About Me

My photo
I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, May 13, 2013

BLACK HOKKIEN NOODLES



BLACK HOKKIEN NOODLES


500 gm fresh yellow noodles.

150 gm skinned chicken breast,thinly sliced.

150 gm prawns,shelled.

150 gm mustard green,cut in 4cm lengths

5 clove garlic,Pounded roughly

3 tbsp oil

Sauce:

2 1/2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp sugar

1/2 tsp salt

1/4 tsp pepper powder

2 tsp cornflour

1 cup water


1. Mix all the sauce ingredients together in a bowl and set aside. Put 6 cups of water to boil in a pan. Add the noodles allow water to came back to a boil and blanch until the noodles are soft. Drain in a colander.

2. Heat oil in a wok and fry the garlic until golden brown. Add the chicken and prawns and stir fry over high heat for 2 minus,before adding the sauce bring it to a boil. Slip in the noodles and cook on high heat for 5 to 7 minutes.

3. Add in the vegetable and stir fry for 2 to 3 minutes,while still keeping the pan over high heat. Dish out and serve hot.
.
.






 

No comments:

Post a Comment