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Malaysian Food Blog, Travel, Diving & More

Category / Rice and Noodle

One of my favorite dishes to cook during my time in the States was scallop fried rice, the reason is two folds – it is very delicious, and scallops are very affordable there (a pack of 8-10 huge scallops went for less than $10).

first, "marinated" your scallops and prawns in brine
first, “marinated” your scallops and prawns in brine

Back home in Malaysia, scallop is quite a prized ingredient, so having scallop fried rice is a bit of a luxury. That is unless, you get the seafood from East Malaysia. I picked up some frozen scallops and prawns while on a work trip to KK a week ago, so I immediately thought of recreating the very same dish that I’ve been missing.

 

boil the vegetable, and pan fry the seafood separately
boil the vegetable, and pan fry the seafood separately 

Here’s how you can cook this simple scallop and prawn fried rice at home, feel free to substitute with other shellfish or seafood items if you like.

Ingredients (for two servings):

  • a dozen scallops, medium size
  • 6-8 prawns, medium size
  • vegetable (choi sum)
  • 2 bowls of steamed rice (cook from 1.5 cups)
  • 1 bulb of garlic, chopped
  • 2 eggs
  • soya sauce
  • cooking oil
  • black pepper & salt

start by frying garlic, then rice, and finally eggsstart by frying garlic, then rice, and finally eggs

Cooking instructions:

  • marinate seafood with brine for 5-10 minutes before cooking
  • boil the vegetable separately for about 5 minutes, add a tablespoon of cooking oil to the water to make it smooth and more palatable
  • heat up 3-4 tablespoon of cooking oil and fry the seafood for about 2 minutes, set aside
  • reuse the same cooking oil but add another 3-4 tablespoon
  • fry garlic till fragrant
  • add rice and 2 tablespoon of soya sauce (dark soya sauce optional), fry for a minute
  • add pepper to taste
  • split the rice in the middle, and add eggs
  • continue frying until eggs are cooked
  • plate everything and serve!

scallop and prawn fried rice with a side of vegetable
scallop and prawn fried rice with a side of vegetable

This fairly simple dish only takes about 10-15 minutes to cook, tastes pretty awesome too. Total price for two person came up to be about RM 20 or so, I got the seafood from KK airport.

Happy eating and be sure to check out more simple recipes from yours truly.

After the wild success of MyKuali’s Penang instant Curry Mee, and perhaps not surprisingly, every other player in the market was quick to come up with their own version of this Penang’s favorite hawker dish in instant format.

I was contacted by the representative from Kim Curry to sample their interpretation of Penang Traditional White Curry Noodle.

the end result - Kim Curry Penang White Curry Mee
the end result – Kim Curry Penang White Curry Mee

So a few weeks ago I received a few samples of this instant noodle via mail from Kim Curry marketing all the way from Butterworth, Penang.

The instant noodle seems to be following the ideas from MyKuali, packaging 110 gram of noodle instead of the usual 85 grams like other instant noodle products. Additionally, there’s also separate packets of craemer and chili paste. Total energy from this product is rated at 466 kcal with 219 kcal from fat. So far so good.

the packaging, with sambal paste and white santan flavored powder
the packaging, with sambal paste and white santan flavored powder

To test the Kim Curry Penang White Curry Mee, I went to market to obtain some prawns, long beans, and tofu skin at the cost of about RM 12 to  prepare for dinner for two.

Cooking instruction is simple, bring 350 ml of water per packet to boil, add instant noodle, then add creamer and paste. I also threw in the prawns and other ingredients for the last 2 minutes.

a few prawns go a long way for this curry mee
a few prawns go a long way for this curry mee

The result is a version of instant noodle that is unmistakenly Penang Curry Mee. The aroma of curry is pretty decent, but not nearly as strong as the version from MyKuali. This would suit those who can’t stomach that sort of spiciness level MyKuali offers.

Additionally, the noodle itself is a little thinner. So if you prefer Penang instant curry mee with a little less kick but still retains the essential aroma, this version may be for you.

MyKuali’s second most important product is now out and soon to hit pretty everywhere instant noodle can be bought, and logically it is another Penang’s favorite – the MyKuali Instant Penang Hokkien Prawn Mee. This is on the heels of success of their Penang White Curry Mee product.

I suppose the slightly redundant name can be attributed to the fact that Hokkien Mee is not always referred to as Penang Prawn Mee in different part of the country.

MyKuali Instant Penang Hokkien Prawn Mee
MyKuali Instant Penang Hokkien Prawn Mee, prawns, egg & kangkung extra

MyKuali’s representative was kind enough to send me a few boxes of the Penang Hokkien Prawn Noodle for me (and my friends) to sample before the product hits the market in a major way. So I head to the market to buy some complimentary ingredients that maximises the whole prawn mee experience.

I got myself some big prawns, kangkung, and an egg to prepare two bowls of prawn mee.

3 minutes with 380 ml of boiling water
3 minutes with 380 ml of boiling water

The MyKuali product comes with the same 110 gram of instant noodle (as opposed to the usual 85 grams by most other brands) as with their white curry mee. Together with the noodle you’ll find three packets of seasoning – the prawn mee powder, chili paste, and fried shallots.

