Fishball & Prawn Soup Noodles

     INGREDIENTS;

• 1 kg egg noodles ( soak in boiling water for 3 minutes then drain the water & set aside) 
• 500 grams of large/medium sized prawns ( de-vein, remove skin with tail on)
• 1 kg fishballs
• some olive oil for frying
• 3 tbspn sesame oil 
• 3 large onions
• 12 cloves of garlic
• an inch of ginger
• 1 tbspn light soya sauce
• a dash of white pepper
• 1/2 chicken stock cube
• seasalt to taste
• 3 ltrs of water
• a packet of Japanese chye sim ( cook in boiling water for a minute then drain the water and set aside)

   For garnishing;

- chopped spring onions & Chinese parsley 

- fried shallots

- sliced red bird eyes chillies mixed with light soya sauce ( for added spiciness)

    

      METHODS;

1. Using a good processor, blend the onions, garlic & ginger coarsely.
2. Next, heat olive oil in a cooking pot and fry the blended ingredients till fragrant.
3. Then add light soya sauce, pepper, sesame oil and fry for a few secimds.
4. Add in the water and cook till it reach boiling point. Add in the fishballs and cook for about 5 minutes followed by the prawns. Add seasalt to.taste them turn off the heat. 
5. When serving, put a handful of egg noodlesin a bowl then pour over it the broth. Arrange the chye sim at the side and garnish as shown below. Enjoy while it's hot! 
   

Spicy Mee Goreng

Ingredients:

1 1/2 kg egg noodles
Meat of your choice ( I used some beef slices, prawns & sliced fishcakes)
Some olive oil for frying
A large bowl of chopped chye sim

To blend into a paste:
- a bowl of dried chillies ( cut & soak in water then drain)
- 3 large onions
- 6 cloves of garlic
- a few red birds' eyes chillies (for more spicy)
- an inch of belacan (shrimp paste)
- a handful of dried prawns
- 3 candlenut ( buah keras)
- a cup of water to blend

Seasonings;
- seasalt to taste
- 2 tbspn sweet soya sauce ( kicap manis)

Garnish;
- some chopped Chinese parsley and spring onions
- some fried shallots

Methods:

1) Heat olive oil on a frying pan. Add the blended paste and fry
     till fragrant.

2) Add in the meat and cook till meat is tender. Add seasalt and
     sweet soya sauce to taste. Then add the egg noodles and mix well.

3) Lastly, throw in the chopped chye sim and cook for a few more minutes.
     Turn off the heat. Garnish when serve. Enjoy

Yong Tau Foo

Ingredients:

Soup stock:

-  2 large onions - sliced

- 1 cup of soya beans

- 1 cup anchovies ( ikan bilis )

-  4 cloves of garlic - chopped

-  2 tbspn sesame oil

-  1 chicken cube

-  white pepper

-  sea salt to taste

-  2- 3 ltrs of water

Other ingredients:

- fishballs 

- crabsticks

- tofu skin

- fish tofu

- quail eggs

- boiled kangkung 

* You can also add meat & other ingredients of your choice.

Chilli sauce:

- fry 2 tbspn of chilli paste with 2 tbspn of prawn paste. Add a little water and sugar. 

Optional: Birds eye chilli mix with light soya sauce.

Garnish: chopped Chinese parsley, spring onions & fried shallots.

Methods for soup stock:

1) Boil soya beans, anchovies, chicken cube, onions & garlic with 2 ltrs of water for 1/2 an hour. Strain the stock and add sesame oil, seasalt & pepper. 

2) Add the rest of the ingredients and simmer on low heat till the ingredients are cooked. Serve as shown in the picture below. Happy trying.

Ground Beef Keema

Ingredients: 

- 500 grams ground beef
- 1/4 cup olive oil
- a few cloves, cardamom & an inch of cinammon bark - (A)
- 1 large onion - sliced
- 1 large onion, 4-5 cloves of garlic & an inch of ginger- blend into a paste

Spice Mix:  mix well with 1 cup of water
- 3 tbspn curry powder
- 1 tbspn cumin powder
- 1 tbspn red chilli powder
- 1 tspn turmeric powder


- 1/2 packet coconut milk/ yoghurt
- 2 tomatoes/cherry tomatoes - quartered
- 2 large potatoes- cut into small cubes
- 1 large carrot- cut into small cubes
- a can of green peas
- sea salt to taste
- chopped coriander for tarnishing

Methods:

1) Heat olive oil in a pot and brown the sliced onions. Add in (A) . Next add the blended paste and fry till fragrant. Then add the spice mix. Pour a little water and stir well for a few minutes.

2) Next, add the ground beef and a cup of water and cook the meat for 15 min. Then, add the coconut milk. Throw in the potatoes and carrots. Next, add sea salt to taste.

3) Keep adding water to avoid the gravy from being too dry. Lastly when the potatoes & carrots are cooked, add the peas and chopped tomatoes.

4) Cook for a minute and turn off the heat. Sprinkle chopped  coriander for garnishing. Serve hot with chappati or baguette.

Chap Chye ( Stir fry mixed vegetables)

Ingredients;

- 2 tablespoon chopped garlic
- 1 red onion - sliced thinly
- 1 tbspn olive oil
- 1 tbspn sesame oil
- 1 tbspn oyster sauce
- 1 tbspn of cornflour mix with half cup of water
- sea salt & white pepper to taste
- mixed vegetables - some cauliflower florets, some sliced carrots, some sliced mushrooms, baby corns, sliced red capsicum
- a handful of small shrimps

Methods:

1) Heat a frying pan with olive oil & fry the chopped garlic and onions till fragrant.

2) Next, add the shrimps & stir for a minute. Then add the oyster sauce, pepper, sesame oil, a little sea salt & 1/4 cup of water & leave it for a minute.

3) Then add all the vegetables and stir fry for 2 to 3 minutes. Lastly, add the cornstarch mixture & stir for a minute. Turn off the heat and serve hot with steamed rice. Enjoy!

Nadhrah's Custard Pudding

It's been ages since I've last updated my blog. I hope everyone has been well. Today I would like to.share with you an easy, fuss-free dessert recipe which my girl, Nadhrah made during for iftar ( breaking fast in the month of Ramadan). We loved it & my girl would like to share the delicious dessert with you. Hope you'll love it as much as we do. 

Ingredients:

- 4 cups of fresh milk

- 5 tablespoon of sugar

- 4 tablespoon of custard powder

- 1/2 cup of fresh milk to mix in custard powder

- 1 teaspoon vanilla essence 

- A can of fruit cocktail

Methods:

1) Pour the 4 cups of milk into.a pot and then add sugar. Heat the mixture with low heat. Stir until the sugar dissolves then turn off the heat.

2) In a bowl, mix custard powder with the half cup of milk until it becomes a thick paste.

3) Pour the paste into the boiled milk. Turn on the heat and mix continuously until the mixture thickens. Add vanilla essence and mix well. Turn off the heat and pour the mixture in a glass bowl. Cover the bowl with plastic foil. Refrigerate for 1 hour. 

4) Serve with fruit cocktail. Enjoy!