Kuching Noodles Korner

FRIED BEEF KUEH TIAW with BEAN SPROUTS ©

2021-01-12T22:15:00.000-08:00

Kueh Tiaw as commonly called in Kuching is also known as flat/wide rice flour noodles in Chinese or Vietnamese restaurant in America. Fried Kueh Tiaw with Beef and Bean Sprouts is sometimes found in Vietnamese restaurant in Arizona. We were both very glad when we saw this dish in the Vietnamese cuisine. It brings us home to our Kuching culture.

This is my recipe and style of preparation and cooking. Home kitchen cooking style and techniques is very much different from restaurants as flame and stove plays an important role in the cooking. Since my indoor kitchen uses electric stove, and we do not have the common wet kitchen concept as commonly found in homes in Asian countries - hot flames and large wok are necessary for heavy cooking, I will have to do the cooking of beef and frying of kueh tiaw in two separate steps.

Ingredients and Preparation for 4

Prepare 1.5 lb beef slices.

Prepare slices of onions, jalapeno, green onions and some bean sprouts.

Prepare Kueh Tiaw (broad rice flour noodles).

Seasoned beef slices with 4 tbs dark soya sauce, 3 tbs oyster sauce, 2 tbs sugar, some pepper.

Cooking Steps

Fry seasoned beef in 4 tbs cooking oil and sliced onions in medium heat for 15 minutes. Leave to simmer with top covered for 10 minutes.

Fry Kueh Tiaw noodles in 4 tbs cooking oil in medium heat. Add in 3 tbs dark soya sauce, blend evenly.

Combine the cooked beef with fried Kueh Tiaw noodles.

Blend in the bean sprout.

Blend in the sliced green chillies (jalapeno), green onions.

PICKLED MUSTARD LEAF SOUP with RICE FLOUR NOODLES ©

2020-12-12T20:25:00.000-08:00

Rice flour noodles in Pickled Mustard Leaf Soup is my own style. One can find noodles stalls in Kuching selling various noodles in soup with seafood, meats and vegetables.

Pickled Mustard Leaf is a common meal in our household.

Today, instead of having white steam rice with Pickled Mustard Leaf with Pork-Ribs in soup,

I decide to blend with rice flour noodles with Bamboo Shoots added for its unique taste .

Ingredients and Preparation for 4

Prepare 1.5 lb pork ribs cuts.

Prepare by slicing ginger, bamboo shoots, and tomato..

Prepare preserved mustard leaf.

Cooking Steps

Boil 8 cups of water. When water is boiling, add meat. When meat is cooked, add all the prepared vegetables. For flavor, add:- 3 tbs chicken stock brand, 1 tbs salt, some pepper. Cook until the soup has tasty taste of pickled mustard.

Prepare thick rice flour noodles by boiling in hotwater, and sieve.

When ready to serve, scoop cooked ingredients over rice flour noodles, and garnish with green onions and parsley or cilantro.

For dipping, prepare chopped chilli and garlic, and add 2 tbs light soya sauce and 1 tbs vinegar.

PORK n PIG HEART SOUP with NOODLES on the side ©

2020-11-13T21:43:00.000-08:00

Pork with Pig heart or Pig kidney and Pig liver Soup is a delicacy meal in Kuching. I think one of the earliest stalls is at carpenter street, open air stall - opera hall, opposite the Buddhist temple. The place is usually crowded in the morning and on weekends. It used to be the common place for lawyers having their breakfast before going to court.

Ingredients and Preparation for 4

Prepare by slicing 1 lb pork meat and 1/2 piece Pig heart (no pictures).

Wheat four noodles in loose form taken out from packaging.

Cooking Steps

Boil 8 cups of water. When water is boiling add ginger, 1 tomato and pork meat. For flavor, add :- 3 tbs pork stock brand, 2 tbs fish sauce and 1/2 tsp pepper. When pork meat is thoroughly cooked, add pig heart slices and cook for 1 minute. Note: Only start adding pig heart when about to serve as we do not want to harden or overcooked the pig heart.

Prepare the seasonings for the noodles for one serving :- Mix into a bowl - 1/2 tbs light soya sauce, 1/2 tbs pork oil or cooking oil, some pepper, some dried garlic and onions.

Boil wheat flour noodles in hotwater, and sieve. Combine noodles in the bowl of seasonings.

When ready to serve, garnish soup with parsley or cilantro. Serve with noodles on the side.

SAMBAL FRIED BEE HOON ©

2020-10-23T22:34:00.000-07:00

Sambals are pastes in Malaysia that are the foundation for so many other recipes, as well as condiments to be served at the table. Sambals are pounded, pureed or finely chopped. It is made with chilli, shallots or onions, and garlic. The pastes also incorporate a wide range of ingredients like shrimp paste, palm sugar and lemon grass.

In this preparation, sambal is fried with pork meat with Bee Hoon (Vermicilli noodles).

Ingredients and Preparation for 4

Prepare onion slices, fried "ikan bilis" (anchovies), 1 lb pork meat (cut into tiny square pieces).

