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Malaysian Food Blog, Travel, Diving & More

Category / Rice and Noodle

While we’ve been cooking more at the new house, I’ve been somewhat neglecting updates on writing about the food we’ve been cooking. Well, here’s one that I made several weeks back that should be easy for anyone who knows how to light the stove – a simple mushroom and prawn fried rice dish.

home cooked mushroom and prawn fried rice
home cooked mushroom and prawn fried rice

Ingredients:

  • 1.5 cups of rice (cooked & cooled)
  • 6-8 medium prawn, peeled
  • 2 eggs
  • half a yellow onion, chopped
  • a handful of mushroom, sliced
  • 3 tablespoon cooking oil
  • half a clove of garlic, chopped
  • 1 tablespoon dark soya sauce
  • 1/2 tablespoon soya sauce
  • salt & pepper to taste
  • chili & some basil (optional)

fry the ingredients one by one, and eggs last
fry the ingredients one by one, and eggs last

Cooking Instruction:

  • prepare all ingredients and place on the side
  • heat 2 tablespoon cooking oil and fry garlic and onion till it starts to fragrant
  • add mushroom, then prawns a minute later
  • add rice once prawns starts to cook, stir and add sauces
  • part the rice in the center, add the remaining 1 tablespoon oil, then add eggs
  • stir everything till egg is cooked
  • add greens on top and viola, you have a plate of awesome fried rice!

This is a complete meal in a dish, add sambal for extra kick.

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
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.

Ingredients:

  • 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
fry the greens first, then the pork

Cooking Instructions:

  • 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
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
fried mihun with canned stew pork, mom’s recipe

Happy cooking, and feel free to check out other recipes on this space too.

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
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
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
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

What is the very first meal you ever cooked all by yourself?

For me, as I’m sure with many others, it will undoubtedly be Maggi instant noodle. Bring a bowl of water to boil, add Maggi, add the flavoring pastes, and maybe an egg for good measure, and two minutes later, viola! You have a meal.

In fact, my very first bowl of self-cooked Maggi was when I was still in primary school and probably 8-9 year old (without my mom’s knowledge, of course).

my university days in US
my university days in US

After high school and a couple years in college locally, I went off to continue my studies in the States.

My very first university was at Bemidji, this frigid winter wonderland that had temperature as low as -40 Celsius and was so far away from the city that Maggi became our number one product among Malaysians and many other Asians alike.

To get a box of Maggi, we had to drive about 7 hours to Minneapolis, oh it was so precious. If you want any favors from your classmates, perhaps to take a look at their assignment for “reference”, you cook a pack of Maggi for them. Good times!

my favorite dishes at mamak - Maggi goreng
my favorite dishes at mamak – Maggi goreng

After a few years in the States where I continued to have Maggi in my kitchen cupboard pretty much at all time, I came back to KL.

This was a time when the whole generation of new workforce and college kids found themselves renting rooms in Klang Valley without a proper kitchen. So how do you solve that Maggi cravings?

The local mamak restaurants picked that needs right up and we now have Maggi goreng, Maggi soup and the likes offered at those eateries. I believe Malaysia is probably the only country you find instant noodle being served in restaurants, we love it, and we’re proud of it.

Maggi Royale Penang Seafood Curry
Maggi Royale Penang Seafood Curry

Throughout the years, Maggi continue to refine their product and introduced to the market different varieties, flavors, and packaging (cup noodle for example), with the latest being Maggi Royale Penang Seafood Curry and Maggi Royale Korean Spicy Braised Beef.

Maggi Royale is Maggi noodles premium range, made with higher quality ingredients and springy noodle made from real wheat.

spice things up with a small prawn :D
spice things up with a small prawn 😀

I tried their Maggi Royale Penang Seafood Curry that comes with real toasted belacan and seafood broth made from fresh prawns (added my own prawn for good measure too). Cooking instruction is something that we don’t really need to explain, and I find that using correct amount of water is key to making the broth thick and flavorful.

here's my Maggi Royale Penang Seafood Curry, with prawn!
here’s my Maggi Royale Penang Seafood Curry, with prawn!

The end result is a bowl of noodle that isn’t foreign to my taste buds, but also one that is markedly superior. It was a good start of the day to have this as breakfast. I like the broth that seemed to have a bit more character compared to their single sachet instant noodle (this one comes with 3).

Maggi Royale Korean Spicy Braised Beef flavor
Maggi Royale Korean Spicy Braised Beef flavor

Maggi Royale Korean Spicy Braised Beef is another product I have in my kitchen that I would be trying real soon. Made with thick, springy wheat noodle with meaty spicy broth and comes with real carrots, spring onions & chili garnish too. Soon!

For more information, check out Maggi Royale on the web.

Craving for Maggi (especially if you’re overseas!)? Well, tell us your story! What is your first memory with Maggi? Leave a comment below about your memory, and the 10 most interesting stories will win a Maggi Royale gift pack! Remember to leave your correct email address so that you could be contacted.

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.