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I am so pleased that I managed to cook Mee Jawa.  It is one of those things that I have always wanted to cook.  When I first considered the recipe I was a little put off by the number of components it needed. Nevertheless I have finally done it and the result was really pleasing. 

Whenever I return to my hometown in Burtterworth, I will usually have the famous Mee Jawa at Raja Uda.  I will have it with Bee Hoon (rice vermicelli) instead of yellow noodles.  To be honest, Mee Jawa does not taste as good without yellow noodle but yellow noodles are just not a very good option for the health conscious, so I will avoid it. Doing it at home however means I can use the homemade noodles. 

I remember my late mother has tried to cook this for us.  But, the taste was not as good as the famous shop at Raja Uda and she didn’t really have a recipe to follow.  Back in the day, there were no internet recipes and few were willing to share their recipe.  We are very lucky now to find so many different recipes on line along with many cook books.

This recipe is truly delicious and is adapted from Homemade Noodles by Amy Wong with some modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Mee Jawa Recipe

Yields: 7 – 8 servings

INGREDIENTS:

For Gravy

2200 ml chicken stock (6 chicken wings & 2 chicken back, boil at low heat for 2 hours)
25 medium size prawn
450g orange sweet potato 

Spice paste:
250g shallots
50g red chillies
15g dried chillies, soaked in hot water
25g dried shrimps, rinsed and drained
1 stalk lemongrass, sliced

Seasonings:
50g tamarind paste + 200ml water (dilute tamarind into water and strained)
80g tomato sauce/ketup
50g brown sugar
Salt to taste

Homemade Noodles by Phillips Noodle Maker:

550g bread flour/high gluten flour
210g/ml (3 eggs + water)
¾ tsp salt

For Serving:

200g bean sprout, blanched
25 cooked prawn (from the gravy)
7 hard boiled eggs, cut into half
250g potato, peeled, steamed & cut into small pieces
100g lettuce, shredded
7 calamansi lime, halved
2 fried tau kwa (firm tofu)
Fried sliced shallots (6 shallots – peeled, sliced and fried)
Crackers/cucur bawang, cut into four

Crackers/Cucur Bawang:
90g plain flour
25g rice flour
½ tsp salt
½ tsp baking powder
1 egg
1 clove garlic
125ml water
1 tbsp anchovies, rinsed and drained
2 – 3 stalks spring onion
20g beansprout

METHOD:

For Gravy:
  1. Wash, peel and cut the orange sweet potatoes into pieces.  Steamed for 20 minutes. Leave aside to cool.  Once cool down, mash the potatoes using potato ricer. Keep aside. 
  2. Chicken stock can be prepared one day in advance.
  3. Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  
  4. In a big pot, add chicken stock and fried prawn shell.  Bring to boil then turn the heat down and simmer for almost 30 minutes. Strain the stock through a fine sieve.  Transfer the stock back to the pot.
  5. Spices paste - Blend the spice ingredients in a food processor with a little water until fine. In a pan, heat cooking oil and fry the spice paste till aromatic or fragrant. 
  6. Add the spice paste and mashed sweet potatoes into the prawn and chicken stock. Bring the gravy to boil. Lower the heat and let it simmer for 15 minutes.  
  7. Add in all the seasonings ingredients and adjust the taste accordingly.
  8. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.
Homemade Noodles:
  1. Please refer to the Philips Noodle Maker manual.

Crackers/Cucur Bawang:
  1. In a bowl, mix all the crackers ingredients.
  2. In a wok or non-stick pan, heat up enough oil.  Scoop the batter with a ladle and drop into the oil.  Fry until golden brown on both sides.  Drain in a wire basket or kitchen paper towel.  Fry in batches until all finish.

To Serve:
  1. Blanch homemade noodles in boiling water for 1 ½ - 2 minutes.  Remove and rinse with cold water.  Blanch again in the boiling water, remove and drain.
  2. Place a portion of cooked noodle in a deep dish, pour the boiling gravy on top.  Arrange some bean sprouts, prawns, egg,  steamed potatoes, fried tau kwa and crackers at the side.  Garnish with shredded lettuce and fried shallots.  
  3. Squeeze in a calamansi lime juice when serving.




