I bought a… OK… Little Bee asked me to buy a salmon fillet. I thought of making salmon teriyaki or fry it with tumeric and make masak kicap or oven bake it with lemon… or fish pie.
Really… none of it really appealed to me yesterday until Little Bee pointed out to the bags of egg noodle when we were in the supermarket. I had ginger and bak choi in my basket. So, here’s my concoction of ginger salmon noodle.
2tbsp freshly grated ginger
3tbsp soy sauce
1tbsp sesame oil
300g salmon filet
3 garlic, thinly sliced
1 bak choi, finely sliced, stem and leaf separated
1 onion sliced thinly
1 carrot, julienned
400g egg noodles
- Mix together the grated ginger, soy sauce, honey and sesame oil. Put the salmon filet on a kitchen foil, pour the ginger mixture on the salmon and scrunch up the edge of the foil to close it. Leave it aside for half an hour.
- Heat the oven at gas mark 5 (190C) and put in the salmon and cook for about 20 minutes. Don’t worry if it’s not fully cooked as it will be cooked again in the wok.
- Take the salmon out and break it in to chunks. Keep the ginger sauce.
- Heat the oil in wok on high heat. Add the garlic for about 30 seconds and add the prawns and bak choi stem. When the prawns turned pink add the onion and carrot. Cook for another minute and add the salmon and ginger sauce. Mix for another minute and add the noodles.
That’s it. You can garnish it with egg and add some white pepper but I just like it as it is.
It was Little Bee’s birthday yesterday… and one of the presents I bought for her was this:
A grater for her to help me out in the kitchen.
Seriously though… she’s always wanted this. She keeps seeing the kids in I Can Cook program on cbeebies use it. So, when I saw it in Lakeland, I had to get it for her.
And today, we had to stay home as she’s not well, she used it for the first time to grate carrots to make not spicy kway teow goreng
I forgot I bought some choi sum on Thursday. Wasn’t even sure why I bought it in the first place but nevermind, I’m not going to waste it so for iftar today, I made mee goreng… one of Malaysia’s favourite street food and Little Bee approved
You know you’re tired out when you have paella on the menu but started preparing for pad thai.
Hohum… nevermind…. Little Bee loved it and hubby said it was lovely… they didn’t know that I was planning to cook paella.
As hubby detest seafood, I cooked the prawns separately and added them to Little Bee’s plate for dinner and mine for iftar.
I still had lots of left over meat from the roast on Sunday. OK, lamb is not traditionally part of the ingredients for fried vermicelli noodle but I’m not going to waste any food for the sake of a recipe. So instead of fresh chicken or beef or prawn, it will just have to be left over lamb.
I wanted to prepare the ingredients after sahur (last meal before fasting) but Little Bee woke up and came looking for me and told me that I need to come with her and sleep, so it was rush, rush, rush when we came back this afternoon. But at least I had a bit more sleep than yesterday and feel a bit more human today. Thanks Little Bee for looking after mama.
Anyway… I think the dish turned out OK. It filled me up and it fed my family and no meat was wasted
It’s the first day of Ramadan and Alhamdulillah I was lucky to be able to observe the first day of fasting.
For the first iftar (breaking of fast), I made beef Hainanese noodles with egg. I’ve put up the recipe before here, but this time I decided to make it with beef instead of prawns and fish cake.
When I woke up for my sahur (meal before start of fasting) I put in sliced beef with 2 tbsp of soy sauce and 1tbsp corn flour in a bowl, cover and left it in the fridge to marinate so when I came back from work I can just start cooking :). I didn’t have pak choi and used carrots and baby corn instead. And the other difference is that I added the beef after I poured the sauce. The corn flour will thicken the sauce so use two times more water than the original recipe.
Whenever you see the word ‘mee’ on any of my post, it stands for noodles. That’s what we call it in Malaysia and that’s what I call it where ever I am.
It has been freezing lately in London. Too cold for it to be March. So cold that a nice bowl of soup would be lovely indeed… and guess what? It was lovely. So lovely that Little Bee picked every sweetcorn up with her chopsticks!
There are many recipes for mee soup. Some are very elaborate but when you’ve spent the whole day at work and then dragging your child home and getting you child ready for the evening, all you want is something really simple, and this is very simple!
Oh… I used capelli d’angelo as I didn’t have egg noodles but obviously you could swap it with egg noodles or any other noodles that you fancy.
Capelli d’angelo, cooked, drained and leave to the side in cold water
1 tbsp oil
2 cloves garlic, minced
2 boneless chicken breasts
1 inch fresh ginger, peeled and sliced
1 cube vegetable stock
1 carrot, jullienned
2 large Chinese cabbage leaves, sliced
1 small tin of sweetcorn
2 spring onions, sliced
- Heat oil in a pan, add garlic and fry for a minute. Add the chicken and let it seal which takes about a couple of minutes. Add the ginger, vegetable stock and water. Bring to boil.
- Reduce the heat and add the vegetables. Cover and let it simmer until the chicken is cooked.
