Mee Prata (Fried Prata Noodles)

Last week, I made some homemade prata (Indian pancake). I remember a while back, I saw a recipe that has prata as one of their ingredients. So I used some of the dough to make Mee Prata (Fried Prata Noodles). I also made some Tahu Telur (Tofu Omelette) to go with it.

Mee Prata (Fried Prata Noodles) ~Source: Aneka Hidang Mi recipe book

Ingredients (A):

400g all-purpose flour

80g margarine/butter

salt to taste

sugar to taste

water  (to mix the ingredients together)

Preheat oven to 350°F Mix all together. Knead until well blended. Keep aside for 5 hours.  Roll dough to 1/4 inch thick. Place on the well-greased tray and bake in the oven for about 10 minute. Remove and slice lengthwise thinly.  (I did not use this recipe since I already made some prata. But mixing and kneading the dough is something like how you make normal prata)

Ingredients (B):

400g ground beef

400g shrimps

200g bean sprouts

200g white choy sum (Chinese vegetables), cut

1 onion, thinly sliced

2 cloves garlic, minced

2-3 tbsp chili paste

1 red chili, cut

1 tbsp curry powder

salt

cooking oil

Sauté the onion until golden brown. Remove from pan. Then fry the chili paste. Add the meat, curry powder, salt, and water. Cook meat until tender. Lastly, add bean sprouts, vegetables, cut red chillies and shrimps. Fry for 5 minutes. Serve hot. Garnish with diced tomatoes and chopped cilantro.

p.s: I don't have the some exact ingredients so I improvised and used what I had; potato, chicken hotdog, tofu, and 1 beaten egg. :)

My simple "Malay mee goreng"

When my mum requested me to cook something for trip to the beach, I can only think of fried noodles. Back in the day, my mum and aunts would bring fried noodles or fried bee hoon whenever we go picnics by the beach. It is easy and fast to cook. So here is a simple "Malay mee goreng"... 

I do not have the exact measurement for the ingredients but I used the following items: 

Yellow egg noodles, slices of fishcake, shrimp, cubed tofu, beansprouts, slices of onions, minced garlic, egg, tomato ketchup, chilli sauce, light soy sauce, salt to taste

Firstly, I soaked the yellow noodles in hot water for a while then strained and put aside. I heat the oil in the wok. Saute onions and garlic. Then add the fishcake, prawns and tofu. Cook until the prawns are cooked. Break the egg in the center and stir. Then I add the ketchup, chilli sauce, light soy sauce. Add a little salt to taste. Lastly throw in the noodles and mixed well. 

Thai Prawn Noodle Soup

Its nice to have some soup in this cold weather, don't you think??? I've been wanting to have some Thai-inspired soup. Then I found this recipe. It is absolutely delicious and I can't get enough of it. An easy recipe to follow. In the original recipe, red chillies was listed in the ingredients but I decided not to use it as it might get a little spicy for hubby. I think this will be in my favorite monthly-to-cook list. Yum-Yum!!!!

Ingredients:

500ml chicken stock

1 tbsp virgin oil

1 inch piece of root ginger, peeled and roughly chopped

2 garlic cloves, peeled and roughly chopped

small bunch of spring onions, while part only, roughly chopped

1 lemongrass stalk, about 4 inches long

1 tbsp fish sauce

juice of half lime

2 dried wonton noodles (Chinese thin egg noodles) 

150g medium prawns, remove the shells and tails

Garnish:

small bunch of spring onions, green part only, cut on a slight diagonal

small bunch of fresh coriander leaves, chopped

Method:

Heat oil in a wok or pan over a medium heat. Add ginger, garlic and white parts of the spring onions. Cook for 2 minutes and pour in the chicken stock. Bruise the lemongrass stalk with the back of a knife and add to the stock. Bring to a boil and simmer for 5 minutes. Then strain the stock, discarding the solids. 

Meanwhile, cook the dry wonton noodles in a boiling salted water for 10 minutes and drained.

Return the stock to the wok or pan and add the fish sauce and lime juice. Bring to a boil then take off the heat, add the prawns leave to poach for 2-3 minutes, until the prawns turn pink. 

To serve, place the noodles into the center of a bowl and surround with cooked prawns. Pour over the stock then garnish with green parts of the green onions and coriander. Serve immediately.

Serves 2.

