Kolok Mee

Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.

What I have cooked here is my home-made version of the Kolok Mee. Not the making of the noodles but rather, the mixture of sauces which came up with the Kolok Mee taste. It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here. As for the noodles, I am using dried instant noodles bought from Sitiawan, made by the Foo Chow community. The texture (which is a bit like pasta, but stiffer) is quite suitable for this seasoning…almost like Kampua Noodles. Wantan noodles are also suitable, especially the curly stringy type. Yellow noodles are not suitable. As I don’t have char siew available, I have decided to just have minced pork only for the topping. Try this recipe if you can and adjust the measurements according to your preference.

This is my recipe for Kolok Mee (serves 3 portions)

Ingredients

• 3 pieces of instant noodles
• 100 grammes of minced pork
• 1/2 bulb of garlic (finely chopped)
• spring onions for garnishing (chopped finely)
• 6 tablespoons of palm oil

Seasoning (for 3 servings)

• 3 teaspoons of fish sauce
• 1/3 teaspoon of salt
• 1 teaspoon of light soya sauce
• 1/3 teaspoon of monosodium glutamate
• a couple of dashes of white pepper powder

Marinade (for minced pork)

• 2 teaspoons of fish sauce
• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour / potato flour

Method

Marinade minced pork for at least 1 hour.

Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.

Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.

Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.

In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

12:34 AM | 0 komentar | Read More

Chinese Roast Pork

 My mother-in-law made some chinese roast pork when we were in Kuching for the Chinese New Year. Chinese roast pork here refers to siew yuk (in cantonese) or sio bak (in hokkien). With a crispy crackling roasted skin and semi-tender meat, you can be assured of spoonfuls after spoonfuls of rice to go with it. No wonder I put on weight over Chinese New Year!

roast pork salt

In Malaysia, there are many roast pork rice stalls around. It is very popular. A plate of white / fragrant rice with a few cuts of these roast pork and a couple of pieces of sliced cucumbers can cost about USD1.00 on the average depending where you go to. Very cheap, right? Absolutely.



This is my mother-in-law’s recipe for Chinese Roast Pork and the measurements are approximate only because she cooks it more by feel than using a strict recipe to follow.





Ingredients



    * 1 piece of pork belly weighing approximately 1 kg
    * 3 tablespoons of coarse / rock salt
    * 2 tablespoons of fine salt
    * 1 tablespoon of five-spice powder



Method



Clean pork belly and pat dry with kitchen towel. Rub fine salt and five-spice powder on meat. Rub coarse salt on skin.



Heat up oven at gas mark 4 (about 180 degrees celcius). Place pork belly on a rack with a tray underneath to catch dripping oil. Roast the pork belly for at least 30 minutes and until the coarse salt crystalises just like in the picture above.



Remove the salt crystals and continue to roast till the skin is crispy. (Alternatively, what my mother-in-law did was to remove the pork belly and fry the pork belly in a wok with skin-downwards and without oil on medium heat till the skin turned crispy)


I have heard of some of the chinese roast pork recipe which called for the pork belly skin to be poked with a sharp knife so as to enable the fat to ooze out faster during roasting. You can try this additional step as well prior to rubbing the coarse salt.


Cut into small bite sizes prior to serving.

12:28 AM | 0 komentar | Read More

Prawn Fried Rice

It is mind boggling the variety of fried rice dishes out there. With rice as the main actor, it is left to the imagination of the chef to add the supporting acts to create a fried rice dish. One of my favourite fried rice dish is the Prawn Fried Rice. The prawns give the fried rice a nice seafood flavour and comes with a natural sweetness which cannot be substituted with the use of any form of seasoning.

