anchovies Archives - Just Julie

Mee Hoon Kueh Soup 面粉粿汤

Julie Olive — Tue, 01 Nov 2022 13:01:15 +0000

Mee Hoon Kueh Soup 面粉粿汤 for today. We had them for both lunch and dinner though for dinner hubby requested for dryish version with ‘Hakka sauce’

I saw some amazing fresh sauropus at the new Longdan, Asian supermarket near me, so I just have to cook this. I made the dough last night and this morning we all had an early lunch. Then I made another round of dough for dinner. Normally I do not cook this because I seldom see fresh changkuk manis that is so fresh, and this dish cannot happen without it (in my opinion) It would just be wrong.

I have neglected my blog for a bit, due to holiday in Malaysia and life but as I have a few requests for blogging my version of Mee Hoon Kueh I decided to do so today as I have taken some passable photographs. I will ask someone to proofread for me later and will make any changes when and if needed (when cannot chuck it to artistic licence) kekekekeke

As I have blogged this I might as well give some TIPs.

TIP – I fried the shallots the other day so it is not too much hard work aka not all in one day.

TIP – I do not like to marinate my mince with anything dark because I prefer to have a clear broth, not brownish.

TIP – Cook your noodles in another pot of water before assembling and serving. This gives you a clearer broth and not so ‘starchy’

TIP – I used bread flour and not plain and it worked out fine as bread flour is high in gluten and the windowpane effect is absolutely good. No, no it is not bread as no levelling agent was used!

Note: Please do not ask why I do not have some measurements for if you cook anything at all you will understand it is all based on your taste and how much broth, meat etc you are using. Any cook will understand.

The only measurements I need to give you is the dough of course. BUT again, you have to also work that out for yourself. After a couple of hours rest/proofing and another knead the dough will be smoother so please do not be tempted to make it too ‘wet/soft’, certainly not as soft as bread.

Mee Hoon Kueh Soup 面粉粿汤

Ingredients

Dough

300g Bread flour
1 whole egg OR 2 egg yolks
1 tsp Salt
2 tbsp Oil (I used shallots oil)
130 – 150 ml Water

Stock

1 tbsp Oil from fried anchovies
1 tbsp Oil from fried shallots
2 tbsp Powdered anchovies (I blitzed myself after frying)
1 tsp Sugar
1 cup Tung choy (washed and drained)
1 bowl Marinated mince pork
Salt & Pepper

Mince pork marinate

1 tbsp Chicken powder
1 tbsp Sesame oil
Salt & Pepper
1 tbsp Corn flour
2 – 3 tbsp Water

Hakka braised mince and mushroom sauce

Fried anchovies' oil
Minced garlic and shallots
Portion of mince
Oyster sauce
Dark soy sauce
Salt & Pepper
Pinch of sugar
Mushrooms sliced thinly
Woodears
Mushroom soaking liquid

Garnish

sauropus
Fried crispy anchovies
Crispy shallots
Eggs (optional)

Instructions

Dough

Mix all the dough ingredients except for water which you need to mix in gradually to make a 'firm' dough.
Let the dough rest for an hour or so and then knead again till smooth and 'windowpane' stage. Let it rest again till you use.

Stock

Put your stock to boil, season and taste to suit. I made 5 litres of stock. TIP – add in a couple slices of ginger.
Leave stock to simmer in the background on low heat and add in a portion of your marinated mince pork. Again, taste and season to suit.

Hakka braised mince and mushroom sauce

Heat the oil, fry the meat, season, add the muchrooms, woodears, stock etc.
TIP – I removed a portion as my hubby do not like to eat woodears.
TIP – It is ok to make it a bit 'saltier' as it sits on top to compliment your bowl of noodles.
TIP – Making some extras means you can have sauce for Chee Chong Fun or dry noodles the next day.

Broth, wet version we had for lunch. A balance of the stock mince and the braised ‘Hakka’ mince with mushrooms and woodears.

Dry with ‘Hakka sauce’ but no woodears for hubby’s dinner.

Dough resting second time

When need must, necessity is the mother of inventions

While stock is boiling…….

TIP – Use a bit of your oil from frying anchovies to marinate your mince.

Divide your mince into 2 portions

TIP – For the potion going into your stock add a bit of the hot stock to separate your mince nicely.

So when you add in your mince there is no big clumps.

For the braise (The Hakka sauce)

Recycle some of the mushroom soaking liquid

Added some woodears

I like to get a portion ready before putting to boil.

Just use the same pot after removing your braised mince pork, mushrooms and woodears.

Cook a portion separately before plating so your stock would not become to ‘slimy’ with taste of flour. Less unnecessary carbo and a cleaner broth.

Updated 21/02/2023 with dough made with added chopped changkok manis – style signatory mine.

Chopped changkok manis

Using my Kenwood as I have sore fingers

Next round I will add spinach juice to make greener.

The post Mee Hoon Kueh Soup 面粉粿汤 appeared first on Just Julie.

Nasi Lemak sambal

Julie Olive — Sat, 29 Aug 2020 19:54:16 +0000

Nasi lemak is special, special to the hearts of all Malaysian. Although in my household one would think my husband was an Asian in his last life, or so all my elders (family & friends) members seems to think so.

The most important expect of nasi lemak is the nasi lemak sambal. Each person seems to have his/hers own special recipe as well as each household.

