Malaysian Stir-fried Noodles (Mee Goreng Mamak)

As easy as it is many people do not know that it is easy to make your own mamak fried noodle at home. I first learned from a recipe book then amended it because something is lacking.

If you are going to mamak restaurant they will come with verities, sometimes spicy, salty and sometimes taste just like instant fried me you buy from a supermarket. My recipe is a little bit sweet and spicy. I use left over roasted chicken and add fresh squid in the sambal, it make my noodle taste less 'vege' :-) add add texture in it. This my favourite noodle for now.

Tips: Rinse trough noodle in hot water to avoid salty noodle.

Ingredients:
Item A
Cooking oil

Item B
Egg noodle, aslo called Lo Mein or yellow noodle - 500 gms

Item C - Blend to make sambal
Onion - Big, 2 no
Shallot - 3 no
Garlic - 2 nos
Chicken curry powder - 1 tbsp
Chili powder - 1 tsp
Dried chillies - 10 nos
Chili sauce - 4 tbsp

Item D
Water - 1 cup
Squid - 50 gms
Chicken - Roasted or fried, 50 gms

Item E
Fried tofu - Cut in to 0.5 inch cubes, 2 nos
Bean sprout - 50 gms
Tomato - 2 nos
Green or red chilies - 3 nos

Item F
Egg - 2 nos

Item G
Salt - 1 tsp
Sugar - 1 tsp
Lime/lemon juice - 2 tbsp

Method:
1. Heat oil in a pan over medium heat. Add Item C, stirring constantly ,slowly until oil float on the surface of your pan.
2. Add water and leave for 5 minutes in medium heat. Add squid and chicken, stir slowly until all ingredient blend and marry. Add noodle.
3. Add Item E first, then F. Make sure egg fried well.
4. Add Item G, stirring until combined. You are done.

Thai Steam Fish with Ginger

This is another favourite steam fish recipe I have. I have been keeping this recipe for the past two years after visited local Thai-Kelantanese restaurant near my house. In Malaysia we use preserved plum in our cooking, mostly sause related dish. Everytime I cook meat, I will add 1 piece preserved plum in my sauce. It will give sweet sour taste in the sauce, in this case I do not have to use lemon or sugar in my cooking. it will also reduce pungent taste in the sauce.

Recipe type : Main meal, lunch or dinner
Cuisine :Thai
Yield / Serves : 2
Prep time : 25 mins

Ingredients:
Item A
Sea bass or any white fish - 500 gms, scaled for spices to penetrate

Item B - Sauce
Soy sauce - 1 tbsp
Fish sauce - 1 tsp
Oyster - 1 tbsp
Sugar - 1 tsp
Sesame oil - 1/2 tsp
White paper - a dash
Preserved plum - 1 nos

Item C - Saute
Oil - 1 tbsp
Ginger - chopped, 6 tbsp
Garlic - chopped, 2 nos
Dried shitake mushroom - 4 nos, soak for an hour

Item D - Garnish
Chopped green and red chilies - 1 nos each
Scallion - chopped into 1-inch pieces


Method:
1. Steam Item A for 8 minutes in a high heat.
2. Heat oil on a pan. Add ginger and garlic, fry until brownish. Pour sauce on top of the steamed fish.  Add shopped shitake mushroom and leave for1 minutes.
3. Add Item C, stir until all ingredients blend and marry. Leave for about 5 minutes.
4. When its ready pour sauce on the steam fish. Garnish with chopped chillies and scallion.
5. Serve with hot rice.

Thai steam fish with lime

The only thing I complaint about cooking this awesome recipes is that it is so hard to get fresh fish in KL. I do not have this trouble back in home town. Whenever I see fresh fish in the supermarket (sometimes I do get lucky) I get excited and will buy for one month stock.

This recipes is easy and tasty, it also does not take a lot of my time. Fish and rice ready within 30 minutes.

I personally love to have steam fish on a cold rainy day. This recipes reminds me a lot of my mom cooking, my mom can have boiled fish every single day for lunch and dinner. Typical Bajau Ubian boil fresh fish most of the time, they usually add lemon grass and lime juice in her boiled fish, and sometimes they add young mango in it. This recipes has not much different from what we cook in Borneo.

Tips: Fresh fish eyes are clear and has not gone cloudy.

Let us see the ingredients:

Recipe type : Main meal, lunch or dinner
Cuisine :Thai
Yield / Serves : 2
Prep time : 25 mins

Ingredients:
Item A
Sea bass or any white fish - 500 gm and scaled for spices to penetrate

Item B - Sauce
Lemon grass - 2 nos
Chopped garlic - 3 tbsp
Eye bird chilies - 7 nos
Lime juice - 3/4 cup
Fish sauce - 3 tbsp
Palm sugar syrup/white sugar - 2 tbsp
Water - 3 tbsp
Cilantro/chinese celery - 2 stalks cut into 1-inch piece

Method:
1. Steam Item A for 5 minutes in a high heat. Add Item B and close the steamer. Leave for another 5 minutes and turn off the stove.
2. Garnish with cilantro. Serve with rice.