Post by SeaDragon on Dec 28, 2017 17:31:25 GMT 10
Home-made hawker fare
By Amy Beh (May 17, 1999)
GLUTTON squares and hawker centres are ever popular eating places. Besides affordability, they sell a variety of tasty noodles and stuff that satisfy the Malaysian tastebud. These same types of foods can be hygienically prepared at home for the whole family. Here are recipes for some of your favourite hawker fare ...
Stir-Fried Thick Fat Noodles
Ingredients:
400g fat noodles
75g meat (pork or chicken)
(A):
Pinch of salt
Dash of pepper
100g prawns--shell but leave tails intact
100g squids--clean and slice
(B):
1 tsp light soy sauce
1/2 tsp sesame oil
1/8 tsp pepper
100g pork fat (optional)--dice and stir-fry until light brown and crispy. Drain the fat crispies.
100g Chinese cabbage (wong nga pak)--cut into 1cm strips
1/2 tbsp minced garlic
2 tbsp oil
For sauce:
1 tsp light soy sauce
1 tbsp oyster sauce
Dash of pepper and monosodium glutamate
1/2 tsp salt, or to taste
1/2 tsp sugar, or to taste
1/2 tsp chicken stock granules
1 tbsp thick soy sauce (for added colour)
1 cup stock or water
Method:
SCALD noodles in boiling water for 1 minute. Drain and steep in cold water until noodles are soft. Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.
Season chicken with ingredients (A) and prawns and squids with ingredients (B). Set aside for 10-15 minutes.
Heat oil in wok and saute garlic until lightly browned and fragrant. Add meat and stir-fry well. Stir in prawns and squids and toss lightly. Put in noodles and sauce ingredients, and toss well. Add Chinese cabbage and chicken stock. Stir well, cover wok and simmer over medium-low heat. (Add more thick soy sauce for colour if preferred.)
Remove the wok cover and lower the heat. Simmer noodles for a short while till gravy is thick. Sprinkle a few pieces of pork crisps (optional). Turn up the heat and stir the noodles briskly. Dish out and serve with sambal sauce.
Duck Soup with Vermicelli
Ingredients:
600g duck or 1/2 a duck--cut into five fairly big pieces
800g water
5 bundles vermicelli
Herbs for the soup:
15g tong kwai
10g pak kay
10g tong sum
1 tbsp kei chee
4 slices young ginger
3 dried black mushrooms--soak and quarter
Seasoning:
1/2 to 1 tsp salt
Method:
PLACE duck and herbs in a double boiler pot. Add water and steam for 60 to 90 minutes over medium-low fire. Keep topping up the bottom section of the doubleboiler with boiling water in the process of steaming. When duck is tender, add seasoning to taste.
Scald each bundle of vermicelli in boiling water for 30 seconds. Drain and place in serving bowl. Pour soup and add a piece of duck to each bowl. Serve hot.
Footnote: This recipe serves five.
Koay Teow Th'ng (Koay Teow Soup)
Ingredients:
For the soup base:
1 chicken (1 kg)
1/2 duck (650-700g)
300g yam bean (sengkuang)--cut into big, chunky pieces
5 litres water
20g rock sugar
1 piece sole of fish (pnee hoo)--deep-fry and pound finely
600g koay teow
2 pairs chicken gizzard
1 fish cake--slice thinly
20 fish balls
Seasoning:
1 tsp salt, or to taste
1/4 tsp pepper
1 tbsp fish sauce
Garnishing:
Chopped spring onions and Chinese parsley
Sliced red chillies
Lettuce leaves--shred
For garlic oil:
4 tbsp chopped garlic
1/2 cup oil
Method:
BOIL water in a stock pot. Add duck and cook for 40-45 minutes over a medium-low fire or until meat is cooked. Dish out duck, carve out the meat and put the bones into the stock.
Put the chicken into the stock and cook for 10-15 minutes or until chicken is cooked. Remove chicken, carve out the meat and put the bones and carcass in the stock and simmer.
Add yam bean and rock sugar. Simmer stock over low heat for 60 to 90 minutes. When soup stock or soup base is ready add seasoning and pounded sole of fish. Keep stock warm over a very low fire.
Add chicken gizzard and fish balls to the soup base. When gizzard is cooked, cut into thin slices. Shred chicken and duck meat and set aside.
To serve: Scald koay teow in hot water. Dish out and place required amount in serving bowls. Top up with shredded chicken and duck meat. Add a few slices of gizzard. Scoop soup base together with three or four fish balls over the bowl of koay teow. Add garnishing and dash of garlic oil. Serve immediately.
Footnote: This Koay Teow Th'ng is a Penang hawker specialty, especially the duck-flavoured soup. You can use pure chicken stock soup instead.