One can have nasi lemak with fried fish, chicken, sardines sambal, prawns sambal, sotong sambal and for me the dreaded petai sambal. (I just cannot get on with the smell of petai!)

There are limitless types of food you can serve nasi lemak with but the old school MUST have is the sambal sauce, the cucumber, peanuts, boiled eggs, and fried crispy ikan bilis (anchovies) served with fragrant coconut and pandan leaves flavoured rice.

This is my nasi lemak sambal recipe. I have a little chat with a good friend and finally found out what I have been missing in my nasi lemak sambal kuah (sauce). I was never quite satisfied with mine till now. I have since cooked this twice to make sure. Now I am extremely satisfied and felt I can share this. I do not document food I do not like.

Put this sambal in air tight containers and vacuum sealed. I have even posted to friends who are extremely happy with it. You can absolutely freeze them for a lazy day.

In this pic you will see my nasi lemak share platter which I served with tri-coloured rice. I cooked the nasi lemak sambal the night before and on the day itself I boiled plain coconut and pandan rice with a couple slices of ginger, then I did the same with pandan juice and saffron. I like a nice presentation, yes I do. Food taste much nicer if they are pleasing to the eyes.

TIP – After I fried my ikan bilis and removed from hot oil with a sieve I like to sprinkle them with a dusting of icing sugar while still hot. This makes your ikan bilis stay crispy longer and a lot more tastier. It’s the combination of salt and sugar that is irresistible. However you do not have to do so.

p/s I am sure you do not need me to tell you how to boil nasi lemak However do not forget your liberal pinch of salt.

Update (06/09/2020) – today I added galangal as part of my ginger portion and I really love the taste

Please note that I fried a bunch of anchovies (ikan billis) first then used the oil to cook the kuah. In the kuah itself I add in extras minced ikan bilis (not the fried ones) and minced undang kering. These really add extra ‘ooooomph’ to my kuah in my opinion. After the kuah is done then I added in a portion of the fried ikan billis and saved some for garnishing.

Nasi lemak Sambal

Ingredients

Paste Ingredients (to grind) & fry with the oil you used to fry ikan bilis

Oil (from frying the ikan bilis)
3 bowls Minced onions (shallot or red onions)
Half bowl Garlic and ginger paste
1 bowl Dried chilli paste
1 bowl Fresh chilli paste
2 tbsp Chilli Powder
2 tbsp Belacan
100 g Minced Ikan bilis (anchovies)
100 g Minced Udang kering (dried shrimps)
2/3 large Red onions sliced (I add more cause I love onions)

Ingredients to add to your Paste

3 tbsp Gula Malacca (to taste)
2 cup Tamarind juice
1 tbsp Salt (to taste)
2/3 Fresh red chillies sliced thinly

Instructions

Firstly

Fry your ikan bilis (anchovies) in hot oil till crispy. Do not move away or they will burn. I fried 200g ikan bilis but this is entirely up to you. Save the oil for the next part. Divide your ikan bilis into 2 portions. One to add in when you finished cooking and one save to garnish your nasi lemak when plating.

Secondly

With the oil from the fried ikan bilis, add in your mince onions, ginger and garlic. Fry till fragrance of the ingredients can be smelt and add in the minced chillies. I used my Magimix and grind my ingredient then pour into my hot oil in stages.
Add in the chilli powder and belacan (toasted is best)
Next I grind and added in the ikan bilis (this is NOT the friend ones) followed by the udang kering and continue to fry till the unmistakable aroma of spiciness and the 'minyak pecah' red oil can be seen on top and add in the sliced onions to simmer a bit before the last bit.
Lastly add in the gula Malacca & tamarind juice. TASTE Season with salt. Adjust seasoning to your liking and sprinkled some freshly sliced red chillies before heat off.
The last thing you do is add in a portion of your fried ikan bils and give everything a quick stir. Done.
NOTE – remember to TASTE it cold as food taste during hot and cold taste different and nasi lemak kuah (sauce) is often served lukewarm or even cold.
NOTE – remember to adjust taste AFTER you added in your fried ikan bilis as they are salty!
NOTE – Yes I used extras minced anchovies and udang kering in my nasi lemak kuah when cooking. Then I add in more, the fried ikan billis.

Nasi Lemak Platter to share – From 12 o’clock – fried chicken strips, cucumber, nasi lamak kuah, crispy fish. salted duck eggs & sambal belacan. Sprinkled with fried ikan bilis and cashew nuts.

Updated 7/10/2020 Challenged myself to plate nicer

Frying the ikan bilis (portion up to youself)

Ready and set aside. Some to add to the finished kuah and some for garnishing.

Blending the harder stuff first

Added some onions to the chillies so they blend better

Fry the onions first then add the chillies, slow frying till oil emerges

Meanwhile blend the dried shrimps and ikan bilis to add in into the kuah.

and add in the toasted belacan, ikan bilis and udang kering

Before finishing I like to add extras red onions as my family loves the ‘crunch’ so off heat at this point. The residue heat from my wok will ‘cook’ the red onions nicely.

Then add in as much or as little of the crunchy ikan bilis – Don’t forget to save some for garnishing.

Give it a good stir.

Add more ikan billis if you are feeling generous

cooking the rice

Ultimate TV dinner ;P

Nasi bungkus for 8 persons picnic lunch today 06/09/2020

Updated 7/10/2020 Challenged myself to plate nicer

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