Penang Char Hor Fun Recipe

This is one of my favorites food! I must stressed this dish is created in the Penang way. You can get similar kind of Hor Fun almost everywhere in Malaysia. The one and only Penang style Hor Fun is slightly darker and is stir fry with soy sauce!
Ingredients:
1/2 pack hor fun or flat rice noodles ( I bought the ready to eat from the fridge section of Asian grocery)
1/2 pack vermicelli (optional)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon dark soy sauce
12 shrimp (peeled)
12 thin pieces of fish cake
2 tablespoons corn flour
white pepper to taste
1 teaspoon of chicken stock
5 Bok Choy (cut into 2-inch length)
1/4 cup water
1 teaspoon mince garlic
Method:

1. Soak the hor fun/flat rice noodle in hot water for 5 mins or until soft.
2. Heat 1 teaspoon of oil in a wok. Place the hor fun/flat rice noodle into the wok and add soy sauce and dark soy sauce and stir until the sauces and hor fun/flat rice noodle are well blended. Dish up and set aside.
3. Heat 1 teaspoon of oil and cook garlic, prawns and fish cake. Add oyster sauce, soy sauce and white pepper.
4. Add the chicken stock and 1/4 cup of water immediately and bring it to boil.
5. Add in the starch mixture (corn flour & water) to thicken the gravy and cracked an egg into the mixture.
6. Add in the Bok Choy, do a quick stir and turn off the heat.

Pour the gravy and toppings on the hor fun/flat rice noodle. Serve hot.

Sago Gula Melaka

Yummy Yummy Malaysian dessert! Warning: Can be abit too strong for you is you are not a big fan of coconut milk! But trust me, you gotta try this :)
Ingredients:
1 cup small sago pearls
5 cups water 4 pieces pandan leaves
200g gula melaka, chopped into small pieces
1 can of coconut milk a pinch of salt (optional)
Method:
1. Put water and pandan leaves into a pot and boil 10 minutes so the pandan flavor comes out. Remove the leaves. Throw in the sago pearls, stir well. Let it simmer 10 minutes, stirring all the time. The pearls will turn transparent but there will still be a dot of white in the middle. Turn off the heat, put the lid on and leave 10 minutes till the sago all turned transparent.
2. Pour the sago through a metal sieve over the sink and stir with a spoon so that the glue will run through the sieve, leaving just the sago pearls. Scoop sago in serving cup and let it chill in the fridge for unless couple of hours.
3. Meantime, melt the gula melaka with water in a small pot over low heat. Do not stir, just let the sugar thicken into a thin syrup. Let it cool; it will thicken slightly.
4. Serve chilled sago pudding with the gula melaka syrup and lots and lots of coconut milk.

Pan fried fish basil, cherry tomato balsamic sauce

this recipe was brought to u from Meal4two 

This dish is fool-proof! Really, trust me!

1 min to defrost the fish in microwave, 1 min to cut the tomatoes and marinate the fish and 10 min max to cook! it’s that easy!

Ingredients:

8-10 cherry tomatos

1 X fish fillet

Basil (Gourmet Garden Basil in tube)

Garlic (Gourmet Garden Garlic in tube)

Balsamic sauce

Salt & Pepper to taste

Method:

1. Heat 1-2 tablespoons of olive oil on frying pan
2. Seasoned the fish fillet with salt & pepper
3. Place the fish fillet on the frying pan and pan fried on medium heat for about 2-3 mins on each side.
4. Once the fish is cooked, set a side.
5. Cut the cherry tomatos into half and cook them on medium hear on the frying pan. Cooked till the tomatos are soft and add a pinch of garlic.
   Add balsamic sauce ( more if you like more sauce, less if you like thick sauce)
6. Toss the frying pan so the tomato and the balsamic sauce are well mixed.
7. Spoon the mixture on top of the fish with a handful of fresh basil OR a few pinch of basil from the tube.

Fast, easy and fool-proof dinner in a flash!