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We are not sweet tooth people but once in a while I will bake some low sugar cakes for my family to enjoy with tea or as a snack.  This is another popular cake that is well liked by my family.  Butter and sweet corn always go well together and combine perfectly for a delicious cake.  This recipe is altered from my Pandan Butter Cake recipe.   

I would recommend you to use the fresh sweet corn instead as the canned sweetcorn may contain more liquid and it will make the cake wet.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Sweet Corn Butter Cake Recipe


INGREDIENTS:

200g butter (room temperature)
50g caster sugar
3 egg yolks (big size, room temperature)
60ml fresh milk 
200g corn kernels from 1 fresh sweet corn

200g plain flour/cake flour
1 ½ tsp baking powder or double action baking powder
¼  tsp salt

3 egg white (big size, room temperature)
50g caster sugar
½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil: 7 inch square pan

METHOD:

  1. Steam the whole sweet corn for 25 minutes.  Remove the corn kernels and slightly chop.  Keep aside.
  2. Preheat oven to 170C.  Line the bottom of the baking pan with non-stick baking paper.
  3. Sift flour and baking powder together.  Add in salt and keep aside.
  4. Cream butter and 50g sugar with electric mixer till light & fluffy.  Scrap down the sides of the bowl occasionally.
  5. Add egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60ml of milk and mix till incorporated.  Add in balance of the flour mixture and mix well.  Fold in the corn kernels.  Keep aside.
  6. Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
  7. Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently. 
  8. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  9. Pour the batter into the prepared cake pan and smooth the top.
  10. Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
  11. Remove cake from oven and let it cool for 10 minutes before unmoulding.  Let cake cool completely on wire rack.






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Fried Bee Hoon is Fried Rice Vermicelli in Hokkien. We usually called it Char Mee Hoon in Penang. Char means fried in Hokkien.

It is a very simple and quick meal to prepare. My late mother used to make this for us when we were kids. She would prepare a very big portion that was enough to feed 10. My brothers would have double portions. I still miss the flavours of my childhood and this was my way of bringing back the memories.  We usually to eat this with sambal belacan or cut red chillies in soy sauce and calamansi lime juice.

I like to prepare this for a quick and simple weekend lunch.  Highly recommended using prawns instead of meat as the prawns produce an umami flavour.


Fried Bee Hoon (Fried Rice Vermicelli) Recipe

Yields: 4 servings

INGREDIENTS:

300g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)
200g bean sprouts (washed and drained)
200g choy sum (washed, cut and drained)
12 medium size prawn (de-shell)
5 shallots (sliced) 
2 cloves of garlic (finely chopped)
3 – 4 tbsp cooking oil

Seasonings (Combine all in a small bowl):
1 tbsp dark soy sauce
1 tbsp golden mountain thai seasoning sauce (Substitute withe light soy sauce if not available)
1 tbsp light soy sauce
1 tbsp fish sauce
1/2 tsp salt or to taste
1/4 tsp brown sugar
2 tbsp water

Garnishing:
Coriander, chopped
Red chillies, sliced
Fried shallots

METHOD:
  1. Heat oil in a wok, fry shallots till golden brown and fragrant and crispy.  Dish out the fried shallots and set aside.  Using the remaining oil saute the garlic till fragrant.
  2. Next add the prawn, then bean sprouts and choy sum.  Add 2 tablespoons of seasoning mixture.  
  3. Toss in the vermicelli and add in more seasoning and some water, stir fry well. If bee hoon too dry, add in more water.  
  4. Throw in the fried shallot. Taste and adjust accordingly.
  5. Fry until the noodles have soaked up all the liquids, and is of a dry consistency. This usually takes few minutes.  
  6. Serve with fresh cut red chilli in soya sauce and lime or sambal belacan.

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I made this homemade pita bread to serve together with my Greek Tzatziki sauce.  It may look like our Malaysian Roti Canai but pita bread is certainly a lot healthier. The way of preparing is exactly the same as making bread.  

