Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

 

Hae Mee, Prawn Noodle, or Penang Hokkien Noodle

Ingredients

Soup Base
20 grams Dried Chilies. cut into smaller pieces, soaked with boiling water, and drained well
6 (about 120 grams) Shallots, peeled and chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belachan (shrimp paste)
4 Tbsp of Peanut Oil
500g Prawns Head and Shells
1.2 kg Chicken Legs and Carcass, blanched and drained
40 to 50 grams Rock Sugar
12 Cups of Water
Sea Salt to taste

Topping
400g Peeled Prawns
2 tsp Chili Powder
300 grams Blanched Water Spinach
250 grams Blanched Bean Sprouts
6 Hard-Boiled Eggs
Fried Shallots
300 grams Cooked Rice Vermicelli (Bee Hoon)

Sambal
16 Dried Chilies, cut into smaller pieces, soaked with boiling water, and drained well
4 Fresh Red Chilies, chopped
3 (60 grams) Shallots, peeled and chopped
½ tsp Roasted Belachan
3 Tbsp Peanut Oil
¼ tsp Sea Salt
2 tsp Sugar

Method:

For the soup base: Blend the chilies, shallots, garlic and belachan (shrimp paste).

Heat a stockpot, with about 3 Tbsp of the oil. Stir in the chili paste, and stir-fry on moderate heat until fragrant. Then mix in the prawn head and shells and turn up the heat to high. Once the prawn head and shells are coated with the chili paste, add in the chicken legs, carcass, and rock sugar. Continue to stir for another 5 minutes. Add the water and bring it to a boil. Lower the heat and simmer for about 45 minutes to an hour.

While, the prawn soup base is simmering, blend together the chilies, shallots, and belachan. Then heat up a small pan, add the peanut oil and cook the sambal until fragrant, season with sea salt and sugar.

In another pan over moderate heat, add about 1 tablespoon of oil, prawns and chili powder. Stir-fry briefly until the prawns are cooked.

When you have prepare the rest of the ingredients. Strain the soup base into a clean pot. Bring it to a boil again, season with sea salt and sugar, if necessary.

To serve the Hae Mee: Place a portion of rice vermicelli, water spinach, bean sprouts, prawns and egg in a bowl. Ladle the hot stock and sprinkle with deep fried shallots and served immediately.

 

http://www.seasaltwithfood.com/2013/02/hae-mee-prawn-noodle-or-penang-hokkien.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Seasaltwithfood+%28Seasaltwithfood%29

 

 

 

Penang Hokkian Mee/Prawn Mee

 

Ingredients
For the stock:500g spareribs (pai kuat) , 2.5-3 lt of water
Seasoning: salt ,rock sugar
500g fresh medium size of prawn, shelled

200g lean pork
Blanch:-
fresh yellow noodles
rice vermicelli
bean sprouts

water spinach(Kangkung)

hard-boiled eggs, shelled and cut half or quartered

Some shallot crisps
Sambal:-
2 tbsp chili paste (cili Boh) , i use homemade chili paste
Blend -1 onion, 6 shallots,3 cloves of garlic and 1" young ginger
Dried prawn, soaked and pounded
Belacan 1tsp

Steps:-
1. Heat oil in a wok, stir fry the prawn head and shells until change colour.
2. Put spareribs and water into a deep stockpot, bring to a boil , add in the prawn head and shells, simmer the stock for 1.5-2 hours, season with rock sugar and salt.
3. Halfway through, add lean pork and cooked through. Remove and slice the meat thinly, then set aside.
4. Heat oil in a wok, saute onion paste, add in chili paste, then add in dried prawn and belacan, saute till fragrant, season with sugar and salt, remove and set aside. In the same wok (use the remaining chili oil), stir fry the prawn, season with salt, and set aside.
5. Once stock done, strain the stock, add in the sambal paste.
6. To serve, place noodles into soup bowl, top up with main prawn stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, pork slices and shallot crisps

http://nasilemaklover.blogspot.sg/2009/09/penang-hokkian-meeprawn-mee-simply.html

 

 

 

Mee Hoon Kueh (Hand-pulled noodles) 麵粉粿

-dough ball before cook

-hand pull the dough


-drop noodle into soup base


-Tong Choy (preserved vegetables)

-Local ikan bilis (anchovy)

Mee Hoon Kueh (Hand-pulled noodles) 麵粉粿
*serve 6 pax
Dough
500g all purpose flour
200ml water
1 egg (lightly beaten)
1tsp salt

1. Mix flour, egg and salt in a large mixing bowl.
2. Slowly add in water and knead till soft dough, take about 5mins.
3. Shape the dough into ball, keep aside and cover with cling film & rest for 1 hour or more.

