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Malaysian Cookery Class & Meal – Car Kuey Teow; Udang Mamak ; Chicken Curry

Car Kuey Teow/Wok Fried Noodles

Ingredients – serves 2

  • 200 grams dried noodles 8-10mm wide
  • 2 tablespoons vegetable oil plus extra for scrambled eggs
  • 3 cloves garlic finely chopped
  • 10 raw king prawns
  • 10 fresh cockles shells removed traditional but optional
  • 2 tablespoons chilli paste ready made
  • 3 tablespoons light soy sauce
  • 3 tablespoon sweet soy sauce
  • 1 egg
  • 125 grams beansprouts
  • 50 grams kow choi garlic or Chinese chives or spring onion
  • ½ teaspoon sesame oil
  • A pinch of ground white pepper

Method

  1. Bring enough water to the boil in a pan and turn off heat
  2. Blanch the noodles for 8 minutes drain and run under cold water drain and set aside
  3. Heat a wok or large frying pan over a high heat
  4. and add 2 tablespoon of oil saute the garlic for a few seconds then add the prawns and cockles. cook until the prawns turn pink add the chilli paste and fry for 30 seconds or so then add the noodles and  the two soy sauces. Fry for 2 minutes until the noodles have soaked up the sauces
  5. Push the noodles tp one side of the wok and drizzle in a little oil
  6. Break in the egg and let it scramble then stir into the noodles.
  7. Add the bean sprouts and chives and cook for 1 minute then turn off the heat Drizzle with the sesame oil give it all a good stir and transfer to a plate or shallow bowl
  8. Sprinkle with pepper and serve.

Udang Mamak Prawn Fritter

Ingredients – serves 2

  • ½ teaspoon yeast
  • ½ teaspoon sugar
  • 200 ml water
  • 150 grams flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon turmeric powder
  • ½ tablespoon dried shrimp crushed
  • 20 grams carrot julienne
  • 15 grams spring onion chopped
  • 25 grams beansprouts
  • 1 shallot sliced
  • 5 fresh prawns
  • 400ml oil

Method

  1. Combine the sugar yeast and luke warm water let stand for 5 minutes
  2. Add the flour salt baking powder turmeric powder and finely crushed shrimp to the yeast mixture and gently mix together
  3. leave for 20 minutes
  4. Add all the prepared vegetables and gently mix well into the batter mix
  5. Heat the oil and place a stainless steel ladle in for 3 minutes to heat up
  6. remove so you can place enough batter mix in the hot ladle to form one fritter
  7. quickly add a prawn to the fritter and fry  for 30 seconds on the ladle
  8. wit a cold spoon scoop the fritter off the ladle into the oil and cook both sides till golden brown repeat for all remaining prawns serve with sweet chilli sauce while still hot.

Malaysian Chicken Curry

Ingredients – serves 2

  • 2 tablespoon cooking oil
  • 600 grams boneless chicken thigh meat or breast meat cut into pieces
  • 2 lemon grass white part only cut into short lengths
  • 6-8 kafer lime leaves
  • 1 cup coconut milk
  • 1 tablespoon fresh lime juice
  • salt to taste

Spice Paste

  • 1 ½ inch galangal
  • 200 grams red chillies de seeded
  • 5 shallots
  • 1 inch ginger sliced
  • 6 candle nuts or macadamia nut
  • ½ inch fresh turmeric
  •  peeled and sliced
  • ¼ teaspoon (belacan) shrimp paste

Method

  1. Blend all the spice paste ingredients to a fine paste
  2. heat the oil in a wok and stir fry the paste until thin layer of oil forms on the surface
  3. add the chicken lemon grass and kafer lime leaves
  4. feep stiring and cook until chicken is almost done 3-4 minutes should do it
  5. add the coconut milk simmer for 20 minutes on low heat
  6. add the lime juice and salt to taste
  7. serve hot on steamed rice

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