Fried Hokkien Mee

 

Ingredients
300 g yellow noodles
200 g thick bee hoon
50 g bean sprouts
2 eggs
1 tbsp light soy sauce
1 tbsp garlic – minced finely
10 medium prawns (cooked)
2 medium sotong – washed and cooked) cut into rings
100 g sliced chicken meat
1 piece flat fish cake – cut into strips
50 g koo chye (chinese chives)
Sliced chillies for garnishing

Prawn Stock
2 litres water
1 maggi chicken cube
prawn shells and heads
2 garlics – chopped coarsely
5 pcs small rock sugar
100 g clams
Peppercorns – bruised coarsly

Seasoning
Salt and pepper

Method
1) Heat oil in a wok and saute garlic till fragrant, add prawn shells and heads, fry till it turns pinkish. Add water, rock sugar, chicken cube, clams and peppercorns. Bring to a boil and simmer for 1 hour. Strain the stock. Add seasoning according to your taste.
2) Fry eggs, garlics with oil till fragrant and add light soy sauce. Stir well. Put in noodles, bee hoon and bean sprouts. Stir and mix evenly. Add some stock, stir well and cover the lid and simmer for 3 minutes. Add prawns, sotong, chicken meat, fish cakes, some more stock if it is too dry. Stir fry briskly over high heat and add koo chye. Mix evenly and dish out. Serve with sambal belacan. Garnish with sliced chillies.

Ref:  https://jessiekoeyskitchen.wordpress.com/page/18/

Fried Kway Teow with Cai Bo

Ingredients
500 g Kway Teow
250 g medium prawns (peeled and deveined)
250 g bean sprout (taugeh)
150 g cockles (shelled)
55 g chives (ku chai) – cut into 2 inch in length
2 fish cakes – sliced
2 chicken sausage/lup cheong – sliced thinly
2 tbsp cai bo – rinsed
4 eggs

Sauce Ingredients
1 tbsp soy sauce
3 tbsp sweet sauce (Kipas brand)
1 tsp sugar
2 tbsp water
4 tbsp oil

Chilli Paste
10 dried chilles soaked and drained
1 tsp shrimp paste – crumbled

Method
1) Combined all sauce ingredients and set aside.
2) To make the chilli paste, blend the chillies and shrimp paste, adding a little water if necessary. Heat 3 tbsp oil in a wok over low heat and fry the chilli paste until well cooked and the oil separates. Set aside.
3) Heat 1 tbsp oil and fry half of the garlic and cai bo until fragrant. Add half chilli paste and prawns, sausages and fish cakes,  frying over high heat until prawns are seared. Add half of the kway teow and sauce. Toss over high heat for a few minutes before spreading the noodles evenly over the wok.
4) Make a well in the centre, drizzle in a tsp of oil, scamble the eggs, then combine with the noodles. Add half of the bean sprouts, cockles and chives, season with salt and stir fry over high heat for 1 minute. Divide into 2 serving plates.
5) Clean pan and repeat with the remaining half of the ingredients.

Ref: https://jessiekoeyskitchen.wordpress.com/page/11/

Sing Chow Mai Fen (Singapore Fried Beehoon)

Ingredients
300 g beehoon (soaked in hot water for 8 minutes, drained)
4 shittake mushrooms – soaked till soft and sliced
2 eggs
2 cloves garlics – minced
1/2 big onion – shredded
75 g chicken – minced (marinade with corn flour)
75 g small prawns – shelled
1/2 carrot – shredded
200 g beansprout
3 pcs of wong bok – sliced thinly

Seasoning sauce (combined)
1 tbsp chilli paste
1 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp each – oyster and abalone sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp kicap manis (Kipas brand)
Salt and sugar to taste
Dash of pepper
50 ml water

Garnishing
Chopped spring onions and coriander leaves
Sliced red chillies

Method
1) Heat oil in a wok and saute garlics and onions for 2 minutes, add egg and fry till bubbles appear.
2) Add chicken, prawns, wong bok, carrots and seasoning sauce, stir fry briefly to mix evenly.  Add beehoon and bean sprouts,  toss well to combine. Covered and simmered for 5 minutes.
3) Dish out on serving plate and sprinkle garnishing on top. Serve with sambal belacan or prickle green chilli.

Ref: https://jessiekoeyskitchen.wordpress.com/page/10/

Mee Goreng with Peanut Butter

Ingredients
300 g  fresh yellow noodles
75 g minced chicken meat (marinade with 1 tsp corn flour)
75 g beansprouts
75 g cabbage – shredded
2 eggs
1 small tau kua – cubes and deep fried
1 potato – cube and deep fried
Roasted peanut – coarsely pound
1/2 big onion – sliced thickly
1 clove garlic – minced
1 red chilli – sliced
1 tomato – quartered

Sauce Ingredients (combined)
1 tbsp kicap manis (Kipas Brand)
1 tbsp each – tomato and chilli sauce
1 tbsp abalone sauce
2 tbsp creamy/chunky peanut butter
1 tsp Knorr seasoning powder
100 ml water
1 tsp eash – sugar and pepper
Dash of salt (optional)

Method
1) Heat oil in a wok and saute onion and garlics till fragrant, add eggs, minced chicken meat and fry for 3 minutes.
2) Add sauce ingredients, cabbage, beansprouts, tau kua, potato and noodles. stir and cover wok for 5 minutes. Remove cover and stir and toss with a pair of chopstick to mix evenly.
3) Transfer to a serving plate, garnish with sliced chillies and coarsely pounded peanuts.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Mee Soto and BeeHoon Soto

