Mi Hun Ke / Pan Mee 面粉糕 / 板面

Ingredients: (you can always add more quantity, but remember, TM bowl maximum capacity is 750g including all liquid and other content) - I know I did 1kg before.. luckily not broken down.

240g Water (if added egg/s, then reduce the water content.. i.e. say 2 eggs about 110g, then use only 130g water)
30g Cooking oil (olive oil is good)
2tsp Salt
500g Plain flour
1TBs Corn starch

Method:
1) Mix the content 10secs/ Spd 4
2) Knead dough at 4mins/ Spd Knead
3) Set aside the dough for at least 30mins before use. (I normally keep in fridge in a covered container)

Party Food

Joey's hen's party...


Feb 8th, 2012, Joey is a friend's younger sister. I don't even know her but I thought, hey, my friend is back from Melbourne for CNY and asking her girlfriends to join in for her younger sister's hen's night, thinking for a fun night, not always, so why not. Since I have my Thermomix and still learning to cook, offered to cook nasi lemak and then ended up cooking up some other meals. Char Kuey Teow, Sambal Prawns, Fried Mi Hun.. My first time cooking up big meals. I've cooked for pot luck, enough to feed for about 5-8 persons, only one dish, white cream spaghetti and that too I thought I did well and most importantly I wasn't rushing then.


This time round..I was out getting grocery shopping including meals for my cancer friend, AP, who was still in hospital then for her 3 days chemo session. Then I was so excited meeting the girls tonight, I got some devil headbands for the sisters and a veil for the bride-to-be ;)

Bought 1 less, as I didn't know exactly how many persons that night, expecting 8 of us, but there were 9 of us :)


Then by the time I got home, I was super hungry, cooked mee suah for myself then started cooking. I was a bit silly to wait for Thermomix to finish the work for each dish before I can cook the next. I could have get some done on the stove top. Oh well, was still learning and really, when you said your food is cooked from Thermomix, they better do!

1. Sambal Nasi Lemak / 椰浆饭三巴

<See previous post>  ----click here
Refer to Malaysia's cookbook 2011/12 page 23, *optional: add prawns & squeeze a juice of lime

2. Char Kuay Teow (炒粿條/Penang Fried Flat Noodles)

<See previous post>  ----click here

3. Fried Mee Hoon / 炒米粉

<See previous post>  ----click here

4. Noodles in black sauce

<See previous post>  ----click here

Sambal Nasi Lemak / 椰浆饭三巴

Refer to Malaysia's cookbook 2011/12 page 23, *optional: add prawns & squeeze a juice of lime


Sharing here too for those in overseas who wish to try this recipe ;)

I've cooked at least 5 times, the few other times without ikan bilis. From this, I realised that we can make our own Chili Boh (since I was cooking this for a friend who is still fighting her cancer, I was being very careful with food preparation and ingredients used, dare not to buy store ready packs - seriously, I could not find the ingredients listed on it! Also, knowing that preservatives, additives, unknown flavouring will definitely will the must have ingredients, I better not risk my friend's life)

    

Wow.. I would never believe that I could actually cook Sambal Nasi Lemak and Chicken Rendang at the same time (check here for the recipe ;)  Chicken Rendang

Other recipes are hard boiled eggs, ikan bilis (dried anchovies) and peanuts, coconut rice & cucumber (missed out cucumber). 

Nasi Lemak (Coconut Rice)

Ingredients:

200g coconut milk

700g water

2 tsp salt (or one)

3 pandan leaves, cut into 10cm lengths (tied up into 3 knots)

400g rice, washed

Method:

1. Place coconut milk, water and salt into the TM bowl.

2. Place pandan leaves and washed rice into the basket and start cooking in the bowl.

3. Cook for 16mins/ V/ Spd 4

Here's a quick and easy chilli boh recipe

Chili Boh
Ingredients:
500g dried chillies (soaked with hot water and cut into diagonal so that the seeds are easier to come out)
1 shallot/bawang kecil
2 cloves garlic
1 tbsp cooking oil


Method:
1. Put the chillies together with shallot, garlic and oil. Now blend away. 2mins/ Speed 10 (you can add half cup of water if you intend to keep). I'll cook right away, so I won't add water to save up the cooking time (no need to wait for the drying time)
2. Pour the paste into a decent container, store it in the fridge and voila! You’ve got yourself nice homemade cili boh that will last for a month.


To cook into sambal, I love to add lime juice in it, really yummy and appetizing, thinking of it now made me drool!

Black Sauce Noodle /  干捞 面 / 黑酱面



Feb 8th, supposingly cooked for my cancer friend but got mixed up with the many dishes made for Hen's night, so we got an extra dish that night.


I first fragrant the minced garlic and stir fry the chopped (of course chopped by TM, I'm a very lazy person :P ) mushroom, add in black snow fungus then added soy sauce, dark soy sauce and sesame oil. Then boil noodle, drained out, pour the sauce over and mixed. Simplest dish.


Then the other time I made WonTon noodle for my friend, AP. Should not have boiled the wonton in the bitter gourd's soup. I am ok with it but pity my friend who's taste bud already not doing well and I tricked her with bitter taste. Hmm.. Well, that's what happened when rushing for unplanned cooking. The third one.. I did the wonton wrapper with TM knead function, will have to try this recipe again soon, as we didn't have any corn starch or tapioca starch at home, making it a bit too hard in texture, not smooh..