HOLIDAY BREAKFAST SPECIAL - SINGAPORE HOKKIEN MEE AND KARIPAP SINARAN

Let's cross the causeway and have Singapore Hokkien Mee for breakfast. The first time I ate Singapore Hokkien Mee was years ago in Singapore but it was ...by mistake. I used to travel to and fro to Singapore during my stayed with Honeywell South East Asia. Singapore was the regional office. During lunch I ordered Hokkien Mee, at that moment I thought it was the soupy noodles like the one I used to have in Penang, but to my surprise it was dried. 

I thought it was a mistake, but my colleagues told me that's the right order, my goodness only then I realised the Singapore Hokkien Mee was a semi dried version...something like Malaysian Hailam Mee. One thing unique about this dish, it was a mixture of yellow noodles and thick rice vermicelli ,first fried with eggs until fragrant and braised in rich, flavourful prawn broth, the Singapore Fried Hokkien Mee is served semi-dry and garnished with prawns, squid, sliced meat, chives and eaten with Sambal chilli and a squirt of lime juice.

It's a popular breakfast menu in Singapore and love having it with the sambal and lime. Recipe adapted from http://rasamalaysia.com/singapore-hokkien-mee-recipe/ with a little tweak by adding some cornstarch. 

Beside Singapore Hokkien Mee, I also made some "karipap". This karipap was special...no dough required. I used white bread, steam for a few second, roll flat with a rolling pins, used cookie cutter to cut the bread, put the fillings, seal by pressing with fork, egg brush, sprinkle some sesame seed and bake. This is fantastic, a short cut for empananda inspired by Puan Rose of Sinaran Menu. A new way of making karipap or empananda. As such I called this Karipap Sinaran in conjunction with Puan Rose's blog, thanks Puan Rose for the brilliant idea. Just like any other karipap you can use what ever fillings. It was so happen that I made Pau Cotek again by Puan Rose recipe and have some sardine filling left, I used the sardine's filling for my "karipap sinaran"

So that's all for my 2nd January 2012 breakfast, ENJOY and have a NICE HOLIDAY.

SINGAPORE HOKKIEN MEE

Ingredients:

250g Yellow Noodle

250g White thick rice vermicelli

400g Prawn

350g Squid (Sotong)

200g Beef

40g Green Mustard

750ml Chicken stock

3 Eggs

5g Chopped garlic

Seasoning:

1/2 tbsp Fish sauce

1 dash Pepper

1 dash Sesame oil

1 tbsp corn starch mix with 3 tbsp water

Method:

1. Peel the prawn head.  In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)

2. Add the beef into the stock and boil for 45mins. Take out the beef and cool. Cut beef belly into strips. 

3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.

4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.

5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)

6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)

7. Add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate

8. Add the cornstarch mixture and fry for another 1 min. Serve with sambal chilli and lime.

Asalamuailaikum dan SELAMAT PAGI SEMUA, pagi yang ceria dan penuh dengan keazaman baru. So sarapan apa pagi ini???. Oh saya dan family hari menyeberang tambak Johor untuk breakfast pagi ini..saya siapkan Singapore Hokkien Mee dan Karipap Sinaran. Lama betul saya tak makan Singapore Hokkien Mee ini, minggu lepas saya buat Penang Hokkien Mee, so minggu ni Singapore la pula. Nak tahu apa bezanyanya Penang Hokkien Mee dan Singapore Hokkien Mee???bezanya terletak pada caranya sahaja, bahanya lebih kurang sama aje....cuma Penang Hokkien Mee berkuah manakala Singapore Hokkien Mee agak kering sedikit.

Pertama kali saya makan mee ini di Singapura...beberapa tahun dahulu kita saya bekerja dengan HONEYWELL SEA. Masa tu ibu pejabat kami di Singapore, kerap jugalah berulang alik ke sana. Masa rehat saya orderlah Hokkien Mee...dalam fikiran saya mee yang berkuah macam Penang Hokkien Mee...alih-alih datang yang kering, mulanya saya ingat sudah salah anta, sebab nampanya macam Mee Hailam tapi kata teman-teman memang itulah Hokkien Mee...baru saya tahu bahawa Hokkien Mee Singapore kering sedikit. Mee ini sedap dan mudah membuatnya, menariknya ia dimakan bersama sambal dan limau. Caranya sama juga dengan Hokkien Mee Penang. Banyak menggunakan udang dan biasanya udang yang bersaiz besar..tapi kalau dah masak kat rumah, udang saiz apa pun boleh.

Disamping Hokkien Mee saya buat Karipap Sinaran. Nak tahu apa karipap sinaran...hem karipap ini adalah karipap instant yang diperbuat daripada roti....roti putih...bukanya kulit karipap, roti dikukus, kemudian dicanai nipis, dipotong bulat menggunakan cookie cutter, dimasukkan inti, dikelim menggunakan gerapu dan digoreng. Tapi untuk pagi ini saya tidak goreng tapi saya bakar..sebab roti serap minggu..ha..ha..azam tahun baru nak kurangkan berat badan?????. Resipi ini adalah ilham dari Puan Rose dari Sinaran Menu..Puan Rose minta saya cuba..katanya fantastic...jadi saya cuba..kebetulan saya ada mencuba resipi pau cotek Puan Rose yang berinti sardin..ada sardin lebih saya pun buat karipap ini..maka untuk mudahkan tagging dan labeling, saya namakan karipap ini KARIPAP SINARAN. Thanks Puan Rose for the brilliant idea....memang shortcut betul, tak payah fening nak buat doh..ya. bagus idea ini, a new way of preparing karipap.

So hari ini masih bercuti..kat rumah ini ramai..anak-anak dan kekawan, saya hendak ke pasar nak fikirkan apa pula menu untuk lunch nanti. So selamat bersarapan dan selamat bercuti

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