Prepare sambal paste:- Blend :- 5 shallots, 5 galic cloves, 1/2 onions, 10 pcs red chilli, 1 tbs salt, 2 tbs sugar, 1 cup dried prawns, tamarind.

Prepare Bee Hoon (Vermicilli noodles), thin rice flour noodles by soaking in room temperature water until soft, and drained.

Cooking Steps

Fry onion slices in 5 tbs cooking oil in a large skillet in medium heat. Add sambal paste and continue frying for 5 minutes.

Add pork meat to the sambal paste, combine and continue frying for 10 minutes. For extra flavour, add 3 tbs fish sauce, 2 tbs chicken stock, 1/2 tsp pepper.

Add Bee Hoon (Vermicilli), thin rice flour noodles to the cooked ingredients.

Combine all the ingredients and continue frying until noodles has absorbed the sambal paste.

Add fried anchovies over Sambal fried Bee Hoon and serve.

VEGETARIAN FRIED BEE HOON ©

2020-09-19T18:22:00.000-07:00

" Mani Chai " - small green leafy vegetables with long stalks are local crops in the tropical climate of Malaysia. "Mani Chai" fried with Bee Hoon and eggs with some seasonings is delectable and served in some noodles stalls in Kuching.

This dish is cooked in similar style but with local green leafy vegetable.

Ingredients and Preparation for 4

Prepare chopped onions, garlic, chilli, 3 eggs, and chopped green leafy vegetables.

Prepare Bee Hoon (Vermicilli) (Rice flour noodles) by soaking in room temperature water until soft, and drained.

Cooking Steps

Begin, by frying onions, garlic and chilli in 4 tbs cooking oil in a large skillet in medium heat.

Add 3 eggs and continue frying. Add 3 tbs fish sauce, 2 tbs chicken stock brand, 1/2 tsp pepper.

Add green vegetables and combine with eggs, and continue frying for 5 minutes.

Add Bee Hoon (vermicilli).

Combine Bee Hoon with the cooked ingredients and continue frying for another 10 minutes until the noodles has soaked up the moisture from the vegetables.

Ready for serving.

SARAWAK LAKSA ©

2020-08-26T20:05:00.000-07:00

Sarawak laksa is a unique Sarawakian breakfast dish of rice vermicelli in a fragrant soup, topped with juicy prawns, tender chicken slices, bean sprouts and omelette. Clams and dried tofu are additional condiments. It is served with a squeeze of lime and a generous dollop of fiery sambal belacan on the side.

Sarawak laksa is a dish most craved by Sarawakians who are abroad and those who have had a taste of the uniqueness of Sarawak laksa will always be back for more. Sarawak Laksa are the first foods that come into one's mind when mentioning Kuching.

Penang Laksa are wholly different from Sarawak Laksa in the cooking methods and ingredients. In Arizona, there is just one Malaysian restaurant in Tucson city 2 hours away. We were excited and craving for our local Malaysian-Sarawak cuisines and were disappointed when the Laksa were brought to our table. The look of it tells us it is definitely not Sarawak Laksa. We now know the restaurant serve West Malaysian.

I brought 6 packets of Barrett's Sarawak Laksa paste from Kuching 2 years ago. The craving for our authentic Laksa noodles is worth the pain as these 6 packets are not only excessive baggage ( lots of water content ) but are also subject to custom restrictions.

Ingredients and Preparation for 10 servings

Using packaged Barrett's brand - Sarawak Laksa paste.

These are the ingredients for making raw Laksa paste.

3 long fat stalks of lemon grass,

mincing only their tender hearts and reserving the rest of the stalks for another use.

4 hot red chilies,

discarding the stem and as many seeds as you wish to reduce the fire of the paste.

4 slices of galangal

(substitute ginger if you can't find this fresh).

thumb-size lump of ginger

1 teaspoon shrimp paste

3 shallots, peeled and chopped

3 large cloves garlic

4 Tablespoons peanut oil

1/4 cup cilantro leaves, chopped

1 teaspoon ground turmeric

1 teaspoon sugar

1/4 cup tamarind paste

Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquify it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

Ingredients for extra flavour to stock (any brands can do) for later use:

shrimp paste, pepper, salt, chicken stock brand, oyster sauce, belachan-shrimp paste.

Boil 500 gm of shrimp shells and 4 pcs of chicken drumstick and 2 piece of chicken breast in 2-3 litres of water. This is to enhance flavours to the stock. When stock is boiling, remove the chicken breast for later use - as toppings. Add one packet Laksa paste (600gm) into stock. Cook on medium heat for one hour. Strain the filtrate and shrimp shells - discard solids. Keep the drumstick meat in the filtered Laksa stock.

Add coconut milk (160 gm coconut cream powder to 2 cups water) to the filtered Laksa stock. Continue stirring. Taste for flavours, add: shrimp paste, pepper, salt, chicken stock, oyster sauce, belachan-shrimp paste ( to bring out the soup fragrance).

