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Sunday 21 July 2024 07:37:29 GMT

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MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood

MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood

MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood

MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood

PAD THAI 🔥🇹🇭 If you’re craving a quick, delicious meal that’s sweet, sour, salty and a little smokey, then this recipe is for you. - 250g dried rice noodles - Thai chilli powder, to serve - Lime wedges, to serve Pad Thai Sauce - 2 1/2 tbsp tamarind puree - 3 1/2 tbsp brown sugar - 3 tbsp fish sauce - 2 tbsp oyster sauce Stir Fry - 3 tbsp neutral oil - 3 - 4 garlic cloves, finely chopped - 1 small onion, sliced - 200g chicken thigh, thinly sliced - 150g prawn tails, peeled, deveined - 3 spring onions (or a handful of garlic chives), cut into 3cm pieces, white and green part separated - 2 eggs, lightly whisked - 1 1/2 cups of beansprouts, plus extra - 1/2 cup firm tofu, sliced into strips - 1/3 cup finely chopped peanuts, plus extra Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside. Mix all ingredients for the Pad Thai sauce and set aside. Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion. Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together. Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated. Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes. Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish. *Serves 3 - 4 people #PadThai #Thailand #StreetFood #RiceNoodles #fyp #recipes #thaicooking #foodtiktok #noodles #stirfry

PAD THAI 🔥🇹🇭 If you’re craving a quick, delicious meal that’s sweet, sour, salty and a little smokey, then this recipe is for you. - 250g dried rice noodles - Thai chilli powder, to serve - Lime wedges, to serve Pad Thai Sauce - 2 1/2 tbsp tamarind puree - 3 1/2 tbsp brown sugar - 3 tbsp fish sauce - 2 tbsp oyster sauce Stir Fry - 3 tbsp neutral oil - 3 - 4 garlic cloves, finely chopped - 1 small onion, sliced - 200g chicken thigh, thinly sliced - 150g prawn tails, peeled, deveined - 3 spring onions (or a handful of garlic chives), cut into 3cm pieces, white and green part separated - 2 eggs, lightly whisked - 1 1/2 cups of beansprouts, plus extra - 1/2 cup firm tofu, sliced into strips - 1/3 cup finely chopped peanuts, plus extra Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside. Mix all ingredients for the Pad Thai sauce and set aside. Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion. Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together. Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated. Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes. Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish. *Serves 3 - 4 people #PadThai #Thailand #StreetFood #RiceNoodles #fyp #recipes #thaicooking #foodtiktok #noodles #stirfry

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