Smooth Egg Gravy Kuay Tiaw (Flat Rice Noodles)

There are many methods and styles of cooking this popular Kuay Tiaw which is known as Flat Rice Noodles.  Kuay Tiaw can either be cooked dry, in soup or with sauce.  In Malaysia it is easily available in any food courts, foodstalls, coffeeshops and even restaurants. Today, many home cooks are cooking it in the comfort of most homes. Here's the recipe to share...

Ingredients:
500g kuay tiaw (flat rice noodles)
Bak Choy (peel off unwanted leaves, washed and cut into half vertically)
12 medium fresh prawns (shelled, deveined and seasoned with dash of salt and pepper)
1 piece fish cake (thinly sliced)
Slices of pork tenderloin (seasoned with light soy sauce)
3 cloves garlic (peeled and chopped)
2 tbsp light soy sauce
1 1/2 tsp dark soy sauce
Cooking oil
2 eggs (beaten)

For Sauce:
3 cups water
1 tsp chicken stock granules
1 tbsp Shaoxing Wine
1 tbsp light soy sauce 
1 tsp sesame oil
Dash of Msg/Sugar
Salt and pepper (to taste)

For Thickening the Sauce:
2 tbsp potato starch mixed in 5 tbsp water

Methods:
Preparation for the Kuay Tiaw:

1. Heat 2 tbsp cooking oil in a wok of medium  heat.
2. Loosen the kuay tiaw, add half portion into the heated wok and stir-fry for a minute over high heat.
3. Add light soy sauce, dark soy sauce and fry for another minute or so, allowing the kuay tiaw to sear until lightly charred.
4. Off the heat and transfer to a large dish.  Repeat the same steps for the other portion.

Preparation of Sauces:

1. Heat 2 tbsp cooking oil in the wok and fry the sliced meat until almost cooked, push to the side of the wok, add garlic and fry until fragrant.  
2. Add the fish cake to lightly brown, then add bak choy and give it a quick stir to mix.
3. Add the sauce ingredients and bring to a boil.
4. When the sauce starts to boil add prawns.
5. Adjust the seasoning and add more water if necessary.
6. Reduce heat and let the sauce simmer.
7. Add in the starch mixture gradually while stirring until it thickened, adding more if it is still too watery. 
8. Once you get the right consistency turn off the heat.
9. Add the beaten eggs and stir quickly until eggs start to cook and gravy turns opaque and creamy.

Serving:

1. Divide the kuay tiaw into individual deep plate.
2. Ladle sauce over the kuay tiaw together with the ingredients.
3. Ready to serve!

This recipe is adapted from "Beyond Norm" with slight amendments.

Achar (Nyonya Style Pickled Vegetables)

The making of Achar or Pickled Vegetables differs from one household to another, in terms of the spices used as well as the methods of preparation.  Today, I am tempted to try out this Nyonya Achar, hopefully it will also tempt all those who visit my blog.  Here goes...

Ingredients:
300g cucumber (remove seeds and cut lengthwise into 1 1/2")
150g cabbages (roughly cut into your preferred sizes)
50g carrot (peeled and cut into 1 1/2")
4 slices pineapples (cut into 1 1/2")
50g roasted peanuts (coarsely grounded)
2 tbsp white sesame seeds (pan toasted)
Salt (to taste)
1 tbsp sugar (to taste - I am using more)
3 tbsp cooking oil
50ml Rice Vinegar (I put slightly more)
30ml water
1/2 tbsp salt (to mix with cut vegetables)

Spice Paste
5 shallots
6 fresh red chilies
1 tsp tumeric powder
2 candlenuts

Methods:

1. Put all the cut vegetables in a colander and mix with 1/2 tbsp salt.  Leave aside to dry excess liquid for about 30 minutes to get the crunchiness.  If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste with a hand blender.
3. Heat up the oil in a wok using medium heat, stir-fry the spice paste until aromatic. Add vinegar and water and bring to boil.  Add salt and sugar, stir and taste for the correct seasoning of your preference.
4. Turn off heat, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool and store in a glass jar.  Keep chilled in the fridge.  Achar taste best overnight after the flavours have developed.  It can last for about 4 weeks.

This recipe is adapted from 'Just As Delish'.

Lemon Butter Sandwich Cookies

The lemony flavors of any biscuits or cakes always wakes up my taste buds.  I just can't resist munching on them.  Recently, I try a hand on this Lemon Butter Cookies sandwiched with a thick layer of yummylicious Lemon Butter Curd, and they are indeed SUPERB!

Ingredients:

250g unsalted butter (room temperature)

150g icing sugar (sifted)

250g plain flour + additional by spoonful to add in during kneading to form a dough

Lemon butter curd:

2 eggs (lightly beaten)

110g superfine caster sugar

Zest of 1 lemon

60ml fresh lemon juice

30g unsalted butter

Methods:

1. Using an electric stand mixer, beat butter until creamy.  Add icing sugar and continue to beat until fluffy. Sift flour over butter mixture and stir to mix using a spatula to form a dough.
2. Turn cookie dough onto a lightly floured work surface.  Knead gently, adding spoonfuls of sifted plain flour to form a dough, easy enough to handle.  
3. Wrap cookie dough in plastic wrap and refrigerate for 30 minutes. Roll dough into balls (of your preferred sizes) and place on prepared baking sheets lined with parchment paper.  Flatten slightly with a lightly floured fork.
4. Bake in a preheated oven of 180 degrees Celsius for 15 minutes or until lightly colored.  Transfer to wire rack to cool.
5. To make the lemon butter curd, heat all ingredients in a heavy-based saucepan on medium heat.  Stir constantly for 5 to 10 minutes, until thick.  Do not allow mixture to boil as it will curdle.  Remove from heat and cool completely, stirring occasionally.
6. Just before serving, sandwich two cookies with a generous amount of lemon butter curd.
7. Let's have tea!

