Fried Misua (wheat flour vermicelli) Recipe

Normally there are no preservatives in misua because the manufacturer would use salt to preserve it. Therefore it is advisable not to add salt when cooking misua (wheat flour vermicelli). In order to cook up a good plate of fried misua, you must use the thick type like the ones you normally see in Teluk Intan. Thin type of misua that are normally sold in convenient shop would turn soggy very fast and break into small pieces. I learned how to cook this fried misua on one of my trips to Setiawan.

Ingredients
Misua (thick type), 2 pcs, blanched in hot water to soften
Dark soya sauce, 1 teaspoon
Light soya sauce, 1 teaspoon
Garlic, 5 pcs, chopped finely
Sesame oil, ½ teaspoon
Pepper, a dash
Prawns, 5 pcs, shelled
Egg, 1 pc
Spring onions, 1 stalk

Put a little vegetable oil into a non stick wok. Add garlic and sauté until it turn golden brown. Put in the prawns. Add eggs, light soya sauce and pepper. Scrambled the eggs and add in the misua. Add dark soya sauce, sesame oil and fry for a short while until the misua is cooked. Garnish with spring onions before serving.

Braised Chicken Feet with Peanuts and Dried Bean Curd Strips Recipe

He he he, another Chicken Feet recipe again! I love to eat chicken feet....makes me run faster to win marathons.....ha ha ha! I added peanuts and bean curd strips to my chicken stew to make the dish richer. For the aroma, I used star anise to spice it up a little. Gnawing chicken feet away now! LOL!

Ingredients
Chicken Feet, 10 pcs, marinate with soya sauce and deep fried Star anise, 3 pcs
Garlic, 5 pcs Soya sauce, 3 tablespoons
Dark soya sauce, 1 teaspoon
Groundnut, ½ cup
Salt to taste
Dried Bean curd strips (tau kee), 3 pcs, soak in water until soften

Pour some water in a pot and put in all the ingredients except the dried bean curd strips. Boil until the peanut turned soft. Add a little corn flour and water mixture if the stew is too watery. Add in soften dried bean curd strips and boil for a short while. Serve braised chicken feet with rice or fried mantou.

Vegetarian Chap Fan (Economy Rice) at Jalan Ipoh Kuan Yin (Goddess of Mercy) Temple

I have passed by and stopped to pray at this Kuan Yin (Goddess of Mercy) Temple in Jalan Ipoh many times but didn’t have a chance to try out the vegetarian economy rice from this stall. I was there early during lunch time two weeks ago and managed to try out the vegetarian food. This vegetarian food stall is packed with people from nearby offices during lunch time. It operates only during lunch time and is located within the Kuan Yin temple ground. Parking is free and aplenty but a little full during lunch time. As you can see from the photo, I flooded my rice with the nice creamy vegetarian curry. I also added some stir fried Romaine Lettuce and a roll of vegetarian yam lobak (wrapped in beancurd sheets). The yam lobak might look a little dark but it is very tasty. The savoury and creamy vegetarian curry is nice and spicy. Mmmmmm, I had a good healthy vegetarian lunch under the shady and cool Bodhi tree!

Map to Vegetarian Chap Fan (Economy Rice) at Jalan Ipoh Kuan Yin (Goddess of Mercy) Temple

Simple Steamed Tapioca with Brown Sugar Recipe

I bought some tapioca on my way back from Lumut. It has been a while since I last ate tapioca. Anyway, there are many ways to cook tapioca. The simplest is off course by just steaming it and coat them with either brown sugar or salt. I ate this delicious brown sugar tapioca for breakfast. Ingredients Tapioca, remove skin Brown sugar syrup Steam the tapioca in high heat until they turned soft. Remove and let it cool down a little. Coat the steamed tapioca with the brown sugar syrup. Eat while still warm.

Indonesian Beef Ball Bakso Soup and Noodles Recipe

Bakso is a kind of Indonesian beef balls that are eaten with beef noodles soup. Sometimes wantans are added into this wonderful dish as well. I made some beef balls (bakso) for my beef noodles and used some of them for my spaghetti as well. Huh, talk about killing 2 birds with one stone! LOL!

