PES MEE UDANG VS PES LAKSA SARAWAK

-
AS SALAM
A FRIEND MADE PASTE MEE UDANG DURING THE WEEKEND AND GAVE ME SOME TO TRY OUT AT HOME. AND I HAPPENED TO HAVE A FEW EXTRA HOURS AT HOME ON SUNDAY, WENT SHOPPING FOR GROCERIES IN THE MORNING, AND ONLY START PREPARING TO COOK MY MEE UDANG LATER IN THE EVENING.

THE PASTE ONLY NEEDS BOILING WITH ENOUGH WATER TO MAKE THE KUAH NOT TOO THICK AND NOT TOO THIN. I ADDED WHITE PEPPER JUST TO MAKE THE TASTE SPICY HOT.

THE CONDIMENTS TO SPREAD ON TOP OF MEE UDANG IS SAYUR SAWI, TELOR REBUS CUT INTO HALF, BAWANG GORENG AND OF COURSE UDANG.
IF YOU NOTICE, I SHELLED THE UDANG AND CUT INTO HALF( THIS IS BECAUSE I WAS ALSO MAKING LAKSA SARAWAK, SO I CAN MAKE USE OF THE UDANG FOR 2 KINDS OF MEE/BIHUN). THE ORIGINAL IS USING WHOLE UDANG!                                                                                         

PES MEE UDANG MADE BY CHEF YUS.


MEE KUNING 
                                     
SEDAPP.! 















MEE UDANG YANG DAH SIAP!

TOPPING FOR LAKSA




PES LAKSA SARAWAK

BIHUN FOR LAKSA




PES LAKSA YG REBUS DGN SANTAN

Comments

Post a Comment

Popular posts from this blog

SUP IKAN LUMEK

-
Image
AS SALAM, I WENT TO A PASAR MALAM NEARBY, JUST ABOUT 5 MINS DRIVE FROM HOME. AND OFTEN. THERE'S ONE TYPE OF FISH WHICH WE USUALLY FIND BACK IN THE KAMPUNG AND VERY RARE HERE. BUT THIS PASAR MALAM HAVE IT EVERY WEEK. WE COOK THIS FISH IN MANY WAYS. SOUP, FRIED DIPPED IN FLOUR, ASAM PEDAS KUNYIT. AND WE EVEN HAVE SALAI IKAN LUMEK. MY CHILDREN LOVE THIS MENU. THIS FISH LOOKS VULNERABLE WITH SOFT AND TRANSPARENT FLESH BUT TOUGH MIDDLE BONE AND SHARP UGLY TEETH, WHICH OF COURSE WE DON'T EAT. IF YOU FIND THIS FISH IN THE MARKET, DON'T HESITATE TO BUY. JUST FOLLOW THIS SIMPLE MENU: FOR 1 KG FRESH FISH, CUT THIN SLICES 3 RED ONIONS, 2 GARLICS CRUSH AND CHOPPED, THIN STRIPES OF ABOUT I THUMB OF GINGER, 1 CUBE CHIC STOCK. ALL FRIED TILL WANGI YELLOW AND POUR ABOUT 1 LIT WATER. ADD MORE IF YOU ARE A SOUP LOVER. WHEN SOUP IS BOILING ADD IN SALT & FLAVOR AND FISH. JUST AS SOUP IS ABOUT TO BOIL AGAIN ADD IN LADA PUTIH AND CHOPPED DAUN KETUMBAR/SUP/BWG. COVER POT AND SWITCH OF...
Read more

UMEI SEAFOOD

-
YOUR SEAFOOD UMEI IKAN    AS SALAM, A FAMILY FRIEND CALLED ME YESTERDAY TO ASK FOR THIS RECIPE. WE DON'T MISSED SERVING THIS DISH AT ANY OCCASION AND HAS BECOME AND ALWAYS WILL BE OUR SIGNATURE DISH. OUR FRIENDS, NEAR AND FAR HAVE LEARNED TO ACCEPT THE SIGHT AND THE TASTE AND EVEN CRAVED FOR MORE..AS MY VERSION VARIES. UMEI SOTONG PELALING SALMON UDANG & TENGGI HERE'S ONE VERSION FROM ME, SIMPLE AND EASY TO PREPARE. FOLLOW THROUGH....made by Shud, and she's not from where we came from ! l Salute her!!! 1 BOWL OF FISH FILLET( FROM SELECTED FISH ONLY, eg; TENGGIRI, PELALING, KEMBONG, YU) -DEBONED FISH AND TAKE FLESH ONLY(AND SHARE THE HEAD AND BONES WITH YOUR CATS, IF YOU HAVE ONE) ,CUT INTO THIN STRIPES -WASH STRIPES AND DRAINED THOROUGHLY (LESS WATER IN STRIPES WILL GIVE BEST TASTES OR BETTER WASH FILLET BEFORE STRIPES) - SQUEEZE ABOUT 5 LIMAU NIPIS INTO BOWL OF STRIPES (BOWL AS BIG AS INSTANT MAGGI BOWL) -ADD IN SALT AND AJI-NO-MOTO/ 1 TEA ...
Read more

KUIH KOSOI LAMA AND MODERN

-
Image
kuih kasui versi kpg panas2 lg.. AS SALAM. WHEN MA-IN-LAW COMES VISITING AGAIN SHE MADE THIS KUIH KOSOI(AS WE CALLED IT BACK HOME).  THIS WAS MADE EARLY MORNING AND LATER IN THE AFTERNOON A FRIEND CAME WITH A TRAYFUL OF MODERN 'KOSOI' AND THE TASTE IS DELICIOUS! AND SO ARE THE SHAPES, SO INVITING.... A MOUTHWATERING MODERN KOSOI
Read more