pendegham

what the hell is that u may ask.. Pendegham tu istilah orang Johor (orang lama lah, dont know whether orang2 muda tau ke tidak) for "taburan tepung udang kering" yang dimakan dengan Mee Rebus Johor.

encik suami found the recipe from ceria-resipi blogspot. and asked me to try. why not kan? well... i tried making it for the first time and Alhamdulillah, menjadi - tasty & crispy & crunchy

ingredients :

1/2  cawan udang kering - kisar

80g (1 cawan) tepung gandum

1/4 tsp serbuk kunyit

garam

air

mix everything, pekat/cair adunan kena agak2 macam lempeng or slightly thinner. panaskan kuali, minyak kena banyak.senduk bancuhan di tepi kuali & let it slide down into the hot oil. goreng sampai garing. setengah2 orang renjiskan bancuhan tepung kedalam kuali. 

dont ask me how to make the kuah mee rebus. i cheated yesterday (and all the time so far) cos i used Adami Mee Rebus Muar paste, imported all the way from malaya land. you can refer to http://ceria-resipi.blogspot.com/2010/09/mee-rebus-haji-wahid.html for the complete recipe of mee rebus johor & pendegham

'not clever' noodles

literally translated to BM as Mee Bodoh. is there such thing as Mee Bodoh or Mee Cerdik? i call it Mee Bodoh cos i dont have to think how to make it. everything goes into the wok and not even 10 minutes later, its all done! the omputih would call it Stir Fry Noodles,

we went grocery shopping today and as usual, i bought 2 packets of egg noodles (we normally eat noodles or pasta at mid week) and 1 packet of 'stir fry vege'; Tesco is having an offer on noodles and stir fry vege - 3 packets for £2.50.  and since i wasnt in the mood to cook any kind of rice dishes, we agreed to have Mee Bodoh for dinner.

ingredients 

• fresh egg noodles
• stir fry vege packet (bean sprouts/taugeh, finely sliced green cabbage, carrot in thin strips
• 2 cloves garlic
• fish balls (sliced)
• soy sauce (kicap manis)
• oyster sauce
• sweet chilly sauce
• fresh red chilly (chopped) with soy sauce & bit of vinegar - optional   

method

• fry  garlic, put in sliced fish balls, dashes of soy sauce, oyster sauce and sweet chilly sauce
• put the egg noodles and vege and mix.
• thats it.. all done!

beef noodles

i simply call it mee/kuay teow sup, but the recipe is based on vietnamese beef noodles.

we've had rice for few days in a row and last nite, i just felt like ordering dominos pizza since they are having 2 for 1 offer. but my other half suggested beef noodles, well we normally have pasta or noodles midweek. we didnt have any beef in the freezer, just lamb cuts, so we had vietnamese style lamb noodles instead. this is the way i normally cook it.

ingredients

beef/lamb cuts

1/2 onion - thinly sliced

few cloves  garlic - chopped

thumb size ginger - sliced

3 cardamoms (buah pelaga) 

1 cinnamon stick (kulit kayu manis)

3 star anise (bunga lawang)

juice from 1/2 lemon

1 tbsp fish sauce

fish cake/fish tofu/fish balls - sliced

for garnishing - spring onion, sliced chillies in soy sauce (kicap manis) & vinegar/lemon juice, fried onion (bawang goreng), bean sprout (taugeh).

method

boil  the beef/lamb cuts and let it simmer (i dont have a pressure cooker) until the meat becomes tender. remove the meat from the stock and slice thinly. dont throw away the stock!

heat dash of oil in the same pot and fry the onion till soft, add in the garlic, ginger and the spices. then add in the stock, lemon juice, fish sauce, salt and pepper to taste.

then put in the sliced meat, sliced fish tofu/fish ball into the stock and let it boil for a bit.

to serve, put the kuay tiaw/egg noodles (mee) into the bowl and pour the soup, and sprinkle the garnishes. i didnt have bawang goreng & taugeh, so we made do with spring onion & chillies.