Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Chinese Ginseng Chicken Soup

Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup). 

Siamese Laksa Lemak

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Ingredients

For the broth/gravy

8 pieces kembung (small mackerel) - de-gut; leave the head on

1 piece dried tamarind 

1 cup thick coconut milk

1 tbsp fish sauce

1/2 cup oil

Salt to taste (taste before adding)

For the laksa paste 

4 dried red chillies

2 fresh red chillies 

1 lemongrass

1/2 inch roasted belacan/shrimp paste

4 candlenuts/buah keras

1 inch fresh turmeric

** blend/process with some water for a thick paste

To assemble (as needed)

Noodles - blanch to soften 

Thai basil leaves
Kaffir lime/limau purut leaves - shredded

Pineapple cubes

Cucumber stripes

1 bunga kantan/torch ginger bud - slice thinly

Red chillies/bird eye chillies - slice thinly

Method

Simmer fish with 1 litre of water till soft and tender.

Remove from heat; drain stock and keep aside.

Once fish is cool down, remove bones and flake up. 

Add the fish flakes in the stock and keep aside.

Heat oil and fry curry paste till aromatic and oil splits. 

Pour in fish stock, add dried tamarind and season with fish sauce and salt.

Simmer over low heat till broth starts to boil.

Pour in coconut milk. 

Simmer over low heat or warm up again before serving. 

Assemble noodles in bowl with basil leaves, lime leaves, pineapple, cucumber, ginger bud and chillies.

Pour broth over and serve immediately. 

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).

Singaporean Mee Siam

When you have already achieved your mile stone to an ordinary simply fried Mee Siam, the next course of action must be crossing beyond the Malaysian boundary for heading to the neighbouring country. Singapore or Singapura where there is no limits to noodle dishes (Char Kway Teow, Prawn Curry Laksa & Chinese Vegetable Noodle Soup) and of course, Singaporean Mee Siam inclusive. Honestly, will you believe me if I say I have not stepped into Singapore ever? I have not pretty much and don't ask me why or why not. I myself can't conclude despite planning and making a couple of attempts, but nothing took place. Regardless, I quite know about their noodles dishes. Of course, from tv programs and listening to friends who have worked or visited Singapore. Henceforth, I didn't have much trouble in coining this Singporean Mee Siam or Mee Siam Singapura (Singapore Laksa) and tell me please, how far different can the ingredients be (Sarawak Laksa, Malaysian Fried Mee Hoon, Laksam Kelantan & Thai Fish Noodle Soup)? We still need the quintessential ingredients which by far, as far as I know, for this Thai origin and originality soupy noodle dish (Thai Mee Hoon Salad & Spicy Thai Noodles). Singapore Mee Siam. Perhaps not so close to other types of Mee Siam, yet its still rice noodles soaking in a spicy, aromatic, wondrous and tasty red hue gravy (Shrimp Pad Thai, Penang Curry Mee & Lamb Pho). 

Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).