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Tag Archives: Malaysian

Vermicelli with BBQ Pork and Mushroom

Tonight’s dinner was one of those ‘use whatever you have’ dishes. Hubby wanted noodles for dinner and I had half a packet of dried brown rice vermicelli (‘mei fun’ in Cantonese) in the pantry. Rice vermicelli is usually fried with meat (pork), shrimps and greens. I had some BBQ pork in the freezer, dried mushroom and some baby bok choy so it’s perfect.

Fried rice vermicelli is a simple dish but involves several steps: soaking the dried vermicelli, frying an omelette and cutting it to shreds, and frying the vegetable and meat separately. It is not an easy dish to make as you can either undersoak or undercook the vermicelli resulting in hard, indigestible noodles, or oversoak or overcook the noodles resulting in a sloppy, gloppy dish! The first time I fried vermicelli, I had noodles everywhere, it was a mess! But you do get better at it over time. :)

(Forgive the rather poor pictures. I took these photos with a camera phone! I’m still waiting for my computer to arrive.)

Fried Rice Vermicelli with BBQ Pork and Mushroom

Ingredients
200g shredded BBQ pork (you can also use 100g shredded pork and 100g shrimps)
3 dried Chinese mushrooms
2 eggs
200g baby bok choy
250g rice vermicelli (I used brown rice vermicelli)
1 small shallot, sliced (or 1 stalk green onion)
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp BBQ pork drippings/juice (ask from the BBQ pork butcher, the meat is usually in a pan with the juices).

1. Soak dried vermicelli in lukewarm water for 10 minutes or until softened. Pour into a colander and drain well. (If using pork, season with a little soy sauce, cornstarch and pepper.) Rinse mushrooms and soak in hot water till softened. Retain the water and slice mushrooms thinly, set aside. Beat eggs in a bowl and fry in a non-stick pan into an omelette. Cut into shreds and set aside. Combine the BBQ pork drippings and the light soy sauce to make one and a half cup of seasoning. (Or use 1-2 tbsps of oyster sauce if you do not have the drippings.)

2. Wash and cut bok choy into section. Fry with 1 tbsp of oil till softened. Remove from pan and set aside. Fry BBQ pork till fragrant and heated through, remove. If using raw pork and shrimps, fry till cooked and remove. Fry mushrooms and shallot till fragrant. Drizzle over the dark soy sauce, mix, then add in the seasoning. Bring to a boil. Bring heat to medium.

3. Add in the rice vermicelli and toss well. Add the bok choy and cover for 1 minute. Remove the cover and toss to combine all the ingredients and to make sure the noodles is evenly covered with the seasoning. Toss until the the vermicelli is fairly dry. Add in the pork and toss again to combine. Taste and add more light soy sauce if needed. Dish out and scatter the shredded omelette on top. Enjoy!

 
12 Comments

Posted by on July 29, 2011 in Cooking, Food

 

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Homestyle Char Koay Teow (Fried Rice Noodles)

Char Koay Teow, one of our beloved hawker food back in Malaysia. Flat rice noodles fried in a hot wok with shrimp, eggs, bean sprouts and Chinese chives. It’s oily but so delicious! It could be eaten for breakfast (like in the picture below), lunch or dinner!

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Anyway, back to reality here in Canada, we could only find this dish in restaurants that sell Malaysian food. The taste could be pretty authentic if you’re lucky but it’s expensive. I might as well make it at home and fortunately, it’s quite easy. Ready the ingredients as shown below and have a wok on hand.

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Have the oil in the wok hot and put in a generous amount of chopped garlic. That’s the secret ingredient to char koay teow – the garlic. And the chives. Add in the shrimps and fish cake and stir-fry quickly till the shrimps are opaque. Put in the bean sprouts, and a sprinkling of water if the wok is too dry, and give them a quick toss to cook. You want the bean sprouts to be still crunchy. Push all the ingredients to the side of the wok and put in the noodles. Pour a tablespoon of light soy sauce, a teaspoon of thick (dark) soy sauce, some salt and pepper, and another sprinkle of water. Quickly toss the noodles to combine. Push everything to the sides again. Now the fun part – crack the egg into the middle of the wok. Cover the egg with the noodles and leave it! Stand back from the wok and just let the egg cook under the noodles. How long to leave the egg depends on the heat of the wok. You want to let the egg cook enough so that when you toss the noodles, you’ll see big pieces of eggs, not tiny bits clinging to the noodles. You don’t want hard pieces of eggs either. After about 30 seconds, or when the yolk is almost cooked, break up the egg and toss the noodles. Throw in the chives and toss to combine all the ingredients. Do not overcook the noodles or they’ll be too soft. Turn off the heat. Scoop up the noodles and deposit into a plate. You should have something like this:

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I still can’t get the exact taste as the char koay teow in Malaysia and it’s mainly because of the seasoning – the soy sauces I use here are different. I couldn’t get the same noodles too, the rice noodles here are thinner. And I don’t have the traditional wok that contains heat so well that the food cooks faster and better. Oh well, it’s good enough. ;-)

 
6 Comments

Posted by on June 15, 2011 in Cooking, Food

 

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Stir-Fried Pork in Black Bean Sauce

I received a very nice belated birthday present from RC this weekend – The Williams-Sonoma Cookbook. It is a beautiful book with more than 370 recipes. I love that there is a picture for every recipe and each page has, in the sidebar, a tip or a fact about one of the ingredients in that recipe. This gift came in perfect timing as I’ve lost all enthusiasm for cooking after a long holiday in Malaysia where good food was everywhere and easily obtainable!

