FRIED VERMICELLI WITH CANGKUK MANIS

Cangkuk manis or Sauropus androgynus in english is one of sarawakian favourite local green. 
This was my 1st attempt to make this as I'm not satisfied with what I've ate at the stall.it's RM6/plate and not as I expected (the taste)....hehehe...so I decided to tried it out and....yummmy...it's cheap, delicious and the most important thing is..it's simple..as simple as abc...

now lets look at the main igredients:

1. theSauropus androgynus/cangkuk manis/cekur manis (need to crush it 1st ya)

pic..taken from google search

2. an egg and minced garlic

3.  some minced pork

4.  some fish sauce (x skip this as it will give you the special flavour)

5.  some powder chicken stock

6. salt to taste

** not to forget, a packet of fine vermicelli(halus punya) RM1.30/pckt  :)

method:

1.  Heat wok, put in the garlic and egg.  stir a while.

2.  Pour in the pork,stir and then throw in the cangkuk manis and stir till it turn "soft" .

3. Put in the vermicelli, fried it.

4.  add in the fish sauce, salt and chicken stock.

5.  Fried till it dried up.

** remember, the fish sauce itself is salty already, so not to put too much salt.

红酒面线MEE SUAH

Normally I'll only cook and eat the mee suah on 1st day of CNY and on birthday.  :)
Purpose cook this for a friend who want the recipe .  No fuss as all the ingredients are available at home.

ingredients:

1/2 ayam kampung (local chicken)

8 slices old local ginger

10cm old ginger (pound & take the juice)

few dried mushroom (sock & clean, throw the stem)

1 tbsp ang chow(optional)

red wine

1/2 pot of boiling water (depend on how much is your chicken)

method:

1.  Heat the wok, por the oil and stir fried the sliced ginger for a while.

2.  Pour in the chicken. Fried.

3.  Then put in the mushroom. Stir fried again.leave it for 1-2 mins, close the lid.

4,  Then put in the ang chow. stir fried for 1 mins.

5. Transfer all the chicken into the boiling water & cook till the chicken is soft and tender.

6. Add in some salt, not too much as the mee suah itself is salty.

7.  Add in the ginger juice and the soup is done.

8.  To cook the mee suah, boil some water in the wok/pot.  Put in the mee suah ( i put 3 pieces for 2 person)

9.  Stir the mee suah , must stir to prevent lumpiness in the mee suah.

10.  In a bowl, pour in some chinese red wine.

11.  Pour the soup before u put in the mee suah.

12.  Put in the mee suah and some mushcroom & the chicken and it's done.

干捞面(mee pok) mee pok kolok

Its easy,fast & cheap to make your own mee kolok..today I used mee pok.  You can use any dried mee.

Ingredients:
oil
soy sauce
some minced meat
some minced garlic
some chopped minced onion
dried mee pok (2 pieces for a person)

method:

1.  Heat oil.  Put in garlic.

2.  Stir a while till fragrant use medium heat.

3.  Put in the meat and stir fried till cook.  Set aside.

4.  Take 1 1/2 spoonful of the oil and put in a plate.  

5.  Add in soy sauce (  i used sweet soy sauce), salt & pasti sedap (powder chicken stock).  Then set aside.

6.  Boil some water..put in the mee pok into boiling water, stir.

7.  Toss the mee, put in a bowl of cold water, toss.

8.  Then toss again in the hot water,

9.  Toss dry and put in the oil. 

10.  Mix well before pour the meat and spring onion on top.

糟菜粉干(汤)

Yesterday, I fried the rice vermicelli..so today I decided to cook soup..as i promised my lil sis..hehehe...to lure here come over my place...hahaha..

Still using the same main ingredients,

THIS RECIPE IS FOR 2-3 PERSONS

A) Vermicelli
* soak till soft
* boil for 2 -3 mins, drain
* toss in cold running water
* set aside and place in individual bowl like below

B) Zao Cai

* wash of the red yeast

* drain/squeez of the water

* chopped

* i used one small soup bowl

C) other ingredients (depend on one preference)

2 large tomatoes, minced garlics, the zao cai just now

meat balls, minced meat, fresh fish flesh(cubed)

** you can also replace the meat balls with fish balls,  minced meat with sliced pork/chicken, fresh fish flesh with fish cake.

*  AND SOME WHITE VINEGAR (OPTIONAL)

METHODS:

1.  Stir fried the meat & garlic till cook.

2.  Pour in the zao cai (vege) stir fried till fragrant.

3.  Then add in the fish flesh..stir slowly so that the flesh don't break.

4.  When the fish turn white(no more red), add in the hot water for about 800ml(estimated). 

5.  When the soup started sizzling, put in the rest of the ingredient, except for the vinegar.

6.  Let them boil for a while/till the meat balls are cook.

7.  Taste the soup, if it's not sour enough, add in some white vinegar..

* This noodles should taste sour .:) enjoy

干炒糟菜粉干 FRIED TONG KOU RICE VERMICELLI WITH MING QING ZAO CAI

I love this dish...super like, love it too in soup :)  ..One of the foo chow traditional food .

Ingredients

the rice vermicelli and the zao cai( i used only 2/3 of the rice vermicelli

this is what it looks like~the zao cai

** you need to wash of the zao cai before chopping it ..after chopping, keep the extra into the container and put it in the fridge or freezer.

this is it after clean & chopped (1 small bowl in this recipe)

**soak the rice vermicelli till soft before put into boiling water for 2-3 mins and drain..put into cold water(just "air paip") and drain.

after boiling and drained

**these are the rest of the ingredients:  for this recipe, i x put the egg :)

pork, chicken breast &garlic..u can put in prawn or other seafood that you prefer :)

methods:

1.  Heat wok, make sure its hot enough..put in the meat..stir for a while then put in the garlic. ( I put garlic after the meat to prevent them to burn as u need quite high heat to fried this dish)

2.  Then, pour in the "zao cai", stir for a while/till fragrant.You can smell the nice smell from the vege.. soury.

3.  Make sure the meat is cooked before you put in the rice vermicelli..

4.  Blend well in the wok and add in some chicken stock (powder) and salt before serving.