Mee Hong Kong Hokkien (2 or 3 pax)

Bahan-bahan:

- 3 biji bawang merah

- 2 biji bawang putih

- halia ½ ibu jari

- white pepper (agak2 nak brape pedas)

- oyster sauce (1 sudu mkn)

- kicap manis (1 sudu mkn)

- garam/ perisa secukup rasa

- telor 1 biji

- air tepung jagung (agak2 nk berapa pekat)

- udang/ sotong/ fish cake/ fishball/ sayur sawi, etc

Cara- caranya:

- blend bawang, bawang putih n halia. 

- Tumis garing bahan-bahan yang blend, add in pepper, oyster sauce n kicap. Campurkan wet ingredients (udang, sotong,daging). Gaul rata dan biarkan masak for 2 or 3 min. Then add in air (agak2, cos nanti nak add air tepung jagung) n biar mendidih. Bila dah stengah mendidih, add in fishcake, fishball, etc. At this point, if air mcm dah kurang, tambah sikit. Kasi mendidih, add in mee n sayur. Lastly, add telur, gaul rata n baru add air tepung jagung, garam n perisa. Bila dah pekat, dah siap untuk dimakan. 

p/s: sedap dimakan dengan cili jeruk or sambal kicap.. YUMMMM... :P

Ayam Kapitan Recipe

Ingredients:

6 tablespoon of cooking oil

1kg of chicken wings

500ml coconut milk

500ml water

125ml water with tamarind pulp

3 Kaffir lime leaves (tear/ shred)

To blend into paste:

20 stalk dried chili (cut n soak in water)

3 red onion

2 garlic

5 candle nuts (buah keras)

2cm galangal

1.5cm turmeric

1.5 cm ginger

1 lemongrass

Directions (You may choose to use wok or pot. For me, I prefer using wok)

Heat the wok with oil in a medium high heat. Add the blended paste and cook till paste thoroughly  cooked, fragrant and oil seperates from the paste (pecah minyak). Add in the chicken, coconut milk and water. Cover the wok and let the chicken cook for 15 - 25 min. Add in the tamarind water and bring the heat to high for a quick boil, then lower to simmer it and cook till the sauce thickened. Lastly, add in the kaffir lime leaf and dash of salt to taste.

Serve it with rice or french loaf. Enjoy! :)