My inaugural recipe from this book was Stir-fried Pork in Black Bean Sauce. It’s a Chinese recipe and it’s ironical that I’m learning to cook this dish from a Western cookbook. ;-) It’s not so much the seasoning to use but the steps in cooking the dish that I need to learn. This is a tasty dish, thanks to the fermented black beans. I didn’t care much for the taste of the pork (gamey) and I’ll make this dish with chicken next time.

Stir-Fried Pork in Black Bean Sauce
(Adapted from The Williams-Sonoma Cookbook)
Makes 4 – 6 servings

3/4 lb (375g) pork tenderloin
1/2 tsp baking soda
1 tsp plus 1/4 tsp sugar
Salt and freshly ground white pepper
1 1/2 tbsp fermented black beans, well rinsed
1 tbsp oyster sauce (use less if your oyster sauce is very salty)
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp cornstarch
2 tbsp sunflower oil
2 cloves garlic, sliced thinly
2 slices fresh ginger
1 small yellow onion, diced
1 each small green and red bell pepper, cut into cubes
1 tbsp Chinese rice wine
3 cups steamed white rice

Cut the pork into bite-size cubes. In a bowl, combine the pork, baking soda, 1/4 tsp sugar, 1/4 tsp salt, 1/8 tsp white pepper, and 2 tbsp water and mix well. Cover and marinate in the refrigerator for at least 1 hour or up to 3 hours.

To make the sauce, stir together the black beans, oyster sauce, soy sauce, sesame oil, 1 tsp sugar, cornstarch, 1/8 tsp white pepper, and 1/4 cup water in a bowl. Set aside.

In a wok or large saute pan over high heat, heat 1 tbsp oil until almost smoking. Add the garlic and ginger and fry till fragrant, about 5 seconds. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the pan bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.

Remove the pork cubes from the marinade and place on paper towels to drain. Return the pan to high heat and add 1 tbsp oil when the pan is very hot. When the oil is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Return the cooked vegetables, add the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.

Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs (optional), and serve with the rice.

 
3 Comments

Posted by on May 30, 2011 in Cooking, Food

 

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Malaysian Chicken Curry

Chicken curry ranks right up there when you’re talking about popular Malaysian cuisine. In almost every potluck or party, chicken curry, with or without potatoes, will be there. It’s a time-consuming dish to make if you’re making it from scratch. There are spices to pound or grind before cooking them till the spices turn into a fragrant paste. The paste is the all-important base of the curry. Needless to say, I’ve never attempted to make it from scratch. Nowadays, we have the convenience of packaged curry paste. However, Malaysian curry paste wasn’t available in supermarkets here till a few years ago. I’m very glad T & T brings in Tean’s Chicken Curry Paste. It’s delicious and authentic, no more missing chicken curry from home! I add in lemon grass and curry leaves for extra flavour.

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Malaysian Chicken Curry with Potatoes

1.5 kg chicken meat, cut into bite-sized pieces (bone-in, skinless pieces)
3 tablespoons curry powder
2 tablespoons kosher salt**
1 packet curry chicken paste (200g)
2 medium potatoes, cut into big chunks
1 red onion, cut into thick wedges
2 stalks lemon grass, bruised
A few sprigs of curry leaves
500ml water
200 – 300ml coconut milk, use more or less depending on how creamy you like your curry (I used Aroy-D canned coconut milk)

1. Marinade the chicken with the curry powder and salt for at least an hour.

2. Heat some oil in a Dutch oven or a wok and stir-fry the curry paste and potatoes for 5 minutes.

3. Add in the marinated chicken and cook till the chicken is cooked on the outside. This is to seal in the chicken juices.

 

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4.Add in the onions, lemon grass, curry leaves and water. The water should just cover the chicken and potatoes.

5. Bring to a boil, cover, reduce the heat and simmer for 25 to 30 minutes until the chicken is cooked through and the potatoes are tender.

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6. Add in the coconut milk and simmer for another 10 minutes. The coconut milk is added only at the end as the flavour of the coconut milk will be cooked away if added too early. Taste and season with salt if necessary.

7. Serve with white rice or roti paratha (flat bread).

** The salt can be omitted if you want to reduce the salt content in this dish.

 

 
6 Comments

Posted by on March 27, 2011 in Cooking, Food

 

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Stir-fried Shrimp in Oyster Sauce and Green Onions

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My family loves shrimps and I usually cook a sweet and sour version of it. Kitchen Flavours has an oyster sauce version on her blog and I gave it a try the other night. Her recipe uses 600gm of shrimps (or prawns) but I had less so I adapted the recipe and reduced the ingredients.

This is another tasty dish. The green onions are a good addition. Use a big bunch for more flavour and colour.

Stir-Fried Shrimp with Oyster Sauce and Green Onions

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400 grams large shrimps, trimmed and deveined
A bunch of green onions
1 tablespoon oyster sauce
pinch of white pepper powder
pinch of salt
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 – 2 tablespoons water
1 tablespoon Chinese cooking wine
about 3 tablespoons cooking oil

Visit Kitchen Flavour’s blog for the cooking instructions.

 
6 Comments

Posted by on March 11, 2011 in Cooking, Food

 

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