Tag / recipe
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.
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!
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.
A few weeks ago my colleague Joyceanne came out of nowhere and told me she was going to give me some live crab and if I was going to be able to bring them home on my motorcycle. Well, since you don’t get opportunities like this very often, with the help of her friend Kaiqi, who actually supplied the crabs all the way from Johor, we loaded 3 live mud crabs into my backpack. Thank you Joyce & Kaiqi!
The crustaceans took a ride of their lifetime, and arrived safe and sound at home just in time for Haze and I to decide that butter crab is in the menu of the night.
first, you have to do the dirty job by killing the crabs
For the muslims who may not want to consume mud crab, flower crab can be used in replacement with this cooking method as well.
Here’s the pretty simple recipe we found online for butter crab, originally shared on Rasa Malaysia.
The ingredients to serve 2-3 person:
- 3 live mud crabs (or flower crabs)
- 1 stick of butter
- 1/2 cup of evaporated milk
- 1 teaspoon cornstarch as thickening agent
- 6-12 chili padi
- 2-3 stalks of curry leaves
- 1 teaspoon of sugar
- 1/2 teaspoon of salt (to taste)
melt butter, add chilli padi and curry leave before the crabs
The trickiest part of this recipe turned out to be .. killing the crab!
For those of you who has a heart made of steel, just go ahead and rip apart the crab’s shell alive and that’ll do the trick. We ended up using a chopstick and drove into the belly of the crabs, which also effectively killed the crab after about 10-15 minutes.
add evaporated milk and simmer for about 5 minutes
Anyway, here’s the cooking instructions:
- clean and kill the crabs, then cut in halves and remove gills after removing shells, use pestle to pre-crack the crab claws for easier consumption
- heat up wok with medium heat and melt butter
- add chilli padi and curry leaves
- when aroma is released, add crab and stir until the shells turn red
- add evaporated milk and cover to simmer for about 5 minutes
- add cornstarch (pre-mixed with water) and stir for a minute to thicken sauce before serving
here it is, creamy butter crab, goes well with some fried buns
And here you go, the butter crab turned out rather delicious. You can enjoy this dish with some fried buns or with rice/noodle, or basically anything.
Now you know what to do with live crabs! Check out other recipes by yours truly by clicking on the KY Cooks category.
A couple weekends ago I had an epiphany. I had garupa fish fillet in the fridge, and a pack of curry powder, so why not put them together and see what happens, right?
Ladies and gentlemen, I present to you – fried fish fillet with curry powder.
cover the fish with a layer of curry powder before frying
This dish is so easy to make you could do it in kemahiran hidup and not mess it up.
- fish fillet (any type of fish)
- curry powder
- cooking oil for frying
- 1 bulb of garlic
- petai (optional)
some garlic and petai for garnish
- apply salt and curry powder to fish fillet (must be dry)
- fry fish in medium heat for 7-10 mins each side depending on thickness
- separately, fry chopped garlic to golden brown
- fry petai for 2 mintues
- serve while hot!
fried curry fish fillet with petai and garlic
So there you go, a simple recipe anyone can try. Fried curry fish fillet with petai. For more simple home-cook recipes, check the KY cooks section.