Mee Rebus

Mee Rebus is a Malay-Indian (Mamak) style noodle with a spicy potato-based gravy. It is another popular hawker's delight in Malaysia. The term, "Mamak", is an expression used in Malaysia to describe the Indian Tamil Muslim community and culture.

 

Ingredients: (serve 4-6)
500 gm fresh yellow noodles, blanched (substitute for spaghetti if not available)
1 lb prawns, shelled (keep the shells for stock)
Curry spice: (grind together)
1 medium red onion, chopped
1-inch piece of ginger
2-inch piece of galanger (or 2 tsp. galangal powder)
5 cloves garlic
1 Tbsp. coriander powder
1-2 Tbsp. chili powder (adjust to your taste)
2 tsp. cumin powder
2 tsp. turmeric powder
3 sprigs Indian curry leaves
1 Tbsp. tamarind paste (or Sinigang tamarind mix powder)
salt and sugar to taste
4 Tbsp. oil
Gravy:
2 medium sized sweet potatoes (peeled, boiled and mashed)
6 cups prawn stock (made by boiling unshelled prawns)
1 8oz can tomato sauce
1 cup coconut milk
1 stalk lemon grass, cut in halves
Garnishing:
Bean sprouts, scalded
4 eggs, hard boiled and sliced
2 small potatoes, boiled with skin on and quartered)
Fried tofu, fried and sliced
Spring onions, chopped
3 lemon or limes, sliced
20 shallots, sliced and deep fried
2 red chillies, sliced
Method:
1. In a saucepan, heat a tablespoon of oil and cook shelled prawns. Remove and slice into halves when cool enough to handle. Return pan to the stove and add another tablespoon of oil and fry prawn shells until fragrant. Add in 6 cups of water and simmer over medium heat for about 15 minutes. Remove stock and set aside for later.
2. Heat a tablespoon oil in a frying pan over medium heat. Stir fry the curry ingredients, curry leaves, and lemon grass until fragrant about 10-15 minutes.
3. Drain prawn stock into a larger pot and bring to a boil. Add in the curry paste, mashed potatoes, tomato sauce, tamarind paste, and coconut milk. Stir well to mix. Lower heat to simmer on low for another 15 minutes until gravy is smooth without lumps. Add a little more water or chicken stock if it is too thick, but not too much. Season to taste with with salt and a pinch of sugar. (The taste is should be spicy and lightly sour)
4. To serve, place blanched noodles and bean sprouts into individual bowls. Pour hot gravy on top and garnish with tofu, eggs, potatoes, and lime. Note: Serve with sambal chili on the side for added spiciness.
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Chicken Satay with Peanut Sauce

Satay or "Sate" was originated from Java, Indonesia. It is also popular in other Southeast Asian countries: Malaysia, Singapore, and Thailand. It is an authentic and a popular dish consisting of richly spiced meat (chicken, pork, beef) on bamboo skewers. The meat is grilled over a wood or charcoal fire and served with a spicy peanut sauce, onions, cucumbers and ketupat (pressed rice cubes.) When I was a kid growing up in Malaysia, my friends and I would wait anxiously for our regular satay vendor. On his shoulder he had a long wooden stick to carry two hugh rattan baskets--a hot charcoal stove on one, and the other basket his famous satay. We would squat near his hot stove and watched hungrily while he cooked our satay. Hmmm..it was the best Satay I've tasted!

Ingredients:

2-3 lbs chicken thigh meat
2 stalks lemon grass, crushed
bamboo skewers, soak overnight with a few drops of oil
oil for basting
Seasonings/Marinade:

3 tsp. cumin powder
2 tsp. cinnamon powder
5-6 shallots, diced finely

2 tsp. coriander powder

2 tsp. tumeric powder
1-2 Tbsp. curry powder
2 Tbsp. sugar

2 Tbsps. oil

1 tsp. salt
1 Tbsp. brown sugar

Peanut Sauce:

300 gms raw skinless peanuts, roasted
2 Tbsp. coriander powder
2 tsp. turmeric powder

2 tsp. ginger powder

2 tsp. galangal powder
2 tsp. cumin powder
1 onion, cut in chunks
3 cloves garlic
2 stalks lemon grass, grind finely

4 Tbsp. chilli paste

½ cup brown sugar
½ cup tamarind paste (or 3-4 Tbsp. tamarind, mix with water to get about ½ cup)

3 Tbsp. oil

Method:

1. Cut meat into 1-inch strips, drain and set aside. In a bowl mix the seasoning ingredients together to form a smooth paste. Taste and test the marinade--it should be spicy, salty and sweet, adjust to your taste. Add more chili if you want a spicier satay. Marinate the meat well with this mixture at least 4 hours or overnight. Pierce meat on bamboo skewers. Set aside in refrigerator while you prepare the dipping sauce.