The recipe is adapted from Akis Petretziki. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Greek Pita Bread Recipe


INGREDIENTS:

320g bread flour
2 tsp yeast
1 tsp brown sugar
1 tsp salt
1 tbsp olive oil + extra  for brushing
160ml milk
80ml water

Please click here for Greek Tzatziki Sauce recipe.

METHOD:
  1. Combine yeast, sugar, milk, water and olive oil into the bowl of stand mixer. Add in bread flour and salt. Using the dough hook, knead until the dough comes together and is beginning to become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 10 minutes.  
  2. Let it rise in a warm place for 45 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
  3. Brush a cast iron skillet with some olive oil and place over medium high heat.
  4. Punch down the dough to release the air. Transfer the dough to a clean a lightly oiled surface then divide into 8 portions. Shape each dough into a ball.  Roll out each piece of dough to a circle 16 cm in diameter using a rolling pin.
  5. Place the pita bread into the heated skillet and cook for 1-2 minutes on each side or until they puff up slightly.
  6. Transfer them to the plate and serve with Tzatziki sauce.


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My hubby introduced me to this sauce.  He made it once and I found it very delicious with toast bread. Traditionally, this is usually served together with Greek Pita Bread and it is also great as a sauce for lamb or fish.  We had some left-over of Greek yogurt that was just perfect to be made into this yummy Greek Tzatziki Sauce. I also made some Greek Pita Bread to go with it.  My hubby was pleased and happy to have this to snacks on.

You may get the Greek Pita Bread recipe that I made from here.  The original recipe of Greek Tzatziki Sauce is adapted from Akis Petretziki with some modifications.  The original recipe used fresh dill.  But, it is very hard to get fresh dill here in Malaysia so  I substitute with dried dill.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Greek Tzatziki Sauce Recipe


INGREDIENTS:

250g greek yogurt 
1 medium cucumber
1 tablespoon white vinegar (for the cucumber)
½ of a garlic clove, finely minced
1/3 tbsp lemon juice 
1 tbsp dried dill (original recipe used fresh dill) 
2 tablespoons olive oil
salt & ground black pepper to taste

Please click here for Greek Pita Bread recipe.

METHOD:
  1. Peel and grate the cucumber with a cheese grater. 
  2. Put them in a bowl and add salt and white vinegar.  Cover with cling film and let it sit for 15 to 20 minutes to draw water out.  
  3. While waiting for the cucumber, combine the yogurt, minced garlic, lemon juice, olive oil and dried dill in a bowl.  Mix until well combined.
  4. Squeeze the cucumber with a clean cloth to discard the liquid. 
  5. Stir in the cucumbers to the yogurt mixture.  Add pepper and salt to taste.
  6. Cover and chill in refrigerator for at an hour before serving to let the taste develop.   Store in the refrigerator for up to 5 days.
  7. Serve with Greek pita bread.


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Healthy eating is our primary goal in our family.  I always try to make things from scratch and eat as naturally possible. I don’t think we want to have unnecessary chemicals in our bodies and having homemade jam is quite easy. Try this homemade blueberry jam recipe, it is very simple to make with low sugar and without any pectin added.  Pectin is a gelling agent found in commercial jams. Most of the fruits contain natural pectin so it’s not necessary.

Fresh Blueberry can be very expensive in Malaysia.  I like to use frozen imported fruits eg. Strawberry, Raspberry and Blueberry.  I find frozen fruits has higher nutritional value and cheaper compared to fresh berries. Normally, fruits to be frozen are picked at peak ripeness off their vines and immediately frozen and packaged within a few hours. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Blueberry Jam Recipe


INGREDIENTS:

300g frozen blueberries
50 brown sugar
3 tbsp maple syrup or honey
2 - 3 tbsp water

METHOD:
  1. Place all ingredients in a saucepan. Bring the mixture to a boil over medium heat.  Turn the heat to low and simmer for 15 o 25 minutes or until the mixture thicken.  Stirring regularly. Smash the blueberries with back of a spoon while cooking.
  2. Let the jam cool completely before transferring to a clean jar.  Store in the fridge and eat within a week.


