Famous Asian Recipes Blog

My recent trip to Sarawak brought back the taste of Sarawak noodle to me.

It has been a long time I did not visit to Sarawak and I have been longing to taste this unique noodle which you can only find in this land of the Hornbills. It is actually very similar to the Wanton Mee in West Malaysia except that they do not add the dark soy sauce and pork lard.

But Kolo Mee in Sarawak also prepare in different way in different town. Some serve with just plain cooked noodle toss with onion oil and seasoning, top with few slices of barbecue pork and a bowl of plain soup which is the most basic order.

You may also choose to have minced pork and pig innards mix with the noodle or be served with a bowl of pig innards soup separately. I like that so much and end up having Kolo mee for breakfast in my week long stay in Sarawak.

And do you know what is the secret that makes this Sarawak noodle unique?

The answer is ”white vinegar”!

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Ingredients for Stock
1 kilogram of shrimps heads and shells (rinse well and drained), 500 grams of lean pork, 2 tbsp rock sugar, 2 liters water, 500 grams yellow noodle (scalded), 1 packet of rice noodle (scalded)

Toppings
300 grams shrimps (shelled and deveined), water spinach (scalded), some bean sprouts (scalded), 4 hard boiled eggs (quatered), some crispy fried shallot

Chili paste
20 dried chilies (soaked in warm water and remove seeds), 3 cloves garlic (peeled), 6 shallots (peeled), 1½ tbsp water, 4 tbsp cooking oil

Method

• Blend all chili paste ingredients in a blender or food processor into fine paste. Heat up 4 tablespoons of cooking oil in a wok and stir fry chili paste to fragrant for about 5 minute. Add a little seasoning and set aside to let it cool.

• Add a little bit of oil in the wok and pan fry the shrimps till cooked. Sliced into half and and set aside for toppings. Using the same wok, heat little bit of oil again and stir fry the shrimps heads and shells for 10 minutes until ingredients become aromatic.

• Bring 2 liters of water in a deep pot to a boil. Add fried shrimps head and shells in and let it boil for 10 minutes then simmer with low heat for another 2 hours until the stock is well flavored with the shrimps taste. Strain the stock with a fine siever and discard the shrimps head and shells but keep the lean pork (sliced thinly) as toppings.

• Bring the stock to a light boil again then add in half the cooked chili paste. You can reduce the amount of chili paste in the stock if you do not want it too spicy.

• Add rock sugar and seasoning to taste and keep it warm.

• Serve both noodles in a large bowl top with sliced shrimps, sliced pork, water spinach, bean sprouts and hard boiled egg then ladle hot stock to cover the dish and garnish with little bit of crispy fried shalots.

• Add more chili paste at your desire and serve immediately.

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Ingredients
1/4 cup sago (soaked in cold water for 5 minutes), 100 ml evaporated milk, 300 ml full cream milk, 100 ml fresh coconut milk, 200ml water, 150 g caster sugar, 1/2 tsp salt, 400 g ripe mango flesh (blend till pureed), 3 tbsp mago flesh (diced), 1/4 cup fresh pomelo sacs

Method

• Bring 3 cups of water to a boil in a saucepan. Add sago and cook for 5 minutes. Remove saucepan from heat. Cover saucepan and leave aside for 10 minutes. Drain sago in a fine siever and wash sago under running water to remove starch.

• Combine evaporated milk, full cream milk, coconut milk, water, sugar and salt in a pot. Over low fire, stir and bring to a low boil. Remove and leave it to cool completely.

• When mixture is cool, add the mango puree and sago. Chill on the refrigerator for about 3 to 4 hours.

• Pour the well-chilled mango puree mixture into individual serving bowls and top up with diced mango and pomelo sacs.

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Ingredients(Pastry)
3 cups plain flour, 185g lard, 5 tablespoons hot water, pinch of salt
Ingredients (Custard)
2 eggs, ½ cup sugar, 1½ cup milk, few drops of yellow food coloring
Method
To make the pastry, sift flour and salt into bowl. Rub lard into the flour until mixture resembles fine bread-crumbs.
Mix in hot water to make a firm dough. Knead gently on thinly floured surface.
Roll out to about 3mm thickness, cut out with an 8cm fluted cutter then put it into greased patty tins.
Beat eggs and sugar together, add milk gradually and mix in the food coloring. Pour custard carefully into the pastry cases and bake in hot oven for 10 minutes. Reduce heat to moderate and bake further for another 12 minurtes until custard is set.
Note: oven temperature – 250-260ºC (hot) 220-230º(moderate)
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Ingredients
2 sections lotus root, 1 tsp preserved osmanthus, 6 tbsp of glutinous reice, 150g cane sugar, 3 cups of water
Method
Rinse glutinous rice then soak in hot water for 30 minutes until rice turn soft, drain well and set aside.
Peel and rinse lotus root, cut 1 inch from the top and keep it as a cap for later use. Stuff soften glutinous rice into all the pod holes till almost full up, cover the lid and seal with toothpicks.
Heat 3 cups of water to stew the stuffed lotus root until it is tender then add in cane sugar and continue to stew with low heat until ingredients completely cooked and tender. Add preserved osmanthus, stir to mix well then cut into slices and serve.

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Having dinner in one Indo-China restaurant. Ordering from the menu, I thought it is the traditional Vietnamese spring roll with lot of veges that wrap in rice paper, but it turn out to be totally different stuff. This crispy deep-fried minced meat and prawns spring roll with lots of finely chopped veges were wrapped in rice noodles instead of rice paper. With the special sweet and spicy dipping sauce, I really have no complaint about it.

*A1-Asian Recipes.com*

This is a simple Malay snack that made from flour, sugar and water. I am not too concern about how it taste but I like the way they made this snack. The utensils used is so simple and the cooking process is so relax. Just pour the flour mixture into the coconut shell puntured with few small holes that hang over the wok fill with warm oil. Swing the coconut shell gently in circle and the flour mixture will drop into the hot oil and form into piece of thin crispy noodle like wafer.

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Ingredients
450 g cauliflower
2 eggs
1 tbsp chopped carrot
Salad dressing
1 tbsp salad oil
2 cloves garlic
2 tbsp vinegar
pinch of pepper and salt
Method
Hard-boil eggs , remove shell and dice egg white and egg yolk separately. Trim and rinse cauliflower, blanch in boil water with little bit of oil and salt for 3 minutes. Drain cauliflower well and place it in a big bowl. Spread diced egg and chopped carrot into the bowl and add salad dressing. Shake to mix well and serve.
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Ingredients
2 cups of red bean
1 small piece of dried Chinese orange peel
400 g rock sugar
200 g lotus seeds (soak for 10 minutes and remove the green bitter shoot)
6 cups of water
Method
Wash red beans and place in a deep sauce pan. Add lotus seeds, orange peel and 6 cups of water. Bring to a boil and continue to simmer for 30 minutes until red beans are half cooked. Add rock sugar and continue to simmer for another 15 minutes until red beans are well cooked and soften. Serve hot.

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Make this easy pumpkin cake for the festive holiday. This golden colored, soft, delicious dessert go along well with moon cakes and Chinese tea. Try it out with the recipe here.

A1-Asian Recipes/Healthy Kids Recipes