Aromatic Kiam Hu Bihun (Fried Salted Fish Rice Vermicelli) Recipe

It has been quite some time ago since I last ate this dish. I remember eating some nice salted fish bihun at a seafood restaurant in old Prai town. Anyway, with the new highway passing through that area, I guess the restaurant is no longer there. I was cooking supper for my kids and suddenly thought of this recipe. There is nothing complicated about this recipe. It is like frying normal bihun but with the addition of aromatic crispy salted fish. I like to eat this type of fried bihun with some lime juice squeezed over it. Talking about Kiam Hu Bihun with lime juice makes me drool! LOL!

Ingredients

Rice Vermicelli, ½ packet, soak in water until soft

Light soya sauce, 1 table spoon

Dark Soya sauce, ½ teaspoon

Egg, 1 pc

Shallots, 3 pcs, sliced thinly

Salt to taste

Salted fish (preferably Kurau), 1 small piece, deep fried until crispy, cut into small pieces

 Lettuce, for garnishing

Taugeh (bean sprouts), 1 cup (optional)

Heat up wok and put in 2 table spoons of vegetable oil. Fry the shallots until golden brown and the put it aside. Put the bihun (rice vermicelli) in to the wok. Fry for a short while. Add in the light soya sauce, dark soya sauce and salt to taste. Fry the bihun until the dark soya sauce evenly covered it. Move the bihun to the side, leaving the middle wok portion exposed. Add a little oil. Pour the egg in to the wok and quickly fry the bihun and eggs mixture. Add taugeh and fry for a short while. Squeeze some lime juice over the ried salted fish bihun and garnish with lettuce before serving.

Coffee Shop Talk with My American Friend - Ah Beng’s Contribution to Earth Day

One morning on Earth Day.......I was having breakfast with my American friend, John in Ah Lian’s coffee shop..........

John : So Pete, today is Earth Day, what are you planning to do to contribute? Plant some trees?

Me : Not sure lah, John, maybe make some Satay and Bbq it over some nice amber charcoal! Ha ha ha!

John : What barbecuing on Earth day....the environmentalist is going to come after you.....ha ha ha! Ah Lian, what are you going to do on Earth day?

Ah Lian : As usual lah, play mahjong! What is there to celebrate? If I turn off the lights and fans in my coffee shop.....no customers want to come in lah!

Then, Ah Beng walked by, carrying ‘something’ that caught John’s eyes.

John : I guess you are right! Hi Ah Beng, how about you? What are your plans for Earth Day! Hey, are that sausage skins you are carrying?

Before Ah Beng can answer........Ah Lian said....

Ah Lian : No lah, those are recycled condoms. Ah Beng used all of these the last few days. He has just washed the used condom and now putting them out to dry! Ah Beng is doing his part for the environment too!

John : Urgggggh!

Ah Beng : ha ha ha ha ha, don’t listen to Ah Lian.....these are natural lamb intestine skins.....I am going to make some nice sausage with them, Will give you and Pete some to try.

John : No thanks, Ah Beng, I think I will pass!

Related post : 1) Jokes – My American Friend got Chased Out from a Restaurant.2) Jokes – My American Friend in the Pub.3) Jokes – My American Eats Satay at Kajang.4)Jokes – A Lady Whacked My American Friend with an Umbrella.5)Jokes – My American Friend Watched Tiger Show in Pattaya, Thailand.6) http://peteformation.blogspot.com/2008/12/my-american-friend-went-out-for-date.html7) http://peteformation.blogspot.com/2009/06/my-american-friend-celebrates-chinese.html8) http://peteformation.blogspot.com/2009/09/my-american-friend-and-ah-lians-cash.html 9)http://peteformation.blogspot.com/2009/09/my-american-friend-and-datuks-indecent.html10)http://peteformation.blogspot.com/2009/09/my-american-friend-and-bob-bull.html11)http://peteformation.blogspot.com/2009/09/my-american-friend-and-food-fight-ah.html12) http://peteformation.blogspot.com/2009/11/facebook-cloudcrowd-and-paypal.html 13)http://peteformation.blogspot.com/2010/01/coffee-shop-talk-with-my-american.html 14) http://peteformation.blogspot.com/2010/03/coffee-shop-talk-with-my-american.html

Peteformation Fusion Peri Peri Chicken – Ayam Penyet Mat Salleh (Western Smashed Chicken)

Actually I was trying to make peri-peri chicken (origin South Africa) but I was too adventurous and ended up adding too much of our local ingredients in to it. It was a blessing in disguised and I accidentally stumbled upon a new recipe, a roasted chicken with new flavours. Anyway it still has a tinge of peri peri taste and aroma in it; something that is very hard for me to describe here! LOL!
The base ingredients of a peri peri chicken are oregano, paprika, lemon and bay leaves. Then you can add in other ingredients to tune it to your liking. For some extra heat, I used pre packed chilly powder. It looks like peri peri chicken, sounds like peri peri chicken but it is Peri Peri Ayam Penyet Mat Salleh! Ha ha ha!

