Wednesday, February 15, 2017

Udon Mee Goreng

Mee Goreng

Mee goreng which means 'fried noodles' in Malay is a common dish found everywhere from mamak stalls to restaurants in Malaysia. It is traditionally made with yellow noodles (Hokkien) fried with prawns, meat, tomato, vegetables of your choice and flavoured with sweet soy sauce, tomato sauce and a little curry spice.  Instead of yellow noodles, I used fresh Udon noodles and omit the curry powder. 


500g fresh Udon noodles
1 big onion, cut into cubes
2 cloves garlic, chopped
150g minced pork (marinate with 1 tsp cornflour, dash of pepper, 1 tsp cooking wine)
1 bunch pak choy, cut into bite-sized pieces
2 spring onions
2 bird's eye chillies, sliced
1 large tomato, cut into cubes
5 fried tofu puffs, halved
fish balls
fish cake, sliced thickly
2 eggs
Cucumber slices, to serve

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp kicap manis (or dark soy sauce)
1/2 tbsp tomato sauce
dash of white pepper

  • Heat about 1 tbsp of oil in a wok and stir fry the onion and garlic until fragrant. Add in chillies and marinated minced pork and fry until just browned.
  • Add in fish balls and fish cakes, followed by tofu puffs .  Then add in tomatoes.  Toss until tomato softens.
  • Add in a little more oil if desired. Add in the noodles and sauce and toss until noodles are heated through.
  • Move everything to the side of the wok and crack the eggs into the wok with a little more oil. Fry the eggs until slightly firm before mixing through the noodles. Lastly add in pak choy and spring onion and toss through the noodles.
  • Serve noodles with cucumber slices or a wedge of lime on the side.

Wednesday, January 25, 2017

Sambal Pork Floss Cookies

Thank you Zoe for sharing this awesome Melt-in-your-mouth Pork Floss Cookies.  To add spiciness to the cookies,  I blended some sambal dried shrimps (or nyonya hae bee hiam) together with the pork floss, and boy, it lends so much flavour to these spicy, sweet, savoury and aromatic cookies and they are so addictive too.  

Blended mixture of sambal dried shrimps and pork floss


100g unsalted butter, softened
20g icing sugar, sifted
60g plain flour
60g cornflour
1/4 tsp sea salt
1/8 tsp baking powder
1 tbsp toasted white sesame seeds
30g blended meat floss + sambal dried shrimp

1 egg, lightly beaten
sesame seeds to sprinkle 

  • Preheat oven to 170°C (fan-forced).  Line baking trays with baking paper.
  • With an electric mixer, cream butter and icing sugar until light and fluffy. 
  • Sift flour, corn flour, salt and baking powder into the butter mixture.  Mix well.
  • Fold in roasted sesame seeds and meat floss mixture and mix to form a soft dough. Put the dough into a plastic bag and chill in the fridge for at least 30 minutes or until firm enough to handle.
  • Use a lightly floured rolling pin, roll dough on a floured surface to about 1 cm thick.  Cut out your desired shape with a cookie cutter.  
  • Place cookies onto the prepared tray.  
  • Glace the cookies with egg wash and sprinkle some sesame seeds on top.  
  • Bake for about 10 minutes or until cookies are golden brown.  (Please note that baking time can varies depending on the thickness and size of the cookies, so keep a close watch on the cookies).
  • Cool cookies on a wire rack and then store in an airtight container once completely cooled.

Sunday, January 22, 2017

Peanut Cookies

Chinese New Year Peanut Cookies

Ingredients: (Yields 79 cookies)

180g butter, softened
60g icing sugar, sifted
1/4 tsp salt
180g plain flour
20g corn flour
200g finely ground roasted peanuts

Glazing:  1 egg, beaten

  • Sift plain flour and corn flour together.  Set aside.
  • Cream butter, icing sugar and salt until light and fluffy.
  • Mix in flours and ground peanut to achieve a soft dough.  Put dough into a plastic bag and refrigerate for 30 minutes.
  • Scoop out portions of dough (8g each) and roll into balls and place them onto a lined baking tray.  Then with the end of a straw press lightly onto the cookie to form the indentation. Glaze the cookies with beaten egg.
  • Bake cookies in a preheated oven at 180°C (or 160°C fan-forced) for about 20 minutes or until golden brown.

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