1

Kway Teow Wet Recipe

“4 Orders of Kway Teow Wet, Seafood Only please”

So last weekend, my Malaysian Course mates and I decided to cook dinner together to satisfy our cravings for KWAY TEOW WET. Seafood style. So I decided to document our “experience” in cooking this dish for the first time. So below is our recipe of our meal! Enjoy!

Chefs of the night (from left): Sheryl, Alyssa, Evelyn, Aizat

This is a recipe for 1 serving. In the pictures, it would be for 4 servings! I referred to a few recipes online and so this is my version.

Ingredients for Kway Teow:
200g  Kway Teow (flat rice noodles/stick)
2 tbsp Dark Sweet Sauce
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
A handful of Bean Sprouts
Cooking Oil

Ingredients for Broth:
6 pcs or more Prawns, Shell removed
2 Eggs
1 tbsp Light Soy Sauce
2-3 cloves of Garlic
1 tbsp Cornstarch (may need more to adjust the consistency)
Choi Sum (normally 3-4 stalks)
A handful of Mixed seafood (optional for more flavour)
1 cube of Chicken Stock
100ml Boiled Water

IMG_5774

Our ingredients for the night!

Steps: Fried Kway Teow
1. Loosen the Kway Teow by boiling it in water (Don’t over boil them! If you do, it would be too mushy and out of shape to fry).

2. Filter the Kway Teow, then fry it in high heat with oil, adding Dark Sweet Sauce as you go until evenly coated. Avoid overcooking it as they will become sticky and clumpy. Basically just fry/stir frequently until you get it a consistent colour. Stop stirring intermittently to get a nice char on your noodles.

3. Add the beansprouts and stir fry it along with the Kway Teow

IMG_5775

IMG_5776

 

Steps: Broth

  1. Heat the oil in a pot.
  2. Add the Garlic and stir fry it until fragrant.
  3. Saute the prawns and seafood with the garlic.
  4. After the prawns and seafood have sear, add in the boiled water and chicken stock, stir until chicken stock has melted into the broth.
  5. Bring sauce to boil and add the Choi Sum.
  6. Thicken the sauce with cornstarch and simmer for awhile until everything is cooked.
  7. Add in the eggs and lightly spread it to make an eggy broth!
IMG_5798

This is us Multitasking

Then VOILA!
IMG_5803

IMG_5807

Dinner is SERVED!

 

 

Advertisements
0

Comfort Bak Kut Teh (肉骨茶) Recipe, Student edition

Bak Kut Teh, Pork Ribs in Spices and Herbal Soup, is a dish of favourite of mine. When I am away from home (Malaysia), I would be missing this particular soup broth that warms my tummy. So today, I shall just briefly describe how I replicate this soup miles away from home! Not forgetting the favourite fragrant rice that we all love!
Ingredients (Serves 4):
Soup:
1 Pack of Bak Kut Teh Soup Pack
1kg of meat (Most commonly Pork ribs and Pork Belly)
2 Garlics
1 Pack of Fried tofu
1 Tbsp of Dark Soy Sauce
2 Tbsp of Light Soy Sauce
2 Tbsp of Oyster Sauce
Salt
2.5 litres of water
Eggs (as many boiled eggs as you want)
Iceberg lettuce

Rice:
1 handful of fried shallots
Rice

Steps (Soup):
1. Put the 2.5 litres of water into a pot and bring to boil.
2. Add the soup pack into the pot. (Do NOT break the pack, just put the pack in as the pouch)
3. Add the 1 kg of pork into the pot, allowing the soup pack to infuse into the soup, and the meat to be cooked.
4. Add the Garlic into the pot.
5. Add the sauces and salt and taste. You may add more of any sauce to adjust the taste to your liking.
6. Leave it to cook for the best is more than 1 hour of low heat. (This is to bring out the best taste).
7. Additional ingredients such as fried tofu, hard boiled eggs, and iceberg lettuce can be added to the soup for more variety of ingredients in the soup dish.

Fragrant Rice:
Just follow the steps you would to make normal rice, but add the handful of fried shallots to have that slight aromatic rice taste.
I have also created a sauce that goes well with the meat while eating the bakkuteh. This is done by chopping raw garlic and then mixing it with chopped chilli and a mixture of dark and light soy sauce with a tinge of sugar. This would serve as a lovely spicy dip for the meat.

IMG_5437Ingredients used for the bak kut the
IMG_5438Soup with the meat, soup pack and garlic!
IMG_5439My personal assistant adding the sauces into the pot!
IMG_5442
This is the end product after boiling in low heat for a few hours! It looks amazing! The tofu would soak up the soup and when you actually bite into the tofu, you can drink the soup too!
IMG_5443IMG_5444         .                                                                                                           .

The meal for the night! My boyfriend and I managed to eat this pot of bakkuteh with rice for 3 meals! We added lettuce the next day and cooked with the remaining broth. Then added hard boil eggs for the next meal. It’s fairly cheap, and customisable to your liking!

Thats all for today! Apologise for the infrequent posts! Have been gaming gaming gaming!
Happy reading!

0

Oyako-Don!

Hi Guys!
Today I did a random food experiment with my boyfriend, Joy. It’s a dish that has our favourite components! Chicken thigh, Eggs and Onions! Joy and I love simple dishes that tastes awesome! Not very into the gourmet dishes. Comfortable to the stomach, and easy to prepare is the way to go for us! So I am just going to tell you a bit about how we prepared our Oyako-don dish!

Ingredients (serves 2):
200g Chicken thigh/breast (Thighs are always the best for a tenderness feel)
1 Onion (chopped)
2 Eggs
1 Spring Onions (chopped)
1 tablespoon Mirin (Japanese Rice Vinegar)
1 Tablespoon Soya Sauce
1 Chicken stock/Dashi stock (I used Chicken stock instead of the normal Dashi, but it tastes quite good anyway!)
Rice serving

Preparation:

1. Chop the chicken thigh into bite sized pieces.
2. Melt the stock with a bit of hot water on the pan on low heat.
3. Add Mirin and Soya Sauce into the heated pan with the melted stock (there might be clumps, but just keep stirring it until it completely melts.
4. Add the chicken pieces onto the pan
5. Add the chopped onions into the pan when the chicken is half cooked
6. Add the beaten eggs into the pan after the chicken and the onion are fully cooked (soft onions & cooked chicken)
7. Let the beaten eggs be half cooked, then move the pan off the hob. This is normally how Oyako-don is cooked, with runny egg, but if you prefer cooked egg, then just let the egg cook a bit longer.
8. Add the contents of the pan onto a bowl of rice
9. Add chopped Spring Onions to garnish!

 

IMG_5426

Chicken thigh cooking on sauce broth

IMG_5430 copy

Chicken and broth with chopped onions

IMG_5433             IMG_5432
Finished Product! A bowl of Oyako-Don!

IMG_5434              IMG_5435
Oyako-Don in Big glass bowl for Joy! 😀 He was very content with the meal! Yes, that is his content look!

So guys, this is the first time I did this kind of “Cooking Directions” thing. The pictures are somewhat lacking. However, this is just a sharing of what I have been up to during my holiday!
Stay tuned for MORE random stuff! 😀