HOME COOKED KERABU MEEHOON - PENANG STYLE

I LOVE MY MOM'S COOKING. SHE IS THE BEST COOK. I'm sure most of you definitely agree with this statement.

Penang Kerabu Meehoon is a all in one dish which I can eat 5 meals a day. Simple and easy to prepare but need an expert cook like my mom to whipped up such a delectable dish in less than 20 minutes. Since I love seafood, my mom will never fail to add fresh prawns and squids to suit my taste bud.

Below are my mom's secret recipe which I would like to share with all cooking enthusiast.

Ingredients
a) 1 packet of vermicelli - soaked till soft & drain the water
b) dessicated/grated coconut (kerisik)
c) sliced squids
d) fresh prawns (deshell)
e) kaffir lime leaves (cut finely)
f) small onions (slice thinly)
g) 2-3 limes

Chilies paste
blend cut red chillies + lemon grass + garlic + small onions + belacan (shrimp paste) + dried prawns

Method
1) In a small wok, heat up oil and fry the chillies paste till fragrant.
2) Add in squids, prawns, sugar and salt to taste. Set aside.
3) Pan fried the meehoon till cooked and set aside.
4) In a big bowl, add the mee hoon + cooked chillies paste and
the rest of the cut ingredients and mix it well.
5) Serve in a plate with a lime.

A DELECTABLE HOME COOKED KERABU MEEHOON!

JAPANESE GREEN TEA NOODLES

Feeling bored eating instant maggi mee, I decided to whip up a bowl of Japanese green tea soup noodles.

All the ingredients are purchased from a Japanese mini mart in Melaka. Every item in the store are sold at RM5 each which is very reasonable.

INGREDIENTS: dried green tea noodles and soya sauce/stock for the soup (make sure you get the right type of soya sauce that blends well with your choice of noodles)

(you can cook up to 7 bowls of noodles using 1 packet of green tea noodles + 1 bottle of soya sauce)

GARNISHING : shredded dried seaweed, bonito & chopped spring onions

METHOD - TO COOK NOODLES

1. Put dried green tea noodles into a pot of water.

2. Leave it to boil and cooked for 10-15 minutes.

3. Dish out the noodles from the pot and put into a bowl of water filled with ice cubes (to ensure noodles are springy)

METHOD - TO COOK STOCK

1. In a small pot, mixed 1 cup of water with 1/2 cup of soya sauce/stock.

2. Let it boil for 05 minutes under slow fire.

3. Leave it aside

READY TO SERVE

1. Drain ice water from the noodles

2. Pour in soya sauce stock

3. Garnish with shredded seaweed, bonito and chopped spring onions.

PUMPKIN NOODLES/PASTA

This is a healthy noodles made from pumpkin paste. You can also substitute with egg, carrots, potatoes or green vegetables.

I am happy with the end result cos' this is my first attempt in making noodles even though it's a tedious and time consuming task.

INGREDIENT
2 cups of flour , 1/3 cup pumpkin puree/paste ,1/2 cup of water

DIRECTIONS
1.Combine flours
2.Stir in pumpkin puree/paste and enough water to make a sturdy dough
3.Knead for about 5 minutes.
4.Put some flour on your counter.This will keep the noodle dough from sticking to your work surface
5.After letting the dough rest, sprinkle some flour and roll the dough out thinly working from the middle out, then from the middle in.
6.When the dough is about a quarter of an inch thick, cut into thin strips or desire shape with a pizza cutter or a large knife.
7.Leave it on a rack to dry for half an hour or completely dry for storage
8.Pour a bit of olive oil into boiling water and add in the noodles/pasta until it float.
9. Scoop the noodles/pasta into a bowl filled with ice cubes and water to get springy texture.

Next.....recipe on Prawn Beef Balls with Pumpkin Noodles