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Sometimes I get into the mood to cook the comfort food of my childhood.  This is the type of Lam Mee that my late mother used to cook for our family.  I didn’t have the recipe written down and  I tried to re-create what I could remember as something close to my mother’s.  I did however omit two ingredients which are MSG and corn starch. I never liked the starchy type of soup, so I didn’t use any corn starch. I find this recipe very easy as do as it does not need the many hours of preparation often needed for a soup.  This would be the simplified version that still give a very satisfying result. 

In Penang, this is often referred to as “Birthday Noodles” as it is often served as a traditional food for a birthday celebration.  It is usually served together with Sambal Belacan.  I like to mix the Sambal Belacan into the soup together with the noodles.

I used homemade noodle by Phillips Noodle Maker.  Our family has been stop eating yellow noodle.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Penang Lam Mee Recipe


Yields:  4 servings

INGREDIENTS

For the soup:
200g pork belly, sliced into strips
250g medium size prawns + 1 tbsp oil
3 pieces dried scallops, soaked in hot water
10 shitake mushroom, soaked and sliced into strips
8 shallots, peeled and sliced thinly
2 cloves garlic, chopped
1 tbsp corn flour + 2 tbsp water
Salt & pepper to taste
2 litres water
6 tbsp cooking oil
2 tbsp corn starch + 2 tbsp water (Optional, I didn't use)

To servce:
500g homemade noodles or yellow noodles 
150g bean sprouts
Chives, cut into 1 inch long (I didn’t used in this recipe)

Garnishing:
2 eggs
Spring onion, chopped
Coriander, chopped
2 red chillies, cut
Fried shallots (from the above)

Sambal Belacan:
8 red chilies, cutted
30 – 40g belacan, tosted 
Juice of 2 calamansi lime
Salt to taste

METHOD:

For the soup:
  1. Shell and devein the prawns and keep the tails. Set aside.  Keep the shells. 
  2. In a saucepan, fry the prawn shells in 1 tablespoon oil until fragrant.  Transfer to a big pot, add 2 litres of water and bring to boil.  Turn the fire to medium low and simmer for 5 - 10 minutes. Strain the stock and discard the prawn shells.  Keep aside.
  3. In a wok, heat up the oil and fry the shallots until golden and crisp (Please make sure the oil is very hot before adding the shallots.  Otherwise, the fried shallots will be soggy).  Dish out the fried shallot and keep aside.
  4. With the remaining oil in the wok, saute the garlic until fragrant.  Add the pork belly, mushrooms and scallops with the water, stir well.  Add in the prawn stock.  Turn the fire to medium low and simmer for about 15 minutes with lid on until the meat is tender.  Add the prawns and boil for 1 minute.  Remove the prawns and keep aside.
  5. Turn the fire to low and slowly add in the corn starch mixture (if you corn starch is used).  Season with salt and pepper.

For serving ingredients:
  1. Blanch noodles, chives and bean sprouts separately in a boiling water.  Set aside.

For garnishing ingredients:
  1. Fry the egg into thin omelettes.  Roll the omelettes and slice thinly.  Set aside.
  2. Chop the spring onion and coriander separately.  Set aside.

For sambal belacan:
  1. Pound red chillies and toasted belecan together using mortar and pestle to the desired consistency.
  2. Add salt to taste and lime juice.

To serve:
  1. Place a portion of cooked noodle in a deep dish, arrange some bean sprouts, chives and prawns at the side.
  2. Pour the hot stock on top. Garnishing with chopped coriander, spring onion, cut chillies, sliced omelette and shallot crisps.
  3. Serve together with Sambal Belacan.

Enjoy:)
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This flu has had the strange effect of making me crave for a lot of food.  I was craving for something soupy like Koey Teow Th’ng.  However, I don’t know where to get a good Koey Teow Th’ng near my area.  We ended up with Pho at a Vietnamese Restaurant nearby.  It was a bit of a disappointment as the quality wasn’t consistent. I came home very thirsty.  I suspect they used MSG and it didn’t fulfil my craving.  

So, I decided cook my own Chicken Pho the next day.  I looked through our pantry and we had all the ingredients I needed.  Surprisingly it turned out delicious even though it may not the best Pho I have had.  Home cooked is always the best!  