2. To make peanut sauce: In a pan on medium heat, pan roast raw peanuts till golden brown. Cool, and grind peanuts to resembles like breadcrumbs. Set aside.

3. Mix all the spices, brown sugar and chilli to a paste. Heat 1 Tbsp. oil and fry mixture until fragrant until a thin layer of oil forms on top of mixture. Lower heat and add tamarind juice and let it simmer for about 5 minutes. Add sugar and 3/4 of the peanuts. If mixture is too thick, add a little more tamarind juce and a little more sugar if you like it sweeter. The taste should be spicy hot with a balance of sweet and sour taste.

4. Prepare charcoals for grilling. Grill meat over burning coal, constantly basting with cooking oil over the meat using the crushed lemon grass as a brush. Turn chicken over and baste with oil. Grilled till cooked on both sides.

5. To serve, arrange a few sticks of satay on a plate, accompanied with peanut sauce, sliced cucumber, onions, and compressed rice (ketupat)
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Grilled Fish with Turmeric

What a wonderful treat! A dear friend gave us a freshly caught fish yesterday. It was a rod cod and it's flesh is white and meaty. I have some left over banana leaves and I am going grill it outdoors.

I am sure for the most part, most of you know how to tell if a fish if fresh. Here's a few tips: a fresh fish should not smell fishy; the eyes should be clear with no cloudiness, and not sunken; the gills should be pink/red and wet and not slimy. 

 Ingredients:
1 fresh fish, clean and gutts removed
1 Tbsp. turmeric powder
1 Tbsp. curry powder
1 Tbsp. lemon grass powder
1 small chilli, sliced
1 Tbsp. light soy sauce
juice of 2 medium lime/lemon
oil
1 piece banana leaf, soften (you can use aluminum foil)
Method:
1) Mix all the dried spices and lemon juice in a bowl. Slit the fish on both sides. Marinade the fish and leave for about 2 hours in the refrigerator.
2) Spread a thin layer of oil on the banana leaf or aluminium foil. Put the fish on top and wrap and seal corners with tooth picks

3) Grilled on stove on medium for about 30 minutes until fish is cooked. The eyes of the fish should be white in color. Remove and serve with extra lime if desired.

Spicy Shrimp Floss/Sambal HeeBee

This is a wonderful Peranakan side dish that is simple to prepare and store well in the refrigerator. I used to spread on a toast, or sprinkle on top of stir-fried vegetables. It is just as wonderful with plain rice.
Ingredients:
3 cups dried shrimp, rinsed and soaked overnight
½ cup dried chilies, deseed and soaked to soften
5 fresh red chillies, deseed and slice
1 lemon grass, sliced
½ cup chopped onions
1 piece ginger
1 Tbsp. dried belachan
2 Tbsp. tamarind powder or paste
salt and sugar to taste
¼ cup oil
Method:
1. Blend the following in a food processor: dried shrimp, chilies, lemon grass, shallots, and ginger until it resembles small chunks.
2. Heat oil on high and fry ingredients until golden brown and fragrant. Reduce heat to medium and continue to stir until mixture is dry. Season to taste with tamarind, salt and sugar.

