Peteformation Mee (Noodles) Bandung Special Recipe

This is my wife favourite dish and she would order this whenever we eat at Malay hawker stalls. I was wondering what to cook for supper and she suggested Mee Bandung (Bandung Noodles). I don’t have mee (noodles) in the fridge so I have to improvise by using bihun (rice vermicelli) instead. Then I took some tau pok (deep fried bean curd) from the freezer and cut it into small pieces as additional ingredients. Mee Bandung that is sold by hawker normally comes with thick tomato based gravy, prawns, parsley, tomato, onions, deep fried shallots, cabbage and eggs. It actually tastes a little bit like Mee Jawa except that Mee Bandung don’t have prawn fritters in it. This is my Peteformation Mee Bandung Special Recipe.

Ingredients
Mee (noodles) or Bihun (Rice Vermicelli, soften by soaking in water), 1 bowl
Shallots, 3 pcs, cut into slices, deep fried until golden brown
Cabbage, 3 leaves, cut into bite sizes
Tomato sauce, 7 table spoons
Onions, 1 pc cut into four
Prawns, 5 pcs
Chicken Meat, 100 gms
Egg, 1 pc Corn flour and water mixture to thicken the soup
Salt to taste
Parsley and Lettuce for garnishing

Put around 2 bowls of water into a pot and bring to a boil. Add chicken meat and cabbage. Put in the tomato sauce, onions, prawns and corn flour water mixture. Bring to a boil and put in the egg. Don’t stir the soup because the egg is suppose to stay whole inside it. Put in the noodles or rice vermicelli. Add salt to taste and tau pok. Garnish with deep fried shallots, parsley and lettuce before serving. Happy Cooking! I am off to cook Char Kueh Teow for supper! LOL!

Chicken Pie Recipe – One for the Office

I made these chicken pies last week and my wife took one plate to share with her colleagues in the office. For the pie fillings I used chicken meat with oregano and thyme as the main herbs. I also made some egg tarts with the left over pie dough. My son finished off all the egg tarts in one sitting! Boy, teenagers can really eat! LOL

For Pie Crust Recipe, please refer to my previous post, http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html

Chicken Pie Fillings
Chicken Meat, 400 gms, cut it strips
Frozen Vegetables (green beans, carrot, corn mix), 1 cup
Onions, 1 pc, chopped finely
Oregano, 1 teaspoon (dried)
Thyme, 1 teaspoon (dried)
Potato, 6 pcs, boiled until soft and remove skins
Worcestershire sauce, a dash
Hickory Barbecue sauce, 2 table spoons
Salt to taste

Heat up frying pan and put in a little olive oil. Sauteed onions until fragrant. Then add in the chicken meat. Fry until it is cooked. Add frozen vegetables, oregano, thyme, potato, salt to taste, hickory bbq sauce and Worcestershire sauce. Put the filling in the pie dough, cover up and bake in oven at 200 Dec C for 20 minutes.

Egg Tarts Recipe: http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html

Creamy Prawns Curry Recipe

You can’t really go wrong when cooking prawn curry as long as your get the spiciness, aroma and saltiness right. The natural sweetness of prawns makes the curry nice and flavourful. It is best to cook curry prawns with the shell intact and also with some creamy coconut milk (santan). I prefer to use long beans but I only have okra in my fridge so I have to make do with this vegetable. Since I have some tau pok (fried bean curd) sitting in the freezer, I just throw them in as well. The spongy liked tau pok would soak up all the nice curry gravy.....mmmmm, yum yum! Check out my curry prawn recipe!

Ingredients
Prawns, 400 gms
Shallots, 5 pcs
Serai (lemongrass), 1 pc
Curry powder, ½ cup, add water to make a paste
Chilly powder, 3 table spoons. add water to make a paste
Fenugreek, 1 teaspoon
Okra (lady fingers), 7 pcs
Tofu pok (optional), 5 pcs
Curry leaves (optional), 3 stalks
Santan (coconut milk), from 1 coconut
Salt to taste
Sugar to taste

Put serai and shallots in a blender. Blend until they are fine. Heat up wok and add in around 4 tablespoons of vegetable oil. Fry serai (lemongrass) and shallots mixture until fragrant. Add in the fenugreek, curry paste, curry leaves and chilly paste. Stir it for a short while and pour in the santan. Add a little water if the mixture is too dry. Throw in the prawns and okra. Bring to a boil and add tofu pok. Add salt to taste and a little sugar.

