Tag Archives: malaysian

Dry Noodles (“Kon Lou Mee”) // 幹撈麵

I really miss the breakfast dishes in Malaysia. One of them is Dry Noodles (“Kon Lou Mee”). In HK, by default, they serve soup noodles and if you request for dry ones, they normally serve with oyster sauce. After trying to make my own “kon lou mee”, I realised it’s simple but lots of work needs to be done just to have a bowl of noodles.

Serves 2-3 ppl

2-3 servings of noodles of your choice
1 tbsp cooking oil

Ingredients A
100g minced pork
1 tsp of cornflour
1/2 tsp of sesame oil
a pinch of sugar and salt
dash of pepper
1 tsp of dark soya sauce
2 tsp of light soya sauce
2 cloves of garlic, chopped
cornflour water (1 tsp cornstarch with 2 tsp of water)
2 tbsp of cooking oil

Method – To prepare the minced pork
1. Mix the minced pork, cornflour, sesame oil, sugar, salt and pepper from Ingredients A in a bowl.
2. Heat a pan with cooking oil. Saute the garlic till light brown.
3. Add minced pork. Saute the minced pork for 2-3 mins. Add dark soya sauce and light soya sauce.
4. Saute for another min. Add cornflour water.

Ingredients B – to prepare the sauce (estimation)
2 tbsp of dark soya sauce
2 tsp light soya sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp sesame oil
2 star anise

1 stalk of spring onions, chopped
choy sum, blanched
char siu
fried scallions

1. Boil a pot of water. Place noodles in the water. Stir the noodles and cook for 30 seconds.
2. Pour the noodles into a strainer and rinse with cold water.
3. Put the noodles back into the hot water and cook for 10 seconds. Drain and place in a bowl.
4. Cook Ingredients B in a small pan till fragrant and thick. About 3-4mins.
5. Mix the sauce with the noodles. Serve with the garnishing.


Posted by on May 30, 2012 in Uncategorized


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Turmeric Fried Fish

I avoid frying food in my kitchen. I feel it’s a waste of oil and the smell always spreads across our small apartment. But since one of our guest requested to have fried fish to go with the nasi lemak, I decided to break the rule this time. Perhaps I didn’t buy the ideal fish for frying as it turned out a little soft. But other than that, the taste was fine.

2-3 catfish, grouper or mullet fillets
2 tsp turmeric powder
1 tsp salt
1 tbsp lemon juice
2 tbsp of oil

1. Marinate fish with turmeric powder, salt and lemon juice for 1 hour or more.
2. Heat up the oil in a frying pan or wok at medium heat.
3. Add the fillet and fry till brown.

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Posted by on June 11, 2011 in Uncategorized


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Beef Rendang

I grew up eating my dad’s homemade curry and I must say it’s really good. I used to tell my friends how much trouble my dad was willing to take to cook curry from scratch and today is my 1st time cooking beef rendang from scratch. And for my parents and friends 🙂 Another of my own recipes…

1kg stewing beef (cut into cubes)
1 lemongrass (pounded)
400ml coconut milk
1/2 cup water
3 tsp tamarind pulp (soaked in 1 cup of warm water then strained for the juice)
6 kaffir lime leaves (very finely sliced)
10 tbsp toasted dessicated coconut
1 tbsp sugar/palm sugar
Salt to taste
100ml cooking oil

Spice (A)
10 shallots, peeled and cut in half
5 cloves garlic, peeled and cut in half
1 inch galangal (blue ginger)
1 inch ginger, sliced
3 lemongrass (white part only), cut into 1 inch length
10-12 dried chilies (soaked in warm water and seeded)
2 bird’s eye chillies (seeded)

Spice (B)
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
3-4 stalks of curry leaves
2 bay leaves
2 tsp turmeric powder
2 tbsp chilli powder
1 tbsp a mixture of fennel seeds, cumin seeds and coriander seeds


1. Blend Spice (A) in a food processor until fine. You might need to add water to make the blender works better.
2. Heat the oil large pan. Stir-fry Spice (A) for 2-3 minutes. Add Spice (B) and continue to stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 2-3 minutes.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted dessicated coconut, sugar/palm sugar and salt to taste. Mix well.
6. Bring to boil then lower the heat, cover the lid, and simmer for an hour.
7. Once the meat is tender, it’s almost ready.
8. For a thicker sauce, turn the fire to medium again and let it boil. Stir frequently as it thickens to avoid burning.
9. Serve hot over steamed rice or roti canai.