3. Remove from heat and store in containers when cool enough to handle. Keep in refrigerator.
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Tamarind Pork

This is a simple dish that is flavorful and great for the hot summer weather. I served this with stir fried summer squash from our garden.
Ingredients:
1 lb pork butt or shoulder pork, cut into 3" cubes
1 medium red onion, chopped
2 small potatoes, peeled and cubed
2 Tbsp. tamarind paste
1 cup chicken stock
1 piece dried tamarind peel
salt and pepper to taste
1 tsp. sugar
1 Tbsp. cooking oil
Spices:
2 tsp. lemon grass powder
2 tsp. garlic, minced
1 tsp. chilli powder
Method:
1. Marinade pork with spices and set aside. Heat oil in pan and fry onions until soft and fragrant.  Add pork and brown on all sides. Mix tamarind paste with stock.
2. Add stock and tamarind peel to the pork. Stir to mix until sauce is fragrant, then add potatoes. Cover and simmer until sauce has thickens. Remove tamarind peel and serve hot with rice and a side vegetable dish.
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Lamb in Fragrant Sauce

If you like lamb, you will love this dish. It is simmered with coriander, bean paste, and hoisin sauce. You can use lamb shanks and leave it whole, or easily substitute it with any type of meat, such as chicken or pork.

Ingredients:
1 lb lamb breast riblets, cut into 2-inch pieces
3 medium sized potatoes, peeled and cubed
2 tsp. Sar ginger powder
¾ cup warm water
salt and pepper to taste
2 Tbsp. oil
1 small red onion, sliced thinly
1 tsp. garlic, minced
2 Tbsp. bean paste
2 tsp. hoisin sauce
6 Tbsp. coriander powder
Method:
1. In a bowl, mix garlic, bean paste, hoisin sauce and coriander powder to a smooth paste with some water. Marinate lamb pieces with ginger powder and salt, set aside.
2. Heat oil in large pan and fry onion until soft, then stir in spice paste. Fry until fragrant over medium heat, adding a little warm water if necessary. Add in lamb pieces and cook further to brown meat, stir to to mix with the sauce. Add the rest of the water and potatoes. Covered pan with lid and simmer until meat is cooked through and tender. Serve warm with rice.
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Curry Prawns

This is a delicious curry in which the prawns is flavored with spices and curry leaf, a specialty in Malaysian local curries. I serve this with nasi kunyit.
Ingredients:
400gms prawns, deveined, washed and drained
1 small red onion, sliced thinly
2 tsp. garlic, minced
¾ cups coconut milk
2 sprigs curry leaves (murraya koenigii)
oil for cooking
Spices: mix to form a smooth paste
1 tsp. turmeric
1 tsp. chilli powder
2 tsp. cumin powder
1 tsp. galangar powder
2 tsp. tomato paste
1½ Tbsp. coriander powder
½ tsp. fennel powder
2 Tbsp. water
Method:
1. In a frying pan, heat 2 tablepsoons of oil and fry onion and garlic until soft and fragrant. Stir in the spices and fry on low heat until oil exudes and separates from the paste (add a little more oil if necessary), for about 5-10 minutes.
2. Add the prawns and stir fry for another 5 minutes, then add coconut milk, curry leaves. Simmer to cook prawns and season to taste. Serve hot with rice.
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Turmeric Rice/Nasi Kunyit

This is another specialty dish to serve on festive and auspicious occasions, such as weddings and on baby's full moon. Nasi Kunyit is glutinous rice dish that transcends from two ethnic cultures in Malaysia: Peranakan or Straits-born Chinese, and Malay. The former prepare this dish to celebrate a baby's one month anniversary since birth, while the latter serve it during the fasting month of Ramadan and weddings. The key ingredient to this simple and festive dish is turmeric, which gives it a rich golden yellow color. It is often accompanied with other dishes that is rich in gravy, such as curries or stews.
Ingredients:
1¼ cups glutinous rice, washed and soaked overnight
2 tsp. turmeric powder
1 cup coconut milk
1 piece dried tamarind
1 cup water
1 pandan (screwpine) leaves
3 cloves
1 cinnamon stick
½ tsp. salt
Method:
1. Rinse and drain rice into a bowl, and set aside. In a frying pan over medium heat, pan fry cloves, cinnamon stick for about 5 minutes until fragrant. Remove and set aside.
2. Add the pan-roasted spices to the rice, along with turmeric powder and tamarind to a bowl. Mix well to mix and let sit for overnight or at least half a day.
3. Set a steamer with water to boil. Remove and drain only the rice to a deep pan. Add the coconut milk, water and screwpine leaf to it and steam for 1-2 hours or until rice is cooked and fluffy. Serve warm with your favorite curries.
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Five-Spice Beancurd Rolls/Lobak

