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deep fried special bean curd, originally uploaded by pearlyn83.

deep fried special bean curd, originally uploaded by pearlyn83.

 

I got this recipe from the Hawkers’ Fair Simplified book my mum bought me. Krys and I made these together but ours obviously didn’t look as good as the one in the picture. But the taste was nevertheless not compromised. Every piece was wiped out and it was praises all around.

Ingredients:

  • 2 pieces of soft bean curd
  • 2 pieces of egg bean curd
  • 150g fish paste
  • Fresh coriander, chopped
  • Carrots, chopped
  • Red chillies, chopped (optional)
  • Chicken stock granules
  • Salt & pepper
  • Corn flour & oil for deep frying

Method:

  • Mash soft and egg bean curd until fine. Add in the remaining ingredients and mix well.
  • Pour mixture into a greased pan and steam in a wok till set.
  • Leave aside and allow it to cool.
  • Cut into pieces. Coat the pieces with corn flour and deep fry
  • Dipping sauce: Mix chilli sauce and mayonnaise in a bowl.
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Prawn Mee, originally uploaded by pearlyn83.

Prawn Mee (or Hokkien Mee as the Penangnites call them) is my favourite hawker dish. Whenever I’m at a hawker centre, unless I was sick or didn’t feel like it (which wasn’t often), I would definitely order this dish. Since coming to Aus, I would have to say this has been my strongest craving. Last year, a close friend shared the secret to his grandmother’s Prawn Mee. After a few trial and errors, I finally made a soup base which even I would have to say I am proud of. For those of you wanting to make this at home, I suggest you start storing the prawn shells (every single one of it, especially the head) ahead of time. I collected mine over a period of 4 months before making this dish. The soup was boiled for nearly 10 hours over low heat. The only thing I am still trying to perfect is the chilli. Anyone with a good recipe to share? :p

Ingredients:

  • Prawn shells (lots of it)
  • Belacan
  • Salt
  • Pepper
  • Sugar
  • Bean sprouts
  • Pork fillets
  • Eggs, hard boiled
  • Noodles

Method:

  • Pound (or blend) prawn shells till mashed up.
  • Heat oil in wok and fry belacan till fragrant. Add prawn shells and fry till fragrant.
  • Boil water, add prawn shells to water and bring to boil. Lower heat and allow to soup to boil for at least 6hours. Add salt, pepper and sugar according to taste.
  • Just before serving, steep pork in soup till cooked. Slice it, set aside. Halved the eggs and blanched bean sprouts.
  • Divide noodles, pork, egg and bean sprouts into bowls and pour soup over. Bon appétit! :p

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