I was particularly happy that they actually include fried shallots, one of the most important ingredients for prawn mee, and one that’s a pain in the butt to prepare on your own.

two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat
two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat

Cooking was as simple as preparing any instant noodle – throw the noodle in 380 ml of boiling water, add the complimentary ingredients, and wait for 3 minutes. However, I do suggest that you add the shallots last so to retain a hint of crunchiness while serving.

For this version, I peeled the prawn’s body while leaving the head and tail and simply added them in the mix for the last 2 minutes. Kangkung was added on the last minute as well to avoid the vegetable being overcooked.

Tips: if you want your egg to have soft yolk and thoroughly cooked white, boil it for about 7 minutes.

I finished all the soup, Haze was pleased with the product too
I finished all the soup, Haze was pleased with the product too

The result was as good as I had hoped. The soup really does have a strong prawn aroma to it, and the chili paste sufficient while not overpowering, I actually finished the soup too.

In a way, I felt that the MyKuali instant Hokkien Prawn Mee is more friendly to the stomach and a product that can be eaten more often, especially if you don’t have as strong a stomach to defend against the chilli onslaught that is the MyKuali Penang White Curry Mee.

The most famous instant noodle in town, MyKuali Penang White Curry Mee, has been widely praised as one of the bests. Authentic Penang flavor with that aromatic sambal paste right in your kitchen within a few minutes, it’s about as good as it gets, or is it?

the ingredients, with Penang White Curry mee
the ingredients, with Penang White Curry mee

When it comes to cooking, I always like to experiment. So when I started to get a little bored with the standard way of cooking the MyKuali White Curry Mee, I improvised, and came up with this fried MyKuali Penang White Curry mee. The result turned out to be pretty good!

Here’s the recipe.

first, fry some chopped garlic and perhaps onion or shallots too
first, fry some chopped garlic and perhaps onion or shallots too

Ingredients (for 2): 

  • 2 packs standard MyKuali Penang White Curry Mee
  • 1-2 bulb garlic and some shallots or onion, skinned and sliced
  • 3-4 tablespoon cooking oil
  • 2 eggs
  • 8 crab sticks (or otherseafood of your choice)

use some hot water to stir the accompanying chilli paste and santan
use some hot water to stir the accompanying chilli paste and santan

Cooking instructions:

  • heat up cooking oil and fry garlic to golden brown, remove and put aside
  • fry shallot/onion to golden brown, remove and put aside
  • at the same time, boil the noodle for 3 minutes
  • use 2 tablespoon hot water (from boiling noodle) and mix up the seasoning and sambal from MyKuali packets
  • fry crabstick/seafood, remove and put aside
  • when noodle is done, remove from pot and start frying in the pan with oil
  • add the premixed seasoning (I only use about 70%)
  • add eggs and continue to fry till eggs are cooked
  • served with the fried garlic, shallots, and crab sticks

boil the noodle first before frying with "rempah" and egg
boil the noodle first before frying with “rempah” and egg

Yeap, this does take quite a bit more effort than your usual 3 minute work for coming up with a bowl of instant noodle, but unlike Indomie or Maggie goreng, you can’t get this at your friendly local Mamak restaurant, and dare I say, it tastes a whole lot more awesome as well.

Try it and let me know if you like it!

Fried MyKuali Penang White Curry Mee with Crab Sticks
Fried MyKuali Penang White Curry Mee with Crab Sticks

For more simple recipes, check out my Cooking section.

My latest adventure into instant noodle brought me to the new offerings from Mamee Chef, with three flavors of instant noodle that promises higher quality noodle that’s dried and compressed from higher quality ingredients.

There are three different flavors to choose from – Thai Tom Yam, Spicy Chicken Shiitake, and Curry Laksa.

For brunch over the weekends, I tried the Thai Tom Yam flavor.

Mamee Chef comes in 3 different flavors
Mamee Chef comes in 3 different flavors

Instant noodle is often synonymous with quick eating with very little flair, but that doesn’t mean it must necessarily be the case. When having a few extra minutes, I like to spice it up and upgrade my instant noodle.

First, lets look at the Mamee Chef Thai Tom Yam instant noodle, it comes with three small packets of seasonings – tomyam paste, the seasoning powder, and dehydrated shrimps + vegetable. The noodle itself is packed in a round shape, which is super convenient when it comes to fitting inside the pot (who started making them in squares anyway?)

now lets upgrade this Mamee Chef perisa Thai tomyam
now lets upgrade this Mamee Chef perisa Thai tomyam

I like the fact that there’s already seafood that comes in the packet, but since I had some time on hand, I decided to upgrade my Mamee Chef Tom Yam to give it an even bigger kick.

Ingredients:

  • Mamee Chef Thai Tom Yam
  • lime
  • laksa leave
  • shrimps
  • lala
  • kantan flower

the result looks pretty good kan?
the result looks pretty good kan?

Cooking Instructions:

  • boil 400 ml water
  • add noodle
  • add seafood (peel prawns but leave the head and tail)
  • add seasoning
  • let boil for 3 minutes
  • add laksa leave
  • sprinkle the chopped kantan flower
  • optionally, squeeze half a lime

super upgraded instant noodle, om nom nom
super upgraded instant noodle, om nom nom

The result is a brunch fitting for the weekends. I find that the noodle really does rather good, with a good “springy” feel to it. Seasoning wise it isn’t overly strong, but has the essential tomyam flavor to it. Will try the other two Mamee Chef flavors soon!