Boil Beehoon (vermicilli) noodles in hot water and sieve.For toppings. Boil shelless shrimps and clam meats in hot water, sieve and keep dry. Tear chicken breast meat into thin slices. Perpare dry tofu by slicing into small pieces. Fry omelette and slice into thin pieces. Prepare bean sprouts, lemons slices, cilantro or parsley.

For serving. Add pieces of prawns, clams, chicken slices, dried tofu slices, omelette slices and bean sprouts into a bowl of vermicilli noodles. Add Laksa stock. Add lemon squeeze. Add parsley.

Pan-Fried CHOW MEIN ©

2020-07-24T20:00:00.000-07:00

Pan-fried Chow Mein is crispy egg noodles with egg gravy. Various meat and seafood can be used for this recipe.

Ingredients and Preparation for 4

Prepare fresh egg noodles

Prepare 1 lb pork slices.

Cooking Steps

Deep-fry egg noodles in hot cooking oil in medium heat until noodles is crispy.

Boil 10 cups of water in medium heat, and add in 1.5 lb of sliced pork, 1 tomato sliced, 3 tbs oyster sauce, 2 tbs light soya sauce, 3 tbs pork stock brand, pepper, corn flour mixture (2 tbs mix with 3 tbs water) to thicken gravy, and lastly add in 2 beaten eggs when soup is boiling hot.

When ready to serve, scoop cooked ingredients over fried egg noodles, and vegetables.

SINGAPORE FRIED BEE HOON ©

2020-06-13T18:21:00.000-07:00

Singapore Fried Bee Hoon (Vermicilli) is a dish of thin rice flour noodles fried in curry powder and meat slices, and is commonly served in Chinese Restaurants in Arizona. For the same dish name - Singapore Bee Hoon, the preparation is styled differently in Kuching.

In Kuching, recipe for Singapore Bee Hoon - is - fried vermicilli with eggs and meat slices, topped with fresh cauliflower leaves and sesame seeds.

When I first saw Singapore Bee Hoon in the menu in a Chinese restaurant in Arizona, I was excited as I sort of missed the noodle dish since leaving Kuching for couple of years. When the food came, I thought there must have been a mistake in my order. Apparently, the same name of Singapore Bee Hoon is styled differently in the Chinese Restaurants in U.S. and has its origins from China.

Today, I attempt to prepare the same style of Singapore Bee Hoon served in Chinese restaurants in the U.S.

Ingredients and Preparation for 4

Prepare 1 lb ground meat: pork, beef or chicken. Ground meat can be substitute with whole meat slices.

Prepare slices of onions, carrots, green onions, chopped chilli, garlic, (fresh mushrooms - optional) and 3 eggs.

Prepare Bee Hoon (vermicilli noodles) (thin rice flour noodles) by soaking in room temperature

Cooking Steps

Fry onions, chilli, carrots in 5 tbs cooking oil in a large skillet in medium heat.

Add ground meat and fresh mushrooms and fry for 5 minutes. Add 4 tbs curry powder, 3 tbs fish sauce, 1 tbs chicken stock brand, 1/2 tsp pepper and continue frying.

Add 3 eggs, continue frying and combine fried eggs with the rest of the ingredients.

Add drained Bee Hoon (vermicilli) to the cooked ingredients and continue frying.

Blend and combine Bee Hoon with the rest of the cooked ingredients and fry until noodles are dry. Add green onions.

Ready for serving.

SEAFOOD TOMATO MEE ©

2020-05-12T21:53:00.000-07:00

Tomato mee is a delectable noodle dish commonly found in Kuching and is served at most "Fried noodles stall". The condiments in tomato mee varies with each eating place. In this preparation, mee pok - flat yellow egg noodles are used and seafood are the main meat ingredients with italian pasta sauce added to enrich the tomato flavour in addition to the ketchup which are the basic common ingredient used and served by the stalls in Kuching.

Ingredients and Preparation for 4

Prepare slices of onions, garlic, chilli, carrots, green vegetables, parsley/cilantro, green onion.

Prepare fish slices (using Tilapia), imitation crabs, prawns, fish cakes (sliced).

Cooking Steps

Fry onions, garlic, chilli, carrots in 3 tbs cooking oil in medium heat.

Add all the prepared seafood into the frying pan and fry for sometime (except for prawns to be added later into the sauce when noodles are cooked and ready to serve as prawns gets tough when cooked for long).

Add 2 tbs chicken stock brand, some pepper, 5 tbs tomato ketchup, 5 tbs pasta sauce, 3 cups water.

Boil mee pok - flat yellow egg noodles in hotwater and sieve.

Egg noodles can also be served deep-fried with the seafood tomato sauce over it.

When ready to serve, scoop cooked ingredients over noodles, and add green vegetables, parsley/cilantro, green onions.

