Yong Tau Foo

Hello everyone. I am back! I know I am known for being here and then gone for no reason whatsoever. This time, besides being lazy, I was without computer. My notebook decided to go kaput on me and I decided to just wait for Black Friday to get a new one. Cheap, no fancy schmancy notebook. So here I am.

For today, I decided to post this Yong Tau Foo, a favourite Malaysian Chinese dish. B of Rasa Malaysia used to make these for me so I decided to make them myself. It is very simple and satisfyingly yummy.

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Lobster Noodle

Bee of Rasa Malaysia took us out for a chinese lunch a couple of months ago. We had so much food and among the things that we ordered are the lobster noodle. I love noodle. I love lobster. Well, actually that's not quite true. I just love seafood! Normally when I buy a whole lobster from the supermarket, I would just steam them since cutting them into small pieces is not an easy task until I found out at Ranch 99 they do it for you for free!

Those 2 things (lunch with Bee and getting the lobster cut for me) are the reason why I was inspired to make this easy and delish meal on my own. It requires very minimal ingredients, which if you are my regular readers you'd know how I love easy-to-cook dish with minimal ingredients and minimal work as well.

Lobster Yee Mee

1 medium size lobster, cleaned and cut into smaller pieces
Kailan, cleaned and cut
3 garlic, thinly sliced
2in ginger, thinly sliced
2 cups water
1 egg
Salt and sugar to taste
Egg noodle, cooked according to packaging

1. In a big wok or pan, heat 3tbs vegetable oil and saute garlic and ginger, slowly add water and let it boiled.
2. Add salt and sugar, stir and taste. Add lobster and kailan and cover. 2min.
3. Uncover, give it a little stir and break an egg. Stir again.
4. Lastly add the cooked noodle and mix them up. Turn off the heat and serve immediately.
5. It can be eaten with pickled green chili and garnish with green onion.

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Guest Blogging at Rasa Malaysia - Soto Ayam / Chicken Soto

Rasa Malaysia has been inviting me to guest blog at her blog for a while but I just did not know what to make. So for New Year's eve, we were invited to their place and she requested me to make some Soto Ayam. I figured since I will be making my Soto Ayam again, I might as well use it as my guest blogger entry.

Check out my Soto Ayam at Rasa Malaysia

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Eid Open House Menu 4 - Chicken Soto / Soto Ayam

It is already the month of November. Today is my Big-Day. And the whole world is waiting for it. Of course for a totally different reason but it is nevertheless, still exciting. For this special day, I thought I would post my chicken soto recipe. I think it is rather appropriate since it is raining today and having some soupy dish when it rains is just so good. Of course, Soto is just good regardless of the weather condition.

Chicken Soto or Soto Ayam is what this is normally called. It comes in a set of rice cake and soup, garnishes with shredded chicken, sweet chili soy sauce, bean sprout and bergedil. However, I did not make any bergedil since I already had so much food. Back home, you can find a ready-made chicken soto paste which is called 'sop bonjot' but I never used it. I find the result to be too watery and not to my liking. So if there is 1 thing that I make from scratch, soto ayam is it.

I learned to make soto ayam from my aunt in Johor. That was 1 of the many dishes served during Eid. Once I have mastered (*wink*) the know-how to make soto ayam, it became my duty to make them for our yearly Eid openhouse. I have even had to make them for my friend's openhouse and my cousin's openhouse. Of course then when I made soto ayam, it would be for like 100 people and no measurements required. Everything is by-ear measurement. Now that I am married and living away from home, I learned to make it in smaller portion and with measurement so I can share them with other people.

Chicken Soto / Soto Ayam
serves 2-3

A.
1 piece chicken thigh,bone-in (u can also use 2 pieces for this recipe)
4 cardamon seed
4 cloves
2 star anise
2in cinnamon stick
4-5 tablespoon oil1/2 cup santan (coconut milk)

B. (Blended)
4 shallots
1 onion
4 garlic
2in ginger

C.
Rice cake / Ketupat
Beansprout
Fried tung hoon - fried and crushes (optional)
Fried shallot

1. In a pot, heat the oil and add the cardamon, cloves, star anise and cinnamon. Stir for about 1-2 min.

2. Add in B and stir for another 4-5min.

3. Add in the chicken and water enough to cover the chicken, (about 1.5-3 cups). 2 tsp salt and 1 tbsp sugar. Keep flipping the chicken and continue boiling for abt 15-20min. Once the chicken is cooked, take it out and let it cool down.

4. Add another cup of water and the coconut milk. (The blended ingredients and coconut milk will make the soup thicker and that is wht we want. So make sure you dont add too much water.

5. Let it boil and then only you add more salt and sugar to taste.

6. Shred the chicken and put the bones back in the soup. You can also put the shredded chicken meat back into the soup if you like.

Chili Soy Sauce

4-5 thai chili (more if you like it spicier)
Sweet soy sauce (I use habhal brand)
Salt
Lime juice

Pound thai chili using mortar and pestle. If you are making a lot, you can use the blender. Add in the rest of the ingredients








Soto Ayam - Guest Blogging

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Malay Chicken Soup

Ingredients

1-2 pieces of chicken, bone-in

1 medium size potato, cut into 6-8

1 carrot, sliced abt 1/2cm wide

3-4 tablespoon vegetable oil

1.5-2 cups water

1.5 teaspoon salt

A pinch of sugar (optional)

half teaspoon pepper

2 shallots

1 garlic

1in ginger

1. Pound shallots, ginger and garlic together or you can also thinly sliced them.

2. In a medium size pot, heat the oil and add no.1, stir until fragrant.

3. Add in the water. When the water is boiling, add in the chicken, potato and carrot.

4. Continue boiling, flip the chicken once or twice.

5. Add salt, sugar and pepper. Stir.

6. Cover and let it simmer for about 10-15min.

7. When ready to serve, garnish with chopped chinese celery and fried shallot/onion.

You can eat this with rice, on its own or with bread/rolls.

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Chicken Soto

A.

1 piece chicken thigh,bone-in (u can also use 2 pieces for this recipe)

4 cardamon seed

4 cloves

2 star anise

2in cinnamon stick

4-5 tablespoon oil

1/2 cup santan (coconut milk)

B. (Blended)

4 shallots

1 onion

4 garlic

2in ginger

In a pot, heat the oil and add the cardamon, cloves, star anise and cinnamon. Stir for about 1-2 min.

Add in B and stir for another 4-5min.

Add in the chicken and water enough to cover the chicken, (about 1.5-3 cups). 2 teaspoon salt and 1 tablespoon sugar. Keep flipping the chicken and continue boiling for abt 15-20min.

Once the chicken is cooked, take it out and let it cool down.

Add another cup of water and the coconut milk. (The blended ingredients and coconut milk will make the soup look thick and thts wht we want. So make sure you dont add too much water)

Let it boil and then only you add the salt and sugar to taste.

Shred the chicken and put the bones back in the soup. You can also put the shredded chicken meat back into the soup if you like.

You can enjoy it on its own (soup) or eat it with packed rice (nasi impit). You can get them from the asian supermarket or make them yourself. I always buy the nona brand (or any other brand) tht comes in small packets where you just boil them for an hour and cut when its cooled down. Alternatively, you can use meehoon or both. Back home, id definitely use both.

For garnishing, use chinese celery, fried shallot/onion, fried tung hoon (deep fried and crash them on top of your soup) and of course beansprout.

For the sambal kicap (soy sauce), blend or pound a handful of cili padi. Add a pinch of salt, lemon juice and sweet soy sauce.

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