Hi peeps! It’s been quite long since I last blogged. This week has been very hectic for me. I spent most of my mornings in school. Then, went home to do the cooking and rushed back in the afternoons for the teaching part. When I reached home, I really felt like a big lump of jelly. Tell me about wobbly limbs and heavy eyelids and zero percent of energy. I really hate to arrive at home in such condition for I won’t be able to spend that much needed(I’m talking about my needs here) precious time for my kiddos. Why? I’ll doze off to slumberland much earlier then them! I do pity my kids. I sincerely hope that those extra-curricular activities would finish soon. For the time being, I believe I just have to drag myself and keep telling my tired brain that I can still hang in tough.
Well, enough of me lamenting about my work in school. Let’s share something more interesting-like my Prawn Noodles. Hearty and yummy! If you plan to have a ‘makan-makan’, this dish is also quite economical because the recipe for the gravy can serve between 6 to 8 people. However, make sure that your guests are not allergic to prawns!
500g yellow/flat noodles
1/2 a chicken
10 cups of water
1/2 kg of prawns (peeled and clean but keep the shells(washed thoroughly) aside)
15 shallots ]
5 cloves of garlic ] (to be ground finely)
1 inch of ginger ]
10 pieces of dried chillies ]
salt and sugar to taste
1/2 tsp of MSG
1/2 cup of cooking oil
For the ‘sambal’:
1 cup ground dried chillies
1 onion (ground)
1/2 inch shrimp paste
salt and sugar to taste
For the garnish:
200g ‘kangkung’ @ water convulvulous (blanched)
5 hard boiled eggs (halved)
chopped spring onions
deep fried tofu (thinly sliced)
First, boil the chicken using 10 cups of water for 30 minutes. Take out the chicken, tear the flesh into shreds and keep aside. Put the bones back into the pot containing the chicken stock and keep on boiling.
Heat the oil in a high pot and stir fry the prawn shells till caramelised. Take out the shells and put into the blender. Pour in 1 cup of the chicken stock and blend till fine. Sieve the juice and pour into the pot containing the chicken stock.
Using the oil used to fry the prawn shells, stir fry the ground ingredients till fragrant and the oil separates from the gravy. Pour this into the boiling stock.
Keep on boiling until you get a clear, orangy broth. Take out the bones and put in the MSG.
Add salt and sugar to taste.
For the ‘sambal’, stir fry the ingredients till fragrant and the oil separates from the gravy. Put in the salt and sugar to taste. Keep aside.
To serve, put in your yellow/flat noodles in a bowl. Pour the gravy and garnish with ‘kangkung’, sliced fried tofu, hard boiled eggs and fried shallots. Top with the ‘sambal’.
This is another dish which I find quite economical (the ingredients used are very few) and not very time consuming to be prepared. The key is to slice the beef a thin as possible, as to shorten cooking time and to make sure that it’s tender. Anyway, have a try!
400g lean beef (sliced thinly, boiled till tender and keep the juice)
10 dried chillies (cut and soaked in hot water)
2 tbsp oyster sauce
1/2 tbsp sugar
- Ground the shallots, garlic and dried chillies finely.
- Heat the wok and fry the ground ingredients till fragrant and the oil separates from the gravy.
- Put in the beef and its juice and Let to simmer.Stir occasionally over medium heat.
- Put in the oyster sauce and sugar. *You may add more salt if you like it salty.
- Cook till the gravy thickens.
- Serve with a smile.
Hi! In this entry, I would feature a dish that uses very few ingredients but promises a superb outcome(at my level of course..hahaha). I went down to the kitchen on friday evening and as usual, I ‘went through’ the fridge and couldn’t really decide on what to prepare for lunch. I saw some eggs and half a bottle of fermented soy beans(taucu). Aha! Let’s have ‘Tumis Telur Taucu’ for a change. The verdict? Tukang Makan said, “Okay. I like everything with eggs.” Yipee!
‘TUMIS TELUR TAUCU’
To cook this simple dish, you only need:
5 hard boiled eggs ( peeled and fried)
1 onion (sliced into rings)
3 cloves of garlic (sliced thinly)
2 cm pieve of ginger(sliced thinly)
2 chillies (sliced thinly)
2 tbsp of ‘taucu’
1 tbsp of sugar
1/4 cup of tamarind juice
3 tbsp of cooking oil
Heat the oil in a wok and stir fry the onion, ginger, garlic and chillies till fragrant.
Put in the ‘taucu’ and keep stirring.
Next, put in the tamarind juice and sugar and let to boil. Add more water if you want it a bit soupy.
Then, put in the eggs and let to simmer.
Serve with hot rice.
Put in the eggs