KUEH TIKUS MAMAK SPECIAL ©

2020-04-04T20:29:00.000-07:00

In Kuching, dishes made from Kueh Tikus and sold in noodles stalls are usually in broth style with meat condiments such as pork or seafood. It seemed that Kuching consumers aren't creative in noodles cuisines. Stalls and restaurants are serving the same noodles cuisines that has been around ever since noodles were introduced into the native cuisines of Malaysia.

In this preparation, Kueh Tikus (short rice flour noodles) are used to subsititue the usual thick egg noodles to create a zesty dish of KUEH TIKUS MAMAK SPECIAL. Other vegetable ingredients are also added for the rich and flavorsome taste. The authentic Mee Mamak cuisine is a dish of thick egg noodles in sticky and spicy sauce with tomato ingredients. Mee Mamak is sold in most Malay noodles stalls in coffee shops in Kuching or West Malaysia.

Ingredients and Preparation for 4

Prepare 1 lb slices of beef.

Prepare slices of onions, ginger, carrots, chopped chilli, parsley or cilantro, green onions, 1 tomato.

Prepare Kueh Tikus or Rat Cake (short rice flour noodles).

Cooking Steps

Begin, by saute beef in 4 tbs cooking oil in a large skillet in medium heat. Cover with top, to simmer for 10 minutes in medium heat.

When beef is cooked and tender, add onions, chilli, ginger and carrots. Combine the ingredients with the beef.

Lowering the heat, add tomato. For sauces:- add 5 tbs tomato ketchup, 3 tbs pasta sauce, 2 tbs chilli paste, 2 tbs chicken stock brand, 1/2 tsp pepper, 2 tbs hoisin sauce or oyster sauce, 3 cups water, sweet potato flour or wheat flour mixture (2 tbs flour to 4 tbs water). Combine ingredients with meat. When steaming hot, add 2 eggs, and blend into cooked ingredients.

Add Kueh Tikus or Rat Cake (short rice flour noodles) and combine to cooked ingredients. Add water if necessary. Taste to flavour.

Add parsley or cilantro and green onions.

Ready for serving.

PRAWN NOODLES SOUP ©

2020-03-18T13:59:00.000-07:00

Seafood lovers would enjoy this bowl of prawn noodles soup.

Prawn noodles soup orginated from Penang. This style of preparation is scrumptious, strong and sharp. The prawns soup has an intense seafood aroma, with hot and spices added to it.

Ingredients and Preparation for 4

Boil thick egg noodles in hotwater, and sieve.

To prepare prawn paste - blend : 1 large onions, 5 gloves of garlic, small bowl of dried prawns, 5 red chillies, 1 yellow grass, 2 tbs sugar, 1/2 tbs salt, few slices of galangal, 1 tbs oil.

Boil 8 cups of water in medium heat, and add in prawn paste, 1 tomatoes, few slices of ginger, imitation crabs, 2 tbs fish sauce, 2 tbs chicken stock brand. When soup is boiling hot, add in prawns when ready to serve.

When ready to serve, scoop prawn soup over boiled egg noodles, and garnish with parsley or cilantro, green onions and dried onions. Bean sprouts and 2 halves of boiled eggs can also be added to the prawn noodles soup.

BEAN CURD CHOW MEIN ©

2020-02-18T15:56:00.000-08:00

Chow Mein noodles dish can be prepared in various ways with any meat or seafood choices, and unlimited vegetables varieties. Some restaurants serve Chow Mein over sizzling hot plate.

In this dish, I add Chinese bean curd to the Chow Mein preparation. Vegetarian lovers can equally enjoy this dish of Chow Mein by excluding meat.

Ingredients and Preparation for 4

Prepare 1 lb pork meat slices.

Prepare slices of onions, carrots, green onions, chopped garlic and chilli, chinese cabbage or cauliflower, Chinese dry beancurd (soak in room temp. water until soft, and drained), chopped parsley or cilantro, 3 eggs.

Prepare fresh thin yellow egg noodles.

Cooking Steps

Boil fresh egg noodles in hotwater, and sieve.

Begin, by frying pork meat in 4 tbs cooking oil in large wok in medium heat until thoroughly cooked.

When meat is cooked, add onions, garlic, chilli, carrots and bean curd. For flavour, add 4 tbs mushroom sauce, 2 tbs vegetable soya sauce, 2 tbs chicken stock brand, 1/2 tsp pepper. Stir and combine with the ingredients and meat. Cover with top, and simmer for 10 minutes in low heat.

Add Chinese cauliflower, and 2 tbs oyster sauce. (Taste to flavour).

Add 3 cups water, sweet potato flour or wheat flour mixture ( 2 tbs flour to 4 tbs water) - to thicken the gravy. Stir and combine all the ingredients together. Add beaten eggs, and continue stirring - gently.

Add the boiled egg noodles into the cooked ingredients and combine together. Add 1-2 cups water if necessary as the cooked ingredients will absorb the water. Taste to flavour by adding oyster sauce or mushroom sauce or chicken stock brand.

Remove wok from fire, add green onions and parsley or cilantro. Combine and blend into the cooked ingredients.

Ready for serving.