Posted by on May 21, 2011 in Uncategorized


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Malaysian Laksa Lemak

It’s the Ching Ming holiday – another good time to cook something yummy for my dear friends. This is my 2nd time cooking laksa. The last time was last year and I forgot which recipe I cooked from. So again I did my usual thing: go through some recipes and come up with my own from there 🙂 It looks long and elaborate but don’t worry. It’s not that difficult.

Serves 8-10

1 big chicken carcass (without skin)
600g medium to big sized prawns
6 litres of water

Spice Paste
2-3 stalks of lemongrass
10 dried chillies
5 red chillies
15 shallots, peeled
2 cloves of garlic, peeled
1 thumb-sized of galangal
1 thumb-sized of turmeric
1 thumb-sized of ginger
8 candlenuts
1-2 stalks of curry leaves (optional)
2 tbsp of shrimp paste (belacan)
2 tbsp of water

Other ingredients

400g coconut milk (1 can)
1 kg yellow noodles
1/2 packet of vermicelli (bihun)
taufoo pok (fried beancurd)
2-3 tbsp crispy prawn chilli (optional, click here for sample)
3-4 lugs of groundnut oil
salt, sugar & pepper to taste


bean sprouts
red chillies, sliced thinly
fish cake, sliced thinly
hard-boiled eggs (cut into halves)
shredded chicken (from the chicken carcass)
crispy prawn chilli (click here for sample)


1. Boil the 6 litres of water in a large pot. Add the chicken carcass , chicken neck and prawns.
2. After 8-10mins, removed the prawns. Peel the prawns and set aside. Put prawn shells back into the broth.
3. After another 10mins, removed the chicken carcass. There should be some meat left on the chicken carcass. Remove the meat and shred it for garnishing.
4. Put the chicken carcass back to the pot. Boil the stock for another 1-2 hours on low heat while you prepare the other ingredients.
5. Blend the spice paste together. Heat up a pan with the groundnut oil on medium heat.
6. Stir fry the paste in the oil for about 10-15mins till fragrant.
7. Remove the prawn shells and add the spice paste. Continue boiling the broth on low heat.
8. Meanwhile, blanched the noodles and bean sprout separately in hot water.
9. 30mins before serving, add the coconut milk, salt, sugar and pepper. (Coconut milk will also determine how thick the soup will be.)
10. Then, add the taufoo pok. Let the broth boil on medium heat and it’s ready to serve.

This recipe has been featured on foodgawker.

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Posted by on April 5, 2011 in Uncategorized


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Malaysian Curry Chicken

It’s the time of the week again, to cook for my cell group. So I tried something new again. I like the simple Malaysian curry chicken taste so I gave it a try. Initially I wanted to use the instant paste then I thought why not  try to make it from scratch. Browsing through some recipes online gave me an idea of the ingredients needed and it was quite similar in all recipes. This time I went to the wet market to get a fresh chicken. So what’s the difference fresh chicken and frozen chicken? I think the meat is more tender but of course it’s more pricey. I miss eating chicken in Malaysia because they are fresh and  juicy yet  less fat and nicer. The curry chicken turned out pretty well. My cell members liked it. Only I found it a little too spicy 😛 I think my threshold for spiciness has dropped down a few levels ;(.


