Today is a Saturday, and time for another guest post. I was just wondering how Saturday to Saturday to move. Days are flying so fast. My little baby is fast approaching it’s third month and this is the fourth guest post on my blog. Like I mentioned before, my blogging friends have been really very kind to revert back to me when I have requested for a guest post, be it Meena, Hasna or Noor. This time, it’s my favorite blogger, MS. JEHANNE ALI!!! 🙂
I do not think that Jehanne from The Cooking Doctor needs any introduction – at all! I have always been very open about how much she has been very supportive of my blog. She has from the beginning been very kind to me, considering the level her blog sits. What she does is quite unimaginable for me. Being a full time “heart” doctor is not a joke. On top of that, managing to churn out drool-worthy pictures with some fabulous recipes and also clicking pictures for BBC Good Food – that is something that can be taken by an immensely talented person! On top of that, she has four mini cookbooks that are going to be up for sale from June onwards. You can find the details regarding that here. I am already looking forward to having a copy of those mini books to myself – Jehanne, even if I don’t cook anything from it, I will keep going back to it for the pictures for sure!!! 😉
Without talking too much, I guess I should just go straight to the post… 🙂
very recently from her upcoming blog, The Big Sweet Tooth that has garnered a lot
of popularity in short space of 2 months. She even managed to reach a milestone
of 50 posts, which is really an accolade, especially given the fact that she is
also a full time working mother to 2 young darling daughters. Rafeeda wanted me
to feature traditional recipe from Malaysia, and I excitedly agreed as it has
been a while since we have something traditional at home.
truthfully I don’t even know what constitutes ‘Malaysian food’. I can proudly
say that Malaysia is the gastronomic hub in SouthEast Asia, given its melting
pot of races, religion, and culture. We have 3 main races, the Malays, Indians
and Chinese- but a lot of diversity beyond this. Let’s not forget the East
Malaysia/ Borneo where there are at least 30 other different minority races!
Malaysia, or better known as Malaya 100 years ago was founded by the
Indian-Indonesian roots, and subsequently conquered by the Dutch, Portuguese,
British and Japanese, so this is highly reflected in the infrastructure and
food that constitutes ‘Malaysian cuisine’.
for noodle recipe, they will be confused as we have so many variety of noodles!
Not the Italian style pasta, but the humble yellow egg noodle and rice noodle
which is either fried and known as ‘Mee Goreng’, or brewed into soups. One of
my favourites is Mee Bakso, heavily infuenced by indonesian culture in
Malaysia, it is simply a soup with plenty of vegetables and meatballs. One can
choose the yellow noodles, ramen or rice noodles but the king of the dish is
the meatball itself. Pan fried then simmered in hot broth, they are perfect for
a get-together, or for a cold evening.
use shopbought meatballs, as I think the homemade ones are not only easy to
prepare, but they can also be frozen and suitable for other uses too, such as
swedish meatballs in tomato sauce, spaghetti meatballs or even as afternoon
snacks on its own. For this particular Mee Bakso, the soup itself is not spicy
so suitable for kids too. The bowl of mee ( noodles) is usually served with
drizzle of spicy soy sauce for extra chilli kick.
cooking noodle in soup more often these days, as it is not only full of
flavour, but easy and healthy too. Check out my version of Mee Bakso and of
course the meatball recipe here:
cut into 1 inch pieces and pan fry until golden
for pan frying)
sauce (optional condiment):
syrup ( gula melaka)
ingredients above and serve as condiment with the noodle.
meatballs. In a food processor, mince the beef until smooth.
bowl and combine the rest of ingredients (except). Marinate for minimum 1 hour.
balls and pan fry in canola oil until the exterior is brown.
Heat the olive olive oil in a pot and temper the cinnamon, chillies, clove,
ginger-garlic, shallots and onions.
coriander powder, cumin powder, pepper and bay leaf.
are well combined, add in around 1.5 litres of water and the half cooked
heat until the broth is thickened.
and add in the coriander leaves. Add the egg noodles, tofu, and cook for few
bowls and serve warm.