Ingredients
Chicken, one whole, butterfly cut and press the back bone to flatten it
Oregano powder, 2 table spoons
Paprika, 1 teaspoon
Lemon juice from one lemon
Bay leaves, 2 pcs
Cumin, 1 teaspoon
Coriander, 1 teaspoon
Turmeric, ½ teaspoon
Chilly powder, 1 tablespoon
Brown Sugar to taste
Salt to taste
Honey, to glaze the chicken

Marinate the chicken overnight with all the ingredients. Let the fridge air dry up the chicken skin and it will be crispy. Heat up oven and roast the chicken at 180 Dec C for 1 hour or until it turned golden brown. Glaze the chicken with honey and continue roasting for around 5 to 10 minutes.

A Planned Satay Bbq Dinner Aborted on Earthday – Shortcut Recipe, Satay and Sauce without Coconut Milk

I had marinated the chicken meat with all the spices to make satay (Malaysian famous food, bbq meat on sticks) when my sister called me for dinner on earth day. Ya, bbq on earth day! I can hear those environmentalists out there voicing out their disagreement! LOL! Since I agreed to join my sister for dinner, I kept the marinated chicken meat in my freezer and planned to barbecue it on another day. I did not use coconut milk for this marinade, and the final taste is still ok.We get frequent evening shower in KL, so I have to abort my plan to bbq the satay when it started to rain....., change plan again! I just put all the satay on my baking tray and roasted them in my oven! Anyway, satay still taste better if barbecued slowly over charcoal fire. Ingredients and instruction to make tasty Malaysian Famous Satay and Peanut Sauce

Meat and Marinade
Chicken Meat, around 25 pcs of breast meat with a little skin to make it tastier
Cumin powder, 1 teaspoon
Coriander powder, 2 teaspoons
Turmeric powder, 2 teaspoons
Galangal, blended, 1” square piece
Serai (lemongrass), 3 pcs, blended
Salt to taste
Sugar to taste

Marinade the chicken meat with all the ingredients and put it aside for at least 1 hour or overnight in the fridge. Barbecue the chicken using charcoal fire. You can also roast them in your oven but charcoal grilled ones taste better!

Satay Sauce
Ground nut, 1 cup, blended
Cumin Powder, 1 teaspoon
Fennel powder, 1 teaspoon
Coriander powder, 1 teaspoon
Turmeric powder, 1 teaspoon
Chilli paste, 3 tablespoons
Serai (lemongrass), 2 pcs, blended
Shallots, 7 pcs, blended
Tamarind juice from 1 table spoon of tamarind mix with water
Salt to taste
Sugar to taste

Mix cumin, fennel, coriander, turmeric, chilli paste, serai and shallots. Add a little water to make a paste. Put around 5 table spoons of vegetable in wok. Sautéed the spices paste until fragrant. Add tamarind juice, salt and sugar to taste. Add a little water if the mixture is too thick. Bring to a boil and put in the ground peanut.

Condiments
Onions, 2 pcs, cut into 4
Cucumber, 1pc, remove skins and seeds, cut into bite size
These condiments are to be eaten with the satay sauce.

Then...........................................the next morning......., we ate my homemade bread with the leftover satay sauce for breakfast! Yum yum!

Crab Seafood Restaurant Sdn Bhd – A Dinner Outing During Earth Hour

It was Earth day and my sister wanted to take my family out for dinner. Actually we planned to eat in another restaurant at Dataran Sunway, Kota Damansara but found that it has changed owner. Anyway, since we are already in the area, we decided to check out Crab Seafood Restaurant which is directly opposite the famous Vichuda (HQ Damansara Utama) branch restaurant. Since it a little late and we are not familiar with the dishes in this restaurant, we just order the set dinner which cost RM188. The restaurant is under staffed and they have a few inexperience waiters/waitresses. So you can expect things to be a bit disorganised! It was peak dinner time and we waited quite some time for our food. However, when the first dish of fried rice arrived, it really changed our perception about the restaurant and its’ service. The fried rice is nice with a tinge of ‘wok hei’ aroma. Since everyone was already very hungry, we finished the fried rice real fast!

Here is the review on the other dishes in the set dinner menu.

Next, the Butter and Milk Cod fish was served. The gravy is nice and creamy. Curry powder is added to this flavorful gravy. Actually, I used to cook this type of dish using tilapia (St Peter’s Fish) but this is the first time I ate it with cod fish. Everyone agreed that this dish is delicious! Thumbs up!

The Crispy Indonesian Chicken is topped with sweet and sour kerabu. It is a totally new taste to me. The chicken is deep fried with flour and spices. The contrast of the savoury and crispy fried chicken against the sweet, sour and spicy kerabu is very unique! Another thumb up!

Yam Basket Chicken There is nothing to shout about this dish except that the yam is nicely done and taste good.