KA SEE MEE ©

2020-01-29T18:47:00.000-08:00

Ka See Mee is a dish of egg noodles with vegetables and various meat and seafood in thick gravy. I first tasted Ka See Mee in our own restaurant ( Rock Road Seafood Restaurant), and love the vegetables and meat soup gravy. Sometimes, I would just order the gravy soup without the noodles and it goes well with white rice. Some coffee shops around Kuching town do sell this kind of noodles dish.

Ingredients and Preparation for 4

Prepare 1 lb slices pork meat or chicken meat.

Prepare fresh broad egg noodles.

Prepare slices of carrots, large onions, green onions, 1 tomato, imitation crabs

Prepare slices of white chinese cabbage.

Cooking Steps

Begin, by frying large onions with 4 tbs cooking oil in a large wok in medium heat. Add in pork meat. For flavor, add:- add 1 tbs chicken stock brand, 2 tbs light soya sauce, 2 tbs oyster sauce and 1/2 tsp pepper. Blend in the sauces and continue frying until meat is thoroughly cooked.

Add in carrots, imitation crabs and tomatoes.

Add 2 cups of water. When boiling, add wheat flour mixture or corn flour mixture (2 tbs flour with 4 tbs water) to thicken the soup, followed by two unbeaten eggs. Continue stirring slowly.

Lastly, add in white chinese cabbage to the cooked ingredients.

Boil egg noodles in hotwater, and sieve.

When ready to serve, scoop cooked ingredients over boiled egg noodles and garnish with green onions or parsley.

HONG KONG FRIED KUEH TIAW with EGG SAUCE ©

2019-12-21T22:21:00.000-08:00

Hong Kong Fried Kueh Tiaw (flat rice flour noodles) with egg sauce are common noodles dish among the Kuching people. Such dish is found in almost any noodles stall serving fried dishes. It is also one of my son's favourite noodles style. He is absolutely picky when comes to eating and when he says he enjoys having this style of cooking, I think it is a great recipe for rice flour noodles.

Ingredients and Preparation for 4

Prepare 1/2 lb pork slices.

Prepare Kueh Tiaw (flat rice flour noodles).

Prepare slices of fish, imitation crab, fish cakes and prawns.

Cooking Steps

Fry garlic and chilli in 4 tbs cooking oil in medium heat. Add pork meat and continue frying under high heat until thoroughly cooked. For sauces: add 2 tbs black soya sauce, 2 tbs light soya sauce or 2 tbs vegetable soya sauce, 1/2 tsp pepper, and 4 cups water. Add sweet potato flour mixture/wheat flour mixture ( 2 tbs flour to 4 tbs water) to the cooking. This is to thicken the sauce.

Add the rest of the ingredients - fish cakes, imitation crabs, prawns into the cooking. Stir for 5 minutes. Add 2 beaten eggs to the sauces, stirring slowly.

Fry Kueh Tiaw in 4 tbs cooking oil in a large wok in medium heat for 5 minutes and add 3 tbs dark soya sauce and blend evenly with the Kueh Tiaw.

When ready to serve, scoop cooked ingredients over the fried Kueh Tiaw.

FRIED CLAM NOODLES ©

2019-11-09T18:02:00.000-08:00

Fried clam noodles was first served in the old part of Kuching city at the old hawkers stalls along Palm Road. The dish is prepared either sweet or salty. For such noodles dish, I prefer it sweet.

I first tasted Stir-fried Clam Noodles in my late teens and always come back to the same place for more. These stalls were sore sight to urbanisation in Kuching city and were demolished in the 1990s, and the hawkers relocated to Hui Sing Garden Hawkers Centre.

There were two stalls selling Fried Clam Noodles at the old Palm Road venue. We preferred the stall operated by a family - one couple. For some of us, having certain food brings back nostalgic memories. When we first patronized the stall in the 1980s, the couple just had a baby. As with most poor food hawkers, the wife helps at the stall with their little family with them. A tragic accident happened to the husband when he was fishing underneath the Santubong bridge and left the wife to manage their stall alone. The wife was then seen frying the noodles with her little 5 year old daughter taking orders from customers and serving the food. For years, we continued to frequent the stall and saw the little 5 year old girl and her baby sister grew into young women. Since little, they stayed and worked with their mother until 12 am and still goes to school in the morning.

Today, I am going to cook the same style of Stir-fried Clam Noodles - sweet, - with clam meat and fish cakes added.

Ingredients and Preparation for 4

Prepare :- 1 plate of thick yellow egg noodles, 1 cup of bean sprouts, 1/2 cup of fish cakes (sliced), 1 cup of clam meat, 3 eggs, 4 cloves of garlic and 4 pcs of chili (thinly sliced).

Cooking Steps

Begin, by saute garlic and chilli in 5 tbs cooking oil.

Add yellow egg noodles into the pan and stir-fry with garlic and chilli for sometime.

Add 3 tbs sweet thick dark soya sauce and pepper to the fried noodles and continue frying. Taste for flavour.

Add 3 fried eggs to the noodles.