I love anything prepared with bean curd and this dish is using the by-product of soybeans. Bean curd skin is a thin film and/or skin on the surface of the cooked bean curd mixture. The thin films are collected and dried on bamboo pole into yellowish sheets known as tofu skin or bean curd skin. This is a traditional dish that can be found in most hawker stalls and open air night markets in Malaysia.
Ingredients:
1 lb pork butt, cut into ½ inch strips
1 package dry bean curd skin, soaked in water to soften
oil for deep frying
Spices:
1 medium red onion, chopped finely
1 tsp. five-spice powder (ng heong fun)
1 tsp. sugar
1 tsp. cornflour
salt and pepper to taste
Dipping Sauce:
¾ cup rich meat stock
2 tsp. cornflour
2 tsp. tapioca flour/starch
¼ tsp. five spice powder (ng heong fun)
2 tsp. water
2 Tbsp. dark soy sauce
1 large egg white
salt and sugar to taste

Method:
1. Marinate meat strips with spices for at least half a day. Remove beancurd sheets and cut into 5" X 7" and gently pat dry with paper towels.
2. Spread the meat fillings on the beancurd sheet. Wrap into a roll and seal with flour paste (some flour mix with a little water). Do the same with the rest of the meat.
3. In a deep pot, heat enough oil on high. Fry in rolls in small batches until crispy and golden, about 10-15 minutes. Drain on paper towels.
4. In a small saucepan, bring stock to a boil. Mix the flours with a little water into a smooth paste, add to the stock to thicken. Add sugar, five spice powder, soy sauce, sugar and mix into sauce. Simmer over low and cook until sauce has thicken. Adjust seasonings to taste and stir until sauce turns smooth. Add in egg white and stir with a fork to form thin strands. Remove from heat.
5. Cut rolls into slices and serve with dipping sauce.
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Country Style Egg Noodle Soup/Pan Meen

 

I remembered fondly how my mother used to prepare the dough and we would gathered around the stove to drop in pieces of flattened dough into the water to cook, while a pot of soup stock of ikan bilies(dried anchovies)simmering on the stove. It is so delicious and comforting! "Pan Mein" is served with "Sayor Manis" (Malaysian-Chinese for sujaichoy) and chilli sauce. It is a native plant in Sabah and is commonly known as Sabah vegetable.I am not sure how and where this dish was originated, and the names vary by ethnic groups. It has been called Mein Fun Goh, Pan Meen, or Meehoon Kuih. It is actually a poor man's food where one can get these items with very little money. I never miss this dish when I visit Malaysia.I've seen the local hawkers in Malaysia made the noodles using the pasta machine and the soup is mostly meat bones and sugar--nothing like preparing it yourself at home. You can get dried anchovies in most Asian or Korean supermarkets and substitute baby spinach or Chinese choy sum for the sayor manis.

Dough:
400 gms. plain flour
½ tsp. salt
2 eggs, beaten
½ cup lukewarm water
Soup Stock:
3 ozs.dried anchovies, heads and guts removed
1 chicken carcass
300 gms. pork bones
300 gms. pork meat
1 medium size jicama, peeled and quartered
10 cups of water
1 small piece of ginger, crushed
2 tsp. ikan bilies stock (if available)
2 Tbsp. oil
Garnishing:
1 packet baby spinach, washed and drained
fried dried anchovies
4 pcs. dried cloud ears fungus, soaked to soften and thinly sliced
8-10 dried mushrooms, soak to soften and thinly sliced
2 Tbsps. oil
2 Tbsps. dark soy sauce
2 tsp. oyster sauce
Chilli Sauce:
5-6 red chili deseeded and minced finely
1 tsp. fish sauce
juice of 2 large lemons
salt, and sugar to taste

