Savory Char Hor Fun

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.


Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side


Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.



Technorati Tags: recipe, chinese food, char hor fun, hawker

Spicy Baked Ginger Chicken

Firstly I would like to apologize for the lack of updates as I was busy with my other blog projects in my attempt to earn money online which has been quite interesting. I've also not been cooking much lately with my better-half travelling overseas to participate in exhibitions but I did managed to whip up a snack yesterday for some friends who came over my place for a mahjong session.

This Spicy Baked Ginger Chicken recipe is for me a Malaysian version of Buffalo Wings but in this instance I used a whole chicken instead of just wings although you can just use wings if you prefer them. The secret to this recipe is not to be stingy with the sauce during baking but be wary not to make it too wet cause I find it tastier by having it slightly more on the dry side.

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil


Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.



Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Tangy Garlic Chutney

A quick delicious chutney to go with Biryani Rice or indian snacks.

Ingredients
5 Garlic ClovesGarlic Cloves

1 medium TomatoTomato

5 Red ChiliesRed Chilies

Salt to taste
Oil


Directions
1] Fry the 1st 3 ingredients in little oil.
2] Add salt and grind into a smooth paste.
3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.
4] Serve hot or cold.



Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Penang Char Koay Teow

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste


Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.



Technorati Tags: recipe, chinese food, char koay teow

Vegetarian Potato Curry

Today's featured recipe is vegetarian Potato Curry which I made to accompany some frozen roti canai my swedish uncle bought during his visit during CNY. I didn't want to waste it cause it has been sitting in the freezer for quite some time. This dish is very rich in flavor and can also be served with rice. I actually wanted to add Jalepeno Peppers in as an experiment cause I think the spicy and sour taste will enhance the dish but unfortunately I couldn't get my hands on any. Anyways here is the recipe I ended up using:

Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil


Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.



Technorati Tags: recipe, indian food, vegetarian, potato curry

Carrot Cake for My Birthday

I just turned 32 on the 27th Feb and celebrated with my relatives at my auntie's house. I have to admit it is quite a rare occasion to spend my birthday not being with my friends for dinner but it was a refreshing change. My aunt baked for me a grand Carrot Cake apparently her specialty which she has been proclaiming during the CNY holidays.

Although I am not a carrot kinda guy although under the chinese zodiac I'm a rabbit but I must admit this taste heavenly perhaps due to the sweet raisins. I really appreciate the effort it must have taken her to bake this and since I have not baked much myself, I believe it must have taken a lot of work. So I quickly ask her for the recipe so I can share it with all of you this recipe and in part acknowledging just how darn old I am. Cheerio!

Ingredients
1 cup Vegetable Oil
1 tbsp Baking Soda
1 cup Sugar
1 ts Salt
1 cup Brown Sugar
1 tsp Baking Powder
1 tsp Vanilla
2 tsp CinnamonCinnamon

4 EggsEggs

3 cups CarrotsCarrots
- shredded
2 cups Flour
1/4 cup RaisinsRaisins

1 cup WalnutsWalnuts
- chopped
1/3 cup Dry milk


Directions
1. In large bowl, blend oil and both sugars until well mixed. Add vanilla.
2. Beat in eggs, one at a time, blending well after each addition.
3. Stir together dry ingredients and add to egg mixture until well blended.
4. Stir in walnuts, raisins and carrots.
5. Pour batter into well greased and floured 10 inch tube pan or fluted pan.
6. Bake at 350f for 50-60 minutes.
7. Cool in pan, then top with powdered sugar or frosting of your choice.
8. Serve immediately or refrigerate especially if frosting is added.



Technorati Tags: recipe, international food, carrot cake, dessert, baking