Friday, June 27, 2014

Restoran Yat Yeh Heng Chicken Rice

Chicken Rice is the best lunch meal being eat-in or take-away. There are lots of chicken rice stalls in food courts, restaurants or coffee shops. But, not all are suitable to individual's taste buds.

Well, this is salivating. If I passes by, I will peep left to check the numbers of chicken left and black haired heads at the restaurant during lunch time.

Its 'full house"  daily, starts from 11.00am while chicks left concept, about 200 birds per day where I asked the helper and he shyly answered.

Yummy, right? 2 pax chicken drumsticks, bean sprouts, chicken organs, soup at RM25.40.

Noodles Penang Curry Mee

Servings: About six bowls
Adapted from: Famous Street Food of Penang (A Guide and Cook Book)

Chili Paste:
10g dried and seeded red chilies
25g shallots
3 cloves garlic
50g fresh seeded red chilies
20g dried shrimp
4 tablespoons oil
Penang Curry Mee Soup-Base:
(A) Spice Paste:
10g belacan (Malaysian shrimp paste)
100g shallots
50g garlic
3 stalks lemongrass
10g dried and seeded red chilies
20 white pepper corns
4 heaped tablespoons coriander powder
5 tablespoons oil
(B) Stock:
7 cups water or shrimp shell stock (preferred)
75g rock sugar
200 ml coconut milk
2 tablespoons chicken bouillon powder
Salt to taste
12 whole tofu puffs
Cooked pig’s blood cubes (cut into small cubes)
Other Ingredients:
Yellow noodles (scalded)
Dried rice vermicelli (scalded)
Fresh beansprouts (scalded)
Shrimp (cooked and shelled)
Soaked cuttlefish (sliced and scalded)
Cockles (shelled and scalded)
Preparing Penang Curry Mee Stock
Roughly cut up the fresh red chilies, lemongrass, shallots and garlic. Blend all spice paste ingredients (except oil) until fine. Add some water to aid the blending process. Heat the oil and fry the paste until aromatic, on medium heat, for at least 5 minutes. Add water (or shrimp shell stock) and bring the broth to boil before adding coconut milk, chicken bouillon powder, rock sugar and salt to taste. Add the tofu puffs and cook for a few more minutes, stirring continuously to prevent the coconut milk from curdling.
Preparing Chili Paste
Blend all the ingredients to a fine paste. Heat up the oil and fry the chili paste until aromatic over medium heat, for about 5 – 8 minutes. Dish out and set aside.
Serving Penang Curry Mee
Place some noodles, rice vermicelli and bean sprouts in a bowl. Ladle the curry mee stock over, along with a couple of tofu puffs and pig’s blood cubes. Add the toppings and serve immediately with 1 teaspoon (or more) chili paste. Mix the chili paste well with the noodles and broth and eat immediately.

Cook’s Notes:
Penang Curry Mee comes with various toppings, but the usual suspects are the above I featured. Some are served with fish balls and fish cakes, even char siu slices, and some are topped with refreshing mint leaves.
I used shrimp shell stock for my curry mee stock because I have heard that some of the most famous stalls use shrimp shell stock as the base, which makes perfect sense because it’s just more flavorful.
Contrary to most beliefs, Penang curry mee doesn’t use curry powder for the broth. The only spice is coriander powder, which lends that unmistakenly subtle but not over-powering curry flavor in the broth.
Trust me, there are really noodles and vermicelli at the bottom of those toppings. The bowl is too small and I love lots of toppings on my Penang curry mee.

Friday, June 20, 2014

Noodles Assam Laksa Penang


  • Ingredients A Fish Stock
  • 10 pcs Sardine / Kembong (cleaned)
  • 500 ml water
  • Infredients B
  • 100 gm shallots
  • 200 gm reb onion
  • 50 gm lengkuas (galangal)
  • 1 nos bungah kantan (ginger flower)
  • 1 stalk seria (lemon grass)
  • Ingredients C
  • 2 tbsp cili boh (chili paste)
  • 50 gm belacan (dried shrimp cake)
  • 5 pieces assam keping (peeled tamarind)
  • 150 gm assam jawa juice (tamarind juice)
  • 2 stalk daun kesum/daun laksa (polygonum leaves)
  • 500 ml water
  • to taste sugar / rock sugar
  • to taste salt / fish gravy
  • Condiments:- (optional)
  • 1) cucumber (thinly cut)
  • 2) small pineapple (cut into short strips)
  • 3) red onion (sliced thinly)
  • 4) local lettuce (thinly cut)
  • 5) mint leaves (use only the leaves)
  • Garnishing
  • 1) bungan kantan (finely chopped)
  • 2) red chili(cut into small slices)
  • 3) Heh Ko (Prawn Paste

  • 11) Bring ingredients A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.
  • 22) Finely blend Ingredients B.
  • 33) Boil Ingredients B, Ingredients C & Fish Stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.
  • 44) Soak laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.
  • 55) Garnish with chopped bungah kantan and red chili (may use chili padi if you like hot), and serve with a spoonful of shrimp paste. Enjoy your PENANG ASSAM LAKSA
  • 6Notes:
  • 7- It is delicious if serve in hot soup.
  • 8- You may choose your own like condiments.
  • 9- If you like extra spicy soup, you may add more chili paste when simmering.
  • 10- You may use can sardine, but taste different. Prefer using fresh fish.

Pancake Spring Onion (Scallion)

Green Onion Pancake Recipe
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
Adapted from Easy Chinese Recipes by Bee Yinn Low
THANKS TO : http://rasamalaysia.com/green-onion-scallion-pancake/2/
I watch Taiwan My Land Documentary planting spring onions and making likeable spring onions pancakes very popular among Taiwanse. Yahoo... I got the recipe from Chef Rasa Malaysia. Thanks yo!

1 1/2 cups (200g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG)
1/2 cup (125ml) water
3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Some additional all-purpose flour, for dusting and rolling
Oil, for frying

1. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. Combine well and set aside.
2. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Add the green onion into the dough and combine well.
4. Make the Green Onion Pancake by following the picture guide below.
5. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.

1. On a flat and floured surface, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.
2. Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
4. Roll the dough into a cylinder.
5. Coil it up like a snail.
6. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.

Cook’s Notes:
If you don’t use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe.
To jazz up the aroma of the pancake, you add a little sesame oil to the oil and brush onto the surface before rolling up into a cylinder.
You can also pan-fry the pancakes…just oil your pan and pan-fry both sides until they turn lightly brown with dark brown spots.

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