Mee Kolok Sarawak (Kolo Mee)

I found this at Asian Food Recipes. I seriously detest messy websites. So to save me the trouble, I post it here. I also found a good tutorial on how to make this dish error free.

Ingredients:
1 tbsp cooking oil
1 clove garlic, chopped
60g chicken meat, minced or Char Siew Pork, sliced
½ tsp soy sauce
240g fresh wanton noodles
60g fish balls, optional
4 prawns/shrimp, optional
20g Chinese flowering cabbage (Choy sum), optional
Salt and pepper to taste

Seasoning oil:
2 tsp garlic oil
2 tsp vinegar
2 tbsp light soy sauce

Garnish:
1 tbsp shallot crisps
6g spring onion, chopped
Bak Choy or Chinese Spinach

Condiment:
1 red chili, or green bird’s eye chilies, cut
1 tbsp light soy sauce

Directions:

Heat the oil in a wok or pan. When hot, add garlic and sauté until aromatic. Add the minced chicken, sesame oil and soy sauce.

Season to taste with salt and pepper. Set aside.

In a bowl, combine the garlic oil, vinegar and light soy sauce.

Blanch the noodles in simmering water for 3 minutes. Remove to a basin of cold water and stir noodles to remove the starch. Blanch the noodles again, drain and toss well with the garlic oil, vinegar and soy sauce mixture. Place on serving plates.

Cook the prawns/shrimp, fish balls and Choy sum in simmering water for 2 to 3 minutes. Remove and arrange on the noodles. Garnish with the shallot crisps and chopped spring onion. Serve with the cut chilies and soy sauce placed in a small side dish.

Margarita Fruit Salad

I did some research on different kinds of margarita mixes. There are several flavors like mango, daiquiri,  lime and cocktail. I guess it all depends on what you want on your salad.

Ingredients:
1/4 cup margarita mix
1/4 cup orange juice
1 tbsp grated lime peel
1 tbsp honey
6 cups assorted cut-up fresh fruits: oranges, pineapple, strawberries, grapes and/or pomegranate seeds

Directions:

In small bowl, combine all ingredients except fruit; blend well

Place fruit in large bowl. Add margarita mixture; toss gently to combine.

Serving size 1/2 cup
Calories: 45

Singapore Chicken Rice

My family usually eat this dish along with fish sauce and calamansi (Calamondin).

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Ingredients:

4 lb. whole chicken
3/4 cloves garlic
1/4 pieces fresh ginger root
1/4 green onions
1/4 tsp salt
1 1/2 tbsp sesame oil
1/4 shallots, finely chopped
1/4 cup chopped cilantro
2 1/3 chicken stock
1 sliced green onion
5/8 cucumber, thinly sliced
1 1/4 fresh tomatoes, chopped




Directions:

Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with salt. Carefully submerge the chicken breast side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

While the chicken is cooking, heat 1 tbsp of vegetable oil and sesame oil in a large saucepan over medium heat. Fry the shallots, ginger and minced garlic in the oil until fragrant. Add cilantro and rice. Cook stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes. **Edited note: Serving of rice is usually on the package based on how many people you are serving. E.g.: 2 cups of rice usually serves 6

When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter. Garnish with cilantro, green onion, cucumber and tomato. Serve with the seasoned rice.