One of the many wonderful dishes that mom makes when we were a kid involves fatty pork and meehun, and whenever she cooked them, we would finish it in record time. The succulent and overly savory pork with those soft vermicelli never disappoint, and I’m glad to say that I finally manage to do it at our own kitchen.
I present to you – fried meehun with canned stew pork, the sin food.
ingredients – meehun, vege, garlic, canned pork, chili padi
The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.
- canned stew pork
- choi sam (or any leafy vegetable)
- half a clove of garlic
- chili padi if you like it spicy
- mushroom (optional)
- 2 tablespoon cooking oil
- soya sauce to taste
- dark soya sauce (1 teaspoon)
fry the greens first, then the pork
- soak meehun in water for 30 minutes (or until soft)
- heat up the cooking oil and fry garlic until fragrant
- add vegetables (always add the stems first as they take longer to cook) and cook for a couple minutes
- add canned pork and stir for a minute
- add meehun, chili padi, soya sauce, and dark soya sauce
- stir, and close the lid of frying pan for a minute to steam and avoid losing too much moisture
- serve while hot!
add some soya sauce & dark soya sauce, then steam it a bit
The recipe is fairly simple and you really can’t go wrong. A big can of stew pork is probably good enough for four portions of meehun, do use appropriately sized frying pan for this job. We cooked for only 2 of us so the amount of pork we ended up consuming was a bit too insane.
fried mihun with canned stew pork, mom’s recipe
Happy cooking, and feel free to check out other recipes on this space too.
Continuing with another cooking recipe since we’ve been actively cooking more at the new house, here’s how I made my version of clams with superior soup, a pretty traditional style of making clam that is pretty simple and yet tastes mighty good so long as the clams are juicy and fresh.
You can use lala or clams for this, do make sure they’re fresh and alive. Soak the clams in salt water for at least an hour or so to let it “spit out” any mud/sand, then rinse them thoroughly before cooking.
fresh clams, and the ingredients for superior soup
- 1kg clams
- 3-4 pieces of tongkuai
- few small pieces of dried scallops
- 2 teaspoon wolf berries
- 1/2 bulb of garlic
- 5-6 slices of ginger
- 5-6 chili padi
- 2-3 cups water or soup stock
- 1 tablespoon cooking oil
soup cooked separately, then fry the garlic, ginger & chili first
- boil water with tongkwai, wolfberry, and dried scallops, use soup stock if available
- heat up cooking oil and fry garlic, ginger, and chili padi till fragrant
- add clams and fry for a minute
- add above prepared “soup”, and boil till all clams are opened
- add some salt for seasoning
While the above pictures look pretty nice, the dish was a bit of a failure due to the clams we bought being not particularly fresh, I cannot stress enough that you really need good quality clam for this dish.
To be honest Fu Yu Yau Mak, or Romaine Lettuce with fermented bean curd, was not a dish I’m familiar with growing up in Penang. Mom never really cooked this in our dinners, and it was only when I moved to Klang Valley for college did I have my first taste of this combination, and I love it ever since.
As it turns out, this is also one of the simplest dishes to prepare, here’s how:
the ingredients – garlic, romaine lettuce, fermented bean curd
- Romaine lettuce for two pax
- 3-4 cloves of garlic
- 2 cubes of fermented bean curd (smashed em)
- 2-3 spoons of cooking oil
- 5-6 chili padi (chopped)
fry the garlic first, then everything next
- heat up cooking oil in medium heat and fry garlic till fragrant
- add in lettuce, chili padi & fermented bean curd
- fry until vegetable is soft, add 1/4 cup of water or soup stock if you prefer it a little wet
We’ve moved into the new house with a bigger kitchen, so expect a bit more simple recipes coming this way. Happy cooking!
Instant noodle plays a rather pivotal role in many of our lives, I remember as a college kid many a year ago, there would always be a cabinet full of instant noodles in pretty much everyone of my classmate’s kitchen. After all, when mom isn’t around, this is the simplest thing one can cook up under 5 minutes.
Mi Sedaap Mi Goreng Ayam Krispi
In the earlier days, you pretty much have only either curry or chicken flavored soup version of instant noodle, but soon enough some of the more creative minds decided that making it a “kon lou” (dry version) would be pretty neat, so we improvised.
I also sometimes like to separately fry some chopped garlic or shallots to give the simple dish a bit of a kick.
Well, now we have instant noodle that is formulated purposely to be prepared the dry version, and with the latest Mi Goreng Ayam Krispi from Mi Sedaap, there’s even pre-prepared crispy bits!
secret ingredient would be the crispy bits
I got my hands on a few packets of Mi Sedaap Goreng Ayam Krispi to try it out.
The instant noodle comes with three separate packs of seasoning. there’s the trio of soya sauce, chili sauce, and seasoning oil; seasoning powder; and of course, those crispy bits.
Cooking instruction is just like most instant noodle, boil it for 3 minutes and then mix well with seasoning. Finally, add the crispy bits on top. For a slightly more “complete meal”, I usually add an egg (either fried or carefully boiled without breaking.)
just add an egg and you’ve got yourself a quick meal
So how does it taste?
Well, I must say that it didn’t disappoint. The crispy bits do give this version of Mi Sedaap a little extra that I find quite satisfying. I also particularly like their version of chili sauce that has a stronger tomato aroma to it, reminding me somewhat of jawa mee, quite interesting.
As for the noodle itself, they are quite springy and isn’t overly thick either. Additionally the texture is quite robust and does not break into smaller pieces.
Oh yea..they are giving out HOT BALLOON TICKETS RIDE now.. So get some of the noodles and stand a chance to win the tickets!
For more information, head to facebook/misedaapMalaysia and misedaap.com.my
Last week semperna ulang tahun kelahiran Haze Long, we went to Templer Park Forest Retreat for a bit of a getaway (blog post some other time). A place that’s a bit out of the city and more in tune with nature, which also translate to making our own food.
Fortunately, there’s a pretty well equipped kitchen for our usage, and the Selayang market nearby. So on the morning of the 2nd day, we went to the market and picked up a chunky barramundi fish (siakap) for a bit of DIY ikan bakar.
I want to share with you the recipe of this dish, as it is a very simple dish to prepare at home. It’s pretty delicious and the use of banana leaf in this preparation method ensure that the skin is edible and never charred.
home cooked ikan bakar with siakap fish
- 600-800 gram barramundi fish (or stingray, or any other fish of similar size)
- turmeric powder (kunyit)
- 2 pieces banana leaves big enough to cover the fish
- a couple table spoon of cooking oil or butter
ikan bakar with kunyit (turmeric) – sedap!
- clean and dry the fish
- cover generous amount of turmeric powder and two teaspoon of salt on the fish, set aside for at least a few minutes
- heat up a flat surface frying pan, then pan fry the fish on top of banana leaf for 10 mins with oil
- fry the other side of fish with a fresh banana leaf for another 8 minutes
- serve with a couple slices of lime (bonus: with sambal)