Note to self: never bet on football again!

I bet against Spain in Euro 2008 and ended up owing a home-cooked meal to Eiling, stupid Germany squad, hmph! Anyway, to keep to the promise, I went to Isetan last week and spent too much money on a Tefal frying pan to prepare one of my favorite traditional dishes specialized by my mom: fried mee hun with stewed pork.

fried mee hun with stewed pork and prawn
tools, material, preparation, fruit of labor

On the day itself, I called up mom to recap the recipe since this was something I’ve never attempted before. According to her, the ingredients as are as follow:

  • a clove of garlic
  • some shallots
  • mee hun for 3-4 pax
  • a can of stewed pork
  • a carrot
  • cabbage
  • some prawns
  • dark soya sauce, light soya sauce, sugar and salt

Not overly complicated, she also mentioned I should remove excess lard and oil from the canned stewed meat. Lets just say I am one who does not like to follow recipes verbatim.

fried mee hun with stewed pork and prawn
shallots and garlic go first

Now, this is slightly more complicated than the angel hair pasta with scallop that I made, but I’m sure with a little bit of practice and a few meals of mee hun to your pet dog, you will be able do it too. Here goes:

  • soak mee hun in water for 30 mins to an hour
  • prepare mixture of 2 sp soya sauce, 2 sp dark soya sauce, some salt, and some sugar with water
  • fry chopped garlic and shallots until fragrant
  • add prawn and cook till they start to turn red
  • add mee hun, the sauce from 2nd step, stir
  • add canned stewed pork, stir, add some water if your pan gets too dry
  • add cabbage and carrot, stir till they are cooked
  • slightly overpriced but awesome mee hun is ready!

fried mee hun with stewed pork and prawn
can’t you smell it from here?

Believe it or not, the mee hun actually turned out better than expected. In fact, it was as good as mom’s! Eiling, Rachel, and I all finished our huge servings rather quickly and was very satisfied. The mixture of pork, prawn, and vegetable worked beautifully, and the hint of lard in that mee hun, *slurps*, you just have to try it.

Total cost of the meal was close to RM 30 for 3 person, but that includes a one time purchase of dark soya sauce. The canned pork was close to RM 10 but well worth it. Eiling brought a bottle of wine to commemorate the occasion too (that, or she’s just an alcoholic) It was a splendid dinner.

fried mee hun with stewed pork and prawn
a bottle of red wine to go with the awesome dish

Take home chef signing off!

KY cooks – Fried mee hun with stewed pork and prawn
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45 thoughts on “KY cooks – Fried mee hun with stewed pork and prawn

  • September 3, 2008 at 3:26 pm
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    oh you forgot to mention your RM239 wok! I’m not an alcoholic la! But nice meehun. Yummy. when can we eat that again so you can use the soya sauce again?!!

    Reply
  • September 3, 2008 at 3:29 pm
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    Masak more then ajak ramai-ramai makan ma…

    Reply
  • September 3, 2008 at 3:43 pm
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    wah…the prawns!!! is it hard to cook meehoon, for a real good one? i have seen my mom cooking it, it seems simple but it looks complicated to master the skill.

    Reply
  • September 3, 2008 at 3:49 pm
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    when r u teaching us how to steam koi fish?

    Reply
  • September 3, 2008 at 4:06 pm
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    when r u teaching us how to cook koi fish asam laksa?

    Reply
  • September 3, 2008 at 4:12 pm
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    eiling,
    Shhhh, hehehe. Bring more wine, we can do it again! πŸ˜›

    Nigel,
    You’re already 3 person.. :X

    xin,
    ahh, it’s not overly complicated at all. πŸ™‚

    saikua,
    shut up. πŸ˜›

    sotong,
    shut up. πŸ˜›

    Reply
  • September 3, 2008 at 4:12 pm
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    Red wine with fried mee hun. Such a new combination. I only tried Red Wine with Durian Cheesecake before.

    Reply
  • September 3, 2008 at 5:04 pm
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    oooooo…..i’m hungry already…

    Never ajak me to makan oso wan?? :'(

    Reply
  • September 3, 2008 at 5:30 pm
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    The prawns look big enough that they can kill me …

    Reply
  • September 3, 2008 at 5:37 pm
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    Simon Seow,
    Best!

    JunJun-Riko,
    Eat! πŸ˜€

    racoon,
    oooOo must use the unsuspecting friends as guinea pigs. πŸ˜›

    foxtrotecho,
    Hahhaa, you seafood allergic noob!

    Reply
  • September 3, 2008 at 7:01 pm
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    ROAR can I have both food and red wine?

    Reply
  • September 3, 2008 at 7:14 pm
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    take home chef?
    GIRLS OUT THERE! KY is for take away to cook for you!

    nah.. advert for you already.. where is my meal??
    -___-

    Reply
  • September 3, 2008 at 7:37 pm
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    awesome . . . .sint easy to cook a delish beehoon bro , , , . . .gue salute lu ..

