Shrimp Noodles

Shrimp/Prawn Noodles

Ingredients
rice vermicelli – 2 packs
kangkong – RM1 (preference)⋯⋯
bean sprout – RM 1 (preference)
shrimp – 1 kg (retain heads and shell for boiling soup)
fish cakes -1 block (sliced)
hard boiled eggs – 5 nos (shelled and cut into halves)
fried shallot – some to taste

Chili Paste Ingredients
chilli paste – 1 pack
belacan – 1/2 pc
shallots – 20 pcs (peeled and sliced)
cooking oil – to taste

Soup Ingredients
shrimp head and shell (from above)
pork bone – 5 pcs (blocks)
water – 1 pot/cauldron

Seasoning
Salt – to taste
chicken stock – some
shrimp paste – 2 tbsp

Method
1) boil shrimp until cooked and set aside.
2) clean shrimp head and shell and saute
3) bring all soup ingredients to boil
4) blend shallots and belacan in a blender; heat some oil and sauted the blended ingredients with the chilli paste
5) add in 3 tbsp of the sauted chilli paste(from 4) into the soup(from 3) and gently heat for 2-3 hrs then add in the seasonings
6) blanch the vermicelli, kangkong, bean sprout and fish cake until cooked
7) put item 6 into bowl, add in cooked shrimp to top and pour soup from item 5 and garnished with fried shallot over and serve

Some Suggestions
1) the taste and sweetness of the soup can be enhanced if you put in larger quantity of shrimp heads and shell. These can also be obtained from stalls selling the shrimp normally
2) to further enhance the taste of the soup you can also add in a turnip (some called yam bean or jicama 沙葛）
3) shrimp heads and shell must be sauted until well cooked (must turn red)

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Yellowtail Sashimi with Jalapeno

yellowtail sashimi

Serves 2

Ingredients
2.5 ounces sushi-grade yellowtail
1 clove garlic*, finely minced or pureed
2 tablespoons yuzu juice* (or lemon juice)
1 tablespoon soy sauce
6 very thin slices of jalapeno* (less than ¼ of 1 jalapeno)
Cilantro leaves for garnish

Instructions
Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen – pop it in the freezer for 30 minutes if you’re having trouble).
Spread garlic over a small plate, set aside.
Combine yuzu and soy, set aside.
Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic – there should just be a slight coating on each piece of fish.
Top each slice of fish with a slice of jalapeno.
Pour yuzu soy sauce over fish, garnish with cilantro leaves and serve immediately or chill until ready to serve.

Notes:
*You’ll end up with some leftover garlic – really you could use half of a clove here.
*Slices from the end of the jalapeno will be more mild and get spicier as you slice toward the stem.
*Yuzu, a small mandarin-orange-like fruit, can sometimes be found at asian markets. When I can’t find it, I use fresh lemon juice instead.Serves 2

Ingredients
2.5 ounces sushi-grade yellowtail
1 clove garlic*, finely minced or pureed
2 tablespoons yuzu juice* (or lemon juice)
1 tablespoon soy sauce
6 very thin slices of jalapeno* (less than ¼ of 1 jalapeno)
Cilantro leaves for garnish

Instructions
Slice yellowtail in six thin slices. This is easiest when the fish is very cold or even slightly frozen – pop it in the freezer for 30 minutes if you’re having trouble).
Spread garlic over a small plate, set aside.
Combine yuzu and soy, set aside.
Dip each slice of yellowtail in the garlic and arrange on serving plate. Don’t try to use all the garlic – there should just be a slight coating on each piece of fish.
Top each slice of fish with a slice of jalapeno.
Pour yuzu soy sauce over fish, garnish with cilantro leaves and serve immediately or chill until ready to serve.

Notes:
*You’ll end up with some leftover garlic – really you could use half of a clove here.
*Slices from the end of the jalapeno will be more mild and get spicier as you slice toward the stem.
*Yuzu, a small mandarin-orange-like fruit, can sometimes be found at asian markets. When I can’t find it, I use fresh lemon juice instead.