# 1kg mackerel
# 1 tsp salt
# 1 grated coconut with enough water added and squeezed for 1.5 litres coconut milk
# 1.5kg dried laksa noodles, boiled until just right to the texture or al dente (or use fresh thick rice noodles, scalded in boiling water and well drained)

Ground ingredients (A):

# 20g (22 pieces) dried chillies, soaked
175g shallots
# 2cm galangal
# 1cm fresh turmeric root
# 20g ground black pepper
# 3 stalks lemon grass, use the white part only
# 1cm knob ginger

Ingredients (B):

# 34 pieces dried tamarind skin, if not available substitute with 30g lime juice
# 8 stalks polygonum leaves (daun kesum)

Seasoning:

# 12 tsp salt or to taste
# 1 tsp sugar or to taste
# tsp monosodium glutamate

Garnish:

# 1 cucumber, halved and soft centres discarded and shredded
# 200g bean sprouts, tailed and scalded briefly
# 1 wild ginger bud (bunga kantan), sliced finely
# Some mint leaves
# Some basil leaves
# 5 small limes, halved

Method:

Season fish with salt. Boil 1 litre water in a pot and drop in the fish. Remove the fish when eyes pop out. Flake the fish and leave aside.

Strain the fish stock clean from bones and add ground ingredients (A). Bring to a boil. Lower heat and simmer the gravy for 10 minutes. Add ingredients (B) and pour in the coconut milk. Simmer for another 1520 minutes, stirring frequently. Adjust seasoning to taste.

To serve, put some thick rice noodles in individual serving dishes and garnish with a little of each garnishing ingredient, then pour the hot fish stock or gravy over.

Ingredients (Serves 2):

- 1 handful of fresh / dry yellow noodles
- 6 cups chicken broth
- 1 chicken breast, bone in
- 1 tsp salt
- 1/2 lb bean sprouts, pluck off roots and blanched

Garnish:

- 1 small shallot, sliced
- 2 stalks spring onion, chopped
- 2 stalks cilantro, chopped

Soup Ingredients:

- 4-5 slices ginger
- 1 stalk lemon grass (the white part only)
- 1 small shallot
- 1/2 tsp turmeric powder
- 5 whole cloves
- 3 cardamons
- 1 star anise
- 1/2 tsp pepper (or more if you like a very peppery tasting soup)

Cooking Method:

1. Cook yellow noodles and set aside. Deep fry sliced shallot (from Garnish) until fragrant. Set aside. Grind the ginger, lemon grass and shallot (from Soup Ingredients) together using a mini food processor. Set aside.

2. Bring chicken broth to a boil, add chicken breast and salt, reduce heat setting to low and allow to simmer for about 30 minutes. Remove chicken from broth, shred chicken and set aside. Return chicken bones to the broth. Note: If you like me, have chicken broth made from leftover chicken bones, continue to simmer all the bones in the broth.

3. Heat up 2-3 tbsp cooking oil. When oil is hot enough, saute all the soup ingredients until fragrant. Pour in the chicken broth (together with all the bones) and cook under low heat (simmer, not boiling) for about half an hour till aromatic. Filter off the soup ingredients and get the soup only into serving bowls.

4. Add cooked yellow noodles, blanched bean sprouts and shredded chicken into the bowls. Garnish with chopped spring onions, cilantro and fried shallots.

Oops! The yellow noodles were all hidden under the shredded chicken bean sprouts and garnish :) but this is Mee Soto all right – yellow noodles in Spicy Chicken Soup (Soto Ayam).
Share and Enjoy:

1kg meehoon (soaked & drained) – thin rice vermincelli
1kg fresh prawns (shelled & deveined – reserve shells for stock)
900ml water
salt to taste
1 cup vegetable cooking oil
10 cloves garlic (chopped)
6 yellow bean curd (diced)
2 tbsp taucheo or salted soy beans (rinsed & mashed)
4 tbsp light soy sauce
500g bean sprouts (de-tailed)
125g daun bawang or spring onions (chopped)
6 red chillies (sseded and sliced thin)
20 bawang merah or shallots (sliced & deep fried)
4 hard boiled eggs (sliced)
15 to 20 limau kasturi or small limes (halved & seeded)

Ingredients for Mee Siam Sauce:

2 tbsp vegetable oil
12 cloves garlic (puree to paste)
3 tbsp ground red chillies
3 tbsp taucheo or salted soya beans (rinsed, drained & pounded)
3 tbsp sugar
1/2 cup thick air asam jawa or tamarind juice
900ml santan or coconut milk
salt to taste
Fill a pot with water and add in the prawn shells to create the stock for the mee siam
Bring to a boil, then reduce heat and simmer to get 1 cup of thick stock
Strain the shells and season with salt
Discard the prawn shells
Heat oil in a wok and fry the garlic till they become crips (but don’t burn them!)
Add in the prawns, bean curd (tofu) and salted soya beans
Stir-fry everything (2 mins) and reduce the heat
Add in the stock and light soy sauce
Simmer covered for 4 minutes
Add the meehoon and fry for about 5 mins
Mix in the bean sprouts and spring onions
Continue to cook everything till all ingredients are done
Add as little or as much salt as you wish
Dish up the noodles on a serving platter and garnish with the chillies, shallots and eggs
Serve hot with lime wedges and the sauce

