About Me

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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

Wednesday, November 20, 2013

BLACK HOKKIEN NOODLES

 

BLACK HOKKIEN NOODLES

 
500gm fresh yellow noodles
 
150gm chicken meat,thinly sliced
 
150gm prawns,shelled
 
150gm sawi(mustard green)

2 cloves garlic,chopped finely

3 tbsp oil

Sauce

21/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sugar
1/2 salt or to taste
1/4 ground pepper
2 tsp cornflour
1 cup water

1. Mix all the sauce ingredients together in a bowl and set aside. Put 11/2 litre water to boil in a pan . Add the noodles,allow the water to come back to boil and blanch for 3 to 4 mints or until the noodles are tender. 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 mints,pour in the sauce mix and bring to boil. Slip in the noodles and cook on high heat for 5 to 7 mints.

3. Add the vegetables and stir fry for 2-3 mints.While still keeping the pan over high heat. Dish out. And serve hot



 
 


2 comments:

  1. I have tried your black hokkian noodle dish and it was excellent. Can I please ask you to post recipes for Char Kway Theow and Mee Goreng. Thanks so much for sharing your talents.

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