Tag Archives: Boiled

Noodles, Pork, Tofu, Tomatoes, Vietnamese

Bun Rieu Cua

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Here’s a tip for any would-be bloggers out there: never say you’re going to blog about something "coming up next." You’re just setting yourself up for serious trouble when Murphy strikes you with a serious case of writer’s block.

It’s been a month since I put in that darn scrolling marquee, proclaiming the soon-to-be posted memoir of our visit to Scott’s Seafood. I thought it would motivate me to keep up with the regular posting. Instead it has been mocking me the whole time.

"C’mon already! What, can’t even put two sentences together? Neener neener neener!"

Bleah. I’ve gotta get over this funk. And the only way to do it is just get posting again. So, I’m going to put the Scott’s Seafood post on the back burner and pull something up to the front burner. A post that has been waiting just as long as the Scott’s Seafood post to see the light of day, but at least hasn’t been thumbing its nose and blowing raspberries at me.

Continue reading Bun Rieu Cua →

Egg

Spring is coming; plus: How to make perfect hard boiled eggs

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First of all, I want to apologize for the lack of posts in the past couple of months. I didn’t intend on taking such a long time off of posting but sometimes life kinda gets in the way. I promise that I haven’t given up on this blog – in fact, I have a huge backlog of posts, just waiting in the wings. I thank you, dear readers, for your patience.

When I started this blog, it was simply to catalog some of the foods that came out of Annie’s kitchen as well as other food-related experiences our family has had. I have been challenged to make this blog better, more entertaining, and more informative. So, in the coming days, you’ll begin to see changes in the layout as well as the content. Continue reading Spring is coming; plus: How to make perfect hard boiled eggs →

Egg, Malaysian, Noodles, Pork

Hokkien Prawn Mee

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When you talk of Hokkien Mee, you have to qualify yourself: do you mean KL-style Hokkien Char Mee, or Penang-style Hokkien Prawn Mee? The two couldn’t be more different. KL-style means thick, yellow noodles braised in a thick, dark soy sauce with pork, squid, fish cake and cabbage and, if you’re lucky, some crispy pieces of lard. Enjoy it with some pickled chile peppers for a spicy-vinegary kick.

Penang-style Hokkien Prawn Mee is a soup-noodle dish, using both egg and rice noodles. The broth is made from lots and lots of prawns, plush pork and / or chicken bones. The noodles come laden with prawns, fish cake, pork, and crispy fried shallots.

Annie adapted this Hokkien Prawn Mee recipe off of the Rasa Malaysia website. She made a stock from shrimp shells and pork bones with some rock sugar for sweetness. Egg and rice noodles go on the bottom, followed by shrimps, pork, and a hard boiled egg. Ladle on the rich broth (great, unctuous mouth-feel with little bits of pork fat floating in it), then top with fried shallots. Serve with a spoonful of chili sauce made from blended chiles, shallots, garlic, and oil.

Our shrimp stock is not as dark as Rasa Malaysia’s because we used mostly shells and not enough prawn heads. Next time, more heads!

Aloha, Nate