Singapore Hokkien Mee

Hokkien Mee, which translates to “Fujian Noodle” was something I grew up with in Singapore.

Fujian is a province in China. So I suppose this dish probably could trace its origins there.

I grew up in Singapore without my parents, but with a hired “nanny” to watch over us (me and my siblings). At times, this hired “nanny” would take a break from cooking. She would assign us some money, to settle lunch on our own.

I looked forward to these occasions, because back then, I didn’t like home cooking. She wasn’t the world’s best cook. And it was always the same few dishes that came out of her kitchen.

So Hokkien Mee was something i liked to order when we had the chance to eat out. I remember the stall owner would fire up his stove, make a hell lot of noise stirring his metal spatula against his giant wok. Minutes later, a plate of steaming hot, soggy noodles would appear.

I especially loved it when the noodles are extra soggy. Because it means, extra broth. This broth is the highlight of this dish. It is bursting with all the flavors from hours of simmering stock.

As a kid, I couldn’t pinpoint as to what made the broth so delicious. It was only after reading the recipes for this dish that i discovered that the stock was made of pork, chicken and prawns.

Yup, that’s three types of meat, combined to make one stock. Can i justify further?

 

Singapore Hokkien Mee

Recipe taken from Rasa Malaysia

Singapore Hokkien Mee Recipe

Ingredients:

250g Yellow Noodle
250g White thick rice vermicelli (I used dried rice vermicelli)
400g Prawn
350g Squid (Sotong) (omitted, added sliced fishcakes instead)
200g Pork Belly (omitted)
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic

Seasoning:

1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil

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 pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I omitted this step)
3. Blanch dried vermicelli, fishcake and prawns in boiling water. Drain and set aside
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 blanched 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) * Note: I had to add a bit of water as my stock wasn’t quite enough
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.

 

 

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Braised Pork Belly& Mushrooms in Soy Sauce

I didnt grow up with this dish, but apparently Mr. Crustabakes did.

This is a chinese dish of braised pork belly in soy sauce, or also known as the “tau yew bak”.

I’ve added dried shitake mushrooms, a hard boiled egg and some beancurd puffs. Apparently, these three are the common accompaniment to this dish.

I’ve also been bloghopping to find a recipe for this. But i couldn’t settle on one.

Some required the pork to be browned in a skillet, some don’t. Some add light soy sauce, in lieu of salt.

So I’ve decided to come up with my own recipe.

A recipe scaled for one serving.

Oh, i am also linking this post to Joyce of Kitchen flavours

She happened to be hosting this month’s Little Thumbs Up event

Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

And since this month’s event happens to be “Mushrooms”, so here i go!

Tau Yew Bak

Serves one.

1 egg, hardboiled

2 Tofu puffs, cut diagonally

125 grams pork belly

2 dried shitake mushrooms

Light soy sauce

Dark soy sauce

sugar

half of a whole garlic

half a star anise

1 clove

1/8 tsp five spice powder

500 ml of water

1. Using a little oil, brown the pork belly on all sides. Rub some dark soy sauce over the browned pork belly

2. Bring the water to boil. Add garlic, 5 spice powder, clove and anise seed

3. Add the pork belly, and the shitake mushrooms, let it simmer for 1 hour, or till the meat turns tender.

4. Add the light soy sauce and sugar to taste, and the dark soy sauce for color

4. Add the egg, tofu puffs, simmer for another 15 minutes.

5. Serve with white rice

Garlic Cream Cheese Sandwich Bread in Bacon

Here’s a peak of breakfast at the Crustabakes household

There’s baked beans, scrambled egg, and…. what in the world is that?!

Those, my dear readers, are garlic cream cheese sandwich breads rolled in bacon?

Ok, that’s a pretty long name. Let me try to break it up.

I chopped some garlic and mixed it with cream cheese right?

Then, i spread this garlic cream cheese mixture onto a sandwich bread.

I halved the bread, took a piece of bacon and rolled it around the bread halves.

Then i popped them in the mini toaster to let the bacon cook.

And there you have it. I believe i just wrote a recipe.

Scalloped Potatoes, SPAM and Cheese

I am glad the lazy bug who’s been sprinkling lazy dust all over me took off. I’m not sure how long will his leave of absence be, but he was definitely away this morning as i got myself busy with scalloping potatoes, cubing SPAM and grating Cheese.

Yup, you must have guessed that’s the ingredients I am gonna use for today.

Potatoes, SPAM and Cheese. That sounds like the start of something hearty and filling.

Layers of scalloped potatoes are sprinkled with bits of SPAM & cheese, then drowned in a slightly peppered mixture. Ahh.. Yumms..

That’s carbs, with some protein and definitely some fats.  A comfort meal fitting to feed the cold and the hungry.  Not that i am ever cold in this oven hot-climate of Indonesia, but i am certainly hungry.

I’m not sure if you can cut this dish up and present it nicely. For me, i just used the largest spoon nearby and spooned it out into my mouth, which i learnt is not such a good idea when it’s pipping hot.

So, please take the time to find a stray dish to save your tongue ( I learnt this the hard way…)

And when you are done with your mini heap, you can always go back for more!

