Fried Silver Pin Noodles ????

I still haven't deliver......... can't wait for it.... When u know it's fully engaged..but dunno when the bb wants to come out, the wait is rather......nerve wrecking!

Malaysians call silver pin noodles as Loh Su Fun ???, which literally translates to rat noodles. Why such a disgusting name.. Simply because the noodle looks like a short rat tail.

I�ve once cooked this with my Malay students back in Pahang, 5 years ago. Boy were they shocked when I told them that we�re cooking rat noodles that day, �Mi tikus� , and it got the other teachers scrambling to the Home Science kitchen to see what the heck are rat noodles when they heard that my students will be learning to cook it that day.

I like to cook this the way that roadside hawkers cook �kueh kak� or fried radish/carrot cake, or chow loh bak gou ????, depends on what u may call it, with preserved radish, chilli and lots of beansprouts�

Ingredients:
450gm Silver pin noodles (loh su fun)
300gm beansprouts (I love a lot of this)
3 eggs
� cup peeled prawns
� cup chopped preserved radish , ??(I use the less salty type, if using the salty type, chop and soak in water b4 use)
1 Tbsp finely chopped garlic
4-5 Tbsp oil (yes, this much!!)
4-6 Tbsp light soy sauce (depends on the saltiness of the brand u use)
1 heaped Tbsp chili paste (cili boh/giling)

** Work very quick in Step 2-5. You can relax in the later steps.

Method:
1. If u�re using supermarket bought noodles, blanch in boiling water for 5 seconds, drain well. If wet market ones, just leave them as they are.
2. Heat wok until very hot (if not noodles will stick), add in oil. Coat wok well with hot oil.
3. Put in chopped garlic, quickly stir. It�ll burn easily with a very hot wok.
4. Put in chopped radish and prawns. Stir until prawn gets fragrant and half curled.
5. Put in drained noodles and toss well. When noodles are well warmed through, as in 1-2 minutes time, push them aside in the wok.
6. Crack eggs into centre of wok and let the eggs fry for a few seconds before pushing back the noodles onto the eggs. Toss well.
7. Put in 3 or 4 Tbsp soy sauce. Stir well. Taste. Add soy sauce tablespoon by table spoon until desired saltiness is achieved. (I put in 6 Tbsp of Lee Kum Kee light soy sauce). Stir in chili paste.
8. Spread noodles around wok to let noodles dry up a bit. No need to stir too often. Mix and spread noodles every 30 second interval. Do this for about 2 to 3 minutes or until desired dryness is achieved.
9. When desired dryness and fragrance is achieved, put in beansprouts and toss for another 1-2 minute, depending on how crisp u want the sprouts to be.
10. Dish up and serve.

Method of cooking is done differently than the hawkers simply because our home stoves are not as hot as the hawker�s fuming stoves. You need to know the heat level of ur stove to adjust the cooking method stated above to achieve the �wok hei� that is greatly needed to make this noodle dish yummy yummy.





My Lydia were all thumbs up with this dish.. even tho it contains hot chilli!!!

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Cekodok ???

#25/6/2019 Updated: New Video below recipe

Cekodok is Malay banana fritters. Or some call it Jemput-jemput pisang. Jemput-jemput means fritters, but it can be type of jemput-jemput.
This is a nice tea time snack.
I like this, and not many that makes this to sell makes it nice. They put in too much flour. Flour is cheap...

It�s only nice when u eat homemade ones.
And my malay friends can never tell me the exact proportion of ingredients, they just say, lots of bananas, little bit of flour, sugar and a pinch of salt. Well, u know, when it�s a traditional recipe, most of them make it by just guesstimate, and they just know it when they mix it, they know the right consistency by experience. So, for me, I�ll just have to find the right proportion of ingredients.

The best bananas to use, Pisang Emas, it�s a Malaysian name which means golden banana, a small banana, sweet and fragrant. It� s a quarter the size of a Cavendish. If u�re from elsewhere, u can use other bananas, just make sure it�s really ripe and sweet.