For this fried rice dish, it is important to use the freshest prawns you can get for otherwise, you will get a “fishy” smell and will probably attract flies instead. Get prawns the size of about 2 inches in length (before shelling). Shell the prawns and cut them into smaller cubes. That is my preference anyway. You can leave it whole if you want… especially if you want to impress your guests with bigger looking prawns

This is my recipe for Prawn Fried Rice

Ingredients

• 3 rice bowls of cooked white rice (preferably left overnight in fridge)
• 1 rice bowl measure of medium prawns (shelled and cut into smaller pieces)
• ½ rice bowl measure of carrots (diced small)
• ½ rice bowl measure of French beans (diced small)
• 3 cloves garlic (chopped finely)
• 4 shallots (sliced thinly)
• 3 large eggs
• 4 tablespoons cooking oil

Seasoning

• 2 teaspoons dark soya sauce
• 2 teaspoons light soya sauce
• 2 teaspoons Worcestershire sauce
• Salt and white pepper powder to taste

Method

Heat oil in wok on and fry shallots on medium heat till golden brown. Remove and set aside fried shallots.

Add garlic, carrots and French beans and stir well for a minute. Add prawns and stir well till prawns turn red. Push ingredients aside by making a well. Add a tablespoon of oil in the center and break eggs into the oil. Once eggs are semi-cooked, add rice and push ingredients into it.

Stir evenly and press rice to separate grains from one another. Add seasoning. Fry the rice for about 3 minutes and until the seasoning is evenly distributed.

Dish out and garnish with fried shallots.

12:27 AM | 0 komentar | Read More

Malay Fried Rice

Material:
500 g cold cooked rice
3 tablespoons cooking oil
75 g small carrots, cut into small squares
100 gr shrimp, peeled
100 gr chicken meat, cut into small squares
100 g long beans, cut into pieces
2 tsp salt
½ tsp pepper powder
2 tablespoons celery leaves, thinly sliced

Complement:
Scrambled eggs, thinly sliced
Leaf lettuce
5 tablespoons fried onions

Blend:
3 cloves garlic
5 red onions
3 pieces of red chilli
1 tsp roasted shrimp paste

Method:
1. Stir fry ground ingredients until fragrant, put the shrimp, and chicken. Stir until change color.
2. Add carrot, long beans, and celery leaves and stir well. Add rice, salt, and pepper, stir until blended and cooked.
3. Serve with a complement.

9:38 AM | 0 komentar | Read More

Fried Rice Red

Material:
2 pcs red tomatoes
1 tablespoon cooking oil
3 cloves garlic, crushed
1 / 2 onion, roughly chopped
100 g peeled shrimp, may be left whole or cut according to taste
75 g carrots, diced 1 / 2 cm, boiled
50 g sweet corn, boiled, pipil
5 bean stalk, siangi, cut into round 1 / 2 cm, boiled
1 stalk spring onion, thinly sliced
1 tablespoon tomato paste
1 / 2 teaspoon pepper
1 teaspoon salt
2 plates of white rice
1 tsp soy sauce
1 tablespoon sesame oil

Method:
1. Base of the tomato slices, then boiled briefly until cooked tomatoes. Lift, peeled, roughly chopped, then strain. Take a fresh tomato juice. Set aside.
2. Enter the oil and tomato juice into the skillet and cook until tomato liquid to dry. Add garlic and onions, continue sauteing until fragrant.
3. Enter the fish / shrimp, corn, green beans, green onion, then stir well. Season with tomato paste, pepper powder.
4. Add rice and stir until the spices evenly covering the rice. Having looked rough rice and grain-grain, season with salt and soy sauce. Toward removed, sprinkle sesame oil. Stir well, remove from heat.

Serves 2

9:37 AM | 0 komentar | Read More

Cheese Baked Fried Rice

Material:
400 grams of cold white rice
1 tbsp butter / margarine
1 tablespoon mayonnaise
2 tablespoons corned
1 tablespoon frozen peas
50 grams of easily melted cheddar cheese, grated

Method:
1. Heat the butter, cook the corned beef and peas and stir well.
2. Add rice, mayonnaise, and salt, mix well, remove from heat.
3. Add grated cheese and peas, smooth.
4. Remove and spoon into a dish meals. Bake until cheese melts. Serve while hot.

