Mee Kolok Sarawak

 

 

Bahan-bahan ( 1 org )

• 1 gulung mee kering (mee sanggul/yee mee)
• 3 ulas bawang putih (mayang)
• 2 sudu besar minyak
• 2 sudu besar sos tiram
• 2 sudu besar kicap pekat
• 2 sudu besar kicap cair
• 4 helai daun sawi (potong 1 inci)
• 1/2 cawan daging / ayam rebus (rebus dgn 1 ketul kiub ayam maggi)
• 3 cawan air rebusan daging/ ayam
• 1/2 labu bawang besar (potong berbaji halus)
• Garam , gula, lada sulah dan ajinomoto secukup rasa
• HIASAN - Daun bawang dan bawang goreng secukupnya

Cara-cara

1. Panaskan minyak.Tumis bawang putih hingga naik bau.Masukkan bawang besar.Kacau seketika hingga layu.Masukkan sos tiram, kicap pekat, kicap cair dan air rebusan daging/ayam.
2. Masukkan mee.Biarkan sedikit lembut.Masukkan garam, gula dan ajinomoto secukup rasa.Kacau seketika.Masukkan sawi, daging/ayam rebus (yang telah dipotong nipis).Masak hingga mee lembut sedikit dan sawi layu.
3. Angkat dan hidang segera.Hiaskan dengan daun bawang dan bawang goreng. Tambahkan lada sulah jika suka.

Delicious Cendol Recipe

A popular Malaysian dessert in which strands of green "cendol" are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.
 








Ingredients

150g green pea flour (Lek Tau Hoon) 20 pieces pandan leaves, cut into 5cm lengths 1 tbsp alkaline water (lye water or kan sui) Method Liquidise the cut pandan leaves with 570ml water. Strain juice through a fine sieve and add in lye water.

Soak green pea flour in 290ml water for at least an hour. Add in pandan water mixture. Cook mixture in a heavy-based saucepan, stirring all the time until it thickens, turns shiny and begins to boil. Do not overcook, as it would be difficult to press through the wooden cendol-making frame. Press dough through the cendol-maker with quick short strokes (keeping dough warm all the time) into a basin of ice water, approximately six inches (15cm) away from the surface of the water or the cendol would become too long. Leave the cendol pieces to harden for 10 minutes before rinsing several times to prevent them from sticking to each other. Squeeze two big coconuts with two litres boiled, cooled water to get enough santan. Add 1/2 tbsp salt and chill in the fridge. Serve cendol with the santan and gula melaka syrup.