Mee Siam

Mee siam
1 pkt bee hoon
600g small prawns
3 pieces taukua, fried whole and roughly shredded
200g taugeh
1 dsp tamarind pulp, mived with 1c water
Pounded:-
  20-30 dried cili
  1c shallots
  1 dsp belacan
  5 garlic
  5 dsp taucho

Garnish
Kuchai, red and green cili sliced, hard boiled eggs, sluced, limes, some shredded fried taukua, shredded cucumber, 1/3 of fried cili prawns

Fry
 the cili, onion and belacan paste till fragrant. Add the pounded taucho. When well fried add the prawn and season. Remove prawns to plate. Keep 1/3 to serve as garnish.
Add beehion to kwali and fry over medium heat. Add tauge, shredded taukua and kuchai and salt. Cover taugeh with beehoon and after five minutes stir. Transfer to plate. Garnish before serving.
😋Add back the prawns with the tauge.

Chicken pot pie

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust

• Directions

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  • In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  • • Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
    • Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
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garam belacan

Garam belacan 

Sugar

Kicap 

Cabai kering 

BelacanGaramond b

Flan (from Aza)

Flan recipe

1 can condensed milk

1 can water

4-5 eggs

1 tsp Vanilla

Campur dulu

Hand mixer 1 minutes

Oven 350

Water bath

35 minutes

1 cup sugar

Melted until light brown

Mee goreng mamak style

Ingredients:
Cooking Oil
1/2 onions finely chopped
3 tablespoons of chili paste or to taste (grind 6-7 pieces dried chilies,half onion,a pinch of ginger and garlic 2 cloves ,dried prawns )
A pinch of belacan ( if you like it )
1 lb of Yellow Noodles (rinsed) (boil seperately)
A pack of Organic Firm Tofu ( sliced into dices and fry seperately )
1 tomato slices finely
2 eggs
6-8 pieces of prawns
bean sprouts as much as you love
Choy Sum as much as you love
1 lime (cut into wedges)
Salt to taste
A pinch of sugar
1/2 red chilies 🌶 sliced
3 Tablespoon Dark Soya Sauce
Water as needed

Heat the oil
Add in the belacan
Add in the onions ,stir fry till golden
Add in the chili paste,and a little salt and spinkle some 💦 and close the lid for about 5 minutes ,in between add in the prawns and let it to cook and add in more salt as needed and some sugar if it is too spicy add in the tomatoes
About another 5 minutes till you see the oil  on the surface add in the vegetables
Once that is cooked add in the noodles ,and the dark Soya sauce stir them together,taste the salt
Add a little oil in the middle add the eggs and fry till it’s cooked and seperate it out add in the red chilies
Add the fried tofu ,and it’s ready served

#recipe#meegoreng #mamakmee#

Kaya (microwave method)

6 eggs, 1can Coconut Cream and 1bowl of sugar. Beat eggs and sugar, add and mix in coconut milk. Pandan leaves or essence will add needed flavour, and "browned" sugar will add the needed colour. Microwave on high for 3 lots of 10 minutes, beating up after each time. You will be able to get the perfect result and taste.

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu {served with a spicy-sweet peanut sauce!} - Gluten Free & Vegan

Ingredients

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -1/2 long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 5-10 rice papers (I used 22 cm papers)
• Peanut Sauce:
  • 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin