Hokkien Char (Fried yellow noodles)

Hokkien Char- This is our simple way of cooking Hokkien noodles (yellow noodles) without lard. It is simple and delicious! hope you like it too!

Ingredients:
2 tbsps vegetables oil
2 cloves garlic
5-6 prawns - preferred skin-on
500 g yellow noodles
150 g choi sim or more

Soy mixture (mix in a bowl):
2-3 tbsps dark soy sauce
2-3 tbsps oyster sauce
1 tbsp soy sauce
1 tsp raw sugar or to taste
A bit of black ground pepper
1/4 tsp salt (optinal)
2 cups water

Heat the oil in a wok or big fry-pan and stir fry the garlic until lightly brown. Add prawn cook for 1 minute, or until coloured. Add noodle and stir fry for 1 minute. Pour the soy mixture and let it boil for 5 minutes.

Add choi sim into the noodle, stirring couple of times. Cover the wok with lid on and let it boil for another 5 minutes or thicken. Serve hot.

Hello especially for all from Europe and Australia that used to attend the classes, I hope you all are cooking delicious food in your kitchen. Today, I am going to post something that many asked me to teach before but normally I would said no. The reason is it takes time to prepare, hmmm...actually not, it needs time for resting the dough. But I can show you a simple video how to make it and you can do it at your home. So, what it is? It is roti canai!! Happy cooking. Enjoy the video. 

                                       Round roti, egg with onion roti and square roti. 

                                                               Making roti canai

Homemade crispy Pork

My little girl loves crispy pork very much. It is our regular meal at home, she never tired of it. It is not difficult to cook at all. You need to have patient to wait for couple of day. Good food always need time to process. Hope you will like it. Happy cooking!

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Char Kway Teow (Malaysian & Singaporean Food)

Char Kway Teow or stir-fried flat rice noodle is one of the most popular hawker dishes in Malaysia and Singapore. The noodles are stir-fried over high heat with, Chinese sausage, prawns, de-shelled cockles, dark caramel soy sauce, soy sauce, egg, bean sprouts, Chinese chives and lard. Traditionally, a perfect Char Kway Teow is cooked on a charcoal stove. However, nowadays you hardly see any charcoal stoves in use in hawker centres any more.

I was quite lucky to have a Charcoal Char Kway Teow with my friends on Siam Road in Penang during my visit. An old vendor who is well known throughout Penang Island for his signature charcoal Char Kway Teow for so many years continues to use charcoal stoves. I was surprised to hear that and went to his stall. After an hour long wait, we finally got our Char Kway Teow and, no doubt, it was amazing. It had that kind of strong smoky flavour. We were happy and our long wait was paid off.

At home, one of the most important ways to cook good Char Kway Teow is to stir-fry the noodles one plate at a time. This method ensures that all sides of the noodles are thoroughly heat up. 

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