Ikan Bilis (Anchovy) Soup Base

100g ikan bilis (anchovy), washed and cleaned
2 litre water
1 and ½ tsp salt or to taste

1. Boil anchovy in water for 45mins, tasted with salt, set aside.

Ingredients

200g fresh shrimps, stir fried with chopped garlic, set aside

200g meat (pork or chicken), sliced and marinate with sesame oil, pepper and tapioca flour

For garnishing

100g ikan bilis (anchovy), fried till golden brown and crispy

15 shallots, finely sliced and fried till golden brown and crispy

Some leafy vegetables (bok choy, spinach, sayur manis, mustard green)

2 tbsp tong choy (preserved vegetables), optional

To cook a bowl per person:-
1. Pour a small bowl of soup base into a cooking pot.
2. Once soup is boiled, tear the dough ball into small and thin pieces and drop it into the boiling soup.
3. Repeat until the dough is completed.
4. Add in meat, shrimps, tong choy and vegetables.
5. Cook for 1min and serve in serving bowl.
6. Garnish with fried anchovies and fried shallots.
7. Serve hot and dip with chillies soy sauce for extra spicy flavours.


http://nasilemaklover.blogspot.sg/2010/06/mee-hoon-kueh-hand-pulled-noodles.html

Mee Hoon Kueh 面粉粿

Ingredients : Dough

• 500g all purpose flour，1tsp salt
• 200ml water
• 1 egg (lightly beaten)
• 1tbsp oil

Method:

• Mix flour, egg and salt in a large mixing bowl.
• Slowly add in water and knead to get a rough dough.
• add in oil and continue kneading till get a soft dough, take about 5mins.
• Shape the dough into ball, keep aside and cover with cling film & rest for 1 hour or more.

Soup Base:

• 100g ikan bilis (anchovy), 2tbsp soy bean, washed and cleaned。
• 1.5 litre water, 500ml meat soup (i used the stock which i boiled my meat balls)。
• salt & fish sauce to taste.

Method:

1. Boil anchovy and soy beans in water for 45mins, discard anchovy n soy beans.
2. Add the meat soup into the anchovy n soy bean stock.
3. tasted with salt n fish sauce, set aside.

Others Ingredients:

• 200g fresh shrimps, stir fried, set aside。
• 200g mince pork, marinated with light soy sauce, sesame oil, pepper and tapioca flour. Stir fried and add in some dark soy sauce, fried till well cook, set aside.
• 20 meat balls (prepared 1 day earlier and retain the water that cook the meat balls for stock purpose)
• 4 shitake mushroom, slice n fried till fragrant.

For Garnishing:

• 100g ikan bilis (anchovy), fried till golden brown and crispy.
• 15 shallots, finely sliced and fried till golden brown and crispy.
• Green vege such as bok choy.

To cook a bowl per person:-

1. Pour a small bowl of soup base (around 350ml) anf 4 meat balls into a cooking pot.
2. Once soup is boiled, turn to small fire. Tear the dough ball into small and thin pieces and drop it into the boiling soup.
3. Repeat until the dough is completed. Turn to big fire and cook for 1min and serve in serving bowl.
4. Add in mince pork, shrimps, mushrooms and green vegetables.
5. Garnish with fried anchovies and fried shallots.
6. Serve hot with cut chillies.

 

http://janechew.blogspot.sg/search/label/%E7%83%B9%E9%A5%AA%EF%BC%88cooking%29?updated-max=2010-07-26T18:20:00%2B08:00&max-results=20&start=37&by-date=false

 

 

 

Sweet Ginger Soup

Ingredients:
15g ginger （you may add more if you prefer stronger ginger taste)
Some brown sugar
300 to 400ml water

Method:
1. Cut ginger into slices and place them in a pot. Add water. Bring to boil.
2. Add some brown sugar for seasoning.
3. Consume while it's still warm.

