PRAWN NOODLE MALAYSIAN STYLE (MEE UDANG MALAYSIA)

RECIPE IN ENGLISH

PRAWN NOODLE MALAYSIAN STYLE

(MEE UDANG MALAYSIA)

BY:

ME (WIDYA SRI RUSDIANTI)

INGREDIENTS: 

1 kg of egg noodles

2 liters of water

500 grams of shrimp size

1 tablespoon ground pepper

2 tablespoons shrimp paste

6 tablespoons tomato sauce

2 tablespoons chili sauce ABC

1 piece of potato, boiled and mashed (optional-For thicken the sauce)

sugar and salt to taste

FINE SPICES:

4 spring onions

3 cloves of garlic

1 tablespoon dried shrimp

1/2 inch ginger

COMPLEMENTARY INGREDIENTS:

Sprouts and cabbage leaves (boiled until wilted)

fried onions

Boiled egg split into two

Fried tofu to taste

HOW TO MAKE THE SOUP:

Boil shrimp with 2 liters of water until cooked.

Then strain and grab the shrimp and put the shrimp on the plate.

(shrimp broth should not be discarded)

Puree onion, garlic, ginger, dried shrimp and pepper powder.

Heat oil and saute ground spices until fragrant.

Add into the shrimp broth.

Let the broth until boiling.

Add tomato sauce, chili sauce and shrimp paste. Stir well.

Add salt and sugar. Stir well and leave a few minutes.

Add potatoes that have been mashed to thicken the gravy.

HOW TO PRESENT:

Put the noodles into a bowl

Place the bean sprouts and cabbage leaves over noodles.

Place the egg over the noodles.

Place the shrimp stew over noodles.

Put the fried tofu over noodles.

Pour soup into bowls

Sprinkle on top with fried onions

RESEP DALAM BAHASA INDONESIA

PRAWN NOODLE MALAYSIAN STYLE

(MEE UDANG MALAYSIA)

BY:

ME (WIDYA SRI RUSDIANTI)

BAHAN YANG DIBUTUHKAN:

1 kg mie telur

2 liter air

500 gram udang ukuran besar

1 sendok makan merica bubuk

2 sendok makan petis udang

6 sendok makan saus tomat

2 sendok makan saus sambal ABC

1 buah Kentang, direbus dan di haluskan (optional- utk mengentalkan kuah)

gula dan garam secukupnya

BUMBU HALUS:

4 siung bawang merah

3 siung bawang putih

1 sendok makan udang kering

1/2 inci jahe

BAHAN PELENGKAP:

Toge and daun sawi (direbus hingga layu)

Bawang goreng

Telor rebus belah menjadi dua

Tahu goreng sesuai selera

CARA MEMBUAT:

Rebus udang dengan 2 liter air hingga matang.

Kemudian saring dan ambil udang, dan letakkan udang di piring. 

(kaldu udang jangan dibuang)

Haluskan bawang merah, bawang putih, jahe,udang kering dan lada bubuk.

Panaskan minyak goreng dan tumis bumbu halus sampai harum.

Masukkan kedalam kaldu udang.

Biarkan sampai kuah kaldu mendidih.

Masukkan saus tomat, saus sambal dan petis udang. Aduk rata.

Masukkan garam dan gula. Aduk rata dan biarkan beberapa menit.

Masukkan kentang yg sudah dihaluskan untuk mengentalkan kuah.

CARA MENYAJIKAN:

Letakkan mie kedalam mangkuk

Letakkan tauge dan daun sawi diatas mie.

Letakkan telor diatas mie.

Letakkan udang rebus diatas mie.

Letakkan tahu goreng diatas mie.

Tuang kuah kedalam mangkuk 

Taburkan diatasnya dengan bawang goreng

SEAFOOD LAKSA

I USED THIS FOOD FOR PARTICIPATING IN MONTHLY EVENT PAWON IBU #24 . 

IT TASTES VERY YUMMY

RECIPE IN ENGLISH

SEAFOOD LAKSA

TAKEN FROM:

http://rasamalaysia.com

MODIFIED BY: ME

(WIDYA SRI RUSDIANTI)

INGREDIENTS FOR STOCK:

3 tablespoons oil

1/2 pack (120g) Malaysian instant curry paste 

2 cups chicken stock (1 can)

2 cups water

2 stalks lemongrass (white part only, pounded)

5 kaffir lime leaves (optional)

10 tofu puffs, cut into pieces

1/2 cup evaporated milk

1/2 cup coconut milk

Salt to taste

OTHER INGREDIENTS:

Vermicelli

Bean sprouts

10 shrimp, peeled, deveined, and cooked

3 hard-boiled eggs, quartered

4 Fish ball

HOW TO MAKE:

In a stockpot, add the oil and sauté the instant curry paste until aromatic.

Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.

Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.

Soak the dry vermicelli with some warm water until soft, drained and set aside.

HOW TO SERVE:

Put vermicelli on the bowl.

Put top the vermicelli with shrimp, fish ball, and egg.

Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.

Serve immediately.

RESEP DALAM BAHASA INDONESIA

SEAFOOD LAKSA

TAKEN FROM:

http://rasamalaysia.com

MODIFIED BY: ME

(WIDYA SRI RUSDIANTI)

BAHAN UNTUK KUAH KALDU:

3 sendok makan minyak goreng

1/2 bungkus (120g) Malaysia kari instan

2 cangkir kaldu ayam

2 cangkir air

2 batang serai (bagian putih saja, ditumbuk)

5 daun jeruk purut (opsional)

10 tahu puff, potong-potong

1/2 cangkir susu evaporated

1/2 cangkir santan

Garam secukupnya

BAHAN LAINNYA:

Bihun

Tauge

10 udang, kupas, dan dimasak

3 telur rebus, bagi dua

4 buah bakso ikan

CARA MEMBUAT:

Panaskan minyak dalam panci dan tumis bumbu kari instan sampai harum.

Tambahkan kaldu ayam, air, serai, daun jeruk purut, tahu , aduk rata dan biarkan sampai mendidih.

Kecilkan api, masukkan santan dan susu evaporated.

Tambahkan garam secukupnya. Aduk-aduk terus perlahan-lahan agar santan tidak pecah.

Rendam bihun kering dengan air hangat hingga lunak, tiriskan dan sisihkan.

CARA MENYAJIKANNYA:

Letakkan bihun kedalam mangkuk..

Letakkan udang, bakso ikan, dan telur diatas bihun.

Menggunakan sendok sayur, tuangkan kaldu laksa dan beberapa potong tahu di atas mie.

Sajikan segera.