Add fish cakes (sliced) and clam meat to the fried noodles and continue frying.

Stir and combine clams and fish cakes with noodles and sauces.

Lastly, add bean sprouts to the fried noodles and stir-fry briefly.

Red chilli paste blends excellently well with the stir-fried clam noodles.

SPICY MUSSELS with GLASS NOODLES in WHITE WINE ©

2019-10-23T14:53:00.000-07:00

As it seemed, mussels cooked in white wine is a common recipe dish in western cuisine. Making a new home in a western country, and living in a household with blend of two cultures all under the same roof, I often have to be creative in making meals. This is my home style recipe, a blend of western and eastern cuisine - Stir-fry Spicy Mussels with Glass Noodles in White Wine.

Ingredients and Preparation for 4

Prepare 1 lb mussels - frozen or fresh.

Wash mussels well and remove "beard".

Note:
Fresh mussels are best and tastier. If fresh mussels are used, serve as quickly as possible after purchased. If you must store them, keep them in icy cold water in refrigerator. When you are ready to prepare them, check to see if any of the mussels have opened, if so, discard them.

Prepare slices of ginger, and chopped onions, garlic, chilli(fresh or dried), green onions and parsley.

Prepare glass noodles or cellophane noodles by soaking in room temperature water until soft, and drained.

Cooking Steps

Begin, by saute ginger, onions, garlic, chilli in 6 tbs cooking oil in medium heat until - spicy aroma scent steams up.

For flavor, add:-

3 tbs light soya sauce or seasoning sauce,
3 tbs sweet soya sauce,
1 tbs chicken stock brand,
1/2 cups white wine,
1/2 tsp pepper,
1/2 tsp black pepper.

Add mussels.

Combine mussels to cooked ingredients and continue cooking and stirring for 5 minutes over medium heat.

Add glass noodles.

Combine glass noodles to cooked ingredients and sauces, stir and fry for 5 minutes. Add sauces and extra white wine if necessary while keeping the glass noodles moist, taste for flavor. Add green onions and parsley.

Ready to serve.

EGG PLANT GLASS NOODLES ©

2019-09-10T11:42:00.000-07:00

Glass noodles as it is called by Koreans and Vietnamese, and as Cellophane noodles by the Americans, and vermicelli by the Chinese - are soft, fine, tasteless noodles that are often used as side condiments in hot-pot or steam pot, and soups. It is delectable when fried with meats, seafood, and vegetables. It can also be prepared as vegetarian main dishes.

This is a dish I create - combining egg plant to the glass noodles and fried with pork. Vegetarian lovers can substitute the pork meat with dried tofu.

Ingredients and Preparation for 4

Prepare slices of onions, carrots, mushroom, egg plant, chopped garlic and chilli, parsley.

Prepare glass noodles or vermicelli by soaking in room temperature water until soft, and drain.

Prepare by slicing 1 lb pork meat.

Cooking Steps

Begin, by frying pork meat in a large skillet in 4 tbs cooking oil in medium heat until meat is thoroughly cooked.

When pork meat is cooked, add onions, garlic, chilli, mushroom, carrots, egg plant. For flavor:- add 3 tbs oyster sauce, 3 tbs mushroom sauce, 2 tbs chicken stock brand, 1/2 tbs sesame oil, 1/2 tbs pepper. Cover with top, and simmer over low heat for 10 minutes.

Add glass noodles or vermicilli, and combine with the cooked ingredients over low heat. Add 2 cups of water. Stir and combine well.

This is how it should be when glass noodles are thoroughly incorporated with the cooked ingredients.

Remove skillet from fire, add parsley or cilanto, and combine with the cooked ingredients.

Ready for serving.

2019-08-31T19:04:00.000-07:00

Such cooking style for Kueh Chap are my own home-style recipe. Instead of using the usual spices for cooking Kueh Chap, I am going to use other flavours and sauces to create this dish. I am also going to use flat Kueh Tiaw (flat rice flour noodle) instead of the usual broad Kueh Tiaw served in every Kueh Chap dishes.

Kueh Chap is a popular dish in Kuching. It is a dish of broad Kueh Tiaw with mixtures of meat; pork meat, pig stomach, pig intestines, pig skin, taufoo and eggs

Kuchingites would have Kueh Chap for breakfast and supper. One of the earliest place in Kuching where Kueh Chap was first sold was at the Old Market Stall opposite Electra House.

Ingredients and Preparation for 4

Prepare by slicing into small pieces:- 1/2 lb pork spare ribs, 1/2 size pork stomach (no pictures), few pieces of pork intestines (no pictures), few pieces of pig skin (no pictures).

Prepare broad Kueh Tiaw (flat rice flour noodles).

Prepare several pieces of tofu and fried pork skin.