Mee Goreng (Fried Egg Noodles)

One of my favorite dishes is mee goreng mamak (fried egg noodle Indian style). I have been craving it for a long time. As I am unable to get soft yellow egg noodles in my area, I use spaghetti as a substitute and add shrimps. This is a simple one dish meal and taste great! Seriously, I can't wait to have one when I go back to Singapore. :)

Mee Goreng Mamak, adapted from Aneka Hidang Mi recipe book

Ingredients:

3 tbsp cooking oil (I used EVOO), divided

2 large eggs, beaten

1 onion, sliced thinly

3 cloves garlic, peeled and chopped

1 tbsp sambal oelek

1 green chilli, sliced (optional)

300g soft yellow egg noodles (I used spaghetti, cooked & drained)

1 potato, boiled, peeled, cut into small cubes

2 pieces fried tofu, cut into cubes 

some assorted vegetables (slices of cabbage, choy sam and mustard greens or some beans sprouts)

200gm cooked medium shrimps

Sauce:

1-2 tbsp tomato ketchup

1 tbsp kicap manis (sweet black sauce)

1 tbsp osyter sauce (you can use light soy sauce)

Garnish:

1 tomato, cut into small cubes

1 stalk of green onion, cut into small pieces

some fried shallots

Heat wok at medium high with 1 tbsp of oil. When wok is hot enough, add in the beaten eggs, fry as scramble eggs (do not overcook the eggs), then dish out and set aside. 

In the same wok on high heat, add the remaining oil and fry the onion and garlic until fragrant. Add sambal oelek, sliced chillies and noodles*. Add tomato ketchup, sweet black sauce and oyster sauce, stir for 1 minute. Add scramble eggs, potato, fried tofu, vegetables and shrimps. Mix all ingredients well. Keep stirring for about 5 minutes. Dish out and served hot. Garnish with diced tomatoes, chopped green onions and fried shallots.

Notes:

* I prefer to fry my eggs first then add to the dish. But you can forgo this step; after you add the noodles, add a little bit more oil and create an empty space in the center. Add the beaten eggs and mix together with the noodles...

- Also this dish is not from India, it is created by Indian-Muslim in Singapore/Malaysia. :)

Mee Hailam PHALINN OOI

Singapore Flag

August 9 is Singapore's National Day. I'll like to take this opportunity to wish Singapore a Happy 45th Burfday!!!! Being so far away, made me miss the place I called HOME and is always in my ♥ ♥heart♥ ♥. In the morning, I got a chance to watch the last part of the "LIVE" webcast and when the announcer said to the audiences to stand up for the National Anthem and Pledge, I actually stood up, sing the National Anthem and Pledge. Though I'm so far away but hey, I'm a Singaporean and I am proud of my country... ;)

Often, I would check out MamaFami's Fotopages for recipes. When I saw Mee Hailam Phalinn Ooi, it really looks good. Both MamaFami and Phalinn Ooi said it is easy and delicious. I just had to give it a try. Yes, indeed, it is delicious and easy. Thanks Phalinn Ooi and MamaFami for sharing the recipe. :))

 

Ingredients:

yellow noodles or spaghetti (used dry chinese style noodles)
beef fillet-sliced thinly, boil for 5 mins & keep the stock (not used) 

chicken fillet-sliced (cubed, boiled and used the stock)
onion-thinly sliced
garlic-chopped 

chicken cube
chilli powder (not used) 

oyster sauce 

sweet soya sauce

light soya sauce

tomato sauce (used tomato paste) 

vegetables (used cabbage and pre-cooked carrots)

fish ball (added) 

cornflour mixed with water-to thicken the gravy

vegetables oil for cooking 

Boil the noodles till soften. Drain and leave aside. Heat the oil in a wok and saute onion and garlic. Add the meat and fry for about 3 minutes. Add in the crushed chicken cube and chilli powder. Stir well. Pour the beef (chicken) stock. Add in oyster sauce, sweet soya sauce, light soya sauce and tomato sauce (paste). Stir well and let it boil. Add in eggs and vegetables. Pour in the cornflour mixture to thicken the gravy.
 

To serve : Put the noodles in a bowl, pour the gravy on top. Garnish with chopped spring onions and fried onions. 

Mee Siam

Mee Siam is a popular dish in Singapore and Malaysia.. A  dish of thin rice noodles(vermicelli) in spicy, sweet and sour light gravy. Mee Siam is often served with dried or fried bean curd, boiled egg, lime, sambal and garnish with Chinese chives and spring onion. Some people would add taugeh (beansprouts) mixed in the thin rice noodles but I do not like the taugeh so I always omit taugeh in my cooking..

