Yee Tau Mai

~ Fried Snapper with rice vermicelli, Choy Sum, tomatoes, tofu and spring onions in a tasty fish broth. 

This is a typical poor man's dish that has gone from "rags to riches" gastronomically. It has very humble origins earning its popularity from the little sidewalk eateries, and now served in fancy 5-star restaurants in parts of Asia.

For step by step instructions and recipe, please check out my Yee Tau Mai recipe. If you have any questions, or to provide your valuable feedback, please leave a comment. For more recipes and food posts, please visit Malaysian Cuisine

Bitter melon & beef fillet on rice noodles

~ Crunchy bitter melon and tender beef fillet on a bed of sauteed aromatic flat rice noodles; Works well with Chicken fillet too

This is definitely one of my top lunch menu choices. I will often order this dish when it is on offer in the restaurants and eateries we frequent.

However, the quality of the finished product varies significantly depending on the restaurant or even among different chefs from the same restaurant. So, I decided to make my own. A friend commented that my dish looked yummier than what I had at the restaurant. Well, I'll have to agree with her <laugh>.

The beef should be seared in a very hot wok but left slightly pink, and the melon should not be over-cooked but left crunchy. This is a simple dish to make and yet it has sophisticated flavours for the discerning palate. The sweetness of the beef is accentuated by the slight bitterness of the melon. I'm salivating even as I compose this post.

This dish can also be served as part of a main meal with steaming hot rice instead of noodles.

Check out my Bitter Melon & Beef Noodles recipe. Please leave a comment or provide your valuable feedback in the Comment box. For more recipes and food posts, please visit Malaysian Cuisine

Chinese Broccoli & Beef Noodles Cantonese Style

~ Sliced beef fillet with crunchy Chinese Broccoli served with sauteed Rice noodles; Works well with Prawns or Chicken thigh fillet too

This is a dish I used to order when we visit one of my favourite restaurants. The family loved it so much that I decided to make this in my own kitchen. 

The secret of turning this dish into a tasty delight is just two simple things; The Hor Fun must be sauteed in a very hot wok so that you can taste the slightly smoked flavor. And the second thing is not to overcook the sliced beef fillet. It should be seared in a very hot wok but left slightly pink to retain its sweetness and tenderness. 

If you are not a big fan of Beef dishes, you can also use Prawns, Chicken thigh fillets or Chicken tender loins. I would advise against using Chicken breast fillets because they tend to dry-out when fried in a wok. Have fun in the kitchen. 

Click here for my Chinese Broccoli and Beef Noodles recipe. Please leave a comment or provide your valuable feedback in the Comment box. For more recipes and food posts, please visit Malaysian Cuisine

Char Kway Teow

~ A hot and spicy Malaysian stir-fried rice noodle that is full of flavor and aroma

A popular street food that can be cheaply and readily obtained at almost any street corner and night market in metropolitan Malaysia. It may cost as little as one US dollar for a snack sized serve.

Although it was predominantly offered by Chinese Malaysians, this dish is also commonly made by Indians and Malays these days.

There are many versions of this dish originating from different regions of Malaysia.

If you are not a big fan of seafood, this recipe works just as well with Chicken or Beef fillets.

Click here for my Char Kway Teow recipe. Please leave a comment or provide your valuable feedback in the Comment box. For more recipes and food posts, please visit Malaysian Cuisine