Ingredients

Minced beef, 500 gms

Corn flour, 5 teaspoons

Pepper, to taste

Garlic, 5 pcs, chopped finely

Salt to taste For soup

Water 8 bowls

Beef bones, 500 gms

Shallots, 5 pcs, sliced thinly and deep fried until crispy

Daun soup (Chinese celery), 3 stalks, chopped

Soya sauce, 2 tablespoons

Salt to taste

Mix all beef ball ingredients together. Make the mixture into bite sizes balls. Put some water in a pot and bring to a boil. Boil the beef balls for a short while or until they are thoroughly cooked. Put aside and use it to garnish the beef noodles. Pour the water for making the soup in a pot. Turn on the heat and put in the beef bones when the water starts to boil. Boil for around 45 minutes to 1 hour. Add soya sauce and salt to taste. Put in the daun soup and shallots. You can eat the soup and meatballs (bakso) with mee (egg noodles) , bihun (rice vermicelli) or kueh teow (flat rice noodles).

Ulu Yam Lor Mee (Braised Noodles) Recipe

There are two main versions of this popular Ulu Yam Loh Mee (braised egg noodles). The first one is the original black gravy type and the second is with yam paste added. I love both types but the loh mee with yam gravy taste rather unique and has nice yam aroma in it. The base gravy for these two types of noodles is the same. Some people like to add black vinegar to the Lor Mee and this made the gravy even tastier.

Ingredients
Yellow Mee, 1 bowl, blanched in boiling water and drain away excess water
Prawns, 5 pcs (medium)
Pork or Chicken meat, 5 pcs (bite size)
Garlic, 3 pcs, chopped finely
Black Soya Sauce, 1 teaspoon or more if you want it to be darker
Light Soya Sauce, 1 tablespoon
Pork fat (optional),
Deep fried until crispy
Water, 2 bowls
Salt to taste
Corn flour and water mixture
Chinese Celery (daun sup) and Spring Onions for garnishing

Sauté garlic in vegetable oil until it turned golden brown and put aside. Use the left over oil to fry the pork (or chicken) and prawns for a short while. Add in water and bring to a boil. Add black soya sauce and light soya sauce. Use corn flour water mixture to thicken the gravy. Add salt to taste. Pour the gravy over the mee. Add a dash of black vinegar. Garnish with fried garlic, spring onions, deep fried crispy lard and Chinese celery before serving.

Mixed Beans with Black Chicken Legs Soup Recipe - Wholesome Goodness

I bought a packet of mixed bean (red, white, soya, green, black...) from the wet market and wondered how I should cook it. Some people would boil the bean; add black sugar and ginger to drink it just like Tong Sui (dessert). Anyway, I wanted a soup for dinner so I ended up cooking the mixed beans with black chicken feet. You can use chicken meat as well. The soup has all the wholesome goodness from the mixed beans and it is tasty too!

Ingredients
Mixed Beans, 1 cup
Water, 5 bowls
Black Chicken feet, 2 pcs of more
Salt to taste

Put water in pot and add in the beans. Bring to a boil, add black chicken feet and let it simmer in low heat for around 1 hour. You can add more water if the soup level decreases. Add salt to taste. Serve soup with steamed white rice.

Old Cucumber with Chicken Feet Soup Recipe

I love the texture of old cucumber that has been boiled in soup. They taste so good with a little soya sauce and cili padi (bird eye chilly). Nothing beats the pleasure of gnawing away the cartilages and skins on the chicken feet in soup! He he he! LOL! Old cucumbers that have lots of visible old fibres on the skin would taste better than the ones that have smooth skin. The texture of a very old cucumber would be tender but not soggy compared with younger ones.

Ingredients
Old Cucumber, 1 pc, cut into bite sizes
Chinese Red Dates, 5 pcs
Chicken Feet, 5 pcs
Cuttlefish, 2 pcs (optional)
Whole pepper, 7 pcs, crushed
Salt to taste
Water, 7 bowls

Pour water in pot and bring to a boil. Add in the chicken feet, cuttlefish, old pepper, Chinese red dates and old cucumber. Boil until the chicken feet and old cucumber turn soft. Add salt to taste. Serve hot with steamed rice.