrimps,shelled,leaving tail

*to be grounded*
10 dried chillies, soaked to soften
2 onions
6 cloves of garlic
1/4 cup dried shrimps, soaked to soften
1 tbsp belacan

3 tbsp dark soya sauce
1 tbsp oyster sauce
a few dashes of sesame oil

2 eggs

Method

Heat enuff oil in the wok to saute the ground ingredients till fragrant.Add the beef and shrimps,mixing well. Add the soya sauce, oyster sauce and the sesame oil. Salt to taste. Mix in the kway teow. Fry till everything turns a dark brownish black. Add in the eggs, mxing well. Throw in the veg and bean sprouts and turn off the heat, taking care not to wilt the veggie. Highly recommended to be served hot, with pickled green chillies.

Mee Hoon Goreng Campak

'CAMPAK' means throw or dump in malay...so, as u guessed it, I just dumped whatever that's in store for this fried bee hoon. As promised, it's delish!..

Ingredients

1 packet bee hoon(soaked to soften)
Chye sim / Sawi
2-3 fistful of taugeh /bean sprouts (add more if u like)
1/2kg medium prawns
3 pcs of fish cake,sliced or cubed

*sambal* (to be grounded)
15 or less, dried chillies, soaked to soften
2 onions
6 cloves of garlic
a little belacan(shrimp paste)
1/4 cup of dried shrimps, soaked to soften
2 tbsp of taucu (fermented soya beans)

*garnish*

omelette,rolled up and sliced thinly
fried cubed beancurd
red chillies, sliced

Method

Heat enuff oil in yr wok and saute the ground ingredients till fragrant. Add the prawns and fishcake. Add salt to taste.Stir in the been hoon followed by the two veggies. Be sure not to overcook the veg and garnish.