- Drain the pasta/noodles and put it into the bowls to be served. Ladle the soup into the bowls. Put the chicken breasts on to a chopping board and chop them into bite size. Put the chicken into the bowls on top of the noodles.
You can garnish it with corriander leaves, sliced chilli and sprinkle soy sauce over it. But I like it as it is
Little Bee was asking for bubur (rice porridge) yesterday but as the cupboard was bare, I promised her that we’ll do grocery shopping and will make it for her lunch tomorrow… which is today. So, I was all ready to make her bubur and told her so, when she said that she wanted noodles.
I wasn’t planning to make any noodles this week and I know that she’s asking for egg noodles which I don’t have… I have flat rice noodles and rice vermicelli noodles but no egg noodles… but I did have have some capelli d’angelo which I usually use as substitute for egg noodles.
Little Bee also specified that she wanted cauliflower, carrots, green beans and prawns in the noodles.
OK. This will now, not be the traditional mee goreng mamak but will be mee goreng cincai (whatever will do) which is how I cook anyway.
As I was grabbing things out of the fridge, I remembered the tempeh (soya bean cake) that came through the letter box on Friday. I haven’t had tempeh in this country. I couldn’t bring myself to buy the frozen tempeh in the Chinese supermarkets. But I decided to purchase fresh tempeh online after chatting with a fellow Malaysian over lunch a couple of weeks ago and will order some ragi (tempeh starter) and try make my own in the new year!
Anyway, the tempeh is another ingredient that got thrown into my mee goreng. So for those who asked for the recipe, this is not the traditional mee goreng mamak, so don’t be to disappointed if it taste nothing like the mee goreng you tasted, plus it is very mild as Little Bee’s taste bud is still developing so I don’t want to ruin it yet!
1 tbsp corn oil
1 tsp belacan (shrimp paste)
1 tsp chilli paste
1 carrot, julliene
a handful green beans
a cup of cauliflower
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp tomato sauce
1 tsp sugar
225g raw prawns
half cup of thinly sliced fried tempeh
100g capelli d’angelo (this only takes two minutes to cook in boiling water)
- Heat wok on high heat and add the oil. Add the belacan and fry it for a minute (unless you have a pre-fried belacan). Add the chilli paste and fry until fragrant or ‘pecah minyak’ (the oil and paste is separated).
- Add the vegetables and fry for two minutes. Add the soy sauce, dark sauce, tomato sauce and sugar. Stir to mix it all up, reduce the heat slightly, cover and let the vegetables steam for a minute. Add the prawns, stir and cover it again for another minute.
- Add the fried tempeh, make a well in the middle and add the eggs. Whisk the eggs in the well with your spatula or whatever cooking utensil you’re using, until the eggs are half cook and stir into the rest of the ingredients.
- Add in the cooked capelli d’angelo. Mix well… and ta dah… it’s ready.
BTW… I’m writing this from memory as a couple of G+ members asked for the recipe. I might have to edit it later in case I missed out anything… but I don’t think so. Anyway… this should only be a guide as traditional Malay cooking doesn’t really use measurements as everything is ‘secukup rasa’ (to your taste) or ‘agak-agak’ (about that much maybe if I have to guess). So, do add or reduce any ingredients as you think fit
Tonight I decided to make Mee Bandung, a noodle soup dish which originated from Muar, a town in my state of Johor. I remember when I was a child, I always wondered why it was called Mee Bandung, when no one in Bandung (a town in Indonesia) seem to know about this dish… until I realised that the word bandung is not the one with the capital ‘b’ as in the town, but a small ‘b’ where bandung means ‘pair’.
You can find Mee Bandung everywhere in Malaysia now but obviously, the best ones are still in Muar itself.
So, tonight, I decided to make Mee Bandung Muar… but when I opened my cupboard, I realised that I don’t have all the ingredients so I’m making Mee Bandung London instead
1 sweet potato
2tbsp vegetable oil
1tsp belacan (shrimp paste)
3 dried chillis deseeded
1 large onion
2 garlic cloves
150g beef thinly sliced
200g raw prawns devined
1 cup of beef stock
100g peanuts (roasted and grounded)
100g capelli d’angelo
- Boil and mash up the sweet potato. Leave it to the side.
- Put the belacan, chilli, onion and garlic into a blender and blend them into a paste. Heat up the oil and fry the blended paste until fragrant and the oil separates.
- Add the beef and stir fry for a minute then add the prawns and fry for another minute before adding in the stock. Bring it to a boil and add the mashed sweet potato and ground peanuts.
- Let the sauce thicken slightly and add the spinach.
- In another saucepan, boil some water and cook the capelli d’angelo (the reason I used this is because I didn’t have any egg noodles in my pantry and it is a good substitute ;))
- Once the spinach has wilted, break the egg one at a time and let them poach in the sauce to your liking. I like the yolk soft in the middle.
- Drain and put the noodle/pasta in a bowl and pour the sauce over it.
For those Malaysians, especially from Muar, who will argue that this is not Mee Bandung recipe as it doesn’t have any dried shrimp… well, it’s not as easy to get here unless you live next to an oriental shop… that why this is Mee Bandung London style… cincailah