Cooking Steps

Prepare 4 hard boiled eggs separately. Next, boil 8 cups water in a pot. When water is boiling, add pork meat, pork stomach, pork intestines and pork skin. For flavour, add :- 2 tbs pork stock brand, 2 tbs dark soya sauce, 2 tbs sweet soya sauce, 1/2 tbs vinegar, 1 tbs sugar, 1/2 tbs sesame oil, 2 tbs fish sauce, 1/2 tsp pepper. Cook over medium heat until pork organs are thoroughly cooked. Next, add tofu, fried pork skin and boiled eggs.

Cover with top, and continue boiling over low heat until eggs has turned brown.

Boil Kueh Tiaw ( broad rice flour noodles ) in hot water, and sieve.

When ready to serve, scoop cooked ingredients over Kueh Tiaw, and garnish with green onions and parsley or cilantro.

2019-07-16T18:27:00.000-07:00

There are various ways to prepare seafood noodles soup. Various seafood choices can be used. For this style, lobster balls and imitation crabs are the main ingredients with thick rice flour noodles.

Ingredients and Preparation for 4

Prepare by slicing any kinds of seafood balls: fish balls, lobster balls, prawn balls, squid balls and imitation crabs. Various seafood meats can do. In this preparation, I am using lobster balls.

Slice green vegetables and green onions.

Cooking Steps

Boil 8 cups of water in medium heat. When water is boiling, add seafood. Add 3 tbs fish seasoning powder/fish sauce, 2 tbs chicken stock brand, 1 tbs Vietnamese soup base (optional), 1/2 tsp pepper.

Boil thick rice flour noodles in hotwater, and sieve.

When ready to serve, scoop cooked ingredients over boiled noodles and green vegetables. Add some cooked chicken meat (optional). Garnish with green onions.

2019-06-03T23:27:00.000-07:00

Sometimes we would have Fried Pickled Mustard Vegetables with meat or in soup, but for this time, I am trying a new dish by combining Salted Radish with Pickled Mustard Vegetables and Pork Spare Ribs in Soup over Bee Hoon (Rice Flour Noodles Stick).

It works well. Salted Radish has a sweet zesty taste, and it blends fabulously well with the Salty Picked Mustard Vegetables.

Ingredients and Preparation for 4

Prepare 1 lb pork spare ribs.

Slice Salted Radish into thin strips.

Use Canned Pickled Mustard vegetables, slice into thin pieces.

Cooking Steps

Boil 8 cups of water in medium heat. When water is boiling, add pork meat, 1 tomato, salted radish, pickled mustard vegetables. For flavor, add:- 3 tbs pork stock brand, 1 tbs salt, some pepper..

Boil rice flour noodles in hotwater, and sieve.

When ready to serve, scoop cooked ingredients over boiled noodles and green vegetables.

2019-05-22T14:30:00.000-07:00

In Kuching, Malaysia, where my hometown is, I would say the first beef stew noodles started at OPEN AIR MARKET in the older part of the city, opposite Electra House.

Nearly most cuisines of this world has a history and story in it.

When we have Beef Stew Noodles, we would connect the dish with the OPEN AIR MARKET origination. That's a story to it.

Ingredients and Preparation for 4

Prepare 1.5 lb slices of beef.

Using crockpot, add in 8 cups water, beef, 1/2 large onions, 5 cloves of garlic, 5 slices of ginger, 1 tomato, some sliced carrots. For flavor, add:- 2 tbs oyster sauce, 2 tbs dark soya sauce, 2 tbs light soya sauce, 2 tbs beef stock brand, 1/2 tsp pepper.

Boil Bee Hoon (Vermicili noodles) in hot water, and sieve.

When ready to serve, scoop cooked ingredients over bowl of vermicilli and garnish with green onions, parsley or cilantro and dried onions.

2019-04-09T12:27:00.000-07:00

KoLo Mee with Chai Siew is the trade mark noodles of Kuching food. There is a distinct connection between Kuching and KoLo Mee. Anyone who have move to live overseas would miss the Kuching KoLo Mee.

I heard my sister in New York brought 10 packets of frozen KoLo Mee back to New York when she and her family went to Kuching for a visit. That goes to show how much the ex Kuchingites loves and misses KoLo Mee.

We are using the wheat flour noodles for this style of preparation.

The next posing uses the egg noodles, and I personally think the egg noodles in still the best kind for dry noodles.

Ingredients and Preparation for 4

Buy Chai Siew (Barbecue Pork) from the Chinese Fast Food. We are not going to make our own Chai Siew cos' I am still learning to make succesful Chai Siew.

This is how the wheat flour noodles looks like taken out from package.

Preparing the flavours : Mix 1 tbs light soya sauce, 1/2 tsp fish sauce, 1/2 tsp (pork) cooking oil, 1 tsp fried onions & garlic.

Mix together prepared sauce with boiled wheat noodles.

Add Chai Siew (Barbecue Pork), and garnish with green onions.

2019-03-10T19:49:00.000-07:00

Pork n Vege Soup dish are easy to prepare and is a delectable and healthy meal. It goes well with dry noodles on the side or in the soup.

Ingredients and Preparation for 4

Prepare 1 lb pork meat slices.