And I found the proportion that I like, this time� just right�

300gm bananas (mashed with a fork)
90gm all purpose flour
1/4tsp baking soda
60gm sugar
Small pinch of salt
Oil for frying

1. Sift flour with baking soda. Mix with bananas, sugar and salt.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.

******
U can try adding in freshly grated coconut into the batter. My malay colleague tells me it�s nice.
If u want to make the sugar optional to certain members of ur family, omit the sugar in the batter, and roll hot fritters in the sugar to coat it like a donut.

Chilling the batter before frying will make create a crispier crust.

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Pearl Balls ( ??? )

It's been years since I last made these... and I mean... 15 years at least..
The last time I made these were when I was 15... that long ago..so, u can guess how old I am now.. kekekeke..

I got this recipe from my mother's only cookbook.. haha.

The recipe is almost the same... but this time I added in prawn meat and discarded the ginger..

Pearl balls look like dimsum.. very nice for breakfast or as snacks.

This amount of ingredients yield about 50 balls

Ingredients:

500 gm minced pork (lean+fatty pork)

60 gm minced prawn meat

3 Tbsp finely chopped water chestnut

2 Tbsp finely chopped green onion

1 Tbsp corn starch

1 tsp sesame oil

1 egg white

3/4 tsp salt

good dash of white pepper

1 cup glutinous rice (soaked for at least 1 hour, better 3 hours, it'll expand to abt 1.5 cups)

Method:

1. Mix all the ingredients together except rice

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French Toast ???

I learnt to do this when I was a young girl, say, in primary school.

During my confinement, the confinement lady made this for my breakfast, and from then onwards, hubby has been pestering me to make whenever he sees bread around the house

French Toast Recipe

2 eggs

1/2 tsp salt

2 Tbsp sugar

6-8 pcs of white bread (cut into prefered shapes)

Butter

1. Beat eggs, salt and sugar together.

2. Heat a frying pan on low .. put in some butter to melt.

3. Place one piece of bread into egg mixture and lighly coat bread. Do not soak it.

4. Put egg coated bread into pan and fry until golden brown.

5. Add in more butter and fry another batch until finished.

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Szechuan Veg. & Chicken Noodle Soup ??????

Szechuan Veg. & Chicken Noodle Soup Recipe
200 gm Chicken breast, julienned
100 gm Szechuan Vegetable
1 � Tbsp oil
1 clove garlic, chopped
1.5L water
1 � tsp salt
3 Bird eyes chili (optional, chopped)
Flat noodles for 2 (prepared according to packaging)

Method:
1. Heat wok and put in oil. Put in chopped garlic and saut� until fragrant and golden.
2. Put in chicken and stir until it�s half cooked.
3. Put in Szechuan vegetables. Stir.
4. Add in water, bring to a boil and simmer for 15 minutes
5. Season with salt. It has to be slightly more salty.
6. To serve, place noodles in a bowl, place amount of bird�s eye chili as needed. Pour boiling soup over noodles.

the type of Szechuan Preserved Vegetable I used

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Red Bean Spiral Pau ?????

The first time I saw this type of pau is in Subang SS13 Pasar Malam, where an aunty sold it as Fuchow pau. Then I saw it again from a coffee shop in Kampar, and it�s a franchised pau called Langkap Pau.

I made this in smaller portions, not as big as theirs because my wok is not that big.

Pau Skin Recipe
A) 500gm pau flour (low gluten flour)
100gm sugar
� tsp salt

B)250ml warm water
1 sachet dry yeast
1 tsp sugar

50gm shortening (melted, but not too hot)

Filling
2 cups of sweetened red beans (I made red bean soup the other day, and I boiled extra beans, scooped out 2 cups of beans, cooked to a thick paste in a wok with 1 Tbsp oil and � cup sugar)

2 Pieces of A4 paper, cut into 3 pieces each, and used only 5 out of the 6.

Method:
1) Mix B together and wait for the mixture to froth.
2) Mix A together. Pour B in.
3) Knead until it becomes smooth and doesn�t stick to the side of the mixing bowl.
4) Pour in melted shortening, and knead until the oil is fully incorporated. (It may seem to be very oily, but don�t worry, just knead)
5) Shape into a ball and cover mixing bowl with cling wrap and let sit until dough has doubled. (I knead in a pot, so I just cover up with the pot lid)
6) Punch down and knead. Divide into 5 X 180gm balls.

