Category / Rice and Noodle
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.
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
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
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
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
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 😀
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!
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 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
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
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 eggs
- 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
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
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
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
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.