Prior to moving to Shah Alam (closer to Klang), I was under the impression that Klang has great bak kut teh, some excellent seafood, and that’s about it.
Little did I know Klang actually does offer some unique hawker fare, some of which aren’t found anywhere else. My favorite is the Klang style “Red Wine Mee Suah“. A quotation mark is warranted cos the wine is actually “yellow wine” if you can read in Chinese.. but for some reasons the dish is called red wine mee suah instead.
mee suah, minced pork, “yellow” wine, ginger, flour
Not to be confused with fuchow red wine mee suah that uses red yeast rice wine (红槽) and chicken, the Klang style uses another type of Chinese rice wine that’s often called “yellow wine” (黃酒), which carries a much higher alcohol content, in the case of my version – 28%.
I couldn’t find a recipe for this dish online, so the next best thing is to just to “reverse engineer” it, so here’s my version that I thought turned out pretty well. Enjoy!
1-2 inches of ginger (old is better)
minced meat – enough to make 4-5 meat balls per bowl
Chinese “yellow” wine (same as those used to make yellow wine chicken), roughly 28% alcohol content
soup stock, or water + chicken cube
poached or sous vide onsen egg (optional)
some cooking oil
salt & pepper
Klang style red wine (or yellow wine?) mee suah
cut ginger into thin slices & fry them until crispy, set aside
mix cornstarch, salt & pepper to minced meat & make into balls
boil soup stock & cook meatballs for 2 minutes
add meesuah for 30-45 seconds
remove from pot & put in bowl
add 2 caps of rice wine to each serving
add fried ginger & eggs to finish up the dish
If you don’t eat pork, other meat substitute can be used as well. Enjoy!
Well well well, here we are in another Covid 19 additional lock down measures, which for many of us, means more working from home, and best of all, cooking from home. So, allow me to share this simple recipe of stir fry long bean with dried shrimp and cilipadi, a dish that has a bit of kick, and perhaps satisfy some of the necessary nutrient requirements for your body.
a bunch of long bean, cut to 2 inches chunks
6-12 cilipadi, chopped
2-3 tablespoon of dried shrimp, chopped finely, or mashed if you have pastel n mortar
3-4 bulb garlic, choppeed
1 tablespoon fish sauce, or alternatively, a pinch of salt
1-2 tablespoon cooking oil
heat up cooking oil, start frying cilipadi, dried shrimp, and garlic till fragrant
add long bean, fry until appropriate doneness (2-3 minutes at most)
shake some fish sauce in the last 30 seconds or so
serve while hot!
You can always use a less potent type of chili, or skip it altogether if you can’t handle hotness, which.. is a shame, really.
To be frank, I never did grow up with pork belly with salted fish dish, I supposed it was a dish that wasn’t particularly popular up north in Penang where I grew up, that or my family was not privy to the greatness of this combination during that time.
Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?
So here is my roast chicken with Angel Sriracha hot chili sauce recipe.
Angel Sriracha hot chili sauce, chicken, and other ingredients
4-5 tablespoon of Angel Sriracha hot chili sauce
3 tablespoon equal portion of brown sugar
2 chicken quarter (leg part)
1 bulb of garlic (dice)
2 red onion
100 gram shiitake mushroom (optional)
2-3 tablespoon of butter
1 sweet potato
1 slice of pumpkin
salt & pepper
brown the chicken with butter on a hot frying pan
Cooking instructions (side):
cut the root vegetables into cubes and put in baking pan
add olive oil, salt, and pepper
heat up oven to 200 Celsius and bake for 35 mins
It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.
mix sriracha hot chili sauce with brown sugar to apply on chicken
Cooking instructions (main dish):
heat up frying pan with butter
pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
next, fry garlic, onion, capsicum, and mushroom
arrange everything in the oven pan
mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
place everything in oven for 18-20 minutes at 200 Celsius
roast chicken with sriracha hot chili sauce & sides
Mix all up in a plate and serve!
I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.
You can always modify the side dishes a little to suit your need for this dish, give it a try!