Special Chilli Crab with Buns I normally would not order sweet and sour crab but the taste of this crab dish surprised me a little. It really taste good compared to the ones that I have eaten in other restaurant. I love to dip the bun (muntou) in the rich gravy.......taste heavenly! The crab is full of flesh and sweet! Hong Kong Kailan with Oyster sauce The cook actually fried the Hong Kong Kailan with a little dried chilly. This adds a nice unique aroma to this dish. Another thumb up! A Comlimentary fruit platter which is part of the set meal was served after we ate our dinner. We ordered a side dish of Tomyam Bihun (rice vermicelli) but it came late. By that time we were already stuffed! Anyway, my son and I ate the tomyam bihun. The taste, ok only lah! The total bill came up to be RM208.50 for 6 adults and 2 children. Overall the food is nice and tasty. They have to hire more experienced staff and improve the service. Address : Crab Seafood Restaurant Sdn Bhd No. 23-1 & 23-3 Jalan PJU 5/9 Dataran Sunway, Kota Damansara 47810, Tel : 03 61482232 I found this address in the card I took from the counter. It might be the main restaurant. Mei Keng Fatt Seafood Restaurant No 1 Lorong Awan 6, Kuala Ampang, 68000, Selangor Tel 03 42566491/03 42573232 Fax : 42520659, http://www.meikengfatt.com/

Map to Crab Seafood Restaurant, Dataran Sunway, Kota Damansara

Teluk Intan Sin Guan Hoe Heong Peah Biscuit

Teluk Intan is one of the food havens in Malaysia. I gave a plate of pizza to my wife’s colleague the other day and she gave me a packet of Teluk Intan Heong Peah when she returned me the plate. In Penang we called it Beh Teh Soh. Yup, she brought it all the way from Teluk Intan and the heong peah is really fresh. The outer crust is very flaky and the sesame seeds gave it extra aroma! I love the slight salty maltose sugar inside which has the right sweetness that suits my taste buds. The ingredients listed on the packet are wheat flour, maltose, sesame seed, margarine, vegetable oil, salt, sugar and shallots. Maybe I will try to make this next time! I ate 5 pcs at one go.......LOL! Here is the address I found on the packet. Kedai Biskut (Biscuit Shop) Sin Guan Hoe 23, Jalan Pasir Bedamar, 36000, Teluk Intan, Perak Darul Ridzuan, Malaysia Tel : 056215094

Dry Curry Lean Pork Recipe

I love to use tender lean pork in my recipes but they are normally sold out if you go to the market late. Anyway, I got hold of some tender loin meat from the market and decided to cook cry curry with it. The spices in the curry powder would be able to bring out the flavour in the meat. Instead of eating the usual curry with gravy, a dry one would be a nice change! You can substitute the pork with chicken meat! Ingredients Lean Pork, 300 gms Curry powder, 3 table spoons, add a little water and make into a paste Lemongrass (serai), 1 stalk Onions, 2 pcs, blended with serai Salt to taste Vegetable oil, 2 tablespoons Cardamoms, 3 Heat up wok and add in the vegetable oil. Sautéed onions and serai mixture until fragrant. Put in the cardamoms. Add curry paste and lower down the heat a little. Fry until the paste emit nice aroma. Add in the lean pork and fry for a short while. Put it a little water and cover the wok with a lid. Open lid and stir until there the gravy becomes dry and stick to the meat. Serve with white rice.

PS This recipe is suitable for lean wild boar meat. Try it out if you can get wild boar meat through legal ways, of course!

My Purple Penang Leng Chee Kang Recipe – aka Avatar Navi Dessert!

With the H1N1 infection cases on the rise again, it would be a good idea to take some cooling drinks. I bought two pieces of dried persimmons from Giant the other day and thought that it would be a good idea to cook the Penang famous Leng Chee Kang Dessert with it. Most of the Leng Chee Kang stalls in Penang would add dried persimmon slices and Pong Tai Hai (in Hokkien dialect, scientific name Scaphium Spp, Malay Name Kembang Semangkuk) in it. I can’t find good leng chee kang in KL that are served with these two ingredients. Kembang Semangkok is known for its’ cooling effect on the body.....but guys, if you and your wife are trying for a baby, better don’t eat too much of it because it might not be good for the reproductive system. Anyway, I boiled the Leng Chee Kang dessert a little too long and the colour from the purple sweet potatoes turns it into purplish blue, just like the colour of my favorite Avatar, Navi folks! LOL! Ingredients Dried Lotus Seeds (Lian Chi), 10 pcs Barley, 2 table spoons Pong Tai Hai, 6 pcs, soak in water, remove skins, seed and hard fibres (see Pong Tai Hai Dessert on how to prepare it for cooking) Dried persimmon, 1 pc, cut into slices Agar-Agar (jelly) (optional), ½ cup cut into cubes Sweet potato, 1 pc, cut into cubes Longan, 20 pcs Preserved winter melons (Tung Kwa), 10 pcs Rock sugar to taste Put around 7 rice bowls of water in pot and bring to a boil. Add in the barley and boil until the barley grain turns soft. Add in the dried lotus seed, rock sugar and longan. Continue boiling until the lotus seeds become soft. Put in the sweet potato, agar-agar, preserved winter melons (Tung Kwa) and pong tai hai. Boil for a short while so that these ingredients do not turn soggy. Turn off the heat. Serve chilled!

P.S. Check out my vegetarian mock cod fish post at http://veganformation.blogspot.com/2010/04/making-of-mock-cod-fish-using-tofu.html