I called my mom to guide me because I only like the way she cooked it. My Mee Siam was simple, just boiled egg and chopped chives. Although my gravy had the spicy, sweet and sour taste, I think there was something missing. Since it was my first time, I think it was a good try. As my hubby do not usually eat spicy food, he said my Mee Siam was too spicy. He only had a little serving of my Mee Siam so I had to finish the Mee Siam myself... Lucky I did not cooked a lot, if not, Mee Siam would be my food for the week.. Lol!!

I am sorry that I am unable to share my Mee Siam recipe but here are some links that I found on the internet.

Singapore Mee Siam
MalaysiaFood.net 
Big Oven

Fried Bee Hoon

I miss eating mee or bee hoon goreng mama. They are simply Fried Noodles. The word mama refers to Indian  man. So whenever, we say mee goreng  mama, it refers to the Indian Fried Noodles. I have eaten the worst mee goreng mama and the best mee goreng mama. I like the mee goreng mama at Beach Road. For $2.50 or $3.00 (cant remember the cost) per plate, you get  your noodles with ground mutton, diced potatoes, vegetables and maybe some diced tofu in your noodles. At some other places, you just get noodles with vegetables. Yucks!

 

My mom always have a tub of blended onions, garlic and chillies in the refrigerator. They come in handy when she  wants to cook fried rice or noodles and some other dishes. Here, in TN, I do the same thing too.  I made a  tub of onion, garlic and ginger and another tub of onion, garlic and chilli. I saw a chilli paste with soy bean oil at Wang's Asian store in Nashville and got 1 bottle to see if its any good. Oh my.. they are simply delicious. Its mild hot but to me, its not even hot at all. I love the taste with the crunchy shrimp and fish in the paste. The chilli paste has been cooked and you can use it as a sandwich spread. I am getting more bottles when I go to Wang's again. :)

Recently, I found a website "Welcome To Rozzan's Shared Recipes" that have a recipe to make the mama's sambal. I am sure to make the sambal so I can have my very own mee goreng mama.. hehe.. :)

My style Fried Bee Hoon

Serves 2

Ingredients

215g Bee Hoon (Soak the dry bee hoon in hot water first to soften.)

1 tbsp of my blended onions,garlic and ginger (U can use 1 small onion, diced for this recipe)

1 green chilli - thinly sliced

Cabbage - shredded (about a handful)

1 potatoes - diced and boiled

1 tomato - diced

3/4 cup ground cooked beef

1 egg

Salt to taste

2 tbsp of vegetable oil

I mixed these together for my sambal 

2 tbsp chilli paste

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp vinegar

1 tbsp tomato ketchup

1. Heat pan, add oil and fry onion for a few minutes, then the green chilli and cabbage. 
2. Add sambal, tomato, ground beef, potato and salt. Then add the noodles. Stir until all well combined. 
3. Make a hole in the center and break the egg. Let the egg half cook before mix together with the noodles. 
4. Once all well mixed, turn off heat. 
5. Serve with fried egg, slices of cucumber and chilli/tomato sauce.

Notes:

• It is much easier to use a wok than large pan. (it is little messy using a large pan coz I do not have a wok here)
• Cook the egg first in a smaller pan, scramble, half cook and let it aside before adding to the noodles.
• If want your fried noodles to be slightly wet, pour some water (1/2 cup) to the noodles before turning off the heat.

Kuetiau Soup

It was my first time cooking Kuetiau Soup. Its been months, since I had kuetiau soup.. I think my kuetiau soup is more like kuetiau hong kong. hmm.. nevertheless it is yummy! I don't have much in my fridge, so my ingredients is only chicken meat and cabbage. You can add carrots, shrimps, squid rings, fish cakes...

When cooking kuetiau soup, its best to eat immediately after you cook. If not, the noodles becomes soggy..

Ingredients


150gm kueteau
1 egg
1 clove garlic- pounded
100 gm chicken meat. (I used chicken breast and cut into slices and chunks)
1 tablespoon oyster sauce
1 cup chicken stock
1 teaspoon sesame oil
1 tablespoon cornflour + water
vegetable oil
salt
some vegetables like carrots, cabbage
some seafood like shrimps & squid rings

I used the rice square flakes which I think it is the same as kuetiau. Put the rice square flakes in boiling water for 4 minutes then in cold water for abt 1 minutes and rinse off.
Heat oil in a wok. Fry garlic but do no let it turn brown.
Add chicken meat, oyster sauce, sesame oil, seafood, and chicken stock. Stir to mix well.
Add kueteau, vegetables and the cornflour mixture. lastly break the egg and cook again for 3 mins.

If you cant get kuetieu, you could get the rice square flakes. Below the picture of how the rice square flakes look like...