Muhibbah Malaysian Monday Roundup No 2 - A Delicious Way To Celebrate Our Nation's 53rd Birthday

With all the support and wonderful entries from our blogger friends, I am proud to present you with the second roundup of our event. Please take you time to check out all the wonderful and exciting posts submitted by our new and old friends.

It is our country's 53rd Independence Day tomorrow, this post will also serves as a little gift for our nation's birthday celebration. Selamat Hari Merdeka!

Many sincere thanks from both me and Sharon for all your support and we are looking forward to an even more exciting roundup next.

Important announcement : Nate and Annie from House Of Annie will be hosting the September event, please send all entries for the month to houseofannie@gmail.com

Lets start with our biggest supporter from day one, Aunty Cheah from No Frills Recipes presented us with 5 wonderful entries;

A healthy Steamed Sponge Cake.

A perfectly baked cake using the king of fruit - Durian Cake.

A fabulous one dish meal - Koay Teow Bandung.

Delicious Homemade chapati.

Finally another moist and tasty cake using local fruit - Cempedak Cake.

* * *

Sonia from Nasi Lemak Lover sharing 2 of her delicious creations;

Sambal Petai Udang , a dish that will have you come back for more.

and the very vibrant looking Mamak Chicken Curry With Yellow Glutinous Rice

* * *

The lovely Zurin  fom Cherry On A Cake also lends her support with 3 fabulous dishes;

Brinjal in dried shrimp sambal - you will need plenty of steamed rice to go with this.

Something we all need in our fridge - Garlic ginger chillie hot sauce.

and her simple but delicious Quick Breakfast Noodles.

* * *

Mary from Keep Learning Keep Smiling shared with us some delicious hawker fares from her recent trip to Malaysia.

Roti tisu - one of the delicious dishes from her post Malaysian Street Food.

* * *

Mr. Noodles from Eat Noodles Love Noodles did equally well during his 48 hour stop in Kuala Lumpur.

Have a look at A quick stop in Kuala Lumpur to check out some of the dishes he tried during his stopover in Malaysia.

* * *

My dear friend Makcik Manggis from Jom masak... Jom makan-makan managed 4 exciting posts during the busy month of Ramadan.

Delicious vegetable samosa all the way from London (prepared by her lovely daughter).

Extremely moist and delicious Kek Lapis Prune (layered cake with prune).

Menu Berbuka - a break fast meal with selection of delicious dishes she prepared for her family during the Ramadan.

Menu Berbuka 2 - another break fast meal after a day of fasting. Most recipes are can be found in the blog.

* * *

Our friend Kristy from My Little Space presented us with 3 wonderful entries

Her version of the northern favourite - Ayam percik.

Very delicious Homemade roti canai , with or without egg.

And her version of Homemade chee cheong fun.

* * * 

When Ju from Little Teochew found out I have started an event, she decided to lend her support too;

Ju's dry version of the popular dish Mee Siam.

* * *

Ann from Pig Pig's Corner adding in more spices...

with this fabulous Beef Rendang!

* * *

Our new blogger friend Sherie from A 1/2 Food Blog also managed 2 delicious posts;

Sambal petai with prawns and ikan bilis.

and her very own creation - no recipe spicy squid.


* * *

Gertrude from My Kitchen Snippets also joined us for the first time with 2 wonderful entries;

A delicious curry laksa that won't take up a whole day to prepare.

and her mouthwatering mee goreng.

* * *

Our host for the month of September, Nate and Annie from House Of Annie presented us with..

this mouthwatering roast chicken ramadan style

* * *

Last but not least my partner in (food) crime, Sharon from Test With A Skewer with her 4 SWEEEEEEET posts;

Her brown sugar version of Kuih Talam.

Snackety-Snack - Check out the selection of delicious snacks available in Malaysia.

A delicious Indian dessert, Payasam she whipped up using her aunt's recipe.

Finally Sharon's way of fulfilling her patriotic duty - Kuih Sago in the shape of a Malaysian flag.

* * *

For all my entries and more Malaysian recipes simply click HERE.

Mee Hoon Kueh 麵粉粿 Hokkien Hand Pulled Noodles - Merdeka Open House 2010

This is an everyday home cooked meal of many Hokkien households in Malaysia and Singapore; although one should  not confuse it with the popular Taiwanese snack that shares the same Chinese name (麵粉粿) which is more like a savoury pancake. I first discovered this delicious dish when I moved to Singapore and I haven't looked back since. Many of my blogger friends have blogged about it and since this is my first attempt, I decided to share it with you too. I am using a recipe by Amy from Cooking Crave that I bookmarked many months ago and I can see why her whole family is a big fan of this humble but hearty dish. One doesn't need much for this dish; a few everyday ingredients and a big warm heart will turn out mee hoon kueh just like a any Hokkien mother's.