Method:
1. In a large bowl, add the ingredients for the dough and mix well to incorporate. Add just enough water to dough to form into a pliable dough. Add more water only if necessary. Note: You can pulse the ingredients in a food processor. Wrap dough with plastic and covered in a warm place for at least an hour, while you prepare the rest of the ingredients.
2. In a pan,heat oil and fry the anchovies till golden and crispy. Remove half of it and drained in paper towels for garnishing. Add the rest of the anchovies,water, chicken, jicama, ginger, mushroom stems, and meat into a large pot. Bring to a boil. Remove any scum floating on top of the soup and simmer soup on medium heat for about an hour. Season soup to taste.
3. Heat oil in a shallow pan and fry the cloud ear fungus and mushrooms till soft and season to taste with salt and pepper. Remove and set aside.
4. In a bowl mix chilies, soy sauce, and fish sauce, and lemon juice together. Set aside.
5. Bring another pot with enough water to a boil with a few drops of oil and salt. Remove dough from the plastic wrap, use your thumb and index fingers,tear small chunks of dough into small pieces and flatten it into thin pieces and drop them into the water. Remove pieces of dough as they float up with a slotted spoon into another bowl. Repeat the same with the rest of the dough. Note: You can prepare the dough with a pasta machine or simply roll out on a floured surface thinly and cut into strips with a pizza cutter. Add the vegetables to the water to cook.
6.Arrange some cooked noodles in individual bowl, add some spinach and spoon hot soup into the bowls. Garnish with mushrooms mixture and fried onions. Serve hot with chili sauce or a dash of sesame seed oil.
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Crispy Top Hats with Savory Fillings/Kueh Pi Tee

This dish is a Peranakan or Nyonya snack, popular in Penang and Singapore. Kueh pi tee or top hats are crispy pastry cases in the shape of a hat. The cases can be made ahead of time and makes great hors d'oeuvres. The mold is a hand fluted truncated cone made of bronze, its tapered shape allows the top hats to slide off the mold once they are cooked. Making this is no small feat as it requires patience, time and the right batter mixture. The trick is to get the mold seasoned with the hot oil before dipping into the batter.
Ingredients:(makes about 3 dozens)
150 gm rice flour
50 gm cornflour
50 gm all-purpose flour
1 egg, beaten
¼ tsp. baking powder
1 cup water
pinch of salt and pepper
oil for deep frying
Pi tee mold
Filling:
1 medium sized jicama, peeled and julienned
1 carrot, julienned
2 tsp. minced garlic
2 shallots, minced
3 eggs, beaten
1/4 cup cooked prawns, chopped in small pieces
2 tsps. oyster sauce cilantro for garnishing
fried shallots for garnishing
lettuce, shredded in small pieces
chilli sauce for dipping
Method:
1. Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk until mixture is free from lumps. The batter is done, when it coats the wooden spoon or your finger with a light creamy layer thick enough to hold. Strain batter into a clean bowl and let stand for at least an hour.
2. Heat enough oil to a deep saucepan on high. When oil is hot, immersed the pi tee mold into the oil briefly for about 2 seconds. Lower the heat to medium. Dip the heated mold into the batter, until it come up to the rim of the mold, coated with the batter. Let the excess batter to drip off, then dip the mold into the hot oil.
3.To separate the batter, jiggle and move the mold up and down to loosen the edges around the top. The batter should come loose by poking gently with a fork or long bamboo skewer on the edges. Allow the casing to cook in the oil until it is light brown. Remove and drain on paper towels. When cool, store in air-tight containers.

4. In a wok, add some oil and fry the garlic and shallots till soft and fragrant. Add the jicama and carrot and cook for about 10-15 minutes until the jicama is soft. Add cooked prawns and season to taste with oyster sauce, salt and pepper. Remove and set aside.
5. In a clean work, add some oil and fry egg into a thin omelet. Remove and cut into thin strips.
6. To assemble: Put a piece of lettuce inside the pi tee case, then add a spoonsful of jicama mixture and garnish the top with eggs, fried shallots, and cilantro. Serve immediately with chilli sauce.
(Click arrow to watch video clip)

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Fresh Spring Rolls/Popiah

Popiah is another popular snack in my hometown, Malaysia. It is a light paper-thin crepe wrapped with shredded jicama, string beans, cucumber, prawns, and fried shallots. The skin is made of wheat flour and water. Making popiah skin is labor-intensive as it involves standing in front of a hot griddle and using the palm of the hand to dip into the flour mixture and press the dough on the griddle with a "pull and dip" rythmn. We would normally buy fresh popiah skin in the local wet market by the pound. You can purchase frozen popiah skin or pastry wrappers in local Asian markets. I like to serve this dish at a party as this allows my guests to have fun in making their own spring roll.

