Malaysian Stir Fried Noodles With Shrimp Recipes

MALAYSIAN FRIED SHRIMP WITH SUGAR SNAP PEA PODS

Steps:

• Combine shrimp, soy sauce, Scotch, sugar, and cornstarch. Marinate for 30 minutes.
• Heat oil in wok or skillet on high heat. Stir in ginger, garlic and curry paste. Stir fry for 1 minute.Add onion and sugar xnaps. Stir fry until sugar snaps are slightly cooked, about 2 minutes.
• Add shrimp and marinade and cook 1 minute longer or until shrimp are just beginning to turn pink. Pour in stock, soy sauce and lime juice. Stir everything together and remove from heat as soon as shrimp are pink and curled.
• Stir in coriander and serve over noodles. Garnish with pea sprouts, if desired.

MEE GORENG - MALAYSIAN FRIED NOODLES

Steps:

• Combine the sweet soy, the thin soy, the ketchup and the sambal oelek in a small bowl.
• Stir and set aside
• This goes fast. Be ready. Have your ingredients prepped and at hand. Make sure your noodles are cooked. Not a bad idea to leave them in your colander so you can run some hot water over them right before you start to fry them. Hot water will loosen them up so you aren't starting with a big, solid glob of noodles.
• Heat your wok over medium heat. Non-stick or well-seasoned really helps here. Turn on your hood fan.
• Stir your eggs to combine the yolks and whites. Add 1/2 tsp of oil. When the oil starts to shimmer add the eggs. Fry the eggs until they start to set up. Break a hole in the middle of the eggs and push the uncooked egg into it. Think omelette.
• When the eggs are mostly cooked through fold them over themselves (in half) and slide the egg out of the wok onto a plate. Cut the eggs into ribbons. Set aside.
• Add 3 tablespoons of oil to the wok. Add the chicken. Stir fry until the chicken is almost done. This should take about 4 minutes but check your chicken. You don't want raw chicken. Maybe a little pink at this stage.
• Add the shrimp and continue to stir fry. You just want them turning pink. Overdone shrimp are expensive pencil erasers. Not good. This should take about a minute for 31-40 count.
• Add the garlic. Stir fry for about 30 seconds.
• Look at your pan. Is there still a fair amount of oil in it or is most of it splattered on your stove. If it looks dry add a bit more oil. These are fried noodles. Fried isn't dry roasted.
• Add the Malaysian curry powder. Stir to combine. You want to see the spices frying in the oil. Cook for about 30 seconds.
• Crank the heat. Toss in the noodles. Stir fry them carefully. You don't want to break them. but you do want them to get them well coated with oil and frying a bit. Remember, this is fried noodles. Cook for about 90 seconds.
• Add the sauce. Return the eggs to the pan. Stir to combine. Serve immediately.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

MALAYSIAN FRIED RICE WITH SHRIMP AND BELACAN RECIPE

Steps:

• Gather the ingredients.
• Place the dried shrimp in a shallow bowl. Pour in just enough water to cover. Leave to soak for 20 to 30 minutes or until fully rehydrated.
• Drain and set aside.
• In a wok or frying pan, heat 1 tablespoonful of cooking oil. Stir-fry the diced string beans over high heat for a minute or two, just until a bit underdone. Scoop out and set aside.
• Crumble or chop the belacan as finely as you can.
• Pour the remaining 3 tablespoons of cooking oil into the pan. Fry the dried shrimp and the belacan together, stirring continuously.
• When the dried shrimp turn crispy and slightly brown, and the belacan smells fragrant, add the rice and partially cooked string beans. Stir-fry for about 2 minutes or until the rice is heated through.
• Push the fried rice to the sides of the pan to make a well in the center. Pour in the beaten egg. Stir the egg in a circular motion until set at the bottom but still very wet on top.
• Incorporate the egg into the rice by stirring in a spiral with the circle getting wider until the egg has been mixed into the rice.
• Turn off the heat. Taste the fried rice. Add salt, if needed. Stir a few more times before serving.

KANGKUNG BELACAN (STIR-FRIED WATER SPINACH WITH SHRIMP PASTE)

Steps:

• Peel and quarter the onion, peel the garlic and roughly chop the chillies (in 2-3 pieces).
• Place all the paste ingredients into a chopper and chop to a fairly fine paste.You could use a pestle and mortar, if you like. If you are, soak your dried prawns in very hot water for 10 minutes. Then drain and pound.
• Rinse and chop the kangkung into roughly equal lengths, measuring about 5cm/2 inches. Separate the harder stalks from the leaves, as the stalks will need cooking slightly longer.
• Heat oil in a frying pan on medium-high heat and fry the ground ingredients until fragrant, for about a minute.
• Add the kangkung stalks, stir, then add the water. Mix again and leave to cook for 2 minutes.
• Now add the kangkung leaves, give it a quick stir just to let the leaves wilt. You don't want to cook it for more than 30-60 seconds. Take it off the heat.Like spinach, kangkung cooks quickly and is best eaten with a slight crunch as is true for all vegetables!
• Check seasoning and stir in the salt if you want it saltier (the shrimp paste and dried prawns are salty ingredients). Serve immediately.