Ahad, 26 September 2010

Hokkien Mee Curry

Salam...actually, aku baru jer bangun tido...hehehe... pening kepala jap tadi..so zzzzz ler dulu. Hari ni aku buat nasi kukus dan ayam sambal, tp sume benda tu tak sentuh pun lagi.Sebabnya ada emergency menu, masak MEE KARI.

Pukul 9.30pagi tadi, Jebat balik rumah bawak 2 bungkus nasi lemak berlauk. Katanya tengahari nanti nk ajak kengkawan dia datang beraya. Suruh buat MEE KARI. Aku suruh ler dia pegi beli barang, tp katanya tak sempat. Nk kena keluar kerja (tak jauh pun, dekat kawasan rumah ni jer..)So aku pun cepat2 tutup dapur dan pegi pasaraya. Sib baik kat pasaraya tu sume barang ada. Kalo tak, kena menyinggah kedai lain la plak.

Dah lama cari resipi ni. Tapi nk membuatnya tak kesampaian, sbb sifat M yang sentiasa melanda. Sori yer..respi dalam bahse omputih. Korang translate la sendiri..

Ingredients:•400g Yellow egg noodles, blanched (Hokkien Mee)
•200g Rice noodles or rice vermicelli, blanched (Beehoon)
•500g Chicken breast, boiled and shredded
•500g Fresh prawns, parboiled and shelled
•200g Soya bean curd, fried and quartered (Tow Pok)
•500g Bean sprouts, blanched
•Fried Shallots, for garnishing
•Coriander leaves, chopped for garnishing

For the Curry
•1 cm Fresh turmeric, sliced
•1 cm Fresh ginger, sliced
•1 cm Galangal, sliced
•2 Lemongrass, sliced
•3 Candlenuts
•6 dried chilli, blanched
•8 Shallots, peeled
•4 Garlic cloves, peeled
•1 cm Dried shrimp paste (Belacan)
•2 tsp Coriander seeds, crushed
•2 cups Coconut milk
•5 cups Chicken stock (from boiling chicken)
•5 cups Prawn stock (from parboiling prawns)
•3 tbsp Brown sugar
•5-6 Curry leaves

For the Pan-roasted Chilli Sauce•6 Garlic cloves, peeled
•1/2 cup Dried Prawns
•1 cup Chili paste
•3 tbsp Brown Sugar
•1 tsp Dried shrimp paste
•1 cup Peanut oil

How to cook:
1.Use a blender or food processor to grind turmeric, ginger, galangal, lemongrass, candlenuts, dried chilli, shallots, garlic, shrimp paste, and coriander seeds into a fine paste
2.In a stockpot, heat oil and fry the ground paste until quite toasted and oil starts to ooze from the paste
3.Add chicken stock and prawn stock and bring to the boil
4.Add bean curd, curry leaves, brown sugar and salt to taste
5.Add coconut milk and reduce heat to gently simmer for 20-30 mins (to avoid curdling)
6.Using a pestle and mortar or blender, grind garlic, dried prawns and chilli paste
7.Heat sauce pan on high, add peanut or vegetable oil and saute ground paste, shrimp paste and brown sugar until colour darkens and oil starts to ooze from paste. Set aside
8.To serve: In a deep bowl add yellow noodles, rice noodles, bean sprouts, shredded chicken and prawn. Pour piping hot curry over and garnish with fried shallots, coriander leaves and chilli paste


Selain mee kari, aku sempat gak la buat popia goreng. Tapi sayang, sume mende2 tu tak sempat nk dirakamkan dalam kamera sebab sebaik saja abis masak, Jebat dan kengkawannya pun sampai rumah. Sib baik aku dh suruh anak aku yang 2 ketui tu kemas rumah dan lap apa yang patut.

Lebih kurang 8 orang yang datang tadi (sib baik la dinning table ni utk 8 orang..so muat ler semua skali nk makan..)*** Si Along yg tukang snap gambar ni. Masa ni beberapa orang dh abis makan dan membuat lawatan ke kolam ikan kami plak..

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