Assembly:
1. Roll 1 piece of dough into a rectangle about 6� X 8� in between 2 pieces of plastic sheets with the wider side towards you.

2. Remove upper plastic sheet and spread 3 Tbsp of red bean filling onto dough, leaving some space on the edges.

3. By using the lower plastic sheet, roll the dough, swiss roll style or sushi style.

4. Place dough roll with seam side up and fold the ends in.

5. Overturn dough again and place onto a piece of cut up A4 paper.

6. Let sit for 30 minutes and steam on high for 10 minutes.
7. Let cool slightly before slicing pau.

***
To store, keep pau whole. Slice pau before reheating.

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Char Siu Bao ???

Cha Siew Pau, Cha Shao Bao, or Char Siu Bao... whatever romanization it is still the same old bbq pork steamed buns.

There�s this Cha Siew Bao in Tanjung Tualang, which the pau skin is the traditional type, yeast raised, and it is called Hainan Pau.
I prefer this type of pau skin to the Dimsum shop types, which are raised by double action baking powder.

My all time favourite cha siew pao is from Kam Ling Restaurant in Kampar. Their filling is just yummy. Super yummy! I�d say this filling that I�ve recreated based on the memory of Kam Ling�s Cha Siew Pau is�� 80% to 90% similar. I didn�t put in chopped coriander, but Kam Ling does. This cha siew filling doesn�t have hoisin sauce in it�. Which is why it just taste different from most recipes� yummy

I used to make pau by just assuming the proportions, and they come out with different textures each time. So, this time, I want to standardize my pau skin recipe.

This is the outcome.

Pau Skin recipe

A) 600gm pau flour
120gm sugar
� tsp salt

B)300ml warm water
1 sachet instant yeast
1 tsp sugar

60gm shortening (melted, but not too hot)

1) Mix B together and wait for the mixture to froth.
2) Mix A together. Pour B in.
3) Knead until it becomes smooth and doesn�t stick to the side of the mixing bowl.
4) Pour in melted shortening, and knead until the oil is fully incorporated. (It may seem to be very oily, but don�t worry, just knead)
5) Shape into a ball and cover mixing bowl with cling wrap and let sit until dough has doubled. (I knead in a pot, so I just cover up with the pot lid)
6) Punch down and knead. Divide into 50gm balls.

Cha Siew Filling Recipe
A)600gm pork
3 soup spoon sugar (Chinese soup spoon)
1 soup spoon dark soy sauce
2 soup spoon light soy sauce
1 soup spoon chinese rose wine (mui gwai lou)
1/2 tsp salt
1 cup water

B)
1/2 cup water
1 heaped Tbsp cornstarch

1 Tbsp sugar
2 Tbsp oyster sauce

1. Marinate pork with all ingredients in (A) for 4 hours at least. (I do it overnight)
2. Pour pork and marinade into a heavy bottom pan or pot and cook on medium fire until the sauce thickens into honey like consistency.
3. Let cool in pot and chop cha siew into small cubes around 5mm X 5mm.
4. Mix B together. With the same pot that has the thickened sauce in it, pour B in. Bring to a boil and put chopped cha siew in and cook until gravy has thickened and reduced.
5. Put cha siew on a plate and let it cool down. When cha siew has cooled, chill in the fridge.

** this filling can be prepared days in advance and refrigerated. Take note that filling turns saltier after being steamed in the bun.

Assembly:
1. Take a ball of dough weighing around 50gm each, flatten it into a circle.
2. Place a table spoon of chilled cha siew filling into the centre of the circle.
3. Gather sides of the circle carefully and pinch the top together.
4. Place onto a piece of paper.
5. Let sit for 30 minutes and steam on high fire for 10 minutes.

***
By the time I finish doing the last one, it�s more than 30 minutes, so I just prepare the steamer and steam the first few paus. No need to wait.

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Secret Recipe Inspired Tossed Noodles

One Sunday afternoon, hubby asked me to cook something. Remembered I had this vegetarian soba in Secret Recipe�and I have most of the ingredients in the fridge. I improvised a bit on the recipe, adding in egg shreds and sausages, taking out the celery and changing the soba to air dried noodles, and some other modifications.

Here it goes..

Secret Recipe Inspired Tossed Noodles Recipe

2 eggs (beaten with some salt and oil, made into thin omelets, cooled and shred)

Half big red onion, 2 sausages, half a carrot, half a chili and 2 big pieces of button mushroom. All cut into thin strips.

Medium fire, heat a table spoon of oil in wok. Saute red onion til soft, add sausages, fry for half a minute, add carrot, chili and mushroom. Cook until they wilt slightly. Off the fire.

Cook 2 pieces of air dried noodles (I used Cintan, you may use soba if u like) in boiling water. Drain.

Seasoning : 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tbsp onion oil. Toss everything together.

Cut 2 leaves of lettuce into strips and toss in. Lettuce is in last, to make sure they remain crisp and uncooked.


*****
This is not a strong tasting dish (u know, those smokey, garlicky fried noodles, full of wok smell �wok hei�)
It looks like fried noodles, but doesn't smell like one.
If one likes the noodles in Secret recipe, one will enjoy this too.

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Eggs Benedicts � The last 2 episodes to make this brunch classic!

Hopefully you watched the hollandaise demo we just posted, and you are ready to fearlessly finish this delicious egg dish! So, the sauce is done, now you need to poach the eggs and finish the plate. In this first clip, I show the basic restaurant technique for poaching eggs. Due to the high-volume of a brunch service, it is almost impossible to poach eggs �to order.� They are poached ahead of time and held in cold water until final plating, when they are re-heated in simmering water for a few minutes. This method also works great at home for smaller batches as you�ll see. Once you�ve poached your eggs and have them in cold water you are free to set up the rest of the plate and all you then have to do is reheat them as I�ll show you. Ok, here we go with the poaching clip. Immediately following is the final plating and some cruel teasing on my part.


Now that we have our eggs ready we can plate this beauty up. Now, as you�ll hear me say in the clip, I didn�t waste time filming how to toast an English muffin and fry up a couple pieces of Canadian bacon. If you need help with those techniques you can email me and I�ll make fun of you in private. VERY IMPORTANT: make sure you are using a warm plate! Since the sauce is just warm, not piping hot, and the eggs are also just warm, it is CRUCIAL that the plate is warm, as well as making sure the English muffin and Canadian bacon are hot. If you need some potatoes to serve with this dish, please check out our Homefries demo. Enjoy!

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Homemade Homefries � Deliciously Redundant!

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it�s a break from the daily routine, maybe it�s the Mimosas (when else can you start drinking before noon and feel good about it), or maybe it�s the Homefries. Let�s face it, those crusty, crunchy, hot-off-the-grill potatoes that come with your omelet are a pretty good reason alone to venture out.

Very few of us can duplicate those at home. When most of us try to make Homefries, we just don�t get the same results. They look the same; they�re golden-brown and cooked all the way through, but they just don�t have that beautiful crusty/crispy texture. In this demo you�ll see why. The key is pre-cooking the potatoes in water first, and then frying. By the way, this is my mom�s very basic recipe, and you can of course dress it up with diced peppers, mushrooms, onions, etc.

2 large russet potatoes
3 tbl olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp paprika
1-3 cloves garlic
1 tbl cold butter

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