Thursday, 26 January 2012

Mee Goreng Miso

The second thing a Malaysian misses when they move away to UK is, without question, the food. The first would be the weather! Malaysian cuisine consists of a variety of contributions from Malay, Chinese, Indian, Portuguese, Thai and many other cultures. Many fusion food are born as a result and becomes not only incorporated as a Malaysian dish, but a firm favourite for many.

Here is a dish we created after getting sucked into a recent craze in home-cooked Japanese food.

Ingredients A

1 medium onion
4 cloves of garlic
2 slices of ginger
1 teaspoon belacan/ shrimp paste
2 tablespoons miso paste
3 green chillies*

Ingredients B

2 tablespoons of dark, thick soy sauce or 5 tablespoons of dark, sweet soy sauce
1 tablespoon oyster sauce
Light soy sauce to taste

Ingredients C
70g flour
20ml water
pinch of salt

Other ingredients

400g egg/ wheat noodles
3 heads of pak choi, each leaf separated and washed
1 bowl of beansprouts, washed
8 fried, porous tofu, sliced
30g peanuts, crushed
cooking oil

Mix ingredients C in a bowl to form a thick batter. Add a spoonful at a time to a pan of hot oil to fry them into fritters. Turn them over after 1-2 minutes and fry further for a minute. Remove them from the pan and cut them in halves after they cool.

Using a blender or food processor, blend all ingredients A to for a slightly rough paste.  Fry the paste in 4 tablespoon of oil until fragrant in a wok, ideally non-stick. Add ingredients B and stir in the noodles. Coat the noodles with the paste over medium-high heat and add the tofu and pak choi.

To avoid the noodles breaking, use a pair of cooking chopstick (they are extra long) with your chosen cooking implement to ‘toss’ the noodles like you would a salad.

Within 5 minutes, add the beansprouts and fritters, stir well and take off the heat after seasoning, if necessary. Garnish with crushed peanuts and enjoy while hot!

* 3 green chillies are for a medium heat dish. You may want more or less than that, depending on your spice tolerance level.

Difficulty rating: ***

Wednesday, 25 January 2012

Pandan and Chocolate Chip Muffins


Pandan, or screwpine is an aromatic leaf used to flavour a wide variety of savoury dishes and desserts. The leaves are best used when freshly picked, as they tend to dry out and lose their aroma if left for too long after they are harvested. That is why I’ve used the bottled essence of pandan in this recipe instead of the packets of leaves available in London Chinatown.


160g plain flour
1 egg
125ml milk
65ml sunflower oil
2 teaspoon baking powder
130g sugar
50g chocolate chips
1 ½ teaspoon pandan essence
2 teaspoon green food colouring
¼ teaspoon salt

Icing (optional)
125g cream cheese
60g icing sugar
1 teaspoon milk

Preheat the oven at 180ÂșC/Gas mark 6. Beat the egg, milk, oil, essence, sugar and food colouring in a bowl. In a separate bowl, the flour, baking powder and salt are mixed together. Slowly stir in the wet ingredients into the flour bowl and fold until it forms a smooth mixture, but be careful not to over-stir. Fold in the chocolate chips and pour batter into muffin cases. Bake in the oven for 15 minutes.

Poke a chopstick or toothpick into the muffin to check if they are done- it should come out clean if they are. Remove the muffins from the oven and cool for an hour before icing them.

Mix the icing sugar, cream cheese and milk together in a bowl. You may choose to use an icing pipe- I used a spoon, to ice the muffins and decorate them with sprinkles. This recipe makes 12 muffins.

Difficulty rating: *

Sunday, 22 January 2012

Kick start

Welcome to the first ever post on All the Time is Makan Time! 

Makan is Malay for 
1) noun - food
2) verb - eat

and yes, we Malaysians love our food :)

I hope to keep updating this blog with the recipes of various funky cuisines that my significant half, Paul and I cook up. I'm in the mood for some baking now- watch this space for some pandan muffin recipe.