I adapted this recipe from Cookies by POPULAR with slight amendments.

Wheat Berries and Gingko Nuts Dessert

This simple wheat berries and gingko nuts desserts cooked in fragrance coconut milk is one deliciously yummy dessert to fulfill our cravings.  It can be served either warm or cold.

Ingredients: 
1 cup wheat berries (washed and soaked for about an hour)
Handful of gingko nuts (peeled and parboiled)
Enough water to cook the wheat berries
3 pandan leaves (washed and tied into knots)
Coconut milk (amount depending on our own preference)
Sugar (to taste)

Methods:

1. In a pot add water, wheat berries and pandan leaves, boil using high heat and when it boils switch to medium heat and leave the lid half open.
2. When the wheat berries are almost soft add in gingko nuts and continue to cook for a few more minutes.
3. Add in sugar, stir well and taste.  Add more sugar if required, as desserts are normally consumed slightly sweeter.
4. Stir in the coconut milk and as it starts to boil switch off the heat.
5. Serve in individual bowls and enjoy!

This recipe is adapted from Lisa's Lemony Kitchen

Pickled Green and Red Peppers

Pickled peppers or commonly known as chilies is one must-have side dish to compliment Chinese dishes such as stir-fried noodles, flat rice noodles (popularly known as kway tiaw), rice vermicelli noodles (known as beehoon) and so forth.  This recipe "Pickled Jalapeno Peppers" by Pastry Chef Anna Olson seemed to interest me, thus I decided to try a hand on it.  Though it is slightly different from our normal Chinese pickled chilies, but the outcome is interestingly yummy.  Here's to share...

Ingredients:
12 fresh green and red chilies (washed and sliced)
250ml white vinegar
250ml water
100g granulated sugar
10g salt
60g red onions (peeled and thinly sliced)
1 clove garlic (peeled and thinly sliced)
2g coriander seeds (I omit)

Methods:

1. Place sliced chilies into a jar.
2. In a saucepan bring vinegar, water, sugar, salt, onion, garlic and coriander seeds (if using) up to a boil over high heat. Switch off heat.
3. Pour the sauce ingredients over the chilies and let them cool at room temperature.
4. Cover the jar until ready to use. These chilies can be enjoyed right away or will keep for 3 months in the refrigerator.

Easy Bread and Butter Pudding

Ingredients: (Serves 2)
2 pieces white bread (day old)
100g whipped cream
100g milk
2 eggs
50g caster sugar
20g butter (room temperature)
Dash of salt
Dried fruits/raisins (for topping)
1/2 tsp icing sugar (for dusting)

Methods:

1. Spread butter on the bread and cut into cubes.  Lay them in casserole with butter side up. Sprinkle with dried fruits/raisins.
2. Combine whipped cream, milk, egg, caster sugar and salt in a mixing bowl.  Beat slightly with a hand whisk to incorporate.
3. Pour the cream mixture into the casserole.  Place the casserole on a larger baking tray to catch any overflowing liquid during baking.
4. Bake for 40-45 minutes in a preheated oven of 175 degree Celsius until cooked.
5. Remove casserole from oven and sprinkle with icing sugar.  Serve immediately.

This recipe is adapted from "Eat What Tonight".

Pan Fried Tumeric Chicken

Ingredients:
2 chicken thigh with drumsticks (cut each into 4 pieces)

(A)
1/2 tbsp tumeric powder
4 shallots (peeled and cut into thin slices)
1 tsp grounded black pepper

1 tsp sugar
1 tsp salt

Cornflour (for coating)

Cooking oil (for pan-frying)

Methods:

1. Pound ingredients (A) coarsely using a mortar and pestle.
2. Add in sugar, salt and mix well.
3. Marinate the chicken pieces with the pounded ingredients and leave overnight in the fridge.
4. Just before frying coat the chicken pieces with cornflour.  
5. Add enough cooking oil to cover the bottom of a heavy bottom frying pan.
6. Once oil is hot (medium heat), put the chicken in the pan and pan fry till meat is cooked and crispy on the outside.  When pan frying the meat needs to be turn often to ensure that the inside is fully cooked.  To taste the doneness of the meat, use a chopstick to pierce through the meat, if juice comes out clear, the meat is cooked.
7. Dish out and place on kitchen paper to remove excess oil.
8. Serve with fluffy white rice.

Note:  I did not pan fry the chicken pieces together with the marinated shallots as my grandson is not a fan of shallots.  The original recipe uses fresh tumeric, but I replace it with tumeric powder instead.  However the chicken still taste so YUMMY! To all who loves tumeric, do try out this delicious recipe to enjoy.

This recipe is adapted from Elinluv Titbits Corner with slight amendments to suit my family's needs.