Food Techie cooks again! This time, we shall explore some Malay-style cooking...This was my second attempt cooking Mi Hailam. My husband loved it so much, after my previous "hands-on cooking class" with Auntie Limah, I managed to pull this off on my own - and a happy and tummy-satisfied husband was achieved (haha).
Mi Hailam is a Malaysian dish, specifically common to the Malay people. It is basically egg noodles served with a savoury gravy-like sauce. The ingredients vary from how one person cooks to the other. Most often, chicken, beef, squid and sometimes prawns can be added to this dish. It all depends on what flavors you want to have in the end. See, that's the thing about Malaysian cooking, anything simply goes, sometimes there is no exact recipe, it is basically trial and error and discovering what produces the best end result :)
So this recipe was passed down from Auntie Limah. A little tweaks here and there, and I can proudly say this is my own. (Err.... ok ok, credits still to the original recipe holder...)
Mi Hailam is a Malaysian dish, specifically common to the Malay people. It is basically egg noodles served with a savoury gravy-like sauce. The ingredients vary from how one person cooks to the other. Most often, chicken, beef, squid and sometimes prawns can be added to this dish. It all depends on what flavors you want to have in the end. See, that's the thing about Malaysian cooking, anything simply goes, sometimes there is no exact recipe, it is basically trial and error and discovering what produces the best end result :)
So this recipe was passed down from Auntie Limah. A little tweaks here and there, and I can proudly say this is my own. (Err.... ok ok, credits still to the original recipe holder...)
The Mi Hailam, all served and ready-to-eat. I served this with fried garlic, sliced chilies and halved limes as condiments.
MALAYSIAN/MALAY-STYLE EGG NOODLES RECIPE
(RESIPI MI HAILAM)
Ingredients:
1 packet yellow egg noodles
Chicken (cut into pieces) – use some bony parts for extra flavour
3-4 prawns (no need to remove the skins)
1 squid (skin removed, sliced)
A handful of mustard greens (sawi)/chinese kale (kailan) – torn into pieces, separate the stalks with leaves
2 shallots (minced)
3 cloves garlic (minced)
1 carrot (cut into 1 inch sticks)
1 tomato (cut into 4)
1 red/green chili (sliced)
5 slices lime leaves
2 tbs. sesame oil
1 tbs. red chili paste
5 tbs. oyster sauce
2 tsb. black pepper sauce/1 tbs. ground black pepper
1 tbs. corn flour mixed with small amount of water
Fried shallots/onions, limes (to garnish)
Method:
- Blanch the yellow egg noodles in boiling water for 30 seconds (do not overcook). Drain, then coat with sesame oil. Set aside.
- Fry shallots and garlic in wok with 1 tbs. oil. Add chili paste, fry until it becomes fragrant and the oil separates.
- Add chicken and stir to cook. Add water (2-3 cups) cover chicken entirely in the wok. Add in carrots and vegetable stalks. Let boil until well cooked.
- Stir in oyster sauce, black pepper sauce and lime limes. Add in leafy vegetables and allow to cook.
- Pour in corn flour mixture slowly and stir until the sauce thickens slightly (or to desired consistency). Remove from heat.
- To serve, place noodles in deep plates and ladle the hot sauce on top. Sprinkle fried shallots/garlic, and serve with halved limes.
- Enjoy!
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