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Showing posts from September, 2014

Wonton Noodles {Kon Lo Mee/Wantan Mee}

Wonton Noodles or Kon Lo Mee is a popular Chinese Malaysian noodle dish. This dry version noodle is flavored with pork lard oil, light and dark soy sauce. It’s served with pork and shrimp wonton, barbecued pork, mustard green, anchovy broth and some pickled green chilies. In addition to this dry version noodle, you can also serve the noodle with some anchovy soup with the same accompaniments.

How To Make Crispy Pork Lard And Oil

Crispy pork lard and oil are used regularly in Chinese Malaysian cooking. It's great with Hokkien fried noodles, Wonton noodles, stir-fry vegetables, etc.

Kuih Serimuka

Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level.

*This is an updated post with a new video cooking guide. {Original Post: Kuih Serimuka}

Homemade Chinese Egg Noodles

My family enjoy this type of Chinese Egg Noodles. They are thin, chewy, and springy without any addictive added. Only wheat flour, sea salt, duck eggs, and a bit of water. There's no kneading involved and all you need is a rolling pin to beat the dough until it's smooth and elastic. It's amazingly easy and what a difference it makes in taste. These egg noodles are great for making wonton noodles, simple ginger and scallions noodles, or top with of your favorite sauce.

Pork And Shrimp Wonton Soup

These are home-style Pork And Shrimp Wonton Soup. It's hearty, tasty, and can be served for breakfast, lunch, or dinner.

Thai Green Curry With Chicken

This Green Curry With Chicken is a popular dish in Thai restaurant. It's spicy, luscious, aromatic, and slightly sweet with the coconut milk and palm sugar.

Homemade Thai Green Curry Paste

Making curry paste from scratch is well worth the effort and time. You can always adjust the level of spiciness to suit you, and they taste better too. I prefer to make the curry paste in a mortar and pestle as this slowly releases the flavours and aroma. However, If you decide to use a food processor, then make sure to grind the roasted spices separately until you have a fine powder before adding to the rest of the ingredients.

Thai Glass Noodle Salad {Yum Woon Sen/Yam Wun Sen}

This is a spicy and tangy Thai Glass Noodles Salad or Yum Woon Sen. In many Thai restaurants; they often have squid and pork in the salad. However, I have opted for some scallops and ground chicken for this recipe. This salad is best served immediately because of the acidity in the dressing.

Acar Awak {Spicy Pickled Vegetables}

These crunchy vegetable pickles are bursting with sweet, spicy, and sour flavours. Acar Awak in Malaysia is usually eaten as an appetizer. The flavour of these improves with time, so it's best to serve it a couple of hours later.

Fruit Rojak

Fruit Rojak or Mixed Fruits With Sweet Sauce is a popular salad in Malaysia. It's typically served as a snack or appetizer. To make this delicious snack you will need the sweet sauce, which consists of shrimp paste, palm sugar, sesame seeds, and chili. Then mix and toss some of the sauce with different types of fruits, vegetables, and plenty of chopped peanuts.

Please check out the video below on "Fruit Rojak". If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)