                                                                Mee Soto

                                                              Beehoon Soto

Ingredients
4 pieces breast meat or 1 whole chicken
400 g yellow noodles – scalded in boiling water – drained
300 g bee hoon – scalded in boiling water – drained
400 g beansprouts
5 hard boiled egg – shelled and halves
2.5 litre chicken stock
1 Maggi Chicken cube
Crispy fried onions
Coriander leaves – chopped
2 red and green chilli – sliced
Salt and sugar to taste

Blended Ingredients
21/2 tbsp coriander powder
1 tbsp fennel powder
1 tbsp cumin powder
2 buah keras
3 stalks lemongrass
1 inch ginger
1 inch galangal
1 inch turmeric
10 shallots
5 cloves garlic

Spices to be fried
1 cinnamon stick
5 star annise
2 cardamoms
3 cloves
1 tbsp white peppercorns – crushed coarsely
10 black peppercorn – crushed coarsely

Method
1) Bring Chicken stock and cube to boil in a deep pot.
2) Heat oil in a wok and fry cinnamon stick, star anise, cardamon and cloves till fragrant,  add in the blended ingredients and crushed white  and black peppercorn. Stir fry till aromatic and add them to chicken stock and bring to a boil. When it starts to boil, put in breast meat/chicken and simmer, covered for 30 minutes or until chicken is tender. Season with salt and sugar.
3) Remove chicken and tear meat into small pieces. Place in a serving dish.

Spicy Sweet sauce
15 chilli padi – minced finely
125 ml Kicap manis
Juice of 2 calamansi
1 tsp salt
2 tbsp light soy sauce
(combined everything together)

Potato Begedil
1 kg potatoes – peeled and sliced and deep fried
100 g minced meat – fried till opaque
1 tbsp chopped coriander leaves
1 tbsp fried onion
1 tsp pepper
1 egg – lightly beaten
1 tsp corn flour
Salt to taste

Method
Put fried potatoes in a bowl and mashed finely. Add in minced meat, coriander leaves, fried onion pepper, corn flour, egg and salt. Mix evenly and shaped into a small ball with wet hands, flatten a bit,  roll lightly in a little plain flour, egg wash and deep fry till golden brown. Drain and set aside.

To Serve
1)  Put scalded noodles or beehoon in individual bowl, add in bean sprouts, shredded chicken, eggs  and pour the soup over.
2) Garnish with fried onions, coriander leaves, slice chillies and begedil. Drizzle with spicy sweet sauce.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Po Piah (Spring Rolls)

                                                                  Po piah Fillings

                                                             Non-Fried

                                                              Fried Po piah

Ingredients
200 g chicken/pork, cut into thin strips
200 g prawns, diced
500 g popiah skin
4 cloves garlic – minced
600 g bangkwang/turnip, shredded and squeezed to get rid of excess water
1 small carrot, shredded
50 g french beans, sliced
300 g bean sprouts

Seasoning A
1/2 tsp sugar
1/2 tsp salt
1 tsp corn flour

Seasoning B
1 tsp thick soy sauce
2 tsp light soy sauce
1 tbsp abalone sauce
1 tsp oyster sauce
1 tsp sugar
Dash of pepper

Garnishing
Egg omelette (3 eggs) cut into strips
Lettuce leaves
4 medium tau kwa – fried and cut into thin strips
Sweet and spicy chilli sauce
Sweet sauce

Method
1) Season meat with (A). Leave aside.
2) Heat oil in a wok and saute the garlics till fragrant. Add seasoned meat and prawns, stir fry and dish out.
3) Add turnips, carrot and french beans, fry well. Stir in bean sprouts, meant and prawns. Add B, stir and mix well to combine evenly.

To serve po piah
1)  Arrange lettuce, eggs, tau kua and po piah skin in separate plate.
2) Place the sweet black sauce and chilli sauce in a small separate bowl.
3) Place the fillings in a deep large bowl.

To Roll
1) Place the po piah skin on a plate and spread ingredient in this order – a little sweet sauce/chilli, add a piece of lettuce, eggs, tau kua and fillings. Fold in sides and gently roll up.

For fried version.
Repeat the same procedure as (1) and seal the edges with beaten egg white. Deep fry in till golden, drained and serve hot.

Ref: https://jessiekoeyskitchen.wordpress.com/page/9/

Yong Tou Fu Soup

Ingredients  – (A)
400 g minced fish
100 g minced chicken/pork
2 tbsp spring onions – diced
Salt and pepper to taste

Vegetables cut into slices  – (B)
1 brinjal
1/2 bitter gourd
5 red chillies
5 lady fingers
4 toufu pok
2 pieces tau kua
6 dried mushrooms – soaked until soft, squeeze dry
1 piece beancurd sheet

Soup Base  – (C)
200 g ikan billis – washed and fried
6 cloves garlic
1 chicken cube
200 g soy bean
3 litres water
1 inch ginger – bruised
Salt and pepper to taste

Method
1) Bring water to a boil, add all ingredients for soup base and bring to a boil, lower heat and simmer for 2 hours.

2) Blend ingredients A until smooth to form a paste.
3) Stuff paste from (1) into (B) ingredients. Fry in oil until cooked.
4) Arrange on a serving plate and ladle soup over it. Sprinkle some chopped spring onions .
5) Serve hot with blanched noodles, bee hoon or rice.

Ref: https://jessiekoeyskitchen.wordpress.com/page/8/