I am moving on.....a little bit

I am not good at break-ups. I don't handle them well. I usually try to avoid them.

So even though I should have parted with you a long time ago after finding someone new, I still hung on.

Hanging on because I don't want to hurt you and I don't want to feel hurt.

But I know I am not being fair to either of you. I am not able to devote my love and time equally. More often than not, I am confused on who to love more, who I should focus on. As a result, I neglected both of you, prefering to avoid than to confront.

So, I have made up my mind. I can only choose ONE. I can only focus on ONE. Even though it breaks my heart to say this....unfortunately I have to break up with you. It's the best for us. You are my first and will always have a place in my heart.

There you have it my friends, thank you for support to my humble blog all these while. As you can see I have not updated much. And definitely trying to keep 2 blogs does not help. So, I will always have fond memories of http://www.foodmadesimple.blogspot.com/ . You were my first but I am focusing on just my main blogsite http://www.mysimplefood.com/.

Please continue to visit my blog for my culinary and eating adventures.

I have moved!!

http://www.mysimplefood.com/

I am really not good at break-ups so I am keeping the strings, http://www.foodmadesimple.blogspot.com/ will just be recipes for easy reference. For the full story of the recipes, be on my main blog http://www.mysimplefood.com/.

Homemade Chili Pan Mee

Have you heard of Chili Pan Mee? Please read my posting on MySimpleFood for the most popular Chili Pan Mee in KL.

This posting on how to make homemade chili pan mee is dedicated to Chiro who has been waiting for me to post this recipe like...forever. I just did not have the time to post it up. But at last, I did.

When I was in the States, I gave myself a challenge that I will make Chili Pan Mee. I love Pan Mee (Min Fun Keuh), and I make it at home all the time. But Chili Pan Mee is totally different as it is the dry noodle version and most important ingredient is the dry chili paste.

After making it, I realized it is rather a tedious process with 3-4 major components. But I made it and am proud to share it.

Stage 1. Dried Chili Paste.

This is most important ingredient in Chili Pan Mee. The hot spicy chili gives it the extra oooomph!

1. Dried Chillies - soaked - 2 handful
2. Fresh red chillies - 2
3. Dried Shrimp - 1 palmful
4. Shallots or onion - 5 shallots or 2 mid sized onion
5. Garlic - 3 cloves
6. Oil - 4 TBSP

Blend the ingredients. Then in a wok of oil and low fire, stir-fry slowly (at least 30 mins) until dry and golden brown. You will need some patience on this and watch the fire as you need to get the chili really dry but you can't burn it. Good luck.

Stage 2. Minced Meat Sauce

1. 500gm of minced pork - marinade with salt, pepper and a dash of soy sauce and some starch
2. Oil - 2 TBSP
3. Dark Soy sauce - 1 TSBP
4. Oyster Sauce - 1 TBSP
5. Salt, pepper, soy sauce, 1/2 cup of water

In heated wok with oil, fry some shallots before putting in the minced meat. Stir fry till cooked, add in dark soy sauce and oyster sauce, and water. Stir till blended, add salt and pepper to taste.

Stage 3 Other Condiments

1. Fried Ikan Bilis (Anchovies)
2. Poached egg
3. Vegetable soup

Ok you can do all this separately, but this is my simple steps to reduce additional work and cleaning.

First I will fry the anchovies. Remove when done but leave a handful in the wok. Scoop up access oil. In the same wok, I will put in water to boil the soup with the anchovies base. Let it boil for 15 mins in low heat. Then I will crack on egg in the soup to make the poached egg. Crack the egg in the big soup ladder and leave it in the soup. Do 2-3 eggs depending how many people wants poached eggs. Remove cooked eggs and leave it in the individual bowls. In the same soup, put in some vegetable for the vegetable soup! Simple right ??!! :) You have all 3 ingredients ready, all from just one wok!

Stage 4 The Noodles

Ok actually, this is the first step. Make the noodles dough first cos it takes the longest time.

You will just need flour and water. No need to add oil. If I am making pan mee (min fun keuh) soup, best to add some oil to the dough cos this will ensure smooth and soft texture. As I need to make the dough into strands of noodles, I need a tougher dough so that the noodles do not turn out too soft.

Knead the flour into a dough. Good exercise if you are using your hands to knead. :)

Once the dough is ready, it is good to let it sit a while before you start cooking. 30 minutes is fine. Remember to cover the dough with a wet cloth so that the surface of the dough do not crack up.



Guess what? I bought the special machine flatten the dough and it can only make noodles.



Here comes my noodles. I am feeling pretty proud of myself by this time. Since I have never made noodles before in my life! Everything is so readily available in Malaysia, just a hawker stall away, why do I need to make my own noodles?? But I truly feel the satisfaction when I made in by myself!

To prepare the noodles - prepare a pot of boiling water.

Put in the noodles in the water, let it cook for 2 minutes then scoop up the noodles into a bowl.

Put in the condiments -

Poached egg

Fried Ikan bilis

Minced meat Sauce

and the most important ingredient - Dry Chili paste.

Mix all together and there you have it, a hearty homemade chili pan mee.

Truthfully, I was exhausted by the time I finished making it, so I think it is much better to just go to KIN KIN for my Chili Pan Mee. :)

But then, I was in the States...so have to make myself loh, no choice.

Kaya......or "Rich" coconut jam

Kaya in Malay means Rich! But in Malaysian food context....it is the name for coconut egg jam. I searched wiki and it's explanation of using the word "rich" in Malay is based on its golden color. Hmmm...is that true??

Anyway serikaya (called in Indonesia) or simply just "kaya" (in Malaysia) is made from coconut, milk, pandan leaves and sugar. This is my second posting on making this. I can't resist showing the same process again just to showcase that the texture and color improved from the first time. Click here for the first posting on kaya. :)

1) I made sure I used more sugar for the caramelizing. I like my kaya dark-brown in color. Remember to do this is directly over small fire.


2) Then put in the mixed combination eggs, coconut milk and rest of sugar.

3) The stirring starts...slow and steady. Remember this is a double boiled concept. Pot in water over fire.

4) More stirring for it to thicken and get more brown.....

5) After 1 hour of stirring, I wonder why didn't I make more....so I never have to do this again :). Hey! Mind can wonder but hands -please keep stirring.

6) After another hour of monotonous stirring, I think it is finally ready. I wish it would be more brown but it's alright, the texture is pretty smooth this time.

7) I did only a small portion...... a mid sized bowl, but this will probably last me and Hubby-D for a month. It's alright.....sugar and coconut milk - not the healthiest combination but we can indulge moderately. Best on toast aka Roti bakar!!!!

Simple ingredients -

1) 4 eggs

2) Sugar - 200gm

3) 1 coconut from can - 350ml or 400ml

4) Pandan leaves - Best if available, just put in while stirring and remove when ready.

Don't forget to click here for more detailed step by step instructions.