    Reply
  • September 3, 2008 at 9:14 pm
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    KY can! Bought a RM239 wok to cook a fried bee hun. Sure taste good laa…

    Reply
  • September 3, 2008 at 9:44 pm
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    OMG RM239 for a wok!!! Eh, takkan la nak masak beehoon then only go and buy wok? I’m sure you have some old wok at home? I like those ol skool iron ones best πŸ™‚

    Reply
  • September 3, 2008 at 9:49 pm
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    No prob. I can bring more wine. Am i the unsuspecting friends and guinea pig?!! Hmmph..

    Reply
  • September 3, 2008 at 11:34 pm
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    eh..i want insect delicacies this coming Xmas wtf πŸ˜›

    Reply
  • September 3, 2008 at 11:35 pm
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    BLue,
    Wait… wait… πŸ˜›

    tom,
    You advert not working! No ROI! πŸ˜›

    foodcrazee,
    Thanks thanks. πŸ˜€

    annant,
    Thanks. πŸ˜€

    Mark,
    Hahhahaa, that’s a long term investment ok.

    whimsicaljottings,
    Er.. my old wok rusted due to inactivity.. :/

    eiling,
    I didn’t say that. πŸ˜›

    Reply
  • September 4, 2008 at 8:38 am
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    Simple and nice mee hun, a dish to savour time and again. πŸ™‚

    Reply
  • September 4, 2008 at 12:27 pm
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    Ah ha, Mee hoon, that’s my favourite foods.

    Reply
  • September 4, 2008 at 12:30 pm
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    red wine with meehoon…. thats something new.

    Reply
  • September 4, 2008 at 12:50 pm
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    Wow… looks really nice. I want to eat too… you cook for us la, so that you can use your RM239 wok again!

    Reply
  • September 4, 2008 at 2:15 pm
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    cc,
    Undoubtedly. πŸ˜€

    atrica,
    Make it happen! πŸ˜€

    molly,
    Wouldn’t be too tough to please you then would it? hehe

    aeroplane1234,
    Hahaha yes.

    Irenelim,
    Come. lol

    Reply
  • September 4, 2008 at 3:31 pm
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    gosh that was an expensive bee hun indeed hehehe now you have to cook more often to justify your buy :p

    Reply
  • September 4, 2008 at 3:57 pm
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    You purposely bought a Tefal pan to cook??? Well, i guess with the new frying pan, more home cooking from you. I can imagine how sinfully lardy was the tasty. yum yum..

    Reply
  • September 4, 2008 at 4:08 pm
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    Man who can cook is sexy~~

    Reply
  • September 4, 2008 at 4:27 pm
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    Just prawns and only prawns and its associated family.

    Not all seafood. I can whack crabs remember ? But not as much as Kim though. I think these days, Kim can out eat me already. = (

    As they would say, Kim takes the cake. And she ate it too. ^_^

    Reply
  • September 4, 2008 at 4:38 pm
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    David,
    Do it! πŸ˜›

    babe_kl,
    Hahhaa, long term long term! πŸ˜€

    Precious Pea,
    But it’s nice. :X

    mimid3vils,
    oOO thanks for the vote of confidence. πŸ˜€

    foxtrotecho,
    Ya and no lobster too right? Still tragic! I agree with the statement about Kim. :/

    Reply
  • September 4, 2008 at 5:53 pm
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    so are you going to prepare fried mee hun with insect this xmas? hehehe…

    Reply
  • September 4, 2008 at 11:08 pm
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    itu bawang ada besar sikit

    Reply
  • September 5, 2008 at 12:19 am
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    howzan,
    Hahaha, a lot of work ok! πŸ˜›

    Lorna,
    Shallots maa, bukan bawang. πŸ˜€

    Reply
  • September 5, 2008 at 8:57 am
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    Yatz,
    I think when you were typing as I was replying! πŸ˜€

    Reply
  • September 5, 2008 at 1:04 pm
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    hmmm…. i didnt know that this is a real dish. my parents lurrrvvee it. they use the canned pork also but sometimes they pack it from mixed rice shop, keep it over night in the fridge so that the lard/oil would harden(easier to remove). too bad, i dont like this dish at all. dont really like the taste and i always find myself chewing on bones cuz for some reason, the bones are most of times crushed and become un-noticeable.

    Reply
  • September 7, 2008 at 2:07 pm
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    I’m just so lucky! =) I’m not complaining… hahaha… up at cloud nine!woohoo! now, have to fly down n do assignment! =(

    Reply
  • September 7, 2008 at 3:17 pm
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    Looks good! Not often that one can find a guy that can cook well and you΄re an exception. They say, man that cooks are sexy. Haha.

    Reply
  • September 7, 2008 at 5:16 pm
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    last time we used to have this potluck in CSC every once awhile and mum always make this…. and its always one of the more popular dishes…
    which reminds me of another of her specialties… her SEAFOOD PORRIDGE!!.. which she always prepare for “cheng beng”… ingat? maybe u should giv that a try too πŸ˜‰

    Reply
  • September 7, 2008 at 9:54 pm
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    Big Boys Oven,
    Haha you are the pro, you should invite me! πŸ˜›

    rachel,
    Well if the lard’s removed…. hehe

    Rachel,
    Best! πŸ˜€

    Lianne,
    Hehe, thanks for the vote of confidence!

    winsern,
    Wah I think seafood porridge is currently out of my league, ingredients won’t be easy to find lah. Plus, I haven’t been to “cheng beng” for a long time now. :/

    Reply

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