By Amy Beh (May 17, 1999)
GLUTTON squares and hawker centres are ever popular eating places. Besides affordability, they sell a variety of tasty noodles and stuff that satisfy the Malaysian tastebud. These same types of foods can be hygienically prepared at home for the whole family. Here are recipes for some of your favourite hawker fare ...
Stir-Fried Thick Fat Noodles
Ingredients:
400g fat noodles
75g meat (pork or chicken)
(A):
Pinch of salt
Dash of pepper
100g prawns--shell but leave tails intact
100g squids--clean and slice
(B):
1 tsp light soy sauce
1/2 tsp sesame oil
1/8 tsp pepper
100g pork fat (optional)--dice and stir-fry until light brown and crispy. Drain the fat crispies.
100g Chinese cabbage (wong nga pak)--cut into 1cm strips
1/2 tbsp minced garlic
2 tbsp oil
For sauce:
1 tsp light soy sauce
1 tbsp oyster sauce
Dash of pepper and monosodium glutamate
1/2 tsp salt, or to taste
1/2 tsp sugar, or to taste
1/2 tsp chicken stock granules
1 tbsp thick soy sauce (for added colour)
1 cup stock or water
Method:
SCALD noodles in boiling water for 1 minute. Drain and steep in cold water until noodles are soft. Press the strands of noodles with your fingers and if the texture is soft and tender, strain and put aside.
Season chicken with ingredients (A) and prawns and squids with ingredients (B). Set aside for 10-15 minutes.
Heat oil in wok and saute garlic until lightly browned and fragrant. Add meat and stir-fry well. Stir in prawns and squids and toss lightly. Put in noodles and sauce ingredients, and toss well. Add Chinese cabbage and chicken stock. Stir well, cover wok and simmer over medium-low heat. (Add more thick soy sauce for colour if preferred.)
Remove the wok cover and lower the heat. Simmer noodles for a short while till gravy is thick. Sprinkle a few pieces of pork crisps (optional). Turn up the heat and stir the noodles briskly. Dish out and serve with sambal sauce.
Duck Soup with Vermicelli
Ingredients:
600g duck or 1/2 a duck--cut into five fairly big pieces
800g water
5 bundles vermicelli
Herbs for the soup:
15g tong kwai
10g pak kay
10g tong sum
1 tbsp kei chee
4 slices young ginger
3 dried black mushrooms--soak and quarter
Seasoning:
1/2 to 1 tsp salt
Method:
PLACE duck and herbs in a double boiler pot. Add water and steam for 60 to 90 minutes over medium-low fire. Keep topping up the bottom section of the doubleboiler with boiling water in the process of steaming. When duck is tender, add seasoning to taste.
Scald each bundle of vermicelli in boiling water for 30 seconds. Drain and place in serving bowl. Pour soup and add a piece of duck to each bowl. Serve hot.
Footnote: This recipe serves five.
Koay Teow Th'ng (Koay Teow Soup)
Ingredients:
For the soup base:
1 chicken (1 kg)
1/2 duck (650-700g)
300g yam bean (sengkuang)--cut into big, chunky pieces
5 litres water
20g rock sugar
1 piece sole of fish (pnee hoo)--deep-fry and pound finely
600g koay teow
2 pairs chicken gizzard
1 fish cake--slice thinly
20 fish balls
Seasoning:
1 tsp salt, or to taste
1/4 tsp pepper
1 tbsp fish sauce
Garnishing:
Chopped spring onions and Chinese parsley
Sliced red chillies
Lettuce leaves--shred
For garlic oil:
4 tbsp chopped garlic
1/2 cup oil
Method:
BOIL water in a stock pot. Add duck and cook for 40-45 minutes over a medium-low fire or until meat is cooked. Dish out duck, carve out the meat and put the bones into the stock.
Put the chicken into the stock and cook for 10-15 minutes or until chicken is cooked. Remove chicken, carve out the meat and put the bones and carcass in the stock and simmer.
Add yam bean and rock sugar. Simmer stock over low heat for 60 to 90 minutes. When soup stock or soup base is ready add seasoning and pounded sole of fish. Keep stock warm over a very low fire.
Add chicken gizzard and fish balls to the soup base. When gizzard is cooked, cut into thin slices. Shred chicken and duck meat and set aside.
To serve: Scald koay teow in hot water. Dish out and place required amount in serving bowls. Top up with shredded chicken and duck meat. Add a few slices of gizzard. Scoop soup base together with three or four fish balls over the bowl of koay teow. Add garnishing and dash of garlic oil. Serve immediately.
Footnote: This Koay Teow Th'ng is a Penang hawker specialty, especially the duck-flavoured soup. You can use pure chicken stock soup instead.