Boil 8 cups of water in medium heat. When water is boiling, add pork meat and 1 tomato. For flavor, add:- 2 tbs pork stock brand, 3 tbs fish sauce, 1/2 tsp pepper.

Prepare seasonings for the noodles for one serving:- In a bowl, mix 1/2 tbs light soya sauce, 1/2 tbs pork oil or cooking oil, some pepper, some dried onions and dried garlics.

Boil wheat flour noodles in hotwater, and sieve. Combine noodles with seasonings.

When ready to serve, scoop cooked ingredients over green vegetables in a bowl, and garnish with green onions.

2019-02-06T18:24:00.000-08:00

In my home style recipes, I like to recreate new dishes from our local Kuching or Malaysian cuisines and ingredients. This preparation is a combination of Kueh Tikus in braised seafood - cakes and balls.

Ingredients and Preparation for 4

Prepare slices of onions, garlic, chilli, carrots, cauliflower, beef, imitation crabs, fish cakes, lobster balls, squid balls and 2 eggs. Note: Any kinds of seafood will do.

Prepare Kueh Tikus or Rat Cake (short rice flour noodles).

Cooking Steps

Begin, by frying onions, garlic, chilli in 5 tbs cooking oil in a wok over medium heat until fragrant. Add beef meat and fry briefly. Cover with top, and leave to simmer for 5 minutes over medium heat until meat is tender.

Add the rest of the seafood ingredients - imitation crabs, lobster balls, squid balls, fish cakes and carrots. Combine and stir-fry.

For flavor, add:-

2 tbs chicken stock brand,
3 tbs vegetable soya sauce,
1/2 tsp pepper.

Add 3 cups water.

Add Kueh Tikus or Rat Cake (short rice flour noodles) and combine well into the cooked ingredients.

Add sweet potato flour mixture or wheat flour mixture (2 tbs flour to 2 tbs water) to the cooked ingredients, and stir. Add 2 beaten eggs, and continue stirring slowly. Lastly, add cauliflower, and combine well. If necessary, add some water if gravy becomes thick.

Ready for serving.

2019-01-26T20:11:00.000-08:00

Kueh Tiaw (flat rice flour noodles) in tomato sauce (common style) or in egg sauce are common noodles dishes serve in stalls and restaurants in most parts of Kuching.

Egg noodles (yellow kind) - thick or thin - can be used to replace Kueh Tiaw noodles.

For the tomato (common style) of preparation, the thin yellow egg noodles is best fried in oil and serve with the meat gravy.

Ingredients and Preparation for 4

Prepare 1 lb pork slices.

This is how the Kueh Tiaw (flat rice flour noodles) looks like taken out from the packet.

Cooking Steps

Fry Kueh Tiaw (flat rice flour noodles) in 4 tbs cooking oil in medium heat, and add in dark soya sauce. Fry until Kueh Tiaw is evenly brown.

Fry pork meat in 4 tbs cooking oil in medium heat.

When meat is almost cooked, add in 8 cups of water.

Add in 1 sliced tomatoes, 2 tbs tomato ketchup, 3 tbs chicken stock granules, 1 tbs light soya sauce, 2 tbs oyster sauce, some pepper, corn flour mixture

( 2 tbs corn flour mix with 4 tbs water ) and lastly add in 2 beaten eggs when gravy are boiling hot.

When ready to serve, scoop cooked ingredients over fried Kueh Tiaw, and garnish with parsley, green onions and dried onions.

For those who likes the common style of tomato mee, and thicker taste of tomato gravy - extra tomato ketchup can be added when cooking the gravy and beaten eggs (unnecessary).

Kuching Noodles Korner

FRIED BEEF KUEH TIAW with BEAN SPROUTS ©

PICKLED MUSTARD LEAF SOUP with RICE FLOUR NOODLES ©

PORK n PIG HEART SOUP with NOODLES on the side ©

SAMBAL FRIED BEE HOON ©

VEGETARIAN FRIED BEE HOON ©

SARAWAK LAKSA ©

Pan-Fried CHOW MEIN ©

SINGAPORE FRIED BEE HOON ©

SEAFOOD TOMATO MEE ©

KUEH TIKUS MAMAK SPECIAL ©

PRAWN NOODLES SOUP ©

BEAN CURD CHOW MEIN ©

KA SEE MEE ©

HONG KONG FRIED KUEH TIAW with EGG SAUCE ©

FRIED CLAM NOODLES ©

SPICY MUSSELS with GLASS NOODLES in WHITE WINE ©

EGG PLANT GLASS NOODLES ©

KUEH CHAP with KUEH TIAW ©

SEAFOOD NOODLES SOUP ©

SALTED RADISH n PICKLED MUSTARD VEGE NOODLES SOUP ©

BEEF STEW BEE HOON SOUP ©

KoLo Mee (Wheat flour Noodles) with Chai Siew ©

PORK n VEGE SOUP with NOODLES on the side ©

SEAFOOD CAKES n BALLS RAT CAKE NOODLES SPECIAL ©

TOMATO FRIED KUEH TIAW ©