Fried Chao Chai Big Bee Hoon

Mother's Day was celebrated across the nation and also the world where kids will give pressie or bring their mothers to eat lunch or dinner or breakfast. As for me, I have to cook. ha ha ha ha ha..We had pot luck on Mother's Day and it was a great fun eventhough we mothers have to cook for ourselves and our kids...

So what did I cook for us mothers on Mothers' Day? Fried Chao Chai Big Bee hoon. Let me translate for all of you that do not know hokkien.

Chao Chai - a type of salted vegetable that you can buy from the market. A bit smelly when you buy it but no worries, after you wash and cut it, it is not that bad and after you cook it, it taste wonderful. You can buy chao chai at the market or chinese grocery story. I forgot to take the picture of the packet but just ask the store man. Make sure he is chinese and understand what you are saying...I bought one packet for only RM3..Not sure west malaysia got or not lar...

Big Bee Hoon - a type of Vermicelli but bigger size..fatter. Made from rice actually. Delicious when fried or made soup with it and it is chewy..

I always ordered this dish when I go out to the coffee shop and they are yummy and I tried to search in the internet on how to cook it but nothing...Soo I decided to try it out myself and guess what my friends loved it..

So lets Cook...

INGREDIENTS

• 1 packet of Big Bee hoon - Cook it in boiling water first for a few minutes
  
  

• Chao Chai - 1 packet of salted chao chai - wash it and soak it in water for a few minutes if you do not want it to be too salty and then cut into small small pieces
  
  

• Red Onion - 5 or 6 - Cut into small pieces
  
  

• 1 Chicken breasts - Cut into smaller pieces - Marinate with a bit of Oyster Sauce, Cooking wine and black pepper.
  
  

• Black Fungus - cut into strips - I think I bought the wrong type but oh well..turned out nice..ha ha. People PLEASE do not use those fungus that you get from your feet okie..or from the drain. Is those black chewy nice fungus that are found in the sea and dried it (I think). All you have to do is soak it in water for a few hours till it becomes wet and you can cut them
  
  
  
  

• Dark Soy Sauce
• Home Made chinese red wine - shooshhhhh......illegal but yummy
• Pepper - White or Black does not matter

STEPS
Step 1

• Put oil in the wok and then throw the chicken into the wok and stir fry it till it is cooked and then take it out and put it aside
  

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Step 2

• Put oil in hot wok and then stir fry the red onion till the aroma comes out and the onion is a bit brownish but not burnt
  
  

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Step 3

• Throw the Chao Chai into the wok cos the red onion are getting a bit lonely..Fry it with big fire but remember to keep on frying otherwise aiyohhh burn. If you are not good at it, please do fry it with smaller fire okie or ask mummy to cook ha ha ha
  
  

• Throw in the 3rd party which is the black fungus and then fry it some more
  
  

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Step 4

• Throw the big bee hoon into the wok and then MIX MIX FRY FRY FRY....GO baby Gooooo....After frying our last Fried Kolo Mee dish I think you should have bulky hands so I guess no problem for you but if you do not understand what the heck am I talking abt please ignore this whole long sentence and just fry your bee hooon..
  
  
  
• Put some soy sauce all over the bee hoon and fry it some more till they are mix properly. Taste the bee hoon whether it is salty. If not please put some more soy sauce..
  
  

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Step 5

• After frying for a while, throw the cooked chicken into the wok and fry it and mix it some more
  
  

• Finally, pour in red wine...Pour in quite an amount of red wine. Make sure you taste it and Please don't get drunk ok..oh yeah this dish is not HALAL..ha ha ha....
  
  

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DONE...

Yummy Lehhhhh

The aftermath of Messy Gracie's cooking - Poor my friend's maid- need to clean all of them up..WHAT you think I clean after I cook? you must be joking...

You see the black little seeds or dots in the cute bowl? That are raisins...Treat for me while I do the cooking..ha ha ha ha...otherwise I get cranky mah..

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Mother's Day Food Spread

FATT FATT FRIED Kolo Mee

Once upon a bright sunny morning, when I was at the market with DD (name being changed because my friend is running away from mafia and the CIDss - cool huh - I wish), she said to me "You can cook fried kolo mee todnight!" Notice the Exclamation mark and not a question mark..I said "aaaaa....okieeeee..", scratching my head. So we bought the rough estimated ingredients for fried kolo mee cos I have no idea how to fry simple noodle let alone kolo mee. For those who do not know what is kolo mee, it is a special type of noodle in Kuching, where people will eat it soupy or dry with pork. It is damn delicious especially the dry kolo mee and people will die for it. Ha ha..not really lar but when tourists comes to Kuching, we bring them to eat KOLO mee..So tonight I am gonna cook fried kolo meee..

This is how kolo mee looks like before it is cooked..

Looks little right? Well after u boil it and fry them they look a lot...so please do not be greedy and buy a few packets back yeah

Please note that I do not really know how to cook fried kolo mee and what I did is to go to the net and search for it but no one has any post on fried kolo mee. They do however have post on fried noodle, fried bee hoon, fried kueh tiaw..so what I did is combine here and there and I get Fried Rojak Kolo Mee...but guess what my friends liked it..ha ha...

INGREDIENTS

• Kolo Mee - 1 packet
• Sausages - cut into pieces or you can use fish cakes or etc.
  

• Red onion - 5 to 6 balls- chopped finely
• Garlic - 3 to 4 cloves - chopped finely
• Fish Sauce Gravy - 1.5 tablespoons (estimated)
• Oyster Sauce - 3 tablespoons (estimated)
• Sugar - 3 or 4 tablespoons (estimated)
• Pepper - a few pinch
• Dark Soy Sauce - 1 tablespoons (estimated)
• 3 eggs.
  