Serves 8-10

1 chicken, cut into small to medium pieces
2-3 potatoes, peel and cut into 6 each
6 small onions
4 cloves of garlic
1-2 inches ginger
2 stalks of lemongrass
1-2 chillies
2 tsp of mixed spices
1 tsp cardamom
1 cinnamon stick
1-2 star anise
a handful of curry leaves
250g Baba’s meat curry powder
400ml coconut milk
1.5-2 litres of water
4tbsp cooking oil
2-3 tsp sugar
salt to taste

1. Blend the onions, garlic, ginger, chillies and lemon grass.
2. Heat oil in a large pan over medium heat.
3. Add the blended ingredients, mixed spices, cardamom, star anise, cinnamon stick and curry leaves. Stir fry until slightly brown.
4. Add the curry powder, chicken, sugar and salt. Stir fry for 3-5mins.
5. Add water and potatoes. Let it boil.
6. Lower the heat and cook for 15mins. Add the coconut milk.
7. Boil another 15mins.
8. Serve with roti canai or plain rice.


Posted by on March 30, 2011 in Uncategorized


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BBQ Chicken Wings

I was flipping around for a marinade recipe for my friend and bumped into House of Annie‘s website. I saw a recipe she posted and the picture was really tempting. So I bought some chicken wings and tried out the recipe. I miss Malaysian-style bbq chicken a lot and this is one recipe that is very satisfying (ignoring the fact that HK chicken is fatter). It’s really simple and yummy 🙂


6 large chicken wings (I chopped into 2, separating the wings and drumstick)
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp honey
salt and pepper to taste


1. Combine all the ingredients and marinate the chicken wings for overnight. I used a bowl with cling wrap.
2. Pre-heat your oven to 200C. To avoid having to wash the oily tray, I laid a foil on the tray and arrange the chicken on the foil. Cook for 20-25minutes or until cooked. Few minutes before it’s cooked, spread some honey on the wings.
3. Serve with chicken rice chilli sauce. Yums!

This recipe is suitable for BBQ too!

Note: Original recipe is edited based on how I cooked it.

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Posted by on September 12, 2010 in Uncategorized


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Bak Kut Teh (肉骨茶)

Being overseas, one of the things that I miss most is Malaysian food 😛 It’s hard to find an authentic Msian restaurant in HK, so the best solution is learn to cook it. Bak Kut Teh is a dish I used to cook once in a while in Msia for my cell group. It’s easy and I tend to cook it in HK whenever I invite guests over. The recipe below is my own. The inspiration hit one day out of the blue.

As I buy the ingredients based on my judgement, I am only able to give an estimation.


2 whole garlic (preferably roasted garlic – never seen in HK)
2 small pieces dong quai (Angelica sinensis)
1 cinnamon stick
2 star anise
6 black dried shiitake mushroom
2 packets of A1 bak kut teh (each pack has 2)
HKD25 pork bone for soup (estimate around 400g)

HKD30 pork ribs (estimate around 450g)
2 tbsp thick dark soya sauce (or according to taste)
3 tbsp soya sauce (or according to taste)
1teaspoon sugar

HKD30 pork belly, with little fat (estimate around 2 strips)
HKD10 fu juk – 腐竹
HKD10 tau fu pok – 豆腐卜(about 20)
1 or 2 packs of golden mushroom
yau char kwai – 油炸鬼 (chinese doughnut)


1) Boil 10bowls of water (depending, you can add more water later if needed. Then add in ingredients A.
2) Boil with big fire for 30mins then lower to medium fire for another 30mins.
3) Add ingredients B and boil for another 15mins on big fire then boil an hour under low fire. Then turn off.
4) 1 hr before eating, add in pork belly and boil at low fire. Then 15mins before eating, add in fu juk, tau fu pok and golden mushroom. If the fu juk is very soft, scoop out 1st.
5) Serve lettuce and yau cha kwai as side dish.

Bak Kut Teh can be served with plain rice or ‘oil rice‘.

Note: Everytime to heat up soup, start with big fire to let it boil then turn down to low fire.

Serves 6 people.

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Posted by on June 5, 2010 in Uncategorized


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