But I find Singapore’s fried kway teow taste a bit sweet. I don’t know why it tastes sweet and maybe it’s the local style. Penang fried kway teow not sweet at all but hot and spicy.

I like fried kway teow with Chinese sausage and cockles (si-ham), these two are my must have in the dish. Without them, it seems not complete.

Penang Fried Kway Teow

Photo Credit Food Paradise

By looking at this picture itself makes me drooling..

Ingredients

• 600g kway teow
• Chopped garlic
• Cooking oil
• 300g prawns, shelled but leave the tails intact
• 1 Chinese sausage (optional), sliced thinly
• 150g cockles, scalded and shelled
• 150g beansprouts
• 100g chives, cut into 3cm lengths
• Chilli paste
• Eggs

Seasoning:

• 1 tbsp light soya sauce
• Salt and pepper to taste
• 1 tbsp chilli paste
• A little dark soya sauce for colour
• A little water

Method
Heat wok with 3 tbsp oil until hot and fry l tsp chopped garlic until light brown. Add about three to four prawns, some beansprouts and Chinese sausages (optional).

Push all the fried ingredients to one side and add in a plate of kway teow. Stir-fry the kway teow quickly.  Add seasoning and sprinkle with a little water and mix in all the fried ingredients together.

Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of chives. Do not overcook.

Remove the dish to a plate and serve hot.

Recipe by Amy Beh

Jawa Mee

So you see, since he knows nothing about Mee Jawa, of course he never buy or treat me in Singapore. I only have chance to taste Jawa Mee when back to Malaysia. Again, I only have chance to taste my favourite when back to hometown once or twice a year.

Recipe of Jawa Mee (by Rose)

Ingredients:
1 kg yellow noodles (scalded)
500 g beansprout (scalded)
Garnishes:
sliced green chillies
6 hard boiled eggs
4 pieces fried beancurd
fried sliced shallots
chopped spring onions and celery

Ingredients for gravy:
1 cup fermented bean paste (washed and drained)
1 cup dried shrimps (geragau)
1 cup peanuts
6 buah keras
1 piece blachan (toasted and pounded)
1 cup water
4 tbsp flour
1/2 cup cooking oil

Ingredients to ground:
1 inch ginger
1 inch blue ginger (lengkuas)
5 cloves garlic
2 stalks lemon grass (serai)
30 shallots
20 dried red chillies

Method for gravy:
1) Fry peanuts and buah keras in a little oil and blend together with fermented bean paste, dried shrimps and blachan.
2) Heat 1/2 cup cooking oil and fry grounded ingredients until aromatic and well cooked.
3) Add in blended ingredients from (1) and fry for a few minutes more.
4) Add in 80 oz water or stock and let it boil.
5) Thicken stock with 1 cup water mixed with 4 tbsp flour and stir until gravy is thick (dilute according to thickness).
6) Add salt and sugar to taste.

To serve:
Mix scalded noodles with some beansprouts and pour some gravy over it.  Garnish with egg slices, sliced green chillies, a cut lime, some taupok and fried shallots.  Add a dash of black soya sauce.

Curry Mee

*Photo credit Hokkien Laaang

I like Curry Mee with cockles (si ham) and pig’s blood cubes, but since I’m expecting, I’m not dare to eat these favourite (for safety and healthy purposes) Hehee..

*Photo credit A Clam-ish Experience

Pigs Blood Cube

*Photo credit Biggest Menu

Ingredients

• 600g shelled cockles
• 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
• 3 to 4 pieces soaked cuttlefish heads
• 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
• 200g cooked pig´s blood, cut into cubes (optional)
• 300g shredded, cooked chicken meat
• 500g blanched bean sprouts (taugeh)
• 600g blanched mee
• 300g blanched meehoon
• 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:

• 4 tbsp salt or to taste
• 1 1/2 tbsp rock sugar
• 1/2 tbsp monosodium glutamate

Spices (finely ground):

• 100g shallots
• 25g garlic
• 3 tbsp coriander seeds (biji ketumbar)
• 4 tbsp chilli paste
• 2 tbsp sliced lemon grass (serai)
• 10 peppercorns
• 1/2 tbsp belacan granules

Chilli oil:

• •  110g chilli paste
• •  25g garlic, pounded
• •  175ml to 200ml oil

Method

• Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.
• Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.
• Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
• For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Recipe by Amy Beh

This is my favourite Penang Hokkien Mee.