For 2 people

9:36 AM | 0 komentar | Read More

Fried Rice Hangabei

Material:
250 gr white rice
3 eggs boiled
2 red chilli, finely
100 gr chicken meat
2 tablespoons soy sauce
2 cloves garlic, keprek
1 / 2 teaspoon salt
1 / 2 tsp sugar
1 / 2 tsp bouillon powder

Layers:
2 eggs
150 gr flour PANIR

Complement:
75 g grated cheese
25 gr beef

Method:
1. Heat oil and saute garlic until fragrant. Enter the red chili and chicken meat. Cook until chicken changes color.
2. Add rice, add pepper, salt, soy sauce, sugar, and bouillon powder. Mix well.
3. Take 100 grams of fried rice, pipihkan. Give a hard-boiled eggs, round. Do it until all material is complete.
4. Rounded Dip into egg fried rice, and enter in PANIR flour, roll back into the egg, and roll back into the flour PANIR.
5. Heat oil, fry the rice balls fried till golden brown, remove and drain.
6. Prepare a serving dish, divided spheres of fried rice, put cheese and shredded beef. Serve immediately.

For 3 people

9:35 AM | 0 komentar | Read More

Thai Fried Rice Mix

Material:
5 cups cooked rice
2 medium-size squid, cut horizontally into a small circle
3 cucumbers, sliced ​​with a medium width
1 onion, sliced ​​lengthwise
1 tablespoon garlic, minced
1 / 2 teaspoon sugar
3 stalks green onion, cut short stems and use only the green part only
3 eggs
10 head of black medium-size shrimp, skinned
100 gr boneless chicken breast, thinly sliced
2 large tomatoes, cut into 8 parts
3 vegetable oil
3 tablespoons soy sauce
2 lemons, halved
1 spring coriander

Method:
1. Enter the vegetable oil in hot pan, saute garlic, add chicken, shrimp, and squid until cooked. Season with soy sauce, then enter the rice.
2. Press the rice into the sides of the pan, add remaining oil, break the eggs and mix with rice.
3. Add tomatoes and red onion, mix. Garnish with coriander leaves.
4. Serve with fish oil and lemon. To be more delicious add chopped fresh chilli to fish oil.

Serves: 4 people
Preparation time: 15 minutes
The content of nutrients (total energy calories 483 g):
* Protein 23.5 g
* Fat 17 g
* Carbohydrate 59 g
* Minerals:
  - Calcium 262 g
  - Phosphorus 118.42 gr
  - Iron 24.5 gr
* Vitamin C 45.3 gr
* Fiber 1.8 g

9:34 AM | 0 komentar | Read More

Spicy Fried Rice Pindang

Material:
400 grams of cold white rice
6 pcs beef meatballs, diced
2 to margarine
2 stalk green onion, chopped
3 pm pindang fish, cut into pieces
4 pcs tomatoes, thinly sliced
4 tablespoons tomato sauce
1 teaspoon salt
1 tablespoon soy sauce

Spices:
6 pcs red onion
4 cloves garlic
3 pcs chili sauce
4 pcs red chili

Complement:
fried onions
egg
crackers or chips fried

Method:
1. Fried fish pindang until crisp, remove the head. Dispose of needles, then suwir-suwir.
2. Heat margarine and fry ground ingredients until fragrant, put the tomatoes, tomato sauce. Mix well.
3. Add meatballs, shredded fish and rice and stir well.
4. Season to taste salt and soy sauce. Cook, stirring frequently until cooked.
5. Before serving sprinkle scallions. Serve warm with egg, fried onions and crackers.

For 4 people

Recipe: Erwin Kuditawati
Test Kitchen: Club Nova
Food stylist: Popy Fitria

9:32 AM | 0 komentar | Read More