STEPS
Step 1 - Fry Sausages

• Put some oil in the wok and fry those cute small sausages - make sure they are fried and cooked properly. After they are nicely cooked, take them out from the wok
  
  

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Step 2 - Eggy

• Break 3 eggs into a bowl. Break one egg first and smell it to make sure it is not spoilt before throwing it into the bowl later on yuck. What type of smell that indicate a rotten egg? Well It smells like fosforus sulfat with hydrochloric acid mixed together (ha ha if my chemistry is right)..Then put some pepper into the egg and mix them all up..
  
  Ignore the sausage in the bowl. It dropped inside when I took the sausages out from the wok
• Pour the eggs into the wok and spread them all over the wok like making a thin pancake. Let it cook for a while then turn to the other side and then using your fryer, cut them into strips or smaller pieces. Take them out once they are cooked and set them aside together with the sausages
  
  
  

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Step 3 - Dealing with Kolo Mee - A bit stressful here

• Boil some water in a pot enough to cook your kolo mee. Place the kolo mee into a stainless steel strainer
  

• When the water is boiling, place the strainer with the kolo mee into the hot boiling water. Using a loooong chopstick cos you do not want the heat of the water burn your finger or hand, stir the kolo mee so the water will cook the mee properly. Put it there for like 3 to 4 mins..Not too much later on the kolo mee become very soggy..double yuck
  
  Do not worry if the water stop boiling after you put the strainer inside the pot. Just continue on
• While cooking the kolo mee in the pot, fill up a big plastic bowl with cold tap water. Take out the kolo mee from the hot pot and place it directly into the cold water. This is a very very important step to wash of any flour still stuck on the kolo mee..We do not like very starchy floury feeling when you eat the fried kolo mee...Wash it using chop stick or I like to use my hand - OUCH HOT HOT HOT...Then put the strainer with the kolo mee back into the hot pot again to cook it again but this time only for a shooort while like 10 seconds..Then take the kolo mee out and let it hung dry in the strainer..ha ha
  
  
  

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Step 4 - Red Onion, garlic n saucesss

• With some hot oil in the wok, stir fry the chopped red onion and garlic. Make sure they are not burnt yeah. Once their aroma starts to come out you can
  

• Then pour in the oyster sauce, soy sauce, fish gravy, and sugar. Stir fry all the ingredients. Try it to see if it is too salty (the put a little bit more sugar) or too sweet (put a little bit more soy sauce or oyster sauce)
  
  
  Yes It does look black and dark but is okie once you put the noodle in, it is not that bad..

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Step 5 - Kolo Mee and the rest

• When the sauce starts to cook, pour the cooked kolo mee into the wok and then make sure the fire is BIG, fry it and mix the kolo mee with the sauce. Fry it Fry it Fry it..you need good hand muscles for this. (Please do bicep and tricep weight exercise before you do this frying stunt). If you go outside to those coffee shop and you see those uncle auntie frying noodles, you will notice they have big strong arms due to frying...as what nasi lemak 2.0 Namewee will say..WALAU EHHH.....So frrrryy iiiitttt..(This joke will only be understood by those who watched nasi lemak 2.0 and for those who did not get it Please go watch it....)
  
  

• Pour all the fried sausages and the egg into the wok and FRY IT SOME MORE
  
  

Question : How do you know fry till when?

Ans : Follow your heart..Listen to your heart...ha ha neh..To be honest, if the kolo mee got stuck to the wok is ok..you can scrap it and fry it some more..to be honest some burnt kolo mee is kinda YUMMY. For me I fry it till the kolo mee is mixed properly and has that frying smell...Do not burn it though...

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DONE...

Easy right? Good Luck.....

Slim Wrap Poh Piah....

Lets wrap this up fast and quick. Take a thin slice of skin and put things inside and wrap it up..VOILA..done..

Ha ha ha...for those who are confused in whatever I am talking about..Please refer to this post..

Labourer's Day Sweaty Leg Painful POH PIAH

So far I have done the Poh Piah Skin and the inside yummy things that you are going to wrap using the skin. So today I am going to write about how to wrap the poh piah up Messy Gracie Style.

What do we use? well we have

• Yellow hot mustard
• grinded nuts - we used something called "kong teng", those dat you give out during engagement or wedding. Not really sure how to translate it in english but it is nuts that are combined together with sugar and when if you have bad teeth you wont be able to eat it..ha ha so we grind them up to get powdery nuts,
• Lettuce
• Sweet sauce - for poh piah or cooking
• Chilis that are blended
• chopped chinese fresh coriander
• Fried Eggs - Cut into strips
• Cucumber - Cut into strips

Step 1 : Take a piece of skin and put it on a plate

Step 2 : Smear sweet sauce all over the skin

Step 3 : Smear hot mustard all over the skin unless you are too chicken to eat HOT Poh Piah..yummy

Step 4 : Spread peanuts with love all ove the skin

Step 5 : Place one or two lettuce on the skin

Step 6 : Sprinkle a bit of chopped coriander leaves

Step 7 : Lay out those eggs Baby

Step 8 : Cucumber Time

Now IF you notice, we haven't got to the YUMMY Ku chai filling that I cooked....Coming soon... Step 9 : HOT HOT Chillis Time - If you are daring Please PUT MORE, by all means..

Step 10 : Now you can put the Yummy Ku Chai filling

Then Wrap the skin up properly and then TAKE A HUGE BITE....ooooooo YUMMY.....