Penang Hokkien Mee

*Photo Credit RasaMalaysia (Rasa Malaysia shares lots of Asian Recipes and Cooking. You may visit the website for more delicious dishes)

In Singapore, Hokkien Mee is fried noodle dish and it looks totally different.

Singapore Hokkien Mee

Photo Credit ieatishootipost

Well, I like Penang Hokkien Mee but my hubby likes Singapore Hokkien Mee. I think this is because he doesn’t have much chance to taste Penang Hokkien Mee.

Here I find the recipe for Penang Hokkien Mee and in fact I think I should get the recipe from the aunty selling hokkien mee. However, did she  willing to share the recipe? That’s really “secret recipe” for her stall to run more than 20 years.

Here’s the Penang Hokkien Mee Recipe that I found online from Rasa Malaysia and share with you here. Since the photo looks yummy and I believe the recipe is also a good one. You may try the recipe by Rasa Malaysia and share with your friends about the site.

Stock ingredients:

• 1 ziploc bag of shrimp heads and shells
• 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
• 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
• 1.5 lbs of pork ribs (cut into pieces)
• Salt to taste (or fish sauce to taste if you want stronger flavor)

Chili Paste:

• 30 dried chilies (deseeded and soaked to soften)
• 10 shallots (peeled)
• 5 cloves garlic (peeled)
• 2 tablespoons of water
• 6 tablespoons of cooking oil
• 1 pound of yellow noodles (scalded)
• 1 pack of rice vermicelli (scalded)
• Some kangkong or water convolvulus (scalded)
• Some bean sprouts (scalded)

Toppings:

• 1/2 pound of lean pork meat (boiled and sliced thinly)
• 1/2 pound shrimp (shelled and deveined)
• 6 hard-boiled eggs (shelled and quartered)
• Some fried shallot crisps (store-bought)
• Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.

Method:

1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.

Yummy yummy..

Normally I will buy the tom yam paste from the supermarket, mixed the paste with the seafood and make them mixed seafood tom yam soup. This is my lazy way and it’s not good to do in this way.

If you want to taste the fresh and original tom yam soup, just follow the recipe below.

Ingredients

• 8 freshwater prawns, shelled and deveined with tails intact or you can choose not to shell the prawns
• 150g sotong, cleaned and cut into pieces
• 2 blue crabs, cleaned and cut into halves
• 5 pieces red snapper fish meat
• 100g abalone mushrooms
• 6 cups chicken stock
• 20g galangal (lengkuas)
• 3 stalks lemon grass (serai)
• 12 cilipadi
• 3 roots Chinese parsley
• 4 tbsps chilli paste in oil (Nam Prik Pao)
• 6-8 kaffir lime leaves (daun limau purut)

Seasoning:

• 1 tsp salt, or to taste
• 1-2 tbsp fish sauce (nampla)
• 3-4 tbsp lime juice
• 1 tbsp oil
• 2 tbsps Maggi chicken stock granules
• Monosodium glutamate to taste

Garnishing:

• Chopped coriander leaves

Method
Smash the galangal and lemon grass slightly. Put them in a pot, add the cilipadi, parsley roots and chicken stock. Bring to a boil and add nam prik pao and kaffir lime leaves. Simmer for 10 minutes.

Put in all the seafood ingredients and mushrooms and bring to a boil until the seafood is cooked. Add in seasoning to taste. Serve hot and garnish with coriander leaves.

Enjoy yah!

Recipe by Amy Beh