Ingredients (A):

1 cup prawns

2 cups jicama, julliened
1 cup french beans, sliced thinly
1 cup firm beancurd, julliened
1 cup cooked beansprouts
½ cup shallot, sliced
2 Tbsp. garlic, minced
oil for stir fry
Ingredients (B):
4 eggs, beaten
1 cup cucumber, julliened
½ cup toasted peanuts  (skins removed and finely grind)
1 head lettuce
cilantro, shredded
chee hou sauce or plum sauce
chilli sauce (optional)
popiah skins, thawed at room temperature
Seasonings (C):
salt and sugar to taste
2 tsp. white pepper powder
2 Tbsps. light soy sauce
1 Tbsp. oyster sauce
Method:
1.Wash and cut all ingredients. Toast and grind peanuts finely.

2. Heat 1/2 Tbsp. of oil in pan over medium heat. Add prawns and cook until it turns red in color, about 8-10 minutes. Remove from heat to cool. When cool enough to handle, remove shells, cut in half and remove black thread on top of the prawn. Cut prawn into thin slices.

3. Heat some oil on a skillet and pour some egg mixture to form a thin omelet. Turn over to cook the other side. Do the same to the rest of the egg mixture. When cool, cut in thin slices.

  

4.In the same skillet add 1 tablespoon oil and 1/2 of the shallots and garlic. Fry until shallots are soft and aromatic over medium heat. Add jicama and cook until it reduced in volumne. Remove and place in a larger pot. 

5. Using the same skillet, add some oil and brown beancurd on both sides. Remove beancurd and saute string beans till it is cooked but not soft. Add this to the jicama mixture.

6. Reheat the larger pot and add the seasonings (salt, pepper, soy sauce, oyster sauce) stir in to mix and simmer over low heat for another 10 minutes. Adjust seasonings, remove from heat.

7. In another saucepan, heat enough oil and fry the rest of the shallots and garlic till crisp and brown. Drain on paper towel to remove excess oil.

 

To assemble:

8. Set out the vegetables, sauces, and garnishing into separate containers on the table.

 

9. Place thawed popiah skin on a flat surface or a plate. Brush the popiah skin lightly with chee hou sauce or chilli sauce in the center. Tear a piece of lettuce away from the middle vein (this will make it easier to roll and not poke through the skin). Place lettuce about 2" away from the side of the skin.

Spoon about 1 tablespoon of jicama ingredients on top of lettuce, squeezing out excess gravy. Arrange the other ingredients (eggs, prawns, cucumber, peanuts, cilantro) Sprinkle top with some fried shallots. Roll up from front, fold the sides, tucking in firmly and roll up firmly. Serve immediately.

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Pickled Vegetables/Acar Awak

Acar Awak is a classic Peranakan (Nyonya) pickled vegetable relish accompaniment commonly served on the dinner table. It is spicy with a sweet and sour taste and the flavor intensified overtime. This dish is perfect with curries and yellow glutinous rice and it keeps well in the refrigerator. I usually make enough to give away as gifts.

Ingredients:
½ lb french beans or Chinese long beans
3 carrots, peeled
2 daikons, peeled
2 cucumbers (discard center)
2 fresh red chillies, remove seeds
½ cup peanuts, fried and ground in smaller pieces
2 Tbsp. sesame seeds
3/4 cup white vinegar
1 tsp. tumeric powder
½ cup sugar (adjust to taste)
salt to taste
3 Tbsp. oil
Chilli Paste (pound finely):
4 chillies
1 tsp. curry powder
2 inch fresh tumeric (or 1 tsp. tumeric powder)
5 pips garlic, peeled
Method:

1. Cut all vegetables into 2" lengths, keep them in separate containers. Slice fresh chilles in fine strips for garnishing.

2. In a big pot or deep pan add enough water to cook vegetables. Add half of the vinegar, tumeric powder, salt to the water. Bring to a fast boil. Blanch and drain the vegetables for about 5-8 minutes in this order: daikons, carrots, french beans, and lastly cucumbers. Drain and remove excess water from vegetables.

3. In a clean pan, add oil and fry grounded spices over medium heat till fragrant and oil exudes from chilli mixture. Add in all the vegetables and red chillies and mix in well.

4.Season to taste with sugar and vinegar. Stir in the grounded peanuts and sesame seeds and remove from heat. Serve hot or cold, when cool store in sterilized jars and keep in the refrigerator.

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