Other Recipes

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My uncle gave me his “mee rebus” recipe whilst we were in Singapore last August. He is an interesting character, is my uncle.  He is my mum’s younger brother (same parents) as she has two other siblings – same mum but different dad.  I remembered my uncle giving us “lifts” to school every morning. I always thought he was the best.  I was surprised when he divorced and remarried and then he remarried and remarried (think a total of four or is it five…).  Anyway, he is still the best till today.

Below in blue are the ingredients and version on the recipe from my uncle. You may decide to use Chef Wan’s or Cik Man’s recipe or even a combination?

Ingredients

  • 2 1/2 tbsp Chilli powder
  • 1 1/2 tbsp coriander powder (ketumbar)
  • 1 tbsp tumeric (kunyit) powder
  • 1 tbsp fennel (jintan manis) powder
  • 1 tbsp cumin (jintan puteh) powder

(Mix above spices together)

  • 2 Red Onions 
  • 5 garlic

(Blend garlic and onion together to form a smooth paste)

  • Ground peanuts (uncle said to buy $=S$1:00 worth – need to work this one out) – fry with oil
  • 1/2 bottle preserved soy bean paste (taucu)Tamarind paste (add a little water)
  • 100gm Dried shrimp (udang kering) – S$2:00 worth(?)

(Fry the ground peanuts with oil. Blend fried peanuts, soy bean paste and dried shrimp) in a blender to form a paste)

  • 1 thumb size Galangal (lengkuas) – sliced
  • 2 sticks Lemon Grass (serai) – smashed
  • salt, to taste
  • sugar, to taste
  • MSG (optional which I personally would not recommend.
  • 1 1/2 tbsp flour (important to blend first before using)
  • 3 kg yellow noodles,
  • 200g beans sprout

Cooking Directions

  1. Heat oil in a pot, add blended onion and garlic paste and fry until fragrant.
  2. Add the spice mix. Fry for 2 minutes.
  3. Add the tamarind water. Fry until the oil oozes out and turns red.
  4. Add blended peanuts, shrimp and soy bean paste as well as galangal and serai. Add water as needed. Stir through and bring to the boil.
  5. Stir in blended flour a little at a time and mix through. Continue to stir constantly until the gravy is thick.
  6. Season with salt and sugar (to your taste).
  7. To serve, place the yellow noodles and bean sprout in a bowl, then ladle hot gravy over. Top with desired amounts of each garnishing ingredient.

 

gingybite.blogspot.com posted the recipe below on the “Yummy Journal” which was adapted from the book “Simply Sedap 2″, written by Chef Wan 

Serves 4

Ingredients

  • 2 1/2 tbsp Chilli powder
  • 1/4 cup cooking oil
  • 30g curry powder
  • 1/2 cup perserved soy bean paste (taucu)
  • 750ml water
  • 2 medium size orange/yellow flesh sweet potato, boiled, peeled and mashed
  • 1 tomato, chopped
  • 1 tbsp ground peanuts
  • salt, to taste
  • sugar, to taste
  • 1 1/2 tbsp corn starch, mixed with 3 tbsp water
  • 700g -1 kg yellow noodles, cooked as per instruction on the packaging
  • 80g beans sprout, blanched
Spice Paste
  • 7 shallots
  • 2 cloves garlic
  • 2 cm ginger
Garnishing
  • 2 hard boiled egg
  • 1 tau kwa (firm bean curd), fried and cut into cubes
  • 1 sprig chinese celery, chopped
  • 1 green chilli, seeded and sliced
  • 4 calamansi, cut into half
  • 4 tablespoon fried shallots

Cooking Directions

  1. Blend the spice paste in a blender until smooth
  2. Heat oil in a pot, add spice paste and curry powder, fry until fragrant.
  3. Add soy bean paste, water and sweet potatoes. Stir through and bring to the boil.
  4. Add tomato, peanuts, then season to taste with salt and sugar.
  5. Stir in corn flour solution. Continue to simmer, stir constantly until the gravy is thick.
  6. To serve, place the yellow noodles and bean sprout in a bowl, then ladle hot gravy over. Top with desired amounts of each garnishing ingredient.
Other recipes – tried and tested
Other recipes – to be tried
HARU MANIS – Recipe from the book Ignite the Flame by Chef Siti as follow:
Ingredient A
300g gula melaka

350ml water
Ingredient B
350gm plain flour
1/2 tsp baking powder
1 tsp baking soda
3 eggs
180 castor sugar
1/4 tsp salt
Ingredient C
1tbsp vanilla essence
50gm melted butter
Ingredient D
6 to 8 pcs of Pisang Raja.

Method
Boil ingredient A, strain and leave aside to cool.
In a mixing bowl, whisk up eggs and sugar till thick before adding in all the dry ingredients.
Mix this well first before pouring in Ingredients A and Ingredients C into this.
Strain this mixture and pour into moulds
Add in.sliced bananas on top of the batter and steam mixture for 20 mins.

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