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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A healthy person’s blood pH level should be slightly alkaline (in the range of pH7.35 -pH7.45). However, most people today have an acidic blood level due to polution, poor eating habits, stress and lack of exercise.

Slight alkalinity is a sign of good health; however acidic body is leading to chronic diseases. This acidity adds to the stress of the organs involved in blood circulation and cleansing, such as liver, heart, kidneys, spleen, pancreas, etc.

Fruit Venigar has a broad range of benifits, ranging from slimming, improving metabolism, reducing urea acid, alleviating hangovers, lightening the skin, removing blemishes, balancing body ph level and etc. Vinegar can quickly return the body to a healthy alkaline level and help maintain this level, so it promotes cell revitalization and reduces the chances of contracting diseaces.

In general, vinegar diluted in 5 parts of water as healthy drink. In fact, you may experiance the fantastic taste if you add the vinegar into your favorites salad to replace mayonnaise or add into the soft drink to become healthy and delicious drink.

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Soothe The wounds
Every kitchen should have a pot of aloe in it. When there is a minor burns, scalds, or cut occured, just cut off one of the thick, fleshy leaves and squeeze its clear gel onto the injury. Aloe gel dries into a natural bandage. It may promote wound healing and help prevent infection.

Easy to grow indoors
Aloe is the perfect houseplant for people because it requires little water and no other care. Aloe prefers sun, but tolerates shade and does not mind poor soil. The only conditions this hardy succulent cannot tolerate are poor drainage and temperature below about 5°C. Bring potted aloe indoor before the temperature falls lower.
Aloe periodically produces offshoots, which may be removed and replanted when they are few inches tall. Simply uproot or unpot the plant, work the soil gently to separate the offshoot, and return the mother plant to the original pot.

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Ingredients
2 kg of very ripe tomatoes, 1 large onion, 6 cloves, 4 allspice berries, 6 peppercones, 1 fresh rosemary sprig,25 grams of ginger (sliced), 1 celery heart, 30 ml brown sugar, 65 ml raspberry vinegar, 3 cloves peeled garlic, 1 tsp salt
Method
Soak tomatoes in boiling water for 1 minute, drain and peel tomatoes hten set aside in a large pan. Peel the onion and stud it with cloves.
Put onion, allspice, peppercone, rosemary and ginger into double layer of muslin and tie it up. Add it into the pan together with sugar, vinegar, garlic and salt.
Bring mixture to a boil with occasional stiring, reduce to low heat and simmer for another 2 hours, stir regularly until mixture reduce by half.
Blend the mixture with a food processor and return to pan. Bring to a boil and off the heat.
Leave it to cool completely and bottle it in clean sterillized jars and store in refrigerator.
Use within 2 weeks.
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The color of button mushrooms should be white, or blone for swiss brown. Avoid those with spots and bruises. The mushrooms should be closed tight and the grills not visible.
Supermarket-bought mushrooms usually need no cleaning, or just a quick dusting with a damp paper towel. If necessary, rinse mushrooms under running water and drain in a colander. It is not true that the mushrooms will absorb water. Trim the base of the stem and sprinkle lemon juice over to prevent discoloration. It is unnecessary to peel button mushrooms.How to cook?
The white button mushrooms is one of the few mushrooms that can be eaten raw. Use it raw in salad or blanch in water with squeeze of lemon. Over cooking button mushrooms can change its flavor. It is best to saute in butter or oil, in a single layer and over high heat and use the remaining pan juice for sauce.

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Place tomatoes in a big heatproof bowl, cover with boiling water and leave it to stand for 1 minute. Drain hot water and fill bowl with cold water to cover the tomatoes. Soak tomatoes in cold water for another minute, then drain. You can slip off the skin easily and remove seeds for further use.

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Ingredients
80g black mushrooms (soaked and trimmed)
240g minced pork, 2 tbsp water chestnuts (chopped)
1 tbsp spring onion(diced), handful of kale stalks (boiled)
few slices of carrot, 1 slice of ginger, 1 tbsp of cooking oil
Marinade
2 tsp light soy sauce
1 tbsp of cornstach sloution, dash of sesame oil
sugar, salt and pepper to taste
Seasoning for mushrooms
1 tbsp ginger juice
1 tbsp wine, sugar and salt to taste
Seasoning for gravy
3 tbsp of steamed mushrooms juice
2 tbsp of water, 1 tsp of oyster sauce and light soy sauce
Method
Mix minced pork with water chestnuts, spring onions and marinade. Steamed mushrooms with mushrooms seasoning for 10 minutes then drain dry and reserved juice. Pat little cornstarch on the mushrooms and stuff minced pork on top. Steam for another10 minutes and arrange onto a plate.
Heat cooking oil in wok and saute ginger to fragrant, add water and seasoning for gravy, sprinkle cooking wine and stir in carrots and kale. Bring gravy into a light boil, add cornstarch solution to thicken the gravy then spread over the steamed mushrooms. Serve hot.
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Wanton wrapper or Wanton skin is widely used in Chinese cooking. You can use it to wrap Wanton, Dim Sum, Dumplings, Spring Rolls and many other Chinese delicacies. After all it is not too difficult to make this pastry. Keep this recipe in your cook book just in case you need it one day.
Ingredients
2 cup of plain flour
1 egg
pinch of salt
180ml of water
Method

• sift flour and salt into a mixing bowl and add small amount of water gradually to make a stiff dough.
• Adjust the amount of water or add little extra sifted flour for easy handling.
• Roll dough on a clean flat table top until it become paper thin.
• Cut wrappers into your desire sizes with a sharp knife.
• Dust each wrapper lightly with flour if you are stacking it for future use.

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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*

Count down to new year 2010 will begin in just few hours. Enjoy your new year eve with your love one and I wish everyone a peaceful and prosperous 2010.  Cheers!!!

Web Link: A1-Asian Recipes.Com