Malaysia Street Food Free Recipes - Chinese Fried Rice

Ingredients

4 cups cooked rice
3 garlics (mashed)
1 big onions (sliced)
5 bird's chillis (sliced)
1 tablespoon butter
1 tablespoon cooking oil
8-10 medium size prawns (peeled the skins)
1/2 teaspoon black pepper (ground)
1 teaspoon ginger (minded)
a little bit soy sauce
a pinch of salt
a pinch of sugar
2 tablespoon of oyster sauce
1 tablespoon of spring onions (sliced)
1/2 teaspoon ground white pepper
1 tablespoon of dried anchovies (mashed)
1/2 cup frozen mixed vegetables (thawed)
1/2 cups of oyster mushrooms
1-2 eggs

Directions

Mixed the egg with the rice.
Heat the wok with oils and butter together.
Fry the garlics, minced gingers and onions until soft.
Then, add the prawns, anchovies and oyster sauce
Mix it with rice, mixed vegetables and bird chillis.
Lastly add in the spring onions and season with enough salt, sugar and pepper of your liking.

Malaysia Street Food Free Recipes - Malaysia Oxtail Soup

Ingredients

1 oxtail (2 to 2-1/2 pounds), cut into 2-inch pieces
1 medium onion, halved, peel left on
4 cloves garlic, lightly bruised and peeled
3 fresh cilantro sprigs, roots and stems lightly crushed
1 cinnamon stick (3 inches long)
1 teaspoon ground cumin
1/2 teaspoon whole coriander seeds
1 dried red chilly
4 cups beef broth
Salt and freshly ground black pepper, to taste
3 tablespoons finely slivered peeled fresh ginger, cut into 1-inch lengths
1 tablespoon finely slivered garlic
1/2 cup coarsely chopped fresh cilantro leaves

Instructions

Place the oxtail, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chilly in a heavy soup pot. Add the broth and water to cover the ingredients by 1-1/2 inches.

Bring to just a boil, reduce the heat, and simmer covered for 1-1/4 hours, skimming any foam that rises to the surface. Season with salt and pepper and cook uncovered for another 15 minutes. The oxtail should be very tender. (If you substitute short ribs of beef, the cooking time will be about 30 minutes longer.) Remove from the heat. Remove the oxtail and shred the meat from the bones, discarding the bones and any fat. Cover the meat and set aside.

Strain the broth twice through a very fine strainer. Cool for at least 1 hour so that the fat rises to the top. Skim off all the fat and discard. (The recipe can be made up to this point 1 day ahead. Refrigerate the broth overnight and skim the fat from the surface before proceeding with the recipe. Refrigerate the meat as well.)

Return the broth to the soup pot. Add the ginger and slivered garlic. Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the shredded meat to the broth and cook another 5 minutes. Stir in the cilantro and cook 1 minute longer.
Serve immediately.

Malaysia Street Food Recipe- Indian Fried Noodles

Ingredients:

300g fresh yellow noodles 75g mustard greens (sawi), cut into 5-6cm lengths 75g bean sprouts 1 tomato, cut into six equal wedges 1 piece hard taukwa (hard bean curd), sliced thinly 1 small piece fish cake, sliced thinly 1 potato, boiled till cooked, skinned, then cut into thin slices Sauce ingredients: 2 tbsp tomato sauce 2 tbsp light soy sauce 3-4 tbsp prepared chilli paste 1/4 tsp pepper A little dark soy sauce (for colour) 1/2 tsp sugar or to taste Garnish: 2 small local limes, halved 1 tbsp shallot crisps (get the ready-made type from the market) 1 tbsp chopped spring onions and coriander leaves Chilli paste (combine): 5 shallots, ground 2 cloves garlic, ground 1/2 tsp belacan stock granules 2 tbsp cili boh 1 tsp ikan bilis stock granules 2-3 tbsp water 3-4 tbsp oil Seasoning: 1/2 tsp salt 1/2 tsp sugar Method Heat oil in wok and fry the hard bean curd slices and fishcake. Add sauce ingredients and noodles and stir-fry for 1-2 minutes. Add bean sprouts and mustard greens and stir-fry well to combine. Add potato and tomato and toss well. Dish out noodles on to individual serving plates. Garnish with a squeeze of lime juice and add a sprinkling of shallot crisps, chopped spring onion and coriander leaves. Heat 3-4 tbsp oil in a wok, fry the combined chilli paste ingredients until fragrant and oil rises. Add water and seasoning and simmer for 3-4 minutes. Dish out and serve with noodles.

Malaysia Street Food Recipe- Chinese Fried Noodles

Chinese Fried Noodles Recipe

INGREDIENTS

• 2 (3 ounce) packages Oriental flavored ramen noodles
• 3 eggs, beaten
• vegetable oil
• 4 green onions, thinly sliced
• 1 small carrot, peeled and grated
• 1/2 cup green peas
• 1/4 cup red bell pepper, minced
• 2 tablespoons sesame oil
• soy sauce

DIRECTIONS

1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.