HOKKIEN MEE.....

• 600 g hokkien noodles
• 2 eggs, beaten
• 1 tablespoon water
• 60 ml vegetable oil
• 2 tablespoons grated fresh ginger
• 4 cloves garlic, crushed
• 4 small fresh red chilies, seeded,sliced
• 2 teaspoons sugar
• 200 g red capsicums, seeded,sliced
• 150 g green capsicum, seeded,sliced
• 4 green onions, sliced
• 100 g shredded Chinese cabbage
• 400 g Chinese barbecue pork, sliced
• 80 ml ketjap manis
• 60 ml oyster sauce

Directions

1. Rinse noodles under hot water; drain.
2. Transfer to a large bowl, separate with a fork (being careful not to break them).
3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.
4. Swirl pan to make a thin omelette; cook until just set.
5. Transfer omelette to board, roll tightly, cut into thin strips.
6. Repeat with remaining egg mixture.
7. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
8. Add vegetables; stir-fry until cabbage is just wilted.
9. Remove vegetables from pan.
10. Heat remaining oil in same pan; stir-fry noodles 2 minutes.
11. Add vegetables, pork and combined sauces; stir-fry until heated through.
12. Serve sprinklered with omelette strips.

LOR MEE RECIPE.....

PENANG LOR MEE (YELLOW NOODLES WITH PRAWNS,
EGG AND SHREDDED CHICKEN IN A THICK GRAVY)

FOR THE PICKLED GARLIC:
50g garlic, chopped
60ml rice vinegar
FOR THE LOR MEE GRAVY:
3 ltr water
60g Knorr Chicken Flavoured Seasoning
90g Knorr All Purpose Seasoning
1 tsp white peppercorns, crushed
40g dark soya sauce
5g five-spice powder, to taste
90g sugar
150g tapioca flour, mixed in
150ml of water
2 egg whites
TO SERVE:
1.2kg yellow noodles
300g chicken, cooked, shredded
150g fish cake, sliced
200g prawns, cooked
250g bean sprouts
5 whole eggs, hard boiled
50g shallots, sliced, fried
50g Pickled Garlic, (Recipe below)

TO PREPARE THE PICKLED GARLIC:
Mix chopped garlic with vinegar and infuse for a day. Keep chilled.

TO PREPARE THE LOR MEE GRAVY:
Mix water with Knorr Chicken Flavoured Seasoning, Knorr All Purpose Seasoning and white peppercorns in a saucepot. Bring to a boil and reduce to low heat. Add in dark soya sauce and five-spice powder. Simmer 10 minutes. Season to taste with sugar.

Lightly thicken mixture with tapioca flour and remove from heat. Gradually stir in egg whites and mix well. Keep warm.

TO SERVE:
Blanch yellow noodles and bean sprouts in a pot of boiling water for a few seconds. Remove, strain and place into serving bowls.

Pour in gravy and garnish with sliced fish cakes, prawns and hard-boiled eggs. Sprinkle with fried shallots and serve with pickled garlic and Knorr Sambal Tumis. Serve hot.

Servings: 10

Chicken Rice Recipe!!

Ingredients 1 (2-pound) chicken 1 scallion, cut into 1 inch pieces 4 slices fresh, peeled ginger 6 tbsp vegetable oil or chicken oil rendered from chicken fat 6 to 8 cloves garlic, finely chopped 4 cups long-grain uncooked rice, washed and drained 1 tsp fine salt Mix together for Chilli Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup

Method
Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture. Heat oil in a rice cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked. Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.

Chicken Stew

Ingredients:
1.150g chicken,skin removed,cut into pieces
2.1 rounded tablespoon of plain flour
3.1/2 big onion,sliced
4.1/2 small carrot,cut into wedges
5.50g peas
6.1 small potato,skin removed and cutinto quarters
7.300ml water
8.1/2 level teaspoon salt
9.1/2 tablespoon cooking oil

Equipment:
1.bowl
2.chopping board
3.cook's knife
4.frying slice
5.measuring jug
6.paring knife
7.plate
8.saucepan
9.tablespoon
10.teaspoon

Methods:
1.Toss the chicken cubes in flour to coat them evenly.Remove them and leave on a plate.
2.Heat the oil in the saucepan.Fry onion till light brown.
3.Add the chicken also fry till light brown.
4.Add water,bring to boiland simmer for 15 mins.
5.Add the carrot and potato.Boil over low heat for another 15 mins.Then add peas and salt.
6.Serve hot with rice or bread.

Laksa Recipe

1.200 g thin dried noodles

2.2 red chilies

3.4 garlic cloves

4.5 cm peeled and roughly chopped green ginger

5.1 teaspoon ground coriander

6.1/2 cup coriander roots, stems and leaves

7.50 ml sesame oil

8.3 skinless chicken breasts

9.1 liter light coconut milk

10.3 cups chicken stock

11.50 ml fish sauce

12.1 lime, juice of to serve

13.1/2 cup mint leaves

14.3 finely sliced green onions

15.1 cup fresh bean sprouts

16.lime wedges

Instructions:

1.Soak the noodles in boiling water for 5 minutes.

2.Drain and set aside

3.Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.

4.Slice the chicken breasts diagonally

5.In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.

6.Add coconut milk and stock.

7.Bring to boil, simmer gently for 10 minutes

8.Add fish sauce and chicken and cook for 5 minutes

9.Add lime juice

10.Divide noodles between bowls and ladle soup over them

11.Sprinkly with mint leaves, green onions,bean shoots and lime wedges

12.And Finally Serve :p

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