How to make Mee Siam Sauce: Heat oil in a wok:

1. Fry the garlic, ground red chillies and salted soya beans (1 min)

2. Add in the sugar, tamarind juice and coconut milk then reduce the heat

3. Cook till the oil looks like it’s separating from the sauce

4. Add in salt

5. Dish up and set aside sauce in a separate bowl – let guests take as little or as much sauce to go with their mee siam as they wish

1) 1.6 kg Yellow noodles
2) 250g Chicken, cooked, shredded
3) 200g Prawns, cooked and peeled
4) 3 Sunny Side-up eggs
5) 400g Beansprouts, blanched

MEE BANDUNG GRAVY:

1) 3 ltr Water
2) 100g Shallots, peeled, sliced
3) 60g Garlic, peeled, sliced
4) 80g Ginger, crushed
5) 90g Chinese celery, sliced
6) 100g Ripe tomatoes, sliced
7) 40g Beef Broth
8) 50g Prawn Cube
9) 200g Tomato ketchup
10) 45g Chilli paste
11) 50g Sugar
12) 1 Egg white

GARNISH INGREDIENTS:

1) 40g Spring onions, sliced
2) 40g Chinese celery, sliced
3) 30g Red/green chillies, sliced
4) 50g Shallots, sliced, fried
5) 10 Key lime (calamansi will be better)

The Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
3. Simmer for 5 minutes and strain.
4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve:
5. Blanch yellow noodles in a pot of boiling water for a few seconds.
6. Remove, strain and place it into serving bowls.
7. Add in sliced fish cake and blanched beansprouts.
8. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
9. Serve hot.

Yellow Noodle 1 pckt

Minced Beef 1/2kg
1 Cup of Corn Flour
1/2 Teaspoon Salt

1 jug of Water
1 Onion
6 Garlic
A bit of Ginger
1/2 cup of Oyster Sos
3 Table Spoon of Light Soy Sos
1 Table Spoon of Sweet Soy Sos
1 Teaspoon of Salt
1 Teaspoon Black Pepper

5 Cili Padi
1 Tablespoon Sweet Soy Sos

Directions:

To make the meatballs, add corn flour and salt and mixed them together and make into balls.

To make the soup,blend the onion,ginger and garlic and fry them into a pot. When it gets almost dry,add in the jug of water.After the soup starts to boil,add the meatballs till they are cook.Then,add the oyster sos,light soy sos and sweet soy sos and stir it.Add in salt and black pepper.

To make the cili, blend the cili and then add a bit of water together with the sweet soy sos

250g beef shin
800ml water
40g galangal
20g garlic
100g shallots
50g dried chilies
20g turmeric
225ml water
4 tbsp cornflour
120g cooked & mashed sweet potato
2 tbsp soy bean paste (pounded)
400g fresh yellow noodles (scalded)
150g bean sprouts (scalded)
sugar and salt to taste

Method :

Cut beef shin into small pieces and cook over low heat with 800ml water till meat is tender. Reduce beef stock to about 500ml. Set aside.

* Finely grind galangal, garlic, shallots, dried chilies and turmeric. Combine water, cornflour and mashed sweet potato then mix well. Set aside *.

Heat 4 tbsp oil in wok till hot. Stir-fry ground ingredients (*) till fragrant. Add soy bean paste and mix well. Add beef stock and bring to boil again. Season with sugar and salt. Stir in cornflour mixture (*) to thicken gravy. Divide noodles and bean sprouts into plates. Spoon gravy over and top with garnishing. Serve hot.

150 g dried bee hoon (rice vermicelli)
3 chicken thighs, cut into small pieces
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground cinnamon
teaspoon ground turmeric
4 cloves garlic, finely chopped
2-3 tablespoons hot chili ketchup
2-3 tablespoons ketchup
1 tablespoon light soy sauce
2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
4 tablespoons water
5 tablespoons oil
1 large onion, sliced
20 curry leaves
5 white cabbage leaves, finely shredded
3 green chilies, sliced thickly
3 eggs

Method:

Soak rice vermicelli in cold water for 15 minutes or until softened but not soggy. Drain well. Mix chicken with ground spices and garlic and let marinate 15 minutes, six ingredients together and set aside. Heat oil in a wok over medium-high heat. Add onion and fry 2 minutes, then add curry leaves, cabbage, chilies, and chicken and fry for 3 – 4 minutes or until chicken is just cooked through. Add rice vermicelli and stir for 1 minute, then add sauce mixture and fry vigorously for 2 to 3 minutes. Push rice vermicelli to one side, crack eggs into wok and scramble until just set. Stir to mix all well, and serve immediately.