Mee Tomato

With the in laws coming tomorrow and my new batch of yellow mee in stock , I decided to cook Mee Tomato to clear the fridge. Mildly spicy for a cold, thunderous evening .. It's a refreshing change from the usual Mee Hong Kong.

Blended Items

A handful of dried chillis, soaked

1 large onion or 2 medium size ones

3 cloves garlic

1/4 tsp coriander powder 

1/4 tsp cumin powder

1cm belachan 

1/4 cup water 

Sautée the blended ingredients in oil until fragrant. Toss the beef in and brown with the spices and and in the rest of the ingredients and simmer until the vegetables are tender.

1 slab of beef sirloin, around 150g sliced thinly

2 tomatoes chopped 

1/2 can tomato purée 

1/2 can Campbell tomato soup

1 carrot, chopped into half inch lengths

1 potato, cubed

Baby corn, chopped

2 liters water

1 tablespoon beef stock powder or 1 cube of beef stock

1 tablespoon white pepper 

2 tablespoon sugar

salt to taste

2 tablespoon cornstarch mix with water

Once the vegetable and beef are tender and the soup is boiling, stir in the cornstarch to thicken the soup. Serve with blanched yellow noodles, sliced bok choy, chopped parsley, fried shallots. For those who like it spicy, drizzle some sambal kicap over. 

Kueh Lompat Tikam

Malay desserts are almost similar in taste, texture and ingredients .. Lompat tilam is 2 layers of cooked rice flour pudding and eaten chilled with Gula Melaka syrup.

1st layer (green layer)

1 cup rice flour

2 cups water

1/2 tsp salt

1/2 tsp alkaline water

1 cup water blended with 3 pandan leaves (strained)

Few drops of Green food colouring

Whizz it up in the blender and cook on low heat until thick and shiny. Divide into 6 to 8 clear containers. 

2nd layer (santan pudding)

1 cup rice flour

4 cups water

1 box Kara santan (200ml)

1 tsp salt

1 tablespoon sugar

1 pandan leaf

Pour the box santan into the blender. Pour some water into the box and shake it up so that none of the santan cream is wasted. Whizz all the ingredients up in the blender except the pandan leaf.

Cook on low heat with the pandan leaf until bubbling and shiny. Pour over the green layer, smooth the top and chill in the fridge for at least 2 hours. Pour Gula Melaka syrup over it.

Crepes batter

I'm all for simple non messy cooking ... And usually making any batter is messy.. All you need is a blender and your done!

2 cups milk

1 1/3 cups flour

2 tablespoons sugar

1 egg

1/2 teaspoon baking powder

1 tablespoons oil

Heat your pan and brush some oil and pour about half ladle of batter.

Flip when its golden!

Fold in quarters and serve with any kind of fillings. i did caramelized bananas and apple pie filling for the kids but I Love it plain with just butter and maplewalnut syrup!

Shrimp Po'Boys

A po' boy (po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

Basically you need about 15 shrimps / prawns, deshelled and deveined 

Season with salt, Cajun spices, garlic powder, black pepper. Set aside.

You need 1/2 cup flour, 1/2 cup cornmeal and seasoned with paprika, salt and garlic powder (1/2 tsp each)

1 egg beaten

Dip the shrimps in the flour, egg and back in the flour and deep fry until golden.

For the spicy mayo, just mix the ingredients well. If you like spicy, add more hot sauce.

1/2 cup mayonnaise 

1 tablespoon hot sauce / Tabasco 

1 tsp garlic powder

While waiting for the shrimps to fry, slice the baguette and slather both side of the baguette with spicy mayo. Then place some sliced tomatoes, lettuce, pickles and your fried shrimps. Drizzle with more sauce. 

Jemput-Jemput Pisang / Cekodok Pisang / Cucur Pisang

So many names for this one.. Jemput-jemput, cekodok or cucur but bottom line is, it's a favourite for afternoon tea time with a cup of hot tea-o! 

It's funny how some stalls sell their jemput2 pisang and it taste of all flour and no pisang?? Well I hate that! I love the soft kind with lots of soft mashed bananas oozing out.

Made many batches and I found the evil ingredient that caused the jemput2 to be hard! Water!!! So no water required!!

Mash about 5 bananas

1 egg

3 tablespoons of sugar (approx)

A pinch of salt

1 tsp bicarbonate soda 

1 tsp baking powder

1 cup flour (approx)

What's with the approximate you ask???? That's because firstly the sweetness of each bananas varies and you have to add the flour bit by bit until you get the texture you want. For me, I like the batter quite liquified so that it glides off the spoon into the hot oil. Fry until golden brown and indulge!

The bicarbonate soda makes the fritters light and "holey" and the taste of banana are more pronounced. Boomz!!