Kuey Teow Beef -my version

This my own version kuey teow beef. Invented it after trying various fried kuey teow, cantonese kuey teow etc which involves kuey teow..The gravy was adoption of beef stew which I used to make many many years ago..But not so sure why and when that dish like missing from my dining table..maybe this is next mission..Beef stew & home made bread...Lets go the recepie

Beef Kuey Teow

Gravy:

5 cloves garlic

6 shallots

1.5 inch ginger

2 tablespoon dark soya sauce

4 table spoon light soya sauce

4 table spoon oyster sauce

4 table spoon wheat flour

750 ml water

350 gram tenderloin beef

salt

sugar

3 table spoon cooking oil

Method:

Cut the beef 3cm length. The pound it with the meat hammer. Then, slice it about 0.5 cm thickness. The purpose is to give the difference on the meat texture. Marinate it with 2 tablespoon of light soya sauce, 2 tablespoon oystersauce, salt & pepper. Put aside. Heat the oil, fry the sliced garlic, sliced shallot and ginger till golden. Put in the wheat flour and fry it for a while, then put in the water. Let it boil then add in the soya sauce, dark soya sauce & osyter sauce, then add in the marinated beef. Cook it till tender then only the vegetables. The gravy ready once the vegetable cooked.

P/S: can add more flour if prefer thicker gravy. Make sure disolve the fluor with some water before add in to the boiling gravy. This to avoid lump.

Dumb Blond Mee Hoon

Why does it called "Dumb Blond Mee Hoon"? Coz its a simple mee hoon but the fantastic part is..its been garnished with fried cashew nuts! this is the part make my mee hoon a little bit different from other fried mee hoon After a while I developed my own style of the "rempah" which suits everybody since my kids still cant take spicy stuff.

Ingredients:

5 fresh red chillies

5 cloves garlic

7 shallots

2 table spoon of dried prawn or "udang geragau"

2 table spoon tomato sauce

2 table spoon oyster sauce

2pieces of hard bean curd ( cut into small cubes and fry it till crispy)

3 table spoon chives

2 cups of bean sprout

2 inch carrot (jullien)

300 gram fresh prawn

1 egg (optional)

salt

oil

half pack of mee hoon ( soak it till soft)

Garnishing

3 table spoon of cashew nuts (fry till golden brown)

2 spoon chopped tomato

2 spoon chopped spring onion

Method:

Blend the chillies, garlic, shallots & dried prawn. Then fry it in hot oil till it crispy then add in the tomato sauce. One tip I like to share here is when you "menumis" please put a little bit of salt to enhance the taste of the dish. After it well blend in the wok, put in the prawns, then followed with chives and carrot. Fry it till bit tender then put in the soaked mee hoon. If its too dry, add a little bit hot water. Never used the normal tap water as this will make your dish taste bland especiallywhen you making soup. After all the spices and mee hoon blend together, then you may put it the egg then followed with the bean curd & bean sprout. I like my bean sprout quater cook only but its up to individual. Once cooked, put in serving tray & sprinkle it with all the garnishing. Dont forget to make sure its "cukup rasa" .

Mee Udang Mummy

Semalam, idea benar-benar tidak hadir di fikiran ini. Buntu juga dibuatnya. Apa tidaknya sampai Sara Sofia sudah ke sekolah masih tidak lagi mendapat idea apa yang akan dihidangkan untuk makan malam.

Akhir sekali, saya pun melayarilah ke halaman-halaman yang sesuai untuk mencari idea. Asalnya, hendak mencari idea untuk ayam & mee kuning yang sememangnya sedia ada di dalam peti ais. Tapi bila dibelek-belek ada sahaja bahan yang tiada di dapur saya. Akhirnya, inilah yang terhidang di meja makan untuk makan malam. Anak-anak bertanya mee apa yang Mummy masak? Tapi saya tiada jawapan untuk itu..nak dikatakan Mee Bandung, tidak juga...nak dikatakan Mee Rebus..tidak juga..Akhir sekali mereka menamakan hidangan ini sebagai " Mee Udang Mummy"

Bahan-Bahan

• 1 bungkus mee kuning
• 5 ekor udang harimau atau apa jenis udang yang di gemari
• 3 biji kentang (di rebus)
• 1 biji keledek jepun
• 3 sudu besar udang geragau kering
• 3 sudu besar udang kering
• 10 biji bawang merah
• 5 biji bawang putih
• 1 inchi halia
• 4 sudu besar tomato puri
• garam & gula secukup rasa

Bahan sampingan

• 3 biji telur rebus
• 2 biji cili merah/hijau
• daun sup
• bebola ikan
• tahu goreng
• sawi

Cara-caranya:

Kisar bawang merah, bawang putih dan halia. Tumis sehingga wangi. Kisarkan udang kering & udang geragau, kemudian di masukkan bersama bahan yang telah di tumis tadi. Setelah garing letakkan segelas air. Lepas itu masukkan kentang & keledek yang telah dikisar juga. Potong keledek kecil-kecil sebelum dikisar agar mendapat pes yang halus. Kepekatan kuah agak-agak macam kuah mee rebus. Kalau perlu ditambah air, gunakan air panas. Kerana air sejuk akan menyebabkan masakan menjadi kurang ummpphh..another word..I donno how to describe it. Since I am no expert in both language, so I described it a very simple manner.

Biarkan kuah mendidih untuk seberapa ketika, kemudian di masukkan udang. Masaklah sehingga udang masak & letakkan garam serta gula mengikut cita rasa.

Celur mee kuning, bebola ikan, sawi. Tahu di potong kecil & digoreng sehingga garing. Potong cili serta daun sup.

Kesimpulannya, mee ini ada unsur Mee Bandung dan juga unsur Mee Rebus.