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.

Cereal Prawns

NOTE:
Generally, this is a rather dry, crispy dish but I like to make mine a little MOIST as I love to take my time to nibble and 'suck' the sweet aromatic succulent juice from the prawns, skin and all. Hey...it's yr choice!.

Ingredients

1 kg prawns - I just make a slit along the back to devein, leaving shells intact.U may want to dip them into beaten egg and dredge them in cornflour b4 deep-frying to get a crispier texture. I didn't.

2 tbsp butter
5 bird's eye chillies (cili padi) roughly chopped
1 egg yolk lightly beaten ( I added the white too )
15 or so of curry leaves
1 and 1/2 cup of Nestum cereal mixed with 1 tbsp of milk powder
salt
sugar

Heat the wok and add in the butter. When melted, add in the chillies and curry leaves. Saute till fragrant, before adding the cereal mix. Stirfry for a while and slide in the prawns, coating them. Adding the eggs at this time is entirely OPTIONAL. I did. Add abt a tsp of salt and a tsp of sugar to taste. Remove from heat and serve hot.

Sambal Udang

Sambal Prawns with Button Mushrooms.

A dish in which u can add almost anything into the sambal. This time, it's prawns.


Ingredients

1kg prawns
1 can of button mushrooms

Blend together :

15(or more) dried chilles - seeded,soaked to soften or microwave for 10mins in a bowl of water
a really huge pinch of belachan(shrimp paste)
5-6 cloves of garlic
2-3 big onions
1 tbsp of ikan bilis(anchovies) granules

1 heaped tbsp of tamarind-add some water and knead to produce some juice
3 tbsp sugar or to taste (add more if chilli is too hot for u)
salt to taste

Heat sufficient oil in wok(it's ok if u add too much-u can always scoop it out after cooking)and saute blended ingredients.Make sure it's cooked (tumis sampai betul2 pecah minyak),stirring continuously.Add tamarind juice,sugar and salt.Add some water if u like some gravy but the consistency shudn't be too dry nor too dilute.Taste to suit yr liking. Add the prawns .Coat gravy over prawns and simmer for a few minutes bf turning adding in the button mushrooms. When gravy has thickened and prawns are cooked, remove from heat.Serve.

Blackpepper Prawns

I used this for my Shrimp & Wanton Noodles. Cook the prawns in the same sauce as the one in the Kungpao Chicken. Just replace the dried chillies with capsicum instead.

Puffy Prawns

Ingredients

1kg of prawns, deveined, shelled, leaving tail behind
washed, drained, blot with kitchen paper, season with a little salt and pepper

1 cup all purpose flour
1/4 cup cornflour
2 tsp pepper
1/2 tsp baking powder
juice of 1/2 a lime
salt to taste
enuff water to make batter

Mix the above together to get a smooth batter. Heat enuff oil in wok. Holding prawns by the tail, dip into batter and drop into the hot oil. Adjust flame so batter is cooked inside n out and looks golden brown. Drain on wire rack,to avoid steam build up or risk getting a soggy result. Serve immdtly with fave sauce.

Kampung set

Just wanna share with u what I ate when we went back to kampong. Will give u details later. Just drool on the pics 1st..hehe.