Monday, September 28, 2009

Fried Mee Hoon (Indian Muslim Style)

This recipe is inspired by the way we cook string hoppers (putu mayam). Many people enjoy string hoppers with grated coconut and brown sugar. We, however, prefer it with curry. When there is no curry or when there is a lot of string hoppers left over, it gets fried with eggs and finely shredded vegetables (carrots, beans, cabbage).


1/2 packet mee hoon (rice vermicelli/noodles)
[soaked in cold water for at least 1 hour]
Chicken Fillet
[cleaned and diced]

3 whole eggs

[10 shallots - sliced]
[2 tablespoons shallot paste]
[fried shallots (bawang goreng)]

2 each - red and green chillies

4 sprigs curry leaves (daun kari)
1 teaspoon mustard seeds (biji sawi)
1/2 cup UHT milk
salt [to taste]
pinch of sugar [to taste]
4 tablespoons oil/ghee [for frying]
Heat oil
Fry sliced shallots till wilted
Add curry leaves

Add sliced chillies

Add mustard seeds

Add the diced chicken fillet

Add shallot paste
Stir fry till chicken is cooked

Break eggs into the wok

Coat all ingredients in the egg

Add the mee hoon

Cook the mee hoon

Add the UHT milk

Season with salt and sugar

Cook till done

Stir in the fried shallots


Tuesday, June 9, 2009

Pegedel Udang (Shrimp Cutlets)


Onion (chopped fine)
Green Chilli (chopped fine)
Red Chilli (chopped fine)
Spring Onion (chopped fine)
Nutmeg (Buah Pala)
Fried Shallots (Bawang Goreng)
Pepper Powder (to taste)
Salt (to taste)

Egg (beaten - for frying)

Bread crumbs (for coating - if desired)

(peeled, washed and sliced)

(Shelled, de-veined and washed)


Fry garlic and nutmeg

Fry potatoes till golden
Pound together with garlic and nutmeg
(you can use a dry grinder)

Fry the prawns/shrimp
(Pound or blender)

Place pounded potatoes, chopped ingredients and fried shallots in a bowl

Add the pounded prawns/shrimp
Season with pepper and salt
Mix together

Shape into patties
Dip in beaten eggs
Coat with bread crumbs (if using)
Fry till cooked

There, that's all the side dishes for the Nasi Kuning we had.
Garnish with tomatoes, cucumbers, fried anchovies (ikan bilis),
boiled egg and anything else desired.

Monday, June 8, 2009

Ayam Masak Merah (Chicken in Red Gravy)


Onions (sliced - half for saute
and half for finishing)
Shallots (ground to a paste)
Garlic (ground to a paste)
Galangal (lengkuas)
Daun Salam (local bay leaf)
Cinnamon bark

Chilli paste
Chilli sauce (optional)
Tomato Ketchup (optional)

Salt (to taste)

(cut to desired size,
season with a little turmeric
powder and salt)

Oil (for deep frying and saute)


Fry the chicken (half-cooked)
Remove and set aside

Leave a little oil in the wok and saute half the sliced onions

Add the cinnamon bark
and bay leaves

Add the galangal and fry till the onions brown

Add the chilli paste...

... shallot paste ...

... and garlic paste.

Saute until the paste is cooked (fragrant / oily)

Add the chilli sauce and tomato ketchup (if using)

Add the fried chicken

Taste for salt (add as necessary)
Add the balance of the onions
Cook for another 2 to 3 minutes and remove

Friday, June 5, 2009

Serunding Kelapa (Spicy Coconut)


Fresh Red Chillies
Galanggal (Lengkuas)
(the above ingredients to be ground to a paste)

Daun Salam (local bay leaf)

Oil (for saute)

Grated coconut

Tamarind (add water to make a thin paste)


Heat wok.
Dry fry the grated coconut.

Remove and set aside when moisture evaporated.

Heat Oil in wok.

Saute the ground ingredients until fragrant.

Add bay leaves.

Continue frying until almost dry.

Add the fried coconut.
Add tamarind paste.

Continue to fry until dry.