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My Favourite Laksa Utara

20 Mar

I tried this when I was back to hometown for my 10 days leave. I love to go back to my homwtown  because that’s where  I can cook, relax , have fun and spend some quality time with my parents.

I love Laksa,my mom’s make the best Laksa. So I decided to cook Laksa with my mom help and  it turn out so good !

My yummylicious Laksa Utara

My yummylicious Laksa Utara

Laksa in packet(Rice noodle)
6 to 7 Ikan kembung
2 Bunga kantan( Torch Ginger Bud) )
Daun Kesum ( Vietnamese mint )
1 to 2 Crushed Serai ( Lemongrass )
3 to 4 asam keping

To blend
3 Red onions
3 Red chillis
5 Hot chillis/cili padi
5 to 7 dried chillis
Belacan(shrimp paste)

For side dishes
Lettuce Salad
Red onion
Red chilli
Hard boiled egg

Boil the fish until they’re soft and keep the boiled water for gravy later.
Now remove the fishes from their bones.
Blend the fish with some water.
In the meantime, soak the rice noodles in cold water for 30 minutes.
Now,boil the water that we keep aside at first. Next add the blended paste and stir well.
Then,add the blended fish.
Stir well and now add the daun kesum  ( Vietnamese mint ), asam keping, daun kantan( Torch Ginger Bud) ) and crushed serai( Lemongrass )
And add salt to taste.
Once the gravy is ready, you may boil the rice noodles until soft and serve with side dishes.

Try this and I’m sure you guys will love it !

Sizzling Yee Mee

21 Aug

Sizzling Yee Mee

Few weeks ago, I cooked this Sizzling  Yee Mee. I came back home and noticed that I still have a packet of Yee Mee. Looking at the packet of Yee Mee, I thought of cooking Sizzling Yee Mee. My first attempt and it was super easy & super delicious!

Sizzling Yee Mee

  • A small piece of chicken breast, sliced
  • 3 tbs vegetable oil
  • 4 dried shiitake mushrooms, soaked in  water overnight ( Wash the mushrooms prior to soaking them.  Do not discard the soaking liquid. )
  • 2 cloves garlic, chopped
  • 1 shallots, chopped
  • 3-4  dried chilies, cut into 1 inch strips
  • 1 -2  tbs black pepper sauce
  • 2 tbs thick soy sauce
  • 2 tbs oyster sauce
  • 2  tbs cornflour mixed with water
  • 1 liter water
  • 1 pieces fried mee suah
  • 1 spring onion, chopped, for garnishing

Heat the vegetable oil and saute the garlic, shallots and dried chilies until aromatic.  Stir in the chicken and shiitake mushrooms.  Cook  until the chicken pieces are semi-cooked.  Pour in the water, the liquid used to soak the mushrooms followed by the three types of sauces and simmer until the chicken pieces are cooked and the mushrooms have softened.  Right before turning off the heat, stir in the cornflour slurry to thicken the gravy.

To serve, gently rinse the fried Yee Mee  under running water and place in a bowl .  Pour the hot gravy on top, with a few pieces of chicken and mushrooms. sprinkling of Sprinkle the chopped spring onions for garnishing.  Serve sizzling hot!

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