Soto Mi Hun Recipe

Serves 4-6

Ingredients:

For Soto (soup):

1 chicken
12 quail eggs – boiled
2 stalks lemon grass
1 cup thick coconut milk
6 cloves garlic and small onions – pound together
1 tsp aniseeds, 1 tsp coriander, and 1 tsp cumin seeds – ground together
1 piece cinnamon stick
Salt to taste

Accompaniments:

1 packet Mi Hun – scalded
500 grams bean sprouts – scalded
2 tbsps chili padi
4 tbsps thick soy sauce
10 small red onions – sliced and fried
1 spring onion

Instruction:

Boil chicken in 5 bowls of water with ground spices, cinnamon stick, pounded onions and garlic, and lemon grass.
When chicken is tender, take it out and drain. Shred the chicken.
Pound the chili padi and mix with the soy sauce to get a thick sauce. Add more soy sauce if necessary.
When serving, put the scalded Mi Hun in individual bowls, add the bean sprouts, the shredded chicken, quails egg and pour the soup over.
Garnish with the fried onion slices and spring onions and top with the chili sauce.

Siamese Thai Noodles (Mee Siam)

INGREDIENTS :

2 lb rice vermicelli [lo mein noodles]
2 lb fresh whole shrimp, reserve shell and heads, for stock
3½ cups water
salt to taste
1 cup cooking oil, peanut or veg oil
10 cloves garlic, chopped
6 soy bean cakes, diced
2 tbsp salted soy beans, mashed to a paste or Miso paste
4 tbsp light soy sauce
1 lb fresh bean sprouts
6-8 stalks scallions, cut into 1 inch lengths
20 shallots, thinly sliced, fried golden brown
4 eggs, hardboiled, quartered
6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
10 limau kasturi [kalamansi limes], cut into halves
[Substitute: kaffir or key limes cut into small wedges]


Ingredients for SAUCE :

2 tbsp cooking oil, peanut or vegetable oil
12 cloves garlic, pounded
3 tbsp or to taste, chili paste
3 tbsp salted soy beans, mashed to a paste or miso paste
3 tsp sugar
3½ cups coconut milk
½ cup tamarind paste [made from 3-3½ oz tamarind pulp mixed well with ½ cup hot water and then strained to remove seeds]

To Prepare Sauce :

Heat on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry for a min or so
Add sugar, tamarind paste, coconut milk, reduce heat to med-low,
Simmer till oil starts to float on top, add salt to taste, keep gravy hot on low-med heat, for serving
Dish out into a gravy boat when serving


To Prepare :

Soak dried rice vermicelli [lo mein] in hot water till al dente, drain, run under cold running water, drain well, set aside
Remove shells from shrimp, reserve shells & heads, roughly pound
Bring 3½ water to a boil, add shrimp shells, simmer, reduce to 1 cup of stock, strain and discard shells & heads, add salt to taste
In a wok, heat 1 cup of oil, fry shallots till golden brown, drain on paper towels, set aside for garnish
Remove all but 2 tbsp of oil from wok, add garlic, stir-fry till golden brown and crisp
Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso paste, stir-fry 1-2 mins
Add shrimp stock, soy sauce, bring to boil, reduce heat to med, cover, simmer 5 mins
Add noodles, stir fry for 3-5 mins
Add bean sprouts, scallions, salt to taste, stir fry 1-2 mins, turn off heat
Dish noodles into individual bowls
Garnish with hardboiled eggs, fried shallots and fresh sliced red chilies [optional]
Serve with gravy boat on the side, for pouring a little over noodles while eating - a last minute squeeze of lime brings it altogether

Mamak Fried Noodle (Mee Goreng Mamak)

Ingredients

(prepare all ingredients first)

1. Hokkien Noodles (mee kuning) 800 gms


2. Cooking Oil 1 cup


3. Eggs 4 eggs


4. Garlic (Diced finely) 4 cloves


5. Soy sauce 2 Tblsps


6. Red Chilli Paste 1-1/2 Tblsp


7. Chopped onion 1 bulb


8. Fish balls (Diced) 6 whole


9. Dry Prawns Pounded 1/2 Tblsp


10. Potato (boiled & Diced) 2 cups


11. Blachan (shrimp paste) 1-1/2 cm


12. Choy Sim (Veg.) Cut to 1 inch lengths


13. Fried Soy Bean Cake x 6 Diced


14. Tomato sauce 3-4 Tblsps


15. Lime juice 1 lime


16. Green Chilli (diced) 1 chilli
    

Method:

• Heat 1 tablespoon oil in hot wok (if you have it - use non stick) and stir fry eggs. Remove and keep aside.


• Heat balance of the oil and fry in order; garlic, onions, blachan, chilli paste, dry prawns, fish balls, potatoes, soya bean cake.


• Add Hokkien Noodles and fry, add choy sim and fry. Then add bean sprouts and stir.


• Sprinkle with Tomato sauce, Lime juice and add eggs and stir some more. Adjust soy and tomato sauce to taste.


• Sprinkle cut green chillie on top if preferred when serving. Serve hot.