This Vietnamese Classic Chicken Noodle Soup recipe is adapted from “The Vietnamese Market Cookbook”.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Chicken Pho (Pho Ga) Recipe


Yields: 4 servings

INGREDIENTS:

For the broth:
700g chicken meats + bones
4 inches fresh ginger
1 large red onion, unpeeled
2 cloves garlic
2 star anise
2 cardamom pods
1 cinnamon stick
A dash of ground black pepper 
1 tbsp brown sugar
Salt to taste
2 tbsp fish sauce
3.5 liters water

To serve:
2 packets of Vietnamese thin flat dried noodles (200g each packet)
Shredded cooked chicken from the above
1 bunch coriander, chopped
1 bunch spring onion, chopped

Fresh herbs on plate:
100g bean sprouts
Few bunches Thai basil
5 limes, cut into wedges

METHOD:

For the broth:
  1. Char the ginger and red onion over gas stove or electric burner on high heat. Remove when nicely charred on both sides. It does not need to be completely burnt. The charring imparts a subtle flavour into the soup.
  2. Remove the meat from chicken breast and thigh.  Keep aside.
  3. Next, blanch the balance of the chicken & bones with boiling water. 
  4. Then start the broth by placing the chicken & bones in a big pot of cold water. Cook over medium heat. Add in the charred ginger and onion, garlic, star anise, cardamom pods, and cinnamon. Reduce the heat to low and let the broth simmer for 2 hours.  
  5. Frequently skim off the scum and impurities that rise on the surface and top up with water as necessary.
  6. Add the chicken breast and chicken tight at the final 30 minutes of simmering. Discard the onion, ginger, garlic and all the dried spices. Remove the chicken breast & thigh meat. Season to taste with salt, sugar, fish sauce and a dash of black pepper. 

For serving ingredients:
  1. Soak the dried noodles in water for 30 minutes and strain. Bring a pot of water to boil and blanch the noodle for few seconds and strain.
  2. Shred the chicken meat. 
  3. Wash and cut the fresh herbs accordingly.

To serve:
  1. Place a portion of cooked noodle in a big bowl. Lay slices shredded chicken on top of the noodles.
  2. Pour the hot broth on top. Sprinkle with chopped coriander and spring onion. 
  3. Serve immediate to top with fresh herbs, lime and fish sauce as you wish. In Vietnam, a hot siracha and a hoi-sin sauce is often served as dipping sauces for the chicken.
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When I am under the weather, I usually crave for the comfort food that I had during my childhood. Lately I was missing my late mother’s Tau Eu Bak. So I cooked a simple version and got it close enough to the taste that I remember.  To complete it, I made some Sambal Belacan to go with it.  This is how we eat Tau Eu Bak in Penang.  I am not a meat person but I was really happy with just ate the gravy and tofu while everyone else enjoyed the meat.  You may also add hard boiled eggs.

I have shared a Tau Eu Bak recipe few years back.  Obviously this is not my late mother style.  The previous recipe I shared is a little more complex with some dried herbs added.  You may get the recipe here.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Tau Eu Bak (Soy Sauce Pork) Recipe


Serves:  3 – 4 servings

INGREDIENTS:

300g pork belly, cut into chunks
2 – 3 pcs tau kwa (firm tofu),  pan fried
100g cloves garlic, with skin, smashed with knife slightly
1 tbsp vegetable oil
1 ½ cups water

Seasoning:
3 tbsp soy sauce
1 tbsp dark soy sauce (Add more if you prefer darker)
5 peppercorns

METHOD:
  1. Clean the pork belly and blanch in boiling water to remove the odour.  Set aside.
  2. Heat up the oil in a pot.  Saute the garlic till fragrant.  Add in the pork belly.  Stir a bit.  Then add in all the seasoning ingredients and water.  
  3. Bring to a boil.  Add in fried tau kwa and simmer for about 15 minutes.  Remove the tau kwa and continue simmer till the meat is tender.
  4. Cut the tau kwa at your desired size and serve together with the braised pork belly.


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