Mee Rebus/Mee Jawa

Ingredients:

1. 1 pack Yellow noodle
2. beef/pork/prawn stock
3. 4 small potatoes, peeled, cooked and mashed
4. 3 tbsp vegetable/cooking oil
5. Salt and sugar to taste
6. 2 Ts Tamarind to make to juice

Ground paste:
10 dry chillies, 2-3 fresh red chillie

20 shallots

1 inch fresh galangal (南姜)

1/2 inch fresh ginger

1 Ts fry/bake belachan (shrimp paste)

Garnishing:
10 shallots, thinly sliced and fried golden brown
4 pre-fried tofu, cut into small cubes
4 cups bean sprouts, briefly blanched
3-4 hard boiled eggs, cut in wedges (optional)
2 potatoes, peeled boiled, sliced
Ground peanut

4-6 prawn fritters or crackers, fried and broken into small pieces
4 fresh red Serrano chilies, thinly sliced [optional]
Lime/lemon slice, to sequence in before eating

Methods:

Boil the pork/beef/shrimp shell stock, add in smash potatoes.

At separate pan, heat up 2 Ts cooking oil, pan fragrant the ground paste, add into the stock.

Add tamarind juice, salt and sugar to taste.

Kway Teow Soup (粿条烫)

Nasi Lemak (Malaysia Delight-Coconut Rice with Chilly)

Vegetable & Tempura Udon

Wanton Mee-Malaysian Dry Style (云吞面)

Ingreditents:

1. Egg noodles
2. Choy Sam (菜心)
3. Char Siew (BBQ Pork,叉烧) )
4. Wanton wrap
5. minced pork
6. fresh shrimp
7. Green anion / scallion

To make the wanton:

mince pork, coasely diced shrimp, green anion (scallion), chopped mushroom (optional)
sesami oil, soy souce, oyster souce. mix all together, add 1 tsp cornstarch. Use a square wanton wrap, place a small filling at the center, moist the wrapper edeges with water for better adhesion, seal the wonton into desired shape by compressing the four corner wrapper with fingers. Wanton can eaither deep fry it or boil it.

To make the dark souce gravy:

1. Thick Dark soy souce
2. light soy souce
3. oyster souce
4. sesame oil
5. some salt and sugar to taste
6. add some chicken stock to lighten the souce
   

BBQ Pork Recipe (Char Siew, 蜜汁叉烧)

Ingredients:
1 lb pork butt / pork belly

Char Siew Souce (Lee Kum Kee) ** instant way

3 cloves of chopped garlic

1 Ts soya souce

1 Ts honey

1 Ts hoisin souce (optional)

1/2 tsp five spice powder

1/2 sesame oil

Method:
Add souce ingredients in the saucepan and heat it up at low heat and mix well. Set it cool.
use 2/3 portion of the souce to marinate the pork, add the chopped garlic, marinated overnight.
Keep the remaining souce in fridge. You can roast the pork in oven for 45min or either BBQ it.

Penang Assam Laksa (Hot & Sour Noodle in Fish Soup)

Ingredients:

(A) Spices paste:

15 dry red chilies

15 fresh red chilies

150g shallot

10 gloves garlic

40g galangal/blue ginger (lengkuas, 南薑)

1 tsp belacan

(B)

4 tbsp tamarind paste to make tamarind juice
1 bunch polygohum leaves (daun laksa)
3 stalk lemon grass, lightly smash at the white portion

8 cups of water

(C)

1kg (2.2lb) Mackerel Fish

1 pack Laksa noodle

Seasoning:

2 tsp sugar or to taste

salt to taste

Ganishing:

1 cucumber shredded

mint leaves

lettuce (thinly cut)

Red Anion (slice thinly)

Red chillies cut into small slices

Pineapple cut into small slices

1 wild ginger bud (bunga kantan) ** i made without it as i cannot find it in California

Prawn paste (har kor), diluted with water.