Like many Chinese dishes that would normally contain pork, this dish is virtually unknown to many of my Malay and Muslim friends. I am making this a halal version and I hope everyone will be able to give this a try too. I am submitting this to Babe In The City - KL's  Merdeka Open House 2010.

Remember to check out our second Muhibbah Malaysian Monday roundup too

P.S The dough can be rolled out and cut into fettucini shape noodles, it will be called pan mee (板麵, pronounced ban mian in Mandarin) instead.

recipe adapted from Cooking Crave
serves 2 to 3 as a one dish meal
for the noodles dough;
250 g of plain flour
1 egg
1 tbs of cooking oil
100 ml of water pinch of salt

for the broth;

1/2 cup of dried anchovies (ikan bilis)
1.5 L of stock or water
1 tbs of tong choi *(冬菜, pronounced dong cai in Mandarin)
1/2 cup of dried soya beans

1/2 cup of dried mushrooms, soaked in hot water for 20 minutes and drained.

2 garlic clove, chopped

* a type of preserved vegetable

- Fry anchovies with a little oil for a minute then add in the stock or water. Add soya beans and tong choi and simmer for 20 minutes. Saute garlic with a little oil then add in the mushrooms and cook for a minute or two, add content to the sieved broth.

you'll also need;
100 g of chicken meat*, sliced
shuzaicai** (樹仔菜, sauropusandrogynwsL.Merr), picked or
choysum, cut into manageable lengths
2 spring onions, chopped
crispy shallot
1/2 cup of dried anchovies, fried til crispy and drained well
cut chillies
*Use leg or breast - marinate chicken with a little soy, sesame oil, pepper and corn flour.
** Also known as mani cai or sayur manis 

For the noodle dough - Mix all ingredients in a large bowl to make a dough, adding more flour if dough is too wet.. Knead dough for 5 minutes or until it springs back a little when pressed with a finger. Cover dough with cling film and rest for an hour while you prepare the other ingredients.

Saute mushrooms with garlic; marinate the chicken slices; clean and slice the choysum.

The prepared toppings.

Add the saute mushrooms into the anchovy broth and simmer for 15 minutes.

Tear a small piece of the dough; flatten it with your finger tips, pull and stretch to thin out the dough.

Drop the noodle sheets into the boiling broth.

Try a piece of the noodles and when it is almost done add in the marinated chicken follow by the vegetable.

Top with the crispy anchovies, chopped spring onions and cut chillies.

I am pretty happy with my first attempt and I think I will be making this again very soon.

I made some pan mee (cut noodles) using the leftover dough.

This is my version of the popular dry pan mee, something I whipped up after reading this post by my friend CW. I will do a separate post on this.

Myeolchi Bokkum 2 멸치볶음 Candied Anchovies

This is the other version of myeolchi bokkum that I mention a while back. It is just as tasty and addictive as the spicy version, perfect if you have kids or you are cooking for people that dislike spicy food. Again I would advice you to increase the quantity since it goes so well with almost everything.
P.S This keeps well in the fridge for days.

makes enough for a meal of 4
you'll need;
1 cup of dried anchovies*
1 tbs of cooking oil
1 tbs of sugar
1 tbs of mulyeot (corn syrup)
1 tbs of minced garlic
3 tbs of water
1 tbs of sesame oil
toasted sesame seeds
*small or medium size anchovies are more suitable for making this banchan.

You can fin this at the freezer section of any Korean grocers.

Prepare the sauce - mix water, sugar, corn syrup and minced garlic in a bowl.

Dry fry anchovies for a minute or two on medium heat. Stirring constantly.

Add a tbs of cooking oil and continue to fry for a further minute or two. They should start to crisp up and turn a golden shade.

Push the anchovies to aside and pour in the sugar/corn syrup mix. Mix everything well and immediately turn off the heat. Mix in the sesame oil and seeds.

Serve as part of a Korean meal. This will keep well in the fridge for days and it is perfect to have it on its own or with plenty of steamed rice or congee.

With warmer and longer days and the spring blooms everywhere, spring is definitely around the corner!