Results:
Treats flu, heatiness and headaches, body ache and non-perspiration, cold and discomfort of the stomach.

Prevents vomiting; relieves rheumatism and profuse perspiration; relieves colds and pains.


Information from the book:

Functions:The active ingredient in ginger is terpenes and an oleoresin, which is called ginger oil. These active agents are responsible for its antiseptic qualities, lymph-cleansing, circulation-stimulating and mild constipation relief. Research has shown that ginger lowers blood cholesterol by reducing cholesterol absorption in the blood and liver. Reference and more Ginger goodness HERE.

Some other HOME REMEDIES article here.

Ginger also a main ingredients during Chinese confinement (after child birth), Chinese believed that ginger can warms up the body and expels wind from the body. Many of them would cook their dishes with ginger & sesame oil for the whole period of confinement (usually 30 days). There is so many types of ginger selling in the market. The Chinese will usually buy those "Bentong Ginger" a special type of ginger from Bentong, Pahang. The ginger is bigger, fleshy and have strong fragrant. Not sure if others from all over the world do have their own believes and way of cooking ginger. Hope that you too can share with us the goodness of ginger in your country. After knowing so much of goodness of ginger, we should start adding ginger in our daily cooking now and absorb the benefits of it.


 http://bits-of-taste.blogspot.sg/2009/07/sweet-ginger-soup.html

Cream of mushroom soup

Serve: 2-3

Ingredients:
200g (1 box) Swiss brown (see photo below)/ button mushrooms (chopped)
1 medium stalk of celery (diced)
1 medium white onion (diced)
1 tbsp plain flour (heapful)
30g butter
300ml chicken stock/ broth (or dilute 2 tbsp Maggi concentrated chicken stocks with water) – You can add another 50ml stock if you want a more diluted soup
100g pure cream (I use Bulla pure cream with 45% milk fat content)
Salt and black pepper to taste
Fresh chopped parley and sliced mushrooms for garnishing (optional)
 

Methods:

1. Melt butter in a cooking pot.
2. Lightly sauté onion under medium heat until soft and translucent.
3. Add in mushrooms and celery, and sauté until medium heat for 10-15 minutes, or until the liquid released by the mushrooms is fully evaporated.
4. Stir in flour and mix well with the ingredients.
5. Gradually stir in the chicken stock until the soup becomes thick. Bring to a boil.
6. Cover with lid and simmer for about 20 minutes. Stir occasionally to prevent the soup from sticking to the bottom.
7. After that, turn off the heat and let the soup cool a little. Then pour into a blender and blend in batches.
8. Pour the blended soup back into the pot.
9. Add in pure cream and reheat gently for another 3-4 minutes. Be careful not to over-boil it.
10. Season with salt and black pepper. Garnish with some chopped parsleys and sliced mushrooms. Serve with some garlic breads.

Tips:

1. Do not soak fresh mushrooms in water as they are very absorbent and will release too much liquid during cooking. Wipe off any dirt from the mushrooms with damp paper towels. If the mushrooms are really dirty, put them in a colander and rinse quickly under a running water. Pat dry with a paper towel.
2. Black pepper, preferably fresh grounded, is the key seasoning for this soup.
3. Mushroom stems are used in this soup.

http://food-4tots.com/2009/09/15/cream-of-mushroom-soup-2/2/
 

 

Ban Mian

Ingredients for pan meen:
1 kg plain flour
Some water (approx. 500 ml)
1 tsp salt
2 tbsps oil
1 egg

Stock:
600g anchovies/ ikan bilis
7-10 litres water
Some salt

Dressing:
Some small lime juice/ limau kasturi

Toppings:
600g pork (minced)
20 mushrooms (soaked, cut into strips)
Some choy sum (cut into sections)

Marinade:
2 tbsps oyster sauce
2 tbsps soy sauce
1 tsp white granulated sugar
1 tbsp dark soy sauce

Method:
1. To make pan meen: Place flour on a cleaned tabletop. Make a well in the centre, add in salt, oil and egg. Draw in water slowly and knead very lightly to form a dough. Do not overknead to prevent dough from becoming stringy.