Grouper Fish Cut in Sweet Soya Sauce Recipe

This is another grouper recipe that my kids love. As most of you know, I like to buy a whole Grouper fish and get the fishmonger to cut it for me. In this recipe you can use our normal soya sauce and add some sugar to it or just use Japanese sweet soya sauce. I added garlic and ginger that are fried until golden brown to give the dish an extra aroma and also to reduce any fishy smell. It is easier to fry fish nowadays using non stick pan compared to using an iron or aluminium wok. You can also control the oil temperature without getting oil splattered all over your kitchen or stick on to the wok. Non stick pan take care of all these problems! LOL! However I still use normal wok when I want to fry a large amount of food stuff. Ingredients Grouper or any fish cut, 2 pcs Light soya sauce, 3 table spoons Sugar, 1 teaspoon Garlic, 3 pcs, chopped finely Ginger, 1”x1”x1”, cut into strips Sesame oil, 1 teaspoon Spring onions and parsley for garnishing Deep fry grouper fish until golden brown and put it aside. Remove excess oil from the wok and leave around1 table spoon in it. Sautéed garlic and ginger until fragrant. Add a little water, light soya sauce, sugar and sesame oil. Bring to a boil and our it over the fried grouper fish. Garnish with spring onions and parsley before serving.

RM1 Nasi Lemak (Coconut Milk Rice with Chilly) in Taman Mayang Jaya – My Weekend Breakfast!

This nasi lemak (coconut milk rice) stall is located right across the 7 Eleven outlet near the old Lim Kok Wing College in Taman Mayang Jaya. My sister bought some pre packed nasi lemak from the Indian stall owner for us and everyone in my family, especially my wife loves it very much. Somehow the nasi lemak sambal tastes a little different from the others. I guess it has the right combination of ingredients that suit our taste buds! As usual, the nasi lemak comes with a quarter half boiled egg, anchovies, sambal (chilly) and roasted peanuts. The friendly Indian lady sells the nasi lemak for only RM1 (USD0.30). Nowadays, after tasting the nasi lemak from this stall, I always look forward to my next weekend breakfast! Address and Map : Indian Nasi Lemak Stall, Jalan SS26/9, Taman Mayang Jaya, Petaling Jaya, Selangor, Malaysia GPS Latitude +3° 6' 55.69", Longitude +101° 36' 14.66"

Easy Hakka Style Deep Fried Nam Yee (Fermented Red Bean curd) Pork Belly Recipe

One thing about being a Foodie who likes to cook is I ended up with a cabinet full of various spices, food seasoning and all sorts of other ingredients. My fridge is also packed to the brim with food stuff and many types of Chinese herbs. Therefore, I have to control my urge to buy any new ingredients whenever I come across them. I always like to use what ever ingredients that I have in my kitchen to cook and try to avoid buying ingredients that I rarely use. The fermented red bean curd has been sitting idle in my kitchen cabinet for almost 2 months, so it is time for me to use it. I always like dishes that are cooked using fermented red bean curd. Sometime I would fry them with Romaine lettuce or just eat it plain with porridge. My kids also like fried Hakka style pork belly, so I ended up cooking this simple dish for dinner.

Ingredients
Pork Belly, 400 gms (alternatively, you can also use chicken meat)
Fermented Red Bean Curd (Nam Yee), 1 pc,
Mashed Pepper, a dash
Corn Flour, 4 teaspoons
Salt, a dash or to taste (Nam yee is already very salty)
Chinese Rice
Wine for cooking, 1 table spoon
Light Soya Sauce, 1 teaspoon
Lemon juice, 2 table spoons
Sugar, 1 tablespoon
Cut pork belly into 2 inches length.

Marinade the pork with all the ingredients. Heat up wok and add oil. Fry the pork until it is golden brown in colour. I used non stick pan so that I can cut down on the oil usage. Cut the deep fried pork into bite sizes and serve with steamed rice.

Thank You Wenn

I received a surprised gift from blogger Wenn-Experiences yesterday. Wenn has recently visited Taiwan and she sent me this nice fridge magnet.

Thank you Wenn for this wonderful gift!

Peteformation Crispy Roast Duck Recipe

I bought uncooked half a duck n my way home yesterday afternoon. I thought of cooking braised duck but then ended up roasting it instead. Since I do not have enough time to hang out the duck to dry after marinating it, the skin was not crispy. Furthermore I could not roast it too long because it would be way pass dinner time and my kids would go hungry! To make the duck skin crispy, we must hang it to dry for at least 3 hours and slow roast it for around 1 hour. By the time I reached home, it was already 4.30 pm so dinner time is only 2 hours away. So, I did not manage to get the skin to be crispy this round. Anyway, below is the recipe of Crispy Roast Duck for you to try out.

Ingredients
Duck, 1 whole

Marinade
Five Spice Powder, 1 teaspoon
Ginger Juice, 2 table spoons
Shao Shing Chiew, 2 table spoon
Light soya sauce, 1 tablespoon
Sichuan Peppercorns (花椒), 5 pcs, crushed
Salt to taste

Marinade duck with the above ingredients and leave it for around 30 minutes

For Duck skin bath
White Vinegar, 1 cup
Maltose (Mak Ngah Tong), 1 table spoon
Salt, 2 teaspoon
Star Anise, 2 pcs
Ginger juice, 1 tablespoon
Red Colouring, (optional, I did not use this), a little

Put ingredients in a pot and bring to a boil. Bath the duck skin with the boiled ingredients. Hang up the duck to dry for around 3 hours. Heat up oven to 180 Deg C and roast duck for 1 hour or until the skin turn crispy.