🙂

 

Scalloped Potatoes, SPAM and Cheese

Taken from The Pioneer Woman

• 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 3 cups Diced Ham (*subbed with SPAM)
• 1-1/2 cup Half-and-half
• 1-1/2 cup Heavy Cream
• 1/4 cup Flour
• Black Pepper To Taste
• 1 cup Grated Cheddar Cheese
• 1 cup Grated Monterey Jack Cheese
• Chopped Parsley (optional)

 

Preparation Instructions

Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you’d like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

 

 

 

 

 

Pulled Pork Sandwich

I’ve heard tales of the slow cooker and its powers.

I’ve heard of its ability to yield a mean, tough cut of meat into the most tender, and most delicate.

I was drawn and i was curious.

I needed that kind of capacity in my life.

I went to the store and i bought.

A slow cooker and myself. Together, we are ready to embark on some adventure.

We started our journey with this coca cola pulled pork recipe.

With just three ingredients (pork, coke and bbq sauce), this recipe seemed befitting for a couple of greenhorns.

I’ve chosen pork shoulder for our first experiment.

Pork shoulder is a relatively cheap cut which usually require lengthened cooking time.

And when i say “lengthened”, i mean ALL night long. Literally.  All 8 hours of cooking.

Patience will really come in handy.

But it will reward too.

Because my pulled pork was not only fork tender, but it was also flavourfully delicious.

And i do think i have a new best friend.

Rejoice Oven and Stove, lets welcome Slow Cooker into the family.

Slow Cooker Cola Barbeque Pulled Beef Or Pork

• 3 lb. beef or pork roast
• 1 can Coca cola ( NOT DIET! )
• 1 – 16 oz. bottle of your favorite barbeque sauce
• • Trim fat off roast and place in appropriate sized slow cooker. Pour cola over the roast. Cover and cook on low 6 – 8 hours or until meat falls apart easily.
  • Remove roast from cooker and shred. In a colander set over a large bowl, drain juices from slow cooker and reserve.
  • Return meat to slow cooker and stir in barbeque sauce. Thin with some of the reserved juices (don’t throw them out yet!). Cook for another 1/2 to 1 hour on low or until heated through. Thin with additional juices, if necessary. I like to have the sauce just slightly thin, so some of the sauce soaks into the buns, but not so thin that they get soggy.
  • To serve, place a good amount of the meat mixture onto the bottom half of a bunand top with the other bun half. Serve with homemade french fries (I did!)

 

 

Breaded Pork Cutlets

So i picked up half a pound of pork loins the other day.

I cut  it into half and made some pork chops with it.

I still had half a chunk of meat left. Instead of chucking it to the freezer, i decided to use it up and make these breaded pork cutlets.

Rather than working over the stove, i decided to fall back upon the oven.

Watching the video on Martha Stewart, i think i did exactly as what she did.

I “butterflied” my pork, and pounded it maniacally.

Martha also has a tip on how to make the crumbs gold so beautifully. The crumbs used here is Japanese Panko crumbs. They are really really crunchy when fried (or baked in this case). Anyhoo, the crumbs are tossed with oil and pre-baked till golden brown before they get on the pork. And thats how she got them to get to brown so evenly.

Pork aside, we also had garlic bread.

A store bought hot dog bun sliced  into sections and spread with garlic butter.

I wrapped the bun in foil and baked it for a bit in the oven to get the butter melting and the bread warmed.

A sunny side up and some vegetables,

A lil milk and some cut fruits,

Let’s eat!

Crispy Breaded Pork Cutlets

Taken from Martha Stewart

Ingredients

• 1 1/2 cups panko (Japanese breadcrumbs)
• 2 tablespoons vegetable oil, such as safflower
• 4 boneless pork loin chops (6 to 8 ounces each)
• 3 tablespoons Dijon mustard
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
2. Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
3. Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
4. Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

Pork Chops, Potatoes and a whole buncha stuff

I wonder what stirred the daredevil in me to pick up half a pound of pork loins on my last trip to the supermarket.

I am not usually a cook, I bake more than i should.

The things that come out of my kitchen usually revolve around cakes, cookies, pies and tarts. And i must say, pork loins are totally out of my jurisdiction.

But there is always a first time to everything,

And this is my first, working with pork loin, and ON the stove, instead of the oven.

Working with extra care,

I tossed the pork loins in flour, browned them in a skillet and then simmered them with potatotes in chicken broth. 

And you know what? It wasn’t as daunting as i thought it would.

Growing confidence as i went along, i even improvised and threw in a few carrots and broccolis as with the potatoes.

I love how they added such a bright contrast to the otherwise drab colours of yellow and brown.

And of course, nothing brings out the brightness of the sun better than eggs.

This is not the usual sunny side up. This is a coddled egg with runny, half cooked yolks.

Behind the egg is a slice of watermelon and some leftover black glutinous chiffon cake.

And there you have it, a full set of breakfast.

Have a good morning ahead!

Skillet Pork Chops with Potatoes and Onions

Taken from Allrecipes.com

Ingredients

• 2 tablespoons vegetable oil
• 4 pork chops (1/2 inch thick), trimmed
• 2 tablespoons all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 Yukon Gold potatoes, thinly sliced
• 2 medium onions, sliced * i omitted this as i didnt have any on hands
• 3 cubes beef bouillon * i used chicken bouillon
• 3/4 cup hot water
• 1 tablespoon lemon juice

 

Directions

1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).