2. Clingfilm no. (1) and chill it for an hour to rest dough. Sprinkle flour on tabletop and roll out dough to a flat piece. You can run it through a paste machine to churn it into flat noodles or tear it manually into pieces.

3. To make stock: Wash anchovies and toss dry in a plain oiless wok. Place dried anchovies in a big pot of water and boil stock for one to two hours. Season with salt.

4. Marinate minced pork with the marinade. After one hour, heat up a wok. Drizzle in a little oil to stir-fry pork. Dish up meat, leave the liquid in the wok. On low heat, simmer mushroom strips for 10 minutes.

5. To cook pan meen: Bring a pot of water to a boil. Cook pan meen in this hot water, put in choy sum. Place on top of noodles. Remove and place in a bowl. Scoop a tablespoon of fried minced pork and some mushroom strips on it. Squeeze some lime juice on top before serving.


http://y3kfreerecipes.blogspot.sg/search/label/Malaysian%20Food

Tom Yum Goong

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Ingredients

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

---

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

  

 

 

Method

Boil water in a 2 quart pot.

Peel and de-vein the shrimp and set them aside.

Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil.

Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately.

As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.


http://www.thaitable.com/thai/recipe/tom-yum-goong

Spicy Miso Udon

         Ingredients: serves 2
         Adapted from Rasa Malaysia's Miso Ramen

• 2 packets of udon
• 4 fresh prawns
• 6 slices naruto fishcakes (the one with a pink spiral in the middle)
• 2 eggs - hard boiled
• Vegetable (your choice)
• Toasted sesame seeds
• Japanese furikake (Rice seasonings)

For soup:

• 4 cups water
• 1 stalk spring onion - chopped
• 3 tbs (or more) miso paste
• 1 tsp Hon-dashi seafood flavour seasoning
• 2 tbs mirin
• 1 tsp (or more) chili oil (flakes only)

Directions:

• Bring to boil 4 cups of water.
• Add spring onion.
• Mix in 3 tbs of miso paste and hon dashi. Simmer for about 15 mins.
• While miso soup is simmering, boil noodles in another pot. Drain and place into 2 bowls.
• Mix mirin and chili oil into miso soup. Add more chili oil and miso paste to taste if needed.
• Add vegetable, prawns and naruto to simmering miso soup. Simmer until prawns are cooked.
• Pour miso soup over udon.
• Garnish with some sesame seeds and furikake.

 

http://www.pigpigscorner.com/2010/05/spicy-miso-udon-cooking-goodies-from.html

 

Prawn Noodles (福建虾面)

 

Ingredients:

2 Litre stock (made from pork or chicken bones)
Prawn shells & heads
2 cloves garlic + a small knob of ginger, smashed
200g spare ribs
about 50g rock sugar
salt & pepper
2 tbsp fish sauce

450g hokkien noodles (yellow mee), scalded
150g rice vermicelli (mehoon), soaked and scalded

Pounded ingredients:
4 tbsp chilli paste
10 shallots
6 cloves garlic

Garnishing:
400g prawns, cooked
1 bunch of kangkung, scalded
150g bean sprouts, scalded
3 hard-boiled eggs, halved



Method:

• To make prawn stock, saute chopped garlic and ginger with a little oil and then fry prawn shells and heads until fragrant. Add in about 1 Lit of water and boil for about 30 minutes.
• Combine the prawn stock and chicken/pork stock. Strain the soup.
• Fry pounded ingredients in about 5 tbsp cooking oil. Pour into the soup and add spare ribs and rock sugar. Let simmer over low heat for about 15 minutes or until spare ribs are tender. Add fish sauce, salt and pepper to taste.
• To serve: Pour hot soup over noodles and garnish with kangkung, beansprouts, cooked prawns, spare ribs and hard-boiled egg.

http://mintyskitchen.blogspot.sg/2011/02/prawn-noodles.html

 

 

 

 

Macaroni Soup with Ham (Hong Kong Style breakfast)

Macaroni Soup with Ham

Ingredients:

• 250 gm macaroni
• 500 ml chicken stock
• 500 ml water
• 70 gm green peas, fresh or frozen
• 60 gm corn kernels, fresh or frozen
• 200 gm ham
• salt, to taste
• pepper, to taste
• boiling water, to soak the vegetables
• sesame oil, to taste, optional

Method:

1. Cook the macaroni according to the package instructions. Drain well. Set aside.
2. Soak green peas and corn kernels in boiling water for 3 minutes. Drain well.
3. Use a deep large pot, add chicken stock and water. Bring it to a boil. Add macaroni, ham, green peas and corn kernels. Continue to cook. When it boils again. Season with salt and pepper. Drizzle a bit of sesame oil on top. Serve in individual bowls immediately.

 

Notes:

• The macaroni soup that served in Hong Kong café doesn’t contain any peas or corn kernels, only with shredded ham. As for personal preference, I diced the ham to match with peas and corn kernels.
• You might like to use home made or bought chicken stock. I used Swanson chicken broth for a quick fix.

Read more: http://en.christinesrecipes.com/2011/01/macaroni-soup-with-ham-hong-kong-style.html#ixzz2GXsQ10el

Tom Yum Noodle Soup

Tom Yum Noodle Soup Recipe

Ingredients:
1 roll packaged soba noodles
1 1/4 cups water
1 stalk lemongrass, white part only, pounded and bruised
5-6 kaffir lime leaves, bruised
4-5 slices fresh galangal
1/2 small tomato, cut into 3 to 4 wedges
6 medium-sized shrimp, shelled and deveined
6 canned straw mushrooms or fresh oyster mushrooms, cut into halves
1 1/2 tablespoons Nam Prik Pao (Thai roasted chili paste)
1/2 tablespoon fish sauce or to taste
3 dashes chili powder
1 1/2 tablespoons lime juice
Cilantro leaves, for garnishing

Method:
Prepare the soba noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles. Drain the noodles, rinse with cold water and set aside in a serving bowl.

At the same time, bring the 1 1/4 cups water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through.

Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well.

Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.


http://rasamalaysia.com/tom-yum-noodle-soup/2/

 

Cream of Portobello Mushroom Soup

Ingredients
(Serves 4 – 6)
- 25g butter
- 3/4 large white/yellow onion, chopped finely
- 2 garlic cloves, peeled and crushed
- 1 tbsp plain flour
- 850ml vegetable/chicken/mushroom stock (see cooking note 1)
- 650g portobello mushrooms, chopped to large chunks
- 5 fresh sage leaves, chopped finely
- 100ml white wine
- 100ml double cream/thickened cream (see cooking note 2)
- sea salt and freshly cracked black pepper
- chopped fresh parsley (for garnishing)
 

Directions
1. Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame till the onions have just started to caramelised (soft, translucent, shrunken). This takes about 4 minutes.
2. Stir in the flour and cook for one minute more, then gradually stir in the stock.
3. Add the mushrooms and bring to the boil. Don’t worry if it seems like a lot of mushrooms, they will shrink considerably when they are cooked.
4. Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir in the sage.
5. Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside.
6. Process the remaining soup in a food processor or blender until smooth.
7. Return the soup to the saucepan and stir in the wine & cream and season with salt and pepper to taste.
8. Warm through, without boiling. Ladle into bowls and garnish with chopped mushrooms you reserved in step 5, parsley and a few drops (or swirls) of cream. Serve with toast.

Cooking Notes:
1) I used “Woh Hup” brand of “Concentrated Mushroom Stock” for the stock base by dissolving 1 tsp of stock for every 200ml of water. This stock works really well for this soup and is very convenient.
2) The original recipe calls for double cream, which is something common in UK. However, double cream is quite rare in Singapore (so far, only seen it at Cold Storage Centrepoint) and pretty expensive. I substituted this with thickened cream containing 35% milk fat and it does the job well and is so much cheaper and easier to find at our local supermarkets.
3) Ingredients substitution: You can substitute portobello mushrooms with wild mushrooms. You can also substitute the sage with fresh thyme (1 tsp).


http://www.noobcook.com/cream-of-portobello-mushroom-soup/